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Enzymic Lipid Peroxidation in Microsomal Fractions from Beef Skeletal Muscle
Author(s) -
RHEE K. S.,
DUTSON T. R.,
SMITH G. C.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb13186.x
Subject(s) - microsome , lipid peroxidation , chemistry , incubation , longissimus dorsi , biochemistry , oxidative phosphorylation , microsoma , enzyme , food science
Enzymic lipid peroxidation in microsomes isolated from beef muscle (longissimus dorsi: LD) has been demonstrated. The reaction requirad NADPH or NADH, ADP, and Fe 2+ or Fe 3+ . The optimum pH of the reaction was approximately 6.5. The rate of oxidation was higher with NADPH than with NADH and also higher with Fe 2+ than with Fe 3+ . For microsomes isolated from the LD muscles stored for 3–11 days postmortem at 4°C, the rate of oxidation at pH 6.8 and with 0.1 mM NADPH, 0.1 mM ADP and 0.015 mM Fe 3+ ranged from 4.89–16.52 nmoles malonaldehyde per mg protein for 30 min incubation at 36°C. Prolonged storage of the intact muscles at 4°C considerably reduced the oxidative enzymic activity of the isolated microsomes.