NDLI: Lipid oxidation-induced oxidation in emu and ostrich myoglobins.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Nair, M. N. Suman, S. P. Li, S. Joseph, P. Beach, C. M.
Description	Country affiliation: United States Author Affiliation: Nair MN ( Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA.)
Abstract	Emu and ostrich are ratites gaining increasing popularity as sources of low-fat meats. Secondary products of lipid oxidation, such as 4-hydroxy-2-nonenal (HNE), compromise myoglobin redox stability in a species-specific manner. However, the molecular basis of lipid oxidation-induced oxidation in ratite myoglobins has not been investigated. Therefore, our objective was to characterize lipid oxidation-induced oxidation in ratite myoglobins, in comparison with beef myoglobin. At physiological condition (pH7.4, 37 °C) HNE accelerated (P<0.05) oxidation of emu, ostrich, and beef oxymyoglobins. Autoxidation and HNE-induced oxidation were greater (P<0.05) in ostrich oxymyoglobin than in emu and beef oxymyoglobins. Mass spectrometric analyses revealed that HNE formed mono-adduct with both emu and ostrich myoglobins after 6h of incubation. Tandem mass spectrometry demonstrated that HNE adducted histidine 36 in ostrich myoglobin, whereas histidines 34 and 36 were adducted in emu myoglobin. The results indicate that primary structure of ratite myoglobins influences their redox stability in the presence of prooxidants.
File Format	HTM / HTML
ISSN	03091740
Part	Pt A
Volume Number	96
e-ISSN	18734138
Journal	Meat Science
Issue Number	2
Language	English
Publisher	Elsevier
Publisher Date	2014-02-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Nutritional Discipline Sciences Lipid Metabolism Meat Analysis Myoglobin Chemistry Aldehydes Animals Cattle Dromaiidae Hydrogen-ion Concentration Muscle, Skeletal Oxidation-reduction Struthioniformes Tandem Mass Spectrometry Comparative Study Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Food Science

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