Redox instability induced by 4-hydroxy-2-nonenal in porcine and bovine myoglobins at pH 5.6 and 4 degrees C

Journal of Agricultural and Food Chemistry
Surendranath P SumanDaniel C Liebler

Abstract

Myoglobin (Mb) redox stability affects meat color and is compromised by lipid oxidation products such as 4-hydroxy-2-nonenal (HNE). Pork lipids are generally more unsaturated and would be expected to oxidize readily and produce more oxidation products than beef. Supranutritional supplementation of vitamin E improves Mb redox stability of beef but not pork. The present study investigated HNE-induced redox instability in porcine and bovine myoglobins at 4 degrees C and pH 5.6. Oxymyoglobin (OxyMb) was incubated with HNE (0.075 mM porcine OxyMb + 0.5 mM HNE; 0.15 mM bovine OxyMb + 1.0 mM HNE). In porcine Mb, only monoadducts formed via Michael addition were detected after 72 h, whereas in bovine Mb both mono- and diadducts were identified. LC-MS-MS identified four histidine residues (His 36, 81, 88, and 152) of bovine Mb that were readily adducted by HNE, whereas in porcine Mb only two histidine residues (His 24 and 36) were adducted. These results suggested that the primary structure of bovine Mb predisposes it to greater nucleophilic attack by HNE and subsequent adduction than is suffered by porcine Mb.

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Citations

Sep 29, 2011·Journal of Agricultural and Food Chemistry·Shuang YinQun Sun
Aug 10, 2012·Journal of Agricultural and Food Chemistry·Nantawat TatiyaborwornthamMark P Richards
Sep 7, 2013·Critical Reviews in Food Science and Nutrition·Wangang ZhangDong U Ahn
Feb 1, 2007·Redox Report : Communications in Free Radical Research·Nicole GascFrançoise Guéraud
Jul 22, 2014·Meat Science·M GobertV Santé-Lhoutellier
May 23, 2012·Meat Science·Poulson JosephLaurey Steinke
Jun 18, 2010·Meat Science·Cameron FaustmanSurendranath P Suman
Apr 9, 2010·Meat Science·P JosephM Fontaine
Apr 27, 2010·Meat Science·S P SumanM Fontaine
Apr 1, 2008·Meat Science·R A Mancini, R Ramanathan
Nov 16, 2013·Meat Science·M N NairC M Beach
Feb 20, 2007·Proteomics·Surendranath P SumanDaniel C Liebler
Jul 25, 2018·Critical Reviews in Food Science and Nutrition·Yulong Bao, Per Ertbjerg
Feb 10, 2009·Journal of Food Science·R RamanathanC Faustman
May 3, 2016·Journal of Animal Science·A R EnglishR Ramanathan
Aug 7, 2012·Journal of Food Science·Ranjith RamanathanCarol M Beach
Dec 17, 2020·Comprehensive Reviews in Food Science and Food Safety·Xuxia ZhouYongning Wu
Dec 9, 2008·Journal of Agricultural and Food Chemistry·Youling L XiongTooru Ooizumi
Jan 27, 2022·Comprehensive Reviews in Food Science and Food Safety·Haizhou WuIngrid Undeland

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