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| - Effect of pH on Hemoglobin-Catalyzed Lipid Oxidation in CodMuscle Membranes in Vitro and in Situ
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| - The effect of pH and hemoglobin on oxidation of the microsomal lipids of cod was determined inisolated microsomes and in washed cod muscle. An increase of hemoglobin concentration from 0.5to 15 μM accelerated lipid oxidation in both systems. In cod microsomes the rate of lipid oxidationincreased in the order pH 6.8 ≫ pH 7.6 > pH 8.4 > pH 6.0 > pH 3.5. However, in washed codmuscle a decrease of pH from 7.8 to 6.8 greatly increased the lag phase and decreased the rate oflipid oxidation. A further decrease in pH to 3.5 decreased the lag phase and increased the rate oflipid oxidation further. A decrease of pH from 7.6 to 6.4 greatly reduced the affinity of hemoglobin foroxygen. Formation of methemoglobin due to autoxidation occurred more rapidly at pH 6.0 than at pH7.5. Structural changes of the isolated microsomal membranes could be the reason for the unexpectedslow lipid oxidation in microsomes at pH 6.0 and below. Keywords: Cod; hemoglobin; phospholipids; lipid oxidation; protein oxidation; membranes; oxidation
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