Moessbauer study of iron in soybean seeds

Ambe, S.; Ambe, F.; Nozaki, Tadashi

doi:10.1021/jf00075a002

Cited by 46 publications

(30 citation statements)

References 7 publications

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“…10). In agreement with this observation, the majority of iron in soybean seed is stored within ferritin (Ambe et al, 1987;Theil, 2004), and two-thirds of it moves from bean cotyledons to the seedling axis during the first week of germination (Biddulph, 1951). Fast iron release from ferritin might be beneficial to the above-mentioned processes.…”

Section: Aggregatessupporting

confidence: 62%

“…Therefore, PSF molecules most likely exist in the dissociated state due to EP degradation during germination and growth of seedlings, even though the pH of amyloplast is approximately 6.0. Dissociated PSF molecules become more soluble (Laulhere and Briat, 1993), which possibly facilitates the release of iron complements from the protein due to a faster reaction between a reducing agent such as ascorbic acid and holoferritin in order to meet the demand of various key physiological processes, such as electron transfer and DNA synthesis in the seedling stage (Ambe et al, 1987;Marentesa and Grusaka, 1998;Briat et al, 1999;Theil, 2004). Based on the crystal structure of phytoferritin (Masuda et al, 2010), the EP stabilizes protein structure by interaction with the Ca-helix.…”

Section: Aggregatesmentioning

confidence: 99%

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Protein Association and Dissociation Regulated by Extension Peptide: A Mode for Iron Control by Phytoferritin in Seeds

Yang

et al. 2010

Plant Physiology

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Most of the iron in legume seeds is stored in ferritin located in the amyloplast, which is used during seed germination. However, there is a lack of information on the regulation of iron by phytoferritin. In this study, soluble and insoluble forms of pea (Pisum sativum) seed ferritin (PSF) isolated from dried seeds were found to be identical 24-mer ferritins comprising H-1 and H-2 subunits. The insoluble form is favored at low pH, whereas the two forms reversibly interconvert in the pH range of 6.0 to 7.8, with an apparent pK a of 6.7. This phenomenon was not observed in animal ferritins, indicating that PSF is unique. The pH of the amyloplast was found to be approximately 6.0, thus facilitating PSF association, which is consistent with the role of PSF in long-term iron storage. Similar to previous studies, the results of this work showed that protein degradation occurs in purified PSF during storage, thus proving that phytoferritin also undergoes degradation during seedling germination. In contrast, no degradation was observed in animal ferritins, suggesting that this degradation of phytoferritin may be due to the extension peptide (EP), a specific domain found only in phytoferritin. Indeed, removal of EP from PSF significantly increased protein stability and prevented degradation under identical conditions while promoting protein dissociation. Correlated with such dissociation was a considerable increase in the rate of ascorbate-induced iron release from PSF at pH 6.0. Thus, phytoferritin may have facilitated the evolution of EP to enable it to regulate iron for storage or complement in seeds.

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Section: Aggregatessupporting

confidence: 62%

Section: Aggregatesmentioning

confidence: 99%

Protein Association and Dissociation Regulated by Extension Peptide: A Mode for Iron Control by Phytoferritin in Seeds

Yang

et al. 2010

Plant Physiology

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“…Seeds of soybean and other legume plants are a rich source of native ferritin (Ambe, Ambe, & Nozuki, 1987;Hallberg, 2001). During plant germination under conditions of high stress, induced by an excessive concentration of Fe 2+ ions, an especially strong over-expression of ferritin is observed.…”

Section: Introductionmentioning

confidence: 99%

Study on iron availability from prepared soybean sprouts using an iron-deficient rat model

et al. 2012

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“…Several studies have shown that ferritin iron and soy iron, which is largely in ferritin (11)(12)(13), is well utilized (13)(14)(15), even when the phytate content is high (9). However, 2 studies of soy-in which the ferritin and phytate contents were highsuggest poor bioavailability (16,17).…”

Section: Introductionmentioning

confidence: 99%

Iron absorption from soybean ferritin in nonanemic women

Lönnerdal

Bryant

Liu

et al. 2006

The American Journal of Clinical Nutrition

102

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Background: Dietary ferritin, a protein cage around an iron mineral, is an underestimated source of bioavailable iron. Plant ferritin, the most common dietary ferritin, has not been studied. Iron from animal ferritin is absorbed as well as is iron from FeSO 4 in women. Objective: The objective was to examine iron absorption from purified soybean ferritin. Design: Healthy, nonanemic women (n ҃ 16) were fed a standardized meal (bagel, cream cheese, and apple juice) containing 1 Ci 59 Fe/meal as FeSO 4 or (extrinsically labeled) as iron-free soybean ferritin reconstituted with the high phosphate characteristic of plant ferritin (iron:phosphorus ҃ 4:1). Iron-free, apo-soybean ferritin was prepared (with the use of thioglycolic acid and extensive dialysis) from purified ferritin. In a randomized crossover design, the other labeled meal, which contained FeSO 4 or ferritin, was given after 4 wk. The subjects received 140 g Fe as ferritin (2.5 mg) or as FeSO 4 . After 28 d, whole-body 59 Fe and 59 Fe in red blood cells were measured before and after dosing. Results: There was no significant difference in whole-body iron absorption from soybean ferritin (29.9 Ȁ 19.8%) and that from FeSO 4 (34.3 Ȁ 23.6%) or in iron absorption calculated from red blood cell incorporation (33.0 Ȁ 20.1% for soybean ferritin and 35.3 Ȁ 23.4% for FeSO 4 ), which confirmed previous results with animal ferritin that was mineralized and labeled similarly. An inverse relation was observed between serum ferritin and iron absorption from both ferritin and FeSO 4 , which suggested that sensors regulating iron absorption respond similarly to iron provided as ferrous salts or as ferritin mineral. Conclusion: Iron from soybean ferritin is well absorbed and may provide a model for novel, utilizable, plant-based forms of iron for populations with a low iron status.Am J Clin Nutr 2006;83: 103-7.

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Moessbauer study of iron in soybean seeds

Cited by 46 publications

References 7 publications

Protein Association and Dissociation Regulated by Extension Peptide: A Mode for Iron Control by Phytoferritin in Seeds

Protein Association and Dissociation Regulated by Extension Peptide: A Mode for Iron Control by Phytoferritin in Seeds

Study on iron availability from prepared soybean sprouts using an iron-deficient rat model

Iron absorption from soybean ferritin in nonanemic women

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