Relative Role of Individual Phospholipids on Thiobarbituric Acid Reactive Substances Formation in Chicken Meat, Skin and Swine Aorta

Authors

  • JAN PIKUL,

    1. Author Kummerow is with the Burnsides Research Laboratory, Dept. of Food Science, Univ. of Illinois, 1208 West Pennsylvania Ave., Urbana, IL 61801. Author Pikul, is affiliated with the Burn-sides Research Laboratory and the- Institute of Animal Products Technology, Agriculture Univ. of Poznan, 60-624 Poznan, Wojska Polskiego 31, Poland
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  • FRED A. KUMMEROW

    1. Author Kummerow is with the Burnsides Research Laboratory, Dept. of Food Science, Univ. of Illinois, 1208 West Pennsylvania Ave., Urbana, IL 61801. Author Pikul, is affiliated with the Burn-sides Research Laboratory and the- Institute of Animal Products Technology, Agriculture Univ. of Poznan, 60-624 Poznan, Wojska Polskiego 31, Poland
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  • This work was supported by a grant from the Wallace Genetic Foundation. The authors recognize the technical assistance of Virginia Yamamoto and Cliff Johnson.

ABSTRACT

Fatty acid profiles and distribution of individual phospholipids (PL) in the total PL were determined in chicken meat and skin and swine aortas, and the contribution of each PL to malondialdehyde (MDA) formation was studied. Results indicate that phosphatidyl choline (PC) and phosphatidyl ethanolamine (PE) produced 70-77% of the total PL MDA while 16-25% of the MDA was formed by phosphatidyl inositol (PI) and phosphatidyl serine (PS). Much lower concentrations of MDA (3-6%) were formed by sphingomyelin (SP), cardiolipin (CL) and lysophosphatidyl choline (LyPC). In all analyzed tissues, both the MDA concentration and the percentage of polyenoic fatty acids, especially arachidonic acid, were highest in PI followed by PE, PS, PC, CL LyPC, and SP.

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