Mechanisms involved in hemoglobin‐mediated oxidation of lipids in washed fish muscle and inhibitory effects of phospholipase A2

Abstract

The results of the present study suggest that ferryl Hb may play a role in Hb-mediated lipid oxidation and that PLA2 from pig pancreas may work together with Hb as a novel antioxidant with an ability to remove pre-formed LOOHs from a lipid substrate. © 2017 Society of Chemical Industry.

Color stability and lipid oxidation in pork sausage as affected by rosemary extract and phospholipase A 2 : A possible role for depletion of neutral lipid hydroperoxides

“…In seasoned pork sausage, R + P had lower LOOH compared with the R treatment after 42 days of −20°C storage. The ability of PLA 2 to deplete LOOH without the formation of secondary lipid oxidation products has been demonstrated in washed cod muscle oxidized by added hemoglobin (Tatiyaborworntham & Richards, 2018). Further, rosemary extract alone has been shown to stabilize LOOH in frying oil and prevented their breakdown (Réblová et al., 1999).…”

“…There was no effect of sow or light display on the LOOH in any lipid fraction (NL, FFA, and PL). Individual lipid fractions were examined because PLA 2 has been noted to deplete LOOH in washed fish muscle treated with added hemoglobin (Tatiyaborworntham & Richards, 2018) so that a decrease in FFA-OOH, PL-OOH, or NL-OOH due to added PLA 2 in pork sausage was considered. Thus, LOOH content in the FFA, NL, and PL fractions was compared among treatments R and R + P (Table 3).…”

“…The antioxidative effect of PLA 2 has been attributed to the structural rearrangement of the membrane after phospholipid hydrolysis (Shewfelt, 1981). The ability of PLA 2 to deplete lipid hydroperoxides as an antioxidant mechanism has also been described in washed fish muscle oxidized by added hemoglobin (Tatiyaborworntham & Richards, 2018). In addition, PLA 2 can selectively cleave FFA-OOH (free fatty acid peroxide) from phospholipids (Berg et al, 1993;Salgo et al, 1993).…”

Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products

“… The resistance to Cu2 + -induced lipid oxidation increased with the free fatty acid content. Tatiyaborworntham and Richards, 2018 , Tatiyaborworntham et al, 2021 Washed cod muscle Cold storage on ice at 2 °C Adding phospholipase A2 from porcine pancreas to washed cod led to increase in free fatty acid. Peroxide value, TBARS, and hemoglobin oxidation were inhibited by phospholipase A2 treatment.…”

“…The process of repeated washing removed endogenous water soluble anti-oxidants and pro-oxidants, leaving behind muscle matrix, lipid membranes, and lipid soluble components; therefore, pro- and anti-oxidants of interest can be studied using washed muscle models ( Wu, Xiao, Yin, Zhang, & Richards, 2021a ). Tatiyaborworntham and Richards (2018) studied the antioxidant effect of PLA2 against trout hemoglobin-mediated lipid oxidation in washed cod muscle. They found that not only did PLA2 inhibit formations of primary and secondary lipid oxidations, but also retarded oxidation of the heme protein.…”