4.7 Article

The effects of HNE on ovine oxymyoglobin redox stability in a microsome model

期刊

MEAT SCIENCE
卷 95, 期 2, 页码 224-228

出版社

ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2013.04.055

关键词

Myoglobin; Lipid oxidation; 4-Hydroxy-2-nonenal; Ovine; Meat color; Microsome

向作者/读者索取更多资源

The effect of 4-hydroxy-2-nonenal (HNE), a secondary lipid oxidation product, on ovine myoglobin (Mb) redox stability was investigated. HNE increased oxymyoglobin (OxyMb) oxidation under all pH/temperature conditions studied. Mono-, di- and tri-HNE adducts were detected by ESI-Q-TOF MS analysis. Sites of adduction, His 120, His 25 and His 65, were determined by ESI-CID-MS/MS analysis. The relationship between ovine Mb (with/without HNE) and lipid oxidation was also studied in a microsome model in the presence of alpha-tocopherol. Surprisingly, preincubation of Mb with HNE did not affect subsequent Mb redox stability in the microsome model (P < 0.05). Microsomes with elevated concentrations of alpha-tocopherol delayed lipid and Mb oxidations relative to controls. HNE-treated ovine Mb caused greater lipid oxidation compared to control ovine Mb in control microsomes (P < 0.05). This study demonstrated an interaction between ovine Mb oxidation and lipid oxidation. (c) 2013 Elsevier Ltd. All rights reserved.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据