Lipid oxidation induced by oxymyoglobin and metmyoglobin with involvement of H(2)O(2) and superoxide anion.

@article{Chan1997LipidOI,
  title={Lipid oxidation induced by oxymyoglobin and metmyoglobin with involvement of H(2)O(2) and superoxide anion.},
  author={Winston K Y Chan and Cameron Faustman and Mei-Chin Yin and Eric Decker},
  journal={Meat science},
  year={1997},
  volume={46 2},
  pages={181-90}
}
The role of oxymyoglobin oxidation in lipid oxidation was studied in a myoglobin-liposome system. The pro-oxidant effect of oxymyoglobin towards lipid oxidation was concentration-dependent. At equimolar concentrations, oxymyoglobin showed higher pro-oxidative activity towards lipid than metmyoglobin (p < 0.05). These results suggested that the process of oxymyoglobin oxidation is involved in catalyzing lipid oxidation. The addition of catalase into the oxymyoglobin-liposome system resulted in… CONTINUE READING

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