N-Ethylmaleimide influenced the evaluation of disulfide cross-links in the oxidized myofibrillar proteins using the non-reducing SDS-PAGE
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 v...
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| Format: | Article |
| Language: | English |
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The V.M. Gorbatov All-Russian Meat Research Institute
2022-07-01
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| Series: | Теория и практика переработки мяса |
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| Online Access: | https://www.meatjournal.ru/jour/article/view/221 |
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| author | W. Wang S. Wang S. Li |
| author_facet | W. Wang S. Wang S. Li |
| author_sort | W. Wang |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-66153030a3ea41319b2ac53422396abb |
| institution | DOAJ |
| issn | 2414-438X 2414-441X |
| language | English |
| publishDate | 2022-07-01 |
| publisher | The V.M. Gorbatov All-Russian Meat Research Institute |
| record_format | Article |
| series | Теория и практика переработки мяса |
| spelling | doaj-art-66153030a3ea41319b2ac53422396abb2025-08-20T03:00:59ZengThe V.M. Gorbatov All-Russian Meat Research InstituteТеория и практика переработки мяса2414-438X2414-441X2022-07-0172919610.21323/2414-438X-2022-7-2-91-96189N-Ethylmaleimide influenced the evaluation of disulfide cross-links in the oxidized myofibrillar proteins using the non-reducing SDS-PAGEW. Wang0S. Wang1S. Li2School of Food Science and Technology, Dalian Polytechnic UniversitySchool of Food Science and Technology, Dalian Polytechnic UniversitySchool of Food Science and Technology, Dalian Polytechnic University; National Engineering Research Center of SeafoodThe 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.https://www.meatjournal.ru/jour/article/view/221protein oxidationdisulfide bondn-ethylmaleimidesds-page |
| spellingShingle | W. Wang S. Wang S. Li N-Ethylmaleimide influenced the evaluation of disulfide cross-links in the oxidized myofibrillar proteins using the non-reducing SDS-PAGE Теория и практика переработки мяса protein oxidation disulfide bond n-ethylmaleimide sds-page |
| title | N-Ethylmaleimide influenced the evaluation of disulfide cross-links in the oxidized myofibrillar proteins using the non-reducing SDS-PAGE |
| title_full | N-Ethylmaleimide influenced the evaluation of disulfide cross-links in the oxidized myofibrillar proteins using the non-reducing SDS-PAGE |
| title_fullStr | N-Ethylmaleimide influenced the evaluation of disulfide cross-links in the oxidized myofibrillar proteins using the non-reducing SDS-PAGE |
| title_full_unstemmed | N-Ethylmaleimide influenced the evaluation of disulfide cross-links in the oxidized myofibrillar proteins using the non-reducing SDS-PAGE |
| title_short | N-Ethylmaleimide influenced the evaluation of disulfide cross-links in the oxidized myofibrillar proteins using the non-reducing SDS-PAGE |
| title_sort | n ethylmaleimide influenced the evaluation of disulfide cross links in the oxidized myofibrillar proteins using the non reducing sds page |
| topic | protein oxidation disulfide bond n-ethylmaleimide sds-page |
| url | https://www.meatjournal.ru/jour/article/view/221 |
| work_keys_str_mv | AT wwang nethylmaleimideinfluencedtheevaluationofdisulfidecrosslinksintheoxidizedmyofibrillarproteinsusingthenonreducingsdspage AT swang nethylmaleimideinfluencedtheevaluationofdisulfidecrosslinksintheoxidizedmyofibrillarproteinsusingthenonreducingsdspage AT sli nethylmaleimideinfluencedtheevaluationofdisulfidecrosslinksintheoxidizedmyofibrillarproteinsusingthenonreducingsdspage |