Effects of iron-catalyzed oxidation and methemoglobin oxidation systems on endogenous enzyme activity and myofibrillar protein degradation in yak meat

IF 10.4 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2023-03-15 Epub Date: 2022-10-20 DOI:10.1016/j.foodchem.2022.134647

Xinrong Bu, Huihui Wang, Yujiao Wang, Theodora Ojangba, Huaili Nan, Li Zhang, Qunli Yu

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引用次数: 4

Abstract

In this study, the effects of different oxidation intensities on the degradation of myofibrillar protein by endogenous enzymes in iron-catalyzed oxidizing (IOS) and metmyoglobin oxidizing system (MOS) were compared. The results showed that carbonyl content and endogenous enzyme activities (caspase-3, caspase-6 and calpain-1) increased significantly and the total sulfhydryl content decreased significantly with H2O2 concentration in both oxidation systems. Meanwhile, the rate of carbonyl formation and the inhibition of endogenous enzymes activities of IOS were significantly lower than MOS for the same oxidation intensity. In addition, IOS and MOS mainly produced myosin light chains degradation products of 20–25 kDa and 20–17 kDa. At the same oxidation intensity, MOS of myofibrillar protein significantly enhanced the degradation of troponin-T and desmin by caspase-3/-6 compared with IOS, while inhibiting the degradation of troponin-T by calpain-1. In conclusion, MOS inhibited endogenous enzyme degradation in vitro more than IOS during post-slaughter maturation of yak meat.

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铁催化氧化和高铁血红蛋白氧化系统对牦牛肉内源性酶活性和肌原纤维蛋白降解的影响

本研究比较了不同氧化强度对内源性酶在铁催化氧化系统(IOS)和肌红蛋白氧化系统(MOS)中降解肌原纤维蛋白的影响。结果表明，随着H2O2浓度的增加，两种氧化体系中羰基含量和内源酶活性(caspase-3、caspase-6和calpain-1)均显著升高，总巯基含量显著降低。同时，在相同氧化强度下，IOS的羰基生成速率和对内源酶活性的抑制显著低于MOS。此外，IOS和MOS主要产生20-25 kDa和20-17 kDa的肌球蛋白轻链降解产物。在相同氧化强度下，与IOS相比，MOS显著增强了caspase-3/-6对肌钙蛋白t和desmin的降解，同时抑制了calpain-1对肌钙蛋白t的降解。综上所述，在牦牛屠宰后成熟过程中，MOS对体外内源酶降解的抑制作用强于IOS。

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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.