Sun Bolun, Tan Beibei, Sun Nan, Huang Ping, Hong Jingxia, Li Chao, Yang Wenge
College of Food and Pharmaceutical Sciences, Ningbo University, 315211, China.
Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
Food Funct. 2021 Nov 15;12(22):11491-11502. doi: 10.1039/d1fo01650d.
Iron deficiency anaemia (IDA) has been receiving worldwide attention. Developing safe and effective iron supplements is of great significance for IDA treatment. (), a traditional aquaculture bivalve species in China, is considered to be an excellent source of micronutrients, but the distribution and bioavailability of these minerals have yet to be investigated. The present research was conducted to determine the contents and enzymatic digestibility of minerals in , using beef and wheat flour as reference foods. Meanwhile, two iron-binding proteins, hemoglobin and ferritin, were extracted from , and their structures, iron accessibility and bioavailability were investigated. Moreover, the effects of ascorbic acid (AA) and citric acid (CA), two commonly applied dietary factors, on these parameters were evaluated. Our results indicated that the mineral levels varied significantly among different food matrices, with showing the highest contents of the tested elements. Comparison of iron absorption of meat wheat flour and hemoglobin ferritin confirmed that heme iron exhibited higher bioavailability than non-heme iron. The addition of the two organic acids notably enhanced the cellular iron uptake of -derived proteins. This could be because AA/CA weakened hydrogen bonds within proteins and caused disordered secondary structures, thereby improving their enzymatic digestibility and releasing more soluble iron to be available for absorption. The results of this study provided a basis for the development of -derived protein-based iron supplements, promoting the diverse utilization of marine aquatic resources.
缺铁性贫血（IDA）一直受到全球关注。开发安全有效的铁补充剂对IDA治疗具有重要意义。（）是中国一种传统的水产养殖双壳类物种，被认为是微量营养素的优质来源，但这些矿物质的分布和生物利用度尚未得到研究。本研究以牛肉和小麦粉作为参考食物，旨在测定（）中矿物质的含量及其酶消化率。同时，从（）中提取了两种铁结合蛋白，即血红蛋白和铁蛋白，并对其结构、铁的可及性和生物利用度进行了研究。此外，还评估了两种常用膳食因子抗坏血酸（AA）和柠檬酸（CA）对这些参数的影响。我们的结果表明，不同食物基质中的矿物质水平差异显著，（）中所测元素的含量最高。肉类、小麦粉、血红蛋白和铁蛋白的铁吸收比较证实，血红素铁的生物利用度高于非血红素铁。添加这两种有机酸显著提高了（）衍生蛋白的细胞铁摄取。这可能是因为AA/CA削弱了蛋白质内部的氢键并导致二级结构紊乱，从而提高了它们的酶消化率，并释放出更多可吸收的可溶性铁。本研究结果为开发基于（）衍生蛋白的铁补充剂提供了依据，促进了海洋水产资源的多样化利用。
