Research Progress in Metallothionein

doi:10.7506/spkx1002-6630-201017088

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (17): 392-396.doi: 10.7506/spkx1002-6630-201017088

• Reviews • Previous Articles Next Articles

Research Progress in Metallothionein

LI Jian-rong1，XUAN Wei1，LI Xue-peng1，XIONG Chun-hua1，WANG Xi-chang2

1. Food Safety Key Laboratory of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University,
Hangzhou 310035, China；2. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

Received:2010-01-19 Revised:2010-06-29 Online:2010-09-15 Published:2010-12-29
Contact: LI Jian-rong E-mail:lijianrong@zjgsu.edu.cn

Abstract

Abstract:

Metallothionein (MT) is a cysteine-rich, highly conserved, low molecular and heavy metal-binding protein, which plays important roles in modulating concentrations of trace elements and detoxification of heavy metals. In addition, MT is also involved in the regulation of hormonal and cell metabolism, the control of cell differentiation and proliferation, UV reaction and the scavenging of free radicals. In this paper, current research progress in the properties, physiological functions, extraction and purification technologies and detection strategies of MT have been reviewed and application prospects have been proposed, which will provide theoretical references and a basis for its future development and applications.

Key words: metallothionein, physico-chemical characteristics, physiological function, heavy metal

CLC Number:

Q513

LI Jian-rong1，XUAN Wei1，LI Xue-peng1，XIONG Chun-hua1，WANG Xi-chang2. Research Progress in Metallothionein[J]. FOOD SCIENCE, 2010, 31(17): 392-396.

[1]	JIA Lei, XIANG Jiqian, YIN Hongqing, HE Hui, HOU Tao. Progress in Bioactive Selenium-Containing Peptides [J]. FOOD SCIENCE, 2021, 42(15): 346-355.
[2]	WANG Xinyu, YANG Lüzhu, WANG Ting, WANG Rongrong, LIU Jie, SHAN Yang, ZHANG Qun, DING Shenghua. Recent Progress toward Understanding the Physiological Function, Purification, and Enzymatic Browning Control of Plant Polyphenol Oxidases [J]. FOOD SCIENCE, 2020, 41(9): 222-237.
[3]	LIU Fengyuan, XIN Jiaying, SUN Lirui, WANG Yan, XIA Chungu. Recent Progress in Synthesis of Gold Nanoparticles and Its Application in Detection of Heavy Metal Ions [J]. FOOD SCIENCE, 2020, 41(7): 218-227.
[4]	YU Jing, WEN Rongxin, YAN Qingxin, CHEN Qian, QIN Ligang. Bioactive Constituents of Allium and Their Physiological Functions: A Review [J]. FOOD SCIENCE, 2020, 41(7): 255-265.
[5]	CAI Songling, LIU Lin, ZHAN Qian, ZHANG Yu, WEN Yadi, LIU Yi, XU Zekun, SUI Zhongquan. Viscosity Characteristics and Physiological Functions of Dietary Fiber: A Review [J]. FOOD SCIENCE, 2020, 41(3): 224-231.
[6]	XU Mingfang, YUE Tian, FU Lijun, LIU Li, ZHANG Xiumin, MA Yongzheng, SHEN Linyan, SUN Yong. Simultaneous Determination of Pb, As, and Cd in White Hypsizygus marmoreus by Microwave Digestion-Inductively Coupled Plasma-Mass Spectrometry and Health Risk Assessment [J]. FOOD SCIENCE, 2020, 41(24): 333-339.
[7]	YANG Qingyi, HE Caimei, GONG Fuming, TANG Xiaoyan, DONG Mingjie, LIU Chenjian. Research on Pickled Tea: Present and Future [J]. FOOD SCIENCE, 2020, 41(1): 312-317.
[8]	LI Yangyang, DONG Liming, ZHOU Qi, LI Yingying. Determination and Speciation Analysis of Heavy Metals in Ceramic Packaging of Baijiu Using the European Community Bureau of Reference (BCR) Extraction Method [J]. FOOD SCIENCE, 2019, 40(6): 331-337.
[9]	ZANG Yufan, QIN Hong. Progress in Research on Physiological Functions and Mechanisms of Capsinoids [J]. FOOD SCIENCE, 2019, 40(5): 289-294.
[10]	LI Lijie, HE Min, HE Yinfeng, SUN Yu. Recent Advances in Understanding the Adsorption and Resistance of Yeast to Heavy Metals and Molecular Mechanism for Intracellular?Detoxification of Heavy Metals [J]. FOOD SCIENCE, 2019, 40(3): 330-337.
[11]	XUE Hui, FU Ling, LI Hongbo, WANG Shumei, LIU Ning, ZHANG Lili. XUE Hui, FU Ling, LI Hongbo, WANG Shumei, LIU Ning, ZHANG Lili [J]. FOOD SCIENCE, 2019, 40(20): 130-135.
[12]	YOU Lu, SUI Qianqian, ZHAO Yanxue, LIU Suwen. Recent Progress in Structural Modification and Physiological Activity of Anthocyanins [J]. FOOD SCIENCE, 2019, 40(11): 351-359.
[13]	LIU Tengfei, DONG Minghui, YANG Daifeng, ZHANG Cunzheng, GU Junrong, XU Deliang. Progress in Analytical Methods for Major Chemical Contaminants Affecting Tea Quality and Safety [J]. FOOD SCIENCE, 2018, 39(9): 310-325.
[14]	XIE Yuejie, WANG Zhongming, XIONG Zhengwei, WANG Cun, RAN Yuanjiao, WANG Qiang. Differences in Structural Lipids between Infant Formula and Breast Milk and Their Effects on Physiological Functions of Infants [J]. FOOD SCIENCE, 2018, 39(21): 293-298.
[15]	ZHANG Xiaowen, SHAO Liuyi, LIAN Bin. Accumulation Characteristics and Safety Evaluation of Heavy Metals in Four Kinds of Aquatic Products from Lake Taihu [J]. FOOD SCIENCE, 2018, 39(2): 310-314.

Research Progress in Metallothionein

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments