Investigation of the post mortem zinc protoporphyrin IX fluorescence with respect to its protein-bound and unbound occurrence in aqueous meat extracts

•90% of zinc protoporphyrin IX is protein-bound at 0 h of extract-incubation.•The share of unbound zinc protoporphyrin IX rises from 10% to 50% within 72 h.•An unknown fluorescence peak was detected at a protein mass of >100 kDa. Zinc protoporphyrin IX (ZnPP) is known to accumulate in most meat p...

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Bibliographic Details
Published in:	Food chemistry Vol. 283; pp. 462 - 467
Main Authors:	Ghadiri Khozroughi, Amin, Braga, Tess Waldbach, Wagner, Janine, Rawel, Harshadrai
Format:	Journal Article
Language:	English
Published:	England Elsevier Ltd 15-06-2019
Subjects:	Animals Chromatography, Gel Chromatography, High Pressure Liquid Electrophoresis, Polyacrylamide Gel Fluorescence screening MALDI-TOF-MS Meat Meat - analysis Meat Products - analysis Myoglobin - chemistry Myoglobin - metabolism Post mortem chemistry Protein Binding Proteins - chemistry Proteins - metabolism Protoporphyrins - analysis Protoporphyrins - chemistry Protoporphyrins - metabolism SDS-PAGE SEC-HPLC Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization Water - chemistry PP LL RT MALDI-TOF-MS FECH DMSO PMF Fluorescence screening TFA Meat SDS-PAGE Post mortem chemistry Mb FRC HCCA Hb SEC-HPLC DMF ZnPP CA tR FePP
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Summary:	•90% of zinc protoporphyrin IX is protein-bound at 0 h of extract-incubation.•The share of unbound zinc protoporphyrin IX rises from 10% to 50% within 72 h.•An unknown fluorescence peak was detected at a protein mass of >100 kDa. Zinc protoporphyrin IX (ZnPP) is known to accumulate in most meat products during storage. However, the pathway of its formation is not yet completely clarified. To gain more insights into the specificity of ZnPP occurrence, a SEC-HPLC-UV-fluorescence setup was established to screen the proteins in aqueous meat extracts for their ZnPP fluorescence during incubation. In accordance with previous studies it was identified by SDS-PAGE and MALDI-TOF-MS that ZnPP formation takes place in myoglobin. In this study, valuable new insights into the ZnPP forming pathway were gained, as our results indicated that a significant part of ZnPP – after being formed within the protein – is transitioned into free ZnPP during incubation. Additionally, the obtained results implied that ZnPP may also occur in proteins of higher molecular weight (>100 kDa).
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0308-8146 1873-7072
DOI:	10.1016/j.foodchem.2019.01.080