Beneficial effects of ascorbic acid on heat-induced fish gel (Kamaboko) from the superoxide anion radical

We examined the participation of the superoxide anion radical (Osub(2)sup(-)) in the beneficial effects of L-ascorbic acid on heat-induced fish gel (Kamaboko). The generation of a thiyl radical (S) in glutathione, ovalbumin, and actomyosin was examined by electron spin resonance spectroscopy coupled...

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Bibliographic Details
Published in:Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2006, Vol.70 (2), p.480-488
Main Authors: Miyamoto, Y.(Doshisha Women's Coll. of Liberal Arts, Kyoto (Japan)), Nishimura, K
Format: Article
Language:English
Subjects:
ACIDE ASCORBIQUE
ACIDO ASCORBICO
actomyosin
Actomyosin - chemistry
Animals
Anions - chemistry
ASCORBIC ACID
Ascorbic Acid - chemistry
Biological and medical sciences
Cyclic N-Oxides
electron spin resonance (ESR)
Electron Spin Resonance Spectroscopy
ESPECTROSCOPIA ESR
ESR SPECTROSCOPY
Fishes
Food
FREE RADICALS
Fundamental and applied biological sciences. Psychology
Glutathione - chemistry
Hot Temperature
improvement mechanism
MIOSINA
MYOSIN
MYOSINE
Ovalbumin
Pisces
RADICAL LIBRE
RADICALES LIBRES
SPECTROSCOPIE RPE
Sulfhydryl Compounds - chemistry
superoxide anion radical
SUPEROXIDE DISMUTASE
Superoxides - chemistry
SUPEROXIDO DISMUTASA
SUPEROXYDE DISMUTASE
SURIMI
vitamin C
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Summary:We examined the participation of the superoxide anion radical (Osub(2)sup(-)) in the beneficial effects of L-ascorbic acid on heat-induced fish gel (Kamaboko). The generation of a thiyl radical (S) in glutathione, ovalbumin, and actomyosin was examined by electron spin resonance spectroscopy coupled with spin trapping. Osub(2)sup (-) was provided by the photoactivation of riboflavin. The typical line shape for S was observed with the glutathione and ovalbumin samples. A signal different from that for S was detected with the actomyosin sample, and its intensity markedly decreased when the SH groups of actomyosin had been modified. The signal was eliminated when superoxide dismutase was added, but unaffected when catalase or an equivalent amount of heat-inactivated superoxide dismutase or catalase were added. These results suggest that S in actomyosin was produced by the reaction with Osub(2)sup(-) and that the beneficial effects of L-ascorbic acid are due to a different mochanism in Kamaboko from that in bread.
ISSN:0916-8451
1347-6947
DOI:10.1271/bbb.70.480