title: Effect of the structure of gallic acid and its derivatives on their interaction with plant ferritin.
abstract: 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.
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing 100083, China.
authors.forename: Qunqun
authors.initials: Q
authors.lastname: Wang
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing 100083, China.
authors.forename: Kai
authors.initials: K
authors.lastname: Zhou
authors.affiliation: School of Laboratory Medicine, Hubei University of Chinese Medicine, NO. 1 Huangjia Lake West Road, Wuhan 430065, China.
authors.forename: Yong
authors.initials: Y
authors.lastname: Ning
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing 100083, China. Electronic address: gzhao@cau.edu.cn.
authors.forename: Guanghua
authors.initials: G
authors.lastname: Zhao
mesh_terms: D005293:Ferritins / Q000378:metabolism*; D005707:Gallic Acid / Q000031:analogs & derivatives / Q000378:metabolism*; D062385:Hydroxybenzoates / Q000378:metabolism; D010936:Plant Extracts / Q000378:metabolism*; D011435:Propyl Gallate / Q000378:metabolism; D012639:Seeds / Q000378:metabolism*
chemical_list: D062385:Hydroxybenzoates; D010936:Plant Extracts; C052082:methyl gallate; D005707:Gallic Acid; D011435:Propyl Gallate; D005293:Ferritins; C017616:phenolic acid
keywords: Caffeic acid (PubChem CID: 689043); Chlorogenic acid (PubChem CID: 1794427); Cinnamic acid (PubChem CID: 444539); Derivatives; Ethyl alcohol (PubChem CID: 702); Ferulic acid (PubChem CID: 445858); Gallic acid; Gallic acid (PubChem CID: 370); Interaction; Methyl gallate (PubChem CID: 7428); Phytoferritin; Propyl gallate (PubChem CID: 4947); Protection; Protocatechuic acid (PubChem CID: 72); Vanillic acid (PubChem CID: 8468)