Factors affecting solubilisation and oxidation of proteins during equine metmyoglobin-mediated lipid oxidation in extensively washed cod muscle

Food Chemistry

Volumn 122, Issue 4, 2010, Pages 1102-1110

  Egelandsdal, B ^a   Ren, L P ^b   Gong, Y S ^c   Greaser, M ^c   Richards, M P ^c  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

^c UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Cathepsins; Cod; Metmyoglobin; Oxidation; Solubility; Thiols

Indexed keywords

CATHEPSIN B; CATHEPSIN L; COLLAGEN; CREATINE KINASE; ENOLASE; FLUORESCENT DYE; LIPID PEROXIDE; METMYOGLOBIN; MYOGLOBIN; MYOSIN HEAVY CHAIN; MYOSIN LIGHT CHAIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE; THIOL; TROPONIN I;

ANIMAL TISSUE; ARTICLE; COLORIMETRY; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME RELEASE; FISH; FOOD PROCESSING; FOOD STORAGE; HORSE; INCUBATION TIME; LIPID OXIDATION; MUSCLE TISSUE; NONHUMAN; NUCLEOTIDE SEQUENCE; OXIDATION; PH; SOLUBILIZATION; TEMPERATURE;

EQUIDAE;

EID: 77951939109     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.092     Document Type: Article

References (33)

1. Antonini E., and Brunori M. Hemoglobin and myoglobin in their reactions with ligands. In: Neuberger A., and Tatum E.L. (Eds). Frontiers of biology Vol. 21 (1971), North-Holland Publishing Company, Amsterdam 44
2. Buege J.A., and Aust S.D. Microsomal lipid peroxidation. Methods in Enzymology 52 (1978) 302-310
3. Connell J.J., and Howgate P.F. Proteins of fish skeletal muscle. VI. Amino-acid composition of cod fibrillar proteins. Biochemical Journal 71 (1959) 83-86
4. Chaijan M., Benjakul S., Viesssanguan W., and Faustman C. Interaction between fish myoglobin and myosin in vitro. Food Chemistry 103 4 (2007) 1168-1175
5. Fredriksen A.M., Lund M.N., Andersen M.L., and Skipsted L.H. Oxidation of porcine myosin by hypervalent myoglobin: The role of thiol groups. Journal of Agricultural and Food Chemistry 56 9 (2008) 3297-3303
6. Fritz J.D., Swartz D.R., and Greaser M.L. Factors affecting polyacrylamide gel electrophoresis and electroblotting of high-molecular-weight myofibrillar proteins. Analytical Biochemistry 180 2 (1989) 205-210
7. Grunwald E., and Richards M.P. Studies with myoglobin variants indicate that released hemin is the primary promoter of lipid oxidation in washed fish model. Journal of Agricultural and Food Chemistry 54 12 (2006) 4452-4460
8. Grunwald E.W., and Richards M.P. Mechanisms of heme protein mediated lipid oxidation using hemomyoglobin and myoglobin variants in raw and heated washed muscle. Journal of Agricultural and Food Chemistry 54 21 (2006) 8271-8280
9. Hu M. Measurements of protein thiol groups and glutathione in plasma. Methods in Enzymology 233 (1994) 380-385
10. Hu Y., Morioka K., and Itoh Y. Existence of cathepsin L and its characterization in red bulleye surimi. Pakistan Journal of Biological Sciences 10 1 (2007) 78-83
11. Jiang S., and Chen G. Effect of cathepsins B, L, L-like and calpain on the protein degradation of surimi. In: Xiong Y.L., Ho C.-T., and Shahidi F. (Eds). Quality attributes of muscle foods (1998), Kluwer Academic/Plenum Publishers, New York 393-405
12. Katayama H., Nagasu T., and Oda Y. Improvement of in-gel digestion protocol for peptide mass fingerprinting by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Rapid Communication Mass Spectrometry 15 16 (2001) 1416-1421
13. Langsrud Ø. 50-50 Multivariate analysis of variance for collinear responses. The Statistician 51 3 (2002) 305-317
14. Leblanc E.L., and Leblanc R.J. Determination of hydrophobicity and reactive groups in protein of cod (Gadus morhua) muscle during frozen storage. Food Chemistry 43 1 (1992) 3-11
15. Lund M.N., Luxford C., Skibsted L.H., and Davies M.J. Oxidation of myosin by haem protein radicals and protein cross-links. Biochemical Journal 410 3 (2008) 565-574
16. Lund M.N., Lametch R., Hviid M.S., Jensen O.N., and Skibsted L.H. High oxygen packing atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage. Meat Science 77 3 (2008) 295-303
17. Markwell M.A.K., Haas S.M., Bieber L.L., and Tolber N.E. A modification of the Lowry procedure to simplify protein determination in membrane and lipoproteins samples. Analytical Biochemistry 87 1 (1978) 206-210
18. Medina I., Gonzalez M.J., Iglesias J., and Hedges N.D. Effect of hydroxycinnamic acids on lipid oxidation and protein changes as well as water holding capacity in frozen minced horse mackerel white muscle. Food Chemistry 114 3 (2009) 881-888
19. Miura T., Muraoka S., and Ogiso T. Relationship between protein damage and ferrylmyoglobin. Biochemistry and Molecular Biology International 36 3 (1995) 587-593
20. 2-activated metmyoglobin and bovine serum albumin. Free radical Research 35 6 (2001) 757-766
21. Pan X., Peng Z., Zhou G., Yu J., and Bao E. Effect of heat stress on oxidative damage and protein functionality in broiler breast muscle. Zhongguo Nongye Kexue 41 6 (2008) 1778-1785 [Journal written in Chinese]
22. Pretzer E., and Wiktorowicz J.E. Saturation fluorescence labeling for proteomic analyses. Analytical Biochemistry 374 2 (2008) 250-262
23. Raghavan S., and Hultin H.O. Oxidative stability of a cod-canola oil model system: Effect of order addition of tocopherol and canola oil to washed, minced cod muscle. Journal of Aquatic Food Product Technology 158 2 (2006) 37-45
24. Richards M.P., and Hultin H.O. Effect of pH on lipid oxidation using trout hemolysate as a catalyst: A possible role for deoxyhemoglobin. Journal of Agricultural and Food Chemistry 48 8 (2000) 3141-3147
25. Richards M.P., Dettmann M.A., and Grunwald E.W. Pro-oxidative characteristics of trout hemoglobin and myoglobin: A role for released heme in oxidation of lipids. Journal of Agricultural and Food Chemistry 53 26 (2005) 10231-10238
26. Soyer A., and Hultin H.O. Kinetics of oxidation of the lipids and proteins of cod sarcoplasmic reticulum. Journal of Agricultural and Food Chemistry 48 6 (2000) 2127-2134
27. Spanier A.M., and Bird I.W.C. Endogenous cathepsin B inhibitor activity in normal and myopathic red and white skeletal muscle. Muscle and Nerve 5 4 (1982) 313-320
28. Srinivasan S., and Hultin H.O. Chemical, physical, and functional properties of cod proteins modified by a nonenzymic free-radical-generating system. Journal of Agricultural and Food Chemistry 45 2 (1997) 310-320
29. Thys T.M., Blank J.M., Coughlin D.J., and Schachat F. Longitudianal variation in muscle protein expression and contraction kinetics of largemouth bass axial muscle. Journal of Experimental Biology 204 24 (2001) 4249-4257
30. Undeland I., Hultin H.O., and Richards M.P. Added triacylglycerols do not hasten hemoglobin-mediated lipid oxidation in washed minced cod muscle. Journal of Agricultural and Food Chemistry 50 23 (2002) 6847-6853
31. Toldra F. Characterisation of proteolysis. Dry cured meat products (2002), Wiley-Blackwell, Hoboken 113
32. Volle B., Dutaud D., and Ouali A. Myoglobin inhibition of most protease activities measured with fluorescent substrates is an artifact!. Meat Science 52 1 (1999) 81-87
33. Yamashita M., and Konagaya S. Hydrolytic action of salmon cathepsins B and L to muscle structural proteins in respect to muscle softening. Nippon Suisan Gakkaishi 57 10 (1991) 1917-1922