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Effect of Nitric Oxide and Its Induced Protein S-Nitrosylation on the Structures and In Vitro Digestion Properties of Beef Myofibrillar Protein.
Feng, Fan; Yin, Yantao; Zhou, Lei; Ma, Chao; Zhang, Wangang.
Afiliación
  • Feng F; Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing210095, China.
  • Yin Y; Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing210095, China.
  • Zhou L; Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing210095, China.
  • Ma C; Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing210095, China.
  • Zhang W; Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing210095, China.
J Agric Food Chem ; 71(5): 2532-2540, 2023 Feb 08.
Article en En | MEDLINE | ID: mdl-36700649
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.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Proteínas / Óxido Nítrico Límite: Animals Idioma: En Revista: J Agric Food Chem Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Estados Unidos
Texto completo
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XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Proteínas / Óxido Nítrico Límite: Animals Idioma: En Revista: J Agric Food Chem Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Estados Unidos