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Quantitation of Protein Cysteine-Phenol Adducts in Minced Beef Added 4-Methyl Catechol.

Thiol groups of cysteine (Cys) residues in proteins react with quinones, oxidation products of polyphenols, to form protein-polyphenol adducts. The aim of the present work was to quantify the amount of adduct formed between Cys residues and 4-methylcatechol (4MC) in minced beef. A Cys-4MC adduct standard was electrochemically synthesized and characterized by LC-MS/MS as well as NMR spectroscopy. Cys-4MC adducts were quantified after acidic hydrolysis of myofibrillar protein isolates (MPI) and LC-MS/MS analysis of meat added either 500 ppm or 1500 ppm 4MC and stored at 4 C for 7 days under nitrogen or oxygen atmospheres. The concentration of Cys-4MC was found to be 2.2 ± 0.3 nmol/mg MPI and 8.1 ± 0.9 nmol/mg MPI in meat added 500 ppm or 1500 ppm 4MC, respectively, and stored for 7 days under oxygen. The formation of Cys-4MC adduct resulted in protein thiol loss, and ca. 62% of the thiol loss was estimated to account for the formation of Cys-4MC adduct for meat containing 1500 ppm 4MC. Furthermore, protein polymerization increased in samples containing 4MC as evaluation by SDS-PAGE, and the polymerization was found to originate from protein-polyphenol interactions as evaluated by a blotting assay with staining by nitroblue tetrazolium.