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Zn protoporphyrin IX is formed not from heme but from protoporphyrin IX

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Title: Zn protoporphyrin IX is formed not from heme but from protoporphyrin IX
Authors: Wakamatsu, Jun-ichi Browse this author →KAKEN DB
Okui, Jun Browse this author
Hayashi, Nobutaka Browse this author
Nishimura, Takanori Browse this author
Hattori, Akihito Browse this author
Keywords: Zn protoporphyrin IX
protoporphyrin IX
dry-cured meat products
nitric oxide
Issue Date: Dec-2007
Publisher: Elsevier
Journal Title: Meat Science
Volume: 77
Issue: 4
Start Page: 580
End Page: 586
Publisher DOI: 10.1016/j.meatsci.2007.05.008
PMID: 22061944
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.
Type: article (author version)
Appears in Collections:農学院・農学研究院 (Graduate School of Agriculture / Faculty of Agriculture) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

Submitter: 若松 純一

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