Involvement of Protein Degradation, Calpain Autolysis and Protein
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Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2009 Involvement of protein degradation, calpain autolysis and protein nitrosylation in fresh meat quality during early postmortem refrigerated storage Wangang Zhang Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Animal Sciences Commons Recommended Citation Zhang, Wangang, "Involvement of protein degradation, calpain autolysis and protein nitrosylation in fresh meat quality during early postmortem refrigerated storage" (2009). Graduate Theses and Dissertations. 10623. https://lib.dr.iastate.edu/etd/10623 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. i Involvement of protein degradation, calpain autolysis and protein nitrosylation in fresh meat quality during early postmortem refrigerated storage by Wangang Zhang A dissertation submitted to the graduate faculty in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY Major: Meat Science Program of Study Committee: Elisabeth Huff-Lonergan, Major Professor Steven Lonergan Joseph Sebranek Patricia Murphy Richard Robson Iowa State University Ames, Iowa 2009 Copyright © Wangang Zhang, 2009. All rights reserved. ii TABLE OF CONTENTS ABSTRACT GENERAL INTRODUCTION 1 INTRODUCTION TO LITERATURE REVIEW 7 Structure of skeletal muscle 8 Myofibrillar proteins 9 Sarcoplasmic proteins 31 Stromal proteins 34 Muscle contraction 37 Fresh meat quality 39 Water holding capacity 39 Drip loss formation 44 Meat tenderness 46 Muscle fibers types and meat quality 50 Calpain family 53 Calpains 53 Calpain activity assay 59 Calpain autolysis 61 Calpastatin 64 Protein modification and meat quality 66 Protein oxidation 66 Protein nitrosylation 70 Summary 76 iii Literature cited 78 METHODS TO DETERMINE THE ACTIVITY OF CALPAIN PROTEINASE 116 Abstract 116 Introduction 116 Assays and discussion 119 Summary 128 Literature cited 130 CONTRIBUTION OF POSTMORTEM CHANGES OF INTEGRIN, DESMIN AND µ-CALPAIN TO VARIATION IN WATER HOLDING CAPACITY OF PORK 134 Abstract 134 Introduction 135 Materials and methods 138 Results and discussion 142 Conclusions 150 Acknowledgement 150 Literature cited 151 Tables and Figures 155 S-NITROSOGLUTATHIONE AFFECTS THE ACTIVITY AND AUTOLYSIS OF µ- AND m-CALPAIN 161 Abstract 161 Introduction 162 iv Materials and methods 163 Results 170 Discussion 177 Conclusions 184 Literature cited 186 Tables and Figures 190 COMPARISON OF PROTEIN NITROSYLATION BETWEEN POSTMORTEM BEEF LONGISIMMUS DORSI AND PSOAS MAJOR 196 Abstract 196 Introduction 196 Materials and methods 198 Results and discussion 203 Conclusions 208 Literature cited 210 Tables and Figures 214 GENERAL SUMMARY 220 ACKNOWLEDGEMENTS 224 v ABSTRACT Fresh meat quality including meat tenderness and water holding capacity are important for consumer acceptance and industry profitability in the US. Exploring the basic mechanism that regulates the development of meat quality attributes is critical for delivering consistently high quality fresh meat to consumers. The overall hypothesis of this study was that biochemical factors that influence proteolysis during the antemortem or the early postmortem period can contribute to variations in fresh meat quality. The objective was to determine the extent to which protein modifications including protein degradation, protein nitrosylation and calpain autolysis affect the development of fresh meat quality. The first experiment was designed to test the hypothesis that protein degradation and calpain activation could influence water holding capacity of fresh pork. Intensity of intact desmin was positively correlated with moisture loss, while intensity of intact integrin was negatively correlated with moisture loss during postmortem storage. Significant correlations were found between different calpain autolysis products and intensity of intact desmin and moisture loss. These results support the hypothesis that proteolysis of desmin contributes to greater water holding capacity. The second experiment hypothesized that the properties of calpains could be regulated by a nitric oxide donor S- nitrosoglutathione. S-Nitrosoglutathione could further nitrosylate µ-calpain in both the absence and the presence of calcium especially at pH 6.5. The combination of S- nitrosoglutathione and calcium affected the activity of m- and µ-calpain and regulated the rate of µ-calpain autolysis. In the third experiment, the hypothesis that the muscle fiber type could be related to the levels of protein nitrosylation in postmortem beef was tested. vi Beef longissimus dorsi muscle showed higher percentage of type IIA/X and lower percentage of type I myosin heavy chain isoforms than psoas major muscle. The intensity of protein nitrosylation in longissimus dorsi muscle was greater compared to psoas major muscle in samples prepared 1 d postmortem. In conclusion, biochemical and biophysical reactions during preslaughter and postmortem storage can mediate the development of fresh meat quality during postmortem aging. 1 GENERAL INTRODUCTION Lack of consistency in tenderness and water holding capacity are two major problems facing the meat industry. Variations in these fresh meat attributes largely influence the satisfaction of consumers and ultimately the profitability of meat producers (Barbut et al., 2008; George, Tatum, Belk and Smith, 1999; Stetzer and McKeith, 2003). For example, 24% of US retail beef loin steaks have been categorized with values lower than slightly tender. At least 50% of pork in the US market has been found to have high drip or purge loss (Kauffman, Cassens, Scherer and Meeker, 1992). Thus, it is of particular importance to explore basic biochemical processes that govern meat quality including meat tenderization and water holding capacity. Skeletal muscles have complex structures to allow them to function. Muscle proteins on average account for 18-19% of muscle weight (Aberle, Forrest, Gerrard and Mills, 2001). In postmortem muscle, proteolysis of myofibrillar and myofibril-associated proteins can change the structure of skeletal muscle and thus influence meat quality during postmortem storage (Anderson and Parrish, 1989; Davey and Gilbert, 1966, 1969; Davis, Sebranek, Huff- Lonergan and Lonergan, 2004; Goll, Henderson and Kline, 1964; Huff-Lonergan and Lonergan, 1999, 2005, 2007; Koohmaraie, 1992; Kristensen and Purslow, 2001; Melody, Lonergan, Rowe, Huiatt, Mayes and Huff-Lonergan, 2004; Rowe, Huff-Lonergan and Lonergan, 2001; Taylor, Geesink, Thompson, Koohmaraie and Goll, 1995). Integrin plays a role in the adhesion between cell cytoskeleton and cell extracellular matrix. During postmortem aging, degradation of integrin has been found to be associated with the formation of drip channels and increased drip loss in pork (Lawson, 2004; Straadt, Rasmussen, Young, 2 and Bertram, 2008; Zhang, Lonergan, Gardner and Huff-Lonergan, 2006). Another protein, desmin is one of the intermediate filament proteins that connect adjacent myofibrils and also links the cell membrane to myofibrils. Proteolysis of desmin can remove connections between adjacent myofibrils and thus could prevent myofibril shrinkage to be transferred to the level of the entire muscle cells (Offer and Trinick, 1983). Several studies have shown that desmin degradation is associated with improved tenderness and better water holding capacity (Huff-Lonergan, Mitsuhashi, Beekman, Parrish, Olson and Robson, 1996; Kristensen and Purslow, 2001; Melody et al., 2004; Rowe et al., 2001; Zhang et al., 2006). Calpains are a family of protease enzymes that have been shown to be involved with many cellular processes. However, the model of its activation and control is still poorly understood in vivo. One of the obstacles is lack of appropriate methods to monitor the status of calpain. In postmortem muscle, the calpain system is the major factor for meat tenderization during postmortem aging (Goll, Taylor, Christiansen and Thomson, 1992; Huff-Lonergan et al., 1996). Therefore, finding some sensitive and continuous activity assays for calpain is critical to control variations of fresh meat quality. Currently, 14 members of cysteine proteases have been found in calpain family (Huang and Wang, 2001). The calpain system was originally composed of two cysteine proteases m- and µ-calpain and their inhibitor calpastatin (Goll, Thompson, Li, Wei and Cong, 2003). Both calpains need calcium for their proteolytic activation. Calcium is also required for the interaction between ubiquitous calpains and their inhibitor calpastatin (Cottin, Vidalenc and Duscastaing, 1981). At the same time, m- and µ-calpain can autolyze in the presence of calcium (Suzuki, Tsuji, Ishiura, Kimura, Kubota and Imahori, 1981a). Autolysis can decrease the calcium 3 concentration required for proteolytic activation of m- and µ-calpain (Suzuki, Tsuji, Kubota, Kimura and Imahori, 1981b). However, complete autolysis can destroy their integral structure and thus lead to loss of their proteolytic activity (Elce, Hegadorn and Arthur, 1997). In postmortem muscle, autolysis of µ-calpain has been shown to be parallel to its proteolytic activation (Saido et al., 1994; DeMartino, Huff and Croall, 1986). Thus, the extent