L-Arginine and L-Lysine Alleviate Myosin from Oxidation: Their Role in Maintaining Myosin's Emulsifying Properties

This study investigated the alleviative effects of L-arginine and L-lysine on the emulsifying properties and structural changes of myosin under hydroxyl radical (center dot OH) stress. The results showed that center dot OH decreased the emulsifying activity index and emulsifying stability index but increased the creaming index and droplet size of a soybean oil-myosin emulsion (SOME). Confocal laser scanning microscopy demonstrated that center dot OH caused larger and more inhomogeneous SOME droplets. L-Arginine and L-lysine effectively alleviated center dot OH-induced destructive effects on the emulsifying properties of myosin. In addition, center dot OH increased the extent of protein carbonylation and dityrosine formation, surface hydrophobicity, and beta-sheet content, but decreased the tryptophan fluorescence intensity, solubility, total sulfhydryl, and alpha-helix content of myosin. Although L-lysine increased dityrosine fluorescence intensity, L-arginine and L-lysine effectively alleviated the aforementioned structural changes of myosin. Therefore, L-arginine and L-lysine could mitigate center dot OH-induced structural changes of myosin, which enabled myosin to maintain its emulsifying capacity under oxidative stress.

Automated summary

L-arginine and L-lysine effectively alleviated the destructive effects of hydroxyl radicals on the emulsifying properties and structure of myosin, enabling myosin to maintain its emulsifying capacity under oxidative stress.