Exploring structural and computational contrasts in Myoglobins: Implications for thermal treatment-induced Sulfmyoglobin formation

Greening of tuna metmyoglobin (MetMb) by thermal treatment (TT) and free cysteine is associated with sulfmyoglobin (SulfMb) production. This greening reaction (GR) was once thought to occur only in tuna species. However, recent research has revealed that not all tuna species exhibit this behavior, a...

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Veröffentlicht in:Food chemistry 2024-12, Vol.460 (Pt 1), p.140504, Article 140504
Hauptverfasser: Ramírez-Suárez, Juan C, Álvarez-Armenta, Andrés, Huerta Ocampo, José Ángel, López-Zavala, Alonso A, Corona-Martínez, David O, Sotelo-Mundo, Rogerio R, Pacheco Aguilar, Ramon
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Sprache:eng
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Zusammenfassung:Greening of tuna metmyoglobin (MetMb) by thermal treatment (TT) and free cysteine is associated with sulfmyoglobin (SulfMb) production. This greening reaction (GR) was once thought to occur only in tuna species. However, recent research has revealed that not all tuna species exhibit this behavior, and it can also occur in horse MetMb. Thus, the present study aimed to compare the GR-reactive (Katsuwonus pelamis and Equus caballus) and GR-unreactive (Sarda chiliensis and Euthynnus lineatus) MetMb using UV–vis spectrometry during TT (60 °C/30 min and free cysteine) to monitor the GR. We used molecular dynamics (MD) simulation to assess the stability of the heme group during TT. We discovered that using GR-unreactive MetMb resulted in an incomplete GR without producing SulfMb. Additionally, our MD simulations indicated that Met85 presence in the heme cavity from GR-unreactive is responsible for the heme group instability and displacement of distal His during TT. •The greening reaction by thermal treatment is not observed in all tuna myoglobins•Myoglobin unreactivity is due to Met85 presence in heme cavity•Met85 promotes the reduction in the stability of the heme group and distal His
ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2024.140504