期刊
FOOD CHEMISTRY
卷 349, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.129144
关键词
Ferritin; Chlorogenic acid; Ion iron; Ion release; Chemical interaction
资金
- National Natural Science Foundation of China [31972067]
- Natural Science Foundation of Tianjin, China [20JCYBJC00020]
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science Technology [SKLFNS-KF-202014]
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU)
Chlorogenic acid can form complexes with Fe(III) and bind with ferritin through hydrogen bonds, promoting iron oxidation and release. This study elucidates interactions among multiple components in foodstuffs using a protein-metal-polyphenol model.
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.
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