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Lipid peroxidation of muscle food: the role of the cytosolic fraction
- Kanner, J., Salan, M.A., Harel, S., Shegalovich, I.
- Journal of agricultural and food chemistry 1991 v.39 no.2 pp. 242-246
- turkey meat, lipid peroxidation, meat quality, catalase, cytosol, enzyme activity, muscle tissues
- The cytosolic extract from turkey muscle tissues contained compounds that partially inhibited membrane lipid peroxidation initiated by an iron-redox cycle (ascorbic acid-ferric ions and iron-NADPH enzymatic reaction). The cytosolic extract, however, totally inhibited lipid peroxidation catalyzed by H2O2-activated metmyoglobin. The cytosolic extract was separated into low and high molecular weight fractions, and both fractions exhibited inhibitory effects on H2O2-activated myoglobin. Membrane lipid peroxidation initiated by the iron-redox cycle was inhibited partially by the high molecular weight fraction but accelerated by the low molecular weight fraction. Turkey muscle cytosol contains reducing compounds at a level equivalent to approximately 3 mg of ascorbic acid/100 g of fresh weight or at a concentration of approximately 150 micromoles. These reducing compounds, 80% of which contain ascorbic acid, seem to be responsible for the activation of the iron-redox cycle and for the inhibition of H2O2-activated myoglobin toward membranal lipid peroxidation.