Involvement of methemoglobin (MetHb) formation and hemin loss in the pro-oxidant activity of fish hemoglobins

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 15, 2009, Pages 7013-7021

  Maestre, Rodrigo ^a   Pazos, Manuel ^a   Medina, Isabel ^a  

^a INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

Author keywords

Autoxidation; Fish hemoglobin; Hemin loss; Hydroperoxides; Isoelectrofocusing; Methemoglobin; Pro oxidant; Trans 2 pentenal

Indexed keywords

FISH PROTEIN; HEMIN; HEMOGLOBIN; METHEMOGLOBIN; REACTIVE OXYGEN METABOLITE;

ANIMAL; ARTICLE; FISH; LIPID METABOLISM; METABOLISM; OXIDATION REDUCTION REACTION; SKELETAL MUSCLE;

ANIMALS; FISH PROTEINS; FISHES; HEMIN; HEMOGLOBINS; LIPID METABOLISM; METHEMOGLOBIN; MUSCLE, SKELETAL; OXIDATION-REDUCTION; REACTIVE OXYGEN SPECIES;

DICENTRARCHUS LABRAX; EQUIDAE; POLLACHIUS; POLLACHIUS POLLACHIUS; TRACHURUS TRACHURUS;

EID: 68249114772     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9006664     Document Type: Article

References (35)

1. Frankel, E. N. Lipid Oxidation; The Oily Press: Dundee, Scotland, 1998.
2. Erickson, M. C. Lipid oxidation of muscle foods. In Food Lipids, Chemistry, Nutrition, and Biotechnology; Akoh, C. C., Min, D. B., Eds.; Dekker: New York, 2002; pp 365-411.
3. Richards, M. P.; Dettman, M. A. Comparative analysis of different hemoglobins: Autoxidation, reaction with peroxide, and lipid oxidation. J. Agric. Food Chem. 2003, 51, 3886-3891.
4. Richards, M. P.; Modra, A. M.; Li, R. Role of deoxyhemoglobin in lipid oxidation of washed cod muscle mediated by trout, poultry and beef hemoglobins. Meat Sci. 2002, 62, 157-163.
5. Richards, M. P.; Hultin, H. O. Contribution of blood and blood components to lipid oxidation in fish muscle. J. Agric. Food Chem. 2002, 50, 555-564.
6. Pazos, M.; Medina, I.; Hultin, H. O. Effect of ph on hemoglobincatalized lipid oxidation in cod muscle membranes in vitro and in situ. J. Agric. Food Chem. 2005, 53, 3605-3612.
7. O'brien, P. J. Intracellular mechanisms for the decomposition of a lipid peroxide. I. Decomposition of a lipid peroxide by metal ions, heme compounds and nucleophiles. Can. J. Biochem. 1969, 47, 485-492.
8. Pazos, M.; Lois, S.; Torres, J. L.; Medina, I. Inhibition of hemoglobin- and iron-promoted oxidation in fish microsomes by natural phenolics. J. Agric. Food Chem. 2006, 54, 4417-4423.
9. Pazos, M.; Andersen, M. L.; Skibsted, L. H. Heme-mediated production of free radicals via preformed lipid hydroperoxide fragmentation. J. Agric. Food Chem. 2008, 56, 11478-11484.
10. Kanner, J. Oxidative processes in meat and meat products quality implications. Meat Sci. 1994, 36, 169-189.
11. Richards, M. P.; Hultin, H. O. Effect of pH on lipid oxidation using trout hemolysate as a catalyst: a possible role for deoxyhemoglobin. J. Agric. Food Chem. 2000, 48, 3141-3147.
12. Svistunenko, D. A.; Dunne, J.; Fryer, M.; Nicholls, P.; Reeder, B. J.; Wilson, M. T.; Bigotti, M. G.; Cutruzzola, F.; Cooper, C. E. Comparative study of tyrosine radicals in hemoglobin and myoglobins treated with hydrogen peroxide. Biophys. J. 2002, 83, 2845-2855.
13. Brown, W. D. Chromatography of myoglobin on diethylaminoethyl cellulose columns. J. Biol. Chem. 1961, 236, 2238-2240.
14. Winterbourn, C. C. Oxidative reaction of hemoglobin. In Methods in Enzymology. Oxygen Radicals in Biological Systems; Packer, L., Glazer, A. N., Eds.; Academic Press: London, U.K., 1990; Vol. 186, pp 265-272.
15. Huang, S. W.; Frankel, E. N. Antioxidant activity of tea catechins in different lipid systems. J. Agric. Food Chem. 1997, 45, 3033-3038.
16. Frankel, E. N.; Huang, S. W.; Kanner, J.; German, J. B. Interfacial phenomena in the evaluation of antioxidants: bulk oils vs emulsions. J. Agric. Food Chem. 1994, 42, 1054-1059.
17. Buege, J. A.; Aust, S. D. Microsomal lipid peroxidation. In Methods in Enzymology: Biomembranes. Specialiced Techniques; Fleischer, S., Packer, L., Eds.; Academic Press: New York, 1978; Vol. 52, pp 302-310.
18. Chapman, R. A.; Mackay, K. The estimation of peroxides in fats and oils by the ferric thiocyanate method. J. Am. Oil Chem. Soc. 1949, 26, 360-363.
19. McDonald, R. E.; Hultin, H. O. Some characteristics of the enzymic lipid peroxidation system in the microsomal fraction of flounder skeletal muscle. J. Food Sci. 1987, 52, 15-21.
20. Larsson, K.; Almgren, A.; Undeland, I. Hemoglobin-mediated lipid oxidation and compositional characteristics of washed fish mince model systems made from cod (Gadus morhua), herring (Clupea harengus), and salmon (Salmo salar) muscle. J. Agric. Food Chem. 2007, 55, 9027-9035.
21. Undeland, I.; Kristinsson, H. G.; Hultin, H. O. Hemoglobin-mediated oxidation of washed minced cod muscle phospholipids: effect of pH and hemoglobin source. J. Agric. Food Chem. 2004, 52, 4444-4451.
22. Richards, M. P.; Hultin, H. O. Effects of added hemolysate from mackerel, herring and rainbow trout on lipid oxidation of washed cod muscle. Fish. Sci. 2003, 69, 1298-1300.
23. Undeland, I.; Hultin, H. O.; Richards, M. P. Added triacylglycerols do not hasten hemoglobin-mediated lipid oxidation in washed minced cod muscle. J. Agric. Food Chem. 2002, 50, 6847-6853.
24. Igene, J. O.; Pearson, A. M. Role of phospholipids and triglycerides in warmed-over flavor development in meat model systems. J. Food Sci. 1979, 44, 1285-1290.
25. Richards, M. P.; Nelson, N. M.; Kristinsson, H. G.; Mony, S. S. J.; Petty, H. T.; Oliveira, A. C. M. Effects of fish heme protein structure and lipid substrate composition on hemoglobin-mediated lipid oxidation. J. Agric. Food Chem. 2007, 55, 3643-3654.
26. Harrington, J. P. Structural and functional studies of the king salmon, Oncorhynchus tshawytscha, hemoglobins. Comp. Biochem. Physiol. Part B 1986, 84, 111-116.
27. Stryer, L. Oxygen-transporting proteins: myoglobin and hemoglobin. In Biochemistry; Freeman, W. H., Ed.; New York. 1988; pp 143-176.
28. Richards, M. P.; Ostdal, H.; Andersen, H. J. Deoxyhemoglobinmediated lipid oxidation in washed fish muscle. J. Agric. Food Chem. 2002, 50, 278-1283.
29. Grunwald, E. W.; Richards, M. P. Mechanisms of heme proteinmediated lipid oxidation using hemoglobin and myoglobin variants in raw and heated washed muscle. J. Agric. Food Chem. 2006, 54, 8271-8280.
30. Reeder, B. J.; Wilson, M. T. Mechanism of reaction of myoglobin with the lipid hydroperoxide hydroperoxyoctadecadienoic acid. Biochem. J. 1998, 330, 1317-1323.
31. Esterbauer, H.; Schaur, R. J.; Zollner, H. Chemistry and biochemistry of 4-hydroxynonenal, malonaldehyde and related aldehydes. Free Radical Biol. Med. 1991, 11, 81-128.
32. Iglesias, J.; Lois, S.; Medina, I. Development of a solid-phase microextraction method for determination of volatile oxidation compounds in fish oil emulsions. J. Chromatogr., A 2007, 1163, 277-287.
33. Iglesias, J.; Medina, I. Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle. J. Chromatogr., A 2008, 1192, 9-16.
34. Faustman, C.; Liebler, D. C.; McClure, T. D.; Sun, Q. α,β-unsaturated aldehydes accelerate oxymyoglobin oxidation. J. Agric. Food Chem. 1999, 47, 3140-3144.
35. Suman, S. P.; Faustman, C.; Stamer, S. L.; Liebler, D. C. Proteomics of lipid oxidation-induced oxidation of porcine and bovine oxymyoglobins. Proteomics 2007, 7, 628-640.