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Structure, Function, and Nutrition of Ferritin from Foodstuffs

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Mineral Containing Proteins

Abstract

Iron deficiency anemia (IDA) is the most common and widespread nutritional disorder in the world, so it is crucial to explore a safe and efficient functional factor for iron supplement. Fortunately, ferritin as a class of naturally occurring iron storage proteins can accommodate 4500 iron atoms within its inner cavity. Thus, it seems to be a suitable candidate as novel, utilizable forms of iron supplementary for populations with a low iron status. Additionally, ferritin also can be used as a vehicle for bioactive compounds delivery after the remove of the iron. This chapter focuses on recent progress in structure, function, and nutrition of ferritin.

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Acknowledgment

This work was supported by the National Natural Science Foundation of China (Nos. 31471693 and 31671805) and China High-Tech (863) Project (2013AA102208-4).

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Authors and Affiliations

  1. Laboratory of Food Quality Design and Development, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University, Gokasho, Uji, Kyoto, 611-0011, Japan

    Taro Masuda

  2. Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Functional Dairy, Ministry of Education, Beijing, 100083, China

    Hai Chen

  3. Food Science and Nutritional Engineering, China Agricultural University, Beijing, China

    Guanghua Zhao

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  1. Taro Masuda
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  2. Hai Chen
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  3. Guanghua Zhao
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Correspondence to Taro Masuda or Guanghua Zhao .

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  1. Food Science and Nutritional Engineering, China Agricultural University, Beijing, China

    Guanghua Zhao

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Masuda, T., Chen, H., Zhao, G. (2017). Structure, Function, and Nutrition of Ferritin from Foodstuffs. In: Zhao, G. (eds) Mineral Containing Proteins . Springer, Singapore. https://doi.org/10.1007/978-981-10-3596-8_1

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