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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Mancini</name><affiliation wicri:level="2"><inist:fA14 i1="01"><s1>Department of Animal Science, University of Connecticut, 3636 Horsebarn Hill Road Ext</s1><s2>Storrs, CT 06269-4040</s2><s3>USA</s3><sZ>1 aut.</sZ><sZ>2 aut.</sZ><sZ>3 aut.</sZ></inist:fA14><country>États-Unis</country><placeName><region type="state">Connecticut</region></placeName></affiliation></author><author><name sortKey="Seyfert, Mark" sort="Seyfert, Mark" uniqKey="Seyfert M" first="Mark" last="Seyfert">Mark Seyfert</name><affiliation wicri:level="2"><inist:fA14 i1="02"><s1>Department of Animal Sciences and Industry, Kansas State University, 224 Weber Hall</s1><s2>Manhattan, KS 66506</s2><s3>USA</s3><sZ>4 aut.</sZ><sZ>5 aut.</sZ></inist:fA14><country>États-Unis</country><placeName><region type="state">Kansas</region></placeName></affiliation></author><author><name sortKey="Hunt, Melvin C" sort="Hunt, Melvin C" uniqKey="Hunt M" first="Melvin C." last="Hunt">Melvin C. Hunt</name><affiliation wicri:level="2"><inist:fA14 i1="02"><s1>Department of Animal Sciences and Industry, Kansas State University, 224 Weber Hall</s1><s2>Manhattan, KS 66506</s2><s3>USA</s3><sZ>4 aut.</sZ><sZ>5 aut.</sZ></inist:fA14><country>États-Unis</country><placeName><region type="state">Kansas</region></placeName></affiliation></author></analytic><series><title level="j" type="main">Meat science</title><title level="j" type="abbreviated">Meat sci.</title><idno type="ISSN">0309-1740</idno><imprint><date when="2006">2006</date></imprint></series></biblStruct></sourceDesc><seriesStmt><title level="j" type="main">Meat science</title><title level="j" type="abbreviated">Meat sci.</title><idno type="ISSN">0309-1740</idno></seriesStmt></fileDesc><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></keywords><keywords scheme="Wicri" type="topic" xml:lang="fr"><term>Oxygène</term><term>Produit carné</term></keywords></textClass></profileDesc></teiHeader><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></TEI><affiliations><list><country><li>États-Unis</li></country><region><li>Connecticut</li><li>Kansas</li></region></list><tree><country name="États-Unis"><region name="Connecticut"><name sortKey="Jiali Tang" sort="Jiali Tang" uniqKey="Jiali Tang" last="Jiali Tang">JIALI TANG</name></region><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></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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