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Lipid deterioration initiated by phagocytic cells in muscle foods beta carotene destruction by a myelo peroxidase hydrogen per oxide halide system



Lipid deterioration initiated by phagocytic cells in muscle foods beta carotene destruction by a myelo peroxidase hydrogen per oxide halide system



Journal of Agricultural & Food Chemistry 31(2): 370-376



In fresh muscle foods, phagocytic cells may conceivably initiate and accelerate lipid oxidation. Fish leukocytes were obtained by density gradient centrifugation. The isolated neutrophils were rich in myeloperoxidase which was extracted from the leukocytes at pH 4.0 in the presence of 0.3 M sucrose. The crude enzyme showed a peroxidase activity of about 160 nmol of purpurogallin (formed from pyrogallol) (mg protein)-1 min-1. An oxidation system using discoloration of .beta.-carotene as an index of lipid peroxidation was developed. Myeloperoidase from fish leukocytes caused rapid discoloration of .beta.-carotene in the presence of H2O2 and iodide or bromide ions. Purified myeloperixidase cooxidized .beta.-carotene in the presence of chloride ions. No destruction of .beta.-carotene occurred when halogen ions, H2O2 or the enzyme was omitted from the system. Leukocytes may be a focus for initiation of lipid peroxidation in biological tissues.

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Accession: 005815039

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PMID: 6304170



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