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Yan E, Wang Y, He L, Guo J, Zhang X, Yin J. Effects of Dietary L-malic Acid Supplementation on Meat Quality, Antioxidant Capacity and Muscle Fiber Characteristics of Finishing Pigs. Foods 2022; 11:foods11213335. [PMID: 36359950 PMCID: PMC9656922 DOI: 10.3390/foods11213335] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 10/07/2022] [Accepted: 10/19/2022] [Indexed: 11/25/2022] Open
Abstract
L-malic acid is a vital intermediate in the citric acid cycle and has been reported to improve the antioxidant capacity and aerobic oxidation of weaned piglets; however, its application in finishing pigs is limited at present. This study explored the effects of dietary L-malic acid supplementation on the carcass traits and meat quality of finishing pigs. In a 45-day experiment, 192 Duroc × Landrace × Yorkshire pigs (75.01 ± 0.51 kg) were divided into four treatments, i.e., a basal diet supplemented with 0, 0.5%, 1%, and 2% L-malic acid complex. The results showed that L-malic acid supplementation had no effects on the growth performance of finishing pigs. Importantly, L-malic acid significantly increased redness (a*) value at 24-h postmortem (quadratic, p < 0.05) and tended to increase the proportion of oxymyoglobin (OMb) (quadratic, p = 0.10), as well as the total antioxidant capacity (T-AOC) activity (quadratic, p = 0.08) in the longissimus dorsi (LD) muscle. Further, dietary supplementation of 1% L-malic acid markedly increased the protein expression level of slow skeletal myosin heavy chain (MyHC) in the LD muscle (p < 0.05). Moreover, 0.5% and 2% L-malic acid supplementation significantly increased carcass length and loin eye area (p < 0.05). In conclusion, dietary L-malic acid could effectively improve the meat color and carcass traits of finishing pigs.
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Rabkin B, Tirosh O, Kanner J. Reactivity of Vitamin E as an Antioxidant in Red Meat and the Stomach Medium. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:12172-12179. [PMID: 36121850 DOI: 10.1021/acs.jafc.2c03674] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The stomach is a bioreactor and an important intersection of biochemical reactions that affect human health. Lipid peroxidation of meat in the stomach medium generates malondialdehyde (MDA), which is absorbed from the gut into human plasma and modifies low-density lipoprotein (LDL) to MDA-LDL. We found in the stomach medium (pH 3.0) a high antioxidant activity of vitamin E against meat lipid peroxidation, almost 35-fold higher than at pH 6.3. In the stomach medium, the antioxidant activity of vitamin E on meat lipid peroxidation was 20-fold higher than that of catechin. Vitamin E, at pH 3.0, acts synergistically with metmyoglobin (MbFe+3), as a peroxidase/antioxidant couple. The synergistic effect of MbFe+3/vitamin E was almost 150-fold higher than the antioxidant effect achieved by MbFe+3/catechin. The meat antioxidant activity was maintained continuously by addition of a low concentration of vitamin E, catechin, and vitamin C, preventing the propagation of lipid oxidation, reactive aldehyde generation, and the loss of vitamin E.
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Affiliation(s)
- Boris Rabkin
- Department of Food Science, ARO Volcani Center, Bet-Dagan 50250, Israel
| | - Oren Tirosh
- Institute of Biochemistry, Food Science and Nutrition, Faculty of Agriculture Food and Environment, The Hebrew University of Jerusalem, Rehovot 76100, Israel
| | - Joseph Kanner
- Department of Food Science, ARO Volcani Center, Bet-Dagan 50250, Israel
- Institute of Biochemistry, Food Science and Nutrition, Faculty of Agriculture Food and Environment, The Hebrew University of Jerusalem, Rehovot 76100, Israel
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Luo Y, Ju N, Chang J, Ge R, Zhao Y, Zhang G. Dietary α-lipoic acid supplementation improves postmortem color stability of the lamb muscles through changing muscle fiber types and antioxidative status. Meat Sci 2022; 193:108945. [PMID: 35986989 DOI: 10.1016/j.meatsci.2022.108945] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 07/07/2022] [Accepted: 08/04/2022] [Indexed: 01/08/2023]
Abstract
This study investigated the effect of dietary α-lipoic acid (600 mg/kg) supplementation on the postmortem color stability of the biceps femoris from lambs. The results showed that dietary α-lipoic acid supplementation increased a* and decreased b* and metmyoglobin (MMb) percentage of the biceps femoris with the time of storage (P < 0.05). The content of malondialdehyde (MDA) reduced with the time of storage after treatment with α-lipoic acid (P < 0.05). α-lipoic acid increased the myoglobin (Mb) content, and myosin heavy chain I (MyHC I) gene expression but decreased glycogen content, lactate dehydrogenase (LDH) activity, and MyHC IIb gene expression (P < 0.05). The T-AOC value, catalase (CAT) activity, and expression of SOD and CAT gene expression increased after α-lipoic acid treatment (P < 0.05). Therefore, dietary α-lipoic acid supplementation improved the meat color by regulating muscle fiber types and inhibited glycolysis. Moreover, α-lipoic acid maintained meat color stability by effectively inhibiting muscle oxidation via enhancing the antioxidant capacity.
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Affiliation(s)
- Yulong Luo
- School of Food & Wine, Ningxia University, Yinchuan 750021, PR China
| | - Ning Ju
- School of Food & Wine, Ningxia University, Yinchuan 750021, PR China
| | - Jiang Chang
- School of Food & Wine, Ningxia University, Yinchuan 750021, PR China
| | - Ruixuan Ge
- School of Food & Wine, Ningxia University, Yinchuan 750021, PR China
| | - Yaya Zhao
- School of Food & Wine, Ningxia University, Yinchuan 750021, PR China
| | - Guijie Zhang
- School of Agriculture, Ningxia University, Yinchuan 750021, PR China.
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Germolus CB, Rehman UN, Ramahi AA, Jue T. Lipid Oxidation Product Nonenal and Myoglobin Oxidation. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Clayton B. Germolus
- Department of Biochemistry and Molecular Medicine University of California‐Davis Davis CA 95616 USA
| | - Usman N. Rehman
- Department of Biochemistry and Molecular Medicine University of California‐Davis Davis CA 95616 USA
| | - Amjad A. Ramahi
- Department of Biochemistry and Molecular Medicine University of California‐Davis Davis CA 95616 USA
| | - Thomas Jue
- Department of Biochemistry and Molecular Medicine University of California‐Davis Davis CA 95616 USA
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Salim A, Ferrari R, Monteiro M, Mano S. Effect of different feeding systems on color of longissimus muscle from Bos cattle: A systematic review and meta-analysis. Meat Sci 2022; 192:108871. [DOI: 10.1016/j.meatsci.2022.108871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 05/24/2022] [Accepted: 05/26/2022] [Indexed: 11/15/2022]
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Xu L, Zhang H, Yue H, Wu S, Yang H, Wang Z, Qi G. Gas stunning with CO 2 affected meat color, lipid peroxidation, oxidative stress, and gene expression of mitogen-activated protein kinases, glutathione S-transferases, and Cu/Zn-superoxide dismutase in the skeletal muscles of broilers. J Anim Sci Biotechnol 2018; 9:37. [PMID: 29760914 PMCID: PMC5941633 DOI: 10.1186/s40104-018-0252-2] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2017] [Accepted: 04/06/2018] [Indexed: 12/24/2022] Open
Abstract
BACKGROUND Meat color and lipid peroxidation are important traits related to meat quality. CO2 concentration is a critical factor that can affect meat quality in the commercial use of gas stunning (GS). However, the effect and mechanism of CO2 stunning on meat color and lipid peroxidation during long-term storage remain poorly studied. We aimed to study the effects of GS methods, especially CO2 concentration, on meat color and meat lipid peroxidation in broilers during long-term storage at 4 °C and to explore the potential mechanism of meat color change via lipid peroxidation and the inner lipid peroxide scavenging system. METHODS Eighteen broilers were sacrificed after exposure to one of the following gas mixtures for 90 s: 40% CO2 + 21% O2 + 39% N2 (G40%), 79% CO2 + 21% O2 (G79%), or no stunning (0% CO2, control). Meat color, serum variables, enzyme activities, and the gene expression of mitogen-activated protein kinase (MAPK), nuclear factor-erythroid 2-related factor 2 (Nrf2), glutathione S-transferase (GST) and superoxide dismutase (SOD) were determined. RESULTS The concentrations of serum triiodothyronine (T3, P = 0.03) and the ratio of serum free triiodothyronine/free thyroxine (FT3/FT4, P < 0.01) were decreased, whereas levels of serum cortisol (P < 0.01) were increased in the 40% CO2 group compared with the control group. Additionally, the thiobarbituric acid-reactive substances (TBARS) 3 d (P < 0.01) and TBARS 6 d (P = 0.01) in breast meat and the TBARS 3 d in thigh meat (P < 0.01) were increased in the 40% CO2 group compared with the control group. Serum T3 was negatively correlated with TBARS6 d both in the breast and thigh meat (r = - 0.63, P < 0.01 and r = - 0.47, P = 0.05 respectively). T3/T4 was negatively correlated with TBARS6 d in the breast meat and in the thigh meat (r = - 0.57, P = 0.01; and r = - 0.53, P = 0.03 respectively). Compared with the control group, Lightness (L*) 1 d (P = 0.03) and L*9 d (P < 0.01) were increased, whereas total chromatic aberration (E*) 1 d (P = 0.05) and E*3 d (P < 0.01) were decreased in the breast meat of both the G40% and G79% groups. The values of yellowness (b*) 3 d (P = 0.01), b*6 d (P < 0.01) and E*6 d (P < 0.01) in the thigh meat were lower in both the G40% and G79% groups than in the control group. In the breast muscle, the mRNA levels of c-Jun N-terminal kinase 2 (JNK2, P = 0.03), GSTT1 (P = 0.04), and SOD1 (P = 0.05) were decreased, and the mRNA levels of JNK1 (P = 0.07), Nrf2 (P = 0.09), and GSTA3 (P = 0.06) were slightly lower in both the G40% and G79% groups compared with the control group. However, among these genes, only the mRNA level of JNK1 was decreased in the G40% group compared with the control group and the G79% group (P = 0.03) in the thigh muscle. CONCLUSIONS Compared with the control group, meat color quality in the breast meat was decreased, and the expression of genes in the MAPK/Nrf2/ARE (antioxidant responsive element) antioxidant pathway in breast muscle was partly suppressed by GS of both 40% and 79% CO2. However, oxidative stress and meat lipid peroxidation during storage were aggravated by GS with 40% CO2 compared to GS with 79% CO2 and no GS.
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Affiliation(s)
- Lei Xu
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture & National, Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural Sciences, No. 12 Zhongguanchun South Street, Haidian District, Beijing, 100081 China
- College of Animal Science and Technology, Yangzhou University, No. 48 Wenhui East Road, Yangzhou, 225009 Jiangsu China
| | - Haijun Zhang
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture & National, Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural Sciences, No. 12 Zhongguanchun South Street, Haidian District, Beijing, 100081 China
| | - Hongyuan Yue
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture & National, Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural Sciences, No. 12 Zhongguanchun South Street, Haidian District, Beijing, 100081 China
| | - Shugeng Wu
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture & National, Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural Sciences, No. 12 Zhongguanchun South Street, Haidian District, Beijing, 100081 China
| | - Haiming Yang
- College of Animal Science and Technology, Yangzhou University, No. 48 Wenhui East Road, Yangzhou, 225009 Jiangsu China
| | - Zhiyue Wang
- College of Animal Science and Technology, Yangzhou University, No. 48 Wenhui East Road, Yangzhou, 225009 Jiangsu China
| | - Guanghai Qi
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture & National, Engineering Research Center of Biological Feed, Feed Research Institute, Chinese Academy of Agricultural Sciences, No. 12 Zhongguanchun South Street, Haidian District, Beijing, 100081 China
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Purohit A, Singh R, Kerr W, Mohan A. Effects of heme and nonheme iron on meat quality characteristics during retail display and storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2015. [DOI: 10.1007/s11694-015-9222-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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8
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Bekhit AEDA, Hopkins DL, Fahri FT, Ponnampalam EN. Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies. Compr Rev Food Sci Food Saf 2013; 12:565-597. [DOI: 10.1111/1541-4337.12027] [Citation(s) in RCA: 147] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2013] [Accepted: 06/06/2013] [Indexed: 01/12/2023]
Affiliation(s)
| | - David L. Hopkins
- NSW Dept. of Primary Industries; Centre for Red Meat and Sheep Development; PO Box 129; Cowra; NSW; Australia
| | - Fahri T. Fahri
- Australian Meat Processor Corp. Ltd., 460 Pacific Highway; St Leonards; NSW 2065; Australia
| | - Eric N. Ponnampalam
- Future Farming Systems Research Div.; Dept. of Primary Industries; Werribee; Victoria 3030; Australia
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Luna LC, Pigni NB, Torras-Claveria L, Monferran MV, Maestri D, Wunderlin DA, Feresin GE, Bastida J, Tapia A. Ramorinoa girolae Speg (Fabaceae) seeds, an Argentinean traditional indigenous food: Nutrient composition and antioxidant activity. J Food Compost Anal 2013. [DOI: 10.1016/j.jfca.2013.05.004] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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10
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Pistachio (Pistacia vera var Kerman) from Argentinean cultivars. A natural product with potential to improve human health. J Funct Foods 2013. [DOI: 10.1016/j.jff.2013.05.002] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Li Y, Liu S. Reducing lipid peroxidation for improving colour stability of beef and lamb: on-farm considerations. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:719-726. [PMID: 22102139 DOI: 10.1002/jsfa.4715] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/26/2010] [Revised: 08/23/2011] [Accepted: 09/27/2011] [Indexed: 05/31/2023]
Abstract
Meat colour and lipid stability are important sensory properties. Myoglobin oxidation is correlated with lipid oxidation, and one can exacerbate the occurrence of the other. Approaches to reduce both oxidative processes could focus on minimising oxidising agents in meat. In on-farm practices, dietary supplementation of antioxidants is a useful approach for improving lipid stability and then meat colour stability, and further improvement could be a combination of using hydrophobic and hydrophilic antioxidants. Genetic variations in the endogenous antioxidant systems could be identified for the development of a breeding strategy to bring a long-term benefit to the meat industry. To have a better understanding of oxidative stress and oxidation of long chain unsaturated fatty acids in live animals, the isoprostanes could be measured as an effective marker in vivo.
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Affiliation(s)
- Yanfei Li
- College of Veterinary Medicine, University of Northeast Agricultural University, Harbin, PR China
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12
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Omür-Özbek P, Dietrich AM, Duncan SE, Lee Y. Role of lipid oxidation, chelating agents, and antioxidants in metallic flavor development in the oral cavity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:2274-2280. [PMID: 22304665 DOI: 10.1021/jf204277v] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
This study investigated the production of metallic flavor, which is a combination of taste and retronasal odor. Chemical reactions in the oral cavity and saliva of healthy subjects were investigated after ingesting iron and copper solutions above and near threshold levels. Significant increase in lipid oxidation (p < 0.001) occurred after metal ingestion, detected as TBARS values. Ferrous ion caused the greatest flavor sensation and lipid oxidation, followed by cupric and cuprous ions. Ferric ion did not cause metallic sensation. Occurrence of oxidation was supported by damage to salivary proteins, detected as protein-carbonyls, and by a significant increase of odorous lipid oxidation related aldehydes. Sensory evaluation demonstrated that antioxidants (vitamins E and C) minimally reduced metallic flavor but that chelating agents (EDTA and lactoferrin) removed the metallic flavor. The role of lipid oxidation is essential for the production of a metallic flavor from ingestion of ferrous, cupric, and cuprous ions.
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Affiliation(s)
- Pinar Omür-Özbek
- Department of Civil and Environmental Engineering, Virginia Tech, Blacksburg, Virginia 24061, United States
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13
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Cherel P, Herault F, Vincent A, Le Roy P, Damon M. Genetic variability of transcript abundance in pig skeletal muscle at slaughter: Relationships with meat quality traits1. J Anim Sci 2012; 90:699-708. [DOI: 10.2527/jas.2011-4198] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- P. Cherel
- Hendrix Genetics RTC, F-45808 St. Jean de Braye, France
| | - F. Herault
- INRA, UMR0598 Génétique Animale, F-35042 Rennes, France
| | - A. Vincent
- INRA, UMR 1079 SENAH, F-35590 Saint Gilles, France
- Agrocampus Ouest, UMR1079 SENAH, F-35000 Rennes, France
| | - P. Le Roy
- INRA, UMR0598 Génétique Animale, F-35042 Rennes, France
| | - M. Damon
- INRA, UMR 1079 SENAH, F-35590 Saint Gilles, France
- Agrocampus Ouest, UMR1079 SENAH, F-35000 Rennes, France
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Luciano G, Moloney AP, Priolo A, Röhrle FT, Vasta V, Biondi L, López-Andrés P, Grasso S, Monahan FJ. Vitamin E and polyunsaturated fatty acids in bovine muscle and the oxidative stability of beef from cattle receiving grass or concentrate-based rations1. J Anim Sci 2011; 89:3759-68. [DOI: 10.2527/jas.2010-3795] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Larsson KJ, Undeland IK. Effect of caffeic acid on haemoglobin-mediated lipid and protein oxidation in washed cod mince during ice and frozen storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:2531-2540. [PMID: 20812382 DOI: 10.1002/jsfa.4121] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND Little is known about the relation between haemoglobin (Hb)-mediated lipid and protein oxidation in muscle foods and how these two reactions can be inhibited by naturally occurring antioxidants. This study was aimed at evaluating (1) lipid oxidation and protein oxidation induced by 20 µmol L(-1) Hb during chilled and frozen storage of washed cod mince and (2) the efficiency of 10-1000 ppm (0.063-6.3 mmol L(-1)) caffeic acid in preventing these reactions. RESULTS Addition of 20 µmol L(-1) Hb increased peroxide value (PV), rancid odour, protein carbonylation, protein insolubilisation, redness loss and α-tocopherol loss in ice-stored washed cod mince. Since both lipid and protein oxidation developed at the same time, it was not possible to conclude which reaction initiated the other. All studied reactions were efficiently inhibited by ≥ 50 ppm caffeic acid, which could be a result of α-tocopherol regeneration, general radical scavenging, reduced formation of oxidised Hb forms and/or conformational changes in Hb structure. During frozen storage the only clear effect of Hb was increased PV, and here caffeic acid was less efficient as an antioxidant. CONCLUSION Hb-induced lipid and protein oxidation occurred quickly in ice-stored washed cod mince, and the two reactions could not be separated in time. During frozen storage, Hb caused only limited lipid oxidation. Caffeic acid (≥50 ppm) was an efficient antioxidant during ice storage.
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Affiliation(s)
- Karin J Larsson
- Department of Chemical and Biological Engineering-Food Science, Chalmers University of Technology, SE-412 96 Göteborg, Sweden
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Faustman C, Sun Q, Mancini R, Suman SP. Myoglobin and lipid oxidation interactions: Mechanistic bases and control. Meat Sci 2010; 86:86-94. [DOI: 10.1016/j.meatsci.2010.04.025] [Citation(s) in RCA: 498] [Impact Index Per Article: 35.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2010] [Revised: 03/15/2010] [Accepted: 04/15/2010] [Indexed: 01/17/2023]
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17
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Medina I, Gallardo JM, Aubourg SP. Quality preservation in chilled and frozen fish products by employment of slurry ice and natural antioxidants. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.02016.x] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Medina I, González MJ, Iglesias J, Hedges ND. Effect of hydroxycinnamic acids on lipid oxidation and protein changes as well as water holding capacity in frozen minced horse mackerel white muscle. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.10.031] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Menna P, Salvatorelli E, Minotti G. 4′-Epidoxorubicin To Re-explore Anthracycline Degradation in Cardiomyocytes. Chem Res Toxicol 2009; 22:978-83. [DOI: 10.1021/tx900039p] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Pierantonio Menna
- Integrated Research Center and Laboratory of Drug Sciences, University Campus Bio-Medico, and Fondazione Alberto Sordi-Research Institute on Aging, 00128 Rome, Italy
| | - Emanuela Salvatorelli
- Integrated Research Center and Laboratory of Drug Sciences, University Campus Bio-Medico, and Fondazione Alberto Sordi-Research Institute on Aging, 00128 Rome, Italy
| | - Giorgio Minotti
- Integrated Research Center and Laboratory of Drug Sciences, University Campus Bio-Medico, and Fondazione Alberto Sordi-Research Institute on Aging, 00128 Rome, Italy
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Cheng Z, Li Y. What is responsible for the initiating chemistry of iron-mediated lipid peroxidation: an update. Chem Rev 2007; 107:748-66. [PMID: 17326688 DOI: 10.1021/cr040077w] [Citation(s) in RCA: 139] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Zhiyong Cheng
- The Key Laboratory of Bioorganic & Molecular Engineering, College of Chemistry & Molecular Engineering, Peking University, Beijing, China 100871
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21
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Baublits R, Pohlman F, Brown A, Johnson Z. Effects of enhancement with varying phosphate types and concentrations, at two different pump rates on beef biceps femoris instrumental color characteristics. Meat Sci 2005; 71:264-76. [DOI: 10.1016/j.meatsci.2005.03.015] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2005] [Revised: 03/18/2005] [Accepted: 03/18/2005] [Indexed: 10/25/2022]
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22
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Kawano K, Uda K, Otsuki R, Suzuki T. Preparation of artificial 2-, 3-, 4- and 8-domain myoglobins and comparison of their autoxidation rates. FEBS Lett 2004; 574:203-7. [PMID: 15358565 DOI: 10.1016/j.febslet.2004.08.028] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2004] [Accepted: 08/03/2004] [Indexed: 11/26/2022]
Abstract
Although most hemoglobins and myoglobins consist of 15-kDa single-domain subunits, structurally unusual hemoglobins, such as Artemia 9-domain and Barbatia 2-domain hemoglobins, occur naturally in several invertebrates. These hemoglobins appear to be the result of gene duplication and fusion. Using cDNA coding for the open reading frame of Aplysia kurodai myoglobin, artificial cDNA inserts corresponding to contiguous dimer, trimer, tetramer and octamer myoglobins (2-, 3-, 4- and 8-domain myoglobins) were prepared and cloned into pMAL or pQE plasmids. These artificial myoglobins and wild-type single-domain myoglobins were successfully expressed in Escherichia coli in the heme-attached, oxygenated form. Myoglobin was purified partially by ammonium sulfate fractionation and gel filtration, and autoxidation rates were examined. The autoxidation rates of recombinant wild-type myoglobins with MBP or hexameric His tag were comparable to those of native myoglobin, suggesting that the recombinant proteins appear to be properly folded and that the N-terminal MBP or His tag does not have an affect on the rate. On the other hand, the rates were significantly decreased in the 2- and 3-domain myoglobins (50% and 30% of the single-domain myoglobins, respectively). The rates for 4- and 8-domain myoglobins were similar to those for 3-domain myoglobin. These results indicate that the artificial poly-domain structure of myoglobin is more stable than the usual single-domain myoglobin from the viewpoint of storage of bound dioxygen.
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Affiliation(s)
- Kazufumi Kawano
- Laboratory of Biochemistry, Faculty of Science, Kochi University, Kochi 780-8520, Japan
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