Lipid Peroxidation in Linoleic Acid Micelles Caused by H2O2 in the Presence of Myoglobin | Zendy

Tsutomu Nakayama | Zendy; Yohei Chiba | Zendy; Kei Hashimoto | Zendy

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Lipid Peroxidation in Linoleic Acid Micelles Caused by H₂O₂ in the Presence of Myoglobin

Author(s) -

Tsutomu Nakayama,

Yohei Chiba,

Kei Hashimoto

Publication year - 1997

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.61.817

Subject(s) - metmyoglobin , myoglobin , chemistry , lipid peroxidation , linoleic acid , ascorbic acid , induction period , oxygen , biochemistry , antioxidant , food science , fatty acid , catalysis , organic chemistry

We investigated the lipid peroxidation in linoleic acid micells caused by H2O2 in the presence of metmyoglobin by monitoring the oxygen consumption. O2 consumption usually consisted of two phases. In the first phase, it occurred slowly and linearly until the concentration of linoleic acid hydroperoxide reached a certain value, rapid consumption, presumably by a chain reaction, then followed in the second phase. No effects of diethylenetriaminepentaacetic acid (DTPA) on the induction period (the period during the first phase) and the maximum oxygen consumption rate (MOCR) in the second phase indicate that free ferric ions liberated from myoglobin had no role in any phases during the lipid peroxidation. The differing dose effects of ascorbic acid, alpha-tocopherol, and sodium nitrite on the induction period and MOCR reflect their respective antioxidative mechanisms during lipid peroxidation.

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