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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.