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Zn protoporphyrin IX is formed not from heme but from protoporphyrin IX

Author:
Wakamatsu, J., Okui, J., Hayashi, N., Nishimura, T., Hattori, A.
Source:
Meat science 2007 v.77 no.4 pp. 580-586
ISSN:
0309-1740
Subject:
dried meat, cured meats, ham, zinc, protoporphyrin, sodium nitrite, nitric oxide, myoglobin, EDTA (chelating agent), meat quality, quantitative analysis, color, appearance (quality)
Abstract:
We examined the effects of exogenous myoglobin, a bivalent chelator, and nitrite on Zn protoporphyrin IX (ZPP) formation by using model systems. ZPP was formed in a model solution without addition of exogenous myoglobin. After incubation, the amount of ZPP in a model solution was increased but that of heme was not decreased compared with the amounts before incubation. Protoporphyrin IX (PPIX) instead of ZPP also accumulated in a model solution with addition of EDTA, but the amount of heme was not reduced. These results suggested that ZPP was not formed by the Fe-Zn substitution in heme but was formed by the insertion of Zn into PPIX, which was formed independently. The fact that the effects of various factors in model systems with/without addition of a bivalent chelator were similar suggested that ZPP formation was strongly affected by PPIX formation. Inhibition of PPIX formation by nitrite might be the reason for the low levels of ZPP in cured meats.
Agid:
717528