Inhibition of mackerel (Scomber scombrus) muscle lipoxygenase by green tea polyphenols

Date

2006-01-01

Author

Banerjee, Sreeparna

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

193
views

0
downloads

The high polyunsaturated fatty acid content of oily fish such as mackerel (Scomber scombrus) makes it particularly susceptible to oxidative degradation. We have shown previously the presence of lipoxygenase (LOX), a lipid oxygenase, in mackerel muscle. In the current study, commercially available green tea polyphenols were shown to effectively inhibit the LOX activity of mackerel muscle. EGCG (epigallocatechin gallate) was the strongest inhibitor tested with an IC50 (concentration for half maximal inhibition) value of 0.13 nM. All the tea catechins showed a nfived non-competitive type inhibition. In addition, antioxidants such as BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene), esculetin, caffeic acid, ascorbic acid, and ethylene diamine tetraacetic acid (EDTA) were effective to varying degrees (IC50 values between 0.02 and >50 mu M) in the inhibition of mackerel muscle LOX. Nordihydroguaiaretic acid (NDGA), a classical LOX inhibitor and potassium cyanide (KCN), a heme protein inhibitor were assayed for their inhibitory activities for comparison.

Subject Keywords

Food Science

URI

https://hdl.handle.net/11511/43881

Journal

FOOD RESEARCH INTERNATIONAL

DOI

https://doi.org/10.1016/j.foodres.2005.10.002

Collections

Department of Biology, Article

Suggestions

OpenMETU
Core

Influence of alcohols on citric acid production by Aspergillus niger A-9 entrapped in polyacrylamide gels Yaykasli, KO; Demirel, G; Yasar, A (Elsevier BV, 2005-10-01) In this study, the production of citric acid has been achieved by using Aspergillus niger conidiaspores, entrapped in polyacrylamide gels, and the factors that affect this production have been investigated. On citric acid production the effect of starting sucrose concentration (100-180 g/l), the initial nitrogen concentration (0-0.3 g/l), the effect of the methanol concentration in 100ml feeding medium (0-6 ml), and finally the effect of ethanol concentration (0-6 ml) in 100 ml feeding medium were studied a...
Evaluation of hemicellulose as a coating material with gum arabic for food microencapsulation Tatar, Feyza; Tunc, Merve Tugce; DERVİŞOĞLU, MUHAMMET; Çekmecelioğlu, Deniz; KAHYAOĞLU, TALİP (Elsevier BV, 2014-03-01) In this study, hemicellulose-based coatings were assessed for use in microencapsulated fish oil. The fish oil emulsions were prepared using the solutions of gum arabic (GA), gum arabic-hemicellulose (GA-HC) and hemicellulose (HC) as the coating materials, amended with maltodextrin as a cheap filler material. The fish oil was then encapsulated with these emulsions using the spray drying method. The effects of the hemicelluloses on the emulsions and the formed microcapsules were evaluated by physical and chem...
Antioxidative and free radical scavenging properties of rosemary extract Basaga, H; Öztekin, Ceren; Acikel, F (Elsevier BV, 1997-01-01) Autoxidation of corn and soybean oils was prevented in the presence of 0.1 g/kg rosemary (Rosemarinus officinalis L.) extract and butylated hydroxy toluene (BHT). At the end of a 4-d period, the peroxide value in corn oil reached 13.0 and 8.2 in the presence of rosemary extract and BHT respectively. For soybean oil, the peroxide value was found to be 10.0 and 6.6 in the presence of rosemary extract and BHT respectively Rosemary extract and BHT when added as mixtures of 75:25, 50:50 and 25:75 had a synergist...
Formation of capsaicin loaded nanoemulsions with high pressure homogenization and ultrasonication Akbaş, Elif; Soyler, Betul; Öztop, Halil Mecit (Elsevier BV, 2018-10-01) Nanoemulsions could increase the bioavailability of lipophilic compounds. In this study, nanoemulsions were obtained by high pressure homogenization and ultrasonication using capsaicin (oleoresin capsicum) (2 g/100g) in the oil phase and Tween 80 (2 g/100g), glycerol (0-50 g/100g) in the aqueous phase at pH 7.4 and 3.8. Mean droplet sizes below 65 nm were obtained with ultrasonication. Translucent nanoemulsions with minimum 79% efficiencies were obtained with high pressure homogenization. Pressurized nanoem...
EFFECT OF MICROWAVE PROCESSING ON WATER SOLUBLE VITAMINS: KINETIC PARAMETERS Ökmen, Zinet Aytanga; Bayındırlı, Alev (1999-01-01) The effects of microwave processing on water soluble vitamins (ascorbic acid, niacin, thiamin, and riboflavin) were determined. The kinetic parameters of vitamin degradation reactions for microwave heating were determined for model vitamin systems. The degradation reactions were found to be first-order reactions. The kinetic parameters at different temperatures were also determined.

Citation Formats

S. Banerjee, “Inhibition of mackerel (Scomber scombrus) muscle lipoxygenase by green tea polyphenols,” FOOD RESEARCH INTERNATIONAL, pp. 486–491, 2006, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/43881.