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Species-specific myoglobin oxidation.

Shuang Yin1, Cameron Faustman, Nantawat Tatiyaborworntham

  • 1Department of Animal Science, University of Connecticut, Storrs, Connecticut 06269-4040, United States.

Journal of Agricultural and Food Chemistry
|September 28, 2011
PubMed
Summary
This summary is machine-generated.

The lipid oxidation product 4-hydroxy-2-nonenal (HNE) accelerates oxymyoglobin (OxyMb) oxidation across meat species. HNE

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Area of Science:

  • Biochemistry
  • Food Science
  • Animal Science

Background:

  • Lipid oxidation products like 4-hydroxy-2-nonenal (HNE) are implicated in meat quality degradation.
  • Oxymyoglobin (OxyMb) is a key protein responsible for meat color and susceptible to oxidation.
  • Understanding HNE's impact on different meat species' OxyMb is crucial for meat preservation.

Purpose of the Study:

  • To investigate the effect of HNE on OxyMb oxidation in seven meat-producing species.
  • To determine if HNE's impact varies based on myoglobin (Mb) histidine content and species.
  • To assess HNE's influence on Mb's ability to promote lipid oxidation.

Main Methods:

  • Incubation of OxyMb from seven species with HNE at different temperatures and pH.
  • Quantification of OxyMb oxidation and detection of HNE-Mb adducts.
  • Assay of Mb's capacity to accelerate lipid oxidation in a microsome model system.

Main Results:

  • HNE significantly increased OxyMb oxidation in all tested species.
  • HNE's effect was more pronounced in Mbs with higher histidine content.
  • HNE-Mb adducts were observed in most species, but HNE efficacy decreased over time in some.
  • HNE-alkylated Mbs generally showed increased pro-oxidant activity in a microsome model.

Conclusions:

  • HNE is a potent accelerator of OxyMb oxidation, with variations influenced by Mb's histidine content.
  • While HNE affects OxyMb oxidation and subsequent lipid oxidation, these effects can be masked in complex systems like microsomes.
  • Further research is needed to elucidate the interplay between HNE, Mb structure, and lipid oxidation in meat systems.