Effect of the Degree of Myosin Oxidation on the Production of Advanced Glycation End Products in Channel Catfish
Lü Xinmeng, GAO Jingyao, ZHOU Zhi, SHI Liu, QIAO Yu, WU Wenjin, LUO Hongyu, HUANG Yun, PENG Tiaofeng, XIONG Guangquan, WANG Lan
1. College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China; 2. Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Institute of Agro-products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; 3. Honghu Wannong Aquatic Food Co. Ltd., Jingzhou 433200, China; 4. Hubei Huachun Food Co. Ltd., Jingmen 420800, China
摘要为探究预制水产品中蛋白质氧化程度对后续热加工过程中晚期糖基化终末产物（advanced glycation end products，AGEs）生成的影响，采用鮰鱼肌球蛋白为实验原料，Fenton体系氧化制备不同氧化程度肌球蛋白，并以此构建氧化肌球蛋白结合单糖（葡萄糖）、二糖（蔗糖）及多糖（葡聚糖）糖基化体系。通过测定其羰基含量、总巯基含量、内源荧光强度、表面疏水性、糖基化中间产物乙二醛（glyoxal，GO）、甲基乙二醛（methylglyoxal，MGO）以及荧光性AGEs、Nε-羧甲基赖氨酸（Nε-carboxymethyllysine，CML）与Nε-羧乙基赖氨酸（Nε-carboxyethyllysine，CEL）含量分析肌球蛋白氧化程度变化、不同糖类与AGEs生成之间的关系。结果表明：随着体系内H2O2浓度的不断上升，羰基含量及表面疏水性不断上升，总巯基含量及内源荧光强度不断下降，GO、MGO、荧光AGEs、CML及CEL含量随肌球蛋白氧化程度增高而显著增高（P＜0.05）；相关性分析结果显示，氧化肌球蛋白与不同糖类发生糖基化反应后，葡萄糖-肌球蛋白体系内，CML及CEL含量与总巯基含量呈极显著负相关（P＜0.01），内源荧光强度与CML含量呈极显著负相关（P＜0.01），与CEL含量呈显著负相关（P＜0.05），羰基含量及表面疏水性与CML、CEL含量均呈极显著正相关（P＜0.01）；葡聚糖-肌球蛋白体系内，总巯基含量和内源荧光强度与CML含量呈显著负相关（P＜0.05），与CEL含量呈极显著负相关（P＜0.01），羰基含量及表面疏水性与CML、CEL含量均呈极显著正相关（P＜0.01）；蔗糖-肌球蛋白体系内，CEL与羰基含量呈显著正相关（P＜0.05），GO及MGO含量的增加也正向促进了AGEs的形成。因此，蛋白质氧化显著促进了体系内AGEs的生成且单糖对于糖基化反应速率最高。
Abstract：To investigate the effect of protein oxidation degree on the generation of advanced glycation end products (AGEs) in the subsequent thermal processing of prepared aquatic products, catfish myosin was oxidized to different degrees in the Fenton system, and oxidized myosin was glycated with monosaccharides (glucose) and disaccharides (sucrose) and polysaccharides (dextran). The relationship between the degree of myosin oxidation, different saccharides and AGEs generation was analyzed by measuring protein carbonyl and total sulfhydryl group contents, endogenous fluorescence intensity and surface hydrophobicity, as well as the contents of the glycation intermediates glycoxal (GO) and methylglyoxal (MGO), fluorescent AGEs, Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL). The results showed that the carbonyl content and surface hydrophobicity increased, the total sulfhydryl content and endogenous fluorescence intensity decreased with increasing H2O2 content in the system, and the content of GO, MGO, fluorescent AGEs, CML and CEL increased significantly with increasing degree of oxidation of myosin (P < 0.05). Correlation analysis showed that in the reaction products of oxidized myosin with glucose, the CML and CEL contents had a highly significant negative correlation with the total sulfhydryl content (P < 0.01) and the endogenous fluorescence intensity had a highly significant negative correlation with the CML content (P < 0.01) and a significant negative correlated with the CEL content (P < 0.05). In addition, the carbonyl content and the surface hydrophobicity had a highly significant positive correlation with the CML and CEL contents (P < 0.01). In the reaction products of oxidized myosin with dextran, the total sulfhydryl content and the endogenous fluorescence intensity were significantly negatively correlated with the CML content (P < 0.05) and highly significantly negatively correlated with the CEL content (P < 0.01), and the carbonyl content and the surface hydrophobicity had a highly significant positive correlation with the CML and CEL contents (P < 0.01). In the reaction products of oxidized myosin with sucrose, the CEL content was significantly positively correlated with the carbonyl content (P < 0.05), and the increase in GO and MGO contents promoted the formation of AGEs. Therefore, protein oxidation significantly promoted the generation of AGEs in the system, and the rate of glycation with monosaccharides was the highest.
吕辛梦，高敬瑶，周 志，石 柳，乔 宇，吴文锦，罗红宇，黄 云，彭条凤，熊光权，汪 兰. 鮰鱼肌球蛋白氧化程度对晚期糖基化终末产物生成的影响[J]. 肉类研究, 2025, 39(8): 1-9.
Lü Xinmeng, GAO Jingyao, ZHOU Zhi, SHI Liu, QIAO Yu, WU Wenjin, LUO Hongyu, HUANG Yun, PENG Tiaofeng, XIONG Guangquan, WANG Lan. Effect of the Degree of Myosin Oxidation on the Production of Advanced Glycation End Products in Channel Catfish. Meat Research, 2025, 39(8): 1-9.
2025, Vol. 39 
