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THE EFFECT OF ANTIOXIDANTS ON XANTHINE OXIDASE ACTIVITY IN FRESH OVINE MILK

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dc.contributor.author Mukhamejanova, Akmaral
dc.contributor.author Alikulov, Zerekbay
dc.contributor.author Shapekova, Nelya
dc.contributor.author Aubakirova, Karlygash
dc.contributor.author Mukhtarov, Abilkhas
dc.date.accessioned 2024-09-10T12:12:20Z
dc.date.available 2024-09-10T12:12:20Z
dc.date.issued 2021
dc.identifier.issn 1337-0960
dc.identifier.other doi.org/10.5219/1662
dc.identifier.uri http://rep.enu.kz/handle/enu/16169
dc.description.abstract In the present, the consequences of nitrate pollution of the environment are very pronounced. In humans and animals, microorganisms can reduce nitrates to nitrites, which cause cancer. Purified and homogeneous xanthine oxidase (XO) of cow's milk can restore these compounds, which makes the article extremely relevant. The purpose of the article is to determine the effect of antioxidants on the activity of xanthine oxidase in fresh ovine milk. Various natural and artificial antioxidants were examined for the detection of xanthine oxidase (XO) activity in ovine milk. Among the natural antioxidants, L-cysteine was more effective in the stabilization of XO in heated milk. XO of sheep milk activated by heat treatment in the presence of cysteine and molybdenum became able to convert nitrate and nitrite to nitric oxide (NO). Therefore, L-cysteine was used for double purposes: as the protector of enzyme active center against the oxidation during heat treatment of milk and as a reagent for S-nitrosothiol formation. Hypoxanthine, as a natural substrate of XO, is an effective electron donor for nitrate reductase (NR) and nitrite reductase (NiR) activities. Heat treatment of the milk in the presence of exogenous lecithin increased the activity of NR and NiR of XO and CysNO formation. Thus, during the heat treatment: a) excess of exogenous phospholipids disintegratesthe structure of milk fat globule membrane (MFGM) and b) enzyme molecules denatured partially and their active center became available for exogenous cysteine, molybdenum, hypoxanthine, and nitrate or nitrite. ru
dc.language.iso en ru
dc.publisher Potravinarstvo Slovak Journal of Food Sciences ru
dc.relation.ispartofseries Volume 15;
dc.subject antioxidant ru
dc.subject molybdenum ru
dc.subject tungsten ru
dc.subject phospholipids ru
dc.subject nitrate ru
dc.subject nitrite ru
dc.title THE EFFECT OF ANTIOXIDANTS ON XANTHINE OXIDASE ACTIVITY IN FRESH OVINE MILK ru
dc.type Article ru


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