Effect of the structure of gallic acid and its derivatives on their interaction with plant ferritin

卷:213

Wang, Qunqun ; Zhou, Kai ; Ning, Yong ; Zhao, Guanghua

China Agr Univ

关键词: Gallic acid;    Derivatives;    Phytoferritin;    Interaction;    Protection;   

DOI  :  10.1016/j.foodchem.2016.06.085

学科分类：食品科学和技术

【 摘 要 】

Gallic acid and its derivatives co-exist with protein components in foodstuffs, but there is few report on their interaction with proteins. On the other hand, plant ferritin represents not only a novel class of iron supplement, but also a new nanocarrier for encapsulation of bioactive nutrients. However, plant ferritin is easy to be degraded by pepsin in the stomach, thereby limiting its application. Herein, we investigated the interaction of gallic acid and its derivatives with recombinant soybean seed H-2 ferritin (rH-2). We found that these phenolic acids interacted with rH-2 in a structure-dependent manner; namely, gallic acid (GA), methyl gallate (MEGA) and propyl gallate (PG) having three HO groups can bind to rH-2, while their analogues with two HO groups cannot. Consequently, such binding largely inhibited ferritin degradation by pepsin. These findings advance our understanding of the relationship between the structure and function of phenolic acids. (C) 2016 Elsevier Ltd. All rights reserved.