Oxidation of fatty acids by heat treated hemoproteins

Eriksson, Caj; Olsson, Pär; Svensson, S.G.

doi:10.1007/bf02531471

Cited by 27 publications

(8 citation statements)

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“…Some of this activity may originate from lipoxygenases because these enzymes have been demonstrated in skin of sardine in at least three studies (18,54,55). The response of dark muscle extracts to heating is probably more complex and reflects several simultaneous reactions, e.g., denaturation of hemoproteins (56,57) and inactivation of microsomal enzymes (9,58). Concerning the former, Fujimoto et al (55) actually found sardine dark muscle to yield a higher pro-oxidative activity after cooking, something which is most likely related to the exposure/liberation of heme groups (57).…”

Section: Resultsmentioning

confidence: 99%

“…The response of dark muscle extracts to heating is probably more complex and reflects several simultaneous reactions, e.g., denaturation of hemoproteins (56,57) and inactivation of microsomal enzymes (9,58). Concerning the former, Fujimoto et al (55) actually found sardine dark muscle to yield a higher pro-oxidative activity after cooking, something which is most likely related to the exposure/liberation of heme groups (57). According to Undeland et al (59), different hemoproteins responded in different ways to heating at 55 and 100°C; myoglobin increased its pro-oxidative activity, whereas the inverse was seen for hemoglobin.…”

Section: Resultsmentioning

confidence: 99%

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Lipid oxidation in herring (Clupea harengus) light muscle, dark muscle, and skin, stored separately or as intact fillets

Undeland

Ekstrand

Lingnert

1998

J Americ Oil Chem Soc

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Light muscle, dark muscle, and skin from herring (Clupea harengus) were stored separately or as intact fillets at −18°C. After 0, 2, 8, 12, and 18 wk, all tissues were analyzed for conjugated dienes (A 234 ) and lipid hydroperoxides. In tissues stored separately, total absorbance at 268 nm (A 268 ) and lipid-soluble fluorescent oxidation products (FP) were also monitored. Further, prior to storage these tissues were subjected to measurement of total lipids, lipid classes, fatty acid pattern, α-tocopherol, iron, copper, selenium, and total aqueous pro-oxidative activity. When light muscle, dark muscle, and skin were stored as intact fillets, the following ranking order was seen for A 234 and levels of lipid hydroperoxides at the end of the storage period: skin > dark muscle > light muscle. The corresponding ranking order for tissues stored separately was: dark muscle > skin > light muscle, whereas for A 268 and FP the orders were: dark muscle > light muscle > skin and light muscle > dark muscle > skin, respectively. The compositional data obtained indicate the highest level of pro-oxidants in dark muscle and the highest level of polar lipids in light muscle. These observations reveal that pro-oxidants, to a greater extent than lipid composition, influence the increase in A 234 , hydroperoxides, and A 268 , whereas the reverse seems to be true for the increase in FP. The results also point to the strong influence from oxygen contact and tissue interactions on the progress of lipid oxidation in herring during storage. JAOCS 75, 581-590 (1998).A strong limiting factor in the processing and storage of herring (Clupea harengus) is the susceptibility of its lipids to oxidation. This susceptibility is caused by the powerful pro-oxidative systems present in fish and the highly unsaturated nature of the lipids (1). As a result, alterations in flavor, texture, nutritional value, and color may develop (2). Because both economic and nutritional factors call for an increase in the production of food from herring, there is a desire to understand, and thereby avoid, any changes in quality that result

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Lipid oxidation in herring (Clupea harengus) light muscle, dark muscle, and skin, stored separately or as intact fillets

Undeland

Ekstrand

Lingnert

1998

J Americ Oil Chem Soc

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“…The concentrations of haemoproteins necessary to give the observed rates of fatty acid oxidation would be much higher than the maximum possible in our preparations. For example, Eriksson, Olsson & Svensson (1970) showed that the rate of linoleate oxidation in the presence of undenatured catalase was 20,umol of 02 consumed/min per ,umol of haemoprotein. The partially purified lipoxygenase enzyme from potato contained less than 0.1 nmol of haematin/mg of protein.…”

Section: Resultsmentioning

confidence: 99%

Lipoxygenase from potato tubers. Partial purification and properties of an enzyme that specifically oxygenates the 9-position of linoleic acid

Galliard

Phillips

1971

Biochemical Journal

198

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A lipoxygenase (EC 1.13.1.13) was partially purified from potato tubers and was shown to differ from previously characterized soya-bean lipoxygenases in the positional specificity and pH characteristics of the oxygenation reaction. The potato enzyme converted linoleic acid almost exclusively (95%) into 9-d-hydroperoxyoctadeca-trans-10,cis-12-dienoic acid. The 13-hydroperoxy isomer was only a minor product (5%). Linolenic acid was an equally effective substrate, which was also oxygenated specifically at the 9-position. The enzyme had a pH optimum at 5.5-6.0 and was inactive at pH9.0. A half-maximal velocity was obtained at a linoleic acid concentration of 0.1mm. No inhibition was observed with EDTA (1mm) and cyanide (1mm) or with p-chloromercuribenzoate (0.2mm). Haemoproteins were not involved in the lipoxygenase activity. The molecular weight of the enzyme was estimated from gel filtration to be approx. 10(5). Preliminary evidence suggested that the enzyme oxygenated the n-10 position of fatty acids containing a penta(n-3, n-6)diene structure.

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“…The increased susceptibility of EtOH-extracted brown rice kernels to oxidative deterioration could be attributed to ethanolic-and heat-denaturation of the hemoproteins catalase and peroxidase found in the kernel . Eriksson et al (1969) demonstrated that the rate of linoleic acid oxidation in the presence of heat-denatured catalase and peroxidase increased as much as 11 times over that for unheated controls. St.…”

Section: Results and Discussion Extraction Temperature And Time Effectsmentioning

confidence: 99%

Stability of Ethanol‐Extracted Brown Rice to Hydrolytic and Oxidative Deterioration

Champagne

Hron

1992

Journal of Food Science

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Brown rice kernels extracted with EtOH at 70°C for 60 min were the most stable to lipolytic hydrolysis; free fatty acids (FFA) level in these kernels increased from l.O-1.4% during 6 mo storage at 36°C. At lower extraction temperatures and times, kernels were less stable to lipolytic hydrolysis. The higher the temperature of extraction, the more susceptible kernels were to oxidative deterioration during storage; extraction time was not a factor. Kernels extracted with recycled EtOH were no more susceptible to oxidation than those extracted with fresh EtOH.

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Oxidation of fatty acids by heat treated hemoproteins

Abstract: The hemoproteins catalase and peroxidase, after heat treatment which decreased their enzyme activities, became more efficient as heme catalysts of linoleic acid oxidation. These effects might be of importance for preservation and storage of food.

Cited by 27 publications

References 4 publications

Lipid oxidation in herring (Clupea harengus) light muscle, dark muscle, and skin, stored separately or as intact fillets

Lipid oxidation in herring (Clupea harengus) light muscle, dark muscle, and skin, stored separately or as intact fillets

Lipoxygenase from potato tubers. Partial purification and properties of an enzyme that specifically oxygenates the 9-position of linoleic acid

Stability of Ethanol‐Extracted Brown Rice to Hydrolytic and Oxidative Deterioration

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