Protein oxidation affects proteolysis in a meat model system

Meat Science

Volumn 106, Issue , 2015, Pages 78-84

  Berardo, Alberto ^a   Claeys, Erik ^a   Vossen, Els ^a   Leroy, Frédéric ^b   De Smet, Stefaan ^a  

^a GHENT UNIVERSITY   (Belgium)

^b VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

Author keywords

Carbonyls; Dry fermented sausage; Meat model; Protein electrophoresis; Protein oxidation; Proteolysis; Thiols

Indexed keywords

AMINO ACIDS; ELECTROPHORESIS; MEATS; OXIDATION; PROTEOLYSIS;

CARBONYLS; DRY FERMENTED SAUSAGE; PROTEIN ELECTROPHORESIS; PROTEIN OXIDATION; THIOLS;

PROTEINS;

FOOD PRESERVATIVE; HYDROGEN PEROXIDE; MUSCLE PROTEIN; OXIDIZING AGENT; PROTEIN INTAKE; PROTEINASE INHIBITOR;

ANALYSIS; ANIMAL; BELGIUM; BIOLOGICAL MODEL; CHEMICAL MODEL; CHEMISTRY; DRUG EFFECTS; FERMENTATION; FOOD PRESERVATION; FOOD STORAGE; MEAT; METABOLISM; MICROBIOLOGY; OXIDATION REDUCTION REACTION; PH; PIG; PROTEIN CARBONYLATION; PROTEIN DEGRADATION; PROTEIN INTAKE; PROTEIN STABILITY; SARCOPLASMIC RETICULUM; SOLUBILITY;

ANIMALS; BELGIUM; DIETARY PROTEINS; FERMENTATION; FOOD PRESERVATIVES; FOOD STORAGE; FOOD, PRESERVED; HYDROGEN PEROXIDE; HYDROGEN-ION CONCENTRATION; MEAT PRODUCTS; MODELS, BIOLOGICAL; MODELS, CHEMICAL; MUSCLE PROTEINS; OXIDANTS; OXIDATION-REDUCTION; PROTEASE INHIBITORS; PROTEIN CARBONYLATION; PROTEIN STABILITY; PROTEOLYSIS; SARCOPLASMIC RETICULUM; SOLUBILITY; SUS SCROFA;

EID: 84928128795     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2015.04.002     Document Type: Article

References (48)

1. Astiasaran I., Villanueva R., Bello J. Analysis of proteolysis and protein insolubility during the manufacture of some varieties of dry sausage. Meat Science 1990, 28(2):111-117.
2. Beriain M.J., Lizaso G., Chasco J. Free amino acids and proteolysis involved in 'salchichon' processing. Food Control 2000, 11(1):41-47.
3. Broncano J.M., Timón M.L., Parra V., Andrés A.I., Petrón M.J. Use of proteases to improve oxidative stability of fermented sausages by increasing low molecular weight compounds with antioxidant activity. Food Research International 2011, 44(9):2655-2659.
4. Carlsen C.U., Skibsted L.H. Myoglobin species with enhanced prooxidative activity is formed during mild proteolysis by pepsin. Journal of Agricultural and Food Chemistry 2004, 52(6):1675-1681.
5. Casaburi A., Di Monaco R., Cavella S., Toldrá F., Ercolini D., Villani F. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits. Food Microbiology 2008, 25(2):335-347.
6. Chao C.C., Ma Y.S., Stadtman E.R. Modification of protein surface hydrophobicity and methionine oxidation by oxidative systems. Proceedings of the National Academy of Sciences of the United States of America 1997, 94(7):2969-2974.
7. Claeys E., De Smet S., Demeyer D., Geers R., Buys N. Effect of rate of pH decline on muscle enzyme activities in two pig lines. Meat Science 2001, 57(3):257-263.
8. Claeys E., De Vos E., De Smet S. Protein solubility of longissimus from stress sensitive and stress resistant pigs. Proceedings 48th International Congress of Meat Science and Technology, Rome, Italy 2002, 616-617.
9. Davies K.J.A. Degradation of oxidized proteins by the 20S proteasome. Biochimie 2001, 83(3-4):301-310.
10. Davies K.J., Delsignore M.E. Protein damage and degradation by oxygen radicals. III. Modification of secondary and tertiary structure. Journal of Biological Chemistry 1987, 262(20):9908-9913.
11. Defernando G.D.G., Fox P.F. Study of proteolysis during the processing of a dry fermented pork sausage. Meat Science 1991, 30(4):367-383.
12. Demeyer D., Claeys E., Ötles S., Caron L., Verplaetse A. Effect of meat species on proteolysis during dry sausage fermentation. Proceedings of the 38th International Conference on Meat Science and Technology, Clermont-Ferrand, France 1992, 775-778.
13. Dierick N., Vandekerckhove P., Demeyer D. Changes in non-protein nitrogen-compounds during dry sausage ripening. Journal of Food Science 1974, 39(2):301-304.
14. Estevez M. Protein carbonyls in meat systems: A review. Meat Science 2011, 89(3):259-279.
15. Freitas A.C., Andrade J.C., Silva F.M., Rocha-Santos T.A.P., Duarte A.C., Gomes A.M. Antioxidative peptides: Trends and perspectives for future research. Current Medicinal Chemistry 2013, 20(36):4575-4594.
16. Geesink G.H., Veiseth E. Muscle enzymes: Proteinases. Handbook of muscle foods analysis 2009, 91-110. CRC Press. L.M.L. Nollet, F. Toldrá (Eds.).
17. Greaser M.L., Yates L.D., Krywicki K., Roelke D.L. Electrophoretic methods for the separation and identification of muscle proteins. Reciprocal Meat Conference 1983, 36:87-91.
18. Groussard C., Morel I., Chevanne M., Monnier M., Cillard J., Delamarche A. Free radical scavenging and antioxidant effects of lactate ion: An in vitro study. Journal of Applied Physiology 2000, 89(1):169-175.
19. Hierro E., de la Hoz L., Ordonez J.A. Contribution of the microbial and meat endogenous enzymes to the free amino acid and amine contents of dry fermented sausages. Journal of Agricultural and Food Chemistry 1999, 47(3):1156-1161.
20. Hui Y.H., Goddik L.M., Hansen A.S., Nip W.K., Stanfield P.S., Toldrá F. Handbook of food and beverage fermentation technology 2004, Marcel Dekker Incorporated, New York.
21. Janssens M., Van der Mijnsbrugge A., Sánchez Mainar M., Balzarini T., De Vuyst L., Leroy F. The use of nucleosides and arginine as alternative energy sources by coagulase-negative staphylococci in view of meat fermentation. Food Microbiology 2014, 39:53-60.
22. Jongberg S., Torngren M.A., Gunvig A., Skibsted L.H., Lund M.N. Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork. Meat Science 2013, 93(3):538-546.
23. Klement J.T., Cassens R.G., Fennema O.R. Effect of bacterial fermentation on protein solubility in a sausage model system. Journal of Food Science 1974, 39(4):833-835.
24. Lametsch R., Lonergan S., Huff-Lonergan E. Disulfide bond within mu-calpain active site inhibits activity and autolysis. Biochimica et Biophysica Acta, Proteins and Proteomics 2008, 1784(9):1215-1221.
25. Leroy F., Geyzen A., Janssens M., De Vuyst L., Scholliers P. Meat fermentation at the crossroads of innovation and tradition: A historical outlook. Trends in Food Science and Technology 2013, 31(2):130-137.
26. Levine R.L., Williams J.A., Stadtman E.P., Shacter E. Carbonyl assays for determination of oxidatively modified proteins. Methods in enzymology oxygen: Radicals in biological systems part C 1994, Vol. 233:346-357. Academic Press. P. Lester (Ed.).
27. Lund M.N., Heinonen M., Baron C.P., Estevez M. Protein oxidation in muscle foods: A review. Molecular Nutrition & Food Research 2011, 55(1):83-95.
28. Lund M.N., Lametsch R., Hviid M.S., Jensen O.N., Skibsted L.H. High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage. Meat Science 2007, 77(3):295-303.
29. Meucci E., Mordente A., Martorana G.E. Metal-catalyzed oxidation of human serum-albumin - Conformational and functional-changes - Implications in protein aging. Journal of Biological Chemistry 1991, 266(8):4692-4699.
30. Molly K., Demeyer D., Johansson G., Raemaekers M., Ghistelinck M., Geenen I. The importance of meat enzymes in ripening and flavour generation in dry fermented sausages. First results of a European project. Food Chemistry 1997, 59(4):539-545.
31. Nyström T. Role of oxidative carbonylation in protein quality control and senescence. The EMBO Journal 2005, 24(7):1311-1317.
32. O'Toole Desmond K., Yuan Kun Lee Fermented foods. Microbial biotechnology: Principles and applications 2006, 227-292. World Scientific Publishing Co. Pte. Ltd. K.L. Yuan (Ed.).
33. Oddy V.H. A semiautomated method for the determination of plasma alpha amino nitrogen. Clinica Chimica Acta 1974, 51(2):151-156.
34. Pacifici R.E., Kono Y., Davies K.J.A. Hydrophobicity as the signal for selective degradation of hydroxyl radical-modified hemoglobin by the multicatalytic proteinase complex, proteasome. Journal of Biological Chemistry 1993, 268(21):15405-15411.
35. Park D., Xiong Y.L., Alderton A.L., Ooizumi T. Biochemical changes in myofibrillar protein isolates exposed to three oxidizing systems. Journal of Agricultural and Food Chemistry 2006, 54(12):4445-4451.
36. Ravyts F., De Vuyst L., Leroy F. Bacterial diversity and functionalities in food fermentations. Engineering in Life Sciences 2012, 12(4):356-367.
37. Rimaux T., Vrancken G., Pothakos V., Maes D., De Vuyst L., Leroy F. The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent. Food Microbiology 2010, 28(3):597-604.
38. Rowe L.J., Maddock K.R., Lonergan S.M., Huff-Lonergan E. Oxidative environments decrease tenderization of beef steaks through inactivation of mu-calpain. Journal of Animal Science 2004, 82(11):3254-3266.
39. Ruiz J. Ingredients. Handbook of fermented meat and poultry 2007, 59-76. Blackwell Publishing, Oxford. F. Toldrá (Ed.).
40. Sarmadi B.H., Ismail A. Antioxidative peptides from food proteins: A review. Peptides 2010, 31(10):1949-1956.
41. Toldrá F., Aristoy M.C., Flores M. Contribution of muscle aminopeptidases to flavor development in dry-cured ham. Food Research International 2000, 33(3-4):181-185.
42. Toldrá F., Aristoy M.C., Part C., Cervero C., Rico E., Motilva M.J., Flores J. Muscle and adipose-tissue aminopeptidase activities in raw and dry-cured ham. Journal of Food Science 1992, 57(4):816-818.
43. Toldrá F., Rico E., Flores J. Cathepsin-B, cathepsin-D, cathepsin-H and cathepsin-L activities in the processing of dry-cured ham. Journal of the Science of Food and Agriculture 1993, 62(2):157-161.
44. Uytterhaegen L., Claeys E., Demeyer D. The effect of electrical stimulation on beef tenderness, protease activity and myofibrillar protein fragmentation. Biochimie 1992, 74:275-281.
45. Verplaetse A., Demeyer D., Gerard S., Buys E. Endogenous and bacterial proteolysis in dry sausage fermentation. Proceedings of the 38th International Conference on Meat Science and Technology, Clermont-Ferrand, France 1992, 851-854.
46. Villaverde A., Ventanas J., Estévez M. Nitrite promotes protein carbonylation and Strecker aldehyde formation in experimental fermented sausages: Are both events connected?. Meat Science 2014, 98:665-672.
47. Wood J.D., Enser M., Fisher A.V., Nute G.R., Sheard P.R., Richardson R.I., Hughes S.I., Whittington F.M. Fat deposition, fatty acid composition and meat quality: A review. Meat Science 2008, 78(4):343-358.
48. Xue M., Huang F., Huang M., Zhou G. Influence of oxidation on myofibrillar proteins degradation from bovine via mu-calpain. Food Chemistry 2012, 134(1):106-112.