title: Effect of nitric oxide on μ-calpain activation, protein proteolysis, and protein oxidation of pork during post-mortem aging.
abstract: The aim of the current research was to examine the influence of nitric oxide (NO) on calpain activation, protein proteolysis, and oxidation in post-mortem pork. Five longissimus muscles were removed from carcass after slaughter, and samples were incubated with water, nitric oxide synthase (NOS) inhibitor, or NO donor for 24 h at 4 °C. The samples were taken out and then stored under 4 °C for 1, 4, and 7 d. Results showed that autolysis of μ-calpain increased by incubation with NOS inhibitor after storage for 1 d (P<0.05). Degradation of titin and nebulin increased by treatment of NOS inhibitor among three treatments (P<0.05). Higher levels of protein oxidation were observed after samples incubated with NO donor than treatment of NOS inhibitor (P<0.05). These data indicated that NO could participate in regulating calpain activation and its proteolysis activity during post-mortem aging.
authors.affiliation: Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agriculture University , Nanjing, Jiangsu 210095, China.
authors.forename: Yu-pin
authors.initials: YP
authors.lastname: Li
authors.forename: Rui
authors.initials: R
authors.lastname: Liu
authors.forename: Wan-gang
authors.initials: WG
authors.lastname: Zhang
authors.forename: Qing-quan
authors.initials: QQ
authors.lastname: Fu
authors.forename: Nian
authors.initials: N
authors.lastname: Liu
authors.forename: Guang-hong
authors.initials: GH
authors.lastname: Zhou
mesh_terms: D000818:Animals; D002154:Calpain / Q000737:chemistry / Q000378:metabolism; D004789:Enzyme Activation / Q000187:drug effects; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives / Q000494:pharmacology*; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D009124:Muscle Proteins / Q000737:chemistry / Q000378:metabolism; D018482:Muscle, Skeletal / Q000737:chemistry* / Q000201:enzymology; D009569:Nitric Oxide / Q000494:pharmacology*; D010084:Oxidation-Reduction / Q000187:drug effects; D011180:Postmortem Changes; D059748:Proteolysis / Q000187:drug effects; D013552:Swine
chemical_list: D005520:Food Preservatives; D009124:Muscle Proteins; C035620:nebulin; D009569:Nitric Oxide; D002154:Calpain; C449002:mu-calpain