Proteomic based approach for characterizing 4-hydroxy-2-nonenal induced oxidation of buffalo (Bubalus bubalis) and goat (Capra hircus) meat myoglobins

Table 4 Comparison of Mb-HNE adductions and number of covalently modified histidine (HIS) residues in different meat animals and poultry

Meat animals and poultry	Total No. HIS residues	Mb-HNE incubation conditions	Incubation time	No. Mb-HNE adductions	Modified HIS residues	Position of adducted HIS residues	Reference
Meat animals
Water buffalo (bovine)	13	pH 7.4, 37 °C	210 min	3	7	24,36,81,88,93,119,152	Present study
Goat (caprine)	12	pH 7.4, 37 °C	210 min	5	9	24,36,64,81,88,97,113, 116,119	Present study
Horse (equine)	11	pH 7.4, 37 °C	160 min	3	--------	--------	[9]
Cattle (bovine)	13	pH 7.4, 37 °C	160 min	3	7	24,36,81,88,93,119,152	[12]
Cattle (bovine)	13	pH 7.4, 37 °C	160 min	3	6	24,64,93,116,119,152	[10]
Pig (porcine)	9	pH 7.4, 37 °C	240 min	1	3	24,36,119	[12]
Sheep (ovine)	12	pH 7.4, 37 °C	240 min	3	3	25,65,120	[18]
Poultry
Chicken	9	pH 5.8, 25 °C	240 min	2	2	64,93	[11]
Turkey	9	pH 5.8, 25 °C	240 min	2	--------	--------	[11]
Ostrich	8	pH 7.4, 37 °C	360 min	1	1	36	[17]
Emu	9	pH 7.4, 37 °C	360 min	1	2	34,36	[17]

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