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Whalin J, Wu Y, Wang Y, Suman SP, Shohet JL, Richards MP. Use of plasma induced modification of biomolecules (PLIMB) to evaluate hemin dissociation from fish and bovine methemoglobins. Food Chem 2024; 452:139576. [PMID: 38735109 DOI: 10.1016/j.foodchem.2024.139576] [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: 03/21/2024] [Revised: 04/26/2024] [Accepted: 05/05/2024] [Indexed: 05/14/2024]
Abstract
Hemin dissociation occurs much faster from fish methemoglobin (metHb) compared to mammalian metHb yet the mechanism remains poorly understood. This may involve enhanced solvent access to His(E7) of fish metHbs by a protonation mechanism. Plasma induced modification of biomolecules (PLIMB) produces free radicals that covalently modify solvent accessible residues of proteins, and so can provide insight regarding accessibility of hydronium ions to protonate His(E7). PLIMB-induced modifications to heme crevice sites of trout IV and bovine metHb were determined using tandem mass spectrometry after generating peptides with Trypsin/Lys-C. αHis(CE3) was more modified in trout attributable to the more dynamic nature of bovine αHis(CE3) from available crystal structures. Although His(E7) was not found to be more modified in trout, aspects of trout peptides containing His(E7) hampered modification determinations. An existing computational structure-based approach was also used to estimate protonation tendencies, suggesting His(E7) of metHbs with low hemin affinity are more protonatable.
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Affiliation(s)
- James Whalin
- University of Wisconsin-Madison, Department of Animal and Dairy Sciences, Meat Science and Animal Biologics Discovery, 1933 Observatory Dr, Madison, WI 53706, United States
| | - Yuting Wu
- University of Wisconsin-Madison, Department of Electrical and Computer Engineering, Engineering Hall, 1415 Engineering Dr, Madison, WI 53706, United States
| | - Yifei Wang
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States
| | - Surendranath P Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States
| | - J Leon Shohet
- University of Wisconsin-Madison, Department of Electrical and Computer Engineering, Engineering Hall, 1415 Engineering Dr, Madison, WI 53706, United States
| | - Mark P Richards
- University of Wisconsin-Madison, Department of Animal and Dairy Sciences, Meat Science and Animal Biologics Discovery, 1933 Observatory Dr, Madison, WI 53706, United States.
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Lei X, Qin Z, Ye B, Wu Y, Liu L. Effect of pH on lipid oxidation mediated by hemoglobin in washed chicken muscle. Food Chem 2022; 372:131253. [PMID: 34818728 DOI: 10.1016/j.foodchem.2021.131253] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 08/25/2021] [Accepted: 09/25/2021] [Indexed: 12/25/2022]
Abstract
To investigate the effect of pH on lipid oxidation of chicken muscle, chicken hemolysates were added to washed chicken muscles to analyze lipid oxidation at pH 5.7, 6.3, and 7.2. The results showed that with a blue shift of the Soret peak, oxyhemoglobin gradually transformed to methemoglobin during storage, the shape of porphyrin rings of heme in fluorescence electron microscopy changed from round to trail-like structure. These changes were more significant at low pH. Comparing hemoglobin (Hb) structure, the distance ofamino acids between the E10 of lysine and metHb-7-propionate groups is longer at pH 5.7 than other pHs, which makes solvent easily enter the heme cavity, leading tothe severe destruction of Hb. The linear correlation between color and lipid oxidation also further confirmed that the increased oxidation of chicken Hb causes more rapid lipid oxidation in pH 5.7 than the other 2 pHs (p < 0.05).
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Affiliation(s)
- Xueqing Lei
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China
| | - Zhiwei Qin
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China
| | - Bo Ye
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China; Liaoning Modern Agricultural Engineering Center, Changjiang North Street No.39, 110031 Shenyang, China
| | - Yao Wu
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China
| | - Ling Liu
- The College of Food Science, Shenyang Agricultural University, Shenyang 110866, Dongling Street No.120, Shenyang, China
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3
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Javed M, Yu W, Yang H, Xiong S, Liu Y. Characteristics of hemoglobin and its pro‐oxidative activity in washed silver carp (
Hypophthalmichthys molitrix
) mince as affected by pH. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15463] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Miral Javed
- College of Food Science and Technology Huazhong Agricultural University Wuhan P.R. China
- National R&D Branch Center for Conventional Freshwater Fish Processing Wuhan P.R. China
| | - Wumei Yu
- College of Food Science and Technology Huazhong Agricultural University Wuhan P.R. China
- National R&D Branch Center for Conventional Freshwater Fish Processing Wuhan P.R. China
- Department of tourism and cuisine Zhejiang Business College Hangzhou P.R. China
| | - Hong Yang
- College of Food Science and Technology Huazhong Agricultural University Wuhan P.R. China
- National R&D Branch Center for Conventional Freshwater Fish Processing Wuhan P.R. China
| | - Shanbai Xiong
- College of Food Science and Technology Huazhong Agricultural University Wuhan P.R. China
- National R&D Branch Center for Conventional Freshwater Fish Processing Wuhan P.R. China
| | - Youming Liu
- College of Food Science and Technology Huazhong Agricultural University Wuhan P.R. China
- National R&D Branch Center for Conventional Freshwater Fish Processing Wuhan P.R. China
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4
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Attributes of lipid oxidation due to bovine myoglobin, hemoglobin and hemolysate. Food Chem 2017; 234:230-235. [DOI: 10.1016/j.foodchem.2017.04.182] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2017] [Revised: 04/21/2017] [Accepted: 04/29/2017] [Indexed: 11/17/2022]
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Grunwald EW, Tatiyaborworntham N, Faustman C, Richards MP. Effect of 4-hydroxy-2-nonenal on myoglobin-mediated lipid oxidation when varying histidine content and hemin affinity. Food Chem 2017; 227:289-297. [DOI: 10.1016/j.foodchem.2017.01.035] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2016] [Revised: 12/13/2016] [Accepted: 01/08/2017] [Indexed: 11/15/2022]
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Cai H, Tatiyaborworntham N, Yin J, Richards MP. Assessing Low Redox Stability of Myoglobin Relative to Rapid Hemin Loss from Hemoglobin. J Food Sci 2015; 81:C42-8. [DOI: 10.1111/1750-3841.13159] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2015] [Accepted: 10/22/2015] [Indexed: 11/29/2022]
Affiliation(s)
- He Cai
- Dept. of Animal Sciences; Meat Science and Muscle Biology Laboratory; Univ. of Wisconsin-Madison; Madison Wiss. 53706 U.S.A
| | - Nantawat Tatiyaborworntham
- Dept. of Animal Sciences; Meat Science and Muscle Biology Laboratory; Univ. of Wisconsin-Madison; Madison Wiss. 53706 U.S.A
| | - Jie Yin
- Dept. of Animal Sciences; Meat Science and Muscle Biology Laboratory; Univ. of Wisconsin-Madison; Madison Wiss. 53706 U.S.A
| | - Mark P. Richards
- Dept. of Animal Sciences; Meat Science and Muscle Biology Laboratory; Univ. of Wisconsin-Madison; Madison Wiss. 53706 U.S.A
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Lee SK, Tatiyaborworntham N, Grunwald EW, Richards MP. Myoglobin and haemoglobin-mediated lipid oxidation in washed muscle: observations on crosslinking, ferryl formation, porphyrin degradation, and haemin loss rate. Food Chem 2014; 167:258-63. [PMID: 25148987 DOI: 10.1016/j.foodchem.2014.06.098] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2014] [Revised: 05/23/2014] [Accepted: 06/24/2014] [Indexed: 11/15/2022]
Abstract
Reduced trout haemoglobin (Hb) is a mixture of oxy- and deoxy-Hb at pH 6.3. Addition of oxy/deoxyHb to washed muscle resulted in detectable ferryl Hb while adding bovine oxyHb, trout metHb, or bovine metHb did not. Trout metHb promoted lipid oxidation more rapidly than bovine metHb, attributable to lower haemin affinity in fish Hbs. Protoporphyrin IX degradation was prevalent during trout and bovine Hb-mediated lipid oxidation. Caffeic acid prevented porphyrin degradation and lipid oxidation. Crosslinked myoglobin (Mb) promoted lipid oxidation more effectively than metMb. Fish metMb released haemin more readily than mammalian metMb at pH 5.5. These studies suggest haemin dissociation from metHb causes formation of free radicals that degrade protoporphyrin and cause lipid oxidation, and appreciable quantities of deoxyHb are needed to generate ferryl Hb oxidant. Crosslinking appears to facilitate Mb-mediated lipid oxidation in washed muscle yet haemin release can occur from fish metMb at low pH.
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Affiliation(s)
- Sung Ki Lee
- Kangwon National University, Department of Animal Products & Food Science, Meat Science Laboratory, KNU Ave 1, Chuncheon, Gangwon 200-701, South Korea
| | - Nantawat Tatiyaborworntham
- Department of Animal Sciences, Meat Science and Muscle Biology Laboratory, University of Wisconsin-Madison, Madison, WI 53706, United States
| | - Eric W Grunwald
- Department of Animal Sciences, Meat Science and Muscle Biology Laboratory, University of Wisconsin-Madison, Madison, WI 53706, United States
| | - Mark P Richards
- Department of Animal Sciences, Meat Science and Muscle Biology Laboratory, University of Wisconsin-Madison, Madison, WI 53706, United States.
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Analysis of volatile compounds in New Zealand unifloral honeys by SPME–GC–MS and chemometric-based classification of floral source. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2013. [DOI: 10.1007/s11694-013-9167-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Cai H, Grunwald EW, Park S, Lei B, Richards MP. Lipid oxidation in trout muscle is strongly inhibited by a protein that specifically binds hemin released from hemoglobin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:4180-4187. [PMID: 23570608 PMCID: PMC3758795 DOI: 10.1021/jf4006142] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The recombinant streptococcal protein apoShp can be used as a probe for hemoglobin (Hb) reactivity in fish muscle due to its specific affinity for hemin that is released from Hb at post-mortem pH values. Hemin affinity measurements indicated that apoShp binds hemin released from Hb but not myoglobin (Mb). Hemin affinity of holoShp was higher at pH 5.7 compared to pH 8.0. This may be attributed to enhanced electrostatic interaction of His58 with the heme-7-propionate at lower pH. ApoShp readily acquired hemin that was released from trout IV metHb in the presence of washed cod muscle during 2 °C storage at pH 6.3. This was based on increases in redness in the washed cod matrix, which occurs when apoShp binds hemin that is released from metHb. ApoShp prevented Hb-mediated lipid oxidation in washed cod muscle during 2 °C storage. The prevention of Hb-mediated lipid oxidation by apoShp was likely due to bis-methionyl coordination of hemin that dissociated from metHb. This hexacoordination of hemin appears to prevent peroxide-mediated redox reactions, and there is no component in the matrix capable of dissociating hemin from Shp. ApoShp was also added to minced muscle from rainbow trout ( Oncorhynchus mykiss ) to examine the degree to which Hb contributes to lipid oxidation in trout muscle. Addition of apoShp inhibited approximately 90% of the lipid oxidation that occurred in minced trout muscle during 9 days of 2 °C storage on the basis of lipid peroxide, hexanal, and thiobarituric acid reactive substances (TBARS) values. These results strongly suggest that Hb is the primary promoter of lipid oxidation in trout muscle.
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Affiliation(s)
- He Cai
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, University of Wisconsin-Madison, 1805 Linden Drive West, Madison, Wisconsin 53706, USA
| | - Eric W Grunwald
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, University of Wisconsin-Madison, 1805 Linden Drive West, Madison, Wisconsin 53706, USA
| | - Sungyong Park
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, University of Wisconsin-Madison, 1805 Linden Drive West, Madison, Wisconsin 53706, USA
| | - Benfang Lei
- Department of Immunology and Infectious Diseases, P.O. Box 173610, Montana State University, Bozeman, Montana, 59717, USA
| | - Mark P. Richards
- Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, University of Wisconsin-Madison, 1805 Linden Drive West, Madison, Wisconsin 53706, USA
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Masuda T, Inai M, Miura Y, Masuda A, Yamauchi S. Effect of polyphenols on oxymyoglobin oxidation: prooxidant activity of polyphenols in vitro and inhibition by amino acids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:1097-1104. [PMID: 23311772 DOI: 10.1021/jf304775x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Effects of various plant phenolics, including polyphenols, on the oxidation of oxymyoglobin were investigated. Most phenolics promoted the oxidation of oxymyoglobin at both pH 5.4 and 7.4. Potent oxidation-promoting activity was observed by several efficient antioxidant polyphenols with a catechol moiety. Therefore, effects of the catechol structure were investigated using dihydrocaffeic acid analogues. The results clarified that ortho- or para-substituted diphenol structures were important for promoting the oxidation of oxymyoglobin. Inhibition of such prooxidant activity for oxymyoglobin by dihydrocaffeic acid was also investigated. Although the required concentration was relatively higher than that of dihydrocaffeic acid, several amino acids inhibited the oxidation. Among these, cysteine was the most potent. Although cysteine alone completely inhibited oxidation at a concentration above 1 mmol/L, 0.1 mmol/L cysteine showed oxidation-promoting activity. In the presence of 0.1 mmol/L dihydrocaffeic acid, in the range of 0.01 mmol/L to 1 mmol/L cysteine, 0.1 mmol/L cysteine showed the most efficient inhibition. These results suggest the possibility of the formation of some equimolar complexes of dihydrocaffeic acid and cysteine such as 5'-cysteinyl dihydrocaffeic acid, which may be produced during the prooxidation of dihydrocaffeic acid, contributing to the inhibition of the oxidation of oxymyoglobin.
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Affiliation(s)
- Toshiya Masuda
- Graduate School of Integrated Arts and Sciences, University of Tokushima, Tokushima 770-8502, Japan.
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