Abstract:
: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 (•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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Yang R,Tian J,Liu Y,Zhu L,Sun J,Meng D,Wang Z,Wang C,Zhou Z,Chen Ldoi
10.1016/j.foodchem.2021.129144keywords:
["Chemical interaction","Chlorogenic acid","Ferritin","Ion iron","Ion release"]subject
Has Abstractpub_date
2021-07-01 00:00:00pages
129144eissn
0308-8146issn
1873-7072pii
S0308-8146(21)00146-1journal_volume
349pub_type
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