PMID- 21599024
OWN - NLM
STAT- MEDLINE
DCOM- 20111028
LR  - 20161125
IS  - 1520-5118 (Electronic)
IS  - 0021-8561 (Linking)
VI  - 59
IP  - 13
DP  - 2011 Jul 13
TI  - Thiol-quinone adduct formation in myofibrillar proteins detected by LC-MS.
PG  - 6900-5
LID - 10.1021/jf200965s [doi]
AB  - Protein oxidation in meat is considered to decrease meat tenderness due to 
      protein disulfide cross-link formation of thiol-containing amino acid residues. 
      An LC-MS method for detection of thiol-quinone adducts (RS-QH(2)) in myofibrillar 
      proteins was developed to investigate the interaction between phenols, as 
      protective antioxidants, and proteins from meat under oxidative conditions using 
      aqueous solutions of (i) cysteine (Cys), (ii) glutathione (GSH), (iii) bovine 
      serum albumin (BSA), or (iv) a myofibrillar protein isolate (MPI). The aqueous 
      solutions were incubated at room temperature (30 min) with 
      4-methyl-1,2-benzoquinone (4MBQ) prepared from oxidation of 4-methylcatechol 
      (4MC) by periodate resin or incubated at room temperature (5 h) with 4MC and 
      Fe(II)/H(2)O(2). GSH, BSA, and MPI were hydrolyzed (6 N HCl, 110  degrees C, 22 h) after 
      incubation, and the cysteine-quinone adduct, Cys-QH(2) (m/z 244.2) was identified 
      according to UV and mass spectra after separation on an RP-C18 column. The 
      thiol-quinone adduct was present in all thiol systems after incubation with 4MBQ 
      or 4MC oxidized by Fe(II)/H(2)O(2). Direct reaction with 4MBQ resulted in each 
      case in increased Cys-QH(2) formation compared to simultaneous oxidation of thiol 
      source and 4MC with Fe(II)/H(2)O(2). The covalent bonds between quinones and 
      thiol groups may act as a potential antioxidant by inhibiting disulfide protein 
      cross-link formation.
FAU - Jongberg, Sisse
AU  - Jongberg S
AD  - Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 
      Frederiksberg C, Denmark.
FAU - Gislason, Nick E
AU  - Gislason NE
FAU - Lund, Marianne N
AU  - Lund MN
FAU - Skibsted, Leif H
AU  - Skibsted LH
FAU - Waterhouse, Andrew L
AU  - Waterhouse AL
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20110609
PL  - United States
TA  - J Agric Food Chem
JT  - Journal of agricultural and food chemistry
JID - 0374755
RN  - 0 (Benzoquinones)
RN  - 0 (Muscle Proteins)
RN  - 0 (Sulfhydryl Compounds)
RN  - 3131-54-2 (4-methyl-1,2-benzoquinone)
RN  - 3T006GV98U (quinone)
SB  - IM
MH  - Animals
MH  - Benzoquinones/*analysis/chemistry
MH  - Cattle
MH  - *Chromatography, Liquid
MH  - Muscle Proteins/*chemistry
MH  - Myofibrils/*chemistry
MH  - Oxidation-Reduction
MH  - *Spectrometry, Mass, Electrospray Ionization
MH  - Sulfhydryl Compounds/*analysis/chemistry
EDAT- 2011/05/24 06:00
MHDA- 2011/10/29 06:00
CRDT- 2011/05/24 06:00
PHST- 2011/05/24 06:00 [entrez]
PHST- 2011/05/24 06:00 [pubmed]
PHST- 2011/10/29 06:00 [medline]
AID - 10.1021/jf200965s [doi]
PST - ppublish
SO  - J Agric Food Chem. 2011 Jul 13;59(13):6900-5. doi: 10.1021/jf200965s. Epub 2011 
      Jun 9.