Interaction between iron and dihydromyricetin extracted from vine tea

In this research, the interaction between dihydromyricetin (DMY) obtained from vine tea and iron ions (Fe (II) and Fe (III)) was investigated at pH 3.0, 5.0, and 7.0 with UV absorption and fluorescence quenching spectroscopy. The effects of DMY on the stability and solubility of iron ion were also s...

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Detalles Bibliográficos
Autores principales: Wang, Liling, Qin, Yuchuan, Wang, Yanbin, Zhou, Yifeng, Liu, Bentong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7684613/
https://www.ncbi.nlm.nih.gov/pubmed/33282244
http://dx.doi.org/10.1002/fsn3.1876
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author Wang, Liling
Qin, Yuchuan
Wang, Yanbin
Zhou, Yifeng
Liu, Bentong
author_facet Wang, Liling
Qin, Yuchuan
Wang, Yanbin
Zhou, Yifeng
Liu, Bentong
author_sort Wang, Liling
collection PubMed
description In this research, the interaction between dihydromyricetin (DMY) obtained from vine tea and iron ions (Fe (II) and Fe (III)) was investigated at pH 3.0, 5.0, and 7.0 with UV absorption and fluorescence quenching spectroscopy. The effects of DMY on the stability and solubility of iron ion were also studied. The results showed the presence of iron ions changed the UV absorption spectra of DMY at the experimental pH values. And the fluorescence spectra showed that iron ion had enhanced fluorescence effect on DMY. In addition, DMY was capable of protecting Fe (II) from being oxidized and improving the solubility of Fe (III).
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spelling pubmed-76846132020-12-03 Interaction between iron and dihydromyricetin extracted from vine tea Wang, Liling Qin, Yuchuan Wang, Yanbin Zhou, Yifeng Liu, Bentong Food Sci Nutr Original Research In this research, the interaction between dihydromyricetin (DMY) obtained from vine tea and iron ions (Fe (II) and Fe (III)) was investigated at pH 3.0, 5.0, and 7.0 with UV absorption and fluorescence quenching spectroscopy. The effects of DMY on the stability and solubility of iron ion were also studied. The results showed the presence of iron ions changed the UV absorption spectra of DMY at the experimental pH values. And the fluorescence spectra showed that iron ion had enhanced fluorescence effect on DMY. In addition, DMY was capable of protecting Fe (II) from being oxidized and improving the solubility of Fe (III). John Wiley and Sons Inc. 2020-09-13 /pmc/articles/PMC7684613/ /pubmed/33282244 http://dx.doi.org/10.1002/fsn3.1876 Text en © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Wang, Liling
Qin, Yuchuan
Wang, Yanbin
Zhou, Yifeng
Liu, Bentong
Interaction between iron and dihydromyricetin extracted from vine tea
title Interaction between iron and dihydromyricetin extracted from vine tea
title_full Interaction between iron and dihydromyricetin extracted from vine tea
title_fullStr Interaction between iron and dihydromyricetin extracted from vine tea
title_full_unstemmed Interaction between iron and dihydromyricetin extracted from vine tea
title_short Interaction between iron and dihydromyricetin extracted from vine tea
title_sort interaction between iron and dihydromyricetin extracted from vine tea
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7684613/
https://www.ncbi.nlm.nih.gov/pubmed/33282244
http://dx.doi.org/10.1002/fsn3.1876
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AT wangyanbin interactionbetweenironanddihydromyricetinextractedfromvinetea
AT zhouyifeng interactionbetweenironanddihydromyricetinextractedfromvinetea
AT liubentong interactionbetweenironanddihydromyricetinextractedfromvinetea

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