אסיף מאגר המחקר החקלאי

Ferritin in Turkey muscle tissue: A source of catalytic iron ions for lipid peroxidation

Year:

1991

Source of publication :

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Volume :

39

Co-Authors:

Kanner, J., Department of Food Science, ARO, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel
Doll, L., Department of Food Science, ARO, Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel

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Abstract:

Ferritins from horse spleen (Sigma Chemical Co.) and those obtained from turkey liver and dark and light muscles were separated by gel chromatography and SDS gel electrophoresis. The results indicated that the basic subunits of 20 000-22 000 Da are similar between the ferritins extracted from liver or turkey muscles. The amount of iron/ferritin molecules in muscles is very low, only ∼5% of that in the liver. Dark and light muscles during storage at 4 °C released iron from ferritin. Ferritin extracted from turkey muscles stimulated muscle membrane lipid peroxidation. It seems that ferritin plays an important role in the process of muscle lipid peroxidation by being one of the main sources for "free" iron for this reaction. © 1991 American Chemical Society.

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