Lipid oxidation in a chicken muscle model system: Oxidative response of lipid classes to iron ascorbate or methemoglobin catalysis

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 5, 2000, Pages 1421-1426

  Sista, R V ^a   Erickson, M C ^a   Shewfelt, R L ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Free fatty acid; Hydroperoxide; Membrane; Sulfhydryl; Tocopherol; Triacylglycerol

Indexed keywords

ALPHA TOCOPHEROL; ASCORBIC ACID; FERROUS ASCORBATE; GAMMA TOCOPHEROL; HYDROPEROXIDE; IRON; LIPID; MEMBRANE LIPID; METHEMOGLOBIN; OMEGA 3 FATTY ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE; THIOL DERIVATIVE; TRIACYLGLYCEROL;

ANIMAL; ANIMAL TISSUE; ARTICLE; CATALYSIS; CHEMICAL COMPOSITION; CHEMICAL REACTION KINETICS; CHEMISTRY; CHICKEN; CONTROLLED STUDY; EXPERIMENTAL MODEL; LIPID OXIDATION; MEAT; METABOLISM; NONHUMAN; OXIDATION REDUCTION REACTION; REACTION ANALYSIS; SARCOPLASMIC RETICULUM; SKELETAL MUSCLE;

EID: 0034030160     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9908897     Document Type: Article

References (29)

1. 2 in microsomal lipid peroxidation induced with tert-butyl hydroperoxide. Biochem. Biophys. Res. Commun. 1989, 158, 1021-1028.
2. Buege, J. A.; Aust, S. D. Microsomal lipid peroxidation. Methods Enzymol. 1978, 52, 302-310.
3. Cosgrove, J. D.; Church, D. F.; Pryor, W. A. The kinetics of the autoxidation of polyunsaturated fatty acids. Lipids 1987, 22, 299-304.
4. Decker, E. A.; Faraji, H. Inhibition of lipid oxidation by carnosine. J. Am. Oil Chem. Soc. 1990, 67, 650-652.
5. Decker, E. A.; Erickson, M. C.; Hultin, H. O. Enzymic lipid oxidative activities of sarcoplasmic reticulum in several species of northwest Atlantic fish. Comp. Biochem. Physiol. 1988, 91B, 7-9.
6. Erickson, M. C. Lipid and tocopherol composition of farm-raised striped and hybrid striped bass. Comp. Biochem. Physiol. 1992, 101A, 171-176.
7. Erickson, M. C. Lipid extraction from channel catfish muscle: Comparison of solvent systems. J. Food Sci. 1993, 58, 84-89.
8. Erickson, M. C.; Selivonchick, D. P. A novel method to administer radiolabeled lipid to juvenile oysters. Lipids 1988, 23, 22-27.
9. Foegeding, E. A.; Lanier, T. C.; Hultin, H. O. Characteristics of edible muscle tissues. In Food Chemistry, 3rd ed.; Fennema, O. R., Ed.; Dekker: New York, 1996.
10. Fukuzawa, K.; Fujii, T. Peroxide dependent and independent lipid peroxidation: Site-specific mechanisms of initiation by chelated iron and inhibition by α-tocopherol. Lipids 1992, 27, 227-233.
11. Halliwell, B.; Gutteridge, M. C. Oxygen toxicity, oxygen radicals, transition metals and disease. Biochem. J. 1984, 219, 1-14.
12. Hsieh, R. J.; Kinsella, J. E. Oxidation of polyunsaturated fatty acids: Mechanisms, products, and inhibition with emphasis on fish. Adv. Food Nutr. Res. 1989, 33, 233-339.
13. Hultin, H. O. Enzyme catalyzed lipid oxidation in muscle microsomes. In Autooxidation in Food and Biological Systems; Simic, M. G., Karel, M., Eds.; Plenum Press: New York, 1979.
14. Igene, J. O.; Pearson, A. M.; Dugan, I. R.; Price, J. F. Role of triglycerides and phospholipids on development of rancidity in model meat systems during frozen storage. Food Chem. 1980, 5, 263-276.
15. Kates, M. Techniques of lipidology. In Laboratory Techniques in Biochemistry and Molecular Biology; Burdon, R. H., van Knippenberg, P. H., Eds.; Elsevier: New York, 1986.
16. Keller, J. D.; Kinsella, J. E. Phospholipid changes and lipid oxidation during cooking and frozen storage of raw ground beef. J. Food Sci. 1973, 38, 1200-1204.
17. Labuza, T. P.; Tsuyuki, H.; Karel, M. Kinetics of linoleate oxidation in model systems. J. Am. Oil Chem. Soc. 1969, 46, 409-416.
18. Lokesh, B. R.; Mathur, S. N.; Spector, A. A. Effect of fatty acid saturation on NADPH-dependent lipid peroxidation in rat liver microsomes. J. Lipid Res. 1981, 22, 905-915.
19. Mazeaud, F.; Bilinski, E. Free fatty acids and onset of rancidity in rainbow trout (Salmo gairdneri) flesh. Effect of phospholipase A. J. Fish Res. Board Can. 1976, 33, 1297-1302.
20. Mei, L.; McClements, D. J.; Wu, J.; Decker, E. A. Iron-catalyzed lipid oxidation in emulsion as affected by surfactant, pH and NaCl. Food Chem. 1998, 61, 307-312.
21. Scheschonka, A.; Murphy, M. E.; Sies, H. Temporal relationships between the loss of vitamin E, protein sulfhydryls and lipid peroxidation in microsomes challenged with different prooxidants. Chem.-Biol. Interact. 1990, 74, 233-252.
22. Shewfelt, R. L.; McDonald, R. E.; Hultin, H. O. Effect of phospholipid hydrolysis on lipid oxidation in flounder muscle microsomes. J. Food Sci. 1981, 46, 1297-1301.
23. Sista, R. V.; Erickson, M. C. Lipid oxidation in a chicken model system: Role of lipid and protein fibers. J. Food Lipids 1999, 6, 233-244.
24. Slaybj, B. M.; Hultin, H. O. Oxidation of a lipid emulsion by a peroxidizing microsomal fraction from herring muscle. J. Food Sci. 1984, 49, 1392-1393.
25. Tappell, A. L. The mechanism of the oxidation of unsaturated fatty acids catalyzed by hematin compounds. Arch. Biochem. Physiol. 1953, 44, 378-395.
26. Tichivangana, J. Z.; Morrissey, P. A. Lipid oxidation in cooked fish muscle. Irish J. Food Sci. Technol. 1982, 6, 157-163.
27. Toyomizu, M.; Hanaoka, K. Lipid oxidation of minced ordinary muscle of fish during storage at -5 °C and susceptibility to oxidation. Bull. Jpn. Soc. Sci. Fish. 1980, 46, 1007-1010.
28. Vatassery, G. T.; Smith, W. E. Determination of α-toco-pherolquinone (vitamin E quinone) in human serum, platelets and red cell membrane samples. Anal. Biochem. 1987, 167, 411-417.
29. Yoshida, Y.; Niki, E. Oxidation of methyl linoleate in aqueous dispersions induced by copper and iron. Arch. Biochem. Biophys. 1992, 295, 107-114.