In vitro oxidation promoted by sarafloxacin antibiotic residues on myosin and chicken meat proteins

Fluoroquinolones are widely employed to treat or prevent respiratory diseases in poultry, and their residues could be present even after slaughtering. Thus, this study aimed to assess the oxidative effect of fluoroquinolones on myosin and chicken meat proteins under in vitro conditions, using proteomics and peptidomics approaches. Myosin was initially exposed to ciprofloxacin and sarafloxacin, which showed an increase in protein carbonylation over time, especially with sarafloxacin. Then, chicken meat was skipped with sarafloxacin to assess its oxidative effect on in vitro gastrointestinal digestion, and the main proteins were isolated and subsequently identified by mass spectrometry in tandem. The proteins more susceptible to oxidation by sarafloxacin were myosin, β-enolase, CK-M-type, and actin. After peptidomics analysis, collagen peptides resulted as most prone to oxidative damage. These findings confirm the potential negative effects of sarafloxacin residues on chicken meat which could affect its nutritional and technological properties.University of Cartagena (Colombia) for financial support to groups (2019 and 2021) and to project 095-2019. Grant AGL2017-89381-R funded by MCIN/ AEI /10.13039/501100011033 (Spain) by “ERDF A way of making Europe” and grant RYC-2016-19635 (L.M.) funded by MCIN/AEI /10.13039/501100011033 (Spain) and “ESF Investing in your future” are also acknowledged. The proteomic analysis was performed in the proteomics facility of SCSIE University of Valencia (Spain) that belongs to Proteored, PRB3 and is supported by grant PT17/0019, of the PE I+D+i 2013-2016, funded by ISCIII and ERDF.Peer reviewe

In vitro oxidation promoted by chlorpyrifos residues on myosin and chicken breast proteins

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 reviewe