meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2022-7-2-91-96meat-221Research ArticleСтатьиN-Ethylmaleimide influenced the evaluation of disulfide cross-links in the oxidized myofibrillar proteins using the non-reducing SDS-PAGEN-Ethylmaleimide influenced the evaluation of disulfide cross-links in the oxidized myofibrillar proteins using the non-reducing SDS-PAGEhttps://orcid.org/0000-0001-6247-3557WangW.WangW.

Wenhui Wang, Master student

Ganjingzi #1, 116304, Dalian, Liaoning

Wenhui Wang, Master student

Ganjingzi #1, 116304, Dalian, Liaoning

 

fumei1998@126.comhttps://orcid.org/0000-0003-4865-4831WangS.WangS.

Shouyin Wang, Master student

Ganjingzi #1, 116304, Dalian, Liaoning

Shouyin Wang, Master student

Ganjingzi #1, 116304, Dalian, Liaoning

shouyin_wang@126.comhttps://orcid.org/0000-0001-6940-6066LiS.LiS.

Shengjie Li, PhD, Associate Professor, School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood

Ganjingzi #1, 116304, Dalian, Liaoning

Shengjie Li, PhD, Associate Professor, School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood

Ganjingzi #1, 116304, Dalian, Liaoning

 

lishj@dlpu.edu.cnSchool of Food Science and Technology, Dalian Polytechnic UniversityКитайSchool of Food Science and Technology, Dalian Polytechnic UniversityChinaSchool of Food Science and Technology, Dalian Polytechnic University; National Engineering Research Center of SeafoodКитайSchool of Food Science and Technology, Dalian Polytechnic University; National Engineering Research Center of SeafoodChina202224072022729196Copyright © Wang W., Wang S., Li S., 20222022Wang W., Wang S., Li S.Wang W., Wang S., Li S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/221

The present study aimed to investigate the effect of N-Ethylmaleimide (NEM) on the evaluation of disulfide formation in the oxi  dized myofibrillar proteins during the sample preparation of the non-reducing SDS-PAGE procedure. For this purpose, extracted myofibrillar proteins were oxidized firstly via a Fenton oxidation reaction, and non-oxidized proteins were used as a control. Before running SDS-PAGE, in the sample preparation, these oxidized and non-oxidized proteins were prepared according to the three dif  ferent sample preparation methods with or without the presence of N-Ethylmaleimide or β-mercaptoethanol. Results showed that oxidized proteins treated with NEM regardless of sample preparation methods presented attenuated bands of myosin heavy chain monomer in the non-reducing SDS-PAGE gels, suggesting that the disulfide bonds formed as a result of protein oxidation could be preserved by NEM during sample preparation. Meanwhile, a possible mechanism for the effect of NEM was proposed.

The present study aimed to investigate the effect of N-Ethylmaleimide (NEM) on the evaluation of disulfide formation in the oxi  dized myofibrillar proteins during the sample preparation of the non-reducing SDS-PAGE procedure. For this purpose, extracted myofibrillar proteins were oxidized firstly via a Fenton oxidation reaction, and non-oxidized proteins were used as a control. Before running SDS-PAGE, in the sample preparation, these oxidized and non-oxidized proteins were prepared according to the three dif  ferent sample preparation methods with or without the presence of N-Ethylmaleimide or β-mercaptoethanol. Results showed that oxidized proteins treated with NEM regardless of sample preparation methods presented attenuated bands of myosin heavy chain monomer in the non-reducing SDS-PAGE gels, suggesting that the disulfide bonds formed as a result of protein oxidation could be preserved by NEM during sample preparation. Meanwhile, a possible mechanism for the effect of NEM was proposed.

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The authors declare that there are no conflicts of interest present.