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פותח על ידי קלירמאש פתרונות בע"מ -
Antioxidative effect of nitrite in cured meat products: Nitric oxide-iron complexes of low molecular weight
Year:
1984
Authors :
הראל, סטלה
;
.
קנר, יוסף
;
.
Volume :
32
Co-Authors:
Kanner, J., Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel
Harel, S., Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel
Shagalovich, J., Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel
Berman, S., Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel
Facilitators :
From page:
512
To page:
515
(
Total pages:
4
)
Abstract:
The activity of iron-nitric oxide complexes of low molecular weight toward lipid peroxidation was studied in a linoleate-β-carotene model system. Cysteine, and especially cysteine in the presence of iron ions, caused a rapid increase in β-carotene destruction. Compared with cysteine, the complex of cysteine-Fe-NO had no prooxidant effect. Addition of the cysteine-Fe-NO complex to the model containing cysteine-Fe 2+ or hemin inhibited β-carotene oxidation by 77% and 86%, respectively. The activity of hemin-NO on lipid oxidation was studied and compared under the same experimental conditions and concentrations as that of hemin. In the range of tested concentrations (1.8-9.0 μM), hemin acted as a prooxidant toward carotene oxidation and hemin-NO as an antioxidant. The antioxidative effect of hemin-NO was maintained even in the presence of lipoxygenase and myoglobin. The possible role of nitric oxide on the stabilization of lipid peroxidation in muscle foods is discussed. © 1984 American Chemical Society.
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DOI :
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
25660
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:16
Scientific Publication
Antioxidative effect of nitrite in cured meat products: Nitric oxide-iron complexes of low molecular weight
32
Kanner, J., Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel
Harel, S., Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel
Shagalovich, J., Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel
Berman, S., Agricultural Research Organization, Volcani Center, Bet Dagan 50250, Israel
Antioxidative effect of nitrite in cured meat products: Nitric oxide-iron complexes of low molecular weight
The activity of iron-nitric oxide complexes of low molecular weight toward lipid peroxidation was studied in a linoleate-β-carotene model system. Cysteine, and especially cysteine in the presence of iron ions, caused a rapid increase in β-carotene destruction. Compared with cysteine, the complex of cysteine-Fe-NO had no prooxidant effect. Addition of the cysteine-Fe-NO complex to the model containing cysteine-Fe 2+ or hemin inhibited β-carotene oxidation by 77% and 86%, respectively. The activity of hemin-NO on lipid oxidation was studied and compared under the same experimental conditions and concentrations as that of hemin. In the range of tested concentrations (1.8-9.0 μM), hemin acted as a prooxidant toward carotene oxidation and hemin-NO as an antioxidant. The antioxidative effect of hemin-NO was maintained even in the presence of lipoxygenase and myoglobin. The possible role of nitric oxide on the stabilization of lipid peroxidation in muscle foods is discussed. © 1984 American Chemical Society.
Scientific Publication
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