1
|
Hu X, Zhang B, Li XA, Dai X, Kong B, Liu H, Chen Q. Myofibrillar protein hydrolysis under hydroxyl radical oxidative stress: Structural changes and their impacts on binding to selected aldehydes. Food Chem 2024; 452:139567. [PMID: 38718456 DOI: 10.1016/j.foodchem.2024.139567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Revised: 04/15/2024] [Accepted: 05/03/2024] [Indexed: 06/01/2024]
Abstract
In this study, a hydroxyl radical oxidation system was established to simulate the oxidation process in fermented meat products. This system was employed to examine the structural changes in myofibrillar proteins (MPs) resulting from tryptic hydrolysis after a hydroxyl radical oxidative regime. The effect of these changes on the ability of MPs to bind selected aldehydes (3-methyl butanal, pentanal, hexanal, and heptanal) was also investigated. Moderate oxidation (H2O2 ≤ 1.0 mM) unfolded the structure of MPs, facilitating trypsin-mediated hydrolysis and increasing their binding capacity for the four selected aldehydes. However, excessive oxidation (H2O2 ≥ 2.5 mM) led to cross-linking and aggregation of MPs, inhibiting trypsin-mediated hydrolysis. The oxidised MPs had the best binding capacity for heptanal. The interaction of the oxidised trypsin-hydrolysed MPs with heptanal was driven by hydrophobic interactions. The binding of heptanal affected the structure of the oxidised trypsin-hydrolysed MPs and reduced their α-helix content.
Collapse
Affiliation(s)
- Xia Hu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Biying Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiang-Ao Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xinxin Dai
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| |
Collapse
|
2
|
Silva-Cunha M, Lacchini R, Tanus-Santos JE. Facilitating Nitrite-Derived S-Nitrosothiol Formation in the Upper Gastrointestinal Tract in the Therapy of Cardiovascular Diseases. Antioxidants (Basel) 2024; 13:691. [PMID: 38929130 PMCID: PMC11200996 DOI: 10.3390/antiox13060691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Revised: 05/30/2024] [Accepted: 05/31/2024] [Indexed: 06/28/2024] Open
Abstract
Cardiovascular diseases (CVDs) are often associated with impaired nitric oxide (NO) bioavailability, a critical pathophysiological alteration in CVDs and an important target for therapeutic interventions. Recent studies have revealed the potential of inorganic nitrite and nitrate as sources of NO, offering promising alternatives for managing various cardiovascular conditions. It is now becoming clear that taking advantage of enzymatic pathways involved in nitrite reduction to NO is very relevant in new therapeutics. However, recent studies have shown that nitrite may be bioactivated in the acidic gastric environment, where nitrite generates NO and a variety of S-nitrosating compounds that result in increased circulating S-nitrosothiol concentrations and S-nitrosation of tissue pharmacological targets. Moreover, transnitrosation reactions may further nitrosate other targets, resulting in improved cardiovascular function in patients with CVDs. In this review, we comprehensively address the mechanisms and relevant effects of nitrate and nitrite-stimulated gastric S-nitrosothiol formation that may promote S-nitrosation of pharmacological targets in various CVDs. Recently identified interfering factors that may inhibit these mechanisms and prevent the beneficial responses to nitrate and nitrite therapy were also taken into consideration.
Collapse
Affiliation(s)
- Mila Silva-Cunha
- Department of Pharmacology, Ribeirao Preto Medical School, University of Sao Paulo, Ribeirao Preto 14049-900, Brazil;
| | - Riccardo Lacchini
- Department of Psychiatric Nursing and Human Sciences, Ribeirao Preto College of Nursing, University of Sao Paulo, Ribeirao Preto 14040-902, Brazil;
| | - Jose E. Tanus-Santos
- Department of Pharmacology, Ribeirao Preto Medical School, University of Sao Paulo, Ribeirao Preto 14049-900, Brazil;
| |
Collapse
|
3
|
Ma C, Zhang W, Zhang J, Du T. Modification-Specific Proteomic Analysis Reveals Cysteine S-Nitrosylation Mediated the Effect of Preslaughter Transport Stress on Pork Quality Development. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:20260-20273. [PMID: 38085829 DOI: 10.1021/acs.jafc.3c05254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2023]
Abstract
This study aimed to explore the effects of preslaughter transport stress on protein S-nitrosylation levels and S-nitrosylated proteome in post-mortem pork longissimus thoracis (LT) muscle. Pigs (N= 16) were randomly divided into 3 h transport (high-stress group, HS) and 3 h transport followed by 3 h resting treatments (low-stress control group, LS). Results demonstrated that high transport stress levels induced nitric oxide (NO) overproduction by promoting NO synthase (NOS) activity and neuronal NOS (nNOS) expression, which thereby notably increased protein S-nitrosylation levels in post-mortem muscle (p < 0.05). Proteomic analysis indicated that 133 S-nitrosylation-modified cysteines belonging to 85 proteins were significantly differential, of which 101 cysteines of 63 proteins were higher in the HS group (p < 0.05). Differential proteins including cytoskeletal and calcium-handling proteins, glycolytic enzymes, and oxidoreductase were mainly involved in the regulation of muscle contraction and energy metabolism that might together mediate meat quality development. Overall, this study provided direct evidence for changes in S-nitrosylation levels and proteome in post-mortem muscle in response to preslaughter transport stress and revealed the potential impact of S-nitrosylated proteins on meat quality.
Collapse
Affiliation(s)
- Chao Ma
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Wangang Zhang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jian Zhang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Tongyao Du
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| |
Collapse
|
4
|
Li J, Zhao Y, Liang R, Mao Y, Zuo H, Hopkins DL, Yang X, Luo X, Zhu L, Zhang Y. Effects of different protein phosphorylation levels on the tenderness of different ultimate pH beef. Food Res Int 2023; 174:113512. [PMID: 37986506 DOI: 10.1016/j.foodres.2023.113512] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 08/26/2023] [Accepted: 09/24/2023] [Indexed: 11/22/2023]
Abstract
This study investigated the relationship between tenderness and protein phosphorylation levels of normal ultimate pH (pHu, 5.4-5.8, NpHu), intermediate pHu (5.8-6.2, IpHu) and high pHu (≥6.2, HpHu) Longissimus lumborum from beef. During 21 d of ageing, the HpHu group had the lowest Warner-Bratzler shear force (WBSF) values, while the IpHu group showed the highest and even after 21 days of ageing still had high levels. In the late stage of the 24 h post-mortem period the faster degradation rate of troponin T and earlier activation of caspase 9 in the HpHu group were the key reasons for the lower WBSF compared with the NpHu and IpHu groups. The activity of caspase 3 cannot explain the tenderness differences between IpHu and HpHu groups, since their activities did not show any difference. At 24 h post-mortem, 17 common differential phosphorylated peptides were detected among pHu groups, of which nine were associated with pHu and WBSF. The higher phosphorylation level of glycogen synthase may have caused the delay of meat tenderization in the IpHu group.
Collapse
Affiliation(s)
- Jiqiang Li
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
| | - Yan Zhao
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
| | - Rongrong Liang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
| | - Yanwei Mao
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
| | - Huixin Zuo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
| | - David L Hopkins
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China; Canberra ACT, 2903, Australia.
| | - Xiaoyin Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
| | - Lixian Zhu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
| |
Collapse
|
5
|
Leães YSV, Lorenzo JM, Seibt ACMD, Pinton MB, Robalo SS, Mello RDO, Wagner R, Barin JS, De Menezes CR, Campagnol PCB, Cichoski AJ. Do ultrasound form spontaneously nitrous pigments in nitrite-free pork meat batter? Meat Sci 2023; 203:109231. [PMID: 37263032 DOI: 10.1016/j.meatsci.2023.109231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 05/16/2023] [Accepted: 05/23/2023] [Indexed: 06/03/2023]
Abstract
The effects of ultrasound (US) on myoglobin modification, nitrous pigment formation, color, and total and free sulfhydryl content in nitrite-free pork meat batter were assessed. Five treatments were elaborated: Control (without US); TUS10'12 and TUS20'12 (sonication at 25 kHz, at 12 °C for 10 and 20 min, respectively); TUS10'18 and TUS20'18 (sonication at 25 kHz, at 18 °C for 10 and 20 min, respectively). Sonication for 20 min at 12 °C increased OxyMb and DeoxyMb pigments while reducing MetMb levels. This US condition also yielded higher red color indices and lower yellow color indices. Moreover, TUS20'12 exhibited enhanced nitrous pigment formation and decreased FerrylMb and free sulfhydryl (SH) values, indicating reduced oxidation in OxyMb and DeoxyMb pigments. In conclusion, the findings demonstrate that US can impart a cured color to nitrite-free meat products.
Collapse
Affiliation(s)
- Yasmim Sena Vaz Leães
- Federal University of Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Universidade de Vigo, Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, 32004 Ourense, Spain
| | | | - Mariana Basso Pinton
- Federal University of Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | - Silvino Sasso Robalo
- Federal University of Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | | | - Roger Wagner
- Federal University of Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil
| | | | | | | | | |
Collapse
|
6
|
Feng F, Yin Y, Zhou L, Ma C, Zhang W. Effect of Nitric Oxide and Its Induced Protein S-Nitrosylation on the Structures and In Vitro Digestion Properties of Beef Myofibrillar Protein. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2532-2540. [PMID: 36700649 DOI: 10.1021/acs.jafc.2c07804] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
This study aimed to investigate the effects of nitric oxide (NO) and its induced protein S-nitrosylation on the structures and digestion properties of beef myofibrillar protein (MP). The MP was treated with 0, 50, 250, 500, and 1000 μM concentrations of NO-donor S-nitrosoglutathione (GSNO) for 30 min at 37 °C. The results indicated that GSNO treatment significantly decreased the sulfhydryl contents whereas the carbonyl contents increased. Meanwhile, compared with the control group, the surface hydrophobicity, the intrinsic fluorescence intensity, and the α-helix content of proteins were decreased significantly with the enhancement of GSNO concentrations. In addition, 250 μM GSNO treatment increased the gastric digestibility of MP, while the gastrointestinal digestibility and the release of peptides were both inhibited by 500 and 1000 μM GSNO treatments. These data demonstrate that protein S-nitrosylation can affect the in vitro digestion properties of proteins by altering the physicochemical properties and structure of MP.
Collapse
Affiliation(s)
- Fan Feng
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing210095, China
| | - Yantao Yin
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing210095, China
| | - Lei Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing210095, China
| | - Chao Ma
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing210095, China
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing210095, China
| |
Collapse
|
7
|
Zhu C, Wang S, Bai Y, Zhang S, Zhang X, Wu Q, He X. Effects of Citrus Fiber on the Gel Properties of Mutton Myofibrillar Protein. Foods 2023; 12:foods12040741. [PMID: 36832816 PMCID: PMC9955361 DOI: 10.3390/foods12040741] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 01/26/2023] [Accepted: 02/06/2023] [Indexed: 02/10/2023] Open
Abstract
This work investigated the effects of different additions of water-soluble citrus fiber (SCF) and water-insoluble citrus fiber (ICF) on the gel properties of the mutton myofibrillar protein (MP). The key parameters of water-holding capacity (WHC), rheological properties, and microstructure were evaluated. The addition of 2.5-10% of SCF and ICF significantly improved (p < 0.05) the WHC and gel strength of mutton MP gel. The rheological results showed that the viscoelasticity of MP with 5% SCF was the best, and the T2 relaxation time of the gel was significantly shortened. SEM results showed SCF reduced the number of pores in the MP gel, forming a more compact network structure. ICF stabilized the MP gel network structure as a filler after water absorption and expansion. However, the gel lost moisture under the action of strong external force (freeze-drying), which left large pores. These data confirmed that SCF and ICF could effectively improve the gel properties of meat products.
Collapse
Affiliation(s)
- Chenyan Zhu
- China Meat Research Center, Beijing 100068, China
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| | - Shouwei Wang
- China Meat Research Center, Beijing 100068, China
- Correspondence:
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| | | | - Xin Zhang
- China Meat Research Center, Beijing 100068, China
| | - Qianrong Wu
- China Meat Research Center, Beijing 100068, China
| | - Xiangli He
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| |
Collapse
|
8
|
Influence of low-energy electron beam irradiation on the quality and shelf-life of vacuum-packaged pork stored under chilled and superchilled conditions. Meat Sci 2023; 195:109019. [DOI: 10.1016/j.meatsci.2022.109019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 10/10/2022] [Accepted: 10/24/2022] [Indexed: 11/06/2022]
|
9
|
Wang N, Hu L, Guo X, Zhao Y, Deng X, Lei Y, Zhang L, Zhang J. Effects of malondialdehyde on the protein oxidation and protein degradation of Coregonus Peled myofibrillar protein. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01452-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
10
|
Zhao Y, Kong X, Yang X, Zhu L, Liang R, Luo X, Zhang L, Hopkins DL, Mao Y, Zhang Y. Effect of energy metabolism and proteolysis on the toughness of intermediate ultimate pH beef. Meat Sci 2022; 188:108798. [DOI: 10.1016/j.meatsci.2022.108798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2021] [Revised: 03/02/2022] [Accepted: 03/04/2022] [Indexed: 10/18/2022]
|
11
|
Lei Y, Deng X, Zhang Z, Guo X, Zhang J. Effects of oxidation on the physicochemical properties and degradation of mutton myofibrillar proteins. J Food Sci 2022; 87:2932-2942. [PMID: 35638344 DOI: 10.1111/1750-3841.16166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 03/28/2022] [Accepted: 03/31/2022] [Indexed: 11/28/2022]
Abstract
Tenderness affects mutton quality and price, and the degradation of myofibrillar protein (MP) is critical to improve tenderness. We investigated the oxidative modification of mutton MP by hydroxyl radicals (OH) and the effects of this modification on the proteolysis of MP by µ-calpain. As the H2 O2 concentrations increased, the carbonyl and dityrosine contents and the surface hydrophobicity of MP all display an increasing trend, whereas the total sulfhydryl and intrinsic fluorescence intensity of MP declines significantly. SDS-PAGE electrophoresis indicates that disulfide bonds and other covalent bonds led to protein cross-linking and aggregation. After adding µ-calpain, with increasing oxidation, the degradation percentage of myosin heavy chain (MHC) increases considerably and actin degradation is promoted, while the proteolysis of troponin-T and desmin is inhibited. These data suggest that·OH can change MP physicochemical properties and its susceptibility to µ-calpain. Future investigations will focus on the effect of oxidation on the degradation of MP by other proteases, such as cathepsins and caspase and the effect of oxidation on these enzymes. PRACTICAL APPLICATION: The calpain system, particularly µ-calpain, plays a pivotal role in postmortem tenderization of meat. Protein oxidative modifications influence meat tenderness mainly by regulating proteolysis. An investigation of the effect of oxidation on the proteolytic susceptibility of MP to degradation by µ-calpain allows for the monitoring of the association between protein oxidation and meat tenderness.
Collapse
Affiliation(s)
- Yongdong Lei
- School of Food Science and Technology, Food College, Shihezi University, Shihezi, Xinjiang, China.,Food Quality Supervision and Testing Center of Ministry of Agriculture, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi, Xinjiang, China
| | - Xiaorong Deng
- School of Food Science and Technology, Food College, Shihezi University, Shihezi, Xinjiang, China
| | - Zhiwei Zhang
- School of Food Science and Technology, Food College, Shihezi University, Shihezi, Xinjiang, China
| | - Xin Guo
- School of Food Science and Technology, Food College, Shihezi University, Shihezi, Xinjiang, China
| | - Jian Zhang
- School of Food Science and Technology, Food College, Shihezi University, Shihezi, Xinjiang, China
| |
Collapse
|
12
|
Xiong YL. Muscle protein oxidation and functionality: a global view of a once neglected phenomenon. MEAT AND MUSCLE BIOLOGY 2022. [DOI: 10.22175/mmb.14349] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Muscle is a highly organized apparatus with a hierarchicmicrostructure that offers the protection of cellular components againstreactive oxygen species (ROS). However, fresh meat immediately postmortem andmeat undergoing processing become susceptible to oxidation due to physicaldisruption and the influx of molecular oxygen. Upon the activation byendogenous prooxidants, oxygen species are rapidly produced, and bothmyofibrillar and sarcoplasmic proteins become their primary targets. Direct ROSattack of amino acid sidechains and peptide backbone leads to proteinconformational changes, conversion to carbonyl and thiol derivatives, andsubsequent aggregation and polymerization. Interestingly, mild radical andnonradical oxidation enables orderly protein physicochemical changes, which explainswhy gels formed by ROS-modified myofibrillar protein has improved rheologicalproperties and binding potential in comminuted meat and meat emulsions. Theincorporation of phenolic and other multi-functional compounds promotes gelnetwork formation, fat emulsification, and water immobilization; however,extensive protein modification induced by high levels of ROS impairs proteinfunctionality. Now recognized to be a natural occurrence, once-neglectedprotein oxidation has drawn much interest and is being intensively studiedwithin the international community of meat science. This review describes thehistory and evolution of muscle protein oxidation, the mechanism andfunctionality impact hereof, and innovative oxidant/antioxidant strategies tocontrol and manipulate oxidation in the context of meat processing, storage,and quality. It is hoped that the review will stimulate in-depth discussion of scientificas well as industrial relevance and importance of protein oxidation and inspirerobust international collaboration in addressing this global challenge.
Collapse
|
13
|
Peng Z, Zhang Y, Wang H, Gao G, Yu Z, Chong PH, Ding W, Ke L, Zhou J, Rao P, Wang Q. Effects of arginine-glucose Maillard reaction products on the physicochemical and gel properties of chicken myofibrillar protein. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112244] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
14
|
Warner RD, Wheeler TL, Ha M, Li X, Bekhit AED, Morton J, Vaskoska R, Dunshea FR, Liu R, Purslow P, Zhang W. Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies. Meat Sci 2021; 185:108657. [PMID: 34998162 DOI: 10.1016/j.meatsci.2021.108657] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 08/09/2021] [Accepted: 08/10/2021] [Indexed: 12/17/2022]
Abstract
Meat tenderness is an important quality trait critical to consumer acceptance, and determines satisfaction, repeat purchase and willingness-to-pay premium prices. Recent advances in tenderness research from a variety of perspectives are presented. Our understanding of molecular factors influencing tenderization are discussed in relation to glycolysis, calcium release, protease activation, apoptosis and heat shock proteins, the use of proteomic analysis for monitoring changes, proteomic biomarkers and oxidative/nitrosative stress. Each of these structural, metabolic and molecular determinants of meat tenderness are then discussed in greater detail in relation to animal variation, postmortem influences, and changes during cooking, with a focus on recent advances. Innovations in postmortem technologies and enzymes for meat tenderization are discussed including their potential commercial application. Continued success of the meat industry relies on ongoing advances in our understanding, and in industry innovation. The recent advances in fundamental and applied research on meat tenderness in relation to the various sectors of the supply chain will enable such innovation.
Collapse
Affiliation(s)
- Robyn D Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia.
| | - Tommy L Wheeler
- U.S. Department of Agriculture, Agricultural Research Service, U.S. Meat Animal Research Center, Clay Center, Nebraska 68933, USA
| | - Minh Ha
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia
| | - Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | | | - James Morton
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand
| | - Rozita Vaskoska
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia
| | - Frank R Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne University, Parkville 3010, Australia; Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, United Kingdom
| | - Rui Liu
- School of Food Science and Technology, Yangzhou University, Yangzhou, Jiangsu 225127, PR China
| | - Peter Purslow
- Tandil Centre for Veterinary Investigation (CIVETAN), National University of Central Buenos Aires Province, Tandil B7001BBO, Argentina
| | - Wangang Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| |
Collapse
|
15
|
Zhang Z, Liu P, Deng X, Guo X, Mao X, Guo X, Zhang J. Effects of hydroxyl radical oxidation on myofibrillar protein and its susceptibility to μ-calpain proteolysis. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110453] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
16
|
Ji X, Luo X, Zhu L, Mao Y, Lu X, Chen X, Hopkins DL, Zhang Y. Effect of medium voltage electrical stimulation and prior ageing on beef shear force during superchilled storage. Meat Sci 2020; 172:108320. [PMID: 33039751 DOI: 10.1016/j.meatsci.2020.108320] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 08/19/2020] [Accepted: 09/21/2020] [Indexed: 12/26/2022]
Abstract
The effect of medium voltage electrical stimulation (ES), prior ageing (0-4 °C, 7 days), and their combination on the decrease of shear force in beef during superchilled storage (-4 °C) for 24 weeks was evaluated, in the context of a high shear force obtained under this storage condition. Both ES and prior ageing significantly reduced the initial Warner-Bratzler shear force, and the combination of ES and prior ageing shortened the storage time needed to reach an acceptable shear force of superchilled beef, which is mainly due to increased myofibrillar degradation as indicated by changes in desmin (P < 0.01, r = 0.35). Additionally, ES and prior ageing did not negatively affect lipid oxidation, total volatile basic nitrogen or water loss of superchilled beef. Consequently, ES combined with ageing for 7 days offered an effective approach for decreasing shear force and ensuring good quality superchilled beef.
Collapse
Affiliation(s)
- Xianqiu Ji
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China; Jiangsu Synergetic Innovation Center of Meat Production and Processing Quality and Safety Control, Nanjing, Jiangsu 210000, PR China
| | - Lixian Zhu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Yanwei Mao
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Xiao Lu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Xue Chen
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - David L Hopkins
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra, NSW 2794, Australia
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
| |
Collapse
|
17
|
Protein degradation and structure changes of beef muscle during superchilled storage. Meat Sci 2020; 168:108180. [PMID: 32447186 DOI: 10.1016/j.meatsci.2020.108180] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 04/07/2020] [Accepted: 05/04/2020] [Indexed: 12/30/2022]
Abstract
This study investigated the effect of superchilled storage (-4 °C) on protein degradation and structural changes of beef steaks from M. longissimus lumborum compared with traditional chilling (2 °C) and frozen storage (-18 °C). Traditional chilling induced significantly greater degradation of troponin T and desmin, and more rapid loss of calpain activity, compared to superchilled or frozen storage treatments. The proteolysis of key myofibrillar proteins resulted in a sharp decline of WBSF values during traditional chilled storage. For frozen beef samples, no major changes were observed with respect to protein degradation or muscle structure during storage. However, superchilled samples exhibited wider gaps between muscle fibers at 12 weeks storage, associated with muscle fiber shrinkage.
Collapse
|
18
|
Role of protein S-nitrosylation in regulating beef tenderness. Food Chem 2020; 306:125616. [DOI: 10.1016/j.foodchem.2019.125616] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2019] [Revised: 09/26/2019] [Accepted: 09/29/2019] [Indexed: 11/20/2022]
|