The effects of freeze-thaw and sonication on mitochondrial oxygen consumption, electron transport chain-linked metmyoglobin reduction, lipid oxidation, and oxymyoglobin oxidation
Identifieur interne : 001165 ( Main/Merge ); précédent : 001164; suivant : 001166The effects of freeze-thaw and sonication on mitochondrial oxygen consumption, electron transport chain-linked metmyoglobin reduction, lipid oxidation, and oxymyoglobin oxidation
Auteurs : JIALI TANG [États-Unis] ; Cameron Faustman [États-Unis] ; Richard A. Mancini [États-Unis] ; Mark Seyfert [États-Unis] ; Melvin C. Hunt [États-Unis]Source :
- Meat science [ 0309-1740 ] ; 2006.
Descripteurs français
- Pascal (Inist)
- Wicri :
- topic : Oxygène, Produit carné.
English descriptors
- KwdEn :
Abstract
Mitochondria potentially influence Mb redox stability in meat by (1) decreasing partial oxygen pressure via oxygen consumption, (2) mitochondrial electron transport chain (ETC)-linked reduction of MetMb, and/or (3) oxidation of mitochondrial membrane lipid. The objective of this study was to investigate the effect of freeze-thaw and sonication treatments on mitochondrial oxygen consumption, ETC-dependent MetMb reducing activity, lipid oxidation, and Mb redox stability. Mitochondria were frozen and thawed (-18°C for 2 h and 4 °C for 0.5 h) for 3 cycles, or sonicated for 30 s with a sonic dismembrator. State III oxygen consumption rate (OCR) was decreased by both treatments at pH 7.2, and by sonication only at pH 5.6 (P<0.05). There was no effect on state IV OCR (P>0.05). Respiratory control ratio (RCR) was decreased by freeze-thaw and sonication at pH 7.2 and 5.6 (P < 0.05). Sonication increased mitochondrial lipid oxidation and MetMb formation (P < 0.05); a similar effect was observed in sonicated samples in the presence of ascorbic acid and ferric chloride (P<0.05). Sonication also decreased mitochondrial ETC-dependent MetMb reduction (P<0.05). These results suggested that sonication treatment had the potential to affect Mb stability via mitochondrial lipid oxidation and/or ETC-mediated MetMb reduction, but the effect on myoglobin stability by freeze-thaw treatment was minimal.
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Pascal:06-0423421Le document en format XML
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<sourceDesc><biblStruct><analytic><title xml:lang="en" level="a">The effects of freeze-thaw and sonication on mitochondrial oxygen consumption, electron transport chain-linked metmyoglobin reduction, lipid oxidation, and oxymyoglobin oxidation</title>
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<s2>Storrs, CT 06269-4040</s2>
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<author><name sortKey="Faustman, Cameron" sort="Faustman, Cameron" uniqKey="Faustman C" first="Cameron" last="Faustman">Cameron Faustman</name>
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<series><title level="j" type="main">Meat science</title>
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<seriesStmt><title level="j" type="main">Meat science</title>
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<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Lipids</term>
<term>Meat product</term>
<term>Myoglobin</term>
<term>Oxidation</term>
<term>Oxidation reduction</term>
<term>Oxygen</term>
</keywords>
<keywords scheme="Pascal" xml:lang="fr"><term>Oxygène</term>
<term>Oxydoréduction</term>
<term>Lipide</term>
<term>Oxydation</term>
<term>Myoglobine</term>
<term>Produit carné</term>
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<keywords scheme="Wicri" type="topic" xml:lang="fr"><term>Oxygène</term>
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<front><div type="abstract" xml:lang="en">Mitochondria potentially influence Mb redox stability in meat by (1) decreasing partial oxygen pressure via oxygen consumption, (2) mitochondrial electron transport chain (ETC)-linked reduction of MetMb, and/or (3) oxidation of mitochondrial membrane lipid. The objective of this study was to investigate the effect of freeze-thaw and sonication treatments on mitochondrial oxygen consumption, ETC-dependent MetMb reducing activity, lipid oxidation, and Mb redox stability. Mitochondria were frozen and thawed (-18°C for 2 h and 4 °C for 0.5 h) for 3 cycles, or sonicated for 30 s with a sonic dismembrator. State III oxygen consumption rate (OCR) was decreased by both treatments at pH 7.2, and by sonication only at pH 5.6 (P<0.05). There was no effect on state IV OCR (P>0.05). Respiratory control ratio (RCR) was decreased by freeze-thaw and sonication at pH 7.2 and 5.6 (P < 0.05). Sonication increased mitochondrial lipid oxidation and MetMb formation (P < 0.05); a similar effect was observed in sonicated samples in the presence of ascorbic acid and ferric chloride (P<0.05). Sonication also decreased mitochondrial ETC-dependent MetMb reduction (P<0.05). These results suggested that sonication treatment had the potential to affect Mb stability via mitochondrial lipid oxidation and/or ETC-mediated MetMb reduction, but the effect on myoglobin stability by freeze-thaw treatment was minimal.</div>
</front>
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<region><li>Connecticut</li>
<li>Kansas</li>
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<name sortKey="Faustman, Cameron" sort="Faustman, Cameron" uniqKey="Faustman C" first="Cameron" last="Faustman">Cameron Faustman</name>
<name sortKey="Hunt, Melvin C" sort="Hunt, Melvin C" uniqKey="Hunt M" first="Melvin C." last="Hunt">Melvin C. Hunt</name>
<name sortKey="Mancini, Richard A" sort="Mancini, Richard A" uniqKey="Mancini R" first="Richard A." last="Mancini">Richard A. Mancini</name>
<name sortKey="Seyfert, Mark" sort="Seyfert, Mark" uniqKey="Seyfert M" first="Mark" last="Seyfert">Mark Seyfert</name>
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