The potential for the use of leghemoglobin and plant ferritin as sources of iron

Abstract

Iron is an essential component for the body, but it is also a major cause for the development of many diseases such as cancer, cardiovascular diseases, and autoimmune diseases. It has been suggested that a diet rich in meat products, especially red meat and highly processed products, constitute a nutritional model that increases the risk of developing. In this context, it is indicated that people on an elimination diet (vegetarians and vegans) may be at risk of deficiencies in iron, because this micronutrient is found mainly in foods of animal origin and has lower bioavailability in plant foods. This article reviews the knowledge on the use of leghemoglobin and plant ferritin as sources of iron and discusses their potential for use in vegetarian and vegan diets.

Keywords: LegH; iron deficiency; plant-based diets; sources of iron.

Figure 1

Scheme of overgrowing the roots of legume plants by bacteria of the Rhizobium genus.

Figure 2

Participation of LegH in the regulation of bacterial gene expression and nitrogenase functioning (prepared based on [65], available under the CC-BY license). (a) Diagram of the root nodule structure with distinction of the zones formed during the nodule development: 1 – nodule meristem, 2 – infection zone, 3 – intermediate zone, 4 – nitrogen fixation zone, 5 – aging zone. (b) Simplified model of the regulation of some bacterial genes as a result of lowering the oxygen concentration in the infection zone. LegH genes are expressed in the infection, intermediate, and nitrogen fixation zones. LegH transfers oxygen to bacterial oxidases, and these, in turn, to the respiratory chain, enabling the production of ATP in conditions of low oxygen concentration.