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Effects of mu-calpain oxidation on Coregonus peled myofibrillar protein degradation in vitro

文献类型： 外文期刊

作者： Qin, Junwei 1 ; Deng, Xiaorong 1 ; Lei, Yongdong 1 ; Liu, Pingping 1 ; Lu, Shiling 1 ; Zhang, Jian 1 ;

作者机构： 1.Shihezi Univ, Food Coll, Shihezi 832003, Peoples R China

2.Xinjiang Acad Agr & Reclamat Sci, Minist Agr, Food Qual Supervis & Testing Ctr, Shihezi 832000, Peoples R China

关键词： degradation; myofibrillar protein; proteolysis; softening; mu-calpain oxidation

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.167； 五年影响因子：3.376 ）

ISSN： 0022-1147

年卷期： 2020 年 85 卷 3 期

页码：

收录情况： SCI

摘要： The aim of this study was to evaluate the effect of mu-calpain oxidation on Coregonus peled myofibrillar protein degradation. In the present study, a hydroxyl radical oxidation system was selected to investigate oxidative modification on mu-calpain activity and its degradation on C. peled myofibrillar protein. When subjected to oxidation, the carbonyl content of mu-calpain significantly increased with the increasing of oxidation levels, and oxidation modification promoted the mu-calpain activity. Incubation of C. peled myofibrillar protein with oxidized mu-calpain resulted in the enhanced degradation of myosin heavy chains, actin, and troponin T, but the degradation of desmin at higher levels of oxidation was slightly inhibited, based on sodium dodecyl sulfate polyacrylamide gel electrophoresis and western blotting. This study suggests that oxidation treatment of mu-calpain could accelerate myofibrillar proteolysis through regulating the enzyme activity during postmortem aging. Practical Application Endogenous proteases, especially mu-calpain, are reported to be involved in fish softening during early postmortem storage, which is critical to muscle quality. The cysteine residues of proteins are particularly sensitive to oxidation. The investigation of the effect of oxidation on mu-calpain (a cysteine protease) activity allows for the monitoring of its role in the postmortem proteolysis of fish myofibrils and the associated softening of fish meat, in an attempt to minimize this softening.

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