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Effects of iron-catalyzed oxidation and methemoglobin oxidation systems on endogenous enzyme activity and myofibrillar protein degradation in yak meat. Food Chem 2023; 404:134647. [DOI: 10.1016/j.foodchem.2022.134647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 09/24/2022] [Accepted: 10/14/2022] [Indexed: 11/22/2022]
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2
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Cold-induced denaturation of muscle proteins in hairtail ( Trichiurus lepturus) during storage: Physicochemical and label-free based proteomics analyses. Food Chem X 2022; 16:100479. [PMID: 36277867 PMCID: PMC9583035 DOI: 10.1016/j.fochx.2022.100479] [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: 06/22/2022] [Revised: 09/29/2022] [Accepted: 10/12/2022] [Indexed: 11/07/2022] Open
Abstract
Physicochemical, proteomics, and bioinformatics analyses were conducted to investigate protein profiles in Trichiurus haumela under frozen (120 d) and chilled (6 d) storage. Springiness, chewiness, myofibrillar active sulfhydryl content, and Ca2+-ATPase activity significantly decreased, suggesting that cold stress altered muscle proteins. Compared with fresh hairtail (FH), 66 common differentially abundant proteins (DAPs) had lower abundances in chilled (3 d; CSH) and frozen (120 d; FSH) hairtail, including myosin binding proteins, filamins, actinin, troponin, and muscle-restricted coiled-coil protein. Gene Ontology (GO) annotation showed DAPs were mainly involved in cellular process, cellular anatomical entity, intracellular, and binding items. Eukaryotic orthologous group (KOG) analysis revealed that changes in cytoskeleton and energy production and conversion functions dominated during cold storage, degrading the myofibril and connective tissue structures and the physicochemical performance of muscle tissues. This study presents deep insights into the protein alternation mechanisms in hairtail muscle under cold stress.
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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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Abstract
Protein oxidation is a topic of indisputable scientific interest given the impact of oxidized proteins on food quality and safety. Carbonylation is regarded as one of the most notable post-translational modifications in proteins and yet, this reaction and its consequences are poorly understood. From a mechanistic perspective, primary protein carbonyls (i.e. α-aminoadipic and γ-glutamic semialdehydes) have been linked to radical-mediated oxidative stress, but recent studies emphasize the role alternative carbonylation pathways linked to the Maillard reaction. Secondary protein carbonyls are introduced in proteins via covalent linkage of lipid carbonyls (i.e. protein-bound malondialdehyde). The high reactivity of protein carbonyls in foods and other biological systems indicates the intricate chemistry of these species and urges further research to provide insight into these molecular mechanisms and pathways. In particular, protein carbonyls are involved in the formation of aberrant and dysfunctional protein aggregates, undergo further oxidation to yield carboxylic acids of biological relevance and establish interactions with other biomolecules such as oxidizing lipids and phytochemicals. From a methodological perspective, the routine dinitrophenylhydrazine (DNPH) method is criticized not only for the lack of accuracy and consistency but also authors typically perform a poor interpretation of DNPH results, which leads to misleading conclusions. From a practical perspective, the biological relevance of protein carbonyls in the field of food science and nutrition is still a topic of debate. Though the implication of carbonylation on impaired protein functionality and poor protein digestibility is generally recognized, the underlying mechanism of such connections requires further clarification. From a medical perspective, protein carbonyls are highlighted as markers of protein oxidation, oxidative stress and disease. Yet, the specific role of specific protein carbonyls in the onset of particular biological impairments needs further investigations. Recent studies indicates that regardless of the origin (in vivo or dietary) protein carbonyls may act as signalling molecules which activate not only the endogenous antioxidant defences but also implicate the immune system. The present paper concisely reviews the most recent advances in this topic to identify, when applicable, potential fields of interest for future studies.
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Huang H, Wang L, Xiong G, Shi L, Li X, Ding A, Qiao Y, Yang Y, Wu W. Influence of bleeding on myoglobin and meat quality changes of Channel catfish muscle during freeze‐thaw cycles. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15877] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Han Huang
- Institute for Agricultural Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
| | - Lan Wang
- Institute for Agricultural Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
| | - Guangquan Xiong
- Institute for Agricultural Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
| | - Liu Shi
- Institute for Agricultural Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
| | - Xin Li
- Institute for Agricultural Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
| | - Anzi Ding
- Institute for Agricultural Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
| | - Yu Qiao
- Institute for Agricultural Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
| | - Yuping Yang
- Wuhan Institute for Drug and Medical Device Control Wuhan Hubei China
| | - Wenjing Wu
- Institute for Agricultural Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Sciences Wuhan China
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6
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iTRAQ-based proteomic analysis of duck muscle related to lipid oxidation. Poult Sci 2021; 100:101029. [PMID: 33662660 PMCID: PMC7937752 DOI: 10.1016/j.psj.2021.101029] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 01/14/2021] [Accepted: 01/19/2021] [Indexed: 01/29/2023] Open
Abstract
Lipid oxidation is the main cause of quality deterioration in meat and meat products. To facilitate the identification of candidate molecular biomarkers that are linked to lipid oxidation, we performed the proteomic analysis of duck muscle using isobaric tag for relative and absolute quantification (iTRAQ), followed by parallel reaction monitoring (PRM) to confirm the iTRAQ results. Pectoralis major muscles were divided into 2 groups in accordance with lipid oxidation, and iTRAQ-based analysis identified a total of 301 differentially expressed proteins, of which 15 proteins were examined by PRM assay. Proteins involved in lipid binding and metabolism, lipolysis, stress response, oxidative respiratory chain, and redox regulation were found to be differentially expressed between 2 groups and might affect lipid oxidation in muscles. The findings could contribute to the improved understanding of key proteins and processes engaged in lipid oxidation of meat.
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8
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Clerens S, Thomas A, Gathercole J, Plowman JE, Yu TY, Grosvenor AJ, Haines SR, Dobbie P, Taukiri K, Rosenvold K, Dyer JM, Deb-Choudhury S. Proteomic and peptidomic differences and similarities between four muscle types from New Zealand raised Angus steers. Meat Sci 2016; 121:53-63. [PMID: 27262484 DOI: 10.1016/j.meatsci.2016.05.014] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2015] [Revised: 05/18/2016] [Accepted: 05/19/2016] [Indexed: 11/30/2022]
Abstract
Four muscles from New Zealand-raised Angus steers were evaluated (musculus semitendinosus, m. longissimus thoracis et lumborum, m. psoas major and m. infraspinatus) to test their differences and common features in protein and peptide abundances. The ultimate goal of such a comparison is to match muscle types to products with targeted properties. Protein profiling based on two-dimensional electrophoresis showed that the overall profiles were similar, but, between muscle types, significant (p<0.05) intensity differences were observed in twenty four protein spots. Profiling of endogenous peptides allowed characterisation of 346 peptides. Quantitative analysis showed a clear distinction between the muscle types. Forty-four peptides were identified that showed a statistically significant (p<0.05) and substantial (>2-fold change) difference between at least two muscle types. These analyses demonstrate substantial similarities between these four muscle types, but also clear distinctions in their profiles; specifically a 25% difference between at least two muscles at the peptidomic level, and a 14% difference at the proteomic level.
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Affiliation(s)
- Stefan Clerens
- Proteins & Biomaterials, AgResearch Lincoln Research Centre, Christchurch, New Zealand; Biomolecular Interaction Centre, University of Canterbury, Christchurch, New Zealand.
| | - Ancy Thomas
- Proteins & Biomaterials, AgResearch Lincoln Research Centre, Christchurch, New Zealand
| | - Jessica Gathercole
- Proteins & Biomaterials, AgResearch Lincoln Research Centre, Christchurch, New Zealand
| | - Jeffrey E Plowman
- Proteins & Biomaterials, AgResearch Lincoln Research Centre, Christchurch, New Zealand
| | - Tzer-Yang Yu
- Proteins & Biomaterials, AgResearch Lincoln Research Centre, Christchurch, New Zealand
| | - Anita J Grosvenor
- Proteins & Biomaterials, AgResearch Lincoln Research Centre, Christchurch, New Zealand
| | - Stephen R Haines
- Proteins & Biomaterials, AgResearch Lincoln Research Centre, Christchurch, New Zealand
| | - Peter Dobbie
- Food Assurance & Meat Quality, AgResearch Ruakura Research Centre, Hamilton, New Zealand
| | - Kevin Taukiri
- Food Assurance & Meat Quality, AgResearch Ruakura Research Centre, Hamilton, New Zealand
| | - Katja Rosenvold
- Food Assurance & Meat Quality, AgResearch Ruakura Research Centre, Hamilton, New Zealand
| | - Jolon M Dyer
- Proteins & Biomaterials, AgResearch Lincoln Research Centre, Christchurch, New Zealand; Riddet Institute at Massey University, Palmerston North, New Zealand; Biomolecular Interaction Centre, University of Canterbury, Christchurch, New Zealand
| | - Santanu Deb-Choudhury
- Proteins & Biomaterials, AgResearch Lincoln Research Centre, Christchurch, New Zealand
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Joseph P, Nair MN, Suman SP. Application of proteomics to characterize and improve color and oxidative stability of muscle foods. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.05.041] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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10
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Costa-Lima BR, Suman SP, Li S, Beach CM, Silva TJ, Silveira ET, Bohrer BM, Boler DD. Dietary ractopamine influences sarcoplasmic proteome profile of pork Longissimus thoracis. Meat Sci 2015; 103:7-12. [DOI: 10.1016/j.meatsci.2014.12.008] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2014] [Revised: 08/27/2014] [Accepted: 12/19/2014] [Indexed: 11/29/2022]
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11
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Gobert M, Sayd T, Gatellier P, Santé-Lhoutellier V. Application to proteomics to understand and modify meat quality. Meat Sci 2014; 98:539-43. [PMID: 25041652 DOI: 10.1016/j.meatsci.2014.06.035] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2014] [Accepted: 06/18/2014] [Indexed: 10/25/2022]
Abstract
The use of proteomics in the field of meat science has gained in robustness and accuracy. This is consistent with the genomic and bioinformatic tools. Its application to sensorial and technological meat quality traits is discussed as well as the emergence of sanitary and nutritional issue which will grow in a next future.
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Affiliation(s)
- M Gobert
- INRA QuaPA, F 63122 saint Genès Champanelle, France
| | - T Sayd
- INRA QuaPA, F 63122 saint Genès Champanelle, France
| | - P Gatellier
- INRA QuaPA, F 63122 saint Genès Champanelle, France
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Johnson PE, Marsh JT, Mills ENC. Mass Spectrometry-based Quantification of Proteins and Peptides in Food. QUANTITATIVE PROTEOMICS 2014. [DOI: 10.1039/9781782626985-00329] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
The application of quantitative proteomics to food analysis is in its infancy. This is partly due to the diverse range of plant and animal species consumed as foods, many of which are not sequenced, making annotation of food proteomes difficult. In addition food processing procedures and interactions with other food components, such as lipids and starch, introduce a diverse range of chemical and conformational changes to proteins, many of which are poorly defined. Mass spectrometry-based molecular profiling has great potential as quality assurance tool for food authenticity and traceability, safety and quality. A driver for the application of quantitative protein mass spectrometry-based methods to food has been the need to develop confirmatory methods for allergen analysis in support of food allergen labelling regulations. In addition to providing rigorous quantitative methodology for complex biomacromolecules, protein mass spectrometry is also allowing us, for the first time, to discover how processing procedures modify the foods we eat at a molecular level. Such knowledge is essential if we are to understand how food processing can be used to optimise the beneficial health effects of foods.
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Affiliation(s)
- Phil E. Johnson
- Institute of Inflammation and Repair, Manchester Academic Health Science Centre, Manchester Institute of Biotechnology, University of Manchester UK
| | - Justin T. Marsh
- Institute of Inflammation and Repair, Manchester Academic Health Science Centre, Manchester Institute of Biotechnology, University of Manchester UK
| | - E. N. Clare Mills
- Institute of Inflammation and Repair, Manchester Academic Health Science Centre, Manchester Institute of Biotechnology, University of Manchester UK
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The effects of low salt concentrations on the mechanism of adhesion between two pieces of pork semimembranosus muscle following tumbling and cooking. Meat Sci 2014; 96:5-13. [DOI: 10.1016/j.meatsci.2013.06.029] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2013] [Revised: 06/21/2013] [Accepted: 06/28/2013] [Indexed: 11/24/2022]
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