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Zhang Z, Zhao J, Zang J, Peng C, Lv L, Li Z. The inhibition mechanism of PostbioYDFF-3 on quality deterioration of refrigerated grass carp fillets from the perspective of endogenous enzyme and microorganisms changes. Food Chem 2024; 450:139345. [PMID: 38640524 DOI: 10.1016/j.foodchem.2024.139345] [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: 02/05/2024] [Revised: 04/07/2024] [Accepted: 04/10/2024] [Indexed: 04/21/2024]
Abstract
The protective mode of PostbioYDFF-3 (referred to as postbiotics) on the quality stability of refrigerated fillets was explored from the aspects of endogenous enzyme activity and the abundance of spoilage microorganisms. Compared to the control group, the samples soaked in postbiotics showed significant reductions in TVC, TVB-N and TBARS values by 39.6%, 58.6% and 25.5% on day 5, respectively. In addition, the color changes, biogenic amine accumulation and texture softening of the fish fillets soaked in postbiotics were effectively suppressed. Furthermore, the activity of endogenous enzyme activities was detected. The calpain activities were significantly inhibited (p < 0.05) after soaking in postbiotics, which declined by 23%. Meanwhile, high throughput sequencing analysis further indicated that the growth of spoilage microorganism such as Acinetobacter and Pseudomonas were suppressed. Overall, the PostbioYDFF-3 was suitable for preserving fish meat.
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Affiliation(s)
- Zhesheng Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Shandong Technology Innovation Center of Special Food, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Jinshan Zhao
- Shandong Technology Innovation Center of Special Food, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China; College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China
| | - Jinhong Zang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Shandong Technology Innovation Center of Special Food, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China.
| | - Chuantao Peng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Shandong Technology Innovation Center of Special Food, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Liangtao Lv
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Shandong Technology Innovation Center of Special Food, Qingdao 266109, China
| | - Zhaojie Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Shandong Technology Innovation Center of Special Food, Qingdao 266109, China
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2
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Belore BM, Maheswarappa NB, Kulkarni VV, Banerjee R, Hazarika P, Dasoju S, Mishra BP, Govindaiah PM. Biomarker discovery and authentication of cold-slaughtered chicken through classical analytical procedures and mass spectrometry based proteomic approaches. Br Poult Sci 2023; 64:605-613. [PMID: 37593926 DOI: 10.1080/00071668.2023.2239168] [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: 11/10/2022] [Revised: 05/16/2023] [Accepted: 06/22/2023] [Indexed: 08/19/2023]
Abstract
1. This study evaluated the suitability of routine analytical procedures and used mass spectrometry-based proteomic approaches to distinguish meat from dead chicken/ cold-slaughtered birds (CS), electrically stunned and slaughtered birds, as per standard protocols (ES), and birds slaughtered according to halal guidelines (HS).2. Meat from CS birds had lower (P < 0.05) pH, water-holding capacity and higher (P < 0.05) lipid oxidation, haem iron content, residual blood and total viable counts relative to ES and HS meat indicating poor quality.3. The results demonstrated the presence of unique protein bands on SDS-PAGE only in CS meat that can be used for routine screening.4. Protein analysis using MALDI-TOF mass spectrometry identified haemoglobin subunit alpha-A and alpha-D; Adenylate kinase isoenzyme 1 as reliable and stable marker proteins for authentication of dead chicken meat under raw and cooked conditions and halal slaughtered chicken, respectively.5. The methods used may be employed by the food safety and regulatory agencies for regular screening of meat quality and to authenticate CS or HS chicken.
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Affiliation(s)
- B M Belore
- Department of Livestock Products Technology, College of Veterinary Sciences and Animal Husbandry CAU, Aizwal, India
| | - N B Maheswarappa
- Meat Proteomics Lab, ICAR-National Research Centre on Meat, Hyderabad, India
| | - V V Kulkarni
- Department of Livestock Products Technology, College of Veterinary Sciences and Animal Husbandry CAU, Aizwal, India
| | - R Banerjee
- Meat Proteomics Lab, ICAR-National Research Centre on Meat, Hyderabad, India
| | - P Hazarika
- Department of Livestock Products Technology, College of Veterinary Sciences and Animal Husbandry CAU, Aizwal, India
| | - S Dasoju
- Meat Proteomics Lab, ICAR-National Research Centre on Meat, Hyderabad, India
| | - B P Mishra
- Meat Proteomics Lab, ICAR-National Research Centre on Meat, Hyderabad, India
| | - P M Govindaiah
- Meat Proteomics Lab, ICAR-National Research Centre on Meat, Hyderabad, India
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3
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Recent advance in the investigation of aquatic “blue foods” at a molecular level: A proteomics strategy. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2022.12.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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4
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Li X, Deng X, Guo X, Wei Y, Zhao Y, Guo X, Zhu X, Zhang J, Hu L. Two-dimensional gel analysis to investigate the effect of hydroxyl radical oxidation on freshness indicator protein of Coregonus peled during 4 °C storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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5
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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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6
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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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7
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Wang YY, Yan JK, Ding Y, Ma H. Effects of ultrasound on the thawing of quick-frozen small yellow croaker (Larimichthys polyactis) based on TMT-labeled quantitative proteomic. Food Chem 2021; 366:130600. [PMID: 34311237 DOI: 10.1016/j.foodchem.2021.130600] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 07/12/2021] [Accepted: 07/12/2021] [Indexed: 12/22/2022]
Abstract
The effect of dual-frequency sequential ultrasonic thawing (DUT) on the quality of quick-frozen small yellow croaker was studied by TMT-labeled quantitative proteomic method. A total number of 75 proteins were identified as differentially abundant proteins (DAPs) in fish meat treated by DUT, while 72 DAPs were in flow water thawing (FWT). The Kyoto encyclopedia of genes and genomes (KEGG) pathway analysis indicated that the DAPs in the significant enrichment pathway of DUT group were enzymes. Compared with FWT, DUT had a significant effect on the enzyme content. The correlation analyses indicated that 40 DAPs were related with the quality traits. The 11 highly correlated DAPs are expected to be used as potential protein markers for texture profile analyses, color, thawing loss, water-holding capacity, and pH of thawed small yellow croaker quality. These results provide a further understanding of the quality stability of quick-frozen small yellow croaker treated by the DUT.
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Affiliation(s)
- Yao-Yao Wang
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Jing-Kun Yan
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Yanhua Ding
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Haile Ma
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
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8
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Zhang X, To KV, Jarvis TR, Campbell YL, Hendrix JD, Suman SP, Li S, Antonelo DS, Zhai W, Chen J, Zhu H, Schilling MW. Broiler genetics influences proteome profiles of normal and woody breast muscle. Poult Sci 2021; 100:100994. [PMID: 33610896 PMCID: PMC7905473 DOI: 10.1016/j.psj.2021.01.017] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Revised: 12/22/2020] [Accepted: 01/07/2021] [Indexed: 01/28/2023] Open
Abstract
Wooden or woody breast (WB) is a myopathy of the pectoralis major in fast-growing broilers that influences the quality of breast meat and causes an economic loss in the poultry industry. The objective of this study was to evaluate growth and proteome differences between 5 genetic strains of broilers that yield WB and normal breast (NB) meat. Eight-week-old broilers were evaluated for the WB myopathy and divided into NB and WB groups. Differential expression of proteins was analyzed using 2-dimensional gel electrophoresis and LC-MS/MS to elucidate the mechanism behind the breast myopathy because of the genetic backgrounds of the birds. The percentages of birds with WB were 61.3, 68.8, 46.9, 45.2, and 87.5% for strains 1-5, respectively, indicating variability in WB myopathy among broiler strains. Birds from strains 1, 3, and 5 in the WB group were heavier than those in the NB group (P < 0.05). Woody breast meat from all strains were heavier than NB meat (P < 0.05). Within WB, strain 5 had a greater breast yield than strains 1, 3, and 4 (P < 0.0001). Woody breast from strains 2, 3, 4, and 5 had a greater breast yield than NB (P < 0.05). Six proteins were more abundant in NB of strain 5 than those of strains 2, 3, and 4, and these proteins were related to muscle growth, regeneration, contraction, apoptosis, and oxidative stress. Within WB, 14 proteins were differentially expressed between strain 5 and other strains, suggesting high protein synthesis, weak structural integrity, intense contraction, and oxidative stress in strain 5 birds. The differences between WB from strain 3 and strains 1, 2, and 4 were mainly glycolytic. In conclusion, protein profiles of broiler breast differed because of both broiler genetics and the presence of WB myopathy.
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Affiliation(s)
- Xue Zhang
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State 39762, USA
| | - K Virellia To
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State 39762, USA
| | - Tessa R Jarvis
- Department of Animal Science, Iowa State University, Ames 50011, USA
| | - Yan L Campbell
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State 39762, USA
| | - Jasmine D Hendrix
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State 39762, USA
| | - Surendranath P Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington 40546, USA
| | - Shuting Li
- Department of Animal and Food Sciences, University of Kentucky, Lexington 40546, USA
| | - Daniel S Antonelo
- Department of Animal Nutrition and Production, College of Veterinary Medicine and Animal Science, University of Sao Paulo, Pirassununga/SP 13635-900, Brazil
| | - Wei Zhai
- Department of Poultry Science, Mississippi State University, Mississippi State 39762, USA
| | - Jing Chen
- Proteomics Core Facility, University of Kentucky, Lexington 40506, USA
| | - Haining Zhu
- Proteomics Core Facility, University of Kentucky, Lexington 40506, USA
| | - M Wes Schilling
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State 39762, USA.
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9
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Zhang X, Antonelo D, Hendrix J, To V, Campbell Y, Von Staden M, Li S, Suman SP, Zhai W, Chen J, Zhu H, Schilling W. Proteomic Characterization of Normal and Woody Breast Meat from Broilers of Five Genetic Strains. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.8759] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Woody breast (WB) is an emergent broiler myopathy that is macroscopically characterized by hardened areas of the Pectoralis major muscle. Five genetic strains (strains 1–5) of mixed-sex broilers were fed either a control or an amino acid (AA)-reduced diet (20% reduction of digestible lysine, total sulfur AAs, and threonine) for 8 wk. Differences between whole-muscle proteome profiles of normal breast (NB; n = 6 gels) and WB tissue (n = 6 gels) were characterized for (1) broiler strains 1–5 that were fed with a control diet and collected at 0 min; (2) strain 5 (control diet) that were collected at 15 min, 4 h, and 24 h; (3) strain 5 (0 min) that were fed with a control and an AA-reduced diet. Birds that yielded WB were heavier and had a greater pH at death (pH0min) than normal birds. Results indicated that 21 proteins were more abundant (P < 0.05) and 3 proteins were less abundant (P < 0.05) in WB compared with NB. The differentially abundant proteins in each comparison were consistently upregulated or downregulated in WB tissue although the different protein profiles were noticed for each comparison. Strains 2 and 5 had more protein profile differences between WB and NB meat than strains 1, 3, and 4, which potentially indicates a stronger genetic component for strains 2 and 5 with respect to WB formation. The proteins that were more abundant in WB compared to NB are involved in carbohydrate metabolism, oxidative stress, cytoskeleton structure, and transport and signaling. Ingenuity Pathway Analysis indicated that regulated pathways in WB were mainly related to carbohydrate metabolism, cellular repair, cellular organization and maintenance, and cell death and survival. The results support the potential causes of WB myopathy, including the presence of hypoxia, oxidative stress, increased apoptosis, misfolded proteins, and inflammation.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | | | | | - Wes Schilling
- Mississippi State University Department of Food Science, Nutrition and Health Promotion
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10
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Cao C, Xiao Z, Ge C, Wu Y. Application and Research Progress of Proteomics in Chicken Meat Quality and Identification: A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1733594] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Changwei Cao
- College of Food Science, Sichuan Agricultural University, Ya’ An, Sichuan, China
| | - Zhichao Xiao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan, China
| | - Changrong Ge
- Yunnan Agricultural University, Kunming, Yunnan, China
| | - Yinglong Wu
- College of Food Science, Sichuan Agricultural University, Ya’ An, Sichuan, China
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11
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Effects of magnetic nanoparticles plus microwave on the thawing of largemouth bass (Micropterus salmoides) fillets based on iTRAQ quantitative proteomics. Food Chem 2019; 286:506-514. [DOI: 10.1016/j.foodchem.2019.02.051] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2018] [Revised: 02/07/2019] [Accepted: 02/11/2019] [Indexed: 11/21/2022]
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12
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Deng X, Lei Y, Yu Y, Lu S, Zhang J. The Discovery of Proteins Associated with Freshness of Coregonus Peled Muscle During Refrigerated Storage. J Food Sci 2019; 84:1266-1272. [PMID: 31116424 DOI: 10.1111/1750-3841.14639] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2019] [Revised: 04/02/2019] [Accepted: 04/09/2019] [Indexed: 12/11/2022]
Abstract
The aim of this study is to identify the protein indicator of freshness of Coregonus peled using two-dimensional gel electrophoresis (2-DE) and matrix-assisted laser desorption ionization-time-of-flight/time-of-flight mass spectrometry (MALDI-TOF/TOF MS) methods. Samples were obtained prior to (control group) and 2, 4, 6, and 8 days after refrigerated storage for quality and proteomics analysis. Three proteins were found to have significant differential abundance in sample groups during the refrigerated storage, including l-lactate dehydrogenase, adenylate kinase isoenzyme 1, and myosin heavy chain, which were associated with freshness changes of C. peled. The freshness of C. peled fish during the refrigerated storage can be differentiated from the comparison of the specific proteins. PRACTICAL APPLICATION: The changes of food quality pose not only the relative economical loses but also the potential implications on consumer's health. Proteomics can represent a powerful tool to explore potential biomarkers that may be related to meat quality defects. The identification of key protein biomarkers linked to freshness of Coregonus peled allows to monitor the response of the food matrix during storage and try to minimizes these defects.
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Affiliation(s)
| | - Yongdong Lei
- Food Quality Supervision and Testing Center of Ministry of Agriculture, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi, 832000, China
| | - Yawen Yu
- Food College, Shihezi Univ., Shihezi, 832003, China
| | - Shiling Lu
- Food College, Shihezi Univ., Shihezi, 832003, China
| | - Jian Zhang
- Food College, Shihezi Univ., Shihezi, 832003, China
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13
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Cai K, Shao W, Chen X, Campbell YL, Nair MN, Suman SP, Beach CM, Guyton MC, Schilling MW. Meat quality traits and proteome profile of woody broiler breast (pectoralis major) meat. Poult Sci 2018; 97:337-346. [PMID: 29053841 DOI: 10.3382/ps/pex284] [Citation(s) in RCA: 79] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2017] [Accepted: 09/07/2017] [Indexed: 01/03/2023] Open
Abstract
Woody breast meat has recently become prevalent in the broiler industry in both the United States and European Union. Recent publications have described the meat quality characteristics of woody breast meat as having hardened areas and pale ridge-like bulges at both the caudal and cranial regions of the breast. The present study investigated the meat quality (pH, color, cooking loss, and shear force) and protein quality characteristics (protein and salt-soluble protein content) in woody breast meat as compared to normal breast meat. In addition, the differences in the muscle proteome profiles of woody and normal breast meat were characterized. Results indicated that woody breast meat had a greater average pH (P < 0.0001) and cooking loss (P = 0.001) than normal breast meat, but woody breast meat did not differ in shear force (P > 0.05) in comparison to normal breast meat samples. The L*, a*, and b* values of woody breast fillets were greater than normal breast fillets (P < 0.0001 to L*; P = 0.002 to a*; P = 0.016 to b*). The woody breast meat had more fat (P < 0.0001) and moisture (P < 0.021) and less protein (P < 0.0001) and salt-soluble protein (P < 0.0001) when compared with normal breast fillets. Whole muscle proteome analysis indicated 8 proteins that were differentially expressed (P < 0.05) between normal and woody breast meat samples. The differences in muscle proteome between normal and woody breast meat indicated an increased oxidative stress in woody breast meat when compared to normal meat. In addition, the abundance of some glycolytic enzymes, which are critical to the regeneration of adenosine triphosphate (ATP) in postmortem muscles, was lower in woody breast meat than in normal breast meat. Proteomic differences provide additional information on the biochemical pathways and genetic variations that lead to woody breast meat. Further research should be conducted to elucidate the genetic and nutritional contributions to the proliferation of woody breast meat in the United States.
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Affiliation(s)
- K Cai
- School of Food Science and Engineering, Hefei University of Technology, Hefei, 230009 PRA
| | - W Shao
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State 39762
| | - X Chen
- Department of Poultry Science, Mississippi State University, Mississippi State 39762
| | - Y L Campbell
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State 39762
| | - M N Nair
- Department of Animal and Food Sciences, University of Kentucky, Lexington 40546
| | - S P Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington 40546
| | - C M Beach
- Proteomics Core Facility, University of Kentucky, Lexington 40506
| | - M C Guyton
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State 39762
| | - M W Schilling
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State 39762
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14
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The study of protein biomarkers to understand the biochemical processes underlying beef color development in young bulls. Meat Sci 2017; 134:18-27. [DOI: 10.1016/j.meatsci.2017.07.014] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2017] [Revised: 07/06/2017] [Accepted: 07/17/2017] [Indexed: 01/05/2023]
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15
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Gagaoua M, Couvreur S, Le Bec G, Aminot G, Picard B. Associations among Protein Biomarkers and pH and Color Traits in Longissimus thoracis and Rectus abdominis Muscles in Protected Designation of Origin Maine-Anjou Cull Cows. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:3569-3580. [PMID: 28343382 DOI: 10.1021/acs.jafc.7b00434] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
This study investigated the relationships among a list of 23 protein biomarkers with CIE-L*a*b* meat color traits and ultimate pH on Longissimus thoracis (LT) and Rectus abdominis (RA) muscles of 48 protected designation of origin Maine-Anjou cows. The technological parameters were correlated with several biomarkers and were in some cases muscle-dependent. More biomarkers were related to pHu in LT than in RA muscle. Some consistencies were found, by the common correlation of pHu with MyHC-IIa and MyHC-IIx. The pHu of the LT muscle was also correlated with other cytoskeletal entities and proteins belonging to metabolism and cellular stress. In contrast to the relationships found between biomarkers and LT pHu, more proteins were related to the instrumental color coordinates in RA than in LT muscle. The regression equations were parameter- and muscle-dependent. Certain of the retained proteins explained more than one color coordinate. Hsp70-Grp75 was positive in the models of L*, a*, b*, and C* of LT and of b* in the RA muscle. Further heat shock proteins were strongly related with the meat color coordinates in both muscles. The involvement of metabolic enzymes and myofibrillar proteins in the meat color development was also verified in this experiment. This study confirmed once again the importance of numerous biological pathways in beef color.
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Affiliation(s)
- Mohammed Gagaoua
- UMR1213 Herbivores, INRA, VetAgro Sup, Clermont Université, Université de Lyon , 63122 Saint-Genès-Champanelle, France
- INATAA, Université Frères Mentouri Constantine , Route de Ain El-Bey, 25000, Constantine, Algeria
| | - Sébastien Couvreur
- Unité de Recherche sur les Systèmes d'Elevage (URSE), Université Bretagne Loire, Ecole Supérieure d'Agriculture (ESA) , 55 rue Rabelais, BP 30748, 49007 Angers Cedex, France
| | - Guillain Le Bec
- Unité de Recherche sur les Systèmes d'Elevage (URSE), Université Bretagne Loire, Ecole Supérieure d'Agriculture (ESA) , 55 rue Rabelais, BP 30748, 49007 Angers Cedex, France
| | - Ghislain Aminot
- S.I.C.A. Rouge des Prés , Domaines des rues, 49220 Chenillé-Champteussé, France
| | - Brigitte Picard
- UMR1213 Herbivores, INRA, VetAgro Sup, Clermont Université, Université de Lyon , 63122 Saint-Genès-Champanelle, France
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16
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Schilling MW, Suman SP, Zhang X, Nair MN, Desai MA, Cai K, Ciaramella MA, Allen PJ. Proteomic approach to characterize biochemistry of meat quality defects. Meat Sci 2017; 132:131-138. [PMID: 28454727 DOI: 10.1016/j.meatsci.2017.04.018] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2017] [Revised: 04/19/2017] [Accepted: 04/19/2017] [Indexed: 02/06/2023]
Abstract
Proteomics can be used to characterize quality defects including pale, soft, and exudative (PSE) meat (pork and poultry), woody broiler breast meat, reddish catfish fillets, meat toughness, and beef myoglobin oxidation. PSE broiler meat was characterized by 15 proteins that differed in abundance in comparison to normal broiler breast meat, and eight proteins were differentially expressed in woody breast meat in comparison to normal breast meat. Hemoglobin was the only protein that was differentially expressed between red and normal catfish fillets. However, inducing low oxygen and/or heat stress conditions to catfish fillets did not lead to the production of red fillets. Proteomic data provided information pertaining to the protein differences that exist in meat quality defects. However, these data need to be evaluated in conjunction with information pertaining to genetics, nutrition, environment of the live animal, muscle to meat conversion, meat quality analyses and sensory attributes to understand causality, protein biomarkers, and ultimately how to prevent quality defects.
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Affiliation(s)
- M W Schilling
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, United States.
| | - S P Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States
| | - X Zhang
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, United States
| | - M N Nair
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States
| | - M A Desai
- Reed Food Technology, Pearl, MS 39208, United States
| | - K Cai
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, United States
| | - M A Ciaramella
- New York Sea Grant, College of Agriculture and Life Sciences, Cornell University, Stony Brook, NY 11794, United States
| | - P J Allen
- Department of Wildlife, Fisheries, and Aquaculture, Mississippi State University, Mississippi State, MS 39762, United States
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17
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Desai MA, Jackson V, Zhai W, Suman SP, Nair MN, Beach CM, Schilling MW. Proteome basis of pale, soft, and exudative-like (PSE-like) broiler breast (Pectoralis major) meat. Poult Sci 2016; 95:2696-2706. [DOI: 10.3382/ps/pew213] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 05/11/2016] [Indexed: 11/20/2022] Open
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18
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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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19
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Gagaoua M, Terlouw EMC, Micol D, Boudjellal A, Hocquette JF, Picard B. Understanding Early Post-Mortem Biochemical Processes Underlying Meat Color and pH Decline in the Longissimus thoracis Muscle of Young Blond d'Aquitaine Bulls Using Protein Biomarkers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:6799-6809. [PMID: 26160326 DOI: 10.1021/acs.jafc.5b02615] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Many studies on color biochemistry and protein biomarkers were undertaken in post-mortem beef muscles after ≥24 hours. The present study was conducted on Longissimus thoracis muscles of 21 Blond d'Aquitaine young bulls to evaluate the relationships between protein biomarkers present during the early post-mortem and known to be related to tenderness and pH decline and color development. pH values at 45 min, 3 h, and 30 h post-mortem were correlated with three, seven, and six biomarkers, respectively. L*a*b* color coordinates 24 h post-mortem were correlated with nine, five, and eight protein biomarkers, respectively. Regression models included Hsp proteins and explained between 47 and 59% of the variability between individuals in pH and between 47 and 65% of the variability in L*a*b* color coordinates. Proteins correlated with pH and/or color coordinates were involved in apoptosis or had antioxidative or chaperone activities. The main results include the negative correlations between pH45 min, pH3 h, and pHu and Prdx6, which may be explained by the antioxidative and phospholipase activities of this biomarker. Similarly, inducible Hsp70-1A/B and μ-calpain were correlated with L*a*b* coordinates, due to the protective action of Hsp70-1A/B on the proteolytic activities of μ-calpain on structural proteins. Correlations existed further between MDH1, ENO3, and LDH-B and pH decline and color stability probably due to the involvement of these enzymes in the glycolytic pathway and, thus, the energy status of the cell. The present results show that research using protein indicators may increase the understanding of early post-mortem biological mechanisms involved in pH and beef color development.
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Affiliation(s)
- Mohammed Gagaoua
- †INRA, UMR 1213 Herbivores, F-63122 Saint-Genès Champanelle, France
- ‡Clermont Université, VetAgro Sup, UMR 1213 Herbivores, B.P. 10448, F-63000 Clermont-Ferrand, France
- §Equipe Maquav, INATAA, Université Frères Mentouri Constantine, Route de Ain El-Bey, 25000 Constantine, Algeria
| | - E M Claudia Terlouw
- †INRA, UMR 1213 Herbivores, F-63122 Saint-Genès Champanelle, France
- ‡Clermont Université, VetAgro Sup, UMR 1213 Herbivores, B.P. 10448, F-63000 Clermont-Ferrand, France
| | - Didier Micol
- †INRA, UMR 1213 Herbivores, F-63122 Saint-Genès Champanelle, France
- ‡Clermont Université, VetAgro Sup, UMR 1213 Herbivores, B.P. 10448, F-63000 Clermont-Ferrand, France
| | - Abdelghani Boudjellal
- §Equipe Maquav, INATAA, Université Frères Mentouri Constantine, Route de Ain El-Bey, 25000 Constantine, Algeria
| | - Jean-François Hocquette
- †INRA, UMR 1213 Herbivores, F-63122 Saint-Genès Champanelle, France
- ‡Clermont Université, VetAgro Sup, UMR 1213 Herbivores, B.P. 10448, F-63000 Clermont-Ferrand, France
| | - Brigitte Picard
- †INRA, UMR 1213 Herbivores, F-63122 Saint-Genès Champanelle, France
- ‡Clermont Université, VetAgro Sup, UMR 1213 Herbivores, B.P. 10448, F-63000 Clermont-Ferrand, France
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Capriotti AL, Cavaliere C, Foglia P, Piovesana S, Samperi R, Zenezini Chiozzi R, Laganà A. Development of an analytical strategy for the identification of potential bioactive peptides generated by in vitro tryptic digestion of fish muscle proteins. Anal Bioanal Chem 2014; 407:845-54. [PMID: 25168116 DOI: 10.1007/s00216-014-8094-z] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2014] [Revised: 07/28/2014] [Accepted: 08/06/2014] [Indexed: 11/28/2022]
Abstract
In the last years, food proteins and peptides are attracting great attention because of the emergence of a new field, that of food-derived bioactive peptides. This paper presents a comparison and evaluation of four different experiments for the identification of sarcoplasmic and myofibrillar fish peptides. This study is aimed at the development of a simple and fast method for the identification of peptides that could arise from fish meat if trypsin was the only digestive enzyme acting on fish meat proteins. In particular, we tested the use of ultrafiltration membranes with a molecular weight cutoff of 3,000 Da. Data analysis has shown that the experiment in which there is neither precipitation nor an ultrafiltration step performed better and allowed the identification of a larger number of peptides and potential antimicrobial peptides (AMPs); this workflow provided 473 and 398 total identified peptides and 44 and 18 AMPs for sarcoplasmic and myofibrillar extracts, respectively. This protocol is found to be faster and more straightforward than the other three tested workflows. The developed strategy could be also useful for other food matrices and could provide information about food quality and safety control.
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Affiliation(s)
- Anna Laura Capriotti
- Department of Chemistry, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00185, Rome, Italy,
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