Effect of Nitric Oxide on μ-Calpain Activation, Protein Proteolysis, and Protein Oxidation of Pork during Post-Mortem Aging

被引：46

作者：

Li, Yu-pin ^{[1
]}

Liu, Rui ^{[1
]}

Zhang, Wan-gang ^{[1
]}

Fu, Qing-quan ^{[2
]}

Liu, Nian ^{[1
]}

Zhou, Guang-hong ^{[1
]}

机构：

[1] Nanjing Agr Univ, Synerget Innovat Ctr Food Safety & Nutr, Coll Food Sci & Technol, Lab Meat Proc & Qual Control EDU, Nanjing 210095, Jiangsu, Peoples R China

[2] Nanjing Xiaozhuang Univ, Sch Biochem & Environm Engn, Nanjing 211171, Jiangsu, Peoples R China

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2014年 / 62卷 / 25期

基金：

中国国家自然科学基金;

关键词：

nitric oxide; calpain; post-mortem proteolysis; protein oxidation; WATER-HOLDING CAPACITY; SKELETAL-MUSCLE; STRIATED-MUSCLE; S-NITROSYLATION; DEGRADATION; TENDERNESS; MEAT; INHIBITION; SYNTHASE; NEBULIN;

D O I：

10.1021/jf501332d

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The aim of the current research was to examine the influence of nitric oxide (NO) on calpain activation, protein proteolysis, and oxidation in post-mortem pork. Five longissimus muscles were removed from carcass after slaughter, and samples were incubated with water, nitric oxide synthase (NOS) inhibitor, or NO donor for 24 h at 4 degrees C. The samples were taken out and then stored under 4 degrees C for 1, 4, and 7 d. Results showed that autolysis of mu-calpain increased by incubation with NOS inhibitor after storage for 1 d (P < 0.05). Degradation of titin and nebulin increased by treatment of NOS inhibitor among three treatments (P < 0.05). Higher levels of protein oxidation were observed after samples incubated with NO donor than treatment of NOS inhibitor (P < 0.05). These data indicated that NO could participate in regulating calpain activation and its proteolysis activity during post-mortem aging.

引用

页码：5972 / 5977

页数：6

共 31 条

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