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Identification of S-nitrosylated proteins in postmortem pork muscle using modified biotin switch method coupled with isobaric tags.
Liu, Rui; Fu, Qingquan; Lonergan, Steven; Huff-Lonergan, Elisabeth; Xing, Lujuan; Zhang, Lili; Bai, Yun; Zhou, Guanghong; Zhang, Wangang.
Afiliação
  • Liu R; 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, Nanjing 210095, China.
  • Fu Q; 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, Nanjing 210095, China; School of Bioche
  • Lonergan S; Department of Animal Science, Iowa State University, Ames 50011, USA.
  • Huff-Lonergan E; Department of Animal Science, Iowa State University, Ames 50011, USA.
  • Xing 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, Nanjing 210095, China.
  • Zhang 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, Nanjing 210095, China.
  • Bai 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, Nanjing 210095, China.
  • Zhou G; 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, Nanjing 210095, 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, Nanjing 210095, China. Electronic addre
Meat Sci ; 145: 431-439, 2018 Nov.
Article em En | MEDLINE | ID: mdl-30055435
ABSTRACT
The objective of this study was to identify the S-nitrosylated proteins in aging samples of pork longissimus thoracis muscle (aged 0 and 3 d) and to study the effects of exogenous S-nitrosoglutathione (GSNO, concentration at 10 and 100 µM) treatments of aged 0 d sample. After validating modified biotin switch method, the samples were labeled with tandem mass tags (TMT126-129) for the LC-MS/MS analysis. A total of 366 peptides were identified to be S-nitrosylated corresponding to 339 proteins. Comparison of total intensity and individual S-nitrosylated sites between aging samples revealed that S-nitrosylation did occur in pork muscle during postmortem aging through possible pathways of denitrosylation and transnitrosylation. GSNO treatment groups showed a considerable number of potential cysteines could be modified with high thiol-reactivity. It was deduced that S-nitrosylation could be involved in the postmortem metabolic process possibly through the regulation of activity or function of glycolytic enzymes, calcium release, heat shock proteins, antioxidant enzymes and myofibrillar proteins.
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Mudanças Depois da Morte / Compostos de Sulfidrila / Proteínas Alimentares / S-Nitrosoglutationa / Carne Vermelha / Proteínas Musculares / Compostos Nitrosos Idioma: En Ano de publicação: 2018 Tipo de documento: Article
Texto completo
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XML
PubMed Links
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Mudanças Depois da Morte / Compostos de Sulfidrila / Proteínas Alimentares / S-Nitrosoglutationa / Carne Vermelha / Proteínas Musculares / Compostos Nitrosos Idioma: En Ano de publicação: 2018 Tipo de documento: Article