In vitro oxidation promoted by chlorpyrifos residues on myosin and chicken breast proteins

Abstract

Organophosphate pesticides are frequently used to eliminate or prevent insects in poultry. However, their residues may continue in meat after slaughtering. In this study, proteomics and peptidomics approaches were used to evaluate their oxidative impact on myosin and chicken breast proteins under in vitro conditions. Myosin protein was exposed to diazinon and chlorpyrifos showing an increase in its oxidation by increasing times, especially with chlorpyrifos.Then, chicken breast was contaminated with chlorpyrifos to evaluate carbonylation and the effect of simulated gastrointestinal digestion. Proteins were isolated using size-exclusionchromatography and identified by mass spectrometry in tandem. Myosin, β-enolase, CK-M-type and actin were identified as main proteins susceptible to oxidation. Also, oxidised peptides obtained before and after simulated gastrointestinal digestion were identified.Collagen peptides the most susceptible to oxidation. These results suggest that the presence of chlorpyrifos residues on meat could have a negative effect on its final quality and nutritional value.

Using Transcriptomics and Metabolomics to Understand Species Differences in Sensitivity to Chlorpyrifos in Japanese Quail and Double‐Crested Cormorant Embryos

“…Although not included among the most affected pathways in the metabolome, the glutathione metabolism pathway was also identified in the metabolome of the high‐dose exposure to chlorpyrifos in Japanese quail. In addition, the decrease in proline could result from chlorpyrifos‐induced oxidative stress, as suggested by oxidation of the proline residue in chicken breast proteins after chlorpyrifos exposure (Márquez‐Lázaro et al, 2020). Our results are consistent with the literature on chlorpyrifos effects on oxidative stress across a range of species (Jeon et al, 2016; Narváez et al, 2016; Ojha et al, 2011; Olsvik et al, 2015; Wang et al, 2019).…”

Residues of tetracyclines and β-lactams antibiotics induce carbonylation of chicken breast

“…13 Therefore, it would be expected that these types of changes can occur in chicken muscle proteins as well and influence the meat' nutritional value. 14 In conclusion, our results showed the oxidizing effect of tetracycline and β -lactam residues on chicken breast proteins, even at concentrations considered safe. This causes concern because carbonylation continues to occur even after the animal is slaughtered, which means that under in vivo conditions protein oxidation may be greater.…”

“…Then, samples were contaminated individually with 200 μL of each antibiotic working solutions until reaching final concentrations of 0.5, 1.0 and 1.5 MRL ( Table 1 ), followed by vortexing for 30s and then incubation for 1 h at room temperature in the dark. 14 All assays were carried out with three replicates.…”

“…1 In poultry, these antibiotics are employed to treat diseases caused by gram-positive and gram-negative bacteria, and in some cases are also administered at sub-therapeutic concentrations in the feed to promote the animal's growth and ensure productive performance. 2,3 In this context, this extensive and often indiscriminate use of TCs and β-LTs in poultry can induce the presence of their residues in poultry products such as chicken breast and eggs; these residues can reach and be ingested by consumers, and promote negative effects on their health, mainly through antimicrobial resistance. 1 In order to protect to consumer, the European Commission and the Codex Alimentarius have stablished the maximum residue level (MRL) for antibiotics in products of animal origin.…”

Effect of cooking and in vitro digestion on the peptide profile of chicken breast muscle and antioxidant and alcohol dehydrogenase stabilization activity

“…Another research found that a large number of peptides from collagen showed the oxidation of Pro residue after cooking and in vitro GI digestion of Spanish dry-cured ham (Gallego, Mora, Hayes, Reig & Toldrá, 2017). More recently, Pro residues from collagen were reported to be the main targets during in vitro oxidation of chicken breast (Márquez-Lázaro, Mora, Méndez-Cuadro, Rodríguez-Cavallo & Toldrá, 2020).…”