티에스싸이언스

TITLE	Reactivity of Vitamin E as an Antioxidant in Red Meat and the Stomach Medium
AUTHOR	Boris Rabkin, Oren Tirosh, and Joseph Kanner*
YEAR	2022
JOURNAL	Journal of Agricultural and Food Chemistry
ABSTRACT	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.
FULL ARTICLE	https://pubs.acs.org/doi/full/10.1021/acs.jafc.2c03674
INSTRUMENT	FP-210 Detector for HPLC System
KEYWORDS	oxidative stress stomach medium red meat lipid peroxidation vitamin E antioxidants

TS Science