Salvianolic acid B influences the ferritin function in iron(II)/iron(III) transformation and iron chelation.

BACKGROUND: Ferritin is a cage‐like iron storage protein and can regulate the iron balance of life. It can be developed as a new type of iron supplement, while its function may be influenced by certain food bioactive components. To evaluate the effects of the typical food biomolecules, such as phenolic acid, on the physicochemical property of ferritin are of great importance to clarify the ferritin function in maintaining iron balance. RESULTS: In this study, the interaction mechanism of ferritin with iron ions and salvianolic acid B (SalB) was investigated. The complex formed by SalB and iron ions can interact with the ferritin mainly through hydrogen bonding and van der Waals forces. Compared with ascorbic acid, SalB effectively promoted the initial iron oxidation of ferritin, but showed a lower iron release rate. In addition, SalB exhibited a stronger iron chelating ability and a higher free radical scavenging ability during iron release of ferritin than ascorbic acid. CONCLUSION: This study clarifies the structure and property of ferritin influenced by SalB, and reveals the interaction mechanism of ferritin–SalB–iron system. The finding helps elucidate the role of phenolic acid and benefits the non‐heme iron–ferritin for potential food applications such as iron supplementation. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]