Degradation of γ- and α-tocopherol and formation of 5-nitro-γ-tocopherol induced by peroxynitrite in liposomes and skeletal muscle

被引：5

作者：

Brannan, RG ^{[1
]}

Decker, EA ^{[1
]}

机构：

[1] Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA

来源：

MEAT SCIENCE | 2003年 / 64卷 / 02期

关键词：

peroxynitrite; gamma-tocopherol; nitric oxide synthase; superoxide; skeletal muscle; lipid oxidation; lipid hydroperoxides; nitric oxide; NITRIC-OXIDE; HYDROGEN-PEROXIDE; SODIUM-CHLORIDE; LIPID OXIDATION; NITRATION; DIOXIDE; SYSTEM; FOODS; BRAIN; ACID;

D O I：

10.1016/S0309-1740(02)00172-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Peroxynitrite, formed from the reaction between nitric oxide and superoxide, can participate in free radical-mediated reactions with cellular components in muscle to (1) initiate lipid oxidation via the production of lipid hydroperoxides, and (2) produce novel nitrated products. 5-Nitro-gamma-tocopherol (NGT) is formed by the electrophilic substitution reaction between peroxynitrite and gamma-tocopherol. The objective of this research was to examine the utility of NGT as a lipid-phase, peroxynitrite-specific biomarker in muscle foods. NGT was detected when exogenous peroxynitrite was added to liposomes containing gamma-tocopherol and homogenates from chicken dark and turkey light muscle with added gamma-tocopherol. Detectable levels of NGT were not observed in either minced turkey light muscle stored at -20 degreesC or chicken dark muscle stored at 4 degreesC. These results suggest that NGT is not a suitable biomarker to confirm the presence of endogenously produced peroxynitrite in muscle foods. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：149 / 156

页数：8

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