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1.
铁素的缺乏严重影响着全球近一半人的健康,传统的补铁制剂由于会时人体产生副作用逐渐被禁止使用,因此,寻找安全、高效的补铁制剂势在必行.铁蛋白是广泛存在于生物体中的一种铁贮藏蛋白,它具有去除铁的毒性以及调节铁代谢平衡的双重功能.研究表明,铁蛋白具有良好的补铁活性,所以它可以作为加工原料被开发成补铁型功能食品,为此,对铁蛋白理化性质及其生物学功能的阐明就显得颇为重要.目前,有关铁蛋白的基础研究主要集中于铁蛋白的铁氧化沉淀和还原释放机理的研究,相对于后者而言,铁蛋白铁氧化沉淀机理的研究比较清楚.本文综述了国内外有关铁蛋白铁氧化沉淀机理的研究进展,以期为以后新型补铁功能食品的开发提供理论依据.  相似文献   

2.
铁蛋白(ferritin)是一种广泛存在于动物、植物和微生物中的多亚基笼形结构蛋白,具有调节体内铁代谢平衡的功能,同时可以保护细胞免受因各种环境胁迫而导致的细胞氧化损伤。近年来,随着研究的深入,铁蛋白独特的纳米笼形结构以及特殊的理化性质使其成为一种具有广泛应用前景的新型蛋白质纳米载体材料。文章对铁蛋白的分子结构和功能进行了简要阐述,介绍了铁蛋白纳米颗粒的制备方法,总结了铁蛋白装载外源性小分子的基本途径:基于可逆组装特性的分子装载途径和基于环境响应的通道"门控"特性的分子装载途径;并综述了铁蛋白作为纳米载体在食品生物活性物质应用中的最新研究进展,以期为铁蛋白纳米载体的开发及在食品领域的应用提供研究思路。  相似文献   

3.
利用SD大鼠饲养实验和体外消化/Caco-2细胞系培养模型,分别研究饮茶与否以及间隔时间对不同形态铁生物有效性的影响。结果表明,与对照组相比,几种形态铁均不同程度改善了大鼠体内红细胞总数(RBC)、血红蛋白量(Hb)、总铁结合力(TIBC)、血清铁、肝脏和肾脏铁状况,以EDTA-FeNa效果最好。饮茶降低了补铁各组大鼠血液RBC(P0.05)、Hb水平和肝脏、肾脏中铁含量。体外消化/Caco-2细胞研究表明,硫酸亚铁、EDTA-FeNa和柠檬酸亚铁组Caco-2细胞铁蛋白合成量分别较对照组(不添加铁)增加了78.57%(P0.05),202.79%(P0.05)和146.08%(P0.05);而用茶水孵育后,细胞铁蛋白量较相应铁组减少了39.52%(P0.05),29.73%(P0.05)和48.82%(P0.05)。补铁同时饮茶会严重影响铁的生物有效性,尤其是补铁后30 min内的铁生物有效性降低明显,而补铁45 min后再饮茶,对铁生物有效性影响不大。总之,不同形态铁的生物有效性也不同;饮茶可降低几种形态铁的有效性,尤其是补铁与饮茶同时进行时;建议补铁和饮茶应间隔一定时间。  相似文献   

4.
乳铁蛋白的国内外研究动态及趋势   总被引:7,自引:2,他引:5  
乳铁蛋白是一种铁结合性糖蛋白,具有多种生物学功能,近年来成为国内外研究的热点。本文综述了乳铁蛋白的近期研究热点:活性乳铁蛋白的开发应用,高效表达人乳铁蛋白的转基因技术进展,工业化生产途径的最新研究以及乳铁蛋白的开发应用前景。  相似文献   

5.
缺铁性贫血依然为全球目前所面临的公共健康营养问题之一,而铁营养作用的发挥与其吸收利用度密切相关。植物铁蛋白以其独特的笼形结构,在补铁方面拥有广阔的应用前景。该研究主要综述人体对各种来源的铁的吸收途径,以及植物铁蛋白的结构及其补铁特性。关于机体铁吸收的途径着重从血红素铁及Fe2+、Fe3+、铁蛋白等非血红素铁的角度介绍人体对不同来源铁的吸收方式,并进一步介绍影响铁吸收的因素;之后对植物铁蛋白的基本结构及其与动物铁蛋白相比之下的特殊结构进行阐述;最后针对植物铁蛋白在细胞实验、动物实验及临床研究等各方面的补铁特性以及其在纳米包埋领域的应用进行总结。该综述旨在为机体铁代谢及植物铁蛋白营养特性的深入研究奠定一定的基础。  相似文献   

6.
乳铁蛋白是哺乳动物体内一种分布广、功能多的铁结合性糖蛋白,其分子组成、结构及理化特性相当复杂,使其在食品、营养、抗菌、抗病毒、增强人体免疫力、肿瘤抑制以及影响体内自由基等方面具有重要作用,成为当前的研究热点。本文概述了多年来乳铁蛋白的研究成果以及近年来的研究进展,以期促进乳铁蛋白的开发利用。  相似文献   

7.
以缺铁的铁蛋白和橙皮素为原料,在pH 9条件下制备铁蛋白-橙皮素共价复合物,探讨共价结合对蛋白结构和理化性质的影响。结果表明,橙皮素与铁蛋白的共价作用降低了铁蛋白的荧光强度并产生红移现象,改变了铁蛋白的结构。铁蛋白-橙皮素共价复合物的溶解度改变,等电点降低,其铁氧化沉淀活性提高,铁的还原释放活性降低。同时,共价复合物的热稳定性增强。铁蛋白-橙皮素复合物的形成赋予了铁蛋白新的功能特性,对探究食品组分相互作用,开发基于铁蛋白的相关食品或药品具有一定的理论指导。  相似文献   

8.
乳铁蛋白是一种天然铁结合糖蛋白,广泛分布于哺乳动物的乳清和大部分生物体液中。人体摄入的乳铁蛋白经蛋白酶水解后,主要以肽的形式被消化吸收,从而发挥其生理功能。近年来,国内外研究报道了多种具有广谱抗菌、抗肿瘤、降血压、抗炎和免疫调节功能的乳铁蛋白生物活性肽,它们具有调节机体生理功能和为机体提供营养的双重功效,因此对人体健康有重要作用。本文主要对乳铁蛋白生物活性肽的种类、结构及其作用机制进行了综述,并探讨了其在食品领域中的应用,以期为乳铁蛋白来源的生物活性肽的研究和相关功能食品的开发提供理论参考。  相似文献   

9.
乳铁蛋白是一种铁结合型糖蛋白,由哺乳动物体内腺上皮细胞和中性粒细胞产生,为生物活性剂之一。它具有多种生物活性,包括抑菌、抗病毒、抗癌、抗炎、调节免疫和促骨生长等。它已经被用作一些口腔疾病的治疗、婴幼儿配方奶粉的营养强化剂、天然食品保鲜剂、天然化妆品,也可以作为许多棘手疾病辅助和预防治疗的合成原料或载体,被广泛应用在食品、医药、化妆品、畜牧养殖等领域,本文综述了乳铁蛋白的生物活性功能及其与微生物作用机制,并着重从以上五个领域介绍乳铁蛋白的开发与应用,旨在阐明乳铁蛋白的进一步应用前景。  相似文献   

10.
食品强化剂NaFeEDTA含量的测定方法   总被引:1,自引:0,他引:1  
NaFeEDTA是一种新型的食品添加剂和安全有效的铁营养强化剂,同以往的补铁剂相比,它具有许多优良的特性.简要综述了NaFeEDTA配合物及其在食品中含量的测定方法.  相似文献   

11.
Ferritin is an iron storage protein found in most living organisms. Human heavy chain (H-) and light chain (L-) ferritin were amplified from human heart cDNA library. Each ferritin gene was inserted down stream of the T7 promoter of bacterial expression, and finally four types of H-, L-, and co-expression vectors were constructed. Recombinant human ferritins were overexpressed and identified with SDS-PAGE and western blotting. The expression levels of recombinant ferritin proteins ranged about 29–36% of whole cell total protein. From atomic absorption spectrometry (AAS) analysis, the rate of iron uptake for H-ferritin was significantly faster than that for the HL-, LH-, and L‐ferritin, respectively. From AAS analysis, the levels of iron content in cells progressively increased in transformants with 0–30 mM ferric citrate in the media. Among these ferritin transformants, the highest amount of cellular iron was observed with H‐ferritin transformant. The total amounts of iron content in E. coli could be sequentially ranked as H-ferritin > HL-ferritin > LH-ferritin > L-ferritin > negative transformants. Expressed recombinant human ferritins indicated that their assembled subunits were able to store iron in the cells. The results of this study further enhances our understanding of iron uptake properties in vivo and suggest similar strategies for using food-grade ferritins for functional foods or iron-fortified food ingredients.  相似文献   

12.
During soya seeds germination in FeSO4 solutions their phytoferritin content is multiplied. Prepared soybean sprouts have been proposed as a safe and easily available source of iron supplementation. The preparation was compared with FeSO4 and ferritin isolates, using rats with induced iron deficiency anaemia. After the end of the 2-week supplementation experiment, it was observed that no statistically significant differences in haemoglobin concentration, mean corpuscular volume, mean corpuscular haemoglobin, and mean corpuscular haemoglobin concentration existed between those animals supplemented with sprouts enriched in ferritin, ferritin isolate and FeSO4 and healthy animals forming the control group. Moreover, the examined preparation had a beneficial influence on the recreation of ferritin reserves in both the liver and the blood serum, and also did not induce negative alterations in general growth parameters of animals. Use of an easily obtainable ferritin iron source may be a profitable alternative in supplementation due to its wide availability and food preservative properties.  相似文献   

13.
Ferritin is a class of naturally occurring iron storage proteins, which is distributed widely in animal, plant, and bacteria. It usually consists of 24 subunits that form a hollow protein shell with high symmetry. One holoferritin molecule can store up to 4500 iron atom within its inner cavity, and it becomes apoferritin upon removal of iron from the cavity. Recently, scientists have subverted these nature functions and used reversibly self-assembled property of apoferritin cage controlled by pH for the encapsulation and delivery of bioactive nutrients or anticancer drug. In all these cases, the ferritin cages shield their cargo from the influence of external conditions and provide a controlled microenvironment. More importantly, upon encapsulation, ferritin shell greatly improved the water solubility, thermal stability, photostability, and cellular uptake activity of these small bioactive compounds. This review aims to highlight recent advances in applications of ferritin cage as a novel vehicle in the field of food science and nutrition. Future outlooks are highlighted with the aim to suggest a research line to follow for further studies.  相似文献   

14.
High hydrostatic pressure (HHP) has drawn considerable attention because of its potential application in food industry. Ferritin, an iron storage protein, is widely distributed in food made from legume seeds, which is highly stable due to its shell-like structure. Therefore, it is of special interest to know whether or not high HHP treatment has effect on this protein. In this study, the structure and activity of soybean seed ferritin (SSF) were examined by circular dichroism spectrum (CD), UV–VIS and fluorescence spectrophotometry in conjunction with stopped-flow light scattering upon treatment with HHP at 400 MPa for 10 min. Results revealed that such treatment has little effect on the primary and secondary structure of SSF, but pronouncedly altered its tertiary and quaternary structure. As a result, the protein aggregation property and iron release activity were dramatically changed, while its activity of iron oxidative deposition was kept unchanged.  相似文献   

15.
There are many components with different properties co-existing in food, so interactions among these components are likely to occur, thereby affecting food quality. However, relatively little information is available on such interactions. In this study, we focus on the interaction between tannic acid (TA) and soybean seed ferritin (SSF), since they co-exist in many foodstuffs, and the consequence of this interaction. As expected, TA interacts with SSF, resulting in changes in the tertiary/quaternary structure of the protein, while having no effect on its primary and secondary structure. On one hand, such interaction leads to protein association, which markedly inhibited ferritin degradation by pepsin at pH 4.0 and trypsin at pH 7.5. On the other hand, iron release was faster with TA than with ascorbic acid, and such release has a negative effect on iron supplementation. These results help to understand the interactions of food components.  相似文献   

16.
Ferritins are members of the superfamily of iron storage and detoxification proteins present in all living organisms and play important roles in controlling cellular iron homeostasis. In contrast to animal ferritin, relatively little information is available on the structure and function of phytoferritin. Phytoferritin is observed in plastids whereas animal ferritins are largely found in the cytoplasm of cell. Compared to animal ferritin, phytoferritin exhibits two major distinctive features in structure. First, phytoferritin contains a specific extension peptide (EP) at the N-terminal while animal ferritin lacks it. The EP is located on the exterior surface of protein, which recently has been found to act as a second ferroxidase center for iron-binding and oxidation, and regulate iron release during the germination and early growth of seedlings. Second, only H-type subunit has been identified in phytoferritin, which is usually a heteropolymer consisting of two different subunits, H-1 and H-2, sharing ~80% amino acid sequence identity. These two subunits in phytoferritin play a positively cooperative role in iron oxidative deposition in protein. Iron deficiency anemia (IDA) is the most common and widespread nutritional disorder in the world, so it is crucial to explore a safe and efficient functional factor for iron supplement. Fortunately, phytoferritin seems to be a suitable candidate. In legume seeds, more than 90% of iron is stored in the form of ferritin in amyloplasts. Recently, some studies at different levels have demonstrated that plant ferritin could be used as novel, utilizable, plant-based forms of iron for populations with a low iron status. This review focuses on recent progress in structure, function, and nutrition of phytoferritin.  相似文献   

17.
The iron storage protein ferritin is a potential vehicle to enhance the iron content of biofortified crops. With the aim of evaluating the potential of ferritin iron in plant breeding, we used species‐specific isotope dilution mass spectrometry to quantify ferritin iron in bean varieties with a wide range of total iron content. Zinc, phytic acid, and polyphenols were also measured. Total iron concentration in 21 bean varieties ranged from 32 to 115 ppm and was positively correlated with concentrations of zinc (P = 0.001) and nonferritin bound iron (P < 0.001). Ferritin iron ranged from 13% to 35% of total iron and increased only slightly in high iron beans (P = 0.007). Concentrations of nonferritin bound iron and phytic acid were correlated (P = 0.001), although phytic acid:iron molar ratio decreased with increasing iron concentration (P = 0.003). Most iron in high iron beans was present as nonferritin bound iron, which confirms our earlier finding showing that ferritin iron in beans was lower than previously published. As the range of ferritin iron content in beans is relatively narrow, there is less opportunity for breeders to breed for high ferritin. The relevance of these findings to the extent of iron absorption depends on resolving the question of whether ferritin iron is absorbed or not to a greater extent than nonferritin bound iron.  相似文献   

18.
Ferritin synthesis was evaluated in iron sulphate solutions and in fruit beverages supplemented with iron, with/without zinc in the presence of caseinophosphopeptides (CPPs), based on a system combining simulated gastrointestinal digestion and the Caco-2 cell model. In iron sulphate solutions with/without zinc, the addition of CPPs had no effect upon ferritin synthesis. When CPPs were added to the bioaccessible fraction of fruit beverages supplemented with iron, ferritin synthesis increased in the same proportion as with the addition of milk. The addition of zinc to fruit beverages supplemented with iron and to iron sulphate solutions decreased ferritin synthesis. Nevertheless, in fruit beverages with milk, this decrease in ferritin synthesis was not observed when zinc was present.  相似文献   

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