猪和火鸡溶血产物引起脂质氧化的影响因素。
Factors Affecting Lipid Oxidation Due to Pig and Turkey Hemolysate.
作者信息
Wu Haizhou, Yin Jie, Zhang Jianhao, Richards Mark P
机构信息
National Center of Meat Quality, Safety Control, Jiangsu Innovation Center of Meat Production, Processing, College of Food Science, Technology, Nanjing Agricultural University , Nanjing 210095, P. R. China.
Department of Animal Sciences, Meat Science, Muscle Biology Laboratory, University of Wisconsin-Madison , 1805 Linden Drive, Madison, Wisconsin 53706, United States.
出版信息
J Agric Food Chem. 2017 Sep 13;65(36):8011-8017. doi: 10.1021/acs.jafc.7b02764. Epub 2017 Aug 30.
Turkey hemolysate promoted lipid oxidation in washed muscle more effectively than pig hemolysate, which was partly attributed to the greater ability of HO that formed during auto-oxidation to oxidize the avian hemoglobin (Hb). Turkey and pig hemolysate (2.5 μM Hb) exposed to 10 μM HO oxidized to 48% and 4% metHb, respectively. Catalase activity, which converts HO to water, was elevated in the pig hemolysate. The larger difference in Hb oxidation when comparing turkey and pig hemolysate in washed muscle (relative to their auto-oxidation rates) suggested that lipid oxidation products facilitated formation of metHb. Turkey metHb released hemin more readily than pig metHb, which coincided with turkey metHb promoting lipid oxidation more effectively than pig metHb. Ferryl Hb was not detected during storage of turkey or pig hemolysate in washed muscle, which suggested a minor role for hypervalent forms of Hb in the oxidation of the lipids.
火鸡溶血产物比猪溶血产物更有效地促进了洗涤后肌肉中的脂质氧化，这部分归因于自氧化过程中形成的高铁血红蛋白（HO）氧化禽血红蛋白（Hb）的能力更强。暴露于10 μM HO的火鸡和猪溶血产物（2.5 μM Hb）分别氧化为48%和4%的高铁血红蛋白。将HO转化为水的过氧化氢酶活性在猪溶血产物中升高。在洗涤后的肌肉中比较火鸡和猪溶血产物时，Hb氧化的较大差异（相对于它们的自氧化速率）表明脂质氧化产物促进了高铁血红蛋白的形成。火鸡高铁血红蛋白比猪高铁血红蛋白更容易释放血红素，这与火鸡高铁血红蛋白比猪高铁血红蛋白更有效地促进脂质氧化相吻合。在洗涤后的肌肉中储存火鸡或猪溶血产物期间未检测到高铁血红蛋白，这表明高价态的Hb在脂质氧化中起次要作用。
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