Nitric oxide synthase in beef semimembranosus muscle during postmortem aging. (1st August 2019)

• Record Type: Journal Article
• Authors: Hou, Qin; Liu, Rui; Zhang, Wangang; Zhou, Guanghong
• Is Part Of: Food chemistry. Volume 288(2019)
• Page Start: 187
• Page End: 192
• Publication Date: 2019-08-01
• Subjects: Nitric oxide synthase -- Protein S-nitrosylation -- Postmortem aging -- Calpain; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.02.128
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Beef semimembranosus muscle retained nitric oxide synthase (NOS) activity at 14 d. NOS activity and content decreased mainly due to the degradation by calpain. NOS in beef semimembranosus muscle was mainly distributed in the sarcolemma. Protein S-nitrosylation level tended to accumulate during beef postmortem aging. Abstract: In this study, the activity, expression and localization of nitric oxide synthase (NOS) was investigated in beef semimembranosus muscle (SM) during postmortem aging. Five beef SM muscles were vacuum-packaged and aged for 1, 3, 7 and 14 d at 4 °C. Results showed that SM muscle retained NOS activity during the 14 d storage period. Compared to 1 d of storage, NOS activity and neuronal NOS (nNOS) content decreased significantly at 3 and 7 d ( P < 0.05). Calpain played a major role in degrading nNOS during beef postmortem aging. In addition, immunofluorescence studies suggested that nNOS in beef SM muscle was mainly distributed in the sarcolemma. The S-nitrosothiol (SNO) content in SM muscle increased significantly at 1, 3 and 7 d post-slaughter. This manuscript is the first study to demonstrate the activity and expression of NOS in beef during postmortem aging.