铁(II)引发猪肉脂质和蛋白质氧化：氧化肌红蛋白的作用。

Iron(II) Initiation of Lipid and Protein Oxidation in Pork: The Role of Oxymyoglobin.

机构信息

Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, China.

Department of Food Science and Engineering, Jinan University , Guangzhou 510632, China.

出版信息

J Agric Food Chem. 2016 Jun 8;64(22):4618-26. doi: 10.1021/acs.jafc.6b01168. Epub 2016 May 31.

DOI:10.1021/acs.jafc.6b01168

PMID:27217062

Abstract

Iron(II), added as FeSO4·7H2O, was found to increase the rate of oxygen depletion as detected electrochemically in a pork homogenate from Longissimus dorsi through an initial increase in metmyoglobin formation from oxymyoglobin and followed by formation of primary and secondary lipid oxidation products and protein oxidation as detected as thiol depletion in myofibrillar proteins. Without added iron(II), under the same conditions at 37 °C, oxygen consumption corresponded solely to the slow oxymyoglobin autoxidation. Long-lived myofibrillar protein radicals as detected by ESR spectroscopy in the presence of iron(II) were formed subsequently to oxymyoglobin oxidation, and their level was increased by lipid oxidation when oxygen was completely depleted. Similarly, the time profile for formation of lipid peroxide indicated that oxymyoglobin oxidation initiates both protein oxidation and lipid oxidation.

摘要

添加的二价铁（FeSO4·7H2O）被发现会增加通过电化学在来自腰大肌的猪肉匀浆中检测到的耗氧量，这是通过初始增加氧合肌红蛋白向高铁肌红蛋白的形成，随后形成初级和次级脂质氧化产物以及肌原纤维蛋白中的巯基耗竭所检测到的蛋白质氧化。在 37°C 下，没有添加二价铁的情况下，相同条件下的耗氧量仅对应于缓慢的氧合肌红蛋白自动氧化。在存在二价铁的情况下通过 ESR 光谱检测到的长寿肌原纤维蛋白自由基是在氧合肌红蛋白氧化之后形成的，并且当氧气完全耗尽时，它们的水平会因脂质氧化而增加。类似地，脂质过氧化物形成的时间曲线表明，氧合肌红蛋白氧化会引发蛋白质氧化和脂质氧化。