Synthesis, characterization, and iron supplementation effects of egg yolk phosphopeptide‐ferrous chelate

Abstract BACKGROUND Iron‐deficiency anemia (IDA) persists as a global public health burden, urging the development of high‐efficacy iron supplements with improved bioavailability and stability. Egg yolk phosphopeptides (EYPPs) possess excellent metal‐chelating potential due to their abundant functional groups, making them ideal carriers for iron fortification. RESULTS This study synthesized and characterized an egg yolk phosphopeptide‐ferrous (EYPP‐Fe) chelate, optimizing reaction conditions as follows: 7.5% peptide concentration, 3:1 peptide‐to‐iron salt mass ratio, 55 °C reaction temperature, pH 7, and 40 min reaction time. Structural analyses via ultraviolet–visible, fluorescence, X‐ray diffraction, thermogravimetric analysis, and Fourier transform infrared spectroscopy confirmed chelate formation, with ferrous ions coordinating with EYPP's amino, carboxyl, and phosphate groups. In vitro assays demonstrated EYPP‐Fe's robust stability against heat, salt, acid, and gastrointestinal digestion. In a zebrafish model of phenylhydrazine‐induced anemia, EYPP‐Fe significantly ameliorated anemia ( P < 0.05), increasing cardiac erythrocyte staining intensity by 78.57% compared to the model group – outperforming ferrous pyrophosphate. CONCLUSION These findings validate EYPP‐Fe as a promising iron supplement candidate with enhanced stability and bioavailability, offering a viable solution for IDA mitigation. © 2026 Society of Chemical Industry.