College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, 315211, China.
College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, 315211, China.
Int J Biol Macromol. 2021 Mar 15;173:524-531. doi: 10.1016/j.ijbiomac.2021.01.138. Epub 2021 Jan 22.
Developing safe and efficient iron supplements is significant for the alleviation of iron-deficient anemia (IDA). Myoglobin (Mb) is a heme-protein rich in bioavailable iron. Pneumatophorus japonicus (P. japonicus), one important economic fish in China, contain a high Mb level in its dark meat normally discarded during processing. The present study aimed to determine the structure, physicochemical properties, and iron bioavailability of Mb extracted from P. japonicus. Meanwhile, the effects of glycosylation, a commonly applied chemical modification of proteins, on these parameters were evaluated. Using Box-Behnken design, the optimal conditions for Mb-chitosan glycosylation were obtained: 45.07 °C, pH 6.10 and Mb/chitosan mass ratio of 6.29. The structure and functional properties of the glycosylated Mb (Mb-gly) were investigated. Compared with the original Mb, Mb-gly obtained a more ordered secondary structure. The surface hydrophobicity of Mb-gly was found to be decreased together with the observations of elevated water solubility. Moreover, glycosylation enhanced the Mb antioxidant capacity, and improved its stability in enzymatic digestion system. Regarding to the iron bioavailability, the cellular uptake of Mb‑iron was significantly higher than FeSO, and further elevated by glycosylation. These results provided a basis for the development of Mb-based iron supplements, promoting the utilization of fish-processing industries wastes.
开发安全有效的铁补充剂对于缓解缺铁性贫血（IDA）具有重要意义。肌红蛋白（Mb）是一种富含生物可利用铁的血红素蛋白。日本七鳃鳗（P. japonicus）是中国重要的经济鱼类，其黑色肌肉中通常含有高水平的 Mb，这些肌肉在加工过程中通常会被丢弃。本研究旨在确定从日本七鳃鳗中提取的 Mb 的结构、物理化学性质和铁生物利用度。同时，评估了糖基化（一种常用于蛋白质的化学修饰方法）对这些参数的影响。使用 Box-Behnken 设计，获得了 Mb-壳聚糖糖基化的最佳条件：45.07°C，pH 6.10 和 Mb/壳聚糖质量比为 6.29。研究了糖基化 Mb（Mb-gly）的结构和功能特性。与原始 Mb 相比，Mb-gly 获得了更有序的二级结构。发现 Mb-gly 的表面疏水性降低，同时观察到其水溶性提高。此外，糖基化增强了 Mb 的抗氧化能力，并提高了其在酶解系统中的稳定性。关于铁的生物利用度，Mb-铁的细胞摄取明显高于 FeSO4，并且通过糖基化进一步提高。这些结果为基于 Mb 的铁补充剂的开发提供了依据，促进了鱼类加工业废物的利用。
