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

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Abstract
Quantification of protein thiols and disulfides in ground beef during storage under high-oxygen atmosphere at 4 degrees 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.
Keywords
disulfides, 4_4'-dithiodipyridine, thiols, protein oxidation, meat proteins, MUSCLE MYOFIBRILLAR PROTEINS, SODIUM-BOROHYDRIDE, DISULFIDE BONDS, LONGISSIMUS-DORSI, QUANTIFICATION, REAGENTS, ACID, MEAT

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Chicago
Rysman, Tine, Sisse Jongberg, Geert Van Royen, Stephanie Van Weyenberg, Stefaan De Smet, and Marianna N Lund. 2014. “Protein Thiols Undergo Reversible and Irreversible Oxidation During Chill Storage of Ground Beef as Detected by 4,4′-dithiodipyridine.” Journal of Agricultural and Food Chemistry 62 (49): 12008–12014.
APA
Rysman, T., Jongberg, S., Van Royen, G., Van Weyenberg, S., De Smet, S., & Lund, M. N. (2014). Protein thiols undergo reversible and irreversible oxidation during chill storage of ground beef as detected by 4,4′-dithiodipyridine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 62(49), 12008–12014.
Vancouver
1.
Rysman T, Jongberg S, Van Royen G, Van Weyenberg S, De Smet S, Lund MN. Protein thiols undergo reversible and irreversible oxidation during chill storage of ground beef as detected by 4,4′-dithiodipyridine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2014;62(49):12008–14.
MLA
Rysman, Tine, Sisse Jongberg, Geert Van Royen, et al. “Protein Thiols Undergo Reversible and Irreversible Oxidation During Chill Storage of Ground Beef as Detected by 4,4′-dithiodipyridine.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 62.49 (2014): 12008–12014. Print.
@article{6958788,
  abstract     = {Quantification of protein thiols and disulfides in ground beef during storage under high-oxygen atmosphere at 4 degrees 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       = {Rysman, Tine and Jongberg, Sisse and Van Royen, Geert and Van Weyenberg, Stephanie and De Smet, Stefaan and Lund, Marianna N},
  issn         = {0021-8561},
  journal      = {JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
  keyword      = {disulfides,4\_4'-dithiodipyridine,thiols,protein oxidation,meat proteins,MUSCLE MYOFIBRILLAR PROTEINS,SODIUM-BOROHYDRIDE,DISULFIDE BONDS,LONGISSIMUS-DORSI,QUANTIFICATION,REAGENTS,ACID,MEAT},
  language     = {eng},
  number       = {49},
  pages        = {12008--12014},
  title        = {Protein thiols undergo reversible and irreversible oxidation during chill storage of ground beef as detected by 4,4{\textquotesingle}-dithiodipyridine},
  url          = {http://dx.doi.org/10.1021/jf503408f},
  volume       = {62},
  year         = {2014},
}

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