Selective-Targeted Effect of High-Pressure Processing on Proteins Related to Quality: a Proteomics Evidence in Atlantic Mackerel (Scomber scombrus)

Abstract

The effect of high hydrostatic pressure (HHP) treatment (150, 300 and 450 MPa for 0, 2.5 and 5 min) on total sodium dodecyl sulfate (SDS)-soluble and sarcoplasmic proteins in frozen (-10ºC for 3 months) Atlantic mackerel (Scomber scombrus) was evaluated. Proteomics tools based on image analysis of SDS-PAGE protein gels and protein identification by tandem mass spectrometry (MS/MS) were applied. Total SDSsoluble proteins, composed in high proportion by myofibrillar proteins, were stable under pressurization treatment in terms of solubility and electrophoretic gel profiles. However, pressurization reduced sarcoplasmic proteins solubility, modified their 1-D/2-D SDS-PAGE patterns in a direct-dependent manner and exerted a selective effect on particular sarcoplasmic proteins depending on processing conditions. Thus, protein bands assigned to creatine kinase, fructose-bisphosphate aldolase A, glycogen phosphorylase and β-enolase were degraded at 300-450 MPa. Additionally, the stability of triosephosphate isomerase B, phosphoglucomutase and phosphoglycerate kinase-1 was found to be HHP-reduced when submitted at 450 MPa. HHP processing (300-450 MPa) also induced a cross-linking product formation of pyruvate kinase and two compounds derived from tropomyosin at 450 MPa. Frozen storage time of pressurized samples induced an additional lessening in protein solubility, but electrophoretic patterns were not modified. The present investigation emphasizes the higher lability of sarcoplasmic proteins under HHP treatment and the important role of these proteins in the sensory quality enhancement provided by milder HHP conditions on frozen mackerel. HHP technology is expected to boost the development of novel tailored processing approaches to tackle food quality challenges.

Hyperbaric cold storage: Pressure as an effective tool for extending the shelf-life of refrigerated mackerel (Scomber scombrus, L.)

“…In general, the higher the pressure, the lower the solubility of the sarcoplasmic proteins, but differences seem to exist among fish species. In mackerel muscle, Manuel Pazos et al (2014) observed that the solubility of sarcoplasmic proteins reduced significantly after pressure processing at 300-450 MPa for 5 min, but not at 150 MPa. In our study, pressure applied during storage was relatively low, but the long time under pressure could be responsible for the low extractability of sarcoplasmic proteins.…”

Fish sarcoplasmic proteins as a high value marine material for wound dressing applications

“…The MP and the stroma proteins are water insoluble, whereas the SPs are soluble in water. Fish sarcoplasmic proteins (FSP) comprise several types of proteins, including heme proteins [2] (hemoglobin and myoglobin) and enzymes, such as creatine kinase [3], aldolase [3], glyceraldehyde-3-phosphate dehydrogenase (GAPDH) [3], phos-phorylase [4], proteinase inhibitors [5], proteases A and C [6], phospholipase [7], peroxidase [8], transglutaminase (TGase) [9], fructose-bisphosphate aldolase A [10], glycogen phosphorylase [10], beta-enolase [10], triosephosphate isomerase B [10], phosphoglucomutase [10], phosphoglycerate kinase [10], parvalbumins and calmodulins [1,11].…”

Effect of High-Pressure Processing of Atlantic Mackerel (Scomber scombrus) on Biochemical Changes During Commercial Frozen Storage

“…It can be concluded that the HHP treatments studied 412 in this work induce this targeted degradation only in combination with frozen storage.413Values of total sarcoplasmic protein content in the 2.74-4.22 g/100 g muscle range 414 showed no effect of pressure treatment and frozen storage time. Previous research 415 concerning mackerel showed a decrease on sarcoplasmic protein content when higher 416 pressures (300 and 450 MPa) than in the present case were applied(Pazos et al 2014). 417Over the last decade, proteomics has been successfully applied to evaluate418 quality in food systems including meat, fish, milk and transgenic plants (Gallardo et al419 2013).…”