Light wavelengths that induce oxidation of oxymyoglobin in meat

IF 7.1 1区 农林科学 Q1 Agricultural and Biological Sciences
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Abstract

Light wavelengths that induce meat discoloration and the photoreceptors in the meat were studied. We investigated the effects of the light wavelength on the oxidation rate of myoglobin (Mb) by exposing Mb extracts or model solutions containing Mb to light at specific wavelengths with a bandwidth of 5 nm using a fluorescence spectrophotometer. The wavelengths examined comprised 385, 415, 445, 460, 490, 525, 555, 580, 605, 630,660, and 750 nm. In the Mb extracts, Mb oxidation was induced through exposure to the light at 445 and 580–605 nm; Mb was insensitive to light at 445 nm. Mitochondria, containing cytochrome a and cytochrome a3 with absorption peaks at 448 and 600 nm, and riboflavin with fluorescence at 450 nm were studied as 445 nm receptors. Mitochondria significantly oxidized Mb via cytochrome c oxidation through complex IV activity; however, no 445 nm-specific photo sensitivity effects were observed. In contrast, riboflavin increased the Mb oxidation rate induced via exposure to the light at 450 nm in a concentration-dependent manner (minimum concentration: 38.4 μg L−1). While native mitochondria did not show 445 nm-specific photosensitivity effects on Mb, supernatants of heated mitochondria conferred 445 nm-wavelength sensitivity to Mb. Riboflavin concentration in this supernatant was 182 ± 60 μg L−1. The Mb photosensitivity spectrum with 473 μg L−1 riboflavin had two peaks at 445 nm and 580 nm, which were similar to those of Mb extract. These results suggest that mitochondrial damage affects the meat discoloration through the release of cytochrome c and riboflavin.

诱导肉中氧肌红蛋白氧化的光波长
我们研究了引起肉变色的光波长和肉中的光感受器。我们使用荧光分光光度计将肌红蛋白(Mb)提取物或含有肌红蛋白的模型溶液暴露在带宽为 5 纳米的特定波长的光线下,研究了光波长对肌红蛋白(Mb)氧化率的影响。检测的波长包括 385、415、445、460、490、525、555、580、605、630、660 和 750 nm。在 Mb 提取物中,445 和 580-605 纳米波长的光可诱导 Mb 氧化;Mb 对 445 纳米波长的光不敏感。线粒体含有细胞色素 a 和细胞色素 a3(吸收峰为 448 纳米和 600 纳米)以及核黄素(荧光峰为 450 纳米),作为 445 纳米受体进行研究。线粒体通过复合体 IV 的活性使细胞色素 c 氧化,从而明显氧化 Mb;但是,没有观察到 445 纳米特异性光敏感效应。相反,核黄素以浓度依赖的方式(最低浓度:38.4 μg L-1)提高了暴露在 450 纳米波长下的 Mb 氧化率。虽然原生线粒体对 Mb 不表现出 445 纳米波长的特异性光敏效应,但加热线粒体的上清液对 Mb 具有 445 纳米波长的敏感性。该上清液中核黄素的浓度为 182 ± 60 μg L-1。核黄素浓度为 473 μg L-1 的 Mb 光敏光谱在 445 nm 和 580 nm 处有两个峰值,与 Mb 提取物的峰值相似。这些结果表明,线粒体损伤通过释放细胞色素 c 和核黄素影响肉的褪色。
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来源期刊
Meat Science
Meat Science 工程技术-食品科技
CiteScore
12.60
自引率
9.90%
发文量
282
审稿时长
60 days
期刊介绍: The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.
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