重组大豆铁蛋白受食源活性小分子诱导的还原释放性质  

Iron Release Properties of Recombinant Soybean Ferritin Induced by Active Molecule from Food Resources

作　　者：刘玉茜[1] 杨瑞[1,2] 张志平[3] 吴丹丹 唐禹馨 徐晶晶 周中凯[1,2] LIU Yuqian;YANG Rui;ZHANG Zhiping;WU Dandan;TANG Yuxin;XU Jingjing;ZHOU Zhongkai(Laboratory of Food Nutrition and Safety,Ministry of Education,College of Food Engineering and Biotechnology,Tianjin University of Science&Technology,Tianjin 300457,China;The New Rural Development Research Institute,Tianjin University of Science&Technology,Tianjin 300457,China;Guangdong Polytechnic of Environmental Protection Engineering,Foshan 528216,China)

机构地区：[1]食品营养与安全教育部重点实验室,天津科技大学食品工程与生物技术学院,天津300457 [2]天津科技大学新农村发展研究院,天津300457 [3]广东环境保护工程职业学院,佛山528216

出　　处：《天津科技大学学报》2018年第5期14-19,共6页Journal of Tianjin University of Science & Technology

基　　金：国家自然科学基金资助项目(31501489);天津市自然科学基金资助项目(16JCQNJC14500)

摘　　要：以提取纯化后的重组r H-2铁蛋白为原料,利用食源活性小分子表没食子儿茶素没食子酸酯(EGCG)、维生素C(VC)、烟酰胺腺嘌呤二核苷酸(NADH)3种还原成分,研究食品多组分分子对铁的还原释放的影响,并对其作用机理进行了初步探讨.结果表明:供试的3种物质都能诱导铁的还原释放.其中,在装载相同Fe2+浓度的情况下,随着还原剂浓度的升高,VC和EGCG诱导的Fe2+还原释放速率呈上升趋势,且VC相对于EGCG诱导的还原释放速率更大.由VC、EGCG和NADH诱导铁蛋白还原释放的比较分析得知:VC诱导的还原释放整体吸光度上升速率最快,持续时间最长;NADH诱导的还原释放整体吸光度上升速率最慢,持续时间最短.Taking the purified recombinant rH-2 protein as materials,the effect of food multicomponent molecules,including EGCG,VC and NADH,on the iron release of rH-2 was studied,and the mechanism was preliminarily discussed.The results showed that three substances for trial can induce iron release.The release rate of Fe2+induced by VC and EGCG increased as the reducing agent concentration increased in the same loading of Fe2+concentration conditions,and the release rate induced by VC was greater than that by EGCG.In addition,a comparative analysis showed that the highest release rate of Fe2+was induced by VC,as compared with EGCG and NADH,and its release process lasted longer,while NADH led to the slowest release rate with the shortest duration.

关 键 词：铁蛋白 还原释放 VC EGCG NADH 

分 类 号：Q518.4[生物学—生物化学]