Abstract：
:Gallic acid and its derivatives co-exist with protein components in foodstuffs, but there is few report on their interaction with proteins. On the other hand, plant ferritin represents not only a novel class of iron supplement, but also a new nanocarrier for encapsulation of bioactive nutrients. However, plant ferritin is easy to be degraded by pepsin in the stomach, thereby limiting its application. Herein, we investigated the interaction of gallic acid and its derivatives with recombinant soybean seed H-2 ferritin (rH-2). We found that these phenolic acids interacted with rH-2 in a structure-dependent manner; namely, gallic acid (GA), methyl gallate (MEGA) and propyl gallate (PG) having three HO groups can bind to rH-2, while their analogues with two HO groups cannot. Consequently, such binding largely inhibited ferritin degradation by pepsin. These findings advance our understanding of the relationship between the structure and function of phenolic acids.
journal_name
Food Chemjournal_title
Food chemistryauthors
Wang Q,Zhou K,Ning Y,Zhao Gdoi
10.1016/j.foodchem.2016.06.085subject
Has Abstractpub_date
2016-12-15 00:00:00pages
260-267eissn
0308-8146issn
1873-7072pii
S0308-8146(16)30987-6journal_volume
213pub_type
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