Food chemistry | 2019

Effect of nitric oxide on myofibrillar proteins and the susceptibility to calpain-1 proteolysis.

 
 
 
 
 
 

Abstract


This study was designed to investigate the nature of modification of myofibrillar proteins by nitric oxide (NO) and the extent to which S-nitrosylation alters their susceptibility to calpain-1 proteolysis. Isolated myofibrils from porcine semimembranosus muscle were incubated with the NO donor S-nitrosoglutathione (GSNO) at 0, 20, 50, 250, 1000\u202fµM for 30\u202fmin at 37\u202f°C and then incubated with purified calpain-1. GSNO treatment decreased the thiol content of myofibrillar proteins and increased their intensity and amount of S-nitrosylation. GSNO caused the formation of proteins cross-linkage through intermolecular disulfide. More desmin and titin (T2, the degraded fragment of original titin) were degraded by calpain-1 when myofibrils were incubated with 1000\u202fµM GSNO. Incubation with 250 and 1000\u202fµM GSNO suppressed calpain-1-catalyzed cleavage of troponin-T. The data suggest that NO could change the redox state of myofibrillar proteins and subsequently affect the extent of proteolysis by calpain-1 in a protein-dependent manner.

Volume 276
Pages \n 63-70\n
DOI 10.1016/j.foodchem.2018.10.005
Language English
Journal Food chemistry

Full Text