TY - JOUR
T1 - Species-specific myoglobin oxidation
AU - Yin, Shuang
AU - Faustman, Cameron
AU - Tatiyaborworntham, Nantawat
AU - Ramanathan, Ranjith
AU - Maheswarappa, Naveena B.
AU - Mancini, Richard A.
AU - Joseph, Poulson
AU - Suman, Surendranath P.
AU - Sun, Qun
PY - 2011/11/23
Y1 - 2011/11/23
N2 - The effect of the lipid oxidation product, 4-hydroxy-2-nonenal (HNE), on oxidation of oxymyoglobin (OxyMb) from seven different meat-producing species was investigated. Relative to controls, HNE increased OxyMb oxidation within all species (p < 0.05) at both 25 and 4 °C, pH 5.6. The relative effect of HNE was greater for myoglobins (Mbs) that contained 12 ± 1 histidine (His) residues than for those that contained 9 His residues (p < 0.05); HNE efficacy in all species except chicken and turkey decreased with time. Mono-HNE adducts were detected in all species except chicken and turkey. In general, HNE alkylation increased the Mbs' ability to accelerate lipid oxidation in a microsome model. However, neither an HNE nor a Mb species dependent effect was observed. Results suggested that microsome model system associated lipid oxidation overshadowed HNE and species effects on OxyMb oxidation observed in lipid-free systems.
AB - The effect of the lipid oxidation product, 4-hydroxy-2-nonenal (HNE), on oxidation of oxymyoglobin (OxyMb) from seven different meat-producing species was investigated. Relative to controls, HNE increased OxyMb oxidation within all species (p < 0.05) at both 25 and 4 °C, pH 5.6. The relative effect of HNE was greater for myoglobins (Mbs) that contained 12 ± 1 histidine (His) residues than for those that contained 9 His residues (p < 0.05); HNE efficacy in all species except chicken and turkey decreased with time. Mono-HNE adducts were detected in all species except chicken and turkey. In general, HNE alkylation increased the Mbs' ability to accelerate lipid oxidation in a microsome model. However, neither an HNE nor a Mb species dependent effect was observed. Results suggested that microsome model system associated lipid oxidation overshadowed HNE and species effects on OxyMb oxidation observed in lipid-free systems.
KW - 4-hydroxy-2-nonenal
KW - lipid oxidation
KW - mass spectrometry
KW - meat color
KW - myoglobin
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U2 - 10.1021/jf202844t
DO - 10.1021/jf202844t
M3 - Article
C2 - 21942622
AN - SCOPUS:81255138153
SN - 0021-8561
VL - 59
SP - 12198
EP - 12203
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 22
ER -