Effect of Temperature on Lipid Oxidation Catalyzed by Mackerel Tissue

作者：Fumio NAGAYAMA, Shigeki IMANO, Yoshio Naito · 发表于：NIPPON SUISAN GAKKAISHI · 年份：1971 · DOI：10.2331/suisan.37.415 · 被引用次数：6 · 研究领域：Adipose Tissue and Metabolism、Biochemical effects in animals、Free Radicals and Antioxidants

Oxygen uptake by mackerel tissue homogenates and linoleate oxidation catalyzed by extracts of defatted tissue were investigated. Homogenates of the ordinary muscle, dark muscle and liver absorbed oxygen at the rates of 0.554, 8.41 and 18.7 μl/min./g at 35°, respectively. It was confirmed that such activity can be attributed to oxidation of the unsaturated fatty acids. From the activation energies of linoleate oxidation and of oxygen uptake by dif-ferent tissues, it is assumed that heme compounds are responsible in the case of liver, while autoxidation seems the main reaction in the case of muscles. In general, the relative velocity of oxidation at 0° is lowered to 20-30% of that at 20°, but the repression effect of low temperature on the reaction seems to be small if hemoglobin is present.