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

Tine  Rysman; Sisse Jongberg; Geert Van Royen; Stephanie Van Weyenbeerg; Stefaan De Smet; Marianne Lund Lametsch

doi:10.1021/jf503408f

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

Tine Rysman, Sisse Jongberg, Geert Van Royen, Stephanie Van Weyenbeerg, Stefaan De Smet, Marianne Lund Lametsch

Food Chemistry

29 Citations (Scopus)

Abstract

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.

Original language	English
Journal	Journal of Agricultural and Food Chemistry
Volume	62
Issue number	49
Pages (from-to)	12008-12014
Number of pages	7
ISSN	0021-8561
DOIs	https://doi.org/10.1021/jf503408f
Publication status	Published - 10 Dec 2014

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Protein thiols undergo reversible and irreversible oxidation during chill storage of ground beef as detected by 4,4'-Dithiodipyridine. / Rysman, Tine ; Jongberg, Sisse; Van Royen, Geert et al.
In: Journal of Agricultural and Food Chemistry, Vol. 62, No. 49, 10.12.2014, p. 12008-12014.

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

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

abstract = "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.",

author = "Tine Rysman and Sisse Jongberg and {Van Royen}, Geert and {Van Weyenbeerg}, Stephanie and {De Smet}, Stefaan and Lametsch, {Marianne Lund}",

year = "2014",

month = dec,

day = "10",

doi = "10.1021/jf503408f",

language = "English",

volume = "62",

pages = "12008--12014",

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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 -

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

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