|TITLE||Reactivity of Vitamin E as an Antioxidant in Red Meat and the Stomach Medium|
|AUTHOR||Boris Rabkin, Oren Tirosh, and Joseph Kanner*|
|JOURNAL||Journal of Agricultural and Food Chemistry|
The stomach is a bioreactor and an important intersection of biochemical reactions that affect human health. Lipid peroxidation of meat in the stomach medium generates malondialdehyde (MDA), which is absorbed from the gut into human plasma and modifies low-density lipoprotein (LDL) to MDA-LDL. We found in the stomach medium (pH 3.0) a high antioxidant activity of vitamin E against meat lipid peroxidation, almost 35-fold higher than at pH 6.3. In the stomach medium, the antioxidant activity of vitamin E on meat lipid peroxidation was 20-fold higher than that of catechin. Vitamin E, at pH 3.0, acts synergistically with metmyoglobin (MbFe+3), as a peroxidase/antioxidant couple. The synergistic effect of MbFe+3/vitamin E was almost 150-fold higher than the antioxidant effect achieved by MbFe+3/catechin. The meat antioxidant activity was maintained continuously by addition of a low concentration of vitamin E, catechin, and vitamin C, preventing the propagation of lipid oxidation, reactive aldehyde generation, and the loss of vitamin E.
|INSTRUMENT||FP-210 Detector for HPLC System|
|KEYWORDS||oxidative stress stomach medium red meat lipid peroxidation vitamin E antioxidants|