Proteomic evidence of protein degradation and oxidation in brined bighead carp fillets during long-term frozen storage

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Proteomic evidence of protein degradation and oxidation in brined bighead carp fillets during long-term frozen storage. / Gao, Song; Zhuang, Shuai; Zhang, Longteng; Lametsch, René; Tan, Yuqing; Li, Bo; Hong, Hui; Luo, Yongkang.

In: Food Chemistry, Vol. 433, 137312, 2024.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Gao, S, Zhuang, S, Zhang, L, Lametsch, R, Tan, Y, Li, B, Hong, H & Luo, Y 2024, 'Proteomic evidence of protein degradation and oxidation in brined bighead carp fillets during long-term frozen storage', Food Chemistry, vol. 433, 137312. https://doi.org/10.1016/j.foodchem.2023.137312

APA

Gao, S., Zhuang, S., Zhang, L., Lametsch, R., Tan, Y., Li, B., Hong, H., & Luo, Y. (2024). Proteomic evidence of protein degradation and oxidation in brined bighead carp fillets during long-term frozen storage. Food Chemistry, 433, [137312]. https://doi.org/10.1016/j.foodchem.2023.137312

Vancouver

Gao S, Zhuang S, Zhang L, Lametsch R, Tan Y, Li B et al. Proteomic evidence of protein degradation and oxidation in brined bighead carp fillets during long-term frozen storage. Food Chemistry. 2024;433. 137312. https://doi.org/10.1016/j.foodchem.2023.137312

Author

Gao, Song ; Zhuang, Shuai ; Zhang, Longteng ; Lametsch, René ; Tan, Yuqing ; Li, Bo ; Hong, Hui ; Luo, Yongkang. / Proteomic evidence of protein degradation and oxidation in brined bighead carp fillets during long-term frozen storage. In: Food Chemistry. 2024 ; Vol. 433.

Bibtex

@article{3bb8fa196c0747cd8a80dc23a2b1076b,
title = "Proteomic evidence of protein degradation and oxidation in brined bighead carp fillets during long-term frozen storage",
abstract = "Protein degradation and oxidation are two major alterations during the storage of processed bighead carp fillets. This study conducted a comparative analysis of degraded and oxidized products as well as oxidation sites in fresh, frozen and brined frozen bighead carp fillets. Frozen storage played a dominant role in protein degradation and oxidation, and brining promoted these changes. In brined frozen samples, the decreased SDS-PAGE band intensities for tropomyosin, troponin, and myosin light chain were mainly due to their degradation. Myosin heavy chain fast skeletal muscle was the most oxidized and degraded protein during storage, with modifications such as monooxidation, protein-lipid peroxidation adducts, and α-aminoadipic semialdehydes formation. Amino acids in the tail portion of myosin were prone to oxidation than the head portions. Our results provided comprehensive insights into protein degradation and oxidation in bighead carp during storage, helping to assess the specific fate of oxidative products in future dietary investigations.",
keywords = "Bighead carp, Modified amino acid, Oxidative site, Protein degradation, Protein oxidation, Proteomic",
author = "Song Gao and Shuai Zhuang and Longteng Zhang and Ren{\'e} Lametsch and Yuqing Tan and Bo Li and Hui Hong and Yongkang Luo",
note = "Publisher Copyright: {\textcopyright} 2023 Elsevier Ltd",
year = "2024",
doi = "10.1016/j.foodchem.2023.137312",
language = "English",
volume = "433",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Proteomic evidence of protein degradation and oxidation in brined bighead carp fillets during long-term frozen storage

AU - Gao, Song

AU - Zhuang, Shuai

AU - Zhang, Longteng

AU - Lametsch, René

AU - Tan, Yuqing

AU - Li, Bo

AU - Hong, Hui

AU - Luo, Yongkang

N1 - Publisher Copyright: © 2023 Elsevier Ltd

PY - 2024

Y1 - 2024

N2 - Protein degradation and oxidation are two major alterations during the storage of processed bighead carp fillets. This study conducted a comparative analysis of degraded and oxidized products as well as oxidation sites in fresh, frozen and brined frozen bighead carp fillets. Frozen storage played a dominant role in protein degradation and oxidation, and brining promoted these changes. In brined frozen samples, the decreased SDS-PAGE band intensities for tropomyosin, troponin, and myosin light chain were mainly due to their degradation. Myosin heavy chain fast skeletal muscle was the most oxidized and degraded protein during storage, with modifications such as monooxidation, protein-lipid peroxidation adducts, and α-aminoadipic semialdehydes formation. Amino acids in the tail portion of myosin were prone to oxidation than the head portions. Our results provided comprehensive insights into protein degradation and oxidation in bighead carp during storage, helping to assess the specific fate of oxidative products in future dietary investigations.

AB - Protein degradation and oxidation are two major alterations during the storage of processed bighead carp fillets. This study conducted a comparative analysis of degraded and oxidized products as well as oxidation sites in fresh, frozen and brined frozen bighead carp fillets. Frozen storage played a dominant role in protein degradation and oxidation, and brining promoted these changes. In brined frozen samples, the decreased SDS-PAGE band intensities for tropomyosin, troponin, and myosin light chain were mainly due to their degradation. Myosin heavy chain fast skeletal muscle was the most oxidized and degraded protein during storage, with modifications such as monooxidation, protein-lipid peroxidation adducts, and α-aminoadipic semialdehydes formation. Amino acids in the tail portion of myosin were prone to oxidation than the head portions. Our results provided comprehensive insights into protein degradation and oxidation in bighead carp during storage, helping to assess the specific fate of oxidative products in future dietary investigations.

KW - Bighead carp

KW - Modified amino acid

KW - Oxidative site

KW - Protein degradation

KW - Protein oxidation

KW - Proteomic

U2 - 10.1016/j.foodchem.2023.137312

DO - 10.1016/j.foodchem.2023.137312

M3 - Journal article

C2 - 37672946

AN - SCOPUS:85169976569

VL - 433

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

M1 - 137312

ER -

ID: 372706372