Riboflavin-mediated ultraviolet photosensitive oxidation of beef myofibrillar proteins with different storage times

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-01-05 DOI:10.1016/j.foodchem.2025.142788

Liangyu Xue, Wensong Wei, Fangting Fu, Huixin Tian, Xiaojia Hu, Chunhui Zhang

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Abstract

The study was designed to investigate the mechanism of Riboflavin (RF)-mediated UVA photosensitive oxidation on beef myofibrillar proteins (MP) oxidized at different storage times. To elucidate the direct relationship between RF and protein oxidation, the mechanism of action was analyzed in terms of amino acid and side chain residues, protein structure, and protein oxidative metabolism. Oxidation of MP resulted in significant changes in the levels of carbonyls, sulfhydryls, Lysine, Arginine, Threonin, and Histidine. The oxidized MP secondary structure was changed, fluorescence intensity decreased, and surface hydrophobicity increased. Metabolomics results revealed that RF-mediated UVA photosensitized oxidation is primarily mediated by Riboflavin metabolism and co-regulated with Phenylalanine metabolism. Moreover, with the increase of frozen storage time, Arginine and proline metabolism was inhibited, and the contents of creatine were significantly reduced, which exacerbated MP oxidative damage. The results provide a theoretical basis for unraveling the mechanism of RF-mediated UVA photosensitive oxidation of MP.

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核黄素介导的不同贮存时间牛肉肌原纤维蛋白的紫外光敏氧化

本研究旨在探讨核黄素（RF）介导的UVA光敏氧化对不同贮存时间氧化的牛肉肌原纤维蛋白（MP）的作用机制。为了阐明RF与蛋白质氧化的直接关系，我们从氨基酸和侧链残基、蛋白质结构和蛋白质氧化代谢等方面分析了RF的作用机制。MP的氧化导致羰基、巯基、赖氨酸、精氨酸、苏氨酸和组氨酸水平的显著变化。氧化后的MP二级结构发生改变，荧光强度降低，表面疏水性增强。代谢组学结果显示，rf介导的UVA光敏氧化主要由核黄素代谢介导，并与苯丙氨酸代谢共同调节。此外，随着冷冻贮藏时间的延长，精氨酸和脯氨酸代谢受到抑制，肌酸含量显著降低，加剧了MP的氧化损伤。研究结果为揭示rf介导的UVA光敏氧化MP的机理提供了理论基础。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.