猪肉微粒体脂肪酸氧化产物对氧合肌红蛋白氧化的影响

从猪肉中分离出微粒体 ,与提纯的猪肉氧合肌红蛋白混合培养 ,研究微粒体脂肪酸氧化产物对氧合肌红蛋白氧化的影响。结果表明 ,氧化的微粒体的硫代巴比妥酸值 (TBARS)比对照组、新制备的微粒体组和氧化的微粒体 +肌肽组显著升高 (P <0 0 5 ) ,更易引起氧合肌红蛋白氧化 (P <0 0 5 )。氧化的微粒体产物通过透析管 (截流相对分子质量 5 0 0 )后也比对照、新制备的微粒体加快氧合肌红蛋白氧化 (P <0 0 5 )。将 4种脂肪酸氧化产物 (辛醛、壬醛、辛烯醛、壬烯醛 )分别添加于氧合肌红蛋白溶液中 ,结果辛烯醛、壬烯醛显著加快了氧合肌红蛋白氧化 (P <0 0 5 ) ,而对照、辛醛、壬醛 3组间氧合肌红蛋白氧化差异不显著 (P >0 0 5 )。提示 ,微粒体脂肪酸氧化产物 ,尤其是小分子不饱和氧化产物会促进氧合肌红蛋白氧化

Effect of oxidation products of fatty acids in microsomes from pork on oxymyoglobin oxidation in vitro

Microsomes were isolated from pork,and mixed with oxymyoglobin to study oxymyoglobin oxidation.Oxidized microsomes contained higher concentrations of TBARS and caused greater metmyoglobin formation than control,freshly prepared microsomes and oxidized microsomes+carnosine( P <0 05).Oxidation products of fatty acids in microsomes crossed through dialysis tubes(mol.wt.cut off=500),accelerated the oxidation of oxymyoglobin more than those of control and freshly prepared microsomes.When 4 kinds of oxidation products of fatty acids (octanal,nonanal,octenal,nonenal)were mixed with oxymyoglobin solutions respectively,octenal and nonenal accelerated oxymyoglobin oxidation more than control,octanal and nonanal( P <0 05).The results above demonstrated oxidation products of fatty acids,especially unsaturated low molecular weight products were prooxidative toward oxymyoglobin.