Protein and lipid oxidation during frozen storage of rainbow trout (Oncorhynchus mykiss).

This study aimed at investigating protein and lipid oxidation during frozen storage of rainbow trout. Rainbow trout fillets were stored for 13 months at -20, -30, or -80 degrees C, and samples were analyzed at regular intervals for lipid and protein oxidation markers. Lipid oxidation was followed by measuring lipid hydroperoxides (PV), as well as secondary oxidation products (volatiles) using dynamic headspace GC-MS.

Identification of carbonylated protein in frozen rainbow trout (Oncorhynchus mykiss) fillets and development of protein oxidation during frozen storage.

Frozen storage of fish is known to enhance lipid oxidation, resulting in the development of an unpleasant rancid taste and odor. Frozen storage of fish is also known to reduce protein solubility, and proteins are expected to be oxidatively modified; however, these oxidative mechanisms are poorly understood. Generally, protein oxidation leads to a wide range of modifications; the most studied being the formation of carbonyl groups.

Changes in cod muscle proteins during frozen storage revealed by proteome analysis and multivariate data analysis.

Multivariate data analysis has been combined with proteomics to enhance the recovery of information from 2-DE of cod muscle proteins during different storage conditions. Proteins were extracted according to 11 different storage conditions and samples were resolved by 2-DE. Data generated by 2-DE was subjected to principal component analysis (PCA) and discriminant partial least squares regression (DPLSR).

Two-dimensional gel electrophoresis detection of protein oxidation in fresh and tainted rainbow trout muscle.

Protein oxidation is evaluated in rainbow trout muscle by labeling protein carbonyls with 2,4-dinitrophenyl hydrazine (DNPH) followed by immunoblotting of proteins separated by SDS-PAGE or two-dimensional gel electrophoresis (2D-GE). The carbonylation level is accessed on proteins in a whole muscle homogenate or proteins soluble in a high-salt or low-salt buffer. Spoilage-related changes in carbonylation are followed in the high-salt-protein and low-salt-protein fractions by 2D immunoblotting, which reveals increases regarding total number and intensity of carbonylation in both protein fractions for fish kept at room temperature for 48 h.

Proteome analysis elucidating post-mortem changes in cod (Gadus morhua) muscle proteins.

Proteome analysis was successfully applied to study the alterations in fish muscle proteins during ice storage. The processes occurring during post-mortem metabolism are known to lead to characteristic changes in the texture and taste of fish muscle. Endogenous proteases are anticipated to play the major role in these processes, although the exact mechanisms during fish meat tenderization have yet to be depicted.

Structural diversity and transcription of class III peroxidases from Arabidopsis thaliana.

Understanding peroxidase function in plants is complicated by the lack of substrate specificity, the high number of genes, their diversity in structure and our limited knowledge of peroxidase gene transcription and translation. In the present study we sequenced expressed sequence tags (ESTs) encoding novel heme-containing class III peroxidases from Arabidopsis thaliana and annotated 73 full-length genes identified in the genome. In total, transcripts of 58 of these genes have now been observed.

Extracting information from two-dimensional electrophoresis gels by partial least squares regression.

Two-dimensional gel electrophoresis (2-DE) produces large amounts of data and extraction of relevant information from these data demands a cautious and time consuming process of spot pattern matching between gels. The classical approach of data analysis is to detect protein markers that appear or disappear depending on the experimental conditions. Such biomarkers are found by comparing the relative volumes of individual spots in the individual gels.