Reduction and release of ferritin iron by plant phenolics.
Abstract: The reductive release of ferritin iron by several naturally occurring o-diphenols was studied. The initial rate of iron release was quantified by spectrophotometric measurement of the Fe(ferrozine)3(2+) complex, which absorbs maximally at 562 nm. The initial rate of iron release was dependent upon o-diphenol concentration, but not on the concentration of the chromophoric chelating agent, ferrozine, Stoichiometric measurements resulted in a ratio of 2Fe(II) released per molecule of o-diphenol. The series of o-diphenols studied included, caffeic acid, chlorogenic acid, dihydrocaffeic acid, 3,4-dihydroxybenzoic acid, and several analogs. These reductants represent an oxidation reduction potential range of 0.38 volts. A direct correlation between reducing power of the o-diphenols and rate of ferritin iron release was observed. Superoxide dismutase, catalase, mannitol, or general radical traps had no effect on the rate of iron removal; however, EDTA and oxalate inhibited iron release. A mechanism for ferritin iron reduction and release by o-diphenols consistent with the experimental observations is discussed.
Publication Date: 1988-03-01 PubMed ID: 3131480DOI: 10.1016/0162-0134(88)80025-4Google Scholar: Lookup
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- Journal Article
- Research Support
- Non-U.S. Gov't
Summary
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The abstract discusses a study on how plant phenolics, specifically o-diphenols, help in the reduction and release of iron from a protein known as ferritin. The degree of iron release appears to be dependent on the concentration of these phenolics, with a direct correlation observed between their reducing power and the iron release rate.
Research Aim and Methodology
- The main aim of the research is to investigate how plant phenolics, particularly o-diphenols, aid in the reduction and liberation of iron from ferritin, a protein that stores iron in a soluble, non-toxic form.
- The study measured the initial rate of iron release using spectrophotometry to analyze the Fe(ferrozine)3(2+) complex, an iron-chelating complex that absorbs light maximally at a wavelength of 562 nm.
- The initial rate of iron release was found to be dependent on the concentration of o-diphenols, but not on the concentration of ferrozine.
- A variety of o-diphenols, including caffeic acid, chlorogenic acid, dihydrocaffeic acid, 3,4-dihydroxybenzoic acid, and their analogs, were examined in the study.
- These redox reagents represented a range of oxidation reduction potentials of 0.38 volts.
Key Findings
- The outcomes demonstrated a direct correlation between the reducing power of the o-diphenols and the rate of iron release from ferritin.
- Ferritin iron reduction occurred at a stoichiometric ratio of 2Fe(II) per molecule of o-diphenol.
- The use of superoxide dismutase, catalase, mannitol, or general radical traps had no effect on the rate of iron removal.
- EDTA (a chelating agent) and oxalate, however, inhibited the release of iron, indicating their potential role in modulating iron release from ferritin.
Conclusion and Further Discussion
- The study’s findings suggest a mechanism for ferritin iron reduction and release by o-diphenols.
- The authors discuss a proposed mechanism for this process, which is consistent with their observations.
- This research contributes to a better understanding of how plant phenolics can influence iron bioavailability, which has implications in various biological processes and health conditions associated with iron metabolism.
Cite This Article
APA
Boyer RF, Clark HM, LaRoche AP.
(1988).
Reduction and release of ferritin iron by plant phenolics.
J Inorg Biochem, 32(3), 171-181.
https://doi.org/10.1016/0162-0134(88)80025-4 Publication
Researcher Affiliations
- Department of Chemistry, Hope College, Holland, Michigan 49423.
MeSH Terms
- Animals
- Caffeic Acids / pharmacology
- Chlorogenic Acid / pharmacology
- Edetic Acid / pharmacology
- Ferritins / metabolism
- Horses
- Iron / metabolism
- Oxalates / pharmacology
- Oxidation-Reduction
- Phenols / pharmacology
- Plant Extracts / pharmacology
Citations
This article has been cited 15 times.- Fencioglu H, Oz E, Turhan S, Proestos C, Oz F. The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak.. Foods 2022 Oct 18;11(20).
- Abdelaziz AM, Salem SS, Khalil AMA, El-Wakil DA, Fouda HM, Hashem AH. Potential of biosynthesized zinc oxide nanoparticles to control Fusarium wilt disease in eggplant (Solanum melongena) and promote plant growth.. Biometals 2022 Jun;35(3):601-616.
- Hashem AH, Abdelaziz AM, Askar AA, Fouda HM, Khalil AMA, Abd-Elsalam KA, Khaleil MM. Bacillus megaterium-Mediated Synthesis of Selenium Nanoparticles and Their Antifungal Activity against Rhizoctonia solani in Faba Bean Plants.. J Fungi (Basel) 2021 Mar 9;7(3).
- Müller F, Rapp J, Hacker AL, Feith A, Takors R, Blombach B. CO(2)/HCO(3)(-) Accelerates Iron Reduction through Phenolic Compounds.. mBio 2020 Mar 10;11(2).
- Chan DCK, Guo I, Burrows LL. Forging New Antibiotic Combinations under Iron-Limiting Conditions.. Antimicrob Agents Chemother 2020 Feb 21;64(3).
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- Shimoi K, Shen B, Toyokuni S, Mochizuki R, Furugori M, Kinae N. Protection by alpha G-rutin, a water-soluble antioxidant flavonoid, against renal damage in mice treated with ferric nitrilotriacetate.. Jpn J Cancer Res 1997 May;88(5):453-60.
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