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Effect of Glycosylation on the Physicochemical Properties,Structure and iron bioavailability of Ferritin Extracted from Tegillarca granosa

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Journal of Ocean University of China 2023年第4期22卷 1068-1078页

作者： SUN Bolun TAN Beibei LI Gaoshang YANG Changjie ZHANG Panxue LI Chao YANG Wenge College of Food and Pharmaceutical Sciences Ningbo UniversityNingbo 315211China College of Biosystem Engineering and Food Science Zhejiang UniversityHangzhou 310058China Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province Ningbo UniversityNingbo 315211China

iron deficiency anemia(IDA)is a major global health *** granosa has been considered as an excellent source of iron given its high content of iron-binding protein,*** aim of the present study was to determine the physicochemical properties,protein structures,and iron uptake of ferritin extracted from ***,and to evaluate the potential impacts of chitosan glycosylation on these *** on Box-Behnken design and response surface methodology,the optimal conditions for glycosylation included a ferritin/chitosan mass ratio of 4:1,a pH of 5.5,a reaction time of 10 min,and a reaction temperature of 50℃.Glycosylation caused decreased surface hydrophobicity and elevated water-holding capacity of ferritin due to the introduction of hydrophilic ***,glycosylation improved antioxidant capacity of ferritin by 20.69%–189.66%,likely owing to the protons donated by saccharide moiety to terminate free radical chain *** in vitro digestibility of ferritin was elevated by 22.56%–104.85%after glycosylation,which could be associated with lessβ-sheet content in secondary structure that made the glycosylated protein less resistant to enzymatic *** results of the iron bioavailability in Caco-2 cells revealed that ferritin(78.85–231.77 ngmg^(−1))exhibited better iron bioavailability than FeSO4(51.48–114.37 ngmg^(−1))and the values were further elevated by glycosylation with chitosan(296.23–358.20 ngmg^(−1)),which may be related to the physicochemical properties of ferritin via glycosylation *** results provide a basis for the development of *** derived ferritin and its glycosylated products,and can promote the utilization of aquatic resources.

关键词： ferritin Tegillarca granosa glycosylation box-behnken design iron bioavailability physicochemical properties

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Phytate:impact on environment and human nutrition.A challenge for molecular breeding

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Journal of Zhejiang University-Science B(Biomedicine & Biotechnology) 2008年第3期9卷 165-191页

作者： Lisbeth BOHN Anne S. MEYER Sren K. RASMUSSEN Department of Agricultural Sciences Faculty of Life Sciences University of Copenhagen Thorvaldsensvej 40 DK-1871 Frederiksberg C Denmark Department of Chemical Engineering Technical University of Denmark DK-2800 Kgs. Lyngby Denmark Department of Agricultural Sciences Faculty of Life Sciences University of Copenhagen Thorvaldsensvej 40 DK-1871 Frederiksberg CDenmark

Phytic acid (PA) is the primary storage compound of phosphorus in seeds accounting for up to 80% of the total seed phosphorus and contributing as much as 1.5% to the seed dry weight. The negatively charged phosphate in PA strongly binds to metallic cations of Ca, Fe, K, Mg, Mn and Zn making them insoluble and thus unavailable as nutritional factors. Phytate mainly accumulates in protein storage vacuoles as globoids, predominantly located in the aleurone layer (wheat, barley and rice) or in the embryo (maize). During germination, phytate is hydrolysed by endogenous phytase(s) and other phosphatases to release phosphate, inositol and micronutrients to support the emerging seedling. PA and its derivatives are also implicated in RNA export, DNA repair, signalling, endocytosis and cell vesicular trafficking. Our recent studies on purification of phytate globoids, their mineral composition and dephytinization by wheat phytase will be discussed. Biochemical data for purified and characterized phytases isolated from more than 23 plant species are presented, the dephosphorylation pathways of phytic acid by different classes of phytases are compared, and the application of phytase in food and feed is discussed.

关键词： Phytase Phytic acid iron bioavailability Antinutritional factor Purple acid phosphatase Cereal

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