铁蛋白(动物和植物)的双重功能:其Holo形式用于补铁和载脂蛋白形式用于输送系统。

IF 10.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Annual review of food science and technology Pub Date : 2023-03-27 DOI:10.1146/annurev-food-060721-024902
Xiaoxi Chang, Chenyan Lv, Guanghua Zhao
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引用次数: 5

摘要

铁蛋白是一类具有解毒功能的铁储存蛋白。这些蛋白质的重要性反映在它们在动植物界的广泛分布上。铁蛋白有两种形式:holo和apo。Holo铁蛋白可以作为一种有效和安全的补铁因子,而载铁蛋白则可以作为一种有前途的营养物质和生物活性化合物的纳米载体。目前,动物和植物来源的铁蛋白的双重功能在食品、营养、医药、材料等多个领域得到了广泛的研究。本文综述了动植物铁蛋白的结构、空心铁蛋白的补铁功能以及载脂蛋白铁蛋白的转运功能。强调了铁补充和营养素包封和输送的最新进展。最后,讨论了铁蛋白多功能应用的现状和未来发展。
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A Dual Function of Ferritin (Animal and Plant): Its Holo Form for Iron Supplementation and Apo Form for Delivery Systems.

Ferritins represent a class of iron storage proteins with detoxification functions. The importance of these proteins is reflected by their wide distribution throughout the animal and plant kingdoms. Ferritin has two forms: holo and apo. Holo ferritin can act as an efficient and safe factor for iron supplementation, whereas apo ferritin is able to serve as a promising delivery nanovehicle for nutrients and bioactive compounds. So far, the dual functions of ferritins from animal and plant sources have been extensively studied in several fields, such as food, nutrition, medicine, and materials. This review outlines the structure of animal and plant ferritin, the iron supplementation function of holo ferritin, and the delivery function of apo ferritin. Recent advances in iron supplementation and nutrient encapsulation and delivery are highlighted. Finally, the current challenges and future developments for multifunctional applications of ferritins are discussed.

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来源期刊
CiteScore
22.40
自引率
0.80%
发文量
20
审稿时长
>12 weeks
期刊介绍: Since 2010, the Annual Review of Food Science and Technology has been a key source for current developments in the multidisciplinary field. The covered topics span food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; and applications of biotechnology and nanomaterials in food systems.
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