Feng Fan, Yin Yantao, Zhou Lei, Ma Chao, Zhang Wangang
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. 2023 Feb 8;71(5):2532-2540. doi: 10.1021/acs.jafc.2c07804. Epub 2023 Jan 26.
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.
本研究旨在探讨一氧化氮（NO）及其诱导的蛋白质S-亚硝基化对牛肉肌原纤维蛋白（MP）结构和消化特性的影响。将MP分别用0、50、250、500和1000 μM浓度的NO供体S-亚硝基谷胱甘肽（GSNO）在37℃下处理30分钟。结果表明，GSNO处理显著降低了巯基含量，而羰基含量增加。同时，与对照组相比，随着GSNO浓度的增加，蛋白质的表面疏水性、内在荧光强度和α-螺旋含量显著降低。此外，250 μM GSNO处理提高了MP的胃消化率，而500和1000 μM GSNO处理均抑制了胃肠道消化率和肽的释放。这些数据表明，蛋白质S-亚硝基化可通过改变MP的物理化学性质和结构来影响蛋白质的体外消化特性。
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