Influence of oxidation on the susceptibility of purified desmin to degradation by mu-calpain, caspase-3 and-6
文献类型: 外文期刊
第一作者: Chen, Qianqian
作者: Chen, Qianqian;Huang, Jichao;Huang, Ming;Zhou, Guanghong;Huang, Feng
作者机构:
关键词: Protein oxidation;Desmin;Calpain;Caspase;Proteolysis;Beef muscle
期刊名称:FOOD CHEMISTRY ( 影响因子:7.514; 五年影响因子:7.516 )
ISSN: 0308-8146
年卷期: 2014 年 150 卷
页码:
收录情况: SCI
摘要: This study was designed to investigate the effects of desmin oxidation on its degradation by proteolytic enzymes. Desmin was isolated from bovine muscle and exposed to varying oxidative conditions, and then incubated with mu-calpain, caspase-3 or -6, respectively. The extent of protein degradation was subsequently determined using SDS-PAGE and Western-blotting. Furthermore, the oxidative modification of the secondary structure of desmin was measured by circular dichroism (CD). Our results revealed that, compared with the native desmin, degradation of oxidised desmin was enhanced by caspases, but suppressed by mu-calpain. The CD spectra of desmin showed that the content of alpha-helix decreased from 76.2% to 52% while random coil increased from 8% to 22.4% after oxidation. These findings demonstrated that oxidative modifications of desmin changed their susceptibility to mu-calpain, caspase-3 and -6 as well as their secondary structure. (C) 2013 Elsevier Ltd. All rights reserved.
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