Efficiency of hemoglobin from rainbow trout, cod, and herring in promotion of hydroperoxide-derived free radicals

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 18, 2009, Pages 8661-8667

  Pazos, Manuel ^a   Andersen, Mogens L ^b   Skibsted, Leif H ^b  

^a INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

ESR; Fish hemoglobin; Free radicals; Lipid hydroperoxides; Lipid oxidation; Spin trapping

Indexed keywords

BENZENE DERIVATIVE; CUMENE HYDROPEROXIDE; FREE RADICAL; HEMOGLOBIN; HYDROGEN PEROXIDE;

ANIMAL; ARTICLE; ATLANTIC COD; BLOOD; CHEMISTRY; COMPARATIVE STUDY; DRUG STABILITY; FISH; HEAT; LIPID PEROXIDATION; OXIDATION REDUCTION REACTION; RAINBOW TROUT; SPECIES DIFFERENCE;

ANIMALS; BENZENE DERIVATIVES; DRUG STABILITY; FISHES; FREE RADICALS; GADUS MORHUA; HEMOGLOBINS; HOT TEMPERATURE; HYDROGEN PEROXIDE; LIPID PEROXIDATION; ONCORHYNCHUS MYKISS; OXIDATION-REDUCTION; SPECIES SPECIFICITY;

CLUPEA HARENGUS; CLUPEIDAE; GADUS MORHUA; MACCULLOCHELLA MACQUARIENSIS; ONCORHYNCHUS MYKISS; SALMONIDAE;

EID: 70349330756     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf901175q     Document Type: Article

References (33)

1. Hultin, H. O. Oxidation of Lipids in Seafoods. In Seafoods. Chemistry, Processing, Technology and Quality; Shahidi, F., Botta, J. R., Eds.; Blackie Academic and Professional: Suffolk, Great Britain, 1994; pp 49-74.
2. 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.
3. 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.
4. 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.
5. Undeland, I.; Ekstrand, B.; Lingnert, H. Lipid oxidation in minced herring (Clupea harengus) during frozen storage. Effect of washing and precooking. J. Agric. Food Chem. 1998, 46, 2319-2328.
6. Eymard, S.; Baron, C. P.; Jacobsen, C. Oxidation of lipid and protein in horse mackerel (Trachurus trachurus) mince and washed minces during processing and storage. Food Chem. 2009, 114, 57-65.
7. Richards, M. P.; Kelleher, S. D.; Hultin, H. O. Effect of washing with or without antioxidants on quality retention of mackerel fillets during refrigerated and frozen storage. J. Agric. Food Chem. 1998, 46, 4363-4371.
8. Pazos, M.; Alonso, A.; Fernández-Bolafios, J.;Torres, J. L.; Medina, I. Physicochemical properties of natural phenolics from grapes and olive oil by-products and their antioxidant activity in frozen horse mackerel fillets. J. Agric. Food Chem. 2006, 54, 366-373.
9. Undeland, I.; Hultin, H. O.; Richards, M. P. Aqueous extracts from some muscles inhibit hemoglobin-mediated oxidation of cod muscle membrane lipids. J. Agric. Food Chem. 2003, 51, 3111-3119.
10. Sannaveerappa, T.; Carlsson, N. G.; Sandberg, A. S.; Undeland, I. Antioxidative properties of press juice from herring (Clupea harengus) against hemoglobin (hb) mediated oxidation of washed cod mince. J. Agric. Food Chem. 2007, 55, 9581-9591.
11. Pazos, M.; Alonso, A.; Sanchez, I.; Medina, I. Hydroxytyrosol prevents oxidative deterioration in foodstuffs rich in fish lipids. J. Agric. Food Chem. 2008, 56, 3334-3340.
12. Iglesias, J.; Pazos, M.; Andersen, M. L.; Skibsted, L. H.; Medina, I. Caffeic acid as antioxidant in fish muscle: Mechanism of synergism with endogenous ascorbic acid and alpha-tocopherol. J. Agric. Food Chem. 2009, 57, 675-681.
13. Lee, C-H.; Krueger, C. G.; Reed, J. D.; Richards, M. P. Inhibition of hemoglobin-mediated lipid oxidation in washed fish muscle by cranberry components. Food Chem. 2006, 99, 591-599.
14. Erickson, M. C. Lipid Oxidation of Muscle Foods. In Food Lipids. Chemistry, Nutrition, and Biotechnology; Akoh, C. C, Min, D. B., Eds.; Marcel Deker, Inc.: New York, 2002; pp 365-411.
15. Undeland, I.; Kristinsson, H. G.; Hultin, H. O. Hemoglobinmediated oxidation of washed minced cod muscle phospholipids: Effect of pH and hemoglobin source. J. Agric. Food Chem. 2004, 52, 4444-4451.
16. Maestre, R.; Pazos, M.; Medina, I., Involvement of methemoglobin (methb) formation and hemin loss in the pro-oxidant activity of fish hemoglobins. J. Agric. Food Chem. 2009, 57, 7013-7021.
17. 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.
18. 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. (Richmond, Aust.) 2003, 69, 1298-1300.
19. Fyhn, U. E.; Fyhn, H. J.; Davis, B. J.; Powers, D. A.; Fink, W. L.; Garlik, R. L. Hemoglobin heterogeneity in amozonian fishes. Comp. Biochem. Physiol. 1979, 62A, 39-66.
20. 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.
21. Brown, W. D. Chromatography of myoglobin on diethylaminoethyl cellulose columnas. J. Biol. Chem. 1961, 236, 2238-2240.
22. 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, 1990; Vol. 186, pp 265-272.
23. 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.
24. Duling, D. R. Simulation of multiple isotropic spin-trap epr spectra. JMagn. Reson. B. 1994, 104, 105-110.
25. Huang, S. W.; Frankel, E. N. Antioxidant activity of tea catechins in different lipid systems. J. Agric. Food Chem. 1997, 45, 3033-3038.
26. Frankel, E. N.; Huang, S. W.; Kanner, J.; Bruce German, J. Interfacial phenomena in the evaluation of antioxidants: Bulk oils vs emulsions. J. Agric. Food Chem. 1994, 42, 1054-1059.
27. Pazos, M.; Andersen, M. L.; Skibsted, L. H. Amino acid and protein scavenging of radicals generated by iron and hydroperoxides: An electron spin resonance (ESR) spin-trapping study. J. Agric. Food Chem. 2006, 54, 10215-10221.
28. Tang, Q.; Kalsbeck, W. A.; Olson, J. S.; Bocian, D. F. Disruption of the heme iron-proximal histidine bond requires unfolding of deoxymyoglobin. Biochemistry 1998, 37, 7047-7056.
29. Kristensen, L.; Andersen, H. J. Effect of heat denaturation on the pro-oxidative activity of metmyoglobin in linoleic acid emulsions. J. Agric. Food Chem. 1997, 45, 7-13.
30. Bou, R.; Guardiola, F.; Codony, R.; Faustman, C.; Elias, R. J.; Decker, E. A. Effect of heating oxymyoglobin and metmyoglobin on the oxidation of muscle microsomes. J. Agric. Food Chem. 2008, 56, 9612-9620.
31. Reeder, B. J.; Wilson, M. T. Mechanism of reaction of myoglobin with the lipid hydroperoxide hydroperoxyoctadecadienoic acid. Biochem. J. 1998, 330, 1317-1323.
32. Davies, M. J. Detection of peroxyl and alkoxyl radicals produced by reaction of hydroperoxides with heme-proteins by electronspin resonance spectroscopy. Biochim. Biophys. Acta 1988, 964, 28-35.
33. 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.