Oxidation desensitizes actomyosin to magnesium pyrophosphate-induced dissociation

Zelong Liu; Youling L. Xiong

doi:10.1016/j.foodchem.2013.03.079

Oxidation desensitizes actomyosin to magnesium pyrophosphate-induced dissociation

Zelong Liu, Youling L. Xiong

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

17 Scopus citations

Abstract

This study aimed to establish the influence of protein oxidation on the ability of magnesium pyrophosphate (PP) to dissociate actomyosin. Actomyosin isolated from pork muscle then suspended in 0.1 M NaCl at pH 6.2 was oxidatively stressed with 10 μM FeCl₃/0.1 mM ascorbate/1 mM H ₂O₂ for 6 or 12 h at 4 °C. Protein oxidation was evidenced by the loss of myosin and actin, the concomitant formation of disulphide-cross-linked polymers, and elevated myosin ATPase activity. The intrinsic viscosity of oxidized actomyosin had a weaker response to PP-Mg ²⁺ than that of non-oxidized actomyosin, indicating the suppression of actomyosin dissociation. Moreover, oxidized actomyosin solutions were devoid of small particles (<10 nm) and the stressed actomyosin exhibited weaker binding of PP-Mg²⁺ than non-oxidized, which further suggested a reduced myosin-PP interaction and subsequent dissociation of the actomyosin complexes.

Original language	English
Pages (from-to)	662-668
Number of pages	7
Journal	Food Chemistry
Volume	141
Issue number	2
DOIs	https://doi.org/10.1016/j.foodchem.2013.03.079
State	Published - 2013

Bibliographical note

Funding Information:
This research was supported by USDA AFRI Grant 2008-35503-18790 (to Y.L.X.) and an Oversea Study Fellowship from the China Scholarship Council (to Z.L.). Approved for publication as journal article number 12-07-137 by the Director of the Kentucky Agricultural Experiment Station.

Funding

This research was supported by USDA AFRI Grant 2008-35503-18790 (to Y.L.X.) and an Oversea Study Fellowship from the China Scholarship Council (to Z.L.). Approved for publication as journal article number 12-07-137 by the Director of the Kentucky Agricultural Experiment Station.

Funders	Funder number
U.S. Department of Agriculture	2008-35503-18790
China Scholarship Council

Keywords

ATPase activity
Actomyosin dissociation
Oxidation
Pyrophosphate

ASJC Scopus subject areas

Analytical Chemistry
Food Science

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10.1016/j.foodchem.2013.03.079

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title = "Oxidation desensitizes actomyosin to magnesium pyrophosphate-induced dissociation",

abstract = "This study aimed to establish the influence of protein oxidation on the ability of magnesium pyrophosphate (PP) to dissociate actomyosin. Actomyosin isolated from pork muscle then suspended in 0.1 M NaCl at pH 6.2 was oxidatively stressed with 10 μM FeCl3/0.1 mM ascorbate/1 mM H 2O2 for 6 or 12 h at 4 °C. Protein oxidation was evidenced by the loss of myosin and actin, the concomitant formation of disulphide-cross-linked polymers, and elevated myosin ATPase activity. The intrinsic viscosity of oxidized actomyosin had a weaker response to PP-Mg 2+ than that of non-oxidized actomyosin, indicating the suppression of actomyosin dissociation. Moreover, oxidized actomyosin solutions were devoid of small particles (<10 nm) and the stressed actomyosin exhibited weaker binding of PP-Mg2+ than non-oxidized, which further suggested a reduced myosin-PP interaction and subsequent dissociation of the actomyosin complexes.",

keywords = "ATPase activity, Actomyosin dissociation, Oxidation, Pyrophosphate",

author = "Zelong Liu and Xiong, \{Youling L.\}",

note = "Funding Information: This research was supported by USDA AFRI Grant 2008-35503-18790 (to Y.L.X.) and an Oversea Study Fellowship from the China Scholarship Council (to Z.L.). Approved for publication as journal article number 12-07-137 by the Director of the Kentucky Agricultural Experiment Station.",

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language = "English",

volume = "141",

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AU - Liu, Zelong

AU - Xiong, Youling L.

N1 - Funding Information: This research was supported by USDA AFRI Grant 2008-35503-18790 (to Y.L.X.) and an Oversea Study Fellowship from the China Scholarship Council (to Z.L.). Approved for publication as journal article number 12-07-137 by the Director of the Kentucky Agricultural Experiment Station.

PY - 2013

Y1 - 2013

N2 - This study aimed to establish the influence of protein oxidation on the ability of magnesium pyrophosphate (PP) to dissociate actomyosin. Actomyosin isolated from pork muscle then suspended in 0.1 M NaCl at pH 6.2 was oxidatively stressed with 10 μM FeCl3/0.1 mM ascorbate/1 mM H 2O2 for 6 or 12 h at 4 °C. Protein oxidation was evidenced by the loss of myosin and actin, the concomitant formation of disulphide-cross-linked polymers, and elevated myosin ATPase activity. The intrinsic viscosity of oxidized actomyosin had a weaker response to PP-Mg 2+ than that of non-oxidized actomyosin, indicating the suppression of actomyosin dissociation. Moreover, oxidized actomyosin solutions were devoid of small particles (<10 nm) and the stressed actomyosin exhibited weaker binding of PP-Mg2+ than non-oxidized, which further suggested a reduced myosin-PP interaction and subsequent dissociation of the actomyosin complexes.

AB - This study aimed to establish the influence of protein oxidation on the ability of magnesium pyrophosphate (PP) to dissociate actomyosin. Actomyosin isolated from pork muscle then suspended in 0.1 M NaCl at pH 6.2 was oxidatively stressed with 10 μM FeCl3/0.1 mM ascorbate/1 mM H 2O2 for 6 or 12 h at 4 °C. Protein oxidation was evidenced by the loss of myosin and actin, the concomitant formation of disulphide-cross-linked polymers, and elevated myosin ATPase activity. The intrinsic viscosity of oxidized actomyosin had a weaker response to PP-Mg 2+ than that of non-oxidized actomyosin, indicating the suppression of actomyosin dissociation. Moreover, oxidized actomyosin solutions were devoid of small particles (<10 nm) and the stressed actomyosin exhibited weaker binding of PP-Mg2+ than non-oxidized, which further suggested a reduced myosin-PP interaction and subsequent dissociation of the actomyosin complexes.

KW - ATPase activity

KW - Actomyosin dissociation

KW - Oxidation

KW - Pyrophosphate

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JF - Food Chemistry

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Oxidation desensitizes actomyosin to magnesium pyrophosphate-induced dissociation

Abstract

Bibliographical note

Funding

Keywords

ASJC Scopus subject areas

Access to Document

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