Proteolysis of skeletal muscle in yellowfin tuna (Thunnus albacares): Evidence of calpain activation |
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| Institution: | 1. Dept. of Physiology, University of Hawaii, Honolulu, HI 96822, U.S.A.;2. Dept. of Anatomy, University of Hawaii, Honolulu, HI 96822, U.S.A.;3. National Marine Fisheries Service, Honolulu, HI, U.S.A.;1. Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Gokasho Fuji, Kyoto 611-0011, Japan;2. Research Unit for Physiological Chemistry, C-PIER, Kyoto University, Kyoto 606-8501, Japan;3. Department of Research & Development, Kazusa DNA Research Institute, 2-6-7 Kazusakamatari, Kisarazu, Chiba 292-0818, Japan;4. Department of Degenerative Neurological Diseases, National Institute of Neuroscience, National Center of Neurology and Psychiatry, 4-1-1 Ogawahigashi, Kodaira, Tokyo 187-8502, Japan;1. Departamento de Bioquímica, Faculdade de Medicina da Universidade do Porto, Al. Prof. Hernâni Monteiro, 4200-319 Porto, Portugal;2. Centro de Biotecnologia e Química Fina – Laboratório Associado de Estado, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital, 4202-401 Porto, Portugal;3. Biotério, Faculdade de Medicina da Universidade do Porto, Al. Prof. Hernâni Monteiro, 4200-319 Porto, Portugal;4. Instituto de Ciências Biomédicas Abel Salazar da Universidade do Porto, Rua de Jorge Viterbo Ferreira no. 228, 4050-313 Porto, Portugal;5. Departamento de Farmacologia e Terapêutica, Faculdade de Medicina da Universidade do Porto, Al. Prof. Hernâni Monteiro, 4200-319 Porto, Portugal;6. MedinUP, Center for Drug Discovery and Innovative Medicines, Al. Prof. Hernâni Monteiro, 4200-319 Porto, Portugal;7. CINTESIS, Centro de Investigação em Tecnologias e Sistemas de Informação em Saúde, Al. Prof. Hernâni Monteiro, 4200-319 Porto, Portugal;8. Instituto de Investigação e Inovação em Saúde, Universidade do Porto, Rua Júlio Amaral de Carvalho n° 245, 4200-135 Porto, Portugal;1. School of Internet Finance and Information Engineering, Guangdong University of Finance, Guangzhou 510521, China;2. School of Computer Science and Technology, Tianjin University, Tianjin 300072, China;3. Centre for Vision, Speech and Signal Processing, University of Surrey, GU2 7XH, UK;1. Laboratoire D''Innovation en Construction, Eco-conception et Genie Sismique (LICEGS); University Mostafa Ben Boulaid Batna 2, Algeria;2. Laboratory of Active Components and Materials; Larbi Ben M''hidi University, Oum El Bouaghi, 04000, Algeria;3. Laboratory of Automatics and Signals, Annaba (LASA); Badji Mokhtar University, P.O.BOX 12, 23000, Annaba, Algeria;4. Institut des Sciences Chimiques de Rennes, University Rennes 1, France;5. Laboratoire de Genie Mecanique et Materiaux; University 20 Aout 1955, Skikda, Algeria;6. Department of Physics, National Institute of Technology Warangal, Warangal, 506004, Telangana, India;7. Faculty of Material Science and Ceramics, AGH University of Science and Technology, A. Mickiewicza 30, 30-059, Kraków, Poland;8. Department of Physics, The University of the West Indies, Mona Campus, Jamaica |
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| Abstract: | - 1.1. White muscle of yellowfin tuna is subject to a form of deterioration known as “burnt tuna”.
- 2.2. TEM and SDS-PAGE were used to quantify cellular differences in deteriorated white muscle of yellowfin tuna.
- 3.3. Electron micrographs showed a significant loss of Z-disc integrity and an increase in intracellular edema in burnt tuna.
- 4.4. Electrophoresis established that a specific doublet of proteins, 42 kD and 46 kD was lost.
- 5.5. Proteolysis of isolated myofibrils incubated in calpain (EC 3.4.22.17) was greatest at pH 7.5 and was selective for intermediate molecular weight proteins.
- 6.6. This evidence suggests that burnt tuna is a specific and limited proteolysis of myofibrillar structural proteins characteristic of calpain proteolysis.
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