Interaction mechanism of ferritin protein with chlorogenic acid and iron ion: The structure, iron redox, and polymerization evaluation

被引：40

作者：

Yang, Rui ^{[1
]}

Tian, Jing ^{[1
]}

Liu, Yuqian ^{[1
]}

Zhu, Lei ^{[1
]}

Sun, Jixuan ^{[1
]}

Meng, Demei ^{[1
]}

Wang, Zhiwei ^{[1
]}

Wang, Chengtao ^{[2
]}

Zhou, Zhongkai ^{[1
]}

Chen, Lingyun ^{[3
]}

机构：

[1] Tianjin Univ Sci & Technol, Coll Food Sci & Technol, State Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China

[2] Beijing Technol & Business Univ, Beijing Engn & Technol Res Ctr Food Addit, Beijing 100048, Peoples R China

[3] Univ Alberta, Dept Agr Food & Nutr Sci, Edmonton, AB T6G 2P5, Canada

来源：

FOOD CHEMISTRY | 2021年 / 349卷

基金：

中国国家自然科学基金;

关键词：

Ferritin; Chlorogenic acid; Ion iron; Ion release; Chemical interaction;

D O I：

10.1016/j.foodchem.2021.129144

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Ferritin is an iron-containing protein and functions in the maintenance of iron balance in organisms. Currently the interaction among ferritin, ion iron, and food bioactive compounds is still unclear. In this study, the mechanism underlying the interaction of ferritin, ion iron, and chlorogenic acid was investigated, as well as the effect of chlorogenic acid on the physicochemical properties of ferritin. The results showed that chlorogenic acid could interact with Fe(III) to form chlorogenic acid-Fe(III) complexes, which then bonded with ferritin via hydrogen bonds in the ferritin-chlorogenic acid-Fe(III) complexes. The chlorogenic acid showed a high efficiency in Fe(II) chelation and hydroxyl radical (center dot OH) capture, and could promote iron oxidation and iron release induced by ferritin. Chlorogenic acid could also effectively reduce the polymerization extent of ferritin induced by Fe(III) and Fe(II). This study elucidates the interactions of multiple components in foodstuffs by using a protein-metal-polyphenol model.

引用

页数：9

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