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Investigation of glutathione peroxidase activity in chicken meat under different experimental conditions Ciênc. Tecnol. Aliment.
Cichoski,Alexandre José; Rotta,Renata Bezerra; Scheuermann,Gerson; Cunha Junior,Anildo; Barin,Juliano Smanioto.
Due to the fact that previous studies on the enzymatic activity of Glutathione peroxidase (GSH-Px) diverge widely in their methodology and results, this study aimed to investigate the influence of different analytical conditions on GSH-Px activity in chicken thighs from broilers that were fed different diets with different sources and concentrations of selenium. GSH-Px activity was evaluated six hours after slaughter and 120 days after frozen storage at -18 ºC. The different analytical conditions included time of pre-incubation (0, 10 and 30 minutes), reaction medium, types of substrate (H2O2 (0.72 mM, 7.2 mM, and 72 mM) and Terc-butil hydroperoxide 15 mM), and different buffer concentrations (buffer 1, potassium phosphate 50 mM pH 7.0 + EDTA 1 mM +...
Tipo: Info:eu-repo/semantics/article Palavras-chave: GSH-Px; Meat chicken; Enzymatic activity; Selenium; Buffers; Substrate.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400004
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