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

Wakamatsu, Jun-ichi; Okui, Jun; Hayashi, Nobutaka; Nishimura, Takanori; Hattori, Akihito

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

Wakamatsu, Jun-ichi; Okui, Jun; Hayashi, Nobutaka et al.

Meat Science, 2007, 77(4), 580-586

Permalink : https://hdl.handle.net/2115/32300

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アクセス権	open access
URI	https://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 ; Okui, Jun ; Hayashi, Nobutaka ; Nishimura, Takanori ; Hattori, Akihito
e-Rad_Researcher 30344493 著者名 Wakamatsu, Jun-ichi
著者名 Okui, Jun
著者名 Hayashi, Nobutaka
著者名 Nishimura, Takanori
著者名 Hattori, Akihito
言語	英語
キーワード	Zn protoporphyrin IX
	protoporphyrin IX
	color
	dry-cured meat products
	nitrite
	nitric oxide
発行日	2007-12
出版者	Elsevier
収録物名	Meat Science
巻(号)	77(4)
ページ	580-586
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.
資源タイプ	学術雑誌論文
出版タイプ	Accepted Manuscript
PISSN	0309-1740
関連情報	PMID 22061944
関連情報	URI http://www.sciencedirect.com/science/journal/03091740
関連情報 (isVersionOf)	出版社版DOI https://doi.org/10.1016/j.meatsci.2007.05.008