铁蛋白铁释放机理的研究进展  

Research progress in mechanism of iron release from ferritin

作　　者：白宇飞[1] 张拓[1] 李美良[1] 赵广华[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,CAU and ACC航天食品研究联合实验室,北京100083

出　　处：《食品工业科技》2012年第1期409-412,418,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金支持项目(30972045)

摘　　要：铁蛋白是一种广泛存在于生命体中的铁贮藏蛋白,具有调节机体铁代谢平衡和去除二价铁毒性的双重功能。缺铁严重影响着全球近一半人的健康,研究表明,铁蛋白具有良好的补铁活性而且安全、高效,能够取代具有毒副作用的传统补铁试剂。因此,寻求并开发以铁蛋白为原料的新型补铁功能食品已成为一种趋势。为了更科学地应用于实践和开发,对铁蛋白理化性质及其生物学功能的阐明显得颇为重要。目前,关于铁蛋白铁释放机理的研究分为体外和体内两个方面,体外机理涉及还原剂和螯合剂的共同作用,而体内机理主要涉及降解途径和酶介导的还原释放途径。综述了国内外有关铁蛋白铁释放机理的研究进展,以期为新型补铁功能食品的开发提供理论依据。Ferritin is a class of iron storage protein;it presents in most living organisms and serves the dual fundamental functions of iron detoxification and iron homeostasis.Iron deficiency is a problem that has seriously impacted on nearly half of global human health.The traditional preparation of iron supplementation has been gradually prohibited as a result of side effects on human beings.Research indicated that ferritin had a good iron activity and it could be a safe and efficient preparation of iron supplementation.Therefore,ferritin could be developed into iron functional food as raw materials.In order to exploit the iron supplemental function of ferritin more scientifically,it is important to clarify the physical and chemical properties of ferritin and its biological function.So far,the research of iron releasing from ferritin can be divided into in vitro or vivo two aspects.In vitro,Ferritin iron was elucidated to be released by interaction with small reductants,assisted by Fe（Ⅱ） chelators.While in vivo various studies indicated that ferritin iron is most likely released after proteolytic degradation of the protein shell or via the reduction of physiological reducing agents assisted by special oxidoreductase.The research progress about iron release mechanism was summarized and was expected to provide a theoretical basis for the development of new type iron functional food.

关 键 词：铁蛋白 铁释放机理 功能食品 

分 类 号：TS201.21[轻工技术与工程—食品科学]