HUSCAP logo Hokkaido Univ. logo

Hokkaido University Collection of Scholarly and Academic Papers >
農学院・農学研究院  >
雑誌発表論文等  >

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

フルテキスト
MEATSCI-00261.pdf810.11 kBPDF見る/開く
この文献へのリンクには次のURLを使用してください:http://hdl.handle.net/2115/32300

タイトル: Zn protoporphyrin IX is formed not from heme but from protoporphyrin IX
著者: Wakamatsu, Jun-ichi 著作を一覧する
Okui, Jun 著作を一覧する
Hayashi, Nobutaka 著作を一覧する
Nishimura, Takanori 著作を一覧する
Hattori, Akihito 著作を一覧する
キーワード: Zn protoporphyrin IX
protoporphyrin IX
color
dry-cured meat products
nitrite
nitric oxide
発行日: 2007年12月
出版者: Elsevier
誌名: Meat Science
巻: 77
号: 4
開始ページ: 580
終了ページ: 586
出版社 DOI: 10.1016/j.meatsci.2007.05.008
抄録: 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.
Relation (URI): http://www.sciencedirect.com/science/journal/03091740
資料タイプ: article (author version)
URI: http://hdl.handle.net/2115/32300
出現コレクション:雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

提供者: 若松 純一

 

本サイトに関するご意見・お問い合わせは repo at lib.hokudai.ac.jp へお願いします。 - 北海道大学