The iron content and ferritin contribution in fresh, dried, and toasted nori, Pyropia yezoensis
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| Titel: | The iron content and ferritin contribution in fresh, dried, and toasted nori, Pyropia yezoensis |
|---|---|
| Autoren: | Masuda, Taro, Yamamoto, Ami, Toyohara, Haruhiko |
| Weitere Verfasser: | 増田, 太郎 |
| Quelle: | Bioscience, Biotechnology, and Biochemistry. 79:74-81 |
| Verlagsinformationen: | Informa UK Limited, 2015. |
| Publikationsjahr: | 2015 |
| Schlagwörter: | macroalgae, Models, Molecular, 0301 basic medicine, nori, Algal Proteins/chemistry, Iron, Molecular Sequence Data, Sequence Homology, Gene Expression, Recombinant Proteins/chemistry, Porphyra/chemistry, Algal Proteins/genetics, 03 medical and health sciences, iron, Models, Iron/analysis, Escherichia coli, Recombinant Proteins/genetics, Humans, Amino Acid Sequence, Cooking, red algae, Recombinant Proteins/metabolism, Seaweed/chemistry, Porphyra, 2. Zero hunger, 0303 health sciences, Sequence Homology, Amino Acid, ferritin, Algal Proteins, Molecular, Seaweed, Ferritins/metabolism, Recombinant Proteins, Escherichia coli/genetics, Amino Acid, Ferritins/genetics, Iron/chemistry, Food, Escherichia coli/metabolism, Ferritins, Ferritins/chemistry, Iron/metabolism, Sequence Alignment, Algal Proteins/metabolism, Food Analysis, Protein Binding |
| Beschreibung: | Iron is one of the essential trace elements for humans. In this study, the iron contents in fresh, dried, and toasted nori (Pyropia yezoensis) were analyzed. The mean iron content of fresh, dried, and toasted nori were 19.0, 22.6, and 26.2 mg/100 g (dry weight), respectively. These values were superior to other food of plant origin. Furthermore, most of the iron in nori was maintained during processing, such as washing, drying, and toasting. Then, the form of iron in fresh, dried, and toasted nori was analyzed. As a result, an iron storage protein ferritin contributed to iron storage in raw and dried nori, although the precise rate of its contribution is yet to be determined, while ferritin protein cage was degraded in the toasted nori. It is the first report that verified the ferritin contribution to iron storage in such edible macroalgae with commercial importance. |
| Publikationsart: | Article |
| Dateibeschreibung: | application/pdf |
| Sprache: | English |
| ISSN: | 1347-6947 0916-8451 |
| DOI: | 10.1080/09168451.2014.968087 |
| Zugangs-URL: | https://www.tandfonline.com/doi/pdf/10.1080/09168451.2014.968087?needAccess=true https://pubmed.ncbi.nlm.nih.gov/25315337 https://core.ac.uk/display/39323398 http://repository.kulib.kyoto-u.ac.jp/dspace/bitstream/2433/200203/1/09168451.2014.968087.pdf http://ci.nii.ac.jp/naid/120005657918 https://www.tandfonline.com/doi/full/10.1080/09168451.2014.968087 https://repository.kulib.kyoto-u.ac.jp/dspace/handle/2433/200203 |
| Rights: | OUP Standard Publication Reuse |
| Dokumentencode: | edsair.doi.dedup.....92c5cc24b5f00a26ec921f599000f99a |
| Datenbank: | OpenAIRE |
Nájsť tento článok vo Web of Science | Abstract: | Iron is one of the essential trace elements for humans. In this study, the iron contents in fresh, dried, and toasted nori (Pyropia yezoensis) were analyzed. The mean iron content of fresh, dried, and toasted nori were 19.0, 22.6, and 26.2 mg/100 g (dry weight), respectively. These values were superior to other food of plant origin. Furthermore, most of the iron in nori was maintained during processing, such as washing, drying, and toasting. Then, the form of iron in fresh, dried, and toasted nori was analyzed. As a result, an iron storage protein ferritin contributed to iron storage in raw and dried nori, although the precise rate of its contribution is yet to be determined, while ferritin protein cage was degraded in the toasted nori. It is the first report that verified the ferritin contribution to iron storage in such edible macroalgae with commercial importance. |
|---|---|
| ISSN: | 13476947 09168451 |
| DOI: | 10.1080/09168451.2014.968087 |