Structural and Functional Characterization of Ferritin (Iron Binding Proteins) Isolated from Manitoba Legume Seeds

Iron deficiency is the most  common nutrient deficiency in the world and if not corrected would ultimately lead to anemia.  Apart from genetic inheritance, two main diet-based factors are believed to be responsible for the global prevalence of iron deficiency: 1) insufficient dietary intake and 2) poor iron bioavailability due to high levels of dietary inhibitors such as phytate and polyphenols in plant-based foods.  Ferritin (an organic form of iron) is susceptible to enzyme digestion in the gastrointestinal tract and can be released and made available for absorption.  Generally, legumes have higher levels of iron and ferritin than cereal grains, hence the focus of this trial will be on Manitoba-grown legume seeds.  The high ferritin levels in legumes have been attributed in part to the large iron requirement during nitrogen fixation by nodules, from where ferritin is recycled to the seed during nodule senescence.  The overall goal is to produce a ferritin concentrate that can be used as an ingredient to formulate nutraceutical products for treatment of iron deficiency anemia.