Oxidation of myofibrillar proteins induced by peroxyl radicals: Role of oxidizable amino acids

被引：40

作者：

Dorta, E. ^{[1
]}

Avila, F. ^{[2
]}

Fuentes-Lemus, E. ^{[1
]}

Fuentealba, D. ^{[1
]}

Lopez-Alarcon, C. ^{[1
]}

机构：

[1] Pontificia Univ Catolica Chile, Fac Quim & Farm, Dept Quim Fis, Ave Vicuna Mackenna 4860, Santiago 7820436, Chile

[2] Univ Talca, Fac Ciencias Salud, Escuela Nutr & Dietet, Take 3460000, Chile

来源：

FOOD RESEARCH INTERNATIONAL | 2019年 / 126卷

关键词：

Meat proteins; Peroxyl radicals; Protein crosslinking; Myofibrillar protein; Tryptophan; Time-resolved fluorescence; FLUORESCENCE SPECTROSCOPY; GEL PROPERTIES; CROSS-LINKS; TRYPTOPHAN; MEAT; OXYGEN; TYROSINE; PHOTOOXIDATION; MECHANISMS; PRODUCTS;

D O I：

10.1016/j.foodres.2019.108580

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

During storage and processing of foods, myofibrillar proteins (MP), the most abundant proteins of meats, are exposed to peroxyl radicals (ROO center dot). The present work shows that ROO center dot induce oxidation of MP leading to a widespread of MP aggregation. In spite of the extent of such process, only partial consumption of the more oxidizable amino acids was determined. MP were exposed to ROO center dot derived from thermolysis of AAPH (2,2'-azobis(2-methylpropionamidine) dihydrochloride), and samples studied through SDS-PAGE, western blotting, light scattering, time-resolved fluorescence, and high performance liquid chromatography. Together with MP aggregation, consumption of methionine (the most consumed residue), cysteine, tyrosine, and tryptophan were determined. These results are associated with conformational changes of MP affecting the accessibility of tryptophan residues to the solvent, as evidenced by a decreasing of its fluorescence lifetime. Lysine residues, which are not reactive towards ROO center dot, were also consumed, suggesting participation of Schiff bases in the MP aggregation process.

引用

页数：8

共 42 条

[11] The oxidative environment and protein damage [J].

Davies, MJ .

BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS, 2005, 1703 (02) :93-109

[12] Use of the Oxygen Radical Absorbance Capacity (ORAC) Assay to Predict the Capacity of Mango (Mangifera indica L.) By-Products to Inhibit Meat Protein Oxidation [J].

Dorta, Eva ;

Rodriguez-Rodriguez, Elena Maria ;

Jimenez-Quezada, Andres ;

Fuentes-Lemus, Eduardo ;

Speisky, Hernan ;

Lissi, Eduardo ;

Lopez-Alarcon, Camilo .

FOOD ANALYTICAL METHODS, 2017, 10 (02) :330-338

[13] Tripping up Trp: Modification of protein tryptophan residues by reactive oxygen species, modes of detection, and biological consequences [J].

Ehrenshaft, Marilyn ;

Deterding, Leesa J. ;

Mason, Ronald P. .

FREE RADICAL BIOLOGY AND MEDICINE, 2015, 89 :220-228

[14] Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions [J].

Estevez, Mario ;

Kylli, Petri ;

Puolanne, Eero ;

Kivikari, Riitta ;

Heinonen, Marina .

MEAT SCIENCE, 2008, 80 (04) :1290-1296

[15] Protein carbonyls in meat systems: A review [J].

Estevez, Mario .

MEAT SCIENCE, 2011, 89 (03) :259-279

[16] CHEMISTRY, ANALYSIS, NUTRITIONAL-VALUE, AND TOXICOLOGY OF TRYPTOPHAN IN FOOD - A REVIEW [J].

FRIEDMAN, M ;

CUQ, JL .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1988, 36 (05) :1079-1093

[17] Gramicidin conformational changes during riboflavin photosensitized oxidation in solution and the effect of N-methylation of tryptophan residues [J].

Fuentealba, Denis ;

Lopez, Jhon J. ;

Palominos, Marco ;

Salas, Cristian O. ;

Soto-Arriaza, Marco A. .

PHOTOCHEMICAL & PHOTOBIOLOGICAL SCIENCES, 2015, 14 (04) :748-756

[18] α- and β-casein aggregation induced by riboflavin-sensitized photo-oxidation occurs via di-tyrosine cross-links and is oxygen concentration dependent [J].

Fuentes-Lemus, E. ;

Silva, E. ;

Leinisch, F. ;

Dorta, E. ;

Lorentzen, L. G. ;

Davies, M. J. ;

Lopez-Alarcon, C. .

FOOD CHEMISTRY, 2018, 256 :119-128

[19] Oxidation of free, peptide and protein tryptophan residues mediated by AAPH-derived free radicals: role of alkoxyl and peroxyl radicals [J].

Fuentes-Lemus, E. ;

Dorta, E. ;

Escobar, E. ;

Aspee, A. ;

Pino, E. ;

Abasq, M. L. ;

Speisky, H. ;

Silva, E. ;

Lissi, E. ;

Davies, M. J. ;

Lopez-Alarcon, C. .

RSC ADVANCES, 2016, 6 (63) :57948-57955

[20] Aggregation of α- and β- caseins induced by peroxyl radicals involves secondary reactions of carbonyl compounds as well as di-tyrosine and di-tryptophan formation [J].

Fuentes-Lemus, Eduardo ;

Silva, Eduardo ;

Barrias, Pablo ;

Aspee, Alexis ;

Escobar, Elizabeth ;

Lorentzen, Lasse G. ;

Carroll, Luke ;

Leinisch, Fabian ;

Davies, Michael J. ;

Lopez-Alarcon, Camilo .

FREE RADICAL BIOLOGY AND MEDICINE, 2018, 124 :176-188

← 1 2 3 4 5 →