title: Influence of vitamin E on lipid and protein oxidation induced by H(2)O(2)-activated MetMb in microsomal membranes from turkey muscle.
abstract: Lipid and protein oxidation generated by metmyoglobin+H(2)O(2) were studied in microsomal membranes of turkey muscles. With a basal diet enriched with 6% soya oil and supplemented with vitamin E (30 ppm for control and 400 ppm for supplemented animals) oxidations were investigated by different methods. Lipid oxidation was estimated by TBARS and lipofuscins measurement and protein oxidation was measured by an estimation of carbonyl groups and free thiols. Supplementation of turkeys with α-tocopheryl acetate increased the vitamin E content of microsomal membranes and had a protective (and significant) effect on lipid oxidation when measured by the two techniques. Vitamin E supplementation significantly protected free thiols from oxidation but had only a small effect (non significant) on carbonyl group formation. No vitamin E dietary supplementation effect was observed on radical formation, as measured by optical and ESR spectroscopy.
authors: INRA, Station de Recherches sur la Viande, 63122 St Genès-Champanelle, France.
authors: Frédérique
authors: F
authors: Batifoulier
authors: Yves
authors: Y
authors: Mercier
authors: Philippe
authors: P
authors: Gatellier
authors: Michel
authors: M
authors: Renerre