The interaction of phenolic acids with Fe(III) in the presence of citrate as studied by isothermal titration calorimetry

文献类型： 外文期刊

第一作者： Yang, Senpei

作者： Yang, Senpei;Bai, Guangling;Chen, Lingli;Shen, Qun;Zhao, Guanghua;Diao, Xianmin

作者机构：

关键词： Phenolic acids;Isothermal titration calorimetry;Stoichiometry;Thermodynamics

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2014 年 157 卷

页码：

收录情况： SCI

摘要： Under physiological conditions, exogenous chelators such as polyphenols might interact with non-protein bound ferric complexes, such as Fe(III)-citrate. Additionally, Fe(III) and citrate are widely distributed in various fruits and vegetables which are also rich in phenolic acids. In this study, we focus on the interaction between phenolic acids (gallic acid, methyl gallate and protocatechuic acid) and Fe(III) in the presence of excessive citrate by isothermal titration calorimetry (ITC) for thermodynamic studies, and stopped-flow absorption spectrometry for fast kinetic studies. Results reveal that all of these three phenolic acids can bind to the Fe(III) with the same stoichiometry (3:1). Moreover, the binding constants of these three compounds with Fe(III) are greatly dependent on ligand structure, and are much higher than that of Fe(III)-citrate. Based on their stoichiometry and superhigh binding constants, it is most likely that these three phenolic acids can displace the citrate to bind with one iron(III) ion to form a stable octahedral geometric structure, albeit at different rates. These findings shed light on the interaction between phenolic acids and Fe(III) in the presence of citrate under either physiological conditions or in a food system. (C) 2014 Elsevier Ltd. All rights reserved.

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