KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/7056| Title: | Detection of 4-Hydroxy-2nonenal adducts of turkey and chicken myoglobins using mass spectrometry. |
| Other Titles: | Not Available |
| Authors: | Naveena B.M Faustman C Tatiyaborworntham N Shuang Y Ramanathan R |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::National Research Centre on Meat, Hyderabad |
| Published/ Complete Date: | 2010-12-31 |
| Project Code: | Not Available |
| Keywords: | Hydroxy nonenal turkey chicken myoglobins spectrometry |
| Publisher: | ScienceDirect |
| Citation: | Not Available |
| Series/Report no.: | Not Available; |
| Abstract/Description: | 4-Hydroxy-2-nonenal (HNE), an unsaturated aldehyde generated by peroxidation of polyunsaturated fatty acids, is highly reactive and destabilizes myoglobin (Mb) redox state, affecting meat colour. Our objective was to characterise the adduction of HNE to turkey and chicken Mbs using tandem mass spectrometry (MS/MS). Turkey and chicken oxymyoglobins (OxyMbs) were incubated with HNE at 25 °C, pH 5.8 or 7.4. MetMb formation was greater in the presence of HNE than controls (p < 0.05). Electrospray ionisation-Q-TOF mass spectrometry of HNE-reacted Mbs revealed covalent adduction of HNE to both turkey and chicken Mbs via Michael addition. LC–ESI-MS/MS of chicken Mb reacted with HNE identified covalent adduction of histidine (His) residues 64 and 93 at pH 7.4, whereas at pH 5.8 only His 64 was adducted. These results suggest that HNE accelerates chicken OxyMb oxidation in vitro by covalent modification at histidine residues. |
| Description: | Not Available |
| ISSN: | Not Available |
| Type(s) of content: | Article |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Food Chemistry |
| NAAS Rating: | 12.31 |
| Volume No.: | 122 |
| Page Number: | 836-840 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | https://doi.org/10.1016/j.foodchem.2010.02.062 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/7056 |
| Appears in Collections: | AS-NRCMeat-Publication |
Files in This Item:
There are no files associated with this item.
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.