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Chen Y, Xu C, Sun M, Zhao G, Wang Z, Lv C. Vertasile ferritin nanocages: Applications in detection and bioimaging. Biosens Bioelectron 2024; 262:116567. [PMID: 39013360 DOI: 10.1016/j.bios.2024.116567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2024] [Revised: 06/30/2024] [Accepted: 07/10/2024] [Indexed: 07/18/2024]
Abstract
Food safety and human health remain significant concerns in the food industry. Detecting food contaminants and diagnosing diseases are critical aspects. Ferritin, an iron storage protein widely found in nature, offers unique advantages. Its hollow protein nanocage structure, distinct interfaces, hydrophobic or hydrophilic channels, and B-C loop regions recognized by transferrin receptor 1 make ferritin versatile for detecting heavy metals, free radicals, and bioimaging both in vitro and in vivo. This review summarizes ferritin's general characteristics, its specific properties as biosensors, and its applications in food safety and in vivo imaging. It emphasizes not only ferritin's role in detecting heavy metals like mercury and chemical hazards but also its potential in early diagnosing chronic diseases such as tumors, macrophages, and kidney diseases. Further research into ferritin promises advancements in enhancing food safety and improving human health diagnostics.
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Affiliation(s)
- Yunqi Chen
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing, PR China
| | - Chen Xu
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing, PR China
| | - Mingyang Sun
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing, PR China
| | - Guanghua Zhao
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing, PR China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Haerbin, Heilongjiang Province, PR China.
| | - Chenyan Lv
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing, PR China.
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2
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Zhang J, Fan M, Tang J, Lin X, Liu G, Wen C, Xu X. Possibility and challenge of plant-derived ferritin cages encapsulated polyphenols in the precise nutrition field. Int J Biol Macromol 2024; 275:133579. [PMID: 38964678 DOI: 10.1016/j.ijbiomac.2024.133579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2024] [Revised: 06/24/2024] [Accepted: 06/29/2024] [Indexed: 07/06/2024]
Abstract
Polyphenols have attracted extensive attention due to their rich functional activities, such as antioxidant, anti-inflammatory and anti-tumor. However, the low solubility and poor stability limit their bioavailability and functional activities. Plant-derived ferritin cages have a unique hollow cage structure that can embed polyphenols to improve their unfavorable properties. Therefore, it is essential to adequately elaborate and summarize plant-derived ferritin cages to maximize their potential benefits in nutritional interventions. This review focuses on the fundamental properties of plant-derived ferritin cages, including the preparation process, purification technology, identification methods, and structural and functional properties. The relevant research on ferritin cages in polyphenol delivery has been summarized, including the delivery of water/lipid soluble polyphenols, modification of ferritin cages, and the interaction between polyphenols and ferritin cages. The research progress, shortcomings and prospects of plant-derived ferritin cages in precise nutrition are introduced. In addition, the relevant research on ferritin in immune response and protein engineering is also discussed to provide the theoretical basis for applying plant-derived ferritin cages in many frontier fields.
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Affiliation(s)
- Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; Guangling College, Yangzhou University, Yangzhou 225000, China
| | - Meidi Fan
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Jialuo Tang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Xinying Lin
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Guoyan Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Chaoting Wen
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
| | - Xin Xu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
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3
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Sultana F, Ghosh A. Exploring the evolutionary landscape and structural resonances of ferritin with insights into functional significance in plant. Biochimie 2024:S0300-9084(24)00173-1. [PMID: 39047810 DOI: 10.1016/j.biochi.2024.07.014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2024] [Revised: 07/04/2024] [Accepted: 07/21/2024] [Indexed: 07/27/2024]
Abstract
The mineral iron plays a crucial role in facilitating the optimal functioning of numerous biological processes within the cellular environment. These processes involve the transportation of oxygen, energy production, immune system functioning, cognitive abilities, and muscle function. However, it is crucial to note that excessive levels of iron can result in oxidative damage within cells, primarily through Fenton reactions. Iron availability and toxicity present significant challenges that have been addressed through evolution. Ferritin is an essential protein that stores iron and is divided into different subfamilies, including DNA-binding proteins under starvation (Dps), bacterioferritin, and classical ferritin. Ferritin plays a critical role in maintaining cellular balance and protecting against oxidative damage. This study delves into ferritin's evolutionary dynamics across diverse taxa, emphasizing structural features and regulatory mechanisms. Insights into ferritin's evolution and functional diversity are gained through phylogenetic and structural analysis in bacterial Dps, bacterioferritin, and classical ferritin proteins. Additionally, the involvement of ferritin in plant stress responses and development is explored. Analysis of ferritin gene expression across various developmental stages and stress conditions provides insights into its regulatory roles. This comprehensive exploration enhances our understanding of ferritin's significance in plant biology, offering insights into its evolutionary history, structural diversity, and protective mechanisms against oxidative stress.
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Affiliation(s)
- Fahmida Sultana
- Department of Biochemistry and Molecular Biology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh
| | - Ajit Ghosh
- Department of Biochemistry and Molecular Biology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh.
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4
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Wu J, Li Y, Wu H, Zhang H, Sha X, Ma J, Yang R. The application of ferritin in transporting and binding diverse metal ions. Food Chem 2024; 439:138132. [PMID: 38081094 DOI: 10.1016/j.foodchem.2023.138132] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2023] [Revised: 11/26/2023] [Accepted: 11/30/2023] [Indexed: 01/10/2024]
Abstract
The ferritin cage can not only load iron ions in its inner cavity, but also has the capacity to carry other metal ions, thus constructing a new biological nano-transport system. The nanoparticles formed by ferritin and minerals can be used as ingredients of mineral supplements, which overcome the shortcomings of traditional mineral ingredients such as low bioavailability. Moreover, ferritin can be used to remove heavy metal ions from contaminated food. Silver and palladium nanoparticles formed by ferritin are also applied as anticancer agents. Ferritin combined with metal ions can be also used to detect harmful substances. This review aims to provide a comprehensive overview of ferritin's function in transporting and binding metal ions, and discusses the limitations and future prospects, which offers valuable insights for the application of ferritin in mineral supplements, food detoxifiers, anticancer agents, and food detections.
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Affiliation(s)
- Jincan Wu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Yue Li
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Huimin Wu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Haotong Zhang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Xinmei Sha
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Junrui Ma
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Rui Yang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
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5
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Xia X, Li H, Zang J, Cheng S, Du M. Advancements of the Molecular Directed Design and Structure-Activity Relationship of Ferritin Nanocage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:7629-7654. [PMID: 38518374 DOI: 10.1021/acs.jafc.3c09903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/24/2024]
Abstract
Ferritin nanocages possess remarkable structural properties and biological functions, making them highly attractive for applications in functional materials and biomedicine. This comprehensive review presents an overview of the molecular characteristics, extraction and identification of ferritin, ferritin receptors, as well as the advancements in the directional design of high-order assemblies of ferritin and the applications based on its unique structural properties. Specifically, this Review focuses on the regulation of ferritin assembly from one to three dimensions, leveraging the symmetry of ferritin and modifications on key interfaces. Furthermore, it discusses targeted delivery of nutrition and drugs through facile loading and functional modification of ferritin. The aim of this Review is to inspire the design of micro/nano functional materials using ferritin and the development of nanodelivery vehicles for nutritional fortification and disease treatment.
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Affiliation(s)
- Xiaoyu Xia
- SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Han Li
- SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Jiachen Zang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Shuzhen Cheng
- SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Ming Du
- SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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Hu J, Sha X, Li Y, Wu J, Ma J, Zhang Y, Yang R. Multifaceted Applications of Ferritin Nanocages in Delivering Metal Ions, Bioactive Compounds, and Enzymes: A Comprehensive Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:19903-19919. [PMID: 37955969 DOI: 10.1021/acs.jafc.3c05510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2023]
Abstract
Ferritin, a distinctive iron-storage protein, possesses a unique cage-like nanoscale structure that enables it to encapsulate and deliver a wide range of biomolecules. Recent advances prove that ferritin can serve as an efficient 8 nm diameter carrier for various bioinorganic nutrients, such as minerals, bioactive polyphenols, and enzymes. This review offers a comprehensive summary of ferritin's structural features from different sources and emphasizes its functions in iron supplementation, calcium delivery, single- and coencapsulation of polyphenols, and enzyme package. Additionally, the influence of innovative food processing technologies, including manothermosonication, pulsed electric field, and atmospheric cold plasma, on the structure and function of ferritin are examined. Furthermore, the limitations and prospects of ferritin in food and nutritional applications are discussed. The exploration of ferritin as a multifunctional protein with the capacity to load various biomolecules is crucial to fully harnessing its potential in food applications.
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Affiliation(s)
- Jiangnan Hu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Xinmei Sha
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Yue Li
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jincan Wu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Junrui Ma
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Yuyu Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
| | - Rui Yang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
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Świątek M, Antosik A, Kochanowska D, Jeżowski P, Smarzyński K, Tomczak A, Kowalczewski PŁ. The potential for the use of leghemoglobin and plant ferritin as sources of iron. Open Life Sci 2023; 18:20220805. [PMID: 38152583 PMCID: PMC10751998 DOI: 10.1515/biol-2022-0805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2023] [Revised: 11/08/2023] [Accepted: 11/14/2023] [Indexed: 12/29/2023] Open
Abstract
Iron is an essential component for the body, but it is also a major cause for the development of many diseases such as cancer, cardiovascular diseases, and autoimmune diseases. It has been suggested that a diet rich in meat products, especially red meat and highly processed products, constitute a nutritional model that increases the risk of developing. In this context, it is indicated that people on an elimination diet (vegetarians and vegans) may be at risk of deficiencies in iron, because this micronutrient is found mainly in foods of animal origin and has lower bioavailability in plant foods. This article reviews the knowledge on the use of leghemoglobin and plant ferritin as sources of iron and discusses their potential for use in vegetarian and vegan diets.
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Affiliation(s)
- Michał Świątek
- Ekosystem-Nature’s Heritage Association, Institute of Microbial Technologies, Al. NSZZ Solidarność 9, 62-700Turek, Poland
| | - Adrianna Antosik
- Ekosystem-Nature’s Heritage Association, Institute of Microbial Technologies, Al. NSZZ Solidarność 9, 62-700Turek, Poland
| | - Dominika Kochanowska
- Ekosystem-Nature’s Heritage Association, Institute of Microbial Technologies, Al. NSZZ Solidarność 9, 62-700Turek, Poland
| | - Paweł Jeżowski
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, 4 Berdychowo St., 60-965Poznań, Poland
- InnPlantFood Research Group, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624Poznań, Poland
| | - Krzysztof Smarzyński
- InnPlantFood Research Group, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624Poznań, Poland
| | - Aneta Tomczak
- Department of Biochemistry and Food Analysis, Poznań University of Life Sciences, 48 Mazowiecka St., 60-623Poznań, Poland
| | - Przemysław Łukasz Kowalczewski
- InnPlantFood Research Group, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624Poznań, Poland
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624Poznań, Poland
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8
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Oyster (Crassostrea gigas) ferritin should be a promising Fe2+ nanocarrier. Food Chem 2023; 404:134586. [DOI: 10.1016/j.foodchem.2022.134586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2022] [Revised: 09/26/2022] [Accepted: 10/09/2022] [Indexed: 11/22/2022]
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9
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Wang W, Wang Y, Xi H, Song Z, Zhang W, Xie L, Ma D, Qin N, Wang H. Extension Peptide of Plant Ferritin from Setaria italica Presents a Novel Fold. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:934-943. [PMID: 36576327 DOI: 10.1021/acs.jafc.2c07595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
The extension peptide (EP) is the most distinctive feature of mature plant ferritin. Some EPs have exhibited serine-like protease activity, which is associated with iron uptake and release. EP forms a helix and a long loop, followed by a conserved core helical bundle. However, whether the EP adopts a stable or uniform folding pattern in all plants remains unclear. To clarify this, we investigated the crystal structure of ferritin-1 from Setaria italica (SiFer1), a type of monocotyledon. In our structure of SiFer1, the EP is different from other EPs in other solved structures of plant ferritins and consisted of a pair of β-sheets, a shorter helix, and two loops, which masks two hydrophobic pockets on the outer surface of every subunit. Furthermore, sequence analysis and structure comparison suggest that the EPs in ferritins from monocotyledons may adopt a novel fold pattern, and the conformations of EPs in ferritins are alterable among different plant species. Furthermore, additional eight iron atoms were first founded binding in the fourfold channels, demonstrating the vital function of fourfold channels in iron diffusion. In all, our structure provides new clues for understanding plant ferritins and the functions of the EP.
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Affiliation(s)
- Wenming Wang
- Institute of Molecular Science, Shanxi University, Taiyuan 030006, China
| | - Yuan Wang
- Institute of Molecular Science, Shanxi University, Taiyuan 030006, China
| | - Hongfang Xi
- Institute of Molecular Science, Shanxi University, Taiyuan 030006, China
| | - Zidan Song
- State Key Laboratory of Medicinal Chemical Biology, Nankai University, Tianjin 300071, China
| | - Wenlong Zhang
- College of Chinese Medicine and Food Engineering, Experimental Management Center, Shanxi University of Chinese Medicine, Jinzhong 030619, China
| | - Leilei Xie
- College of Chinese Medicine and Food Engineering, Experimental Management Center, Shanxi University of Chinese Medicine, Jinzhong 030619, China
| | - Danyang Ma
- Institute of Molecular Science, Shanxi University, Taiyuan 030006, China
| | - Nan Qin
- College of Chinese Medicine and Food Engineering, Experimental Management Center, Shanxi University of Chinese Medicine, Jinzhong 030619, China
| | - Hongfei Wang
- Institute of Molecular Science, Shanxi University, Taiyuan 030006, China
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Xing Y, Ma J, Yao Q, Chen X, Zang J, Zhao G. The Change in the Structure and Functionality of Ferritin during the Production of Pea Seed Milk. Foods 2022; 11:557. [PMID: 35206035 PMCID: PMC8871097 DOI: 10.3390/foods11040557] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 02/05/2022] [Accepted: 02/10/2022] [Indexed: 02/01/2023] Open
Abstract
Understanding the effect of thermal treatment on the physical and chemical properties of protein and its mechanisms has important theoretical implications in food science. Pea seed ferritin (PSF) is an iron storage protein naturally occurring in pea seeds, which represents a promising iron supplement. However, how thermal processing affects the structure and function of PSF remains unknown. In this work, during the production of pea seed milk, we investigated the effect of thermal treatments at boiling temperature for two different times (5 and 10 min), respectively, on the structure and function of PSF. The results demonstrated that thermal treatment resulted in a pronounced change in the primary, secondary, and tertiary structure, iron content, and iron oxidation activity of PSF. However, the shell-like structure of PSF can be kept during the processing of pea seed milk. Interestingly, upon thermal treatment, both thermal-treated samples exhibit larger higher iron absorption rate by Caco-2 than untreated PSF at the same protein concentration. Such an investigation provides a better understanding of the relationship between the structure and function of food protein, as affected by thermal treatment.
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Affiliation(s)
| | | | | | | | | | - Guanghua Zhao
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.X.); (J.M.); (Q.Y.); (X.C.); (J.Z.)
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Zhang YY, Stockmann R, Ng K, Ajlouni S. Opportunities for plant-derived enhancers for iron, zinc, and calcium bioavailability: A review. Compr Rev Food Sci Food Saf 2020; 20:652-685. [PMID: 33443794 DOI: 10.1111/1541-4337.12669] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 09/08/2020] [Accepted: 10/20/2020] [Indexed: 12/31/2022]
Abstract
Understanding of the mechanism of interactions between dietary elements, their salts, and complexing/binding ligands is vital to manage both deficiency and toxicity associated with essential element bioavailability. Numerous mineral ligands are found in both animal and plant foods and are known to exert bioactivity via element chelation resulting in modulation of antioxidant capacity or micobiome metabolism among other physiological outcomes. However, little is explored in the context of dietary mineral ligands and element bioavailability enhancement, particularly with respect to ligands from plant-derived food sources. This review highlights a novel perspective to consider various plant macro/micronutrients as prospective bioavailability enhancing ligands of three essential elements (Fe, Zn, and Ca). We also delineate the molecular mechanisms of the ligand-binding interactions underlying mineral bioaccessibility at the luminal level. We conclude that despite current understandings of some of the structure-activity relationships associated with strong mineral-ligand binding, the physiological links between ligands as element carriers and uptake at targeted sites throughout the gastrointestinal (GI) tract still require more research. The binding behavior of potential ligands in the human diet should be further elucidated and validated using pharmacokinetic approaches and GI models.
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Affiliation(s)
- Yianna Y Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia.,CSIRO Agriculture & Food, Werribee, VIC, Australia
| | | | - Ken Ng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Said Ajlouni
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
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12
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Zhang C, Zhang X, Zhao G. Ferritin Nanocage: A Versatile Nanocarrier Utilized in the Field of Food, Nutrition, and Medicine. NANOMATERIALS 2020; 10:nano10091894. [PMID: 32971961 PMCID: PMC7557750 DOI: 10.3390/nano10091894] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 09/16/2020] [Accepted: 09/18/2020] [Indexed: 12/21/2022]
Abstract
Compared with other nanocarriers such as liposomes, mesoporous silica, and cyclodextrin, ferritin as a typical protein nanocage has received considerable attention in the field of food, nutrition, and medicine owing to its inherent cavity size, excellent water solubility, and biocompatibility. Additionally, ferritin nanocage also serves as a versatile bio-template for the synthesis of a variety of nanoparticles. Recently, scientists have explored the ferritin nanocage structure for encapsulation and delivery of guest molecules such as nutrients, bioactive molecules, anticancer drugs, and mineral metal ions by taking advantage of its unique reversible disassembly and reassembly property and biomineralization. In this review, we mainly focus on the preparation and structure of ferritin-based nanocarriers, and regulation of their self-assembly. Moreover, the recent advances of their applications in food nutrient delivery and medical diagnostics are highlighted. Finally, the main challenges and future development in ferritin-directed nanoparticles’ synthesis and multifunctional applications are discussed.
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Li H, Tan X, Xia X, Zang J, Wang Z, Du M. Thermal treatment modified the physicochemical properties of recombinant oyster (Crassostrea gigas) ferritin. Food Chem 2020; 314:126210. [DOI: 10.1016/j.foodchem.2020.126210] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 11/19/2019] [Accepted: 01/11/2020] [Indexed: 12/13/2022]
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14
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Tang J, Yu Y, Chen H, Zhao G. Thermal Treatment Greatly Improves Storage Stability and Monodispersity of Pea Seed Ferritin. J Food Sci 2019; 84:1188-1193. [PMID: 30942899 DOI: 10.1111/1750-3841.14581] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2018] [Revised: 01/28/2019] [Accepted: 03/03/2019] [Indexed: 11/29/2022]
Abstract
Plant ferritin in holo form is considered as a novel, ideal iron supplement for human nutrition in the 21st century, but its self-degradation and self-association features limit its application on account of the presence of extension peptide (EP), a specific domain only found in plant ferritin. Although reported chemicals such as Phenylmethanesulfonyl fluoride (PMSF) can inhibit its self-degradation, they are not edible and toxic. In the present work, we found that thermal treatment of pea seed ferritin (PSF) in the range of 60 to 80 °C can prolong the storage time of PSF from 3 days to at least 10 days. In the meanwhile, the aggregated form can be inhibited upon such treatment, therefore promoting its monodispersity. More important, such treatment had little effect on the natural shell-like structure of holo PSF and its iron content. In contrast, thermal treatment at higher temperature (90 °C or above) resulted in a change in ferritin structure. These new findings pave the way to the application of plant ferritin as an iron supplement. PRACTICAL APPLICATION: Thermal treatment at 60 to 80 °C can prolong the storage stability of PSF from 3 days to at least 10 days and prevent it from self-aggregation without affecting the shell-like structure. It has been known that the stability of PSF is closely associated with the bioavailability of iron within PSF. From the standpoint of nutrition, the above-mentioned thermal treatment could be used as a cooking method in our daily life or in food industry to improve the bioavailability of ferritin iron, thereby being beneficial for exploration of plant ferritin as a novel, ideal iron supplement to fight against IDA.
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Affiliation(s)
- Jiaying Tang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural Univ., Beijing, 100083, China
| | - Yue Yu
- Erenhot Entry-exit Inspection and Quarantine Bureau, Erenhot 011100, Inner Mongolia, China
| | - Hai Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural Univ., Beijing, 100083, China
| | - Guanghua Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural Univ., Beijing, 100083, China
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Zhang X, Zang J, Chen H, Zhou K, Zhang T, Lv C, Zhao G. Thermostability of protein nanocages: the effect of natural extra peptide on the exterior surface. RSC Adv 2019; 9:24777-24782. [PMID: 35528680 PMCID: PMC9069879 DOI: 10.1039/c9ra04785a] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2019] [Accepted: 07/30/2019] [Indexed: 01/03/2023] Open
Abstract
Protein nanocages have been used as functional bio-templates for the synthesis or organization of nanomaterials. However, the stability of these protein nanocages is nonideal, which limits their applications. Herein, we characterized the high thermal stability of plant ferritin, soybean seed H-2 ferritin (SSFH-2), the melting point (Tm) of which is 106 °C. We demonstrated that the hyperthermostability of SSFH-2 is derived from extra peptides (EP) located on its outer surface. Indeed, removal of the EP domains resulted in a dramatic decrease in Tm to 88 °C. Similar to EP-deleted plant ferritin, human H-chain ferritin (HuHF) has a Tm of 82 °C. Excitingly, the graft of the EP domain on the exterior surface of HuHF pronouncedly improved its Tm to 103 °C, which represents a simple, efficient approach to the construction of protein architectures with high stability. The remarkable stability of protein nanocages will greatly facilitate their application as robust biotemplates in the field of nanoscience. Ferritin nanocage exhibits hyperthermostability with EP domain located on its outer surface.![]()
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Affiliation(s)
- Xiaorong Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Key Laboratory of Functional Dairy
- Ministry of Education
| | - Jiachen Zang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Key Laboratory of Functional Dairy
- Ministry of Education
| | - Hai Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Key Laboratory of Functional Dairy
- Ministry of Education
| | - Kai Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Key Laboratory of Functional Dairy
- Ministry of Education
| | - Tuo Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Key Laboratory of Functional Dairy
- Ministry of Education
| | - Chenyan Lv
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Key Laboratory of Functional Dairy
- Ministry of Education
| | - Guanghua Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- College of Food Science & Nutritional Engineering
- China Agricultural University
- Key Laboratory of Functional Dairy
- Ministry of Education
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16
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Iron Release from Soybean Seed Ferritin Induced by Cinnamic Acid Derivatives. Pharmaceuticals (Basel) 2018; 11:ph11020039. [PMID: 29734693 PMCID: PMC6027379 DOI: 10.3390/ph11020039] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2018] [Revised: 04/15/2018] [Accepted: 05/02/2018] [Indexed: 11/17/2022] Open
Abstract
Plant ferritin represents a novel class of iron supplement, which widely co-exists with phenolic acids in a plant diet. However, there are few reports on the effect of these phenolic acids on function of ferritin. In this study, we demonstrated that cinnamic acid derivatives, as widely occurring phenolic acids, can induce iron release from holo soybean seed ferritin (SSF) in a structure-dependent manner. The ability of the iron release from SSF by five cinnamic acids follows the sequence of Cinnamic acid > Chlorogenic acid > Ferulic acid > p-Coumaric acid > Trans-Cinnamic acid. Fluorescence titration in conjunction with dialysis results showed that all of these five compounds have a similar, weak ability to bind with protein, suggesting that their protein-binding ability is not related to their iron release activity. In contrast, both Fe2+-chelating activity and reducibility of these cinnamic acid derivatives are in good agreement with their ability to induce iron release from ferritin. These studies indicate that cinnamic acid and its derivatives could have a negative effect on iron stability of holo soybean seed ferritin in diet, and the Fe2+-chelating activity and reducibility of cinnamic acid and its derivatives have strong relations to the iron release of soybean seed ferritin.
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17
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Yang R, Liu Y, Meng D, Blanchard CL, Zhou Z. Alcalase Enzymolysis of Red Bean (adzuki) Ferritin Achieves Nanoencapsulation of Food Nutrients in a Mild Condition. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:1999-2007. [PMID: 29378130 DOI: 10.1021/acs.jafc.7b05656] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Classical methods to fabricate ferritin-nutrients shell-core nanoparticles usually apply extremely acid/alkaline pH transition, which may cause the activity loss of nutrients or the formation of insoluble aggregates. In this work, we prepared an extension peptide (EP) deleted red bean (adzuki) ferritin (apoRBFΔEP) by Alcalase 3.0T enzymolysis. Such enzymolysis could delete the EP domain and remain the typical shell-like structure of the ferritin. Meanwhile, the α-helix content of apoRBFΔEP was decreased by 5.5%, and the transition temperature (Tm) was decreased by 4.1 °C. Interestingly, the apoRBFΔEP can be disassembled into subunits under a benign condition at pH 4.0 and is assembled to form an intact cage protein when the pH was increased to 6.7. By using this novel route, the epigallocatechin gallate (EGCG) molecules were successfully encapsulated into the apoRBFΔEP cage with an encapsulation ratio of 11.6% (w/w), which was comparable with that by the traditional pH 2.0 transition. The newly prepared EGCG-loaded apoRBFΔEP exhibited a similarly protective effect on the EGCG upon simulated gastrointestinal tract and thermal treatment as compared with the control. In addition, the EGCG-loaded apoRBFΔEP could significantly relieve the ferritin association induced by pH transition, which was superior to traditional method. The thinking of this work will be especially suitable for encapsulating pH-sensitive molecules based on ferritin in a benign condition.
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Affiliation(s)
- Rui Yang
- State Key Laboratory of Food Nutrition and Safety, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology , Tianjin 300457, People's Republic of China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU) , Beijing 100048, People's Republic of China
| | - Yuqian Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology , Tianjin 300457, People's Republic of China
| | - Demei Meng
- State Key Laboratory of Food Nutrition and Safety, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology , Tianjin 300457, People's Republic of China
| | - Christopher L Blanchard
- ARC Industrial Transformation Training Centre for Functional Grains , Wagga Wagga New South Wales 2678, Australia
| | - Zhongkai Zhou
- State Key Laboratory of Food Nutrition and Safety, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology , Tianjin 300457, People's Republic of China
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18
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Zang J, Chen H, Zhao G, Wang F, Ren F. Ferritin cage for encapsulation and delivery of bioactive nutrients: From structure, property to applications. Crit Rev Food Sci Nutr 2018; 57:3673-3683. [PMID: 26980693 DOI: 10.1080/10408398.2016.1149690] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Ferritin is a class of naturally occurring iron storage proteins, which is distributed widely in animal, plant, and bacteria. It usually consists of 24 subunits that form a hollow protein shell with high symmetry. One holoferritin molecule can store up to 4500 iron atom within its inner cavity, and it becomes apoferritin upon removal of iron from the cavity. Recently, scientists have subverted these nature functions and used reversibly self-assembled property of apoferritin cage controlled by pH for the encapsulation and delivery of bioactive nutrients or anticancer drug. In all these cases, the ferritin cages shield their cargo from the influence of external conditions and provide a controlled microenvironment. More importantly, upon encapsulation, ferritin shell greatly improved the water solubility, thermal stability, photostability, and cellular uptake activity of these small bioactive compounds. This review aims to highlight recent advances in applications of ferritin cage as a novel vehicle in the field of food science and nutrition. Future outlooks are highlighted with the aim to suggest a research line to follow for further studies.
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Affiliation(s)
- Jiachen Zang
- a Beijing Advanced Innovation Center for Food Nutrition and Human Health , College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education , Beijing , P. R. China
| | - Hai Chen
- a Beijing Advanced Innovation Center for Food Nutrition and Human Health , College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education , Beijing , P. R. China
| | - Guanghua Zhao
- a Beijing Advanced Innovation Center for Food Nutrition and Human Health , College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education , Beijing , P. R. China
| | - Fudi Wang
- a Beijing Advanced Innovation Center for Food Nutrition and Human Health , College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education , Beijing , P. R. China
| | - Fazheng Ren
- a Beijing Advanced Innovation Center for Food Nutrition and Human Health , College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education , Beijing , P. R. China.,b Beijing Laboratory for Food Quality and Safety , Beijing , P. R. China
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19
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Zang X, Geng X, Wang F, Liu Z, Zhang L, Zhao Y, Tian X, Ni Z, Yao Y, Xin M, Hu Z, Sun Q, Peng H. Overexpression of wheat ferritin gene TaFER-5B enhances tolerance to heat stress and other abiotic stresses associated with the ROS scavenging. BMC PLANT BIOLOGY 2017; 17:14. [PMID: 28088182 PMCID: PMC5237568 DOI: 10.1186/s12870-016-0958-2] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/08/2016] [Accepted: 12/20/2016] [Indexed: 05/03/2023]
Abstract
BACKGROUND The yield of wheat (Triticum aestivum L.), an important crop, is adversely affected by heat stress in many regions of the world. However, the molecular mechanisms underlying thermotolerance are largely unknown. RESULTS A novel ferritin gene, TaFER, was identified from our previous heat stress-responsive transcriptome analysis of a heat-tolerant wheat cultivar (TAM107). TaFER was mapped to chromosome 5B and named TaFER-5B. Expression pattern analysis revealed that TaFER-5B was induced by heat, polyethylene glycol (PEG), H2O2 and Fe-ethylenediaminedi(o-hydroxyphenylacetic) acid (Fe-EDDHA). To confirm the function of TaFER-5B in wheat, TaFER-5B was transformed into the wheat cultivar Jimai5265 (JM5265), and the transgenic plants exhibited enhanced thermotolerance. To examine whether the function of ferritin from mono- and dico-species is conserved, TaFER-5B was transformed into Arabidopsis, and overexpression of TaFER-5B functionally complemented the heat stress-sensitive phenotype of a ferritin-lacking mutant of Arabidopsis. Moreover, TaFER-5B is essential for protecting cells against heat stress associated with protecting cells against ROS. In addition, TaFER-5B overexpression also enhanced drought, oxidative and excess iron stress tolerance associated with the ROS scavenging. Finally, TaFER-5B transgenic Arabidopsis and wheat plants exhibited improved leaf iron content. CONCLUSIONS Our results suggest that TaFER-5B plays an important role in enhancing tolerance to heat stress and other abiotic stresses associated with the ROS scavenging.
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Affiliation(s)
- Xinshan Zang
- State Key Laboratory for Agrobiotechnology, Key Laboratory of Crop Heterosis and Utilization (MOE), Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, NO.2 Yuanmingyuan Xi Road, Haidian District, Beijing, 100193 China
| | - Xiaoli Geng
- State Key Laboratory for Agrobiotechnology, Key Laboratory of Crop Heterosis and Utilization (MOE), Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, NO.2 Yuanmingyuan Xi Road, Haidian District, Beijing, 100193 China
| | - Fei Wang
- State Key Laboratory for Agrobiotechnology, Key Laboratory of Crop Heterosis and Utilization (MOE), Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, NO.2 Yuanmingyuan Xi Road, Haidian District, Beijing, 100193 China
| | - Zhenshan Liu
- State Key Laboratory for Agrobiotechnology, Key Laboratory of Crop Heterosis and Utilization (MOE), Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, NO.2 Yuanmingyuan Xi Road, Haidian District, Beijing, 100193 China
| | - Liyuan Zhang
- State Key Laboratory for Agrobiotechnology, Key Laboratory of Crop Heterosis and Utilization (MOE), Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, NO.2 Yuanmingyuan Xi Road, Haidian District, Beijing, 100193 China
| | - Yue Zhao
- State Key Laboratory for Agrobiotechnology, Key Laboratory of Crop Heterosis and Utilization (MOE), Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, NO.2 Yuanmingyuan Xi Road, Haidian District, Beijing, 100193 China
| | - Xuejun Tian
- State Key Laboratory for Agrobiotechnology, Key Laboratory of Crop Heterosis and Utilization (MOE), Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, NO.2 Yuanmingyuan Xi Road, Haidian District, Beijing, 100193 China
| | - Zhongfu Ni
- State Key Laboratory for Agrobiotechnology, Key Laboratory of Crop Heterosis and Utilization (MOE), Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, NO.2 Yuanmingyuan Xi Road, Haidian District, Beijing, 100193 China
| | - Yingyin Yao
- State Key Laboratory for Agrobiotechnology, Key Laboratory of Crop Heterosis and Utilization (MOE), Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, NO.2 Yuanmingyuan Xi Road, Haidian District, Beijing, 100193 China
| | - Mingming Xin
- State Key Laboratory for Agrobiotechnology, Key Laboratory of Crop Heterosis and Utilization (MOE), Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, NO.2 Yuanmingyuan Xi Road, Haidian District, Beijing, 100193 China
| | - Zhaorong Hu
- State Key Laboratory for Agrobiotechnology, Key Laboratory of Crop Heterosis and Utilization (MOE), Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, NO.2 Yuanmingyuan Xi Road, Haidian District, Beijing, 100193 China
| | - Qixin Sun
- State Key Laboratory for Agrobiotechnology, Key Laboratory of Crop Heterosis and Utilization (MOE), Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, NO.2 Yuanmingyuan Xi Road, Haidian District, Beijing, 100193 China
| | - Huiru Peng
- State Key Laboratory for Agrobiotechnology, Key Laboratory of Crop Heterosis and Utilization (MOE), Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, NO.2 Yuanmingyuan Xi Road, Haidian District, Beijing, 100193 China
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20
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de Llanos R, Martínez-Garay CA, Fita-Torró J, Romero AM, Martínez-Pastor MT, Puig S. Soybean Ferritin Expression in Saccharomyces cerevisiae Modulates Iron Accumulation and Resistance to Elevated Iron Concentrations. Appl Environ Microbiol 2016; 82:3052-3060. [PMID: 26969708 PMCID: PMC4959083 DOI: 10.1128/aem.00305-16] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2016] [Accepted: 03/08/2016] [Indexed: 02/06/2023] Open
Abstract
UNLABELLED Fungi, including the yeast Saccharomyces cerevisiae, lack ferritin and use vacuoles as iron storage organelles. This work explored how plant ferritin expression influenced baker's yeast iron metabolism. Soybean seed ferritin H1 (SFerH1) and SFerH2 genes were cloned and expressed in yeast cells. Both soybean ferritins assembled as multimeric complexes, which bound yeast intracellular iron in vivo and, consequently, induced the activation of the genes expressed during iron scarcity. Soybean ferritin protected yeast cells that lacked the Ccc1 vacuolar iron detoxification transporter from toxic iron levels by reducing cellular oxidation, thus allowing growth at high iron concentrations. Interestingly, when simultaneously expressed in ccc1Δ cells, SFerH1 and SFerH2 assembled as heteropolymers, which further increased iron resistance and reduced the oxidative stress produced by excess iron compared to ferritin homopolymer complexes. Finally, soybean ferritin expression led to increased iron accumulation in both wild-type and ccc1Δ yeast cells at certain environmental iron concentrations. IMPORTANCE Iron deficiency is a worldwide nutritional disorder to which women and children are especially vulnerable. A common strategy to combat iron deficiency consists of dietary supplementation with inorganic iron salts, whose bioavailability is very low. Iron-enriched yeasts and cereals are alternative strategies to diminish iron deficiency. Animals and plants possess large ferritin complexes that accumulate, detoxify, or buffer excess cellular iron. However, the yeast Saccharomyces cerevisiae lacks ferritin and uses vacuoles as iron storage organelles. Here, we explored how soybean ferritin expression influenced yeast iron metabolism, confirming that yeasts that express soybean seed ferritin could be explored as a novel strategy to increase dietary iron absorption.
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Affiliation(s)
- Rosa de Llanos
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, Paterna, Valencia, Spain
| | - Carlos Andrés Martínez-Garay
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, Paterna, Valencia, Spain
| | - Josep Fita-Torró
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, Paterna, Valencia, Spain
| | - Antonia María Romero
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, Paterna, Valencia, Spain
| | | | - Sergi Puig
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, Paterna, Valencia, Spain
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21
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Trijatmiko KR, Dueñas C, Tsakirpaloglou N, Torrizo L, Arines FM, Adeva C, Balindong J, Oliva N, Sapasap MV, Borrero J, Rey J, Francisco P, Nelson A, Nakanishi H, Lombi E, Tako E, Glahn RP, Stangoulis J, Chadha-Mohanty P, Johnson AAT, Tohme J, Barry G, Slamet-Loedin IH. Biofortified indica rice attains iron and zinc nutrition dietary targets in the field. Sci Rep 2016; 6:19792. [PMID: 26806528 PMCID: PMC4726380 DOI: 10.1038/srep19792] [Citation(s) in RCA: 137] [Impact Index Per Article: 17.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2015] [Accepted: 12/07/2015] [Indexed: 12/23/2022] Open
Abstract
More than two billion people are micronutrient deficient. Polished grains of popular rice varieties have concentration of approximately 2 μg g(-1) iron (Fe) and 16 μg g(-1) zinc (Zn). The HarvestPlus breeding programs for biofortified rice target 13 μg g(-1) Fe and 28 μg g(-1) Zn to reach approximately 30% of the estimated average requirement (EAR). Reports on engineering Fe content in rice have shown an increase up to 18 μg g(-1) in glasshouse settings; in contrast, under field conditions, 4 μg g(-1) was the highest reported concentration. Here, we report on selected transgenic events, field evaluated in two countries, showing 15 μg g(-1) Fe and 45.7 μg g(-1) Zn in polished grain. Rigorous selection was applied to 1,689 IR64 transgenic events for insert cleanliness and, trait and agronomic performances. Event NASFer-274 containing rice nicotianamine synthase (OsNAS2) and soybean ferritin (SferH-1) genes showed a single locus insertion without a yield penalty or altered grain quality. Endosperm Fe and Zn enrichment was visualized by X-ray fluorescence imaging. The Caco-2 cell assay indicated that Fe is bioavailable. No harmful heavy metals were detected in the grain. The trait remained stable in different genotype backgrounds.
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Affiliation(s)
- Kurniawan R. Trijatmiko
- Plant Breeding, Genetics, and Biotechnology Division, International Rice Research Institute, DAPO Box 7777, Metro Manila, Philippines
- Indonesian Center for Agricultural Biotechnology and Genetic Resources Research and Development, Bogor 16111, Indonesia
| | - Conrado Dueñas
- Plant Breeding, Genetics, and Biotechnology Division, International Rice Research Institute, DAPO Box 7777, Metro Manila, Philippines
| | - Nikolaos Tsakirpaloglou
- Plant Breeding, Genetics, and Biotechnology Division, International Rice Research Institute, DAPO Box 7777, Metro Manila, Philippines
| | - Lina Torrizo
- Plant Breeding, Genetics, and Biotechnology Division, International Rice Research Institute, DAPO Box 7777, Metro Manila, Philippines
| | - Felichi Mae Arines
- Plant Breeding, Genetics, and Biotechnology Division, International Rice Research Institute, DAPO Box 7777, Metro Manila, Philippines
| | - Cheryl Adeva
- Plant Breeding, Genetics, and Biotechnology Division, International Rice Research Institute, DAPO Box 7777, Metro Manila, Philippines
| | - Jeanette Balindong
- Plant Breeding, Genetics, and Biotechnology Division, International Rice Research Institute, DAPO Box 7777, Metro Manila, Philippines
| | - Norman Oliva
- Plant Breeding, Genetics, and Biotechnology Division, International Rice Research Institute, DAPO Box 7777, Metro Manila, Philippines
| | - Maria V. Sapasap
- Plant Breeding, Genetics, and Biotechnology Division, International Rice Research Institute, DAPO Box 7777, Metro Manila, Philippines
| | - Jaime Borrero
- Centro Internacional de Agricultura Tropical, Cali, Colombia
| | - Jessica Rey
- Plant Breeding, Genetics, and Biotechnology Division, International Rice Research Institute, DAPO Box 7777, Metro Manila, Philippines
| | - Perigio Francisco
- Plant Breeding, Genetics, and Biotechnology Division, International Rice Research Institute, DAPO Box 7777, Metro Manila, Philippines
| | - Andy Nelson
- Social Sciences Division, International Rice Research Institute, DAPO Box 7777, Metro Manila, Philippines
- Faculty of Geo-Information and Earth Observation (ITC), University of Twente, Enschede 7500 AE, The Netherlands
| | - Hiromi Nakanishi
- Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657 Japan
| | - Enzo Lombi
- Centre for Environmental Risk Assessment and Remediation, University of South Australia, Australia
| | - Elad Tako
- United States Department of Agriculture-Agricultural Research Service, Robert W. Holley Center for Agriculture and Health, Cornell University, New York
| | - Raymond P. Glahn
- United States Department of Agriculture-Agricultural Research Service, Robert W. Holley Center for Agriculture and Health, Cornell University, New York
| | - James Stangoulis
- School of Biological Sciences, Flinders University of South Australia, Adelaide, Australia
| | - Prabhjit Chadha-Mohanty
- Plant Breeding, Genetics, and Biotechnology Division, International Rice Research Institute, DAPO Box 7777, Metro Manila, Philippines
| | | | - Joe Tohme
- Centro Internacional de Agricultura Tropical, Cali, Colombia
| | - Gerard Barry
- Plant Breeding, Genetics, and Biotechnology Division, International Rice Research Institute, DAPO Box 7777, Metro Manila, Philippines
| | - Inez H. Slamet-Loedin
- Plant Breeding, Genetics, and Biotechnology Division, International Rice Research Institute, DAPO Box 7777, Metro Manila, Philippines
- Research Center for Biotechnology, Indonesian Institute of Sciences, Cibinong 16911, Indonesia
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22
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Yang R, Zhou Z, Sun G, Gao Y, Xu J. Ferritin, a novel vehicle for iron supplementation and food nutritional factors encapsulation. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.04.005] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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23
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Lv C, Zhao G, Lönnerdal B. Bioavailability of iron from plant and animal ferritins. J Nutr Biochem 2015; 26:532-40. [DOI: 10.1016/j.jnutbio.2014.12.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2014] [Revised: 12/03/2014] [Accepted: 12/04/2014] [Indexed: 10/24/2022]
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Zielińska-Dawidziak M. Plant ferritin--a source of iron to prevent its deficiency. Nutrients 2015; 7:1184-201. [PMID: 25685985 PMCID: PMC4344583 DOI: 10.3390/nu7021184] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2014] [Accepted: 02/03/2015] [Indexed: 12/20/2022] Open
Abstract
Iron deficiency anemia affects a significant part of the human population. Due to the unique properties of plant ferritin, food enrichment with ferritin iron seems to be a promising strategy to prevent this malnutrition problem. This protein captures huge amounts of iron ions inside the apoferritin shell and isolates them from the environment. Thus, this iron form does not induce oxidative change in food and reduces the risk of gastric problems in consumers. Bioavailability of ferritin in human and animal studies is high and the mechanism of absorption via endocytosis has been confirmed in cultured cells. Legume seeds are a traditional source of plant ferritin. However, even if the percentage of ferritin iron in these seeds is high, its concentration is not sufficient for food fortification. Thus, edible plants have been biofortified in iron for many years. Plants overexpressing ferritin may find applications in the development of bioactive food. A crucial achievement would be to develop technologies warranting stability of ferritin in food and the digestive tract.
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Affiliation(s)
- Magdalena Zielińska-Dawidziak
- Department of Food Biochemistry and Analysis, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-623 Poznań, Poland.
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25
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Capraro J, Sessa F, Magni C, Scarafoni A, Maffioli E, Tedeschi G, Croy RRD, Duranti M. Proteolytic cleavage at twin arginine residues affects structural and functional transitions of lupin seed 11S storage globulin. PLoS One 2015; 10:e0117406. [PMID: 25658355 PMCID: PMC4319833 DOI: 10.1371/journal.pone.0117406] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2014] [Accepted: 12/21/2014] [Indexed: 02/03/2023] Open
Abstract
The 11S storage globulin of white lupin seeds binds to a metal affinity chromatography matrix. Two unusual stretches of contiguous histidine residues, reminiscent of the multiple histidines forming metal binding motifs, at the C-terminal end of 11S globulin acidic chains were hypothesized as candidate elements responsible for the binding capacity. To prove this, the protein was incubated with a lupin seed endopeptidase previously shown to cleave at twin arginine motifs, recurrent in the sequence region of interest. Upon incubation with this enzyme, the loss of metal binding capacity paralleled that of the anti-his-tag reactive polypeptides. The recovered small proteolytic fragment was analyzed by mass spectrometry and N-terminal sequencing and found to correspond to the 24-mer region cleaved off at twin arginine residues and containing the natural his-tag-like region. Similarly, when lupin seeds were germinated for a few days, the his-tag containing 11S globulin chain was converted to a form devoid of such region, suggesting that this mechanism is a part of the natural degradatory process of the protein. The hypothesis that the ordered and controlled dismantling of storage proteins may generate peptide fragments with potential functional roles in plant ontogenesis is presented and discussed.
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Affiliation(s)
- Jessica Capraro
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milan, Italy
| | - Fabio Sessa
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milan, Italy
| | - Chiara Magni
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milan, Italy
| | - Alessio Scarafoni
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milan, Italy
- * E-mail:
| | - Elisa Maffioli
- Department of Veterinary Science and Public Health, Università degli Studi di Milano, Milan, Italy
| | - Gabriella Tedeschi
- Department of Veterinary Science and Public Health, Università degli Studi di Milano, Milan, Italy
| | - Ron R. D. Croy
- School of Biological and Biomedical Sciences, Durham University, Durham, United Kingdom
| | - Marcello Duranti
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milan, Italy
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Wang X, Li Y, Zhang H, Sun G, Zhang W, Qiu L. Evolution and association analysis of GmCYP78A10 gene with seed size/weight and pod number in soybean. Mol Biol Rep 2015; 42:489-96. [PMID: 25324172 DOI: 10.1007/s11033-014-3792-3] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2013] [Accepted: 10/08/2014] [Indexed: 10/24/2022]
Abstract
Seed-size/weight traits, controlled by multiple genes in soybean, play an important role in determining seed yield. However, the molecular mechanisms controlling the seed size and weight in soybean remain unclear. In Arabidopsis, P450/CYP78A gene family has been proved extremely relevant to seed size (such as AtCYP78A5, AtCYP78A6 and AtCYP78A9). We found that a soybean GmCYP78A10 gene underwent artificial selection during soybean breeding. The GmCYP78A10a allele mainly distributed in wild soybean (Glycine soja), but has been eliminated in the cultivars during early stage of soybean breeding, while the GmCYP78A10b allele has been accumulated and become the predominant allele in cultivated soybean (G. max). ANOVA analysis showed that the mean seed weight, seed width and seed thickness of soybean varieties with GmCYP78A10b allele was significantly heavier/bigger than those with GmCYP78A10a allele (P < 0.01). The allele could explain 7.2 % variation in seed weight. The pod number of the soybeans with GmCYP78A10b allele significantly decreased compared to those with GmCYP78A10a allele (P < 0.01, R(2) = 5.8 %), while other agronomic traits including seed weight/plant were not significantly affected by these two alleles. We speculated that during the early stage of soybean breeding, breeders selected big seed carrying GmCYP78A10b allele, but lowered pod number simultaneously. Overall, the selection did not cause the significantly change in soybean seed yield. Our results suggests that the soybean GmCYP78A10 gene may have a similar function to those genes belonging to P450/CYP78A subfamily in Arabidopsis and provides new information for the genetic control of seed size in soybean.
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Affiliation(s)
- Xiaobo Wang
- College of Agronomy, Anhui Agricultural University, Hefei, 230036, China,
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Zhang T, Lv C, Chen L, Bai G, Zhao G, Xu C. Encapsulation of anthocyanin molecules within a ferritin nanocage increases their stability and cell uptake efficiency. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.02.041] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Li M, Zhang T, Yang H, Zhao G, Xu C. A novel calcium supplement prepared by phytoferritin nanocages protects against absorption inhibitors through a unique pathway. Bone 2014; 64:115-23. [PMID: 24731925 DOI: 10.1016/j.bone.2014.04.006] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/01/2014] [Revised: 03/31/2014] [Accepted: 04/03/2014] [Indexed: 01/25/2023]
Abstract
The consumption of milk is declining in industrialized countries, leading to inadequate calcium intake. Therefore, it is important to explore a new class of Ca-enriched nutrient for the fortification of food. In this work, we prepared a novel class of soluble and edible Ca-protein complexes where approximately 140 calcium ions were encapsulated within a phytoferritin nanocage. As an alternative to other organic and/or inorganic carriers, protein nanocages were found to provide a unique vehicle of biological origin for the intracellular delivery of calcium ions for supplementation. Such encapsulation can protect calcium ions within protein cages against dietary factors such as tannic acid (TA), oxalic acid (OA), and other divalent metal ions in foodstuffs. We demonstrated that the calcium-containing ferritin composites can be absorbed by Caco-2 cells through a process where a TfR1 receptor is involved, whereas the uptake of free calcium ions has been known to be associated with another receptor, DMT1, indicating that the calcium ions encapsulated in supramolecular protein cages can be internalized by the Caco-2 cells through a different pathway from its free analogs for calcium supplementation.
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Affiliation(s)
- Meiliang Li
- 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; College of Food Science, Sichuan Agricultural University, Yaan, 625014 Sichuan, China
| | - Tuo Zhang
- 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
| | - Haixia Yang
- 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; Nutrition and Food Safety Engineering Research Center of Shaanxi Province, Department of Public Health, School of Medicine, Xi'an Jiaotong University, Xi'an 710061, China
| | - Guanghua Zhao
- 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.
| | - Chuanshan Xu
- School of Chinese Medicine (SCM), Chinese University of Hong Kong, Hong Kong, China.
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Lv C, Liu W, Zhao G. A novel homopolymeric phytoferritin from chickpea seeds with high stability. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2270-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Lv C, Zhang S, Zang J, Zhao G, Xu C. Four-fold channels are involved in iron diffusion into the inner cavity of plant ferritin. Biochemistry 2014; 53:2232-41. [PMID: 24678690 DOI: 10.1021/bi500066m] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
From an evolutionary point of view, plant and animal ferritins arose from a common ancestor, but plant ferritin exhibits different features as compared with the animal analogue. One major difference is that the 4-fold channels naturally occurring in plant ferritin are hydrophilic, whereas the 4-fold channels in animal ferritin are hydrophobic. Prior to this study, however, the function of the 4-fold channels in oxidative deposition of iron in phytoferritin remained unknown. To elucidate the role of the 4-fold channels in iron oxidative deposition in ferritin, three mutants of recombinant soybean seed H-2 ferritin (rH-2) were prepared by site-directed mutagenesis, which contained H193A/H197A, a 4-fold channel mutant, E165I/E167A/E171A, a 3-fold channel mutant, and E165I/E167A/E171A/H193A/H197A, where both 3- and 4-channels were mutated. Stopped-flow, electrode oximetry, and transmission electron microscopy (TEM) results showed that H193A/H197A and E165I/E167A/E171A exhibited a similar catalyzing activity of iron oxidation with each other, but a pronounced low activity compared to rH-2, demonstrating that both the 4-fold and 3-fold hydrophilic channels are necessary for iron diffusion in ferritin, followed by oxidation. Indeed, among all tested ferritin, the catalyzing activity of E165I/E167A/E171A/H193A/H197A was weakest because its 3- and 4- fold channels were blocked. These findings advance our understanding of the function of 4-fold channels of plant ferritin and the relationship of the structure and function of ferritin.
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Affiliation(s)
- Chenyan Lv
- CAU & ACC Joint-Laboratory of Space Food, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources , Beijing 100083, China
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Liao X, Yun S, Zhao G. Structure, Function, and Nutrition of Phytoferritin: A Newly Functional Factor for Iron Supplement. Crit Rev Food Sci Nutr 2014; 54:1342-52. [DOI: 10.1080/10408398.2011.635914] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Oliva N, Chadha-Mohanty P, Poletti S, Abrigo E, Atienza G, Torrizo L, Garcia R, Dueñas C, Poncio MA, Balindong J, Manzanilla M, Montecillo F, Zaidem M, Barry G, Hervé P, Shou H, Slamet-Loedin IH. Large-scale production and evaluation of marker-free indica rice IR64 expressing phytoferritin genes. MOLECULAR BREEDING : NEW STRATEGIES IN PLANT IMPROVEMENT 2014; 33:23-37. [PMID: 24482599 PMCID: PMC3890568 DOI: 10.1007/s11032-013-9931-z] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2013] [Accepted: 07/22/2013] [Indexed: 05/07/2023]
Abstract
Biofortification of rice (Oryza sativa L.) using a transgenic approach to increase the amount of iron in the grain is proposed as a low-cost, reliable, and sustainable solution to help developing countries combat anemia. In this study, we generated and evaluated a large number of rice or soybean ferritin over-accumulators in rice mega-variety IR64, including marker-free events, by introducing soybean or rice ferritin genes into the endosperm for product development. Accumulation of the protein was confirmed by ELISA, in situ immunological detection, and Western blotting. As much as a 37- and 19-fold increase in the expression of ferritin gene in single and co-transformed plants, respectively, and a 3.4-fold increase in Fe content in the grain over the IR64 wild type was achieved using this approach. Agronomic characteristics of a total of 1,860 progenies from 58 IR64 single independent transgenic events and 768 progenies from 27 marker-free transgenic events were evaluated and most trait characteristics did not show a penalty. Grain quality evaluation of high-Fe IR64 transgenic events showed quality similar to that of the wild-type IR64. To understand the effect of transgenes on iron homeostasis, transcript analysis was conducted on a subset of genes involved in iron uptake and loading. Gene expression of the exogenous ferritin gene in grain correlates with protein accumulation and iron concentration. The expression of NAS2 and NAS3 metal transporters increased during the grain milky stage.
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Affiliation(s)
- Norman Oliva
- Plant Breeding, Genetics, and Biotechnology Division, International Rice Research Institute, DAPO Box 7777, Metro Manila, Philippines
| | - Prabhjit Chadha-Mohanty
- Plant Breeding, Genetics, and Biotechnology Division, International Rice Research Institute, DAPO Box 7777, Metro Manila, Philippines
| | - Susanna Poletti
- Plant Breeding, Genetics, and Biotechnology Division, International Rice Research Institute, DAPO Box 7777, Metro Manila, Philippines
| | - Editha Abrigo
- Plant Breeding, Genetics, and Biotechnology Division, International Rice Research Institute, DAPO Box 7777, Metro Manila, Philippines
| | - Genelou Atienza
- Plant Breeding, Genetics, and Biotechnology Division, International Rice Research Institute, DAPO Box 7777, Metro Manila, Philippines
| | - Lina Torrizo
- Plant Breeding, Genetics, and Biotechnology Division, International Rice Research Institute, DAPO Box 7777, Metro Manila, Philippines
| | - Ruby Garcia
- Plant Breeding, Genetics, and Biotechnology Division, International Rice Research Institute, DAPO Box 7777, Metro Manila, Philippines
| | - Conrado Dueñas
- Plant Breeding, Genetics, and Biotechnology Division, International Rice Research Institute, DAPO Box 7777, Metro Manila, Philippines
| | - Mar Aristeo Poncio
- Plant Breeding, Genetics, and Biotechnology Division, International Rice Research Institute, DAPO Box 7777, Metro Manila, Philippines
| | - Jeanette Balindong
- Plant Breeding, Genetics, and Biotechnology Division, International Rice Research Institute, DAPO Box 7777, Metro Manila, Philippines
| | - Marina Manzanilla
- Plant Breeding, Genetics, and Biotechnology Division, International Rice Research Institute, DAPO Box 7777, Metro Manila, Philippines
| | - Florencia Montecillo
- Plant Breeding, Genetics, and Biotechnology Division, International Rice Research Institute, DAPO Box 7777, Metro Manila, Philippines
| | - Maricris Zaidem
- Max Planck Institute for Developmental Biology, Tuebingen, Germany
| | - Gerard Barry
- Plant Breeding, Genetics, and Biotechnology Division, International Rice Research Institute, DAPO Box 7777, Metro Manila, Philippines
| | - Philippe Hervé
- Bayer Cropscience NV, Technologie Park 38, 9052 Ghent, Belgium
| | - Huxia Shou
- State Key Laboratory of Plant Physiology and Biochemistry, College of Life Sciences, Zhejiang University, Hangzhou, China
| | - Inez H. Slamet-Loedin
- Plant Breeding, Genetics, and Biotechnology Division, International Rice Research Institute, DAPO Box 7777, Metro Manila, Philippines
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Zhang T, Liao X, Yang R, Xu C, Zhao G. Different effects of iron uptake and release by phytoferritin on starch granules. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:8215-23. [PMID: 23909493 DOI: 10.1021/jf402826p] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Phytoferritin from legume seeds is naturally compartmentalized in amyloplasts, where iron is takem up and released by ferritin during seed formation and germination. However, the effect of these two processes on starch granules remains unknown. No starch damage was visualized by SEM during iron uptake by apo soybean seed ferritin (SSF). In contrast, great damage was observed with the starch granules during iron release from holoSSF induced by ascorbic acid. Such a difference stems from different strategies to control HO(•) chemistry during these two processes. HO(•) is hardly formed during iron uptake by apoSSF, whereas a significant amount of HO(•) is generated during iron release due to the Fenton reaction. As a result, starch granules are kept intact during iron uptake, which might beneficial to the storage of the starch granules during seed formation. In contrast, these starch granules are dramatically hydrolyzed during the iron release process, which might favor seed germination.
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Affiliation(s)
- Tuo Zhang
- CAU and ACC Joint-Laboratory of Space Food, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China
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Dissecting plant iron homeostasis under short and long-term iron fluctuations. Biotechnol Adv 2013; 31:1292-307. [PMID: 23680191 DOI: 10.1016/j.biotechadv.2013.05.003] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2013] [Revised: 04/18/2013] [Accepted: 05/05/2013] [Indexed: 12/30/2022]
Abstract
A wealth of information on the different aspects of iron homeostasis in plants has been obtained during the last decade. However, there is no clear road-map integrating the relationships between the various components. The principal aim of the current review is to fill this gap. In this context we discuss the lack of low affinity iron uptake mechanisms in plants, the utilization of a different uptake mechanism by graminaceous plants compared to the others, as well as the roles of riboflavin, ferritin isoforms, nitric oxide, nitrosylation, heme, aconitase, and vacuolar pH. Cross-homeostasis between elements is also considered, with a specific emphasis on the relationship between iron homeostasis and phosphorus and copper deficiencies. As the environment is a crucial parameter for modulating plant responses, we also highlight how diurnal fluctuations govern iron metabolism. Evolutionary aspects of iron homeostasis have so far attracted little attention. Looking into the past can inform us on how long-term oxygen and iron-availability fluctuations have influenced the evolution of iron uptake mechanisms. Finally, we evaluate to what extent this homeostastic road map can be used for the development of novel biofortification strategies in order to alleviate iron deficiency in human.
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35
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Li M, Yun S, Yang X, Zhao G. Stability and iron oxidation properties of a novel homopolymeric plant ferritin from adzuki bean seeds: a comparative analysis with recombinant soybean seed H-1 chain ferritin. BIOCHIMICA ET BIOPHYSICA ACTA 2013; 1830:2946-53. [PMID: 23313843 DOI: 10.1016/j.bbagen.2013.01.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/29/2012] [Revised: 01/03/2013] [Accepted: 01/04/2013] [Indexed: 10/27/2022]
Abstract
BACKGROUND All reported plant ferritins are heteropolymers comprising two different H-type subunits. Whether or not homopolymeric plant ferritin occurs in nature is an open question. METHODS A homopolymeric phytoferritin from adzuki bean seeds (ASF) was obtained by various protein purification techniques for the first time, which shares the highest identity (89.6%) with soybean seed H-1 ferritin (rH-1). Therefore, we compared iron oxidation activity and protein stability of ASF with those of rH-1 by stopped-flow combined with light scattering or UV/Vis spectrophotography, SDS- and native- PAGE analyses. Additionally, a new rH-1 variant (S68E) was prepared by site-directed mutagenesis approach to elucidate their difference in protein stability. RESULTS At high iron loading of protein, the extension peptide (EP) of plant ferritin was involved in iron oxidation, and the EP of ASF exhibited a much stronger iron oxidative activity than that of rH-1. Besides, ASF is more stable than rH-1 during storage, which is ascribed to one amino acid residue, Ser68. CONCLUSIONS ASF exhibits a different mechanism in iron oxidation from rH-1 at high iron loading of protein, and a higher stability than rH-1. These differences are mainly stemmed from their different EP sequences. GENERAL SIGNIFICANCE This work demonstrates that plant cells have evolved the EP of phytoferritin to control iron chemistry and protein stability by exerting a fine tuning of its amino acid sequence.
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Affiliation(s)
- Meiliang Li
- CAU & ACC Joint-Laboratory of Space Food, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China
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36
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Borg S, Brinch-Pedersen H, Tauris B, Madsen LH, Darbani B, Noeparvar S, Holm PB. Wheat ferritins: Improving the iron content of the wheat grain. J Cereal Sci 2012. [DOI: 10.1016/j.jcs.2012.03.005] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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37
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Yun S, Yang S, Huang L, Qi X, Mu P, Zhao G. Isolation and characterization of a new phytoferritin from broad bean (Vicia faba) seed with higher stability compared to pea seed ferritin. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.04.008] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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38
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Liao X, Lv C, Zhang X, Masuda T, Li M, Zhao G. A novel strategy of natural plant ferritin to protect DNA from oxidative damage during iron oxidation. Free Radic Biol Med 2012; 53:375-82. [PMID: 22580341 DOI: 10.1016/j.freeradbiomed.2012.05.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/09/2012] [Revised: 04/01/2012] [Accepted: 05/01/2012] [Indexed: 11/16/2022]
Abstract
Plant ferritin is a naturally occurring heteropolymer in plastids, where Fe(2+) is oxidatively deposited into the protein. However, the effect of this process on the coexistence of DNA and plant ferritin in the plastids is unknown. To investigate this effect, we built a system in which various plant ferritins and DNA coexist, followed by treatment with ferrous ions under aerobic conditions. Interestingly, naturally occurring soybean seed ferritin (SSF), a heteropolymer with an H-1/H-2 ratio of 1 to 1 in the apo form, completely protected DNA from oxidative damage during iron oxidative deposition into protein, and a similar result was obtained with its recombinant form, but not with its homopolymeric counterparts, apo rH-1 and apo rH-2. We demonstrate that the difference in DNA protection between heteropolymeric and homopolymeric plant ferritins stems from their different strategies to control iron chemistry during the above oxidative process. For example, the detoxification reaction occurs only in the presence of apo heteropolymeric SSF (hSSF), thereby preventing the production of hydroxyl radicals. In contrast, hydroxyl radicals are apparently generated via the Fenton reaction when apo rH-1 or rH-2 is used instead of apo hSSF. Thus, a combination of H-1 and H-2 subunits in hSSF seems to impart a unique DNA-protective function to the protein, which was previously unrecognized. This new finding advances our understanding of the structure and function of ferritin and of the widespread occurrence of heteropolymeric plant ferritin in nature.
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Affiliation(s)
- Xiayun Liao
- CAU & ACC Joint Laboratory of Space Food, College of Food Science and Nutritional Engineering, China Agricultural University, and Key Laboratory of Functional Dairy, Ministry of Education, Beijing 100083, China
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Masuda T, Morimoto SI, Mikami B, Toyohara H. The extension peptide of plant ferritin from sea lettuce contributes to shell stability and surface hydrophobicity. Protein Sci 2012; 21:786-96. [PMID: 22419613 DOI: 10.1002/pro.2061] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2012] [Accepted: 03/09/2012] [Indexed: 01/22/2023]
Abstract
Plant ferritins have some unique structural and functional features. Most of these features can be related to the plant-specific "extension peptide" (EP), which exists in the N-terminus of the mature region of a plant ferritin. Recent crystallographic analysis of a plant ferritin revealed the structure of the EP, however, two points remain unclear: (i) whether the structures of well-conserved EP of plant ferritins are common in all plants, and (ii) whether the EP truly contributes to the shell stability of the plant ferritin oligomer. To clarify these matters, we have cloned a green-plant-type ferritin cDNA from a green alga, Ulva pertusa, and investigated its crystal structure. Ulva pertusa ferritin (UpFER) has a plant-ferritin-specific extension peptide composed of 28 amino acid residues. In the crystal structure of UpFER, the EP lay on and interacted with the neighboring threefold symmetry-related subunit. The amino acid residues involved in the interaction were very highly conserved among plant ferritins. The EPs masked the hydrophobic pockets on the ferritin shell surface by lying on them, and this made the ferritin oligomer more hydrophilic. Furthermore, differential scanning calorimetric analysis of the native and its EP-deletion mutant suggested that the EP contributed to the thermal stability of the plant ferritin shell. Thus, the shell stability and surface hydrophobicity of plant ferritin were controlled by the presence or absence of the plant-ferritin-specific EP. This regulation can account for those processes such as shell stability, degradation, and association of plant ferritin, which are significantly related to iron utilization in plants.
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Affiliation(s)
- Taro Masuda
- Laboratory of Food Quality Design and Development, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University, Uji, Kyoto, Japan.
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40
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Galatro A, Robello E, Puntarulo S. Soybean ferritin: isolation, characterization, and free radical generation. JOURNAL OF INTEGRATIVE PLANT BIOLOGY 2012; 54:45-54. [PMID: 22112169 DOI: 10.1111/j.1744-7909.2011.01091.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The main aim of this work was to assess the multi-task role of ferritin (Ft) in the oxidative metabolism of soybean (Glycine max). Soybean seeds incubated for 24 h yielded 41 ± 5 μg Ft/g fresh weight. The rate of in vitro incorporation of iron (Fe) into Ft was tested by supplementing the reaction medium with physiological Fe chelators. The control rate, observed in the presence of 100 μM Fe, was not significantly different from the values observed in the presence of 100 μM Fe-his. However, it was significantly higher in the presence of 100 μM Fe-citrate (approximately 4.5-fold) or of 100 μM Fe-ATP (approximately 14-fold). Moreover, a substantial decrease in the Trp-dependent fluorescence of the Ft protein was determined during Fe uptake from Fe-citrate, as compared with the control. On the other hand, Ft addition to homogenates from soybean embryonic axes reduced endogenously generated ascorbyl radical, according to its capacity for Fe uptake. The data presented here suggest that Ft could be involved in the generation of free radicals, such as hydroxyl radical, by Fe-catalyzed reactions. Moreover, the scavenging of these radicals by Ft itself could then lead to protein damage. However, Ft could also prevent cellular damage by the uptake of catalytically active Fe.
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Affiliation(s)
- Andrea Galatro
- Physical Chemistry-PRALIB, School of Pharmacy and Biochemistry, University of Buenos Aires, Buenos Aires C1113AAD, Argentina
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Yang H, Zhang T, Masuda T, Lv C, Sun L, Qu G, Zhao G. Chitinase III in pomegranate seeds (Punica granatum Linn.): a high-capacity calcium-binding protein in amyloplasts. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2011; 68:765-76. [PMID: 21790816 DOI: 10.1111/j.1365-313x.2011.04727.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
Chitinases are a class of ubiquitous proteins that are widely distributed in plants. Defense is the major natural role for chitinases, primarily against fungal pathogens. Little is known regarding their non-defensive roles in seeds. In this study, a new class III chitinase from pomegranate seeds (pomegranate seed chitinase, PSC) was isolated and purified to homogeneity. The native state of PSC is a monomer with a molecular weight of approximately 30 kDa. This chitinase naturally binds calcium ions with high capacity and low affinity, suggesting that PSC is a calcium storage protein. Consistent with this idea, its amino acid sequence (inferred from cDNA) is rich in acidic amino acid residues, especially Asp, similar to reported calcium storage proteins. The presence of calcium considerably improves the stability of the protein but has little effect on its enzymatic activity. Transmission electron microscopy analyses indicate that, similar to phytoferritin, this enzyme is widely distributed in the stroma of amyloplasts of the embryonic cells, suggesting that amyloplasts in seeds could serve as an alternative plastid for calcium storage. Indeed, the transmission electron microscopy results showed that, within the embryonic cells, calcium ions are mainly distributed in the stroma of the amyloplasts, consistent with a role for PSC in calcium storage. Thus, the plant appears to have evolved a new plastid for calcium storage in seeds. During seed germination, the content of this enzyme decreases with time, suggesting that it is involved in the germination process.
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Affiliation(s)
- Haixia Yang
- CAU & ACC Joint Laboratory of Space Food, College of Food Science & Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education, Beijing 100083, China
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Yasmin S, Andrews SC, Moore GR, Le Brun NE. A new role for heme, facilitating release of iron from the bacterioferritin iron biomineral. J Biol Chem 2010; 286:3473-83. [PMID: 21106523 DOI: 10.1074/jbc.m110.175034] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
Bacterioferritin (BFR) from Escherichia coli is a member of the ferritin family of iron storage proteins and has the capacity to store very large amounts of iron as an Fe(3+) mineral inside its central cavity. The ability of organisms to tap into their cellular stores in times of iron deprivation requires that iron must be released from ferritin mineral stores. Currently, relatively little is known about the mechanisms by which this occurs, particularly in prokaryotic ferritins. Here we show that the bis-Met-coordinated heme groups of E. coli BFR, which are not found in other members of the ferritin family, play an important role in iron release from the BFR iron biomineral: kinetic iron release experiments revealed that the transfer of electrons into the internal cavity is the rate-limiting step of the release reaction and that the rate and extent of iron release were significantly increased in the presence of heme. Despite previous reports that a high affinity Fe(2+) chelator is required for iron release, we show that a large proportion of BFR core iron is released in the absence of such a chelator and further that chelators are not passive participants in iron release reactions. Finally, we show that the catalytic ferroxidase center, which is central to the mechanism of mineralization, is not involved in iron release; thus, core mineralization and release processes utilize distinct pathways.
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Affiliation(s)
- Samina Yasmin
- Centre for Molecular and Structural Biochemistry, School of Chemistry, University of East Anglia, Norwich NR4 7TJ, United Kingdom
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Deng J, Liao X, Yang H, Zhang X, Hua Z, Masuda T, Goto F, Yoshihara T, Zhao G. Role of H-1 and H-2 subunits of soybean seed ferritin in oxidative deposition of iron in protein. J Biol Chem 2010; 285:32075-86. [PMID: 20702403 PMCID: PMC2952209 DOI: 10.1074/jbc.m110.130435] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2010] [Revised: 08/11/2010] [Indexed: 11/06/2022] Open
Abstract
Naturally occurring phytoferritin is a heteropolymer consisting of two different H-type subunits, H-1 and H-2. Prior to this study, however, the function of the two subunits in oxidative deposition of iron in ferritin was unknown. The data show that, upon aerobic addition of 48-200 Fe(2+)/shell to apoferritin, iron oxidation occurs only at the diiron ferroxidase center of recombinant H1 (rH-1). In addition to the diiron ferroxidase mechanism, such oxidation is catalyzed by the extension peptide (a specific domain found in phytoferritin) of rH-2, because the H-1 subunit is able to remove Fe(3+) from the center to the inner cavity better than the H-2 subunit. These findings support the idea that the H-1 and H-2 subunits play different roles in iron mineralization in protein. Interestingly, at medium iron loading (200 irons/shell), wild-type (WT) soybean seed ferritin (SSF) exhibits a stronger activity in catalyzing iron oxidation (1.10 ± 0.13 μm iron/subunit/s) than rH-1 (0.59 ± 0.07 μm iron/subunit/s) and rH-2 (0.48 ± 0.04 μm iron/subunit/s), demonstrating that a synergistic interaction exists between the H-1 and H-2 subunits in SSF during iron mineralization. Such synergistic interaction becomes considerably stronger at high iron loading (400 irons/shell) as indicated by the observation that the iron oxidation activity of WT SSF is ∼10 times larger than those of rH-1 and rH-2. This helps elucidate the widespread occurrence of heteropolymeric ferritins in plants.
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Affiliation(s)
- Jianjun Deng
- From the CAU and ACC Joint Laboratory of Space Food, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xiayun Liao
- From the CAU and ACC Joint Laboratory of Space Food, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Haixia Yang
- From the CAU and ACC Joint Laboratory of Space Food, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xiangyu Zhang
- the State Key Laboratory of Pharmaceutical Biotechnology and Department of Biochemistry, College of Life Sciences, Nanjing University, Nanjing 210093, China, and
| | - Zichun Hua
- the State Key Laboratory of Pharmaceutical Biotechnology and Department of Biochemistry, College of Life Sciences, Nanjing University, Nanjing 210093, China, and
| | - Taro Masuda
- the Laboratory of Food Quality Design and Development, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University, Gokasho, Uji, Kyoto 611-0011, Japan
| | - Fumiyuki Goto
- the Biotechnology Sector, Environmental Science Research Laboratory, Central Research Institute of Electric Power Industry, 1646 Abiko, Abiko, Chiba 270-1194, Japan
| | - Toshihiro Yoshihara
- the Biotechnology Sector, Environmental Science Research Laboratory, Central Research Institute of Electric Power Industry, 1646 Abiko, Abiko, Chiba 270-1194, Japan
| | - Guanghua Zhao
- From the CAU and ACC Joint Laboratory of Space Food, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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