title: Effect of tannic acid on properties of soybean (Glycine max) seed ferritin: a model for interaction between naturally-occurring components in foodstuffs.
abstract: There are many components with different properties co-existing in food, so interactions among these components are likely to occur, thereby affecting food quality. However, relatively little information is available on such interactions. In this study, we focus on the interaction between tannic acid (TA) and soybean seed ferritin (SSF), since they co-exist in many foodstuffs, and the consequence of this interaction. As expected, TA interacts with SSF, resulting in changes in the tertiary/quaternary structure of the protein, while having no effect on its primary and secondary structure. On one hand, such interaction leads to protein association, which markedly inhibited ferritin degradation by pepsin at pH 4.0 and trypsin at pH 7.5. On the other hand, iron release was faster with TA than with ascorbic acid, and such release has a negative effect on iron supplementation. These results help to understand the interactions of food components.
authors: CAU & ACC Joint-Laboratory of Space Food, College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education, Beijing 100083, China.
authors: Meiliang
authors: M
authors: Li
authors: Key Laboratory for Biomechanics and Mechanobiology of Ministry of Education, School of Biological Science and Medical Engineering, Beihang University, Beijing 100191, China.
authors: Xiaoling
authors: X
authors: Jia
authors: Key Laboratory for Biomechanics and Mechanobiology of Ministry of Education, School of Biological Science and Medical Engineering, Beihang University, Beijing 100191, China.
authors: Jingyun
authors: J
authors: Yang
authors: CAU & ACC Joint-Laboratory of Space Food, College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education, Beijing 100083, China.
authors: Jianjun
authors: J
authors: Deng
authors: CAU & ACC Joint-Laboratory of Space Food, College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education, Beijing 100083, China. Electronic address: gzhao1000@yahoo.com.
authors: Guanghua
authors: G
authors: Zhao
mesh_terms: D001205:Ascorbic Acid / Q000032:analysis*; D005293:Ferritins / Q000737:chemistry*; D008958:Models, Molecular; D012639:Seeds / Q000737:chemistry*; D013025:Glycine max / Q000737:chemistry*; D013634:Tannins / Q000032:analysis / Q000737:chemistry*
chemical_list: D013634:Tannins; D005293:Ferritins; D001205:Ascorbic Acid
keywords: Interaction; Iron release; Protection; Soybean seed ferritin; Tannic acid