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Some non-heme iron proteins contain one Fe at their active sites, others have pairs of Fe centers: Many mono-Fe proteins are alpha-ketoglutarate-dependent hydroxylases . Major examples are the lipoxygenases , isopenicillin N synthase , protocatechuate 3,4-dioxygenase , deacetoxycephalosporin-C synthase , [ 1 ] and aromatic amino acid hydroxylases .
Iron-binding proteins are carrier proteins and metalloproteins that are important in iron metabolism [1] and the immune response. [2] [3] Iron is required for life.Iron-dependent enzymes catalyze a variety of biochemical reactions and can be divided into three broad classes depending on the structure of their active site: non-heme mono-iron, non-heme diiron , or heme centers. [4]
Alpha-ketoglutarate-dependent hydroxylases are a major class of non-heme iron proteins that catalyse a wide range of reactions. These reactions include hydroxylation reactions, demethylations, ring expansions, ring closures, and desaturations.
The heme iron serves as a source or sink of electrons during electron transfer or redox chemistry. In peroxidase reactions, the porphyrin molecule also serves as an electron source, being able to delocalize radical electrons in the conjugated ring. In the transportation or detection of diatomic gases, the gas binds to the heme iron.
Absorption of dietary iron in iron salt form (as in most supplements) varies somewhat according to the body's need for iron, and is usually between 10% and 20% of iron intake. Absorption of iron from animal products, and some plant products, is in the form of heme iron, and is more efficient, allowing absorption of from 15% to 35% of intake.
Iron from different foods is absorbed and processed differently by the body; for instance, iron in meat (heme iron source) is more easily absorbed than iron in grains and vegetables ("non-heme" iron sources). [32] Minerals and chemicals in one type of food may also inhibit absorption of iron from another type of food eaten at the same time. [33]
“Research shows that calcium can inhibit absorption of heme iron which is the iron found mainly in meat, fish, and poultry as well as non-heme iron, the type of iron found in plants,” says ...
The human diet contains iron in two forms: heme iron and non-heme iron. Heme iron is usually found in red meat, whereas non-heme iron is found in plant based sources. Heme iron is the most easily absorbed form of iron. In those with hemochromatosis undergoing phlebotomy for treatment; restriction of dietary iron is not required.
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