Advances in structure and function of non-heme proteins in food stuffs: A promising dietary iron source for human health

Abstract

Non-heme proteins, particularly transferrins, ferritins, and iron-sulfur proteins, play essential roles in iron metabolism and have promising applications in dietary supplementation, functional foods, and medical applications. These proteins regulate iron through diverse mechanisms such as chelation, mineralization, and redox cycling, enabling controlled transport, release, and storage. Compared to conventional ferrous salts, non-heme proteins offer a safer and more effective approach to iron supplementation. However, the absorption and bioavailability of non-heme iron remain influenced by external factors, including pH variations, redox conditions, and dietary inhibitors such as phytates and polyphenols. This review explores recent advancements in their structural properties, functional roles, and emerging applications, with a focus on strategies to enhance dietary iron absorption and stability during food processing. Additionally, current challenges in their food and pharmaceutical applications are discussed, along with bioengineering strategies to improve their functionality.