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Structural characterization and emulsifier property of yeast mannoprotein enzymatically prepared with a β-1,6-glucanase. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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2
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A review of recent progress in reducing NaCl content in meat and fish products using basic amino acids. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.009] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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3
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Shi H, Zhou T, Wang X, Zou Y, Wang D, Xu W. Effects of the structure and gel properties of myofibrillar protein on chicken breast quality treated with ultrasound-assisted potassium alginate. Food Chem 2021; 358:129873. [PMID: 33933962 DOI: 10.1016/j.foodchem.2021.129873] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2021] [Revised: 03/24/2021] [Accepted: 04/15/2021] [Indexed: 10/21/2022]
Abstract
This paper aimed to evaluate the effects of the structure and gel properties of myofibrillar protein (MP) on 300-days-old chicken breast quality treated with ultrasound (300 W) and low addition (4 mg/mL) of potassium alginate (UPA). The results showed that UPA group exhibited lower liquid loss and optimized texture correlated with the formed water barrier and damaged myofibrils. UPA reduced the MP size and increased its solubility, and the decreased myosin thermostability and dissociated actomyosin reduced heating time for improved texture. UPA improved the gel strength, elastic modulus and ordered-arrangement of network. During gelation, the aggregation of myosin head was weakened and cross-linking of myosin tail and PA molecules was enhanced by hydrophobic interactions. UPA further inhibited the formation of disulfide bonds of myosin head and increased gel firmness. The lower myosin gelling temperature thus accelerated gel formation, and enhanced protein association with PA molecules facilitated the better gel performance.
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Affiliation(s)
- Haibo Shi
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - Ting Zhou
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - Xin Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - Ye Zou
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd, 212013 Zhenjiang, Jiangsu, PR China; Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, 210014, China.
| | - Daoying Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd, 212013 Zhenjiang, Jiangsu, PR China; Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, 210014, China.
| | - Weimin Xu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd, 212013 Zhenjiang, Jiangsu, PR China; Key Lab of Food Quality and Safety of Jiangsu Province-State Key Laboratory Breeding Base, 210014, China
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Dai H, Chen X, Peng L, Ma L, Sun Y, Li L, Wang Q, Zhang Y. The mechanism of improved myosin gel properties by low dose rosmarinic acid addition during gel formation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105869] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Chen X, Tume RK, Xu X, Zhou G. Solubilization of myofibrillar proteins in water or low ionic strength media: Classical techniques, basic principles, and novel functionalities. Crit Rev Food Sci Nutr 2017; 57:3260-3280. [DOI: 10.1080/10408398.2015.1110111] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Xing Chen
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, Jiangsu, People's Republic of China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People's Republic of China
| | - Ron K. Tume
- Key Laboratory of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, China
| | - Xinglian Xu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, Jiangsu, People's Republic of China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People's Republic of China
| | - Guanghong Zhou
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing Agricultural University, Nanjing, Jiangsu, People's Republic of China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, People's Republic of China
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Chen X, Zou Y, Han M, Pan L, Xing T, Xu X, Zhou G. Solubilisation of myosin in a solution of low ionic strength L-histidine: Significance of the imidazole ring. Food Chem 2015; 196:42-9. [PMID: 26593463 DOI: 10.1016/j.foodchem.2015.09.039] [Citation(s) in RCA: 92] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2015] [Revised: 08/14/2015] [Accepted: 09/09/2015] [Indexed: 10/23/2022]
Abstract
Myosin, a major muscle protein, can be solubilised in a low ionic strength solution containing L-histidine (His). To elucidate which chemical constituents in His are responsible for this solubilisation, we investigated the effects of 5mM His, imidazole (Imi), L-α-alanine (Ala), 1-methyl-L-histidine (M-his) and L-carnosine (Car) on particle properties of myosin suspensions and conformational characteristics of soluble myosin at low ionic strength (1 mM KCl, pH 7.5). His, Imi and Car, each containing an imidazole ring, were able to induce a myosin suspension, which had small particle size species and high absolute zeta potential, thus increasing the solubility of myosin. His, Imi and Car affected the tertiary structure and decreased the α-helix content of soluble myosin. Therefore, the imidazole ring of His appeared to be the significant chemical constituent in solubilising myosin at low ionic strength solution, presumably by affecting its secondary structure.
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Affiliation(s)
- Xing Chen
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Yufeng Zou
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Minyi Han
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Lihua Pan
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Tong Xing
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Xinglian Xu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
| | - Guanghong Zhou
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
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Guo X, Peng Z, Zhang Y, Liu B, Cui Y. The solubility and conformational characteristics of porcine myosin as affected by the presence of l-lysine and l-histidine. Food Chem 2015; 170:212-7. [DOI: 10.1016/j.foodchem.2014.08.045] [Citation(s) in RCA: 81] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2014] [Revised: 07/10/2014] [Accepted: 08/11/2014] [Indexed: 10/24/2022]
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8
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Heat-induced formation of myosin oligomer-soluble filament complex in high-salt solution. Int J Biol Macromol 2015; 73:17-22. [DOI: 10.1016/j.ijbiomac.2014.11.005] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2014] [Revised: 10/17/2014] [Accepted: 11/07/2014] [Indexed: 11/19/2022]
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Synergistic solubilization of porcine myosin in physiological salt solution by arginine. Int J Biol Macromol 2013; 62:647-51. [DOI: 10.1016/j.ijbiomac.2013.09.035] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2013] [Revised: 09/24/2013] [Accepted: 09/24/2013] [Indexed: 11/21/2022]
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Rosenberg M, Straussman R, Ben-Ya'acov A, Ronen D, Ravid S. MHC-IIB filament assembly and cellular localization are governed by the rod net charge. PLoS One 2008; 3:e1496. [PMID: 18231583 PMCID: PMC2204051 DOI: 10.1371/journal.pone.0001496] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2007] [Accepted: 12/26/2007] [Indexed: 12/23/2022] Open
Abstract
Background Actin-dependent myosin II molecular motors form an integral part of the cell cytoskeleton. Myosin II molecules contain a long coiled-coil rod that mediates filament assembly required for myosin II to exert its full activity. The exact mechanisms orchestrating filament assembly are not fully understood. Methodology/Principal Findings Here we examine mechanisms controlling filament assembly of non-muscle myosin IIB heavy chain (MHC-IIB). We show that in vitro the entire C-terminus region of net positive charge, found in myosin II rods, is important for self-assembly of MHC-IIB fragments. In contrast, no particular sequences in the rod region with net negative charge were identified as important for self-assembly, yet a minimal area from this region is necessary. Proper paracrystal formation by MHC-IIB fragments requires the 196aa charge periodicity along the entire coiled-coil region. In vivo, in contrast to self-assembly in vitro, negatively-charged regions of the coiled-coil were found to play an important role by controlling the intracellular localization of native MHC-IIB. The entire positively-charged region is also important for intracellular localization of native MHC-IIB. Conclusions/Significance A correct distribution of positive and negative charges along myosin II rod is a necessary component in proper filament assembly and intracellular localization of MHC-IIB.
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Affiliation(s)
- Michael Rosenberg
- Department of Biochemistry, Faculty of Medicine, The Hebrew University, Jerusalem, Israel
| | - Ravid Straussman
- Department of Biochemistry, Faculty of Medicine, The Hebrew University, Jerusalem, Israel
| | - Ami Ben-Ya'acov
- Department of Biochemistry, Faculty of Medicine, The Hebrew University, Jerusalem, Israel
| | - Daniel Ronen
- Department of Biochemistry, Faculty of Medicine, The Hebrew University, Jerusalem, Israel
| | - Shoshana Ravid
- Department of Biochemistry, Faculty of Medicine, The Hebrew University, Jerusalem, Israel
- * To whom correspondence should be addressed. E-mail:
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Blankenfeldt W, Thomä NH, Wray JS, Gautel M, Schlichting I. Crystal structures of human cardiac beta-myosin II S2-Delta provide insight into the functional role of the S2 subfragment. Proc Natl Acad Sci U S A 2006; 103:17713-7. [PMID: 17095604 PMCID: PMC1693812 DOI: 10.1073/pnas.0606741103] [Citation(s) in RCA: 76] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Myosin II is the major component of the muscle thick filament. It consists of two N-terminal S1 subfragments ("heads") connected to a long dimeric coiled-coil rod. The rod is in itself twofold symmetric, but in the filament, the two heads point away from the filament surface and are therefore not equivalent. This breaking of symmetry requires the initial section of the rod, subfragment 2 (S2), to be relatively flexible. S2 is an important functional element, involved in various mechanisms by which the activity of smooth and striated muscle is regulated. We have determined crystal structures of the 126 N-terminal residues of S2 from human cardiac beta-myosin II (S2-Delta), of both WT and the disease-associated E924K mutant. S2-Delta is a straight parallel dimeric coiled coil, but the N terminus of one chain is disordered in WT-S2-Delta due to crystal contacts, indicative of unstable local structure. Bulky noncanonical side chains pack into a/d positions of S2-Delta's N terminus, leading to defined local asymmetry and axial stagger, which could induce nonequivalence of the S1 subfragments. Additionally, S2 possesses a conserved charge distribution with three prominent rings of negative potential within S2-Delta, the first of which may provide a binding interface for the "blocked head" of smooth muscle myosin in the OFF state. The observation that many disease-associated mutations affect the second negatively charged ring further suggests that charge interactions play an important role in regulation of cardiac muscle activity through myosin-binding protein C.
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Affiliation(s)
- Wulf Blankenfeldt
- *Max Planck Institute of Molecular Physiology, Department of Physical Biochemistry, 44227 Dortmund, Germany
- Max Planck Institute for Medical Research, Department of Biomolecular Mechanisms, 69120 Heidelberg, Germany; and
- To whom correspondence may be addressed. E-mail:
or
| | - Nicolas H. Thomä
- *Max Planck Institute of Molecular Physiology, Department of Physical Biochemistry, 44227 Dortmund, Germany
| | - John S. Wray
- Max Planck Institute for Medical Research, Department of Biomolecular Mechanisms, 69120 Heidelberg, Germany; and
| | - Mathias Gautel
- *Max Planck Institute of Molecular Physiology, Department of Physical Biochemistry, 44227 Dortmund, Germany
- King's College London, Department of Muscle Cell Biology, The Randall Centre, New Hunt's House, SE 1 UL London, United Kingdom
| | - Ilme Schlichting
- *Max Planck Institute of Molecular Physiology, Department of Physical Biochemistry, 44227 Dortmund, Germany
- Max Planck Institute for Medical Research, Department of Biomolecular Mechanisms, 69120 Heidelberg, Germany; and
- To whom correspondence may be addressed. E-mail:
or
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