Elucidating the degradation mechanism of beef myofibrillar proteins under hydroxyl radical oxidation through the lens of cysteine oxidation modifications

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2025-01-01 DOI:10.1016/j.fochx.2024.102146

Jiale Li , Jun Liu , Hui Yue , Yuanyuan Ma , He Li , Yuanliang Hu , Xiang Yu , Weiwei Dong , Yanli Feng

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Abstract

The study aimed to assess the oxidative modification behavior of bovine myofibrillar proteins (MPs) cysteines (Cys) by hydroxyl radical (·OH) through the construction of an in vitr Fenton reaction system. The ·OH generated by the Fenton reaction induced large-scale oxidative modification of Cys, and redox proteomics identified a total of 1192 differential oxidation sites (Dos), 59 Dos were located in the MPs structure. The Cys of actin (17 Dos), myosin/myomesin (16 Dos), tenascin (12 Dos) and sarcomere (10 Dos) in the MPs structure showed active oxidative modification behavior towards ·OH, especially with the “-C-X-X-X-X-W-” structure amino acid sequence showed high sensitivity. Notably, the oxidative modification of Cys by ·OH was an irreversible process, as evidenced mainly by a significant decrease (p < 0.05) in protein sulfhydryl groups and unfolding of protein secondary and tertiary structures. While the intermolecular forces of MPs were altered, with the most direct result being the degradation of MPs, which had a positive effect on beef tenderness and a negative effect on water-holding capacity.

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从半胱氨酸氧化修饰的角度阐明羟基自由基氧化作用下牛肉肌纤维蛋白的降解机制。

本研究旨在通过构建离体Fenton反应体系，研究羟基自由基（·OH）对牛肌纤维蛋白（MPs）半胱氨酸（Cys）的氧化修饰行为。Fenton反应产生的·OH诱导了Cys的大规模氧化修饰，氧化还原蛋白质组学共鉴定出1192个差异氧化位点（Dos），其中59个位于MPs结构中。MPs结构中肌动蛋白（17个Dos）、肌球蛋白/肌凝蛋白（16个Dos）、腱蛋白（12个Dos）和肌节蛋白（10个Dos）的Cys对·OH表现出活跃的氧化修饰行为，特别是对“- c - x - x - x - x - x - w -”结构氨基酸序列表现出高度敏感性。值得注意的是，·OH对Cys的氧化修饰是一个不可逆的过程，主要表现为显著降低(p

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.