The presence of an enzymatic lipid peroxidation system in microsomal fractions of beef or pork muscle has been demonstrated in this study. The enzymatic reaction required ADP, NADPH or NADH, and ferrous or ferric iron. When intact muscles or isolated microsomes were stored at -70°C for up to a month, the enzyme activity of the microsomes did not change. Metmyoglobin (MetMb) in the presence of hydrogen peroxide initiated microsomal lipid peroxidation, whereas no oxidation occurred in the presence of MetMb or hydrogen peroxide alone. With 10[mu]M to 50 [mu]M ferrous iron alone, there was significant stimulation of microsomal lipid peroxidation. From 100 [mu]M to 250 [mu]M, the ferrous iron alone caused no lipid peroxidation. The addition of h...
The primary objectives of this research were to characterize the involvement of lactate dehydrogenas...
Myoglobin (Mb) oxidation, and the subsequent browning, is the primary basis for consumer rejection o...
Due to the character of the original source materials and the nature of batch digitization, quality ...
Studies of lipid peroxidation in microsomes isolated from beef and pork muscles: and, Bioluminescent...
The objectives of this study were (1) to determine the elements that make differences in the oxidati...
A spectrofluorometric method for the determination of malonaldehyde in wet tissues which employes a ...
Lipid oxidation is the main factor which limits the shelf-life of meat when held under frozen storag...
AbstractHepatic microsomal lipid peroxidation has been studied in 4 inbred strains of mice: C57BL/6,...
This study investigated the progression of protein and lipid oxidation in different bi-phasic model ...
Size exclusion (SE) and hydrophobic interaction (HIC) high performance liquid chromatography (HPLC) ...
The influences of lipid peroxidation and pigment autoxidation in beef and liposome model systems wer...
AbstractPeroxide is one of the compounds that are indicated to be toxic in the human digestion syste...
Red meats such as pork contain pro-oxidative heme proteins that can act as initiators of protein oxi...
Peroxynitrite (ONOO−), formed from the nearly diffusion limited reaction between nitric oxide and su...
AbstractAlbumin is supposed to be the major antioxidant circulating in blood. This study examined th...
The primary objectives of this research were to characterize the involvement of lactate dehydrogenas...
Myoglobin (Mb) oxidation, and the subsequent browning, is the primary basis for consumer rejection o...
Due to the character of the original source materials and the nature of batch digitization, quality ...
Studies of lipid peroxidation in microsomes isolated from beef and pork muscles: and, Bioluminescent...
The objectives of this study were (1) to determine the elements that make differences in the oxidati...
A spectrofluorometric method for the determination of malonaldehyde in wet tissues which employes a ...
Lipid oxidation is the main factor which limits the shelf-life of meat when held under frozen storag...
AbstractHepatic microsomal lipid peroxidation has been studied in 4 inbred strains of mice: C57BL/6,...
This study investigated the progression of protein and lipid oxidation in different bi-phasic model ...
Size exclusion (SE) and hydrophobic interaction (HIC) high performance liquid chromatography (HPLC) ...
The influences of lipid peroxidation and pigment autoxidation in beef and liposome model systems wer...
AbstractPeroxide is one of the compounds that are indicated to be toxic in the human digestion syste...
Red meats such as pork contain pro-oxidative heme proteins that can act as initiators of protein oxi...
Peroxynitrite (ONOO−), formed from the nearly diffusion limited reaction between nitric oxide and su...
AbstractAlbumin is supposed to be the major antioxidant circulating in blood. This study examined th...
The primary objectives of this research were to characterize the involvement of lactate dehydrogenas...
Myoglobin (Mb) oxidation, and the subsequent browning, is the primary basis for consumer rejection o...
Due to the character of the original source materials and the nature of batch digitization, quality ...