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Hu X, Zhang B, Li XA, Dai X, Kong B, Liu H, Chen Q. Myofibrillar protein hydrolysis under hydroxyl radical oxidative stress: Structural changes and their impacts on binding to selected aldehydes. Food Chem 2024; 452:139567. [PMID: 38718456 DOI: 10.1016/j.foodchem.2024.139567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Revised: 04/15/2024] [Accepted: 05/03/2024] [Indexed: 06/01/2024]
Abstract
In this study, a hydroxyl radical oxidation system was established to simulate the oxidation process in fermented meat products. This system was employed to examine the structural changes in myofibrillar proteins (MPs) resulting from tryptic hydrolysis after a hydroxyl radical oxidative regime. The effect of these changes on the ability of MPs to bind selected aldehydes (3-methyl butanal, pentanal, hexanal, and heptanal) was also investigated. Moderate oxidation (H2O2 ≤ 1.0 mM) unfolded the structure of MPs, facilitating trypsin-mediated hydrolysis and increasing their binding capacity for the four selected aldehydes. However, excessive oxidation (H2O2 ≥ 2.5 mM) led to cross-linking and aggregation of MPs, inhibiting trypsin-mediated hydrolysis. The oxidised MPs had the best binding capacity for heptanal. The interaction of the oxidised trypsin-hydrolysed MPs with heptanal was driven by hydrophobic interactions. The binding of heptanal affected the structure of the oxidised trypsin-hydrolysed MPs and reduced their α-helix content.
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Affiliation(s)
- Xia Hu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Biying Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiang-Ao Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xinxin Dai
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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2
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Lan M, Li T, Li L, Wang S, Chen J, Yang T, Li Z, Yang Y, Zhang X, Li B. Ultrasonic treatment treated sea bass myofibrillar proteins in low-salt solution: Emphasizing the changes on conformation structure, oxidation sites, and emulsifying properties. Food Chem 2024; 435:137564. [PMID: 37776650 DOI: 10.1016/j.foodchem.2023.137564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 09/11/2023] [Accepted: 09/20/2023] [Indexed: 10/02/2023]
Abstract
The physiochemical properties, structure characteristics, oxidation, and emulsifying properties of myofibrillar proteins (MPs) in low salt solution after treated by the ultrasound were investigated. The solubility, mean diameters, sulfhydryl content, and carbonyl contents of MPs after ultrasonic treatment increased, while the turbidity decreased. The surface hydrophobicity of MPs with 200 W-600 W treatment increased, but decreased at 800 W treatment. The circular dichroism analysis revealed that α-helix content increased, while β-sheet and random coil content decreased after ultrasonic treatment. Fluorescence spectroscopy indicated the fluorescence intensities of MPs were increased after ultrasonic treatment. SDS-PAGE results showed more protein polymers due to myosin heavy chain (MHC) aggregation via disulfide bonds. Based on LC-MS/MS result, the myosin heavy chain was susceptible to oxidation, with monooxidation being the main oxidative modification. Finally, the emulsions stabilized by ultrasonically treated MPs, especially those treated at 800 W, exhibited decreased particle size, improved uniformity, and enhanced stability.
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Affiliation(s)
- Meijuan Lan
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Tongshuai Li
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Lin Li
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China; School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Shaoyun Wang
- College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, China
| | - Juncheng Chen
- International School of Public Health and One Health, Hainan Medical University, Haikou 571199, China
| | - Tangyu Yang
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Zhiru Li
- Beijing Normal University - Hong Kong Baptist University United International College, Zhuhai, China
| | - Yipeng Yang
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Xia Zhang
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Bing Li
- College of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China.
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3
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Effects of iron-catalyzed oxidation and methemoglobin oxidation systems on endogenous enzyme activity and myofibrillar protein degradation in yak meat. Food Chem 2023; 404:134647. [DOI: 10.1016/j.foodchem.2022.134647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 09/24/2022] [Accepted: 10/14/2022] [Indexed: 11/22/2022]
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4
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Yin Y, Xing L, Zhang W. Moderate Protein Oxidation Improves Bovine Myofibril Digestibility by Releasing Peptides in the S2 Region of Myosin: A Peptidomics Perspective. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2514-2522. [PMID: 36703551 DOI: 10.1021/acs.jafc.2c07708] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
This study aimed to investigate the influence of protein oxidation on the digestive properties of beef myofibrillar protein (MP). MP was treated with a hydroxyl radical-generating system containing various concentrations of H2O2. The increased content in a free sulfhydryl group and surface hydrophobicity indicated that oxidation treatment with 1 mM H2O2 induced unfolding of MP. Reducing and nonreducing SDS-PAGE results suggested that 10 mM H2O2 oxidation treatment resulted in aggregation of MP; meanwhile, the disulfide bond was the major covalent bond involved in aggregation. Peptidomics showed that peptides in the digestion products of MP were mainly derived from myosin tail. Moderate oxidation (1 mM H2O2) facilitated the release of peptide in the rod portion (S2) of myosin, whereas excessive oxidation (10 mM H2O2) inhibited peptide release in the light meromyosin region. This work presents insightful information for the crucial impact of oxidation on meat protein digestibility from the peptidomics perspective.
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Affiliation(s)
- Yantao Yin
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing210095, PR China
| | - Lujuan Xing
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing210095, PR China
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing210095, PR China
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5
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Dang DS, Zhai C, Nair MN, Thornton KJ, Sawalhah MN, Matarneh SK. Tandem mass tag labeling to assess proteome differences between intermediate and very tender beef steaks. J Anim Sci 2022; 100:6652319. [PMID: 35908783 PMCID: PMC9339282 DOI: 10.1093/jas/skac042] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Accepted: 02/08/2022] [Indexed: 12/13/2022] Open
Abstract
Tenderness is considered as one of the most important quality attributes dictating consumers' overall satisfaction and future purchasing decisions of fresh beef. However, the ability to predict and manage tenderness has proven very challenging due to the numerous factors that contribute to variation in end-product tenderness. Proteomic profiling allows for global examination of differentially abundant proteins in the meat and can provide new insight into biological mechanisms related to meat tenderness. Hence, the objective of this study was to examine proteomic profiles of beef longissimus lumborum (LL) steaks varying in tenderness, with the intention to identify potential biomarkers related to tenderness. For this purpose, beef LL muscle samples were collected from 99 carcasses at 0 and 384 h postmortem. Based on Warner-Bratzler shear force values at 384 h, 16 samples with the highest (intermediate tender, IT) and lowest (very tender, VT) values were selected to be used for proteomic analysis in this study (n = 8 per category). Using tandem mass tag-based proteomics, a total of 876 proteins were identified, of which 51 proteins were differentially abundant (P < 0.05) between the tenderness categories and aging periods. The differentially identified proteins encompassed a wide array of biological processes related to muscle contraction, calcium signaling, metabolism, extracellular matrix organization, chaperone, and apoptosis. A greater (P < 0.05) relative abundance of proteins associated with carbohydrate metabolism and apoptosis, and a lower (P < 0.05) relative abundance of proteins involved in muscle contraction was observed in the VT steaks after aging compared with the IT steaks, suggesting that more proteolysis occurred in the VT steaks. This may be explained by the greater (P < 0.05) abundance of chaperonin and calcium-binding proteins in the IT steaks, which could have limited the extent of postmortem proteolysis in these steaks. In addition, a greater (P < 0.05) abundance of connective tissue proteins was also observed in the IT steaks, which likely contributed to the difference in tenderness due to added background toughness. The established proteomic database obtained in this study may provide a reference for future research regarding potential protein biomarkers that are associated with meat tenderness.
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Affiliation(s)
- David S Dang
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, USA
| | - Chaoyu Zhai
- Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523, USA
| | - Mahesh N Nair
- Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523, USA
| | - Kara J Thornton
- Department of Animal, Dairy and Veterinary Sciences, Utah State University, Logan, UT 84322, USA
| | - Mohammed N Sawalhah
- Department of Lands Management and Environment, Prince Al-Hasan Bin Talal Faculty for Natural Resources and Environment, The Hashemite University, Zarqa 13133, Jordan
| | - Sulaiman K Matarneh
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, USA
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6
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Lei Y, Deng X, Zhang Z, Guo X, Zhang J. Effects of oxidation on the physicochemical properties and degradation of mutton myofibrillar proteins. J Food Sci 2022; 87:2932-2942. [PMID: 35638344 DOI: 10.1111/1750-3841.16166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 03/28/2022] [Accepted: 03/31/2022] [Indexed: 11/28/2022]
Abstract
Tenderness affects mutton quality and price, and the degradation of myofibrillar protein (MP) is critical to improve tenderness. We investigated the oxidative modification of mutton MP by hydroxyl radicals (OH) and the effects of this modification on the proteolysis of MP by µ-calpain. As the H2 O2 concentrations increased, the carbonyl and dityrosine contents and the surface hydrophobicity of MP all display an increasing trend, whereas the total sulfhydryl and intrinsic fluorescence intensity of MP declines significantly. SDS-PAGE electrophoresis indicates that disulfide bonds and other covalent bonds led to protein cross-linking and aggregation. After adding µ-calpain, with increasing oxidation, the degradation percentage of myosin heavy chain (MHC) increases considerably and actin degradation is promoted, while the proteolysis of troponin-T and desmin is inhibited. These data suggest that·OH can change MP physicochemical properties and its susceptibility to µ-calpain. Future investigations will focus on the effect of oxidation on the degradation of MP by other proteases, such as cathepsins and caspase and the effect of oxidation on these enzymes. PRACTICAL APPLICATION: The calpain system, particularly µ-calpain, plays a pivotal role in postmortem tenderization of meat. Protein oxidative modifications influence meat tenderness mainly by regulating proteolysis. An investigation of the effect of oxidation on the proteolytic susceptibility of MP to degradation by µ-calpain allows for the monitoring of the association between protein oxidation and meat tenderness.
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Affiliation(s)
- Yongdong Lei
- School of Food Science and Technology, Food College, Shihezi University, Shihezi, Xinjiang, China.,Food Quality Supervision and Testing Center of Ministry of Agriculture, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi, Xinjiang, China
| | - Xiaorong Deng
- School of Food Science and Technology, Food College, Shihezi University, Shihezi, Xinjiang, China
| | - Zhiwei Zhang
- School of Food Science and Technology, Food College, Shihezi University, Shihezi, Xinjiang, China
| | - Xin Guo
- School of Food Science and Technology, Food College, Shihezi University, Shihezi, Xinjiang, China
| | - Jian Zhang
- School of Food Science and Technology, Food College, Shihezi University, Shihezi, Xinjiang, China
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7
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Lee S, Choi YS, Jo K, Jeong HG, Yong HI, Kim TK, Jung S. Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel. Food Sci Anim Resour 2021; 41:997-1011. [PMID: 34796326 PMCID: PMC8564324 DOI: 10.5851/kosfa.2021.e51] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 08/28/2021] [Accepted: 09/06/2021] [Indexed: 11/06/2022] Open
Abstract
The processing characteristics of freeze-dried pork powder as raw meat for comminuted meat products were compared with those of freeze-thawed pork. The tertiary structural properties, oxidation, and solubility of proteins in the freeze-dried pork powder were investigated. In addition, the properties of the emulsion gels manufactured with freeze-dried pork powder (GFD) and freeze-thawed pork (GFT) at 1.5% and 2.0% NaCl were evaluated. The surface hydrophobicity and intrinsic tryptophan fluorescence intensity of myofibrillar proteins between the freeze-dried pork powder and freeze-thawed pork were similar. However, freeze-dried pork powder had higher carbonyl compounds and lower solubility of sarcoplasmic and myofibrillar proteins than freeze-thawed pork (p<0.05). GFD had higher cooking loss than GFT in 2.0% NaCl, and lower hardness and a* value of GFD were observed regardless of NaCl level (p<0.05). Moreover, GFD had higher malondialdehyde content than GFT at the two NaCl concentrations (p<0.05). Therefore, our study demonstrated that freeze-dried pork powder has lower functional properties than freeze-thawed pork as raw meat for comminuted meat products.
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Affiliation(s)
- Seonmin Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Kyung Jo
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Hyun Gyung Jeong
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Hae In Yong
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
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8
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Warner RD, Wheeler TL, Ha M, Li X, Bekhit AED, Morton J, Vaskoska R, Dunshea FR, Liu R, Purslow P, Zhang W. Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies. Meat Sci 2021; 185:108657. [PMID: 34998162 DOI: 10.1016/j.meatsci.2021.108657] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 08/09/2021] [Accepted: 08/10/2021] [Indexed: 12/17/2022]
Abstract
Meat tenderness is an important quality trait critical to consumer acceptance, and determines satisfaction, repeat purchase and willingness-to-pay premium prices. Recent advances in tenderness research from a variety of perspectives are presented. Our understanding of molecular factors influencing tenderization are discussed in relation to glycolysis, calcium release, protease activation, apoptosis and heat shock proteins, the use of proteomic analysis for monitoring changes, proteomic biomarkers and oxidative/nitrosative stress. Each of these structural, metabolic and molecular determinants of meat tenderness are then discussed in greater detail in relation to animal variation, postmortem influences, and changes during cooking, with a focus on recent advances. Innovations in postmortem technologies and enzymes for meat tenderization are discussed including their potential commercial application. Continued success of the meat industry relies on ongoing advances in our understanding, and in industry innovation. The recent advances in fundamental and applied research on meat tenderness in relation to the various sectors of the supply chain will enable such innovation.
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Affiliation(s)
- Robyn D Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia.
| | - Tommy L Wheeler
- U.S. Department of Agriculture, Agricultural Research Service, U.S. Meat Animal Research Center, Clay Center, Nebraska 68933, USA
| | - Minh Ha
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia
| | - Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | | | - James Morton
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand
| | - Rozita Vaskoska
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia
| | - Frank R Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia; Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Rui Liu
- School of Food Science and Technology, Yangzhou University, Yangzhou, Jiangsu 225127, PR China
| | - Peter Purslow
- Tandil Centre for Veterinary Investigation (CIVETAN), National University of Central Buenos Aires Province, Tandil B7001BBO, Argentina
| | - Wangang Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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9
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Zhang L, Li Q, Hong H, Luo Y. Tracking structural modifications and oxidative status of myofibrillar proteins from silver carp (Hypophthalmichthys molitrix) fillets treated by different stunning methods and in vitro oxidizing conditions. Food Chem 2021; 365:130510. [PMID: 34252620 DOI: 10.1016/j.foodchem.2021.130510] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2020] [Revised: 06/23/2021] [Accepted: 06/26/2021] [Indexed: 12/15/2022]
Abstract
In order to explain the increased susceptibility of stunning-stressed fillets to oxidative modifications, effect of stunning methods (percussion and gill cut) and in vitro metal-catalyzed oxidation on structural changes and oxidative status of myofibrillar proteins (MPs) from silver carp fillets was examined. In comparison to the percussion group, oxidized MPs (10 mM H2O2) from gill cut-stunned fillets exhibited higher extent of structural disintegration as well as elevated carbonyl levels. Using label-free proteomics, isoforms of myosin heavy chain and actin were major proteins underwent oxidative modifications including monooxidation of methionine, dioxidation of aromatic amino acids, adduction of lipid peroxidation products with aliphatic amino acids, and the carbonylation of lysine and arginine into semialdehydes. In addition, amino acids located at the tail portion of myosin were highly accessible to oxidation. Owing to the structural disorganization caused by stunning stress, MPs from gill cut-stunned fillets were more susceptible to oxidation in vitro.
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Affiliation(s)
- Longteng Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Qian Li
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
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10
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Proteomic profiling and oxidation site analysis of gaseous ozone oxidized myosin from silver carp (Hypophthalmichthys molitrix) with different oxidation degrees. Food Chem 2021; 363:130307. [PMID: 34126570 DOI: 10.1016/j.foodchem.2021.130307] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 06/03/2021] [Accepted: 06/03/2021] [Indexed: 11/20/2022]
Abstract
Ozone is used to in surimi production and affects the conformation of myosin and gelling properties. Amino acid analysis, SDS-PAGE, in-gel trypsin hydrolysis and LC-MS/MS were used to investigate the effect of the ozone treatment time on the oxidation principle of amino acids to identify the oxidation site and oxidation mechanism of myosin with different oxidation degrees. The results showed that the order of ozonation of amino acids from easy to difficult was tyrosine > cysteine > histidine > proline. The protein structure near the SH1-SH2 region initially changed when the ozone treatment time was 50 s. Prolonging the oxidation to 80 s leads to an irregular distribution of oxidation sites. Ten min of ozone treatment resulted in the aggregation from the SH1 helical region and myosin rod. This study helped to clarify the mechanism of ozone oxidation, thus providing a theoretical basis for producing surimi products of improved quality.
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Liu P, Zhang Z, Guo X, Zhu X, Mao X, Guo X, Deng X, Zhang J. μ-Calpain oxidation and proteolytic changes on myofibrillar proteins from Coregonus Peled in vitro. Food Chem 2021; 361:130100. [PMID: 34044215 DOI: 10.1016/j.foodchem.2021.130100] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 04/21/2021] [Accepted: 05/11/2021] [Indexed: 11/26/2022]
Abstract
The purpose of this study was to investigate the structural properties of μ-calpain induced by hydroxyl radical oxidation and its effect on the degradation of myofibrillar protein (MP) from the dorsal muscles of Coregonus peled. The carbonyl and sulfhydryl content of μ-calpain changed significantly after oxidation. The content of α-helix in the secondary structure decreased from 0.825 to 0.232 and the changes in intrinsic fluorescence and ultraviolet (UV) absorption spectra indicated that oxidation could cause the expansion and aggregation of µ-calpain molecules. Changes in µ-calpain structure could improve the activity of µ-calpain, reaching the highest value at 0.5 mM H2O2. The highest µ-calpain activity facilitate the degradation of unoxidized MP, while the degradation of oxidized MP was facilitated at the 1 mM H2O2. Thus, our results provide a scientific basis for the interaction mechanism among hydroxyl radical oxidation, µ-calpain, and MP degradation.
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Affiliation(s)
- Pingping Liu
- School of Food Science and Technology, Shihezi University, Shihezi 832003, Xinjiang, China
| | - Zhiwei Zhang
- School of Food Science and Technology, Shihezi University, Shihezi 832003, Xinjiang, China
| | - Xin Guo
- School of Food Science and Technology, Shihezi University, Shihezi 832003, Xinjiang, China
| | - Xinrong Zhu
- School of Food Science and Technology, Shihezi University, Shihezi 832003, Xinjiang, China
| | - Xiaoying Mao
- School of Food Science and Technology, Shihezi University, Shihezi 832003, Xinjiang, China
| | - Xiaobing Guo
- School of Food Science and Technology, Shihezi University, Shihezi 832003, Xinjiang, China
| | - Xiaorong Deng
- School of Food Science and Technology, Shihezi University, Shihezi 832003, Xinjiang, China.
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Shihezi 832003, Xinjiang, China.
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12
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Zhang Z, Liu P, Deng X, Guo X, Mao X, Guo X, Zhang J. Effects of hydroxyl radical oxidation on myofibrillar protein and its susceptibility to μ-calpain proteolysis. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110453] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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13
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Xiong YL, Guo A. Animal and Plant Protein Oxidation: Chemical and Functional Property Significance. Foods 2020; 10:E40. [PMID: 33375649 PMCID: PMC7824645 DOI: 10.3390/foods10010040] [Citation(s) in RCA: 57] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 12/17/2020] [Accepted: 12/21/2020] [Indexed: 12/29/2022] Open
Abstract
Protein oxidation, a phenomenon that was not well recognized previously but now better understood, is a complex chemical process occurring ubiquitously in food systems and can be induced by processing treatments as well. While early research concentrated on muscle protein oxidation, later investigations included plant, milk, and egg proteins. The process of protein oxidation involves both radicals and nonradicals, and amino acid side chain groups are usually the site of initial oxidant attack which generates protein carbonyls, disulfide, dityrosine, and protein radicals. The ensuing alteration of protein conformational structures and formation of protein polymers and aggregates can result in significant changes in solubility and functionality, such as gelation, emulsification, foaming, and water-holding. Oxidant dose-dependent effects have been widely reported, i.e., mild-to-moderate oxidation may enhance the functionality while strong oxidation leads to insolubilization and functionality losses. Therefore, controlling the extent of protein oxidation in both animal and plant protein foods through oxidative and antioxidative strategies has been of wide interest in model system as well in in situ studies. This review presents a historical perspective of food protein oxidation research and provides an inclusive discussion of the impact of chemical and enzymatic oxidation on functional properties of meat, legume, cereal, dairy, and egg proteins based on the literature reports published in recent decades.
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Affiliation(s)
- Youling L. Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA;
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