Prooxidative activity of myoglobin species in linoleic acid emulsions

Caroline P. Baron, Leif H. Skibsted, Henrik J. Andersen

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Initiation of lipid peroxidation in oil-in-water linoleic acid emulsions catalyzed by metmyoglobin (MbFe(III)), metmyoglobin/oxymyoglobin (MbFe(III)/MbFe(II)O-2), ferrylmyoglobin (MbFe(IV)=0), and perferrylmyoglobin (*MbFe(IV)=O) was investigated in the pH area of interest for meat and meat products (pH 5.5-6.5). MbFe(III), MbFe(IV), and MbFe(III)/MbFe(II)O-2 showed similar lipid hydroperoxide dependent catalytic efficiency in initiating lipid peroxidation. The presence of lipid hydroperoxides, in heme protein-initiated Lipid peroxidation, was found to be the crucial factor rather than the redox state of heme proteins. In contrast, *MbFe(IV)=O, formed in situ by reaction of MbFe(III) with H2O2, was an ineffective catalyst, as it undergoes intramolecular electron transfer resulting in heme globin cross-linkage to yield a green iron(III) heme pigment rather than reacting with the lipids.
Original languageEnglish
JournalJournal of Agricultural and Food Chemistry
Volume45
Issue number5
Pages (from-to)1704-1710
Number of pages7
ISSN0021-8561
DOIs
Publication statusPublished - 1997
Externally publishedYes

Keywords

  • Ferrylmyoglobin
  • Heme-protein degradation
  • Lipid peroxidation
  • Metmyoglobin
  • Perferrylmyoglobin
  • FOOD
  • AGRICULTURE
  • CHEMISTRY,
  • HYDROGEN-PEROXIDE
  • LIPID-PEROXIDATION
  • HEME-PROTEINS
  • MEAT-PRODUCTS
  • NONHEME IRON
  • PRO-OXIDANTS
  • METMYOGLOBIN
  • OXIDATION
  • RADICALS
  • AUTOXIDATION
  • metmyoglobin
  • ferrylmyoglobin
  • perferrylmyoglobin
  • heme-protein degradation
  • lipid peroxidation
  • BIOBUSINESS
  • EMULSION
  • FERRYLMYOGLOBIN
  • food industry
  • FOOD QUALITY
  • FOODS
  • LINOLENIC ACID
  • LIPID PEROXIDATION
  • OXYMYOGLOBIN
  • PERFERRYLMYOGLOBIN
  • PROOXIDATIVE ACTIVITY
  • LINOLEIC ACID 60-33-3
  • LINOLENIC ACID 463-40-1
  • 10066, Biochemistry studies - Lipids
  • 13502, Food technology - General and methods
  • 13530, Food technology - Evaluations of physical and chemical properties
  • Biochemistry and Molecular Biophysics
  • Foods
  • LIPIDS
  • MEAT
  • MODELLING
  • MYOGLOBIN
  • PEROXIDATION
  • PIGMENTS
  • PROTEINS
  • Meat, poultry and game

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