Literature DB >> 10552619

Structural changes of rabbit myosin subfragment 1 altered by malonaldehyde, a byproduct of lipid oxidation.

S J Li1, A J King.   

Abstract

Rabbit myosin subfragment 1 was allowed to react with malonaldehyde, a byproduct of lipid oxidation in a model system containing the subfragment 1 and malonaldehyde. The modified subfragment 1 was compared to the control, with use of sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), circular dichorism (CD), Fourier transform infrared spectroscopy (FT-IR), and free amino group measurements. Both the modified and control samples were cleaved with cyanogen bromide (BrCN) treatment, and the BrCN fragments were analyzed by SDS-PAGE with tricine gel. Results from SDS-PAGE suggest that malonaldehyde causes cross-linking or polymerization of the protein during incubation. Malonaldehyde also reduced alpha-helix content (CD), increased random structure (FT-IR), and eliminated some beta-strand structure (FT-IR) in subfragment 1.

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Year:  1999        PMID: 10552619     DOI: 10.1021/jf990028y

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN: 0021-8561            Impact factor:   5.279


  2 in total

1.  Effect of Malondialdehyde on the Digestibility of Beef Myofibrillar Protein: Potential Mechanisms from Structure to Modification Site.

Authors:  Yantao Yin; Lei Zhou; Jiaming Cai; Fan Feng; Lujuan Xing; Wangang Zhang
Journal:  Foods       Date:  2022-07-22

2.  Effects of Oxidation Modification by Malondialdehyde on the Structure and Functional Properties of Walnut Protein.

Authors:  Lingge Sun; Qingzhi Wu; Xiaoying Mao
Journal:  Foods       Date:  2022-08-12
  2 in total

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