Abstract
Hemin dissociation occurs much faster from fish methemoglobin (metHb) compared to mammalian metHb yet the mechanism remains poorly understood. This may involve enhanced solvent access to His(E7) of fish metHbs by a protonation mechanism. Plasma induced modification of biomolecules (PLIMB) produces free radicals that covalently modify solvent accessible residues of proteins, and so can provide insight regarding accessibility of hydronium ions to protonate His(E7). PLIMB-induced modifications to heme crevice sites of trout IV and bovine metHb were determined using tandem mass spectrometry after generating peptides with Trypsin/Lys-C. αHis(CE3) was more modified in trout attributable to the more dynamic nature of bovine αHis(CE3) from available crystal structures. Although His(E7) was not found to be more modified in trout, aspects of trout peptides containing His(E7) hampered modification determinations. An existing computational structure-based approach was also used to estimate protonation tendencies, suggesting His(E7) of metHbs with low hemin affinity are more protonatable.
| Original language | English |
|---|---|
| Article number | 139576 |
| Journal | Food Chemistry |
| Volume | 452 |
| DOIs | |
| State | Published - Sep 15 2024 |
Bibliographical note
Publisher Copyright:© 2023
Funding
We thank Mr. Greg Sabat and Dr. Ben Minkoff for their assistance with mass spectrometry. Thanks also to Dr. Darrell McCaslin for his assistance with circular dichroism operation and data interpretation. We thank Drs. Josh Blatz, Dan Benjamin and Faraz Choudhury for their assistance with PLIMB. We thank Protein Metrics (Cupertino, CA) for support in utilizing their software for assigning modifications. This work was supported by the Improving Food Quality Foundational Program (Award no. 2019-67017-29179 of the National Institute of Food and Agriculture.
| Funders |
|---|
| US Department of Agriculture National Institute of Food and Agriculture, Agriculture and Food Research Initiative |
Keywords
- Distal histidine
- Hemoglobin
- Lipid oxidation
- Muscle foods
- Myoglobin
- Oxidative pathology
- Quality deterioration
ASJC Scopus subject areas
- Analytical Chemistry
- Food Science
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