Nanometric features of myosin filaments extracted from a single muscle fiber to uncover the mechanisms underlying organized motility

Deciphering the thick filaments assembly behavior of myosin as affected by enzymatic deamidation

Enzymatic deamidation is a promising approach in enhancing the solubility of myofibrillar proteins (MPs) in water paving the way of tailor manufacturing muscle protein-based beverages. This work aimed to clarify the solubilization mechanism by deciphering myosin thick filaments assembly as affected by protein-glutaminase deamidation. With the extension of deamidation, filamentous structures in MPs shortened continuously. Dynamic monitoring of quartz crystal microbalance-dissipated showed the adsorption capacity of the deaminated MPs was reduced from 3.66 ng/cm2 to 2.03 ng/cm2, indicating that the ability to assemble myosin thick filaments was significantly weakened. By simulating the surface charge, it was found that deamidation may neutralize the positive charged clusters distanced at 14-29 nm from rod C-terminus. Since this region confers myosin electrostatic property to initiate staggered dimerization, deamidation in this region, which severely affected the electrostatic balance between residues, impaired ordered thick filament growing and elongating, thus promoting the solubilization of MPs in water.

Physicochemical and microstructural attributes of marinated chicken breast influenced by breathing ultrasonic tumbling

Currently, the conventional atmospheric pressure-based and vacuum-based tumbling processes have a limited improvement on the chicken characteristic attributes during the marination process. In view of this, through a breathing (pressure change) tumbling strategy, ultrasonication (40 kHz, 140 W) was applied to improve tenderness, taste, and microstructure of chicken by a redesigned tumbler. The results showed that the tumbling with the breathing action and ultrasonication significantly enhanced the marinating absorptivity, tenderness and taste, and accelerated the degradation of myosin light chain. Free peptides (from 1465.9 ± 34.6 to 4725.7 ± 43.2 μg/mL) and amino acids (from 1.503 ± 0.096 to 2.593 ± 0.109 mg/mL) rose evidently for the control and the breathing tumbling treatment assisted by ultrasound respectively. Raman analysis revealed that strength of disulfide bonds declined from 0.731 ± 0.006 to 0.607 ± 0.011 a.u. and the conversion from α-helix (decreased by 67.23%) into β-fold (increased by 1573%) conformation occurred. Low field NMR analysis indicated that the content of immobilized water increased from 77385 ± 14 to 137011 ± 106 au·ms by integral calculus. Scanning and transmission electron microscopies clearly showed a prospective rupture of myofibers, myofibrils, and lysosomes. Overall, as a potential alternative, the breathing ultrasonic tumbling means improved the marinating efficiency and characteristics of marinated chicken breast.

Nanothermometry Reveals Calcium-Induced Remodeling of Myosin

Ions greatly influence protein structure-function and are critical to health and disease. A 10, 000-fold higher calcium in the sarcoplasmic reticulum (SR) of muscle suggests elevated calcium levels near active calcium channels at the SR membrane and the impact of localized high calcium on the structure-function of the motor protein myosin. In the current study, combined quantum dot (QD)-based nanothermometry and circular dichroism (CD) spectroscopy enabled detection of previously unknown enthalpy changes and associated structural remodeling of myosin, impacting its function following exposure to elevated calcium. Cadmium telluride QDs adhere to myosin, function as thermal sensors, and reveal that exposure of myosin to calcium is exothermic, resulting in lowering of enthalpy, a decrease in alpha helical content measured using CD spectroscopy, and the consequent increase in motor efficiency. Isolated muscle fibers subjected to elevated levels of calcium further demonstrate fiber lengthening and decreased motility of actin filaments on myosin-functionalized substrates. Our results, in addition to providing new insights into our understanding of muscle structure-function, establish a novel approach to understand the enthalpy of protein-ion interactions and the accompanying structural changes that may occur within the protein molecule.