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Effect of Glycosylation on the Physicochemical Properties, Structure and Iron Bioavailability of Ferritin Extracted from Tegillarca granosa
Iron deficiency anemia (IDA) is a major global health problem. Tegillarca granosa has been considered as an excellent source of iron given its high content of iron-binding protein, ferritin. The aim of the present study was to determine the physicochemical properties, protein structures, and iron up...
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Published in: | Journal of Ocean University of China 2023-08, Vol.22 (4), p.1068-1078 |
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Main Authors: | , , , , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites |
Online Access: | Get full text |
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Summary: | Iron deficiency anemia (IDA) is a major global health problem.
Tegillarca granosa
has been considered as an excellent source of iron given its high content of iron-binding protein, ferritin. The aim of the present study was to determine the physicochemical properties, protein structures, and iron uptake of ferritin extracted from
T. granosa
, and to evaluate the potential impacts of chitosan glycosylation on these characteristics. Based 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 °C. Glycosylation caused decreased surface hydrophobicity and elevated water-holding capacity of ferritin due to the introduction of hydrophilic groups. Additionally, 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 reaction. The
in vitro
digestibility of ferritin was elevated by 22.56%–104.85% after glycosylation, which could be associated with less β-sheet content in secondary structure that made the glycosylated protein less resistant to enzymatic digestion. The results of the iron bioavailability in Caco-2 cells revealed that ferritin (78.85–231.77ng mg
−1
) exhibited better iron bioavailability than FeSO
4
(51.48–114.37 ng mg
−1
) and the values were further elevated by glycosylation with chitosan (296.23–358.20 ng mg
−1
), which may be related to the physicochemical properties of ferritin
via
glycosylation modification. These results provide a basis for the development of
T. granosa
derived ferritin and its glycosylated products, and can promote the utilization of aquatic resources. |
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ISSN: | 1672-5182 1993-5021 1672-5174 |
DOI: | 10.1007/s11802-023-5464-1 |