The greening reaction of skipjack tuna (Katsuwonus pelamis) metmyoglobin promoted by free cysteine during thermal treatment
Background Tuna muscle greening is a problem that occurs after heating. A hypothesis has been postulated to address this problem, involving a conserved Cys residue at position 10 (Cys-10) present on tuna myoglobin (Mb) that is exposed during the thermic treatment, forming a disulfide bond with free...
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PeerJ Inc.
2022-08-01
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| Online Access: | https://peerj.com/articles/13923.pdf |
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| author | Andrés Álvarez-Armenta Ramón Pacheco-Aguilar Alonso A. López-Zavala David O. Corona-Martínez Rogerio R. Sotelo-Mundo Karina D. García-Orozco Juan C. Ramírez-Suárez |
| author_facet | Andrés Álvarez-Armenta Ramón Pacheco-Aguilar Alonso A. López-Zavala David O. Corona-Martínez Rogerio R. Sotelo-Mundo Karina D. García-Orozco Juan C. Ramírez-Suárez |
| author_sort | Andrés Álvarez-Armenta |
| collection | DOAJ |
| description | Background Tuna muscle greening is a problem that occurs after heating. A hypothesis has been postulated to address this problem, involving a conserved Cys residue at position 10 (Cys-10) present on tuna myoglobin (Mb) that is exposed during the thermic treatment, forming a disulfide bond with free cysteine (Cys) in the presence of trimethylamine oxide (TMAO), resulting in the greening of the tuna Mb. Methods We present a study using skipjack tuna (Katsuwonus pelamis) metmyoglobin (MbFe(III)-H2O) where the effect of free Cys (1–6 mM), TMAO (1.33 mM), and catalase on the greening reaction (GR) was monitored by UV-vis spectrometry during thermal treatment at 60 °C for 30 min. Moreover, the participation of Cys-10 on the GR was evaluated after its blocking with N-ethymaleimide. Results The GR occurred in tuna MbFe(III)-H2O after heat treatment with free Cys, forming sulfmyoglobin (MbFe(II)-S) as the responsible pigment for the tuna greening. However, the rate constants of MbFe(II)-S production depended on Cys concentration (up to 4 mM) and occurred regardless of the TMAO presence. We postulate that two consecutive reactions involve an intermediate ferrylmyoglobin (promoted by H2O2) species with a subsequent MbFe(II)-S formation since the presence of catalase fosters the reduction of the rate reaction. Moreover, GR occurred even with blocked Cys-10 residues in tuna Mb and horse Mb (without Cys in its sequence). Discussion We found that GR is not exclusive to tuna Mb´s, and it can be promoted in other muscle systems. Moreover, Cys and thermal treatment are indispensable for promoting this pigmentation anomaly. |
| first_indexed | 2024-03-09T08:04:06Z |
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| id | doaj.art-fd7e6864663f413e86861746199149e3 |
| institution | Directory Open Access Journal |
| issn | 2167-8359 |
| language | English |
| last_indexed | 2024-03-09T08:04:06Z |
| publishDate | 2022-08-01 |
| publisher | PeerJ Inc. |
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| spelling | doaj.art-fd7e6864663f413e86861746199149e32023-12-03T00:31:23ZengPeerJ Inc.PeerJ2167-83592022-08-0110e1392310.7717/peerj.13923The greening reaction of skipjack tuna (Katsuwonus pelamis) metmyoglobin promoted by free cysteine during thermal treatmentAndrés Álvarez-Armenta0Ramón Pacheco-Aguilar1Alonso A. López-Zavala2David O. Corona-Martínez3Rogerio R. Sotelo-Mundo4Karina D. García-Orozco5Juan C. Ramírez-Suárez6Laboratorio de Bioquímica y Calidad de Productos Pesqueros, Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo A. C., Hermosillo, Sonora, MéxicoLaboratorio de Bioquímica y Calidad de Productos Pesqueros, Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo A. C., Hermosillo, Sonora, MéxicoDepartamento de Ciencias Químico Biológicas, Universidad de Sonora, Hermosillo, Sonora, MexicoDepartamento de Ciencias Químico Biológicas, Universidad de Sonora, Hermosillo, Sonora, MexicoLaboratorio de Estructura Molecular, Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, A. C., Hermosillo, Sonora, MéxicoLaboratorio de Estructura Molecular, Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, A. C., Hermosillo, Sonora, MéxicoLaboratorio de Bioquímica y Calidad de Productos Pesqueros, Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo A. C., Hermosillo, Sonora, MéxicoBackground Tuna muscle greening is a problem that occurs after heating. A hypothesis has been postulated to address this problem, involving a conserved Cys residue at position 10 (Cys-10) present on tuna myoglobin (Mb) that is exposed during the thermic treatment, forming a disulfide bond with free cysteine (Cys) in the presence of trimethylamine oxide (TMAO), resulting in the greening of the tuna Mb. Methods We present a study using skipjack tuna (Katsuwonus pelamis) metmyoglobin (MbFe(III)-H2O) where the effect of free Cys (1–6 mM), TMAO (1.33 mM), and catalase on the greening reaction (GR) was monitored by UV-vis spectrometry during thermal treatment at 60 °C for 30 min. Moreover, the participation of Cys-10 on the GR was evaluated after its blocking with N-ethymaleimide. Results The GR occurred in tuna MbFe(III)-H2O after heat treatment with free Cys, forming sulfmyoglobin (MbFe(II)-S) as the responsible pigment for the tuna greening. However, the rate constants of MbFe(II)-S production depended on Cys concentration (up to 4 mM) and occurred regardless of the TMAO presence. We postulate that two consecutive reactions involve an intermediate ferrylmyoglobin (promoted by H2O2) species with a subsequent MbFe(II)-S formation since the presence of catalase fosters the reduction of the rate reaction. Moreover, GR occurred even with blocked Cys-10 residues in tuna Mb and horse Mb (without Cys in its sequence). Discussion We found that GR is not exclusive to tuna Mb´s, and it can be promoted in other muscle systems. Moreover, Cys and thermal treatment are indispensable for promoting this pigmentation anomaly.https://peerj.com/articles/13923.pdfTuna greeningSulfmyoglobinTuna myoglobinThermal treatmentCysteineFerrylmyoglobin |
| spellingShingle | Andrés Álvarez-Armenta Ramón Pacheco-Aguilar Alonso A. López-Zavala David O. Corona-Martínez Rogerio R. Sotelo-Mundo Karina D. García-Orozco Juan C. Ramírez-Suárez The greening reaction of skipjack tuna (Katsuwonus pelamis) metmyoglobin promoted by free cysteine during thermal treatment PeerJ Tuna greening Sulfmyoglobin Tuna myoglobin Thermal treatment Cysteine Ferrylmyoglobin |
| title | The greening reaction of skipjack tuna (Katsuwonus pelamis) metmyoglobin promoted by free cysteine during thermal treatment |
| title_full | The greening reaction of skipjack tuna (Katsuwonus pelamis) metmyoglobin promoted by free cysteine during thermal treatment |
| title_fullStr | The greening reaction of skipjack tuna (Katsuwonus pelamis) metmyoglobin promoted by free cysteine during thermal treatment |
| title_full_unstemmed | The greening reaction of skipjack tuna (Katsuwonus pelamis) metmyoglobin promoted by free cysteine during thermal treatment |
| title_short | The greening reaction of skipjack tuna (Katsuwonus pelamis) metmyoglobin promoted by free cysteine during thermal treatment |
| title_sort | greening reaction of skipjack tuna katsuwonus pelamis metmyoglobin promoted by free cysteine during thermal treatment |
| topic | Tuna greening Sulfmyoglobin Tuna myoglobin Thermal treatment Cysteine Ferrylmyoglobin |
| url | https://peerj.com/articles/13923.pdf |
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