Inhibitory effect of microwave heating on cathepsin l-induced degradation of myofibrillar protein gel

2021 ◽  
Vol 357 ◽  
pp. 129745
Author(s):  
Qian Wang ◽  
Xidong Jiao ◽  
Bowen Yan ◽  
Linglu Meng ◽  
Hongwei Cao ◽  
...  
2020 ◽  
Vol 55 (7) ◽  
pp. 2691-2699 ◽  
Author(s):  
Sumeng Wei ◽  
Yuling Yang ◽  
Xiao Feng ◽  
Shanshan Li ◽  
Lei Zhou ◽  
...  

2018 ◽  
Vol 92 (19) ◽  
Author(s):  
Shutoku Matsuyama ◽  
Kazuya Shirato ◽  
Miyuki Kawase ◽  
Yutaka Terada ◽  
Kengo Kawachi ◽  
...  

ABSTRACT Middle East respiratory syndrome coronavirus (MERS-CoV) utilizes host cellular proteases to enter cells. A previous report shows that furin, which is distributed mainly in the Golgi apparatus and cycled to the cell surface and endosomes, proteolytically activates the MERS-CoV spike (S) protein following receptor binding to mediate fusion between the viral and cellular membranes. In this study, we reexamined furin usage by MERS-CoV using a real-time PCR-based virus cell entry assay after inhibition of cellular proteases. We found that the furin inhibitor dec-RVKR-CMK blocked entry of MERS-CoV harboring an S protein lacking furin cleavage sites; it even blocked entry into furin-deficient LoVo cells. In addition, dec-RVKR-CMK inhibited not only the enzymatic activity of furin but also those of cathepsin L, cathepsin B, trypsin, papain, and TMPRSS2. Furthermore, a virus cell entry assay and a cell-cell fusion assay provided no evidence that the S protein was activated by exogenous furin. Therefore, we conclude that furin does not play a role in entry of MERS-CoV into cells and that the inhibitory effect of dec-RVKR-CMK is specific for TMPRSS2 and cathepsin L rather than furin. IMPORTANCE Previous studies using the furin inhibitor dec-RVKR-CMK suggest that MERS-CoV utilizes a cellular protease, furin, to activate viral glycoproteins during cell entry. However, we found that dec-RVKR-CMK inhibits not only furin but also other proteases. Furthermore, we found no evidence that MERS-CoV uses furin. These findings suggest that previous studies in the virology field based on dec-RVKR-CMK should be reexamined carefully. Here we describe appropriate experiments that can be used to assess the effect of protease inhibitors on virus cell entry.


2014 ◽  
Vol 9 (2) ◽  
pp. 169-178 ◽  
Author(s):  
Yin Li ◽  
Xia Li ◽  
Jin-zhi Wang ◽  
Chun-hui Zhang ◽  
Hong-mei Sun ◽  
...  

2015 ◽  
Vol 21 (4) ◽  
pp. 597-605 ◽  
Author(s):  
Ziye Zhang ◽  
Yuling Yang ◽  
Xiaozhi Tang ◽  
Yinji Chen ◽  
Yuan You

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1441
Author(s):  
Yantao Yin ◽  
Jailson Pereira ◽  
Lei Zhou ◽  
Jose M. Lorenzo ◽  
Xiaona Tian ◽  
...  

This study aimed to evaluate the effects of sous vide cooking (SV) on beef tenderness and its underlying potential mechanism. Beef semimembranosus (SM) were subjected to SV treatments at 45 °C, 55 °C and 65 °C for 4 h. Compared with control samples (CK, cooked at 75 °C until a core temperature of 72 °C was attained), SV treatment significantly promoted the release of cathepsin B and cathepsin L from lysosomes and decreased the shear force of beef SM (p < 0.05). In comparison with CK, samples treated with SV had more hydrolysis of myosin heavy chain and obtained higher myofibrillar fragmentation index, collagen solubility as well as longer sarcomere length (p < 0.05). The current study showed that the proteolysis of myofibrillar protein and collagen induced by cathepsin B and cathepsin L, and the limited longitudinal shrinkage together contributed to the improvement of beef tenderness upon SV.


2019 ◽  
Vol 100 (1) ◽  
pp. 258-267 ◽  
Author(s):  
Mangang Wu ◽  
Jiahao Wang ◽  
Juan Hu ◽  
Zhikun Li ◽  
Rui Liu ◽  
...  

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