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Effect of Oxidation, Ph, and Ionic Strength on Calpastatin Inhibition of Μ- and M-Calpain K

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Effect of Oxidation, Ph, and Ionic Strength on Calpastatin Inhibition of Μ- and M-Calpain K Animal Science Publications Animal Science 4-2006 Effect of oxidation, pH, and ionic strength on calpastatin inhibition of μ- and m-calpain K. R. Maddock Carlin Iowa State University Elisabeth J. Huff-Lonergan Iowa State University, [email protected] L. J. Rowe Iowa State University Steven M. Lonergan Iowa State University, [email protected] Follow this and additional works at: http://lib.dr.iastate.edu/ans_pubs Part of the Agriculture Commons, and the Meat Science Commons The ompc lete bibliographic information for this item can be found at http://lib.dr.iastate.edu/ ans_pubs/27. For information on how to cite this item, please visit http://lib.dr.iastate.edu/ howtocite.html. This Article is brought to you for free and open access by the Animal Science at Iowa State University Digital Repository. It has been accepted for inclusion in Animal Science Publications by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Effect of oxidation, pH, and ionic strength on calpastatin inhibition of μ- and m-calpain Abstract The bjo ective of this study was to evaluate the effect of oxidation on μ- and m-calpain activity at varying pH and ionic strength conditions in the presence of calpastatin. In 2 separate experiments, purified porcine skeletal muscle μ- or m-calpain (0.45 units of caseinolytic activity) was incubated in the presence of calpastatin (0, 0.15, or 0.30 units) at pH 7.5, 6.5, or 6.0 with either 165 or 295 mM NaCl. The er actions were initiated with the addition of CaCl2 (100 μM for μ-calpain; 1 mM for m-calpain). In Experiment 1, μ- or m- calpain was incubated with the calpain substrate Suc-Leu-Leu-Val-Tyr-AMC (170 μM). Either 0 or 16 μ μM H2O2 was added to each assay. Activity was measured at 60 min. In Experiment 2, calpain was incubated with highly purified porcine myofibrils (4 mg/mL) under conditions described. Either 0 or 100 μM H2O2 was added immediately prior to the addition of calpain. Degradation of desmin was determined on samples collected at 2, 15, 60, and 120 min. Results from Experiment 1 indicated that oxidation decreased (P < 0.01) activity of μ-calpain. μ-Calpain had the greatest (P < 0.01) activity at pH 6.5, and m-calpain had the greatest (P < 0.01) activity at pH 7.5 at 60 min. m-Calpain activity was not detected at pH 6.0. μ- and m-calpain activity were lower (P < 0.01) at 295 mM NaCl than at 165 mM NaCl at all pH conditions. Oxidation lowered (P < 0.01) calpastatin inhibition of μ-and m-calpain at all pH and ionic strength combinations. In Experiment 2, oxidation decreased proteolytic activity of μ-calpain against desmin at pH 6.0 (P < 0.05 at 15, 60, and 120 min) and decreased m-calpain at all pH conditions. However, desmin degradation by μ-calpain was not as efficiently inhibited by calpastatin at pH 7.5 and as at pH 6.5 (P = 0.03 at 60 min) when oxidizing conditions were created. This is consistent with the results from Experiment 1, which indicated that oxidation decreased the ability of calpastatin to inhibit μ-calpain. These studies provide evidence that oxidation influences calpain activity and inhibition of calpains by calpastatin differently under varying environmental conditions. The results suggest that, at the higher pH conditions used, calpastatin may limit the possibility of oxidation- induced inactivation of μ-calpain. Keywords calpain, calpastatin, ionic strength, oxidation, proteolysis, pH Disciplines Agriculture | Animal Sciences | Meat Science Comments This article is from Journal of Animal Science 84 (2006): 925–937. Posted with permission. This article is available at Iowa State University Digital Repository: http://lib.dr.iastate.edu/ans_pubs/27 Effect of oxidation, pH, and ionic strength on calpastatin inhibition of µ- and m-calpain K. R. Maddock Carlin, E. Huff-Lonergan, L. J. Rowe and S. M. Lonergan J ANIM SCI 2006, 84:925-937. The online version of this article, along with updated information and services, is located on the World Wide Web at: http://www.journalofanimalscience.org/content/84/4/925 www.asas.org Downloaded from www.journalofanimalscience.org at Serials Acquisitions Dept on February 24, 2014 Effect of oxidation, pH, and ionic strength on calpastatin inhibition of ␮- and m-calpain K. R. Maddock Carlin, E. Huff-Lonergan, L. J. Rowe, and S. M. Lonergan1 Department of Animal Science, Iowa State University, Ames 50011 ABSTRACT: The objective of this study was to eval- had the greatest (P < 0.01) activity at pH 7.5 at 60 uate the effect of oxidation on ␮- and m-calpain activity min. m-Calpain activity was not detected at pH 6.0. at varying pH and ionic strength conditions in the ␮- and m-calpain activity were lower (P < 0.01) at 295 presence of calpastatin. In 2 separate experiments, mM NaCl than at 165 mM NaCl at all pH conditions. purified porcine skeletal muscle ␮- or m-calpain (0.45 Oxidation lowered (P < 0.01) calpastatin inhibition of units of caseinolytic activity) was incubated in the ␮-and m-calpain at all pH and ionic strength combina- presence of calpastatin (0, 0.15, or 0.30 units) at pH tions. In Experiment 2, oxidation decreased proteolytic 7.5, 6.5, or 6.0 with either 165 or 295 mM NaCl. The activity of ␮-calpain against desmin at pH 6.0 (P < reactions were initiated with the addition of CaCl2 0.05 at 15, 60, and 120 min) and decreased m-calpain (100 ␮M for ␮-calpain; 1 mM for m-calpain). In Experi- at all pH conditions. However, desmin degradation by ment 1, ␮- or m-calpain was incubated with the calpain ␮-calpain was not as efficiently inhibited by calpas- substrate Suc-Leu-Leu-Val-Tyr-AMC (170 ␮M). Ei- tatin at pH 7.5 and as at pH 6.5 (P = 0.03 at 60 min) ther 0 or 16 ␮M H2O2 was added to each assay. Activity when oxidizing conditions were created. This is consis- was measured at 60 min. In Experiment 2, calpain tent with the results from Experiment 1, which indi- was incubated with highly purified porcine myofibrils cated that oxidation decreased the ability of calpas- (4 mg/mL) under conditions described. Either 0 or 100 tatin to inhibit ␮-calpain. These studies provide evi- ␮M H2O2 was added immediately prior to the addition dence that oxidation influences calpain activity and of calpain. Degradation of desmin was determined on inhibition of calpains by calpastatin differently under samples collected at 2, 15, 60, and 120 min. Results varying environmental conditions. The results suggest from Experiment 1 indicated that oxidation decreased that, at the higher pH conditions used, calpastatin (P < 0.01) activity of ␮-calpain. ␮-Calpain had the may limit the possibility of oxidation-induced inactiva- greatest (P < 0.01) activity at pH 6.5, and m-calpain tion of ␮-calpain. Key words: calpain, calpastatin, ionic strength, oxidation, proteolysis, pH 2006 American Society of Animal Science. All rights reserved. J. Anim. Sci. 2006. 84:925–937 INTRODUCTION et al., 1992; Koohmaraie, 1992). m-Calpain is also pres- ent in muscle, and its action in postmortem proteolysis The significant changes in muscle cellular environ- and meat tenderization is highly debated (as reviewed ment that occur early postmortem are known to affect by Geesink et al., 2000). Calpains are regulated by meat quality (Huff-Lonergan et al., 1996). One of the several factors including calcium concentration, pH, most pronounced changes is the pH decline from near and the endogenous inhibitor calpastatin. An increase neutrality in living muscle to approximately 5.6 in in ionic strength has been shown to decrease ␮-calpain meat. Another change that occurs is the increase in activity by decreasing the stability of autolyzed ␮-cal- ionic strength from an approximate equivalent of 165 pain (Geesink and Koohmaraie, 2000; Li et al., 2004). mM NaCl in living muscle to approximately 295 mM Protein oxidation occurs in postmortem muscle NaCl in meat (Winger and Pope, 1981). ␮-Calpain is (Martinaud et al., 1997; Rowe et al., 2004b). Oxidation a main factor in postmortem proteolysis of cytoskeletal has been shown to decrease the ability of ␮-calpain to proteins and subsequent tenderization of meat (Goll degrade its substrates (Guttmann and Johnson, 1998; Rowe et al., 2004a). The objective of this study was to determine the extent to which oxidation influences calpain activity and calpain inhibition by calpastatin 1Corresponding author: [email protected] Received April 6, 2005. under pH and ionic strength conditions observed in Accepted November 18, 2005. early postmortem muscle. 925 Downloaded from www.journalofanimalscience.org at Serials Acquisitions Dept on February 24, 2014 926 Maddock Carlin et al. MATERIALS AND METHODS Calpain Activity Assays To ensure that pH, ionic strength, and H O did not ␮ 2 2 Purification of Calpastatin, -Calpain, directly influence the peptide, assays were also con- and m-Calpain ducted with the enzyme carboxypeptidase Y (Calbio- chem, La Jolla, CA). Carboxypeptidase Y has a pH opti- Calpastatin, ␮-calpain, and m-calpain were purified mum of pH 5.5 to 6.5 and a stability of up to pH 8.0. from porcine skeletal muscle based on the procedures Suc-Leu-Leu-Val-Tyr-7-amino-4-methyl coumarin is a outlined by Thompson and Goll (2000) with minor modi- substrate for this enzyme (Stennicke et al., 1994). In fications as described by Maddock et al. (2005). Porcine these assays, carboxypeptidase Y was added in place semimembranosus sample (2 kg) was taken from a mar- of ␮- or m-calpain at 0.5 ␮L (0.0045 ␮M final concentra- ket barrow approximately 25 min after exsanguination, tion).
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