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Factors Affecting Catalysis of Lipid Oxidation by a Ferritin containing Extract of Beef Muscle
Author(s) -
SEMAN DENNIS L.,
DECKER ERIC A.,
CRUM ANDREA D.
Publication year - 1991
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.1365-2621.1991.tb05279.x
Subject(s) - ferritin , chemistry , lipid oxidation , biochemistry , ascorbic acid , hydrogen peroxide , ceruloplasmin , thiobarbituric acid , catalysis , superoxide dismutase , lipid peroxidation , antioxidant , food science
ABSTRACT Ferritin was extracted from bovine diaphragm muscle to determine whether in situ ferritin concentrations could catalyze oxidation of phosphatidylcholine liposomes. Production of thiobarbituric acid‐reactive substances by the ferritin‐containing fraction increased with increasing ascorbate and cysteine (10–500 μ.M). Ascorbate stimulated more lipid oxidation than cysteine. Catalysis of lipid oxidation by ascorbate and the ferritin‐containing fraction increased slightly with increasing pH from 5.0 to 7.0. Ferritin/ascorbate was inhibited by superoxide dismutase, EDTA and ceruloplasmin and stimulated by hydrogen peroxide. Data suggest ferritin may be partially responsible for catalysis of lipid oxidation in muscle foods.