נגישות
menu      
חיפוש מתקדם
תחביר
חפש...
הספר "אוצר וולקני"
אודות
תנאי שימוש
ניהול
קהילה:
אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Lipid Deterioration Initiated by Phagocytic Cells in Muscle Foods: β-Carotene Destruction by a Myeloperoxidase-Hydrogen Peroxide-Halide System
Year:
1983
Authors :
קנר, יוסף
;
.
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
Facilitators :
From page:
370
To page:
376
(
Total pages:
7
)
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.
Note:
Related Files :
Animal
beta carotene
carotenoids
halogen
Halogens
Hydrolysis
lipid peroxide
Lipid peroxides
meat
peroxidase
עוד תגיות
תוכן קשור
More details
DOI :
10.1021/jf00116a047
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
20326
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:35
You may also be interested in
Scientific Publication
Lipid Deterioration Initiated by Phagocytic Cells in Muscle Foods: β-Carotene Destruction by a Myeloperoxidase-Hydrogen Peroxide-Halide System
31
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
Lipid Deterioration Initiated by Phagocytic Cells in Muscle Foods: β-Carotene Destruction by a Myeloperoxidase-Hydrogen Peroxide-Halide System
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.
Scientific Publication
You may also be interested in