E. Kot et A. Bezkorovainy, The binding of H2O2-generated Fe(III) to Bifidobacterium thermophilum depends on the method of its production, J FOOD SCI, 65(6), 2000, pp. 1028-1032
Fe(OH)(3) was produced from Fe(II) and H2O2 by methods associated with high
and low free radical activity. More Fe(OH)(3) became bound to Bifidobacter
ium thermophilum when the former type of method was used, and protoplasting
experiments indicated that binding to both the cell walls and membranes wa
s enhanced. Binding to cell walls was instantaneous, whilst that by the mem
branes increased with time using both methods. Al(III), a lipid peroxidatio
n enhancer, increased Fe(OH) binding by membranes only. It was concluded th
at B. thermophilum is able to abate increased activity of free radicals not
only by scavenging them, but also by removing iron from their environment.