Apoferritin heterogeneity

Carnevali, F.; Tecce, G.

doi:10.1016/0003-9861(64)90254-1

Cited by 12 publications

(3 citation statements)

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“…The reason for more than one single component showing up in the native gels was due to the heterogeneity in the ferritin protein. Both apoferritin and ferritin may show more than one single component in the ultracentrifuge ( 25 ) and on gel electrophoresis ( 26 , 27 ) . Williams & Harrison confirmed the possible presence of monomer, dimer, trimer, tetramer, pentamer and higher oligomers in ferritin ( 28 ) .…”

Section: Discussionmentioning

confidence: 99%

Effects of ascorbic acid, phytic acid and tannic acid on iron bioavailability from reconstituted ferritin measured by anin vitrodigestion–Caco-2 cell model

et al. 2008

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The effects of ascorbic acid (AA), phytate and tannic acid (TA) on Fe bioavailability from Fe supplied as reconstituted ferritin were compared with FeSO4using anin vitrodigestion–Caco-2 cell model. Horse spleen apoferritin was chemically reconstituted into an animal-type ferritin (HSF) and a plant-type ferritin (P-HSF) according to the typical ratios of Fe:P found in these molecules. In the presence of AA (Fe:AA molar ratio of 1:20), significantly more Fe was absorbed from FeSO4(about 303 %), HSF (about 454 %) and P-HSF (about 371 %) when compared with ferrous sulfate or ferritin without AA. Phytic acid (PA; Fe:PA molar ratio of 1:20) significantly reduced Fe bioavailability from FeSO4(about 86 %), HSF (about 82 %) and P-HSF (about 93 %) relative to FeSO4and the ferritin controls. Treatment with TA (Fe:TA molar ratio of 1:1) significantly decreased Fe bioavailability (about 97 %) from both FeSO4and the ferritin samples. AA was able to partially reverse the negative effect of PA (Fe:PA:AA molar ratio of 1:20:20) on Fe bioavailability but did not reverse the inhibiting effect of TA (Fe:TA:AA molar ratio of 1:1:20) on Fe bioavailability from ferritin and FeSO4. Overall, there were no significant differences in bioavailable Fe between P-HSF, HSF or FeSO4. Furthermore, the addition of AA (a known promoter) or the inhibitors, PA and TA, or both, did not result in significant differences in bioavailable Fe from ferritin relative to FeSO4. The results suggest that Fe in the reconstituted ferritin molecule is easily released duringin vitrodigestion and interacts with known promoters and inhibitors.

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Section: Discussionmentioning

confidence: 99%

Effects of ascorbic acid, phytic acid and tannic acid on iron bioavailability from reconstituted ferritin measured by anin vitrodigestion–Caco-2 cell model

et al. 2008

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“…A native ferritin molecule consists of subunits of 20-24 polypeptide chains, and exhibits an additional capacity to form dimers, trimers, and higher oligomers which are aggregates of whole ferritin molecules. The heterogeneity with respect to the latter state of aggregation is reflected by the appearance of at least three bands of different electrophoretic mobilities on starch or polyacrylamide gels, and the chromatographic resolution of purified ferritin into several fractions (Richter, 1963; Fine and Harris, 1963;Kopp et al, 1963Kopp et al, , 1964Theron et al, 1963; Carnevali and Tecce, 1964). Although multiaggregates have often been observed in various species (Zamiri and Mason, 1968) and in normal and tumor ferritins (Richter and Lee, 1970), the structural basis for this phenomenon was not elucidated.…”

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confidence: 99%

Mechanisms for the formation of ferritin oligomers

Niitsu¹,

Listowsky²

1973

Biochemistry

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“…Apoferritin obtained by removal of the ferritin iron with reducing agents (Granick & Michaelis, 1943) gives two peaks in the ultracentrifuge (Rothen, 1944), a major 17s peak and a minor 25s peak. Both ferritin and apoferritin show three (or occasionally more) components on gel electrophoresis in starch or polyacrylamide (Saddi, 1962;Kopp, Vogt & Maass, 1963Theron, Hawtrey & Schirren, 1963;Fine & Harris, 1963;Richter, 1963;Carnevali & Tecce, 1964). Chromatography of ferritin on DEAE-cellulose gives a complex elution pattem (Theron et al 1963;Suran & Tarver, 1965) consisting of three peaks, which are not correlated in a straightforward manner with the gel-electrophoresis components.…”

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confidence: 99%

Electron-microscopic and chemical studies of oligomers in horse ferritin

Williams

Harrison

1968

Biochemical Journal

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Horse ferritin was fractionated both by starch-gel electrophoresis and by gel filtration on Sephadex G-200. Monomer fractions contained up to 98% of monomer and oligomer fractions up to 76% of oligomers as determined by quantitative electron microscopy. Percentages obtained from electron micrographs correlated well with analytical starch-gel electrophoretograms and ultracentrifuge patterns. Amino acid analyses of monomer- and oligomer-enriched fractions showed no significant differences. Ferritin oligomers did not apparently dissociate on dilution for electron microscopy or on storage. Apoferritin dimers were stable in 0.01m-phosphate buffer at dilutions down to 0.19mg./ml. as shown by ultracentrifugation. Chemical studies indicated that the intermolecular bonds in oligomers are resistant to a variety of reagents and conditions, including those that would be expected to attack disulphide, peptide and ester linkages respectively. Partial disaggregation was achieved at high pH values and in 67% (v/v) acetic acid. Centre-to-centre intermolecular distances in dimers were found to be about 100å. Three main types of trimer configuration were found and a variety of tetramers and pentamers. These configurations are described and discussed.

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Apoferritin heterogeneity

Cited by 12 publications

References 3 publications

Effects of ascorbic acid, phytic acid and tannic acid on iron bioavailability from reconstituted ferritin measured by anin vitrodigestion–Caco-2 cell model

Effects of ascorbic acid, phytic acid and tannic acid on iron bioavailability from reconstituted ferritin measured by anin vitrodigestion–Caco-2 cell model

Mechanisms for the formation of ferritin oligomers

Electron-microscopic and chemical studies of oligomers in horse ferritin

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