Title of article :
Zn protoporphyrin IX is formed not from heme but from protoporphyrin IX
Author/Authors :
Wakamatsu، نويسنده , , Jun-ichi and Okui، نويسنده , , Jun and Hayashi، نويسنده , , Nobutaka and Nishimura، نويسنده , , Takanori and Hattori، نويسنده , , Akihito، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2007
Pages :
7
From page :
580
To page :
586
Abstract :
We examined the effects of exogenous myoglobin, a bivalent chelator, and nitrite on Zn protoporphyrin IX (ZPP) formation by using model systems. ZPP was formed in a model solution without addition of exogenous myoglobin. After incubation, the amount of ZPP in a model solution was increased but that of heme was not decreased compared with the amounts before incubation. Protoporphyrin IX (PPIX) instead of ZPP also accumulated in a model solution with addition of EDTA, but the amount of heme was not reduced. These results suggested that ZPP was not formed by the Fe–Zn substitution in heme but was formed by the insertion of Zn into PPIX, which was formed independently. The fact that the effects of various factors in model systems with/without addition of a bivalent chelator were similar suggested that ZPP formation was strongly affected by PPIX formation. Inhibition of PPIX formation by nitrite might be the reason for the low levels of ZPP in cured meats.
Keywords :
Color , Dry-cured meat products , Nitric oxide , nitrite , Zn protoporphyrin IX , Protoporphyrin IX
Journal title :
Meat Science
Serial Year :
2007
Journal title :
Meat Science
Record number :
1486918
Link To Document :
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