Inhibition of lipid autoxidation by bovine superoxide dismutase

For autoxidation, the initiation reactions, which are believed to be responsible for the formation of hydroxyl radicals, are inhibited by superoxide dismutase (SOD). Soybean lipoxygenase types I, IV and V were not inhibited by SOD in model systems containing linoleic acid. Autoxidation in a low-iron...

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Bibliographic Details
Published inFood chemistry Vol. 45; no. 2; pp. 99 - 103
Main Authors Nice, D.J., Robinson, D.S.
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 1992
Elsevier
Subjects
Biological and medical sciences
cattle
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Glycine max
inhibition
lipid peroxidation
lipids
lipoxygenase
Methods of analysis, processing and quality control, regulation, standards
superoxide dismutase
Enzyme
Reaction mechanism
Superoxide dismutase
Iron
Oxidation
Inhibition
Lipoxygenase
Free radical
Linoleic acid
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Summary:For autoxidation, the initiation reactions, which are believed to be responsible for the formation of hydroxyl radicals, are inhibited by superoxide dismutase (SOD). Soybean lipoxygenase types I, IV and V were not inhibited by SOD in model systems containing linoleic acid. Autoxidation in a low-iron model system was further reduced by SOD. Autoxidation in the presence of haemin was rapid but also inhibited by SOD. These observations indicate that SOD mainly prevents the formation of hydroxyl radicals via the Haber-Weiss reaction during the iron-catalysed oxidation of linoleic acid, although it is possible that the enzyme might also inhibit haemin-catalysed oxidation by scavenging an oxy-haem complex.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
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ISSN:0308-8146
1873-7072
DOI:10.1016/0308-8146(92)90017-V