Reactions involving NOx mediated by heme iron in foods and biologic systems
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Reactions involving NOx mediated by heme iron in foods and biological systems
Full text
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| Author(s): |
Andressa de Zawadzki
Total Authors: 1
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| Document type: | Master's Dissertation |
| Press: | São Carlos. |
| Institution: | Universidade de São Paulo (USP). Instituto de Química de São Carlos (IQSC/BT) |
| Defense date: | 2013-03-15 |
| Examining board members: |
Daniel Rodrigues Cardoso
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| Advisor: | Daniel Rodrigues Cardoso |
| Abstract | |
For long time, the anions nitrate (NO3-) and nitrite (NO2-) were considered inert end products of nitric oxide (NO) metabolism and undesirable constituents of the diet. Currently, there is an increasing interest for potential reactions which may occur in physiological conditions involving specially the nitrite ion and mediated by transition metal complexes. Heme NOx iron complexes are involved in meat curing process (meat pigmentation) and are able to oxidize substrates indirectly generating reactive species or directly by oxygen atom transfer reactions (OAT). Lipids, fundamental cellular constituents of membranes and lipoproteins, and thiols, important antioxidants and protein constituents, may serve as substrates to OAT and their oxidation may promote damage to the organism Considering that the mechanism and kinetic and thermodinamic parameters of these reaction have not yet been fully elucidated to explain the varied functionality of these complexes, the present research project aim to bring a better understanding of redox reactions involving NOx mediated by iron porphyrins in foods and biological systems. Thiols, important antioxidants and protein constituents, may serve as substrates to OAT and their oxidation may promote damage to the organism. The present work aims to bring a better understanding of the mechanism, kinetic and thermodynamic parameters of the reaction involving nitrite mediated by iron-porphyrins in food and biological systems. (AU) | |
| FAPESP's process: | 11/04283-1 - Reactions involving NOx mediated by heme iron in foods and biologic systems |
| Grantee: | Andressa de Zawadzki |
| Support Opportunities: | Scholarships in Brazil - Master |