Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins.

The objective of this study was to investigate the effect of chemical oxidation on proteolysis susceptibility of myofibrillar proteins. Myofibrils were prepared from pig M. longissimus dorsi and oxidised by a hydroxyl radical generating system.

Influence of vitamin E on lipid and protein oxidation induced by H(2)O(2)-activated MetMb in microsomal membranes from turkey muscle.

Lipid and protein oxidation generated by metmyoglobin+H(2)O(2) were studied in microsomal membranes of turkey muscles. With a basal diet enriched with 6% soya oil and supplemented with vitamin E (30 ppm for control and 400 ppm for supplemented animals) oxidations were investigated by different methods. Lipid oxidation was estimated by TBARS and lipofuscins measurement and protein oxidation was measured by an estimation of carbonyl groups and free thiols.