Oxidation desensitizes actomyosin to magnesium pyrophosphate-induced dissociation

Food Chemistry

Volumn 141, Issue 2, 2013, Pages 662-668

  Liu, Zelong ^a,b   Xiong, Youling L ^c  

^a JIANGNAN UNIVERSITY   (China)

^b Health Food Safety   (China)

^c UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Actomyosin dissociation; ATPase activity; Oxidation; Pyrophosphate

Indexed keywords

CROSSLINKING; DISSOCIATION; MAGNESIUM; PROTEINS;

ATP-ASE ACTIVITY; CROSS-LINKED POLYMERS; INDUCED DISSOCIATION; INTRINSIC VISCOSITY; PORK MUSCLE; PROTEIN OXIDATION; PYROPHOSPHATE; SMALL PARTICLES;

OXIDATION;

ACTIN; MAGNESIUM; MYOSIN; MYOSIN ADENOSINE TRIPHOSPHATASE; PYROPHOSPHATE;

ANIMAL TISSUE; ARTICLE; BINDING AFFINITY; CONTROLLED STUDY; DESENSITIZATION; DISSOCIATION; DISULFIDE BOND; ENZYME ACTIVITY; ENZYME REPRESSION; MUSCLE; NONHUMAN; OXIDATION; OXIDATIVE STRESS; PH; PORK; PROTEIN ISOLATION; VISCOSITY;

EID: 84878139477     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.03.079     Document Type: Article

References (33)

1. Berlett, B. S., & Stadtman, E. R. (1997). Protein oxidation in aging, disease, and oxidative stress. Journa (Pubitemid 27355575)
2. Bertram, H. C., Kristensen, M., Ostdal, H., Baron, C. P., Young, J. F., & Andersen, H. J. (2007). Does oxidation affect the water functionality of myofibrillar proteins? Journal of Agricultural and Food Chemistry, 55, 2342-2348. (Pubitemid 46556224)
3. Bobkova, E. A., Bobkov, A. A., Levitsky, D. I., & Reisler, E. (1999). Effects of SH1 and SH2 modifications on myosin similarities and differences. Biophysical Journal, 76, 1001-1007. (Pubitemid 29264580)
4. Galinska-Rakoczy, A., Jachimska, B., & Strzelecka-Golaszewska, H. (2007). Mechanism of actin polymerization by myosin subfragment-1 probed by dynamic light scattering. Bioelectrochemistry, 70, 53-57. (Pubitemid 44960196)
5. Geeves, M. A., & Holmes, K. C. (2005). The molecular mechanism of muscle contraction. Advances in Protein Chemistry, 71, 161-193. (Pubitemid 41446929)
6. Granicher, D., & Portzehl, H. (1964). The influence of magnesium and calcium pyrophosphate chelates, of free magnesium ions, free calcium ions, and free pyrophosphate ions on the dissociation of actomyosin in solution. Biochimica et Biophysica Acta (BBA) - General Subjects, 86, 567-578.
7. Grindey, G. B., & Nichol, C. A. (1970). Micro procedure for determination of pyrophosphate and orthophosphate. Analytical Biochemistry, 33, 114-119.
8. Hiratsuka, T. (1990). Conformational changes in the 23-kilodalton NH2-terminal peptide segment of myosin ATPase associated with ATP hydrolysis. Journal of Biological Chemistry, 265, 18786-18790. (Pubitemid 120013788)
9. Kendrick-Jones, J., Szentkiralyi, E. M., & Szent-Györgyi, A. G. (1976). Regulatory light chains in myosins. Journal of Molecular Biology, 104, 747-775.
10. Kiely, B., & Martonosi, A. (1969). The binding of ADP to myosin. Biochimica et Biophysica Acta (BBA) - Bioenergetics, 172, 158-170.
11. Laemmli, U. K. (1970). Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 227, 680-685.
12. Liu, Z., Xiong, Y. L., & Chen, J. (2009). Identification of restricting factors that inhibit swelling of oxidized myofibrils during brine irrigation. Journal of Agricultural and Food Chemistry, 57, 10999-11007.
13. Liu, Z., Xiong, Y. L., & Chen, J. (2010). Protein oxidation enhances hydration but suppresses water-holding capacity in porcine longissimus muscle. Journal of Agricultural and Food Chemistry, 58, 10697-10704.
14. Lund, M. N., Heinonen, M., Baron, C. P., & Estévez, M. (2011). Protein oxidation in muscle foods: A review. Molecular Nutrition & Food Research, 55, 83-95.
15. Nauss, K. M., Kitagawa, S., & Gergely, J. (1969). Pyrophosphate binding to and adenosine triphosphatase activity of myosin and its proteolytic fragments. Journal of Biological Chemistry, 244, 755-765.
16. Offer, G., & Trinick, J. (1983). On the mechanism of water holding in meat: The swelling and shrinking of myofibrils. Meat Science, 8, 245-281.
17. Ooizumi, T., & Xiong, Y. L. (2004). Biochemical susceptibility of myosin in chicken myofibrils subjected to hydroxyl radical oxidizing systems. Journal of Agricultural and Food Chemistry, 52, 4303-4307.
18. Ooizumi, T., & Xiong, Y. L. (2008). Hydroxyl radical oxidation destabilizes subfragment-1 but not the rod of myosin in chicken myofibrils. Food Chemistry, 106, 661-668. (Pubitemid 47332881)
19. Perry, S. V., & Corsi, A. (1958). Extraction of proteins other than myosin from the isolated rabbit myofibril. Biochemical Journal, 68, 5-12.
20. Rayment, I., Holden, H. M., Whittaker, M., Yohn, C. B., Lorenz, M., Holmes, K. C., et al. (1993). Structure of the actin-myosin complex and its implications for muscle contraction. Science, 261, 58-65. (Pubitemid 23265380)
21. Rockstein, M., & Herron, P. (1951). Colorimetric determination of inorganic phosphate in microgram quantities. Analytical Chemistry, 23, 1500-1501.
22. Rosenfeld, S. S., Houdusse, A., & Sweeney, H. L. (2005). Magnesium regulates ADP dissociation from myosin V. Journal of Biological Chemistry, 280, 6072-6079. (Pubitemid 40280091)
23. Schachman, H. K. (1957). Ultracentrifugation, diffusion, and viscometry. In S. P. Colowiek & N. O. Kaplan (Eds.), Methods in enzymology (pp. 32-103). New York: Academic Press.
24. Sleep, J., Trybus, K., Johnson, K., & Taylor, E. (1981). Kinetic studies of normal and modified heavy meromyosin and subfragment-1. Journal of Muscle Research and Cell Motility, 2, 373-399. (Pubitemid 12116053)
25. Smith, C. A., & Rayment, I. (1995). X-ray structure of the magnesium(II)- pyrophosphate complex of the truncated head of dictyostelium discoideum myosin to 2.7 Å resolution. Biochemistry, 34, 8973-8981.
26. Spudich, J. A. (1994). How molecular motors work. Nature, 372, 515-518. (Pubitemid 24368526)
27. Stadtman, E. R. (1990). Metal ion-catalyzed oxidation of proteins: Biochemical mechanism and biological consequences. Free Radical Biology and Medicine, 9, 315-325. (Pubitemid 120036900)
28. Stadtman, E. R., & Levine, R. L. (2003). Free radical-mediated oxidation of free amino acids and amino acid residues in proteins. Amino Acids, 25, 207-218. (Pubitemid 38043943)
29. Sweeney, H. L., & Houdusse, A. (2010). Structural and functional insights into the myosin motor mechanism. Annual Review of Biophysics, 39, 539-557.
30. Tanokura, M., & Ebashi, S. (1993). Complexes of myosin subfragment 1 with pyrophosphate and with adebisube diphosphate as studied by phosphorus-31 nuclear magnetic resonance. Journal of Biochemistry, 113, 19-21. (Pubitemid 23068836)
31. Xiong, Y. L., Blanchard, S. P., Ooizumi, T., & Ma, Y. (2010). Hydroxyl radical and ferryl-generating systems promote gel network formation of myofibrillar protein. Journal of Food Science, 75, C215-C221.
32. Xiong, Y. L., Lou, X., Wang, C., Moody, W. G., & Harmon, R. J. (2000). Protein extraction from chicken myofibrils irrigated with various polyphosphate and NaCl solutions. Journal of Food Science, 65, 96-100. (Pubitemid 30170408)
33. Xiong, Y. L. (1999). Phosphate-mediated water uptake, swelling, and functionality. In Y. L. Xiong, C. Ho, & F. Shahidi (Eds.), Quality attributes of muscle foods (pp. 319-333). New York: Kluwer Academic/Plenum Publishers.