Lipid and protein oxidation in microsomal fraction from turkeys: Influence of dietary fat and vitamin e supplementation

Meat Science

Volumn 58, Issue 2, 2001, Pages 125-134

  Mercier, Y ^a   Gatellier, P ^a   Vincent, A ^a   Renerre, M ^a  

^a CEMAGREF   (France)

Author keywords

Lipid oxidation; Meat; Microsomal fraction; Protein oxidation; Rapeseed oil; Soya oil; Tallow; Turkey; Vitamin E

Indexed keywords

ANIMALIA; AVES; GLYCINE MAX; MELEAGRIS GALLOPAVO; SINAPIS ARVENSIS;

EID: 0035609367     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(00)00138-8     Document Type: Article

References (45)

1. Anton, M., Gatellier, Ph., & Renerre, M. (1993). Relationship between myoglobin and microsomal lipid oxidation: influence of muscle type and time post-mortem. In Proceedings 39th International Congress of Meat Science and Technology, S8, P01 WP, 1-6 August 1993, Calgary, Canada.
2. Apgar M.E., Hultin H.O. Lipid peroxidation in fish muscle microsomes in the frozen state. Criobiology. 19:1982;154-162.
3. Asghar A., Gray J.I., Booren A.M., Gomaa E.A., Abouzied M.M., Miller E.R., Buckley D.J. Effects of supranutritional dietary vitamin E levels on subcellular deposition of α tocopherol in the muscle and on pork quality. Journal of the Science in Food and Agriculture. 57:1991;31-41.
4. Asghar A., Lin C.F., Gray J.I., Buckley D.J., Booren A.M., Flegal C.J. Effects of lipid composition and α tocopherol supplementation on membranal lipid oxidation in broiler meat. Journal of Food Science. 55:1990;46-50.
5. Awad A.B., Giancola J.A., Fink C.S., Horvath P.J., Bernardis L. Effect of dietary fat on lipids and enzyme activities of rat hepatic membranes. Journal of Nutritional Biochemistry. 3:1992;80-86.
6. Baginsky E.S., Foa P.S., Zak B. Glucose-6-phosphatase. Bergmeyer H.U. Methods in enzymatic analysis (Vol. 2). 1974;876-880 Academic press, New York.
7. Burcham P.C., Kuhan Y.T. Introduction of carbonyl groups into proteins by the lipid peroxidation product, malondialdehyde. Biochemical and Biophysical Research Communications. 220:1996;996-1001.
8. Buttris J.L., Diplock A.T. HPLC methods for vitamin E in tissues. Packer L., Glazer A.N. Methods in enzymology. 1984;131-138 Academic press, New York.
9. Davies K.J.A. Protein damage and degradation by oxygen radicals. General aspects. Journal of Biological Chemistry. 262:1987;9895-9901.
10. Davies K.J.A., Goldberg A.L. Oxygen radicals stimulate extracellular proteolysis and lipid peroxidation by independant mechanism in erythrocytes. Journal of Biological Chemistry. 262:1987;8220-8226.
11. Decker E.A., Xiong Y.L., Calver J.T., Crum A.D., Blanchard S.P. Chemical, physical and functional properties of oxidized turkey white muscle myofibrillar proteins. Journal of Agricultural and Food Chemistry. 41:1993;186-189.
12. De Groot H., Nool T., Rymsa B. Alteration of the microsomal glucose-6-phosphatase system evoked by ferrous iron and haloalkane free radical mediated lipid peroxidation. Biochimica Biophysica Acta. 881:1986;350-355.
13. Ellman G. Tissue sulfhydryl groups. Archives of Biochemistry and Biophysics. 82:1959;70-77.
14. Esterbauer H., Schaur R.J., Zollner H. Chemistry and biochemistry of 4-hydroxynonenal, malonaldehyde and related aldehydes. Free Radicals Biology and Medicine. 1:1991;81-128.
15. Fucci L., Oliver C.N., Coon M.J., Stadtman E.R. Inactivation of key metabolic enzymes by mixed-function oxidation reactions: possible implication in protein turnover and ageing. Proceedings of the National Academy of Science USA. 80:1983;1521-1525.
16. Gatellier Ph., Mercier Y., Remignon H., Renerre M. Influence du mode d'alimentation sur l'oxydation des lipides et des protéines de la viande de dinde. Viandes et Produits Carnés. 17:1996;300-302.
17. Gatellier, Ph., Mercier, Y., & Renerre, M. (1996). Comparison of different systems on lipid and protein oxidation. "Meat for the consumer". In Proceedings 42th International Congress of Meat Science and Technology (pp. 127-128), 1-6 September 1996, Lillehammer, Norway.
18. Genot C., Meynier A., Viau M., David E., Metro B., Remignon H., Gandemer G. Acides gras alimentaires, composition des lipides intramusculaires et sensibilité à l'oxydation de la viande de dinde. Deuxièmes journées de la recherche avicole (Tours, france). 1997;231-234.
19. Gornall A.G., Bardawill C.G., David M.M. Determination of serum proteins by means of biuret reaction. Journal of Biological Chemistry. 177:1949;751-766.
20. 2-activated metmyoglobin. Journal of Agricultural and Food Chemistry. 33:1985;1188-1192.
21. Kanner J., Hazan B., Doll L. Catalytic "free" iron in muscle foods. Journal of Agricultural and Food Chemistry. 36:1988;412-415.
22. Lauridsen C., Buckley D.J., Morrissey P.A. Influence of dietary fat and vitamin E supplementation on α-tocopherol levels and fatty acid profiles in chicken muscle membranal fractions and susceptibility to lipid peroxidation. Meat Science. 46:1997;9-22.
23. Lynch S.M., Frey B. Mechanisms of copper- and iron-dependent oxidative modification of human low-density lipoprotein. Journal of Lipid Research. 34:1993;1745-1751.
24. Martinaud A., Mercier Y., Marinova P., Tassy C., Gatellier Ph., Renerre M. Comparison of oxidative processes on myofibrillar proteins from beef during maturation and by different model oxidation systems. Journal of Agricultural and Food Chemistry. 45:1997;2481-2487.
25. Marusich W.L., De Ritter E., Ogrinz E.F., Keating J., Mitrovic M., Bunnel R.H. Effect of supplemental vitamin E in control of rancidity in poultry meat. Poultry Science. 54:1975;831-844.
26. Mercier Y., Gatellier Ph., Viau M., Remignon H., Renerre M. Effect of dietary fat and vitamin E on lipid and protein oxidation in turkey meat during storage. Meat Science. 48:1998;301-317.
27. Mercier Y., Gatellier Ph., Viau M., Renerre M. Influence de la composition en acides gras alimentaires et de la teneur en vitamine E sur l'oxydation des lipides et des protéines membranaires microsomaux de muscle de dindon. 3èmes journées de la recherche avicole. 1999;411-414. (St Malo, France).
28. Monahan F.J., Gray J.I., Asghar A., Haug A., Shi B., Buckley D.J. Effect of dietary lipid and vitamin E supplementation on free radical production and lipid oxidation in porcine muscle microsomal fraction. Food Chemistry. 46:1993;1-6.
29. Monahan F.J., Gray J.I., Asghar A., Haug A., Strasburg G.M., Buckley D.J., Morrissey P.A. Influence of diet on lipid oxidation and membrane structure in porcine muscle microsomes. Journal of Agricultural and Food Chemistry. 42:1994;59-63.
30. Ohyashiki T., Kamata K., Takeuchi M., Matsui K. Contribution of peroxidation products to oxidative inactivation of rat liver microsomal Glucose-6-phosphatase. Journal of Biochemistry. 118:1995;508-514.
31. Oliver C.N., Alin B.W., Moerman E.J., Goldstein S., Stadtman E.R. Age-related changes in oxidized proteins. Journal of Biological Chemistry. 262:1987;5488-5491.
32. Rajguru S.U., Yeargans G.S., Seidler N.W. Exercise causes oxidative damage to rat skeletal muscle microsomes while increasing cellular sulfhydryls. Life Science. 54:1994;149-157.
33. Renerre M., Poncet K., Mercier Y., Gatellier Ph., Metro B. Influence of dietary fat and vitamin E on antioxidant status of muscles of turkey. Journal of Agricultural and Food Chemistry. 47:1999;237-244.
34. Rey A.I., LopezBote C.J., Sanz Arias R. Effect of extensive feeding on α-tocopherol concentration and oxidative stability of muscle microsomes from iberian pigs. Animal Science. 65:1997;515-520.
35. Reznick A.Z., Witt E., Matsumoto M., Packer L. Vitamin E inhibits protein oxidation in skeletal muscle of resting and exercised rats. Biochemical Biophysical Research Communications. 189:1992;801-806.
36. SAS (1989). SAS User's Guide. Cary NC; SAS Institute Inc. 638 pp.
37. Sato A., Huang M.Z., Watanabe S., Okuyama H., Nakamato H., Radak Z., Goto S. Protein carbonyl content roughly reflects the unsaturation of lipids in muscle but not in other tissues of stroke-prone spontaneously hypertensive strain (SHRSP) rats fed different fats and oils. Biological and Pharmalogical Bulletin. 21(12):1998;1271-1276.
38. Scholz R.W., Yudt M.R., Saini A.K., Reddy C.C. The effects of glutathione on protein thiols and α-tochopherol in rat liver microsomes following storage and during NADPH-dependent lipid peroxidation. Nutrition Research. 15:1995;1159-1172.
39. Sklan D., Tenne Z., Budowski P. The effect of dietary fat and tocopherol on lipolysis and oxidation in turkey meat stored at different temperatures. Poultry Science. 62:1983;2017-2021.
40. Soszynsky M., Bartosz G. Decrease in accessible thiols as an index of oxidative damage to membrane proteins. Free Radicals Biology and Medicine. 23:1997;463-469.
41. Stadtman E.R. Metal ion-catalyzed oxidation of proteins: biochemical mechanism and biological consequences. Free Radicals Biology and Medicine. 9:1990;315-325.
42. Suzuki S., Kaneko M., Chapman D.C., Dhalla N.S. Alteration in contractile proteins due to oxygen free radicals. Biochemica Biophysica Acta. 1074:1991;95-100.
43. Swierczynski J., Mayer D. Vitamin E prevents induction of carbonyl group formation in microsomal protein by dehydroepiandrosterone. Nutrition and Cancer. 32(2):1998;101-106.
44. Takenaka Y., Miki M., Yasuda H., Mino M. The effect of α-tocopherol as an antioxidant on the oxidation of membrane protein thiols induced by free radicals generated in different sites. Archives of Biochemistry and Biophysics. 285:1991;344-350.
45. Wen J., Morrissey P.A., Buckley D.J., Sheehy P.J.A. Supranutritionnal vitamin E supplementation in pigs influence on subcellular deposition of α tocopherol and on oxidative stability by conventionnal derivation spectrophotometry. Meat Science. 41:1997;301-310.