Heme iron is digested by which type of enzymes to become free iron?

Heme iron is a form of iron that is part of hemoglobin and myoglobin, and it requires specific enzymes for digestion. The digestion of heme iron primarily involves lysosomal enzymes, which are responsible for breaking down complex organic structures. When heme is ingested, it enters the cells where lysosomal enzymes, such as heme oxygenase, act on it.

These enzymes cleave the heme group, leading to the release of free iron, carbon monoxide, and biliverdin. This process is crucial because the freed iron can then be utilized in various physiological processes, including the synthesis of new hemoglobin or storage in the form of ferritin. The specific action of lysosomal enzymes is key to this digestion process, distinguishing it from the activities of other enzyme types you might encounter in digestion, such as proteolytic enzymes that target proteins, or amylases and carbohydrases that focus on breaking down carbohydrates. In summary, lysosomal enzymes play a vital role in the digestion and utilization of heme iron within the body.