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Song S, Cheng H, Park J, Kim GD. Relationship between peptides and the change in quality characteristics of beef strip loin (M. longissimus lumborum) and tenderloin (M. psoas major). Food Chem 2024; 430:137036. [PMID: 37536066 DOI: 10.1016/j.foodchem.2023.137036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 07/23/2023] [Accepted: 07/26/2023] [Indexed: 08/05/2023]
Abstract
Peptides in fresh and aged beef strip loin (M. longissimus lumborum) and tenderloin (M. psoas major) were quantified to investigate the relationship between proteolysis-induced peptides and beef quality characteristics. A total of 409 and 450 peptides were quantified from strip loin and tenderloin, respectively, and found to be significantly correlated to beef quality characteristics. Changes in redness and yellowness were significantly correlated to the peptides derived from G3P, ENOB, and KCRM in both muscles during 14 days of storage. The peptides produced from MYG, ENOB, HBA, PGK1, and TPIS were strongly associated with improved tenderness, while those derived from major myofibrillar proteins, such as MYH1, MYH2, ACTS, and DESM, were associated with changes in tenderloin color. These results improve our understanding of the association between peptides and changes in meat quality during cold storage, indicating that proteolysis-induced peptides can be indicators of the quality characteristics of fresh and aged meat.
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Affiliation(s)
- Sumin Song
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Huilin Cheng
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Junyoung Park
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Gap-Don Kim
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea; Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea.
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2
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Álvarez S, Mullen AM, Álvarez C, Hamill RM, O'Neill E, Gagaoua M. Impact of sampling location and aging on the Longissimus thoracis et lumborum muscle proteome of dry-aged beef. Meat Sci 2023; 205:109315. [PMID: 37625354 DOI: 10.1016/j.meatsci.2023.109315] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 08/10/2023] [Accepted: 08/15/2023] [Indexed: 08/27/2023]
Abstract
This study aimed to explore the differences in the proteome and molecular pathways between two sampling locations (external, internal) of bovine Longissimus thoracis et lumborum (LTL) muscles at 0, 21, and 28 days of dry-aging (i.e. 3, 24, and 31 days post-mortem). It further assessed the impact of post-mortem aging on the meat proteome changes and the biological processes at interplay. Proteins related to defence response to bacterium and regulation of viral entry into host cell were identified to be more abundant on the external location before dry-aging, which may be associated to the oxidative conditions and microbial activity to which post-mortem muscle is exposed during dressing, chilling, and/or quartering of the carcasses. This highlights the relevance of sampling from interior tissues when searching for meat quality biomarkers. As dry-aging progressed, the meat proteome and related biological processes changed differently between sampling locations; proteins related to cell-cell adhesion and ATP metabolic processes pathways were revealed in the external location at 21 and 28 days, respectively. On the other hand, the impact of aging on the proteome of the interior meat samples, evidenced that muscle contraction and structure together with energy metabolism were the major pathways driving dry-aging. Additionally, aging impacted other pathways in the interior tissues, such as regulation of calcium import, neutrophil activation, and regeneration. Overall, the differences in the proteome allowed discriminating the three dry-aging times, regardless of the sampling location. Several proteins were proposed for validation as robust biomarkers to monitor the aging process (tenderization) of dry-aged beef: TTN, GRM4, EEF1A1, LDB3, CILP2, TNNT3, GAPDH, SERPINI1, and OMD.
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Affiliation(s)
- Sara Álvarez
- Dept. of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin D15 DY05, Ireland; School of Food and Nutritional Sciences, University College, Cork, Western Road, Cork T12 YN60, Ireland
| | - Anne Maria Mullen
- Dept. of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin D15 DY05, Ireland
| | - Carlos Álvarez
- Dept. of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin D15 DY05, Ireland
| | - Ruth M Hamill
- Dept. of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin D15 DY05, Ireland
| | - Eileen O'Neill
- School of Food and Nutritional Sciences, University College, Cork, Western Road, Cork T12 YN60, Ireland
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3
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Kim JY, Lee B, Kim EJ, Choi YM. Effects of apoptotic factor levels on palatability variation during postmortem aging of Holstein longissimus thoracis muscles classified as Warner-Bratzler shear force change value. Food Chem 2023; 428:136741. [PMID: 37423112 DOI: 10.1016/j.foodchem.2023.136741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 06/04/2023] [Accepted: 06/25/2023] [Indexed: 07/11/2023]
Abstract
This study compared the caspase levels and myofibrillar protein degradation of longissimus thoracis muscles between the two groups with varying extents of tenderization during postmortem aging to investigate the cause of tenderness variation between aged beef from Holstein-Friesian steers. The change value (CV) of Warner-Bratzler shear force (WBS) was determined as the difference in WBS between 0 and 14 d of aging. The higher change (HC) value group exhibited lower WBS and higher initial tenderness values than the lower change (LC) value group aged 14 and 28 d (P < 0.05), even though there was no difference between the CV groups aged 0 d (P > 0.05). The higher tenderness improvement in the HC group at 14 d might be related to the lower cytochrome C and caspase values and higher degradation of desmin and troponin T compared to the LC group (P < 0.05).
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Affiliation(s)
- Jae Yeong Kim
- Department of Animal Sciences and Biotechnology, Kyungpook National University, Sangju-si 37224, South Korea
| | - Boin Lee
- Department of Animal Sciences and Biotechnology, Kyungpook National University, Sangju-si 37224, South Korea
| | - Eun Joong Kim
- Department of Animal Sciences and Biotechnology, Kyungpook National University, Sangju-si 37224, South Korea
| | - Young Min Choi
- Department of Animal Sciences and Biotechnology, Kyungpook National University, Sangju-si 37224, South Korea.
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4
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Li X, Bi H. A strategy to link the changes in the quality traits of Japanese sea bass ( Lateolabrax japonicus) muscle and proteins in its exudate during cold storage using mass spectrometry. Analyst 2023; 148:1235-1245. [PMID: 36794760 DOI: 10.1039/d3an00060e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
In this study, Japanese sea bass (Lateolabrax japonicus) was used as a model to link the changes in the quality traits of fish muscle during storage to the change of protein in muscle exudate. Matrix-assisted laser desorption time-of-flight mass spectrometry (MALDI-TOF MS) combined with variables importance in projection (VIP) analysis, and high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), were applied to identify the proteins by analyzing the enzymatic hydrolysates of exudates of fish muscle. The link in the identified proteins to the change in the quality traits of fish muscle during storage was explored using pyramid diagrams. Nine proteins were identified from the exudate of Japanese sea bass muscle during 12 days of storage at 4 °C. Of these, four proteins, glyceraldehyde-3-phosphate dehydrogenase (GAPDH), heat shock protein 90 (HSP90), and peroxiredoxin 1 (PRX1), and beta-actin were found to be responsible for the changes in the quality traits of fish muscle. It is promising to correlate the changes in the quality traits of fish muscle and proteins in muscle exudate via MS-based protein identification and the construction of a relationship diagram to understand the mechanism of muscle change at the molecular level.
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Affiliation(s)
- Xiaoxia Li
- College of Food Science and Engineering, Shanghai Ocean University, Hucheng Ring Road 999, Pudong New District, 201306 Shanghai, China.
| | - Hongyan Bi
- College of Food Science and Engineering, Shanghai Ocean University, Hucheng Ring Road 999, Pudong New District, 201306 Shanghai, China.
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5
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Wang H, Suo R, Liu X, Wang Y, Sun J, Liu Y, Wang W, Wang J. A TMT-based proteomic approach for investigating the effect of electron beam irradiation on the textural profiles of Litopenaeus vannamei during chilled storage. Food Chem 2023; 404:134548. [PMID: 36240560 DOI: 10.1016/j.foodchem.2022.134548] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 10/05/2022] [Accepted: 10/06/2022] [Indexed: 11/06/2022]
Abstract
To elucidate the effect of electron beam irradiation (EBI) on the textural quality of Litopenaeus vannamei, the tandem-mass-tag labeled proteomic method was conducted to illustrate the protein changes in shrimp muscle. The results suggested that shrimp irradiated with 5 kGy exhibited optimum textural traits of hardness, springiness, and chewiness. In total, 486 proteins were identified as differentially abundance proteins (DAPs) in multiple comparison groups. Bioinformatics analysis revealed that most of DAPs participated in cellular process, binding, and catalytic. etc. Various signaling pathways, such as RNA transport and oxidative phosphorylation, were notably enriched by DAPs. The correlation analysis indicated that some DAPs such as Myosin-XVIIIa, projectin, and beta-thymosin 3 were remarkably correlated with the textural properties, which could be proposed as potential biomarkers to assess the irradiation-induced textural variation in shrimp. This study provided an insightful understanding at the protein level to improve the application of EBI to shrimp preservation.
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bi Y, Shan Q, Luo R, Bai S, ji C, Wang Y, Gao S, Guo J, Hu X, Dong F. Dynamic changes in water mobility and taste substances of cooked Tan lamb meat after chilled storage. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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7
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Bischof G, Witte F, Terjung N, Heinz V, Juadjur A, Gibis M. Metabolic, proteomic and microbial changes postmortem and during beef aging. Crit Rev Food Sci Nutr 2022; 64:1076-1109. [PMID: 36004604 DOI: 10.1080/10408398.2022.2113362] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The purpose of this review is to provide an overview of the current knowledge about proteomic and metabolic changes in beef, the microbiological alteration postmortem and during aging, and observe the influence on beef quality parameters, such as tenderness, taste and flavor. This review will also focus on the different aging types (wet- and dry-aging), the aging or postmortem time of beef and their effect on the proteome and metabolome of beef. The Ca2+ homeostasis and adenosine 5'-triphosphate breakdown are the main reactions in the pre-rigor phase. After rigor mortis, the enzymatic degradation of connective tissues and breakdown of energy metabolism dominate molecular changes in beef. Important metabolic processes leading to the formation of saccharides, nucleotides, organic acids (e.g. lactic acid), creatine and fatty acids are considered in this context as possible flavor precursors or formers of beef flavor and taste. Flavor precursors are substrates for lipid oxidation, Strecker degradation and Maillard reaction during cooking or roasting. The findings presented should serve as a basis for a better understanding of beef aging and its molecular effects and are intended to contribute to meeting the challenges of improving beef quality.
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Affiliation(s)
- Greta Bischof
- Chemical Analytics, German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Franziska Witte
- Product Innovation, German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Nino Terjung
- Product Innovation, DIL Technology GmbH, Quakenbrück, Germany
| | - Volker Heinz
- Research Directorate, German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Andreas Juadjur
- Chemical Analytics, German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Monika Gibis
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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Chai W, Xu J, Qu H, Ma Q, Zhu M, Li M, Zhan Y, Wang T, Gao J, Yao H, Li Z, Wang C. Differential proteomic analysis to identify potential biomarkers associated with quality traits of Dezhou donkey meat using a data-independent acquisition (DIA) strategy. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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9
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Proteomic and parallel reaction monitoring approaches to evaluate biomarkers of mutton tenderness. Food Chem 2022; 397:133746. [PMID: 35882166 DOI: 10.1016/j.foodchem.2022.133746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 07/05/2022] [Accepted: 07/17/2022] [Indexed: 11/20/2022]
Abstract
Intensive fattening usually results in the changes of meat quality. Tenderness is a central attribute for mutton sensory qualities and consumers' choice. Here, we reported that intensive fattening mutton was more tender than that of traditionally raised sheep. By proteomic approach, we found 49 differentially expressed proteins in longissimus dorsi muscle. After bioinformatics analysis, 5 cytoskeletal proteins, 3 protein binding proteins and 7 metabolic enzymes were identified as potential biomarkers for mutton tenderness. Finally, we verified the expression of these abundant proteins by parallel reaction monitoring (PRM). Collectively, our results reveal that the mutton of sheep raised by intensive fattening is more tender than that of traditionally raised sheep. Myosin-2, myosin-13, vimentin, carbonic anhydrase, carbonic anhydrase-2, Glutathione S-transferase and Microtubule-associated protein 4 isoform X1 can be candidate biomarkers for mutton tenderness. Our data also indicate a central role of cytoskeletal proteins and metabolic enzymes in determining mutton tenderness.
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10
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Li S, Liu S. Estimation of the proteome affecting changes in tenderness of yak meat during storage by label-free mass spectrometry. Vet Med Sci 2022; 8:1640-1649. [PMID: 35441809 PMCID: PMC9297797 DOI: 10.1002/vms3.801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
Abstract
Background Tenderness is the main quality of meat products. However, the meat tenderness formation is a complex biological process, and pathways and proteins that affect the tenderness of yak meat are unknown. Methods Label‐free proteomics method was used to explore the effects of differentially expressed proteins on the tenderness of yak skeletal muscle (tenderloin) during post‐mortem storage (0, 3, and 7 days) at 3 ± 1°C. Results The tenderness of yak skeletal muscle improved significantly during storage. A total of 91 differentially expressed proteins of yak skeletal muscle during post‐mortem storage were identified by the following comparisons: day 3 versus 0, day 7 versus 0, and day 7 versus 3. NDUFS6, CYCS, COX6A2, LDB3, HSPB7, TPM4, TAGLN, COL1A1, LUM, MYH11, ACTC1, and MYOZ1 proteins showed a significant difference during yak skeletal muscle post‐mortem storage. Furthermore, bioinformatics analyses revealed that the identified proteins were related to carbon metabolism, citrate cycle, glycolysis, oxidative phosphorylation, and RNA degradation. Conclusion The results of the present study could provide proteomic insights into changes in yak skeletal muscle tenderness during storage and may be a valuable resource for future investigations.
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Affiliation(s)
- Shengsheng Li
- Academy of Animal and Veterinary Science, Qinghai University, Xining, P. R. China.,State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining, P. R. China
| | - Shujie Liu
- National R&D Center for Yak Meat Processing Technology, Xining, P. R. China.,key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province, Xining, P. R. China
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11
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An N, Hou R, Liu Y, Han P, Zhao W, Wu W, Lu S, Ji H, Dong J. Application of iTRAQ Technology to Identify Differentially Expressed Proteins of Sauce Lamb Tripe with Different Secondary Pasteurization Treatments. Foods 2022; 11:foods11081166. [PMID: 35454754 PMCID: PMC9032106 DOI: 10.3390/foods11081166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 04/12/2022] [Accepted: 04/14/2022] [Indexed: 02/04/2023] Open
Abstract
Vacuum-packed sauce lamb tripe was subjected to secondary pasteurization by high-pressure processing (HPP) and heat treatment (HT), and iTRAQ technology was applied to investigate the differentially expressed proteins (DEPs). The analysis revealed 484 and 398 DEPs in the HPP and HT samples, respectively, compared with no treatment. These DEPs were sorted by texture results, and it was revealed that these DEPs acted in different biological processes with many structural proteins and protein subunits related to lamb tripe texture. The results verified by Western blot were consistent with the protein expression changes observed by proteomics. The bioinformatics analysis showed that the hardness and gumminess of the sauce lamb tripe after HT might be related to changes in the expression of CNN1 and FN1. The changes in the expression of TMP, FN1, YWHAG, TTN, collagen isoforms, and ARPC3 might be related to the improved springiness and chewiness of lamb tripe after HPP.
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Affiliation(s)
- Ning An
- College of Food Quality and Safety, Shihezi University, Shihezi 832000, China; (N.A.); (R.H.); (P.H.); (W.W.); (S.L.); (H.J.)
| | - Ran Hou
- College of Food Quality and Safety, Shihezi University, Shihezi 832000, China; (N.A.); (R.H.); (P.H.); (W.W.); (S.L.); (H.J.)
| | - Yangming Liu
- Sesame Research Center, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China;
| | - Ping Han
- College of Food Quality and Safety, Shihezi University, Shihezi 832000, China; (N.A.); (R.H.); (P.H.); (W.W.); (S.L.); (H.J.)
| | - Wei Zhao
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
| | - Wenxia Wu
- College of Food Quality and Safety, Shihezi University, Shihezi 832000, China; (N.A.); (R.H.); (P.H.); (W.W.); (S.L.); (H.J.)
| | - Shiling Lu
- College of Food Quality and Safety, Shihezi University, Shihezi 832000, China; (N.A.); (R.H.); (P.H.); (W.W.); (S.L.); (H.J.)
| | - Hua Ji
- College of Food Quality and Safety, Shihezi University, Shihezi 832000, China; (N.A.); (R.H.); (P.H.); (W.W.); (S.L.); (H.J.)
| | - Juan Dong
- College of Food Quality and Safety, Shihezi University, Shihezi 832000, China; (N.A.); (R.H.); (P.H.); (W.W.); (S.L.); (H.J.)
- Correspondence: ; Tel.: +86-099-3205-8735; Fax: +86-099-3205-7399
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12
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Banerjee R, Maheswarappa NB, Mohan K, Biswas S, Batabyal S. Proteomic Technologies and their Application for Ensuring Meat Quality,
Safety and Authenticity. CURR PROTEOMICS 2022. [DOI: 10.2174/1570164618666210114113306] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
:
Proteomic tools were extensively used to understand the relationship between muscle
proteome and conversion of muscle to meat, post-mortem proteolysis, meat texture, and variation
in meat color. Developments in proteomic tools have also resulted in their application for addressing
the safety and authenticity issues including meat species identification, detection of animal byproducts,
non-meat ingredients and tissues in meat products, traceability, identification of genetically
modified ingredients, chemical residues and other harmful substances. Proteomic tools are also
being used in some of the potential areas like understanding the effect of animal transportation,
stunning, slaughter stress, halal authentication and issues related to animal welfare. Emerging advances
in proteomic and peptidomic technologies and their application in traceability, meat microbiology,
safety and authentication are taking a major stride as an interesting and complementary alternative
to DNA-based methods currently in use. Future research in meat science need to be
linked to emerging metabolomic, lipidomic and other omic technologies for ensuring integrated
meat quality and safety management. In this paper, a comprehensive overview of the use of proteomics
for the assessment of quality and safety in the meat value chain and their potential application
is discussed.
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Affiliation(s)
- Rituparna Banerjee
- ICAR-National Research Centre on Meat, Chengicherla, Hyderabad, 500092, India
| | | | - Kiran Mohan
- Department of Livestock Products
Technology, Veterinary College, KVAFSU, Bidar, Karnataka 585401, India
| | - Subhasish Biswas
- Department of Livestock Products
Technology, West Bengal University of Animal and Fishery Sciences, Kolkata700037, India
| | - Subhasish Batabyal
- Department of Veterinary
Biochemistry, West Bengal University of Animal and Fishery Sciences, Kolkata700037, India
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Assessment of caspase activity in post mortem muscle as a way to explain characteristics of DFD beef. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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14
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Xiao Y, Shen Q, Gu M, Jiao Y, Liu Y. Changes in transcriptome of goat muscle during frozen, ice‐temperature and chilled storage within 7 days. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yu Xiao
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi’an Shaanxi 710062 China
| | - Qian Shen
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi’an Shaanxi 710062 China
| | - Minghui Gu
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi’an Shaanxi 710062 China
| | - Yang Jiao
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi’an Shaanxi 710062 China
| | - Yongfeng Liu
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi’an Shaanxi 710062 China
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15
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Zhai C, Huff-Lonergan EJ, Lonergan SM, Nair MN. Housekeeping Proteins in Meat Quality Research: Are They Reliable Markers for Internal Controls in Western Blot? A Mini Review. MEAT AND MUSCLE BIOLOGY 2022. [DOI: 10.22175/mmb.11551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Advancements in technology and analytical methods enable researchers to explore the biochemical events that cause variation in meat quality. Among those, western blot techniques have been successfully used in identifying and quantifying the key proteins that have critical functions in the development of meat quality. Housekeeping proteins, like β-actin, glyceraldehyde 3-phosphate dehydrogenase (GAPDH), and tubulins are often used as internal controls in western blots to normalize the abundance of the protein of interest. However, there are increasing concerns about using housekeeping proteins for western blot normalization, as these proteins do not demonstrate any loading differences above the relatively small total protein loading amounts of 10μg. In addition, the interaction between these housekeeping proteins and programmed cell death processes highlights the concerns about using the housekeeping protein as the internal control in meat quality research. Moreover, recent proteomic research has indicated that the abundance of some housekeeping proteins, like β-actin, GAPDH, and tubulin, can be altered by preslaughter stress, dietary supplementation, sex, slaughter method, genotype, breed, aging period, muscle type, and muscle portion. Furthermore, these housekeeping proteins could have differential expression in meat with differing color stability, tenderness, and water holding capacity. Therefore, this review aims to examine the realities of using housekeeping proteins as the loading control in meat quality research and introduce some alternative methods that can be used for western blot normalization.
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Affiliation(s)
- Chaoyu Zhai
- Colorado State University Department of Animal Sciences
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16
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Cai W, Wen K, Che L, Zhang H, Zhang Y, Li J, Li H. Effects of Neck-Arm Restraint Suspension of Beef Carcasses on Meat Quality and Proteome of Different Muscles During Post-mortem Aging. Front Nutr 2022; 8:774529. [PMID: 34993220 PMCID: PMC8724246 DOI: 10.3389/fnut.2021.774529] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Accepted: 11/16/2021] [Indexed: 11/29/2022] Open
Abstract
Beef quality is the first deciding factor for consumers to consider before purchasing. The aim of this study was to evaluate the effects of suspension and aging time on beef quality. We compared the differences in pH, drip loss, cooking loss, color, shear force, myofibril fragmentation index (MFI), and electron microscope of three muscle tissues between Achilles tendon (AT) and neck-arm restraint (NR) suspensions during seven aging periods (days 0, 1, 2, 3, 7, 14, and 21) after slaughter using the carcasses of six Xinjiang brown cattle. We found that NR suspension could significantly increase the water loss rate and MFI, as well as reduce the shear force compared to AT suspension. The muscle fiber structure with NR suspension was more severely damaged. The proteomics of longissimus dorsi was checked for the post-mortem days 1, 7, and 14. We detected 50, 26, and 29 differentially expressed proteins between NR and AT suspension at post-mortem days 1, 7, and 14, respectively. These proteins were involved in metabolic and muscle structure associated pathways and contributed to a comprehensive understanding of suspension-dependent meat quality regulation by proteins in beef cattle. To conclude, NR suspension can accelerate the aging time of beef carcasses, which will reduce the cost of carcass suspension and bring more benefits in the beef industry.
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Affiliation(s)
- Wentao Cai
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Kaixin Wen
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Leijie Che
- National Genetic Resources Protection Center of Jinnan Cattle, Yuncheng, China
| | - Haijun Zhang
- National Genetic Resources Protection Center of Jinnan Cattle, Yuncheng, China
| | - Yang Zhang
- Xinjiang Academic of Animal Science, Urumqi, China
| | - Junya Li
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Haipeng Li
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, China
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17
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YAN Z, LI W, HU R, MA Q, LU Z. Quantitative proteomic comparison of protein differences in different parts of yak meat. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.62020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Zhongxin YAN
- Northwest A & F University, China; Qinghai University, China; Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province, China
| | - Wei LI
- Qinghai University, China
| | | | - Qingmei MA
- Animal Husbandry and Veterinary Medicine Station of Haiyan County, China
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MARQUES ITO, FERNANDES CCL, VASCONCELOS FR, ALVES JPM, MONTENEGRO AR, SILVA CPD, OLIVEIRA FBBD, FIGUEIREDO FC, MOURA AA, RONDINA D. Meat quality of culled adult goats finished with increased feeding plans. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.37721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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19
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Li S, Li C. Proteomics discovery of protein biomarkers linked to yak meat tenderness as determined by label-free mass spectrometry. Anim Sci J 2021; 92:e13669. [PMID: 34882917 DOI: 10.1111/asj.13669] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 10/12/2021] [Accepted: 11/04/2021] [Indexed: 11/30/2022]
Abstract
Tenderness is one of the most important qualities in meat. A proteomic approach is a suitable way to ensure meat tenderness. Thirty-six tenderloin samples from yak were classified as exhibiting high (n = 12) or low (n = 12) tenderness and were evaluated using label-free proteomics for the identification of the proteins and pathways most influential in tenderness variability. Between the two groups, proteomic changes were mainly caused by 33 differentially expressed proteins as displayed in reference patterns in heat maps. The expression of ENO2, SUCLG2, ETFDH, PGM1, TNNT3, TNNT1, HSDL2, GPI, ALAD, and COL1A1 proteins was very different between yak meats with high and low tenderness, and therefore, they are candidate biomarkers of yak meat tenderness. Furthermore, bioinformatics analyses revealed that the identified proteins are related to pentose phosphate, glycolysis, the citrate cycle, fatty acid metabolism, and the calcium signaling pathway.
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Affiliation(s)
- Shengsheng Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.,State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining, China.,National R &D Center for Yak Meat Processing Technology, Xining, China.,Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province, Xining, China
| | - Chunbao Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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20
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Gao X, Zhao D, Wang L, Cui Y, Wang S, Lv M, Zang F, Dai R. Proteomic Changes in Sarcoplasmic and Myofibrillar Proteins Associated with Color Stability of Ovine Muscle during Post-Mortem Storage. Foods 2021; 10:foods10122989. [PMID: 34945539 PMCID: PMC8700786 DOI: 10.3390/foods10122989] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 11/27/2021] [Accepted: 12/01/2021] [Indexed: 12/23/2022] Open
Abstract
The objective of this study was to investigate the proteomic characteristics for the sarcoplasmic and myofibrillar proteomes of M. longissimus lumborum (LL) and M. psoasmajor (PM) from Small-tailed Han Sheep. During post-mortem storage periods (1, 3, and 5 days), proteome analysis was applied to elucidate sarcoplasmic and myofibrillar protein changes in skeletal muscles with different color stability. Proteomic results revealed that the identified differentially abundant proteins were glycolytic enzymes, energy metabolism enzymes, chaperone proteins, and structural proteins. Through Pearson’s correlation analysis, a few of those identified proteins (Pyruvate kinase, Adenylate kinase isoenzyme 1, Creatine kinase M-type, and Carbonic anhydrase 3) were closely correlated to representative meat color parameters. Besides, bioinformatics analysis of differentially abundant proteins revealed that the proteins mainly participated in glycolysis and energy metabolism pathways. Some of these proteins may have the potential probability to be predictors of meat discoloration during post-mortem storage. Within the insight of proteomics, these results accumulated some basic theoretical understanding of the molecular mechanisms of meat discoloration.
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Affiliation(s)
- Xiaoguang Gao
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Dandan Zhao
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Lin Wang
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Yue Cui
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Shijie Wang
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Meng Lv
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Fangbo Zang
- College of Food Science and Biology, Hebei University of Science and Technology, No. 26 Yuxiang Street, Yuhua District, Shijiazhuang 050000, China; (X.G.); (D.Z.); (L.W.); (Y.C.); (S.W.); (M.L.); (F.Z.)
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
- Correspondence: ; Tel.: +86-010-62737547
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21
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Antonelo D, Beline M, Silva SL, Gómez JFM, Ferreira C, Zhang X, Pavan B, Koulicoff L, Rosa A, Goulart R, Gerrard DE, Suman SP, Schilling W, Balieiro JC. Variations in intramuscular fat content and profile in Angus x Nellore steers under different feeding strategies contribute to color and tenderness development in longissimus thoracis. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.13043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Muscle from cattle reared under different finishing regime (grain vs. forage) and growth rate may have divergent metabolic signatures that are reflective of their inherent differences in biochemical processes that may impact its subsequent transformation into high quality beef. Differences in muscle lipid profiles were characterized in Angus x Nellore crossbred steers, using multiple reaction monitoring (MRM)-profiling, to identify potential metabolic signatures correlated to beef color and tenderness in the longissimus thoracis muscle of cattle fed in either a feedlot- or pasture-based system programmed to achieve either a high or low growth rate. A total of 440 MRMs were significant, which were related mainly to triglycerides and phosphatidylcholine lipids. Distinct clusters between feeding strategies for the lipid dataset were revealed, which affected glycerolipid metabolism (P = 0.004), phospholipid metabolism (P = 0.009), sphingolipid metabolism (P = 0.050) and mitochondrial beta-oxidation of long chain saturated fatty acids (P = 0.073) pathways. Lipid content and profile differed to feeding strategies, which were related to L*, a*, and tenderness. These findings provide a comprehensive and in-depth understanding of lipidomic profiling of beef cattle finished under different feeding strategies and provides a basis for the relationship between lipid content and profiles and beef quality development.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | | | | | | | - Wes Schilling
- Mississippi State University Department of Food Science, Nutrition and Health Promotion
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22
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Brandi J, Robotti E, Manfredi M, Barberis E, Marengo E, Novelli E, Cecconi D. Kohonen Artificial Neural Network and Multivariate Analysis in the Identification of Proteome Changes during Early and Long Aging of Bovine Longissimus dorsi Muscle Using SWATH Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11512-11522. [PMID: 34523341 PMCID: PMC8485349 DOI: 10.1021/acs.jafc.1c03578] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Indexed: 06/13/2023]
Abstract
To study proteomic changes involved in tenderization of Longissimus dorsi, Charolais heifers and bulls muscles were sampled after early and long aging (12 or 26 days). Sensory evaluation and instrumental tenderness measurement were performed. Proteins were analyzed by gel-free proteomics. By pattern recognition (principal component analysis and Kohonen's self-organizing maps) and classification (partial least squares-discriminant analysis) tools, 58 and 86 dysregulated proteins were detected after 12 and 26 days of aging, respectively. Tenderness was positively correlated mainly with metabolic enzymes (PYGM, PGAM2, TPI1, PGK1, and PFKM) and negatively with keratins. Downregulation in hemoglobin subunits and carbonic anhydrase 3 levels was relevant after 12 days of aging, while mimecan and collagen chains levels were reduced after 26 days of aging. Bioinformatics indicated that aging involves a prevalence of metabolic pathways after late and long periods. These findings provide a deeper understanding of changes involved in aging of beef and indicate a powerful method for future proteomics studies.
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Affiliation(s)
- Jessica Brandi
- Department
of Biotechnology, University of Verona, Strada le Grazie 15, Verona 37134, Italy
| | - Elisa Robotti
- Department
of Sciences and Technological Innovation, University of Piemonte Orientale, Alessandria 15121, Italy
| | - Marcello Manfredi
- Department
of Translational Medicine and Center for Translational Research on
Autoimmune Diseases, University of Piemonte
Orientale, Novara 28100, Italy
- Department
of Translational Medicine, University of
Piemonte Orientale, Novara 28100, Italy
| | - Elettra Barberis
- Department
of Translational Medicine and Center for Translational Research on
Autoimmune Diseases, University of Piemonte
Orientale, Novara 28100, Italy
- Department
of Translational Medicine, University of
Piemonte Orientale, Novara 28100, Italy
| | - Emilio Marengo
- Department
of Sciences and Technological Innovation, University of Piemonte Orientale, Alessandria 15121, Italy
| | - Enrico Novelli
- Department
of Comparative Biomedicine and Food Science, University of Padua, Legnaro, Padua 35122, Italy
| | - Daniela Cecconi
- Department
of Biotechnology, University of Verona, Strada le Grazie 15, Verona 37134, Italy
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23
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Application of proteomic to investigate the different degrees of meat tenderness in Nellore breed. J Proteomics 2021; 248:104331. [PMID: 34303863 DOI: 10.1016/j.jprot.2021.104331] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 06/02/2021] [Accepted: 07/11/2021] [Indexed: 12/23/2022]
Abstract
This study describes the association between meat tenderness and abundance of soluble muscle proteins in Nellore bulls (Bos indicus) using a proteomic approach. We evaluated shear force (SF) of Longissimus thoracis muscle 24 h after slaughter and selected three experimental groups of animals with moderately tender (TE; SF = 3.9 ± 0.7 kg), moderately tough (TO; SF = 5.6 ± 0.7 kg) and very tough meat (TO+; SF = 7.9 ± 1.4 kg). Proteome was investigated by two-dimensional electrophoresis (2D-PAGE) in combination with electrospray ionization-tandem mass spectrometry (ESI-MS/MS). The metabolic proteins triosephosphate isomerase (TPI1) and phosphoglucomutase 1 (PGM1), the structural protein profilin 1 (PFN1), and cytosol aminopeptidase (LAP3) were up-regulated (P < 0.05) in the TE meat group when compared to the TO and TO+ groups. Actin structural proteins (ACTA1, ACTB, and ACTG1), the oxidative stress protein peroxiredoxin (PRDX6, PRDX2, PRDX1, and PARK7), heat shock protein isoforms, and co-chaperones (CDC37 and STIP1) were up-regulated (P < 0.05) in the TO and TO+ meat groups. In addition, we also identified proteins PFN1, LAP3, PRDX1, PRDX2, HSPD1, and ARHGDIA to be associated with beef tenderness. The results reported herein demonstrated that meat tenderness in Nellore cattle depends on the modulation and expression of a set of proteins involved in different biological pathways. SIGNIFICANCE: The manuscript entitled "Application of proteomic to investigate the different degrees of meat tenderness in Nellore breed" describes a classical proteomics work using two-dimensional gel electrophoresis (2D-PAGE), followed by mass spectrometry coupled to electrospray ionization ion trap (ESI-MS/MS) in order to understand the biochemical engineering involved in the process of meat tenderness. We evaluated shear force (SF) of Longissimus thoracis muscle samples of Nellore cattle (n = 90) and select three experimental groups of animals with moderately tender (TE; SF = 3.9 ± 0.7), moderately tough (TO; SF = 5.6 ± 0.7) and very tough meat (TO+; SF = 7.9 ± 1.4). The proteomic approach allowed observing that meat tenderness is influenced by structural proteins (ACTA1, ACTG1, ACTB, MYL1 and PFN1), co-chaperones (CDC37 and STIP1), heat shock proteins (HSP90AA1, HSP90AB1, HSPD1, HSPA1L, HSPA1A and HSPB1), regulatory protein (ARHGDIA), metabolic proteins (TPI1 and PGM1) and oxidative stress proteins (PRDX1, PRDX2, PRDX6, PARK7). Our results suggest that meat tenderness in Nellore depends on the modulation and expression of a set of proteins involved in different biological pathways.
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24
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Tao Y, Ma L, Li D, Tian Y, Liu J, Liu D. Proteomics analysis to investigate the effect of oxidized protein on meat color and water holding capacity in Tan mutton under low temperature storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111429] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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25
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Bucław M, Lepczyński A, Herosimczyk A, Ożgo M, Szczerbińska D, Majewska D, Liput K, Pierzchała M. Post mortem changes in M. iliotibialis lateralis muscle protein profile of emu (Dromaius novaehollandiae). Meat Sci 2021; 180:108562. [PMID: 34077892 DOI: 10.1016/j.meatsci.2021.108562] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 05/06/2021] [Accepted: 05/17/2021] [Indexed: 11/28/2022]
Abstract
The available literature lacks information on the metabolic processes taking place in emu muscles after the cessation of circulation. Hence, this study was undertaken to examine the physicochemical characteristics (pH, drip loss, WHC, TBARS, L*, a*, b*) with concomitant changes in protein expression patterns (SDS-PAGE) of femoral muscle (M. iliotibialis lateralis) that occur post mortem and during the first days (0 h, 24 h, 48 h) of its maturation in 1- and 3-year-old emus. Our results indicated that the interaction between emus age and storage time had significant impact on meat pH and all color indicators. Furthermore, we detected 24 differentially expressed protein bands, representing 22 different gene products. ClueGO pathways analysis revealed that these proteins were mainly involved in glycolysis/gluconeogenesis pathway, pyruvate metabolism and pyrophosphate hydrolysis-driven proton transmembrane transporter activity. Based on the results obtained it can be assumed that early post-mortem metabolism of emu muscle is predominantly based on the glycolysis as reflected by the relative abundance alterations of the glycogenolytic and glycolytic enzymes. Moreover, the energy supplies provided by ATP and other high-energy substances degradation is higher in the group of older emus. Our findings also highlighted the complexity of the molecular mechanisms underlying the conversion of muscle to meat.
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Affiliation(s)
- Mateusz Bucław
- Department of Monogastric Animal Sciences, Laboratory of Poultry Science, West Pomeranian University of Technology Szczecin, Janickiego Str. 29, 71-270 Szczecin, Poland.
| | - Adam Lepczyński
- Department of Physiology, Cytobiology and Proteomics, West Pomeranian University of Technology Szczecin, Janickiego Str. 29, 71-270 Szczecin, Poland
| | - Agnieszka Herosimczyk
- Department of Physiology, Cytobiology and Proteomics, West Pomeranian University of Technology Szczecin, Janickiego Str. 29, 71-270 Szczecin, Poland
| | - Małgorzata Ożgo
- Department of Physiology, Cytobiology and Proteomics, West Pomeranian University of Technology Szczecin, Janickiego Str. 29, 71-270 Szczecin, Poland
| | - Danuta Szczerbińska
- Department of Monogastric Animal Sciences, Laboratory of Poultry Science, West Pomeranian University of Technology Szczecin, Janickiego Str. 29, 71-270 Szczecin, Poland
| | - Danuta Majewska
- Department of Monogastric Animal Sciences, Laboratory of Poultry Science, West Pomeranian University of Technology Szczecin, Janickiego Str. 29, 71-270 Szczecin, Poland
| | - Kamila Liput
- Department of Molecular Biology, Institute of Genetics and Animal Biotechnology of the Polish Academy of Sciences, ul. Postepu 36A, Jastrzebiec, 05-552 Magdalenka, Poland
| | - Mariusz Pierzchała
- Department of Genomics and Biodiversity, Institute of Genetics and Animal Biotechnology of the Polish Academy of Sciences, ul. Postepu 36A, Jastrzębiec, 05-552 Magdalenka, Poland
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26
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A Proteomic Study for the Discovery of Beef Tenderness Biomarkers and Prediction of Warner-Bratzler Shear Force Measured on Longissimus thoracis Muscles of Young Limousin-Sired Bulls. Foods 2021; 10:foods10050952. [PMID: 33925360 PMCID: PMC8145402 DOI: 10.3390/foods10050952] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 04/21/2021] [Accepted: 04/23/2021] [Indexed: 12/14/2022] Open
Abstract
Beef tenderness is of central importance in determining consumers’ overall liking. To better understand the underlying mechanisms of tenderness and be able to predict it, this study aimed to apply a proteomics approach on the Longissimus thoracis (LT) muscle of young Limousin-sired bulls to identify candidate protein biomarkers. A total of 34 proteins showed differential abundance between the tender and tough groups. These proteins belong to biological pathways related to muscle structure, energy metabolism, heat shock proteins, response to oxidative stress, and apoptosis. Twenty-three putative protein biomarkers or their isoforms had previously been identified as beef tenderness biomarkers, while eleven were novel. Using regression analysis to predict shear force values, MYOZ3 (Myozenin 3), BIN1 (Bridging Integrator-1), and OGN (Mimecan) were the major proteins retained in the regression model, together explaining 79% of the variability. The results of this study confirmed the existing knowledge but also offered new insights enriching the previous biomarkers of tenderness proposed for Longissimus muscle.
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27
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Yang B, Liu X. Application of proteomics to understand the molecular mechanisms determining meat quality of beef muscles during postmortem aging. PLoS One 2021; 16:e0246955. [PMID: 33647056 PMCID: PMC7920376 DOI: 10.1371/journal.pone.0246955] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Accepted: 01/28/2021] [Indexed: 11/18/2022] Open
Abstract
Proteomics profiling disclosed the molecular mechanism underlying beef poor meat quality. This study aimed to identify protein markers indicating the quality of beef during postmortem storage at 4°C. Beef longissimus dorsi samples were stored at 4°C. The meat water holding capacity (WHC), pH value and moisture content were determined at different time points during the storage period. The iTRAQ MS/MS approach was used to determine the proteomics profiling at 0, 3.5 and 7 d during storage at 4°C. Bioinformatics analysis was performed to investigate the potential correlated proteins associated with meat quality. Storage at 4°C gradually decreased the pH value, WHC, and hence the moisture content. The iTRAQ proteomic analysis revealed that a cluster of glycolytic enzymes including malate dehydrogenase, cytoplasmic, L-lactate dehydrogenase, phosphoglycerate mutase and pyruvate kinase, and another cluster of proteins involved in oxygen transport and binding (myoglobin) and hemoglobin complex (including Globin A1 and hemoglobin subunit alpha) were decreased during the postmortem storage. These results suggest that the decreased glycolysis, oxygen, and heme-binding activities might be associated with the beef muscle low quality and the decline of tenderness during postmortem storage at 4°C.
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Affiliation(s)
- Bin Yang
- Changchun University, Changchun City, Jilin Province, China
| | - Xuejun Liu
- Jilin Agricultural University, Changchun City, Jilin Province, China
- * E-mail:
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28
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29
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Two-Dimensional Gel Electrophoresis Image Analysis. Methods Mol Biol 2021; 2361:3-13. [PMID: 34236652 DOI: 10.1007/978-1-0716-1641-3_1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Gel-based proteomics is still quite widespread due to its high-resolution power; the experimental approach is based on differential analysis, where groups of samples (e.g., control vs diseased) are compared to identify panels of potential biomarkers. However, the reliability of the result of the differential analysis is deeply influenced by 2D-PAGE maps image analysis procedures. The analysis of 2D-PAGE images consists of several steps, such as image preprocessing, spot detection and quantitation, image warping and alignment, spot matching. Several approaches are present in literature, and classical or last-generation commercial software packages exploit different algorithms for each step of the analysis. Here, the most widespread approaches and a comparison of the different strategies are presented.
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30
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Muniz MMM, Fonseca LFS, Dos Santos Silva DB, de Oliveira HR, Baldi F, Chardulo AL, Ferro JA, Cánovas A, de Albuquerque LG. Identification of novel mRNA isoforms associated with meat tenderness using RNA sequencing data in beef cattle. Meat Sci 2020; 173:108378. [PMID: 33248741 DOI: 10.1016/j.meatsci.2020.108378] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2020] [Revised: 11/17/2020] [Accepted: 11/18/2020] [Indexed: 12/24/2022]
Abstract
The Warner-Bratzler shear force (WBSF) and myofibrillar fragmentation index (MFI) are complementary methodologies used to measure beef tenderness. Longissimus thoracis samples from the 20 most extreme bulls (out of 80 bulls set) for WBSF (tender (n = 10) and tough (n = 10)) and MFI (high (n = 10) and low (n = 10)) traits were collected to perform transcriptomic analysis using RNA-Sequencing. All analysis were performed through CLC Genomics Workbench. A total of 39 and 27 transcripts for WBSF and MFI phenotypes were DE, respectively. The possible DE novel mRNA isoforms, for WBSF and MFI traits, are myosin encoders (e.g. MYL1 and MYL6). In addition, we identified potential mRNA isoforms related to genes affecting the speed fibers degradation during the meat aging process. The DE novel transcripts are transcripted by genes with biological functions related to oxidative process, energy production and striated muscle contraction. The results suggest that the identified mRNA isoforms could be used as potential candidate to select animals in order to improve meat tenderness.
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Affiliation(s)
- Maria Malane Magalhães Muniz
- School of Agricultural and Veterinarian Sciences, São Paulo State University (Unesp), Jaboticabal, SP, Brazil; Centre for Genetic Improvement of Livestock, Department of Animal Biosciences, University of Guelph, Guelph, ON, Canada.
| | | | | | - Hinayah Rojas de Oliveira
- Centre for Genetic Improvement of Livestock, Department of Animal Biosciences, University of Guelph, Guelph, ON, Canada
| | - Fernando Baldi
- School of Agricultural and Veterinarian Sciences, São Paulo State University (Unesp), Jaboticabal, SP, Brazil; National Council for Scientific and Technological Development (CNPq), Brazil
| | - Artur Loyola Chardulo
- National Council for Scientific and Technological Development (CNPq), Brazil; São Paulo State University (Unesp), College of Veterinary and Animal Science, Botucatu, SP, Brazil
| | - Jesus Aparecido Ferro
- School of Agricultural and Veterinarian Sciences, São Paulo State University (Unesp), Jaboticabal, SP, Brazil; National Council for Scientific and Technological Development (CNPq), Brazil
| | - Angela Cánovas
- Centre for Genetic Improvement of Livestock, Department of Animal Biosciences, University of Guelph, Guelph, ON, Canada
| | - Lucia Galvão de Albuquerque
- School of Agricultural and Veterinarian Sciences, São Paulo State University (Unesp), Jaboticabal, SP, Brazil; National Council for Scientific and Technological Development (CNPq), Brazil.
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31
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Zhang L, Li Q, Hong H, Luo Y, Lametsch R. Search for proteomic markers for stunning stress and stress-induced textural tenderization in silver carp (Hypophthalmichthys molitrix) fillets using label-free strategy. Food Res Int 2020; 137:109678. [DOI: 10.1016/j.foodres.2020.109678] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 08/10/2020] [Accepted: 09/06/2020] [Indexed: 02/06/2023]
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32
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Kim GD, Yun Lee S, Jung EY, Song S, Jin Hur S. Quantitative changes in peptides derived from proteins in beef tenderloin (psoas major muscle) and striploin (longissimus lumborum muscle) during cold storage. Food Chem 2020; 338:128029. [PMID: 32932089 DOI: 10.1016/j.foodchem.2020.128029] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2019] [Revised: 09/03/2020] [Accepted: 09/03/2020] [Indexed: 12/16/2022]
Abstract
Peptides derived from whole proteins in beef tenderloin (M. psoas major, PM) and striploin (M. longissimus lumborum, LL) associated with meat quality and muscle fiber composition were identified and quantified during 21 days of aging. Peptide quantification revealed 40-43 proteins to be significantly degraded during all aging time, and these were mostly sarcoplasmic proteins. Cooking loss of both muscles was not changed by aging (P > 0.05), whereas Warner-Bratzler shear force and meat color were affected by aging. Sensory tenderness increased in PM after 14 days of aging (P < 0.05). PM had a higher type I fiber content, whereas LL had a higher type IIX fiber content (P < 0.05), resulting in differences in proteolysis during all aging periods tested. These findings improve our understanding of different biochemical and physicochemical changes in aged meat according to the muscle type.
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Affiliation(s)
- Gap-Don Kim
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea; Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Seung Yun Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea
| | - Eun-Young Jung
- Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Sumin Song
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea.
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33
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Yan M, Li S. Influence of collagen changes on the tenderness of yak rumen smooth muscle during storage. CANADIAN JOURNAL OF ANIMAL SCIENCE 2020. [DOI: 10.1139/cjas-2019-0067] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
The aim of the present study was to investigate the influence of collagen changes on the tenderness of yak rumen smooth muscle during storage. Yak rumen smooth muscle was stored at 3 ± 1 °C for 7 d and the Warner–Bratzler shear force (WBSF); total, soluble, and insoluble collagen content (TCC, SCC); collagen solubility (CS); and histological structure were monitored. Label-free mass spectrometry was used to validate the changes in collagen. Collagen changes significantly influenced yak rumen smooth muscle tenderness. A significant positive relationship was found between WBSF and TCC, SCC, as well as CS. The label-free mass spectrometry results validated that the collagen of smooth muscle was degraded during storage. Histological analysis revealed that yak rumen smooth muscle structure was destroyed during storage. Smooth muscle underwent a similar change in tenderness as skeletal muscle, and the weakening of connective tissue was the main reason for smooth muscle tenderness development.
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Affiliation(s)
- Mingyi Yan
- Academy of Animal and Veterinary Sciences, Qinghai University, Xining 810016, People’s Republic of China
| | - Shengsheng Li
- Academy of Animal and Veterinary Sciences, Qinghai University, Xining 810016, People’s Republic of China
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, People’s Republic of China
- National R & D Center for Yak Meat Processing Technology, Xining 810016, People’s Republic of China
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Gagaoua M, Bonnet M, Picard B. Protein Array-Based Approach to Evaluate Biomarkers of Beef Tenderness and Marbling in Cows: Understanding of the Underlying Mechanisms and Prediction. Foods 2020; 9:foods9091180. [PMID: 32858893 PMCID: PMC7554754 DOI: 10.3390/foods9091180] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Revised: 08/17/2020] [Accepted: 08/21/2020] [Indexed: 12/14/2022] Open
Abstract
This study evaluated the potential of a panel of 20 protein biomarkers, quantified by Reverse Phase Protein Array (RPPA), to explain and predict two important meat quality traits, these being beef tenderness assessed by Warner-Bratzler shear force (WBSF) and the intramuscular fat (IMF) content (also termed marbling), in a large database of 188 Protected Designation of Origin (PDO) Maine-Anjou cows. Thus, the main objective was to move forward in the progression of biomarker-discovery for beef qualities by evaluating, at the same time for the two quality traits, a list of candidate proteins so far identified by proteomics and belonging to five interconnected biological pathways: (i) energy metabolic enzymes, (ii) heat shock proteins (HSPs), (iii) oxidative stress, (iv) structural proteins and (v) cell death and protein binding. Therefore, three statistical approaches were applied, these being Pearson correlations, unsupervised learning for the clustering of WBSF and IMF into quality classes, and Partial Least Squares regressions (PLS-R) to relate the phenotypes with the 20 biomarkers. Irrespective of the statistical method and quality trait, seven biomarkers were related with both WBSF and IMF, including three small HSPs (CRYAB, HSP20 and HSP27), two metabolic enzymes from the oxidative pathway (MDH1: Malate dehydrogenase and ALDH1A1: Retinal dehydrogenase 1), the structural protein MYH1 (Myosin heavy chain-IIx) and the multifunctional protein FHL1 (four and a half LIM domains 1). Further, three more proteins were retained for tenderness whatever the statistical method, among which two were structural proteins (MYL1: Myosin light chain 1/3 and TNNT1: Troponin T, slow skeletal muscle) and one was glycolytic enzyme (ENO3: β-enolase 3). For IMF, two proteins were, in this trial, specific for marbling whatever the statistical method: TRIM72 (Tripartite motif protein 72, negative) and PRDX6 (Peroxiredoxin 6, positive). From the 20 proteins, this trial allowed us to qualify 10 and 9 proteins respectively as strongly related with beef tenderness and marbling in PDO Maine-Anjou cows.
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Salim APAA, Wang Y, Li S, Conte-Junior CA, Chen J, Zhu H, Rentfrow G, Suman SP. Sarcoplasmic Proteome Profile and Internal Color of Beef Longissimus Lumborum Steaks Cooked to Different Endpoint Temperatures. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.9470] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The complex relationship between endpoint temperature, sarcoplasmic proteome, and internal color in cooked steaks is yet to be examined. The objective of the present study was to characterize the changes in sarcoplasmic proteome and their influence on the internal color of beef longissimus lumborum (LL) steaks cooked to different endpoint temperatures. Two 2.5-cm-thick LL steaks were fabricated from 9 beef strip loins and were cooked to an internal endpoint temperature of either 60°C (C-60) or 71°C (C-71). Cooked steaks were cooled and sliced parallel to the grilled surface, and internal color was evaluated instrumentally. Sarcoplasmic proteome from the interiors of the cooked steaks was analyzed using two-dimensional electrophoresis, and the gel images were digitally analyzed. The protein spots exhibiting more than 2-fold intensity differences (P < 0.05) were subjected to in-gel tryptic digestion and were identified by tandem mass spectrometry. The C-60 steaks demonstrated greater (P < 0.05) redness and color stability than the C-71 ones. Eleven differentially abundant protein spots were identified, and they belonged to 6 functional groups (transport proteins, enzymes in energy metabolism, chaperones, antioxidant proteins, enzymes in amino acid metabolism, and glycolytic enzymes). While 10 spots were overabundant (P < 0.05) in C-60 steaks, 1 spot was overabundant (P < 0.05) in C-71 steaks. The spot overabundant in C-71 samples was identified as myoglobin, suggesting the possible role of post-translational modifications in the heme protein’s thermal stability. The results indicated that the endpoint cooking temperature influenced sarcoplasmic proteome profile and internal color of cooked beef LL steaks. The overabundant proteins in steaks cooked to 60°C may be exploited as potential biomarkers for undercooked beef, which is a source for foodborne infections.
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Affiliation(s)
| | - Yifei Wang
- University of Kentucky Department of Animal and Food Sciences
| | | | | | | | | | - Gregg Rentfrow
- University of Kentucky Department of Animal and Food Sciences
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Fuente‐Garcia C, Sentandreu E, Aldai N, Oliván M, Sentandreu MÁ. Characterization of the Myofibrillar Proteome as a Way to Better Understand Differences in Bovine Meats Having Different Ultimate pH Values. Proteomics 2020; 20:e2000012. [DOI: 10.1002/pmic.202000012] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 04/27/2020] [Indexed: 11/07/2022]
Affiliation(s)
- Claudia Fuente‐Garcia
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC)Carrer del Catedràtic Agustín Escardino Benlloch, 7 Paterna (Valencia) 46980 Spain
- Lactiker Research GroupDepartment of Pharmacy and Food SciencesUniversity of the Basque Country (UPV/EHU)Paseo de la Universidad 7 Vitoria‐Gasteiz 01006 Spain
| | - Enrique Sentandreu
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC)Carrer del Catedràtic Agustín Escardino Benlloch, 7 Paterna (Valencia) 46980 Spain
| | - Noelia Aldai
- Lactiker Research GroupDepartment of Pharmacy and Food SciencesUniversity of the Basque Country (UPV/EHU)Paseo de la Universidad 7 Vitoria‐Gasteiz 01006 Spain
| | - Mamen Oliván
- Servicio Regional de Investigación y Desarrollo Alimentario (SERIDA)Carretera de Oviedo Villaviciosa (Asturias) s/n33300 Spain
| | - Miguel Ángel Sentandreu
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC)Carrer del Catedràtic Agustín Escardino Benlloch, 7 Paterna (Valencia) 46980 Spain
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Picard B, Gagaoua M. Muscle Fiber Properties in Cattle and Their Relationships with Meat Qualities: An Overview. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:6021-6039. [PMID: 32374594 DOI: 10.1021/acs.jafc.0c02086] [Citation(s) in RCA: 94] [Impact Index Per Article: 23.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The control of meat quality traits constitutes an important target for any farm animal production, including cattle. Therefore, better understanding of the biochemical properties that drive muscle development and final outcomes constitutes one of the main challenging topics of animal production and meat science. Accordingly, this review has focused on skeletal muscle fibers in cattle and their relationships with beef qualities. It aimed to describe the chemical and structural properties of muscle fibers as well as a comprehensive review of their contractile and metabolic characteristics during the life of the animal. The existing methods for the classification of muscle fibers were reviewed, compared, and discussed. Then, the different stages of myogenesis in cattle were defined. The main factors regulating fetal and postnatal growth and the plasticity of muscle fibers were evidenced, especially the role of myostatin growth factor and the impact of nutritional factors. This review highlights that the knowledge about muscle fibers is paramount for a better understanding of how to control the muscle properties throughout the life of the animal for better management of the final eating qualities of beef. Accordingly, the associations between bovine muscle fibers and different meat eating qualities such as tenderness, pH decline, and color traits were further presented.
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Affiliation(s)
- Brigitte Picard
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, 63122 Saint-Genès-Champanelle, France
| | - Mohammed Gagaoua
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, 63122 Saint-Genès-Champanelle, France
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
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Picard B, Gagaoua M. Meta-proteomics for the discovery of protein biomarkers of beef tenderness: An overview of integrated studies. Food Res Int 2020; 127:108739. [DOI: 10.1016/j.foodres.2019.108739] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2019] [Revised: 09/29/2019] [Accepted: 10/02/2019] [Indexed: 01/14/2023]
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Wei Y, Li X, Zhang D, Liu Y. Comparison of protein differences between high- and low-quality goat and bovine parts based on iTRAQ technology. Food Chem 2019; 289:240-249. [DOI: 10.1016/j.foodchem.2019.03.052] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2018] [Revised: 03/01/2019] [Accepted: 03/11/2019] [Indexed: 12/16/2022]
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Gagaoua M, Terlouw C, Richardson I, Hocquette JF, Picard B. The associations between proteomic biomarkers and beef tenderness depend on the end-point cooking temperature, the country origin of the panelists and breed. Meat Sci 2019; 157:107871. [PMID: 31254803 DOI: 10.1016/j.meatsci.2019.06.007] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2019] [Revised: 06/15/2019] [Accepted: 06/15/2019] [Indexed: 12/21/2022]
Abstract
Steaks of 74 animals from 3 young bull breeds (Aberdeen Angus, Limousin and Blond d'Aquitaine) were cooked at two end-point cooking temperatures (55 and 74 °C) and evaluated for tenderness by trained panelists from France (FR) and the United Kingdom (UK). Using principal component regressions, the tenderness scores of each breed, country origin of the panelists and cooking temperature were linked with the abundances of 21 protein biomarkers belonging to five biological pathways. Twelve regression equations were built and explained 68 to 95% of tenderness variability. A high dissimilarity in the retained biomarkers was observed among the equations and differences exist among breeds, cooking temperatures and country origin of the panelists. Among the 21 biomarkers, 6 proteins including structural (MyHC-I, MyHC-IIa, MyHC-IIx), oxidative stress (DJ-1, PRDX6) and proteolysis (CAPN1) were retained robustly in positive or negative directions in the tenderization process of Longissimus thoracis, regardless the breed, the end-point cooking temperature or the country origin of the panelist.
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Affiliation(s)
- Mohammed Gagaoua
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France.
| | - Claudia Terlouw
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - Ian Richardson
- Bristol Veterinary School, Faculty of Health Sciences, University of Bristol, Langford, Bristol, BS40 5DU, UK
| | - Jean-François Hocquette
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - Brigitte Picard
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France.
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Fu Q, Liu R, Wang H, Hua C, Song S, Zhou G, Zhang W. Effects of Oxidation in Vitro on Structures and Functions of Myofibrillar Protein from Beef Muscles. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5866-5873. [PMID: 31026156 DOI: 10.1021/acs.jafc.9b01239] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The main purpose of this study was to investigate the effects of oxidation in vitro on the biochemical properties of myofibrillar protein isolates (MPIs) from beef muscles. MPIs were incubated at 4 °C for 24 h with hydroxyl-radical-generating systems consisting of 0.01 mM FeCl3 and 0.1 mM ascorbic acid plus 0, 0.2, 1, 5, 10, and 20 mM hydrogen peroxide. The results showed that oxidation caused drastically structural changes in bovine MPIs. The carbonyl content, the surface hydrophobicity, and the particle diameter of MPIs were significantly increased, while the free sulfhydryl group content was dramatically decreased with increasing hydrogen peroxide concentrations. Oxidation caused the protein aggregations through cross-linking between proteins and amino acids. Proteomics study identified protein sites in which they were easy to be oxidized. Oxidized catalytic activities and binding sites of enzymes that were susceptible to oxidation were also identified.
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Affiliation(s)
- Qingquan Fu
- Jiangsu Provincial Key Construction Laboratory of Special Biomass Waste Resource Utilization, School of Food Science , Nanjing Xiaozhuang University , Nanjing , Jiangsu 211171 , People's Republic of China
| | - Rui Liu
- College of Food Science and Engineering , Yangzhou University , Yangzhou , Jiangsu 225127 , People's Republic of China
| | - Haiou Wang
- Jiangsu Provincial Key Construction Laboratory of Special Biomass Waste Resource Utilization, School of Food Science , Nanjing Xiaozhuang University , Nanjing , Jiangsu 211171 , People's Republic of China
| | - Chun Hua
- Jiangsu Provincial Key Construction Laboratory of Special Biomass Waste Resource Utilization, School of Food Science , Nanjing Xiaozhuang University , Nanjing , Jiangsu 211171 , People's Republic of China
| | - Shangxin Song
- Jiangsu Provincial Key Construction Laboratory of Special Biomass Waste Resource Utilization, School of Food Science , Nanjing Xiaozhuang University , Nanjing , Jiangsu 211171 , People's Republic of China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education (MOE), Key Laboratory of Meat Processing, Ministry of Agriculture (MOA), Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control , Nanjing Agricultural University , Nanjing , Jiangsu 210095 , People's Republic of China
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education (MOE), Key Laboratory of Meat Processing, Ministry of Agriculture (MOA), Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control , Nanjing Agricultural University , Nanjing , Jiangsu 210095 , People's Republic of China
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42
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Mi S, Li X, Zhang CH, Liu JQ, Huang DQ. Characterization and discrimination of Tibetan and Duroc × (Landrace × Yorkshire) pork using label-free quantitative proteomics analysis. Food Res Int 2019; 119:426-435. [DOI: 10.1016/j.foodres.2019.02.016] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 02/06/2019] [Accepted: 02/07/2019] [Indexed: 01/04/2023]
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Localization of trypsin-like protease in postmortem tissue of white shrimp (Litopenaeus vannamei) and its effect in muscle softening. Food Chem 2019; 290:277-285. [PMID: 31000048 DOI: 10.1016/j.foodchem.2019.03.147] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2018] [Revised: 03/26/2019] [Accepted: 03/28/2019] [Indexed: 01/30/2023]
Abstract
Fluorescein-isothiocyanate (FITC) labeled trypsin-like protease was prepared and injected into the hepatopancreas of white shrimp. Different segments of the injected shrimp were analyzed with a fluorescence microscope during storage. FITC-trypsin-like protease can be detected in the first segment of shrimp muscle at day 4, while it cannot be observed in the second segment until day 6. The results showed that trypsin-like protease can migrate from hepatopancreas to the tail portion. Texture profile analysis showed that soybean trypsin inhibitor retarded the softening of the shrimp muscle. The rheological results revealed that the content of myosin heavy chain (MHC) in shrimp muscle was decreased with the extended storage time. Proteomics analysis displayed that trypsin-like protease accelerated the metabolism of postmortem muscle. It can be concluded that trypsin-like protease migrated from the hepatopancreas to the muscle tissue, degraded myofibrillar protein, deteriorated the muscle texture, and eventually leaded to the softening of white shrimp.
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Adamo A, Brandi J, Caligola S, Delfino P, Bazzoni R, Carusone R, Cecconi D, Giugno R, Manfredi M, Robotti E, Marengo E, Bassi G, Takam Kamga P, Dal Collo G, Gatti A, Mercuri A, Arigoni M, Olivero M, Calogero RA, Krampera M. Extracellular Vesicles Mediate Mesenchymal Stromal Cell-Dependent Regulation of B Cell PI3K-AKT Signaling Pathway and Actin Cytoskeleton. Front Immunol 2019; 10:446. [PMID: 30915084 PMCID: PMC6423067 DOI: 10.3389/fimmu.2019.00446] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2018] [Accepted: 02/19/2019] [Indexed: 12/11/2022] Open
Abstract
Mesenchymal stromal cells (MSCs) are adult, multipotent cells of mesodermal origin representing the progenitors of all stromal tissues. MSCs possess significant and broad immunomodulatory functions affecting both adaptive and innate immune responses once MSCs are primed by the inflammatory microenvironment. Recently, the role of extracellular vesicles (EVs) in mediating the therapeutic effects of MSCs has been recognized. Nevertheless, the molecular mechanisms responsible for the immunomodulatory properties of MSC-derived EVs (MSC-EVs) are still poorly characterized. Therefore, we carried out a molecular characterization of MSC-EV content by high-throughput approaches. We analyzed miRNA and protein expression profile in cellular and vesicular compartments both in normal and inflammatory conditions. We found several proteins and miRNAs involved in immunological processes, such as MOES, LG3BP, PTX3, and S10A6 proteins, miR-155-5p, and miR-497-5p. Different in silico approaches were also performed to correlate miRNA and protein expression profile and then to evaluate the putative molecules or pathways involved in immunoregulatory properties mediated by MSC-EVs. PI3K-AKT signaling pathway and the regulation of actin cytoskeleton were identified and functionally validated in vitro as key mediators of MSC/B cell communication mediated by MSC-EVs. In conclusion, we identified different molecules and pathways responsible for immunoregulatory properties mediated by MSC-EVs, thus identifying novel therapeutic targets as safer and more useful alternatives to cell or EV-based therapeutic approaches.
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Affiliation(s)
- Annalisa Adamo
- Stem Cell Research Laboratory, Section of Hematology, Department of Medicine, University of Verona, Verona, Italy
| | - Jessica Brandi
- Proteomics and Mass Spectrometry Laboratory, Department of Biotechnology, University of Verona, Verona, Italy
| | - Simone Caligola
- Department of Computer Science, University of Verona, Verona, Italy
| | - Pietro Delfino
- Department of Biotechnology, University of Verona, Verona, Italy
| | - Riccardo Bazzoni
- Stem Cell Research Laboratory, Section of Hematology, Department of Medicine, University of Verona, Verona, Italy
| | - Roberta Carusone
- Stem Cell Research Laboratory, Section of Hematology, Department of Medicine, University of Verona, Verona, Italy
| | - Daniela Cecconi
- Proteomics and Mass Spectrometry Laboratory, Department of Biotechnology, University of Verona, Verona, Italy
| | - Rosalba Giugno
- Department of Computer Science, University of Verona, Verona, Italy
| | - Marcello Manfredi
- Department of Sciences and Technological Innovation, University of Piemonte Orientale, Alessandria, Italy.,Center for Translational Research on Autoimmune and Allergic Diseases (CAAD), Novara, Italy
| | - Elisa Robotti
- Department of Sciences and Technological Innovation, University of Piemonte Orientale, Alessandria, Italy
| | - Emilio Marengo
- Department of Sciences and Technological Innovation, University of Piemonte Orientale, Alessandria, Italy.,Center for Translational Research on Autoimmune and Allergic Diseases (CAAD), Novara, Italy
| | - Giulio Bassi
- Stem Cell Research Laboratory, Section of Hematology, Department of Medicine, University of Verona, Verona, Italy
| | - Paul Takam Kamga
- Stem Cell Research Laboratory, Section of Hematology, Department of Medicine, University of Verona, Verona, Italy
| | - Giada Dal Collo
- Stem Cell Research Laboratory, Section of Hematology, Department of Medicine, University of Verona, Verona, Italy
| | - Alessandro Gatti
- Stem Cell Research Laboratory, Section of Hematology, Department of Medicine, University of Verona, Verona, Italy
| | - Angela Mercuri
- Stem Cell Research Laboratory, Section of Hematology, Department of Medicine, University of Verona, Verona, Italy
| | - Maddalena Arigoni
- Department of Molecular Biotechnology and Health Sciences, University of Torino, Turin, Italy
| | | | - Raffaele A Calogero
- Department of Molecular Biotechnology and Health Sciences, University of Torino, Turin, Italy
| | - Mauro Krampera
- Stem Cell Research Laboratory, Section of Hematology, Department of Medicine, University of Verona, Verona, Italy
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Li S, Yu Q, Han L, Zhang Y, Tian X, Zhao S. Effects of proteome changes on the tenderness of yak rumen smooth muscle during postmortem storage based on the label-free mass spectrometry. Food Res Int 2019; 116:1336-1343. [DOI: 10.1016/j.foodres.2018.10.023] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2018] [Revised: 10/03/2018] [Accepted: 10/07/2018] [Indexed: 12/19/2022]
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46
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Influence of oxidative damage to proteins on meat tenderness using a proteomics approach. Meat Sci 2019; 148:64-71. [DOI: 10.1016/j.meatsci.2018.08.016] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2018] [Revised: 08/22/2018] [Accepted: 08/23/2018] [Indexed: 12/29/2022]
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47
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Gagaoua M, Monteils V, Picard B. Data from the Farmgate-to-Meat Continuum Including Omics-Based Biomarkers to Better Understand the Variability of Beef Tenderness: An Integromics Approach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:13552-13563. [PMID: 30512949 DOI: 10.1021/acs.jafc.8b05744] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
This study is based on an integromic approach of 71 young bulls' data from the farmgate-to-meat continuum including omics-based biomarkers, to understand beef tenderness variability in two muscle cuts that differ by their contractile and metabolic properties. By the means of chemometrics using partial least-squares (PLS) and principal component regressions (PCR), important variables from a list of 49 that characterize four levels of the continuum (rearing factors-carcass-muscle-meat) were identified to explain tenderness of Longissimus thoracis (LT) and Semitendinosus (ST) muscles evaluated by a sensory panel and instrumental Warner-Bratzler shear force (WBSF). The PLS and PCR analyses validated 16 and 15 variables for LT and 12 and 14 for ST from the whole continuum to explain sensory tenderness and WBSF, respectively. Among the explanatory variables in the four models and in line with the role of apoptosis in tenderness determinism, HSP70-1A/B (a heat shock protein) was retained to explain beef tenderness irrespective of muscle and evaluation method. Similarly, dressing percentage from the carcass level was another robust predictor but in a muscle-dependent direction manner. HSP20, ENO3, and MyHC-I as three muscle protein biomarkers and dry matter intake (DMI) as a rearing factor were involved in three models to explain beef tenderness. This study highlighted also that several variables were muscle-specific irrespective of the evaluation method of tenderness. For LT muscle, six variables including three carcass traits (fatness score, fat carcass %, and muscle carcass %), two muscle biomarkers (HSP70-8 and MyHC-IIx/b), and one meat quality trait (pH3h) were found. For ST muscle, five variables were validated from two rearing factors (average daily gain and feed efficiency) and three structural protein biomarkers (α-actin, MyBP-H, and CapZ-β). Finally, for WBSF only, lactate dehydrogenase chain B (LDH-B) was retained positively for LT and negatively for ST muscles. Overall, this trial showed that tenderness of LT and ST muscle cuts is influenced by variables belonging to the whole continuum with relationships that depend on both the muscle type and the evaluation method. It further highlighted the potential of integromic/chemometric approaches on the farmgate-to-meat continuum data to better understand the sophisticated biological processes that orchestrate the conversion of muscle into meat and tenderness determinism.
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Affiliation(s)
- Mohammed Gagaoua
- Université Clermont Auvergne , INRA, VetAgro Sup, UMR Herbivores , F-63122 Saint-Genès-Champanelle , France
| | - Valérie Monteils
- Université Clermont Auvergne , INRA, VetAgro Sup, UMR Herbivores , F-63122 Saint-Genès-Champanelle , France
| | - Brigitte Picard
- Université Clermont Auvergne , INRA, VetAgro Sup, UMR Herbivores , F-63122 Saint-Genès-Champanelle , France
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48
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Yu Q, Tian X, Shao L, Xu L, Dai R, Li X. Label-free proteomic strategy to compare the proteome differences between longissimus lumborum and psoas major muscles during early postmortem periods. Food Chem 2018; 269:427-435. [DOI: 10.1016/j.foodchem.2018.07.040] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2018] [Revised: 06/30/2018] [Accepted: 07/05/2018] [Indexed: 01/08/2023]
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49
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Gagaoua M, Bonnet M, De Koning L, Picard B. Reverse Phase Protein array for the quantification and validation of protein biomarkers of beef qualities: The case of meat color from Charolais breed. Meat Sci 2018; 145:308-319. [DOI: 10.1016/j.meatsci.2018.06.039] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2017] [Revised: 06/26/2018] [Accepted: 06/26/2018] [Indexed: 12/25/2022]
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The application of gene marker-assisted selection and proteomics for the best meat quality criteria and body measurements in Qinchuan cattle breed. Mol Biol Rep 2018; 45:1445-1456. [PMID: 30006771 DOI: 10.1007/s11033-018-4211-y] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2018] [Accepted: 06/09/2018] [Indexed: 12/25/2022]
Abstract
In the past few decades, enhancement of animal productivity has been gaining increasing attention among decisions-makers, politicians, mangers, and breeders, because of the increasing of world population and shortage of natural resources. The selection of high productivity animals is the main goal, through the application of genetic improvement programs. The use of molecular genetics has conferred significant breeding advantages over conventional breeding techniques. In this regard, many economic characteristics are controlled by a small number of multiple gene loci, each of which is responsible for trait diversity and hence they are referred to as quantitative trait loci (QTL). Single-nucleotide polymorphisms (SNPs), which have recently been discovered through DNA sequencing, are considered one of the most useful types of genetic marker. SNPs are found where different nucleotides occur at the same position in the DNA sequence. They are found in both coding and noncoding regions of the genome and are present at one SNP in every 1000 b. Strategies for the identification and application of markers are based on reference to examples of loci that can control various traits. Furthermore, markers for growth, body measurements, and meat quality traits are preferred, because they can be used to predict the performance of animals, via blood samples, in the first few days of animal life. Marker-assisted selection using SNPs, such asSIRT1, SIRT2, LPL, CRTC2, SIX4, UCPs, and ZBTB38as selection criteria of body measurements and meat traits in beef cattle, will be beneficial in selection and breeding programs. The proteomic is a novel marker and a new approache of biotechnology which increases the understanding of the biological processes, besides being a remarkable biomarker that interrelated to growth and meat quality traits. Proteomics is a vigorous tool as usage for deduces molecular processes between quality traits and muscle proteins, which are helpful in analyzing the mechanisms of biochemistry that influence quality. So they could be potential biomarker for some meat quality traits. Among them, Actin, Myosin, Heat shock proteins are used a novel approaches in the field of biotechnology to understand the proteomics changes. This review article highlights the novel findings on the potential use of MAS and proteomics as biomarker for the selection for meat quality and carcass traits in Qinchuan cattle breed.
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