| Title: | Oxidative properties of lactoferrins of different iron-saturation in an emulsion consisting of metmyoglobin and cod liver oil |
| Author(s): | Volden J; Jorgensen CE; Rukke EO; Egelandsdal B; |
| Address: | "Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Aas, Norway. Electronic address: jon.volden@umb.no. Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Aas, Norway; TINE SA, Centre for Research and Development, P.O. Box 7 Kalbakken, N-0902 Oslo, Norway. Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Aas, Norway" |
| DOI: | 10.1016/j.foodchem.2011.11.092 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Lactoferrins (LFs) at iron-saturation 8 (native) and 100%, respectively, were present in an oil-in-water (O/W) emulsion composed of 5% (w/v) cod liver oil (CLO) and metmyoglobin (metMb) in 50mM phosphate buffer at pH 6.0. Initially both LFs acted as antioxidants and reduced initial peroxide formation, but after 48h holo LF revealed the most peroxides but the least trienes. Native LF (0.8mg/ml) gave the highest (p<0.05) amounts of lipid derived volatiles after 48h incubation at 4 degrees C. Both LFs gave similar increases in adducts to metMb with time. The most extensive aggregation induced by radicals or peroxides was found for native LF. The results pointed at reactions at the O/W interphase as highly influential for lipid and protein oxidation kinetics. Added ascorbic acid (1mM), however, behaved as an antioxidant in the pro-oxidative oil-in-water emulsion system and prevented lipid degradation and protein adductation as well as protein aggregation" |
| Keywords: | Ascorbic acid Cod liver oil Emulsion Functional foods Lactoferrin Lipid oxidation Myoglobin Polyunsaturated fatty acids Volatile organic compounds; |
| Notes: | "PubMed-not-MEDLINEVolden, Jon Jorgensen, Camilla Elise Rukke, Elling-Olav Egelandsdal, Bjorg eng England 2012/06/01 Food Chem. 2012 Jun 1; 132(3):1236-1243. doi: 10.1016/j.foodchem.2011.11.092. Epub 2011 Nov 25" |
