Lipoxygenase activity of selected tissues and organs of baltic herring

Acta Ichthyologica et Piscatoria

Volumn 30, Issue 2, 2000, Pages 47-57

  Stodolnik, Ludmiła ^a   Samson, Edyta ^a  

^a WEST POMERANIAN UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 27844594654     PISSN: 01371592     EISSN: 17341515     Source Type: Journal    
DOI: 10.3750/AIP2000.30.2.05     Document Type: Article

References (39)

1. Aleško-Ožerskij J.P., N.N. Machova, L.V. Seviakova, L.M. Skurichin, 1986: O biologićeskoj izmencivosti i tocnosti opredelenija mikro- i makroelementov v rybach [About biological changes and accuracy of determination of micro- and macroelements in the fishes]. Vopr. Pitanija, 6: 64-68.
2. Borhan M., R.L. Shewfelt, H.O. Hultin, 1984: Sarcoplasmic reticulum from flounder muscle having improved lipid peroxidative activity. Analit. Biochem., 137: 58-61.
3. Boyington J.F., B.J. Gaffney, L.M. Amzel, The three-dimensional structure of an arachidonic acid 15-lipoxygenase. Science, 260: 1482-1486.
4. Christopher J., E. Pistarius, B. Axelrod, 1970: Isolation of an isoenzyme of soybean lipoxygenase. Biochim. Biophys. Acta, 198: 12-19.
5. Decker E.A., C.H. Huang, J.E. Osinchak, H.O. Hultin, 1989: Iron and copper role in enzymie lipid oxidation offish sarcoplasmic reticulum at in situ concentrations. J. Food Biochem., 13: 179-186.
6. Decker E.A., H.O. Hultin, 1990: Factor influencing the catalysis of lipid oxidation by the soluble fraction of mackerel muscle. J. Food Sci., 55: 947.
7. Decker E.A., H.O. Hultin, 1992: Lipid oxidation in muscle foods via redox iron. In: Lipid oxidation in muscle foods viaredox iron [St. Angelo (ed.)]. Symopsium Series 500 American Chemical Society, Washington DC: 33-54.
8. Eun J.B. J.O. Hearnsberger, J.A. Boyle, 1992: Enzymie lipid peroxidation system in channel catfish (Ictalurus punctatus) muscle microsomes. J. Aquatic Food Product Technology, 1, 3-4: 91-107.
9. Eun J.B. J.O. Hearnsberger, J.M. Kim, 1993: Antioxidants activators and inhibitors affect the enzymie lipid peroxidation system of catfish muscle microsomes. J. Food Sci., 58: 71-74.
10. Eun J.B. J.O. Hearnsberger, J. Silva, 1991: Enzymie lipid peroxidation system in channel catfish (Ictalurus punctatus) muscle microsomes. IFT Annual Meeting Abstract: 575. Dallas, TX.
11. Falandysz J. K. Ośmiałowski, 1990: Zawartość i współzależność pomiȩdzy stȩżeniem metali w tkance miȩśniowej dorszy z Zatoki Gdańskiej [Heavy metals contents in the muscle tissue of cod of the Gulf of Gdańsk and associated interrelations]. Bromat. Chem. Toksykol., 23, 1-2: 19-22.
12. German J.B., R.K Creveling, 1990: Identification and characterization of a 15-lipoxygenase from fish gills. J. Agric. Food Chem., 38: 2144-2147.
13. Grüm I.D., W.E. Barbeau, 1995: Lipoxygenase activity in menhaden gill tissue and its effect on odor n-3 fatty acid ester concentrates. J. Food Biochem., 18: 199-212.
14. Grim I.U., W.E. Barbeau, J.B. Crowther, 1996: Changes in headspace volatiles and peroxide values undeodorized menhaden oil over 20 week storage. J. Agric. Food Chem., 44: 1190-1194.
15. Harris P., J. Tall, 1994: Substrate specifity of mackerel flesh lipopolygenase. J. Food Sci., 59: 504-506, 516.
16. Hatanaga A., 1989: Aroma of green leaves. In: Sogo-Shishitsu-Kagaku [M. Kayama (ed.)]. Koseisya Koseikaku, Tokyo: 845-858.
17. Hochstein P., L. Ernster, 1963: ADP-activated lipid peroxidation coupled to the NADPH oxidase system of microsomes. Biochem. Biophys. Res. Comm., 12: 388-394.
18. Huang C.H., M.H. Huang, A.H. Lee, 1998: Characteristics of lipid peroxidation in sarcoplasmic reticulum of tilapia. Food Sci., 25: 104-108.
19. Hsiech R.J., J.B. German, J.E. Kinsella, 1988: lipoxygenase in fish tissue: some properties of the 12-lipoxygenase from trout gill. J. Agric. Food Chem., 36: 680-685.
20. Hultin H.O., 1988: Potential lipid oxidation problems in fatty fish processing. In: Fatty fish utilization: Upgrading from feed to food. Proceeding of a National Conference [Davis N. (ed.)]. UNC Sea Grant. College Program, Raleigh, NC: 185-223.
21. Hultin H.O., 1992: Biochemical deterioration of fish muscle. In: Quality assurance in the fish industry [Huss H.H., M. Jacobsen, J. Liston (eds.)]: 125-138.
22. Hultin H.O., 1994: Oxidation of lipids in seafoods. In: Sea foods: Chemistry, processing, technology and quality [Shahidi F., J.R. Botto (eds.)]. Blackie Academic and Professional, Glasgow; 47-94.
23. th Lipid Symposium, Ronneby, Sweden.
24. Hultin H.O., R.E. McDonald, S.D. Kelleher, 1982: lipid oxidation in fish muscle microsomes. In: Chemistry and biochemistry of marine food products [Martin R.E., G.J. Flick, C.E. Hebard, D.R. Ward (eds.)]. The AVI Publishing C, Westport, CT: 1-11.
25. Kuhn H., T. Schewe, S. Rapport, 1986: The stereochemistry of reactions of lipoxygenases and their metabolites. Adv. EnzymoL, 58: 273-291.
26. Linko R.R., 1967: Fatty acids and other components of Baltic herring flesh lipids. Ann. Univ. Turku, Ser. A, 101: 7-121.
27. McDonald R.E., H.O. Hultin, 1987: Some characteristics of the enzymie lipid peroxidation systems in the microsomal fraction of flounder muscle. J. Food Sci., 52: 15-21. 27.
28. McDonald R.E., S.D. Kelleher, H.O. Hultin, 1979: Membrane lipid oxidation in a microsomal fraction of red hake muscle. J. Food Biochem., 3: 125-134.
29. Mohri S., S.Y. Clio, Y. Endo, K. Fujimoto, 1990: Lipoxygenase activity in sardine skin. Agric. Biol. Chem., 54: 1889-1891.
30. Mohri S., S.Y. Cho, Y. Endo, K. Fujimoto, 1992: Linoleate 13(S)-lipoxygenase in sardine skin. J. Agric. Food Chem., 40: 573-576.
31. Satoh T., Y. Matsuda, M. Takashio, K. Satoh, T. Beppu, K. Arima, 1976: Isolation of lipoxygenase-like enzyme from Fiłsarium oxysporum. Agric. Biol. Chem., 40: 953-961.
32. Schmedes A., G. Helmer, 1989: A new thiobarbituric acid (TBA) method for determining free malonodialdehyde (MDA) and hydroperoxides selectively as a measure of lipid peroxidation. J. Am. Oil Chem. Soc., 66: 813-817.
33. Slabyj B.M., H.O. Hultin, 1982: Lipid peroxidation by microsomal fractions isolated from light and dark muscles ofherring (Clupea harengus), J. Food Scei., 47: 1395-1398.
34. Slabyj B.M., H.O. Hultin, 1984: Oxidation of a lipid emulsion by a peroxidizing microsomal fraction from herring muscle. J. Food Sci., 49: 1392-1393.
35. Stone R.A., J.E. Kinsella, 1989: Bleaching of β-carotene by trout gill lipoxygenase in the presence of polyunsaturated fatty acids substrates. J. Agric. Food Chem., 37: 866-868.
36. Ushio K., S. Wartabe, K. Hashimoto, 1989: Purification and characterization carp sarcoplasmic reticulum. Bull. Jap. Soc. Sci. Fish., 55: 1641-1648.
37. Wang Y.J., L.A. Miller, P.B. Addis, 1991: Effect of heat inactivation of lipoxygenase on lipid oxidation in lake herring. J. Am. Oil Chem. Soc., 68: 752-757.
38. Zhang C.H., T. Hirano, T. Suzuki, T. Shirai, 1992a: Enzimatically generated specific volatile compounds in ayu tissues. Bull. Jap. Soc. Sci. Fish., 58: 559-565.
39. Zhang C.H., T. Hirano, T. Suzuki, T. Shirai, A. Morrishito, 1992b: Volatile compounds and their generation in smelt. Bull. Jap. Soc. Sci. Fish., 58: 773-779.