Chelh Ilham, Gatellier Philippe, Santé-Lhoutellier Véronique
Qualité des Produits Animaux, INRA, Centre de Theix, 63122 St Genès Champanelle, France.
Meat Sci. 2007 Jun;76(2):210-5. doi: 10.1016/j.meatsci.2006.10.028. Epub 2006 Dec 19.
The aim of this study was to investigate the formation of fluorescent Schiff bases between proteins and lipid oxidation products in myofibrils. Myofibrils were prepared from pig M. longissimus dorsi and oxidized by hydroxyl (OH()) and superoxide (O(2)(-)) radical generating systems. Protein oxidation was measured by the carbonyl content and lipid oxidation was estimated by measurement of thiobarbituric acid reactive substances (TBARS). To avoid any bias due to their low solubility, fluorescent pigments were estimated directly in the solid state by a front-face fluorescence technique. Hydroxyl radicals generated high levels of lipid and protein oxidation as well as fluorescent pigments, whereas only fluorescence was affected by superoxide radicals. The formation of fluorescent pigments was linked not only to aldehyde production, but also to the availability of the amino groups of the myofibrillar protein side chains. Schiff bases could be implicated in protein aggregation with deleterious effect on meat quality.
本研究的目的是调查肌原纤维中蛋白质与脂质氧化产物之间荧光席夫碱的形成。从猪背最长肌制备肌原纤维，并通过羟基（OH()）和超氧阴离子（O(2)(-)）自由基产生系统进行氧化。通过羰基含量测定蛋白质氧化，通过测量硫代巴比妥酸反应性物质（TBARS）估计脂质氧化。为避免因其低溶解度产生任何偏差，采用正面荧光技术直接对固态荧光色素进行评估。羟基自由基产生高水平的脂质和蛋白质氧化以及荧光色素，而超氧阴离子自由基仅影响荧光。荧光色素的形成不仅与醛的产生有关，还与肌原纤维蛋白侧链氨基的可用性有关。席夫碱可能与蛋白质聚集有关，对肉质产生有害影响。
