Protein thiols undergo reversible and irreversible oxidation during chill storage of ground beef as detected by 4,4'-Dithiodipyridine

TY - JOUR

T1 - Protein thiols undergo reversible and irreversible oxidation during chill storage of ground beef as detected by 4,4'-Dithiodipyridine

AU - Rysman, Tine

AU - Jongberg, Sisse

AU - Van Royen, Geert

AU - Van Weyenbeerg, Stephanie

AU - De Smet, Stefaan

AU - Lametsch, Marianne Lund

PY - 2014/12/10

Y1 - 2014/12/10

N2 - Quantification of protein thiols and disulfides in ground beef during storage under high-oxygen atmosphere at 4 °C was performed by thiol detection using 4,4′-dithiodipyridine (4-DPS) before and after disulfide reduction using sodium borohydride. Two independent storage trials were performed, and in trial 1, only reversible thiol oxidation was observed (thiol loss was 30%). In trial 2, irreversible thiol oxidation occurred during the first days of storage, while further loss of thiols was caused by reversible disulfide formation (thiol loss was 33%, of which ca. half was lost because of irreversible oxidation). The results were compared to sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis of cross-linked myosin heavy chain formed by disulfide bonding. Both methods confirmed increasing disulfide formation because of thiol oxidation in meat during storage, but the 4-DPS method showed higher disulfide percentages than the SDS-PAGE method (22.2 ± 0.3% and 8.5 ± 1.2%, respectively). The 4-DPS assay provides an accurate method to evaluate the thiol-disulfide redox state in meat.

AB - Quantification of protein thiols and disulfides in ground beef during storage under high-oxygen atmosphere at 4 °C was performed by thiol detection using 4,4′-dithiodipyridine (4-DPS) before and after disulfide reduction using sodium borohydride. Two independent storage trials were performed, and in trial 1, only reversible thiol oxidation was observed (thiol loss was 30%). In trial 2, irreversible thiol oxidation occurred during the first days of storage, while further loss of thiols was caused by reversible disulfide formation (thiol loss was 33%, of which ca. half was lost because of irreversible oxidation). The results were compared to sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis of cross-linked myosin heavy chain formed by disulfide bonding. Both methods confirmed increasing disulfide formation because of thiol oxidation in meat during storage, but the 4-DPS method showed higher disulfide percentages than the SDS-PAGE method (22.2 ± 0.3% and 8.5 ± 1.2%, respectively). The 4-DPS assay provides an accurate method to evaluate the thiol-disulfide redox state in meat.

U2 - 10.1021/jf503408f

DO - 10.1021/jf503408f

M3 - Journal article

C2 - 25382278

SN - 0021-8561

VL - 62

SP - 12008

EP - 12014

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 49

ER -