Factors Affecting Catalysis of Lipid Oxidation by a Ferritin containing Extract of Beef Muscle

Abstract

ABSTRACT Ferritin was extracted from bovine diaphragm muscle to determine whether in situ ferritin concentrations could catalyze oxidation of phosphatidylcholine liposomes. Production of thiobarbituric acid‐reactive substances by the ferritin‐containing fraction increased with increasing ascorbate and cysteine (10–500 μ.M). Ascorbate stimulated more lipid oxidation than cysteine. Catalysis of lipid oxidation by ascorbate and the ferritin‐containing fraction increased slightly with increasing pH from 5.0 to 7.0. Ferritin/ascorbate was inhibited by superoxide dismutase, EDTA and ceruloplasmin and stimulated by hydrogen peroxide. Data suggest ferritin may be partially responsible for catalysis of lipid oxidation in muscle foods.