Selective-Targeted Effect of High-Pressure Processing on Proteins Related to Quality: a Proteomics Evidence in Atlantic Mackerel (Scomber scombrus)

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• 作者：Manuel Pazos (1)
  Lucía Méndez (1)
  José M. Gallardo (1)
  Santiago P. Aubourg (1)
  
• 关键词：Scomber scombrus ; High pressure ; Frozen storage ; Proteomics ; Sarcoplasmic proteins ; SDS ; soluble proteins
• 刊名：Food and Bioprocess Technology
• 出版年：2014
• 出版时间：August 2014
• 年：2014
• 卷：7
• 期：8
• 页码：2342-2353
• 全文大小：2,489 KB
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• 作者单位：Manuel Pazos (1)
  Lucía Méndez (1)
  José M. Gallardo (1)
  Santiago P. Aubourg (1)
  
  1. Instituto de Investigaciones Marinas (IIM-CSIC), Eduardo Cabello 6, 36208, Vigo, Spain
  
• ISSN：1935-5149

文摘

The effect of high hydrostatic pressure (HHP) treatment (150, 300, and 450?MPa for 0, 2.5, and 5?min) on total sodium dodecyl sulfate (SDS)-soluble and sarcoplasmic proteins in frozen (?0?°C for 3 months) Atlantic mackerel (Scomber scombrus) was evaluated. Proteomics tools based on image analysis of SDS-polyacrylamide gel electrophoresis (SDS-PAGE) protein gels and protein identification by tandem mass spectrometry (MS/MS) were applied. Total SDS-soluble proteins, composed in high proportion of myofibrillar proteins, were stable under pressurization treatment in terms of solubility and electrophoretic gel profiles. However, pressurization reduced sarcoplasmic proteins-solubility, modified their one-dimensional (1-D)/two-dimensional (2-D) SDS-PAGE patterns in a direct-dependent manner, and exerted a selective effect on particular sarcoplasmic proteins depending on processing conditions. Thus, protein bands assigned to creatine kinase, fructose-bisphosphate aldolase A, glycogen phosphorylase, and β-enolase were degraded at 300-50?MPa. Additionally, the stability of triosephosphate isomerase B, phosphoglucomutase, and phosphoglycerate kinase-1 was found to be HHP-reduced when submitted at 450?MPa. HHP processing (300-50?MPa) also induced a cross-linking product formation of pyruvate kinase and two compounds derived from tropomyosin at 450?MPa. Frozen storage time of pressurized samples induced an additional lessening in protein solubility, but electrophoretic patterns were not modified. The present investigation emphasizes the higher lability of sarcoplasmic proteins under HHP treatment and the important role of these proteins in the sensory quality enhancement provided by milder HHP conditions on frozen mackerel. HHP technology is expected to boost the development of novel tailored processing approaches to tackle food quality challenges.