אסיף מאגר המחקר החקלאי

Lipid Deterioration Initiated by Phagocytic Cells in Muscle Foods: β-Carotene Destruction by a Myeloperoxidase-Hydrogen Peroxide-Halide System

Year:

1983

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Authors :

Volume :

31

Co-Authors:

Kanner, J., Institute of Food Science, Cornell University, Ithaca, New York 14853, Japan
Kinsella, J.E., Department of Food Technology, A.R.O. Volcani Center, Bet-Dagan 50-250, United States

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Abstract:

In fresh muscle foods, phagocytic cells may conceivably initiate and accelerate lipid oxidation. Fish leukocytes were obtained by density gradient centrifugation. The isolated neutrophils were rich in myeloperoxidase which was extracted from the leukocytes at pH 4.0 in the presence of 0.3 M sucrose. The crude enzyme showed a peroxidase activity of about 160 nmol of purpurogallin (formed from pyrogallol) (mg of protein)” min. An oxidation system using discoloration of β-carotene as an index -of lipid peroxidation was developed. Myeloperoxidase from fish leukocytes caused rapid discoloration of β-carotene in the presence of H202 and iodide or bromide ions. Purified myeloperixidase cooxidized β-carotene in the presence of chloride ions. No destruction of β-carotene occurred when halogen ions, H202, or the enzyme was omitted from the system. The data indicate that leukocytes may be a focus for initiation of lipid peroxidation in biological tissues. © 1983, American Chemical Society. All rights reserved.

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