Oxymyoglobin Oxidation as Affected by Oxidation Products of Phosphatidylcholine Liposomes

Abstract

Supernatants (105,000 ϫ g) of oxidized phosphatidylcholine (PC) liposomes contained higher levels of thiobarbituric acid-reactive substances, and caused greater metmyoglobin formation when combined with oxymyoglobin than those of controls (C) or PC plus tocopherol (PCT) (PϽ0.05). Products of PC liposome oxidation crossed dialysis membranes (mol wt cut-off ϭ 500 Dalton) and accelerated the oxidation of oxymyoglobin more than C or PCT (PϽ0.05). The addition of known oxidation products of oleic acid and linoleic acid, fatty acids typical of PC, accelerated oxymyoglobin oxidation relative to controls (PϽ0.05). Results demonstrated that oxidation products of PC were prooxidative towards oxymyoglobin.

Antioxidant effect of rosemary, borage, green tea, pu‐erh tea and ascorbic acid on fresh pork sausages packaged in a modified atmosphere: influence of the presence of sodium chloride

“…Many authors have defended this hypothesis. 30,52,53 However, the fact that rosemary extract inhibited both lipid and myoglobin oxidation whereas borage meal and green tea extract strongly inhibited lipid oxidation but not metmyoglobin formation suggests that the mechanisms involved are independent of each other. The complex effects of NaCl reported in experiment 1, which enhanced lipid oxidation but prevented colour loss, strengthen this view.…”

Changes in heme proteins and lipids associated with off-odour of seabass (Lates calcarifer) and red tilapia (Oreochromis mossambicus×O. niloticus) during iced storage

“…Chan et al (1997) reported a prooxidative effect of oxymyoglobin in liposome systems. The lipid oxidation in fish muscle was promoted by the oxidation of myoglobin, which played a considerable role in the generation of hydroperoxides (Sohn et al, 2005).…”

“…Lipid oxidation is a chain reaction consisting of initiation, propagation, and termination reactions. This phenomenon can be influenced by both intrinsic and extrinsic factors such as the fatty acid composition, the concentration of pro-oxidants, endogenous ferrous iron, heme proteins, enzymes, pH, temperature, ionic strength and oxygen consumption (Chan, Faustman, & Decker, 1997;Grunwald & Richards, 2006;Nawar, 1996;Sohn et al, 2005).…”

Supplementation of Rosemary extract in the diet of Nero Siciliano pigs: evaluation of the antioxidant properties on meat quality

“…In particular, the decrease in redness (a* values) and the increase in hue values (H*) appear to be suitable descriptors of meat color deterioration occurring over time; these descriptors impart a less-intense red color and a worse appearance of the meat (Nieto et al, 2010). The variation of these descriptors and of hue values in particular have been proved to be highly associated with the accumulation of metmyoglobin on meat surface (Luciano et al, 2011), as a consequence of the increased oxidation of oxymyoglobin to metmyoglobin (Chan et al, 1997). The meat samples of the two dietary treatments (Table 2) showed that redness decreased (P = 0.046) and hue values increased (P = 0.036).…”