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Oxidation of a Lipid Emulsion by a Peroxidizing Microsomal Fraction from Herring Muscle
Author(s) -
SLABYJ BOHDAN M.,
HULTIN HERBERT O.
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.tb14998.x
Subject(s) - clupea , herring , microsome , chemistry , emulsion , lipid oxidation , biochemistry , lipid peroxidation , chromatography , fraction (chemistry) , microsoma , antioxidant , fish <actinopterygii> , enzyme , biology , fishery
A microsomal fraction isolated from herring ( Clupea harengus ) muscle was shown to oxidize the lipids in an emulsion prepared from extracted lipids of herring muscle. The oxidation of the lipids of the emulsion was dependent on enzymic oxidation of the microsomal lipids. In the absence of either the microsomes or NADH (previously shown to be required for enzymic lipid peroxidation), no measurable oxidation occurred in either the lipid fraction of the microsomes or the lipids of the emulsion. Disappearance of eicosapentaenoic and docesahexaenoic acids from peroxidizing assay systems in presence and absence of lipid emulsion corresponded to the increase in TBA reactive substances.