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  • Title: Influence of redox reactive iron, lactate, and succinate on the myoglobin redox stability and mitochondrial respiration.
    Author: Purohit A, Singh RK, Kerr WL, Mohan A.
    Journal: J Agric Food Chem; 2014 Dec 31; 62(52):12570-5. PubMed ID: 25469461.
    Abstract:
    Metabolic intermediates of glycolysis and the tricarboxylic cycle can stabilize beef color through improved metmyoglobin-reducing activity. Inorganic redox reactive iron (RRI) forms are pro-oxidants that have been shown to oxidize myoglobin in model systems. This study investigated how RRI, in the presence of added metabolic intermediates lactate and succinate, influences myoglobin (Mb) redox stability and color of beef strip loin homogenates and how it affects mitochondrial respiration. Homogenates with added RRI and either lactate or succinate had lower (p < 0.05) a* values than control homogenates. Oxymyoglobin increased (p < 0.05) as ferrous ion increased in the lactate and succinate treatments. The presence of ferrous or ferric ions reduced the mitochondrial oxidation rates of lactate and succinate (p < 0.05). The benefit of color stability offered by the metabolic intermediates and mitochondria-assisted metmyoglobin reduction was reduced by inorganic iron ions.
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