Peroxynitrite-induced oxidation of lipids: implications for muscle foods.
Peroxynitrite (ONOO(-)), formed from the nearly diffusion limited reaction between nitric oxide and superoxide, could be an important prooxidant in muscle foods. The objective of this study was to determine whether peroxynitrite caused oxidation of pyrogallol red, liposomes, muscle microsomes, and skeletal muscle homogenate. Oxidation of pyrogallol red, liposomes, and microsomes initiated by peroxynitrite continuously produced by 3-morpholinosydnonimine (SIN-1, 2 mM) was time-dependent and enhanced by CO(2) (1 mM). Reagent peroxynitrite (2 mM) caused concentration-dependent oxidation of pyrogallol red, liposomes, and muscle microsomes that was very rapid with no change after 5 min. Peroxynitrite-induced oxidation was suppressed by CO(2) and low pH. Skeletal muscle homogenate oxidized by reagent peroxynitrite (0.5 mM) exhibited gradual oxidation with time and was suppressed by CO(2), low pH, and metal chelators. These data suggest that peroxynitrite could be an important prooxidant in muscle foods.
Brannan
R G
RG
Department of Food Science, University of Massachusetts, Amherst, MA 01002, USA.
Decker
E A
EA
D002245:Carbon Dioxide; D004058:Diffusion; D005504:Food Analysis; D006863:Hydrogen-Ion Concentration; D050356:Lipid Metabolism; D018482:Muscle, Skeletal / Q000378:metabolism*; D009569:Nitric Oxide / Q000737:chemistry; D009573:Nitrites / Q000737:chemistry*; D010084:Oxidation-Reduction; D013481:Superoxides / Q000737:chemistry
D009573:Nitrites; D013481:Superoxides; D002245:Carbon Dioxide; D009569:Nitric Oxide