Molecular mechanism of Golden Pomfret myofibrillar protein digestion inhibition by malondialdehyde-mediated oxidation based on peptidomics analysis

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-07-01 DOI:10.1016/j.fochx.2025.102713

Zefu Wang , Guangyi Chen , Xiaosi Chen , Qiuyu Xia , Yantao Yin , Naiyong Xiao , Shucheng Liu

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Abstract

This study investigated the effects of malondialdehyde (MDA) induced oxidation on the digestion of the Golden Pomfret myofibrillar protein. Results showed that protein digestibility decreased significantly with increased MDA concentration (P < 0.05). Compared with the control group, the digestibility of proteins subjected to treatment with 10 mM MDA declined from 98.66 % to 44.41 %. Moreover, the gastric and intestinal digestibility constants decreased from 6.55 and 7 to 2.12 and 0.72, respectively. Notably, MDA detaches from MP during digestion, and MDA shields the cleavage sites of pepsin and trypsin on tryptophan, arginine, and lysine. Compared to the control group, the number of peptides in the digestive products of proteins treated with 10 mM MDA dropped from 2870 to 901, the total peptide count decreased from 4399 to 1667, and new peptides emerged. These results indicated that the digestion of oxidized protein mediated by MDA was inhibited, and this inhibition of MP digestion was irreversible. Notably, myosin was the protein most profoundly impacted by MDA.

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基于肽组学分析的丙二醛氧化抑制金鲳鱼肌纤维蛋白消化的分子机制

本研究探讨丙二醛（MDA）诱导氧化对鲳鱼肌原纤维蛋白消化的影响。结果表明，随着MDA浓度的升高，蛋白质消化率显著降低(P <；0.05)。与对照组相比，10 mM MDA处理的蛋白质消化率从98.66%下降到44.41%。胃和肠道消化率常数分别从6.55和7降至2.12和0.72。值得注意的是，MDA在消化过程中与MP分离，并且MDA保护胃蛋白酶和胰蛋白酶对色氨酸、精氨酸和赖氨酸的裂解位点。与对照组相比，10 mM MDA处理蛋白质的消化产物中肽数从2870个减少到901个，总肽数从4399个减少到1667个，并出现了新的肽。这些结果表明，MDA介导的氧化蛋白的消化受到抑制，并且这种抑制对MP的消化是不可逆的。值得注意的是，肌凝蛋白是受MDA影响最深的蛋白。

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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.