Formation of Bovine Nitrosylmyoglobin. I. pH 4.5-6.5<sup>*</sup>

Fox, Jay B.; Thomson, J.S.

doi:10.1021/bi00903a012

Cited by 91 publications

(52 citation statements)

References 12 publications

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“…The formation of nitric oxide metmyoglobin as an intermediate has also been demonstrated by Fox and Thomson (1963) during the formation of nitric oxide myoglobin by ascorbic acid.…”

Section: Transfermentioning

confidence: 83%

“…Of 60 samples of pig semimembranosus, biceps femoris and quadriceps femoris muscle, all shown to be capable of effecting conversion of indigenous pigment to nitric oxide myoglobin on anaerobic incubation with nitrite, 42 were apparently not able to reduce added metmyoglobin under anaerobic conditions. The formation of nitric oxide metmyoglobin as an intermediate has also been demonstrated by Fox and Thomson (1963) during the formation of nitric oxide myoglobin by ascorbic acid.…”

Section: Transfermentioning

confidence: 83%

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Biochemical Properties of Pork Muscle in Relation to Curing. Part II

Taylor

Walters

1967

Journal of Food Science

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SUMMARY— The stimulation in the presence of methylene blue of the enzymic production of nitric oxide from added nitrite by pork muscle minces under anaerobic conditions and the partial suppression by nitrite of the aerobic respiration of the minces suggested that the respiratory system is involved in nitrite reduction. Using mitochondrial preparations from pork skeletal muscle, it was shown that under anaerobic conditions the mitochondria can utilize nitrite with formation of nitric oxide. Ferrocytochrome c has been located as the immediate substrate involved, the mediating enzyme being cytochrome oxidase, suggesting that under anaerobic conditions nitrite can replace oxygen as the terminal point of the respiratory chain. In the absence of a reducing agent nitrite oxidizes myoglobin in vitro to the met‐form. The reduction of metmyoglobin by pork muscle minces was erratic and reduction by mitochondria has not been observed. Mitochondria can, however, readily reduce nitric oxide metmyoglobin and this observation suggests a possible mechanism for the formation of nitric oxide myoglobin during curing. Observations on mature curing brines from Wiltshire bacon factories indicated that, although active in utilization of nitrite and nitrate, they do not produce nitric oxide. The tissue enzymes, therefore, appear to be the sole agents for producing nitric oxide and thus cured meat color.

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“…The formation of nitric oxide metmyoglobin as an intermediate has also been demonstrated by Fox and Thomson (1963) during the formation of nitric oxide myoglobin by ascorbic acid.…”

Section: Transfermentioning

confidence: 83%

Section: Transfermentioning

confidence: 83%

Biochemical Properties of Pork Muscle in Relation to Curing. Part II

Taylor

Walters

1967

Journal of Food Science

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“…However, Tarladgis (1962) showed maxima at 482, 552 and 572 nm for nitric oxide, haemoglobin and freshly cured ham, respectively, and 482, 548 and 576 nm for cooked ham. Fox and Thomson (1963) followed the conversion of metmyoglobin to nitrosylmyoglobin by evaluating the absorption spectra and reported that the maximum absorption of nitrosylmetmyoglobin is at 535 nm and that a slight shift toward longer wavelengths would be expected if nitrosylmetmyoglobin converted to nitrosylmyoglobin. The same trend was observed in this study after nitrosoheme production from hemin.…”

Section: Effects Of Variables On λ Maxmentioning

confidence: 99%

A new, simple method for the production of meat-curing pigment under optimised conditions using response surface methodology

Soltanizadeh

Kadivar

2012

Meat Science

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“…Ascorbate to myoglobin and nitrite to myoglobin were both 1OO:l molar ratios. These conditions were employed to produce a rapid formation of nitrosylmyoglobin (Fox and Thomson;1963). 866 mg of myoglobin was dissolved in a 100 ml volumetric flask containina 80 ml of the buffer solution.…”

Section: Sample Preparationmentioning

confidence: 99%

“…Then, nitrosylmetmyoglobin (brown) is converted to nitrosylmyoglobin (red), and ultimately nitrosylheme chrome (pink) is produced by heating (Fox and Thomson, 1963).…”

Section: Introduction Nitritementioning

confidence: 99%