2024-03-29T07:47:20Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/2118972020-05-23T01:09:47Zcom_10261_131com_10261_2col_10261_384
In vitro oxidation promoted by chlorpyrifos residues on myosin and chicken breast proteins
Márquez-Lázaro, Johana P.
Mora, Leticia
Méndez-Cuadro, Darío
Rodríguez-Cavallo, Erika
Toldrá Vilardell, Fidel
Ministerio de Economía, Industria y Competitividad (España)
Colciencias (Colombia)
European Commission
Chicken breast
Chlorpyrifos
Carbonylation
Peptidomics
Organophosphate pesticides are frequently used to eliminate or prevent insects in poultry. However, their residues may continue in meat after slaughtering. In this study, proteomics and peptidomics approaches were used to evaluate their oxidative impact on myosin and chicken breast proteins under in vitro conditions. Myosin protein was exposed to diazinon and chlorpyrifos showing an increase in its oxidation by increasing times, especially with chlorpyrifos.
Then, chicken breast was contaminated with chlorpyrifos to evaluate carbonylation and the effect of simulated gastrointestinal digestion. Proteins were isolated using size-exclusion-chromatography and identified by mass spectrometry in tandem. Myosin, β-enolase, CK-M-type and actin were identified as main proteins susceptible to oxidation. Also, oxidised peptides obtained before and after simulated gastrointestinal digestion were identified. Collagen peptides the most susceptible to oxidation. These results suggest that the presence of chlorpyrifos residues on meat could have a negative effect on its final quality and nutritional value.
Grant AGL2017-89381-R and FEDER funds from the Spanish Ministry of Economy, Industry and Competitiveness, and Ramón y Cajal postdoctoral contract by L.M. are acknowledged. Also COLCIENCIAS and University of Cartagena for financial support (2019 and 2020) to the project Code 1107-711-50102 are acknowledged. J.M.L. thanks to Colciencias for the scholarship No 647-2014.
Peer reviewed
2020-05-22T06:49:01Z
2020-05-22T06:49:01Z
2020-04-27
artículo
http://purl.org/coar/resource_type/c_6501
Food Chemistry 326: 126922 (2020)
0308-8146
http://hdl.handle.net/10261/211897
10.1016/j.foodchem.2020.126922
http://dx.doi.org/10.13039/501100010198
http://dx.doi.org/10.13039/501100000780
en
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-89381-R
Postprint
https://doi.org/10.1016/j.foodchem.2020.126922
Sí
open
Elsevier