title: Metmyoglobin reduction by polyphenols and mechanism of the conversion of metmyoglobin to oxymyoglobin by quercetin.
abstract: The effect of antioxidant polyphenols and related phenolic compounds from plants on the reduction of metmyoglobin (MetMb) was investigated. Potent activity in the reduction of MetMb to oxymyoglobin (MbO2), a bright red protein in meat, was observed for three flavonols, kaempferol, myricetin, and quercetin, at 300 μmol/L against 60 μmol/L MetMb. Sinapic acid, catechin, nordihydroguaiaretic acid, taxifolin, morin, and ferulic acid promoted reduction at 600 μmol/L. A mechanism for the reduction by one of the active flavonols, quercetin, was proposed on the basis of analytical results for redox reaction products derived from quercetin. This suggested the importance of a high propensity toward reduction of the flavonol structure and rapid convertibility of the quinone form to the phenol form for the MbO2 reduction and the maintenance of the level of MbO2 produced.
authors.affiliation: Graduate School of Integrated Arts and Sciences, University of Tokushima , Tokushima 770-8502, Japan.
authors.forename: Miyuki
authors.initials: M
authors.lastname: Inai
authors.forename: Yukari
authors.initials: Y
authors.lastname: Miura
authors.forename: Sari
authors.initials: S
authors.lastname: Honda
authors.forename: Akiko
authors.initials: A
authors.lastname: Masuda
authors.forename: Toshiya
authors.initials: T
authors.lastname: Masuda
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry; D002851:Chromatography, High Pressure Liquid; D005419:Flavonoids / Q000737:chemistry; D013058:Mass Spectrometry; D008786:Metmyoglobin / Q000737:chemistry*; D010084:Oxidation-Reduction; D010108:Oxyhemoglobins / Q000737:chemistry; D010945:Plants, Edible / Q000737:chemistry*; D059808:Polyphenols / Q000737:chemistry*; D011794:Quercetin / Q000737:chemistry
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D010108:Oxyhemoglobins; D059808:Polyphenols; D008786:Metmyoglobin; D011794:Quercetin