The Iron Binding Ability Maps the Fate of Food-Derived Transferrins: A Review-Reference-Cited by-同舟云学术

The Iron Binding Ability Maps the Fate of Food-Derived Transferrins: A Review

Published:2024-08-01 Issue:32 Volume:72 Page:17771-17781
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chen Xiao¹²³⁴^ORCID,Zhang Xing¹²⁴,Wu Yong¹³⁴^ORCID,Wang Zhongliang¹²³⁴,Yu Tian¹²³⁴^ORCID,Chen Pingduo¹²³⁴,Tong Ping¹³⁴^ORCID,Gao Jinyan¹²⁴,Chen Hongbing¹³⁴^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China

2. College of Food Science and Technology, Nanchang University, Nanchang 330031, China

3. Sino German Joint Research Institute, Nanchang University, Nanchang 330047, China

4. Jiangxi Province Key Laboratory of Food Allergy, Nanchang University, Nanchang 330047, China

Funder

Jiangxi Provincial Science and Technology Special Fund Project

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c04827

Reference73 articles.

1. Ovotransferrin Inhibits TNF-α Induced Inflammatory Response in Gastric Epithelial Cells via MAPK and NF-κB Pathway

2. Comparative Effects between Oral Lactoferrin and Ferrous Sulfate Supplementation on Iron-Deficiency Anemia: A Comprehensive Review and Meta-Analysis of Clinical Trials

3. The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review

4. Lactoferrin and Iron: structural and dynamic aspects of binding and release

5. Structure-Based Mutagenesis Reveals Critical Residues in the Transferrin Receptor Participating in the Mechanism of pH-Induced Release of Iron from Human Serum Transferrin