Interaction mechanism of ferritin protein with chlorogenic acid and iron ion: The structure, iron redox, and polymerization evaluation.
Interaction mechanism of ferritin protein with chlorogenic acid and iron ion: The structure, iron redox, and polymerization evaluation.
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DOI：
10.1016/j.foodchem.2021.129144
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发表时间：
2021-01
期刊：
影响因子：
8.8
通讯作者：
Rui Yang;Jing Tian;Yuqian Liu;Lei Zhu;Jixuan Sun;Demei Meng;Zhiwei Wang;Chengtao Wang;Zhongkai Zhou;Lingyun Chen
中科院分区：
文献类型：
--
作者：
Rui Yang;Jing Tian;Yuqian Liu;Lei Zhu;Jixuan Sun;Demei Meng;Zhiwei Wang;Chengtao Wang;Zhongkai Zhou;Lingyun Chen
铁蛋白是一种含铁蛋白质，在生物体内起着维持铁平衡的作用。目前，铁蛋白、铁离子和食品生物活性物质之间的相互作用尚不清楚。在这项研究中，铁蛋白，离子铁，和绿原酸的相互作用的机制进行了研究，以及绿原酸对铁蛋白的理化性质的影响。结果表明，绿原酸与铁（III）形成绿原酸-铁（III）配合物，铁蛋白与绿原酸-铁（III）形成铁蛋白-铁（III）配合物。绿原酸对Fe（II）有较强的螯合作用，对羟自由基（·OH）有较强的捕获作用，并能促进铁蛋白诱导的铁氧化和铁释放。绿原酸还能有效降低Fe（III）和Fe（II）诱导的铁蛋白聚合程度。本研究利用蛋白质-金属-多酚模型，阐明食品中多种成分间的相互作用。
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.