Journal of Food Science · 1988 · 36 citations · 17 references
Natural SciencesBiochemistryChemistryBiophysical ChemistryRedox BiochemistrySpectroscopyHeme Redox ChemistryHemoglobin PhysiologyNon-photochemical QuenchingPhotochemistryReactive Oxygen SpeciesSpectroscopy Of BiomoleculesFree Radical DetectionFree Radical QuenchingMyoglobin ChemistryPhotosensitizersSinglet Oxygen FormationSinglet Oxygen GenerationSinglet Oxygen QuenchingSpin Trapping
ABSTRACT The effectiveness of myoglobin and its derivatives as photosensitizers in singlet oxygen ( 1 O 2 ) generation was determined by electron paramagnetic resonance (EPR) spectroscopy using a spin trapping technique. A stable nitroxide radical adduct, 2,2,6,6,‐tetramethyl‐4‐piperidone‐N‐oxyl (TAN), was formed and detected by EPR. Native myoglobin and apomyoglobin exhibited no photosensitizing function, whereas hematin appeared to be a weak sensitizer. Protoporphyrin IX ring showed strong photosensitizing activity. A 1 O 2 quencher, N,N N′N′‐tetramethylethylene diamine (TMEDA) and the combination of TMEDA and a free radical scavenger, butylated hydroxyanisole (BHA) drastically reduced the EPR signal of TAN when protoporphyrin IX solution was illuminated indicating that 1 O 2 was produced using protoporphyrin IX ring as a sensitizer.
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