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Effect of Glycosylation on the Physicochemical Properties, Structure and Iron Bioavailability of Ferritin Extracted from Tegillarca granosa

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Abstract

Iron deficiency anemia (IDA) is a major global health problem. Tegillarca granosa has been considered as an excellent source of iron given its high content of iron-binding protein, ferritin. The aim of the present study was to determine the physicochemical properties, protein structures, and iron uptake of ferritin extracted from T. granosa, and to evaluate the potential impacts of chitosan glycosylation on these characteristics. Based on Box-Behnken design and response surface methodology, the optimal conditions for glycosylation included a ferritin/chitosan mass ratio of 4:1, a pH of 5.5, a reaction time of 10 min, and a reaction temperature of 50 °C. Glycosylation caused decreased surface hydrophobicity and elevated water-holding capacity of ferritin due to the introduction of hydrophilic groups. Additionally, glycosylation improved antioxidant capacity of ferritin by 20.69%–189.66%, likely owing to the protons donated by saccharide moiety to terminate free radical chain reaction. The in vitro digestibility of ferritin was elevated by 22.56%–104.85% after glycosylation, which could be associated with less β-sheet content in secondary structure that made the glycosylated protein less resistant to enzymatic digestion. The results of the iron bioavailability in Caco-2 cells revealed that ferritin (78.85–231.77ng mg−1) exhibited better iron bioavailability than FeSO4 (51.48–114.37 ng mg−1) and the values were further elevated by glycosylation with chitosan (296.23–358.20 ng mg−1), which may be related to the physicochemical properties of ferritin via glycosylation modification. These results provide a basis for the development of T. granosa derived ferritin and its glycosylated products, and can promote the utilization of aquatic resources.

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Acknowledgement

This work was supported by the National Key R&D Program of China (No. 2018YFD0901105).

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Authors and Affiliations

  1. College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, 315211, China

    Bolun Sun, Beibei Tan, Changjie Yang, Panxue Zhang, Chao Li & Wenge Yang

  2. College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China

    Gaoshang Li

  3. Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, 315211, China

    Chao Li & Wenge Yang

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  1. Bolun Sun
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  2. Beibei Tan
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Correspondence to Chao Li or Wenge Yang.

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Sun, B., Tan, B., Li, G. et al. Effect of Glycosylation on the Physicochemical Properties, Structure and Iron Bioavailability of Ferritin Extracted from Tegillarca granosa. J. Ocean Univ. China 22, 1068–1078 (2023). https://doi.org/10.1007/s11802-023-5464-1

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