Nitric oxide complex of Iron(II) myoglobin converted from metmyoglobin by Staphylococcus xylosus

Hidetoshi Morita, R. Sakata, Y. Nagata

Research output: Contribution to journalArticle

33 Citations (Scopus)

Abstract

With Staphylococcus xylosus FAX-1, metmyoglobin in MRS broth (pH 5.8) was found to undergo conversion to hexacoordinate nitric oxide (NO) complex of Fe(II) myoglobin. When the pH of the MRS culture containing myoglobin changed from 5.8 to 4.0, it affected the conversion from hexacoordinate to pentacoordinate NO complex of Fe(II) myoglobin. This conversion process was reversible. Salami without nitrite or nitrate addition was prepared by inoculating S. xylosus FAX-1, and pentacoordinate NO complex of Fe(II) myoglobin (nitrosylmyoglobin formed in cured meat) was formed in the salami.

Original languageEnglish
Pages (from-to)352-355
Number of pages4
JournalJournal of Food Science
Volume63
Issue number2
Publication statusPublished - Mar 1998
Externally publishedYes

Fingerprint

Metmyoglobin
Staphylococcus xylosus
myoglobin
Myoglobin
Staphylococcus
nitric oxide
Nitric Oxide
Iron
iron
salami
cured meats
Nitrites
Nitrates
Meat
nitrites
nitrates

Keywords

  • Metmyoglobin
  • Nitric oxide
  • Salami
  • Staphylococcus xylosus

ASJC Scopus subject areas

  • Food Science

Cite this

Nitric oxide complex of Iron(II) myoglobin converted from metmyoglobin by Staphylococcus xylosus. / Morita, Hidetoshi; Sakata, R.; Nagata, Y.

In: Journal of Food Science, Vol. 63, No. 2, 03.1998, p. 352-355.

Research output: Contribution to journalArticle

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AB - With Staphylococcus xylosus FAX-1, metmyoglobin in MRS broth (pH 5.8) was found to undergo conversion to hexacoordinate nitric oxide (NO) complex of Fe(II) myoglobin. When the pH of the MRS culture containing myoglobin changed from 5.8 to 4.0, it affected the conversion from hexacoordinate to pentacoordinate NO complex of Fe(II) myoglobin. This conversion process was reversible. Salami without nitrite or nitrate addition was prepared by inoculating S. xylosus FAX-1, and pentacoordinate NO complex of Fe(II) myoglobin (nitrosylmyoglobin formed in cured meat) was formed in the salami.

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