Effect of Nitric Oxide and Its Induced Protein S-Nitrosylation on the Structures and In Vitro Digestion Properties of Beef Myofibrillar Protein

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.

Insight into Ionic Strength-Induced Solubilization of Myofibrillar Proteins from Silver Carp (Hypophthalmichthys molitrix): Structural Changes and 4D Label-Free Proteomics Analysis

“…52 Generally, α-helix and βsheet are relatively ordered protein structures with high stability, whereas β-turned corners and random curls are disordered structures. 53 In the present study, the percentages of β-turned corners and random curls gradually decreased with increasing I, indicating that the order of the solution of MPs increased and the formation of more stable structures.…”

Improvement of oxidized myofibrillar protein gel properties by black rice extract

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Effect of Pre-Slaughter Transport Stress on Protein S-Nitrosylation Levels of Pork during Postmortem Aging

“…Recently, a study in our lab showed that NO and its induced protein S-nitrosylation could also affect the digestion properties of beef myofibrillar protein by changing the physicochemical properties and conformation of protein. 31 In short, the increased activity of NOS induced by pre-slaughter transport stress may indicate a higher level of NO production in postmortem muscle, which then possibly influences various postmortem biochemistry via the S-nitrosylation pathway to mediate the development of meat quality.…”

“…Previously, it has been noted that NO could mediate the process of lipid oxidation in both direct (as an activator of lipid oxidation) and indirect (as a terminator of free radical chain reaction) pathways, which might in turn influence the meat color. Recently, a study in our lab showed that NO and its induced protein S -nitrosylation could also affect the digestion properties of beef myofibrillar protein by changing the physicochemical properties and conformation of protein . In short, the increased activity of NOS induced by pre-slaughter transport stress may indicate a higher level of NO production in postmortem muscle, which then possibly influences various postmortem biochemistry via the S -nitrosylation pathway to mediate the development of meat quality.…”