Journal
FOOD CHEMISTRY
Volume 213, Issue -, Pages 470-477Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.06.104
Keywords
mu-Calpain; Autolysis and proteolysis; Nitric oxide; Protein S-nitrosylation; Myofibril degradation
Funding
- National Natural Science Foundation of China [31271899, 31571853]
- China Agriculture Research System [CARS-36-11]
- Technology Support Program National Key [2014BAD19B01]
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The effect of S-nitrosylation on the autolysis and catalytic ability of l-calpain in vitro in the presence of 50 mu M Ca2 + was investigated. mu-Calpain was incubated with different concentrations of nitric oxide donor S-nitrosoglutathione (GSNO) and subsequently reacted with purified myofibrils. Results showed that the amount of 80 kDa mu-calpain subunit significantly decreased as GSNO increased from 0 to 300 mu M, but increases of GSNO to 300, 500 and 1000 mu M did not result in further inhibition. The catalytic ability of nitrosylated mu-calpain to degrade titin, nebulin, troponin-T and desmin was significantly reduced when the GSNO concentration was higher than 300 mu M. The cysteine residues of l-calpain at positions 49, 351, 384, and 592 in the catalytic subunit and at 142 in small subunit were S-nitrosylated, which could be responsible for decreased mu-calpain activity. Thus, S-nitrosylation can negatively regulate the activation of mu-calpain resulting in decreased proteolytic ability on myofibrils. (C) 2016 Elsevier Ltd. All rights reserved.
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