Inhibition of Iron Release from Donkey Spleen Ferritin through Malt-Derived Protein Z-Ferulic Acid Interactions.

ABSTRACT: Protein-small molecule interactions naturally occur in foodstuffs, which could improve the properties of protein and small molecules. Meanwhile, they might affect the bioavailability and nutritional value of proteins. Ferritin, as an iron-storage protein, has been a focus of research. However, the complexity of foodstuffs enables the interaction between ferritin and food components, especially polyphenols, which can induce iron release from ferritin. Thus, the application of ferritin in food is limited. Inspired by the natural-occurring, strong protein-polyphenol interactions in beer, to inhibit the iron release of ferritin, the malt-derived protein Z (PZ) was chosen to interact with ferulic acid (FA), an abundant reductant in malt, beer, and other foodstuffs. The analysis of the interacti

SUBMITTER: Sun M 

PROVIDER: S-EPMC9857996 | biostudies-literature | 2023 Jan

REPOSITORIES: biostudies-literature