Myoglobin-induced lipid oxidation. A review.
نویسندگان
چکیده
An overview of myoglobin-initiated lipid oxidation in simple model systems, muscle, and muscle-based foods is presented. The potential role of myoglobin spin and redox states in initiating lipid oxidation is reviewed. Proposed mechanisms for myoglobin-initiated lipid oxidation in muscle tissue (pH 7.4) and meat (pH 5.5) are evaluated with the purpose of putting forward general mechanisms explaining present observations regarding the catalytic events.
منابع مشابه
Post Harvest Discoloration of Dark-Fleshed Fish Muscle: A Review
Discoloration of dark-fleshed fish species during storage and processing was mainly due to the reaction of myoglobin, a monomeric globular heme protein contributed to the pigmentation of red meat fish, alone and with other muscle components. Metmyoglobin formation caused by the autooxidation of myoglobin was a major factor influencing the darkening of dark-fleshed fish meat during iced and froz...
متن کاملAcetaminophen inhibits hemoprotein-catalyzed lipid peroxidation and attenuates rhabdomyolysis-induced renal failure.
Hemoproteins, hemoglobin and myoglobin, once released from cells can cause severe oxidative damage as a consequence of heme redox cycling between ferric and ferryl states that generates radical species that induce lipid peroxidation. We demonstrate in vitro that acetaminophen inhibits hemoprotein-induced lipid peroxidation by reducing ferryl heme to its ferric state and quenching globin radical...
متن کاملAcetaminophen attenuates rhabdomyolysis- induced renal failure
Release of myoglobin or hemoglobin into the circulation due to muscle injury or hemolysis can cause multiple problems, including renal failure. When these hemoproteins are released from the reducing environment of cells, the ferrous heme can be oxidized to the ferric state, conferring peroxidase activity to the hemoproteins. Consequently, hemoproteins can reduce hydroperoxides, such as hydrogen...
متن کاملFactors in various fractions of meat homogenates that affect the oxidative stability of raw chicken breast and beef loin.
The fractions of meat homogenates were analyzed to find the factors that determine the susceptibility of raw chicken breast and beef loin to lipid oxidation. The fractions used in this study were meat homogenate, precipitate, and supernatant of homogenate after centrifugation, and high and low molecular weight fractions from the supernatant. Chicken breast showed greater oxidative stability tha...
متن کاملToxicity of myoglobin and haemoglobin: oxidative stress in patients with rhabdomyolysis and subarachnoid haemorrhage.
Haemolytic events, such as those following rhabdomyolysis and subarachnoid haemorrhage, often result in pathological complications such as vasoconstriction. Haem-protein cross-linked myoglobin and haemoglobin are generated by ferric-ferryl redox cycling, and thus can be used as markers of oxidative stress. We have found haem-protein cross-linked myoglobin in the urine of patients suffering from...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید
ثبت ناماگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید
ورودعنوان ژورنال:
- Journal of agricultural and food chemistry
دوره 50 14 شماره
صفحات -
تاریخ انتشار 2002