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Gao C, Wen H, Dai D, Li Q, Zhou Y. Transcriptome analysis reveals the effects of Schizochytrium sp. on the meat quality attributes of Tan lambs. Meat Sci 2024; 216:109583. [PMID: 38944909 DOI: 10.1016/j.meatsci.2024.109583] [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: 12/08/2023] [Revised: 06/10/2024] [Accepted: 06/25/2024] [Indexed: 07/02/2024]
Abstract
Schizochytrium sp., a feed additive, positively affects the quality of animal meat. In this study, the molecular mechanisms through which dietary Schizochytrium sp. affects the meat quality characteristics of Tan lambs were investigated using transcriptomic techniques. The findings demonstrate that the lambs supplemented with Schizochytrium sp. had a larger loin eye area and a higher average daily gain and intramuscular fat content (P < 0.05). They also had lower drip loss (at 24 and 48 h) and shear force (P < 0.05). Further, 745 genes were differentially expressed between lambs supplemented with Schizochytrium and the control group. Moreover, KEGG pathway analysis showed that the ECM-receptor interaction pathway, which is related to muscle generation and intramuscular fat deposition, was significantly enriched in the lambs administered a diet containing Schizochytrium sp. Herein, we identified some pivotal genes linked to muscular system development and lipid metabolism. Thus, using Schizochytrium sp. may boost the meat quality of Tan lambs by modifying the expression of genes related to hub pathways. The results supply a new basis to determine the molecular mechanisms through which Schizochytrium sp. supplementation regulates the meat quality characteristics of sheep.
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Affiliation(s)
- Changpeng Gao
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
| | - Hongrui Wen
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
| | - Dongwen Dai
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
| | - Qingmin Li
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
| | - Yuxiang Zhou
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China.
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2
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Bian T, Xing T, Zhao X, Xu X. Effects of Wooden Breast Myopathy on Meat Quality Characteristics of Broiler Pectoralis Major Muscle and Its Changes with Intramuscular Connective Tissue. Foods 2024; 13:507. [PMID: 38397484 PMCID: PMC10888062 DOI: 10.3390/foods13040507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2024] [Revised: 02/03/2024] [Accepted: 02/04/2024] [Indexed: 02/25/2024] Open
Abstract
This study aimed to investigate the effect of wooden breast (WB) myopathy on chemical composition, meat quality attributes and physiochemical characteristics of intramuscular connective tissue (IMCT) of broiler pectoralis major (PM) muscle. Thirty-six fillets were classified into varying degrees of WB condition, including normal, moderate and severe. Results show that WB myopathy altered the collagen profile in PM muscle by increasing total collagen content and decreasing collagen solubility. The composition of macromolecules in IMCT, including hydroxylysyl pyridoxine cross-linking, decorin and glycosaminoglycans, were increased with the severity of WB myopathy. Differential scanning calorimetry analysis indicated higher denaturation temperatures and lower denaturation enthalpy of IMCT for WB. Secondary structures of α-helix and β-sheet in the IMCT of WB were changed to β-turn and random coil. In addition, chemical composition and meat quality attributes showed a correlation with collagen profile and IMCT characteristics. Overall, this study emphasizes the effect of WB myopathy on IMCT and their contributions to meat quality variation.
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Affiliation(s)
- Tianjiao Bian
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - Tong Xing
- Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xue Zhao
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinglian Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
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3
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Deng K, Liu Z, Su Y, Fan Y, Zhang Y, Wang F. Comparison of muscle fiber characteristics and meat quality between newborn and adult Haimen goats. Meat Sci 2024; 207:109361. [PMID: 37857027 DOI: 10.1016/j.meatsci.2023.109361] [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: 07/06/2023] [Revised: 10/03/2023] [Accepted: 10/07/2023] [Indexed: 10/21/2023]
Abstract
Goat meat is popular with consumers for its rich nutritional content. Muscle fiber characteristics have been shown to play a crucial role in determining the quantity and quality of meat. However, little is known about the temporal changes in muscle fiber characteristics and meat quality during growth in goats. In this study, muscle fiber type, fiber diameter, fiber cross-sectional area (CSA), glycolytic potential (GP), meat pH, and meat color were analyzed in the gastrocnemius (GAS), gluteus medius (GM), biceps brachii (BB), longissimus lumborum (LL) muscles from newborn (NHMG) and adult (AHMG) Haimen goats. The distribution of type I and type Π fiber in goats is not consistent across the four muscles and undergoes alterations with age. The diameter and CSA of the muscle fibers were similar among the four NHMG muscles. However, in AHMG, the LL muscle had the largest fiber in terms of both diameter and CSA, followed by BB, GM, and GAS muscles. Moreover, the CSA of type Π fibers was higher than that of type I fibers in both NHMG and AHMG. GP values ranged from 90 to 140 umol/g across the muscle and no significant differences were observed. AHMG had a higher pH level and a* value, but lower L* and b* values than NHMG. Overall, our findings enhance our understanding of the changes in muscle fiber type and meat quality during the growth in Haimen goats and provide a basis for future research on the development and transformation of muscle fibers in goats.
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Affiliation(s)
- Kaiping Deng
- Institute of Sheep and Goat Science, Nanjing Agricultural University, Nanjing 210095, China; Institute of Haimen Goat Industry, Nanjing Agricultural University, Nanjing 210095, China
| | - Zhipeng Liu
- Institute of Sheep and Goat Science, Nanjing Agricultural University, Nanjing 210095, China; Institute of Haimen Goat Industry, Nanjing Agricultural University, Nanjing 210095, China
| | - Yalong Su
- Institute of Sheep and Goat Science, Nanjing Agricultural University, Nanjing 210095, China; Institute of Haimen Goat Industry, Nanjing Agricultural University, Nanjing 210095, China
| | - Yixuan Fan
- Institute of Sheep and Goat Science, Nanjing Agricultural University, Nanjing 210095, China; Institute of Haimen Goat Industry, Nanjing Agricultural University, Nanjing 210095, China
| | - Yanli Zhang
- Institute of Sheep and Goat Science, Nanjing Agricultural University, Nanjing 210095, China; Institute of Haimen Goat Industry, Nanjing Agricultural University, Nanjing 210095, China
| | - Feng Wang
- Institute of Sheep and Goat Science, Nanjing Agricultural University, Nanjing 210095, China; Institute of Haimen Goat Industry, Nanjing Agricultural University, Nanjing 210095, China.
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4
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Hennessy N, Simms C. Skeletal muscle extracellular matrix structure under applied deformation observed using second harmonic generation microscopy. Acta Biomater 2023; 172:135-146. [PMID: 37804951 DOI: 10.1016/j.actbio.2023.09.047] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 09/24/2023] [Accepted: 09/26/2023] [Indexed: 10/09/2023]
Abstract
The mechanical and structural properties of passive skeletal muscle are important for musculoskeletal models in impact biomechanics, rehabilitation engineering and surgical simulation. Passive properties of skeletal muscle depend strongly on the architecture of the extracellular matrix (ECM), but the structure of ECM and its realignment under applied deformation remain poorly understood. We apply second harmonic generation (SHG) microscopy to study muscle ECM in intact muscle samples both under deformation and in the undeformed state. A method for regional relocation was developed, so that the same ECM segment could be viewed before and after applying deformations. Skeletal muscle ECM was viewed at multiple scales and in three states: undeformed, under compression and under tension. Results show that second harmonic generation microscopy provides substantial detail of skeletal muscle ECM over a wide range of length scales, especially the perimysium structure. We present images of individual portions of skeletal muscle ECM both undeformed and subjected to tensile/compressive deformation. We also present data showing the response of the perimysium to a partial thickness cut applied to a section under tensile deformation. STATEMENT OF SIGNIFICANCE: Second Harmonic Generation (SHG) microscopy is an imaging technique which takes advantage of a non-linear and coherent frequency doubling optical effect that is present in a small number of biological molecules, primarily collagen Type I, II and myosin. Collagen I is the most abundant collagen type in skeletal muscle, making SHG a promising option for visualisation of the skeletal muscle extracellular matrix (ECM). SHG microscopy does not require fixing or staining. This short communication presents the application of SHG microscopy to skeletal muscle ECM to improve our understanding of how collagen fibres reorganise under applied tensile and compression, including microscopic observations of collagen fibre reorganisation for intact samples by using a method to re-identify specific regions in repeated deformation tests.
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Affiliation(s)
- Niamh Hennessy
- Trinity Centre for Biomedical Engineering, Department of Mechanical, Manufacturing and Biomedical Engineering, Parsons Building, Trinity College Dublin, College Green, Dublin 2, Ireland.
| | - Ciaran Simms
- Trinity Centre for Biomedical Engineering, Department of Mechanical, Manufacturing and Biomedical Engineering, Parsons Building, Trinity College Dublin, College Green, Dublin 2, Ireland
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5
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Tang H, Zhang H, Liu D, Li S, Wang Z, Yu D, Guo ZB, Hou S, Zhou Z. Changes in physical architecture and lipids compounds in skeletal muscle from Pekin duck and Liancheng white duck. Poult Sci 2023; 102:103106. [PMID: 37837677 PMCID: PMC10585346 DOI: 10.1016/j.psj.2023.103106] [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: 07/04/2023] [Revised: 08/13/2023] [Accepted: 09/07/2023] [Indexed: 10/16/2023] Open
Abstract
As a complex food, meat displays various biochemical properties that are determined to a great extent by physical architecture and lipid metabolites. Pekin duck and Liancheng white duck are elite breeds with distinct characteristics. Here, we explored the development of the muscle fibers from embryonic stage to 10-wk after birth, and muscle fibers grow slowly after 8-wk. We investigated the meat quality, ultrastructure, lipidomics profiling, and lipids spatial distribution of skeletal muscle at 8 wk. Pekin duck has lower Warner-Bratzler shear force (WBSF) (P < 0.05), high intramuscular fat (IMF) (P < 0.01), longer and wider sarcomere, and higher mitochondrial density (P < 0.001). Liancheng white duck with tighter collagen architecture. A total of 950 lipids from 6 lipid classes identified with lipidomics were analyzed, the levels of GP, GL, and PR were significantly higher in Pekin duck (P < 0.05), SL and ST were significantly higher in Liancheng white duck (P < 0.05). There were 333 significantly different lipids (|log2(Fold Change)| ≥ 1 and FDR < 0.05) screened, most lipids distributed in the muscle tissue were uniform, but some specifically distributed in connective tissue. To some extent, the results demonstrate the high lipid deposition capacity of Pekin duck and the high medicinal function of Liancheng white duck. Our study provides new insights into the relationship between skeletal muscle architecture and meat toughness, which increased the knowledge of lipidomic characteristics and provide a basis for duck meat authentication.
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Affiliation(s)
- Hehe Tang
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - He Zhang
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Dapeng Liu
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Shunan Li
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Zhen Wang
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Daxun Yu
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Zhan Bao Guo
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Shuisheng Hou
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Zhengkui Zhou
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China.
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6
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da Silva JC, Silva LHP, de Souza MV, Coelho PGB, de Castro Nunes CL, da Silva W, Assis DEF, da Silva Martins T, Chizzotti ML, Guimarães SEF. Characteristics of intramuscular collagen in calf-fed Nellore bulls and steers throughout the finishing phase. Meat Sci 2023; 206:109347. [PMID: 37757505 DOI: 10.1016/j.meatsci.2023.109347] [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: 06/07/2023] [Revised: 09/06/2023] [Accepted: 09/19/2023] [Indexed: 09/29/2023]
Abstract
This study evaluated collagen solubility and gene expression of biomarkers for intramuscular collagen (IMCT) deposition and remodeling in the Longissimus muscle of bulls and steers through the finishing phase. Thirty-six Nellore calves were used (18 bulls and 18 steers), and six of each sexual condition were randomly assigned to be harvested at 0, 100, or 200 days on feed (DOF) to evaluate collagen characteristics in different time points throughout the finishing phase. Bulls showed a greater collagen solubility than steers (P = 0.03). The gene expression of fibrogenic markers (TGFβ1, COL1A1, and COL3A1) and IMCT remodeling mediators (MMPII, TIMPII, and LOX) were not affected by sexual condition or DOF (P > 0.05). Our data indicate that young Nellore bulls have a higher percentage of soluble intramuscular collagen, possibly due to higher collagen remodeling associated with a faster growth rate and muscle hypertrophy. Moreover, castration and DOF did not modify mRNA levels of fibrogenic and collagen remodeling markers.
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Affiliation(s)
| | | | | | | | | | - Walmir da Silva
- Department of Animal Science, Universidade Federal de Viçosa, Viçosa, MG 36570-900, Brazil
| | | | | | - Mario Luiz Chizzotti
- Department of Animal Science, Universidade Federal de Viçosa, Viçosa, MG 36570-900, Brazil
| | - Simone Eliza Facioni Guimarães
- Department of Veterinary, Universidade Federal de Viçosa, Viçosa, MG 36570-900, Brazil; Department of Animal Science, Universidade Federal de Viçosa, Viçosa, MG 36570-900, Brazil.
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7
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Forgiarini J, Krabbe EL, Alves DA, Avila VS, Kawski VL, Contreira CL, Bavaresco C, Roll VFB. Cut yield and meat quality of brown eggshell laying hens housed in an alternative system and submitted to different feeding volumes. AN ACAD BRAS CIENC 2023; 95:e20191240. [PMID: 37991099 DOI: 10.1590/0001-3765202320191240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Accepted: 03/03/2020] [Indexed: 11/23/2023] Open
Abstract
The aim was to evaluate the effect of different feeding volumes on the cut yield and meat quality of brown eggshell laying hens strain Embrapa 051 (E051) during the laying cycle, reared in an alternative system and slaughtered at 73 weeks, with reference to the lineage Lohmann Brown (LB). 600 hens E051 and 200 hens LB were used in an entirely randomized experimental design totalizing 5 replicates with 40 birds each. The treatments were: Control (LB fed with 100% of their dietary requirements), E051 fed with 93% of the control diet, E051 fed with 100% of the control diet, and E051 fed with 107% of the control diet. Birds were supplemented daily with 30g of ground grasses. Different feeding volumes did not alter the physicochemical quality of the meat and the cut yield. Body and cold carcass weight were greater in the E051 fed with 107% of the reference feed compared to the LB or the E051 fed with 7% less than the control diet. Yellow color intensity was greater in the E051 than in LB. The results demonstrated that, at the end of their productive cycle, the E051 without a restricted diet presents good carcass characteristics and potential for industrialized development.
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Affiliation(s)
- Juliana Forgiarini
- Universidade Federal de Pelotas, Programa de Pós-Graduação em Zootecnia, Faculdade de Agronomia Eliseu Maciel, Departamento de Zootecnia, Av. Eliseu Maciel, Campus Universitário, s/n, Caixa Postal 354, 96010-900 Capão do Leão, RS, Brazil
| | - Everton Luis Krabbe
- Empresa Brasileira de Pesquisa Agropecuária - EMBRAPA, Rodovia BR-153, Km 110, Distrito de Tamanduá, Caixa Postal 321, 89715-899 Concórdia, SC, Brazil
| | - Débora Aline Alves
- Universidade Federal de Pelotas, Programa de Pós-Graduação em Zootecnia, Faculdade de Agronomia Eliseu Maciel, Departamento de Zootecnia, Av. Eliseu Maciel, Campus Universitário, s/n, Caixa Postal 354, 96010-900 Capão do Leão, RS, Brazil
| | - Valdir S Avila
- Empresa Brasileira de Pesquisa Agropecuária - EMBRAPA, Rodovia BR-153, Km 110, Distrito de Tamanduá, Caixa Postal 321, 89715-899 Concórdia, SC, Brazil
| | - Vicky L Kawski
- Empresa Brasileira de Pesquisa Agropecuária - EMBRAPA, Rodovia BR-153, Km 110, Distrito de Tamanduá, Caixa Postal 321, 89715-899 Concórdia, SC, Brazil
| | - Cristiele L Contreira
- Universidade Federal de Pelotas, Programa de Pós-Graduação em Zootecnia, Faculdade de Agronomia Eliseu Maciel, Departamento de Zootecnia, Av. Eliseu Maciel, Campus Universitário, s/n, Caixa Postal 354, 96010-900 Capão do Leão, RS, Brazil
| | - Caroline Bavaresco
- Universidade Federal de Pelotas, Programa de Pós-Graduação em Zootecnia, Faculdade de Agronomia Eliseu Maciel, Departamento de Zootecnia, Av. Eliseu Maciel, Campus Universitário, s/n, Caixa Postal 354, 96010-900 Capão do Leão, RS, Brazil
| | - Victor Fernando B Roll
- Universidade Federal de Pelotas, Programa de Pós-Graduação em Zootecnia, Faculdade de Agronomia Eliseu Maciel, Departamento de Zootecnia, Av. Eliseu Maciel, Campus Universitário, s/n, Caixa Postal 354, 96010-900 Capão do Leão, RS, Brazil
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Lukkananukool A, Polyorach S, Sommart K, Chaosap C. Effect of Different Roughage Sources in Fermented Total Mixed Ration and Energy Intake on Meat Quality, Collagen Solubility, Troponin T Degradation, and Fatty Acids of Native Thai Cattle Longissimus Muscle. Foods 2023; 12:3402. [PMID: 37761110 PMCID: PMC10527866 DOI: 10.3390/foods12183402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 09/10/2023] [Accepted: 09/11/2023] [Indexed: 09/29/2023] Open
Abstract
The effects of roughage sources in the fermented total mixed ration (FTMR) and the level of energy intake on meat quality, collagen solubility, and troponin T degradation in longissimus thoracis (LT) muscle of native Thai cattle (NTC) were investigated. Results showed that roughage source affected fatty acid composition in the LT muscle (p < 0.05), as NTC fed Pakchong 1-Napier-based FTMR had higher monounsaturated fatty acid content and ω 6:ω 3 ratio. The high-energy ad libitum group had lower drip loss, lower shear force, and higher percent collagen solubility (p < 0.05). However, energy intake had no effect on troponin T degradation and fatty acid composition (p > 0.05). Longer aging of 14 days showed lower shear force values, higher collagen solubility, and troponin T degradation rate but higher cooking loss (p < 0.01). In conclusion, the meat quality of NTC could be improved by ad libitum feeding with NG-FTMR, as their meat had higher MUFA content, lower drip loss, lower shear force, and higher collagen solubility. In addition, the tenderness of NTC meat could be further improved by longer aging of 14 days post-mortem.
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Affiliation(s)
- Achara Lukkananukool
- Department of Animal Technology and Fishery, School of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; (A.L.); (S.P.)
| | - Sineenart Polyorach
- Department of Animal Technology and Fishery, School of Agricultural Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; (A.L.); (S.P.)
| | - Kritapon Sommart
- Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand;
| | - Chanporn Chaosap
- Department of Agricultural Education, School of Industrial Education and Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
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9
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Zhang Y, Huang M, Shao X, Zhang F, Li Z, Bai Y, Xu X, Wang P, Zhao T. Insights into Intramuscular Connective Tissue Associated with Wooden Breast Myopathy in Fast-Growing Broiler Chickens. Foods 2023; 12:2375. [PMID: 37372588 DOI: 10.3390/foods12122375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 06/08/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023] Open
Abstract
Wooden breast myopathy (WBM) is a meat abnormality affecting pectoralis majors (PMs) of fast-growing broiler chickens. WBM-affected PMs exhibited varied meat qualities with increasing WBM severity. Normal PMs (NOR), mild WBM-affected PMs (MIL), moderate WBM-affected PMs (MOD), and severe WBM-affected PMs (SEV) were selected as raw materials. The structure and organization of connective tissue and fibrillar collagen were investigated through immersing with sodium hydroxide solution, Masson trichrome staining, and using an electron microscope. The mechanical strength of intramuscular connective tissue was analyzed via the shear force of samples treated with sodium hydroxide solution. The thermal property and secondary structure of connective tissue were analyzed by differential scanning calorimetry and Fourier transform infrared spectroscopy. The obtained connective tissue was dissolved in a sodium hydroxide solution for the evaluation of the physicochemical properties of proteins, including particle size, molecular weight, surface hydrophobicity, and intrinsic fluorescence. In particular, the particle size was measured using a zeta potential instrument. The molecular weight was analyzed by sodium dodecyl sulfate polyacrylamide gel electrophoresis. The surface hydrophobicity and intrinsic fluorescence were measured by spectroscopy technology. Histologically, macrophage infiltration, myodegeneration and necrosis, regeneration, fibrous connective tissue, and thickened perimysial connective tissue were observed in WBM-affected PMs, especially SEV with fibrosis, including blood vessels. Compared with NOR, WBM led to increased average diameter of the collagen fibrils in perimysial (36.61 nm of NOR to 69.73 nm of SEV) and endomysial (34.19 nm of NOR to 56.93 nm of SEV) layers. A significant increase (p < 0.05) was observed in the mechanical strength (2.05 N to 5.55 N) of fresh PMs and the thermal transition temperature (onset temperature (TO), 61.53 °C to 67.50 °C; maximum transition temperature (TM), 66.46 °C to 70.18 °C; termination temperature (TE), 77.20 °C to 80.88 °C) of connective tissue from NOR to SEV. Cooking decreased the mechanical strength, and MOD samples showed the highest mechanical strength (1.24 N, p < 0.05), followed by SEV (0.96 N), MIL (0.93 N), and NOR (0.72 N). For proteins in connective tissue, random coil (19.64% to 29.61%, p < 0.0001), particle size (p < 0.05), and surface hydrophobicity (p < 0.05) increased with the decrease in the α-helix (14.61% to 11.54%, p < 0.0001), β-sheet (45.71% to 32.80%, p < 0.0001), and intrinsic fluorescence of proteins from NOR to SEV. The molecular weights of intramuscular connective tissue proteins were in the ranges of >270 kDa, 180-270 kDa, 110-180 kDa, 95-100 kDa, and <15 kDa. Taken together, WBM resulted in thickened organization, tightly packed collagen fibrils, increased mechanical strength and thermal temperature, and increased particle size, surface hydrophobicity, and intrinsic fluorescence of proteins in connective tissue, as the WBM severity increased.
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Affiliation(s)
- Yulong Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Mingyuan Huang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Xuefei Shao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Feiyu Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Zhen Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Yun Bai
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Xinglian Xu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Peng Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Jiangsu Synergetic Innovation Center of Meat Production and Processing, Nanjing 210095, China
- National Center of Meat Quality and Safety Control, Nanjing 210095, China
| | - Tinghui Zhao
- Ninglang Animal Husbandry Work Instructing Station, Lijiang 674301, China
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10
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Listyarini K, Sumantri C, Rahayu S, Islam MA, Akter SH, Uddin MJ, Gunawan A. Hepatic Transcriptome Analysis Reveals Genes, Polymorphisms, and Molecules Related to Lamb Tenderness. Animals (Basel) 2023; 13:ani13040674. [PMID: 36830461 PMCID: PMC9951696 DOI: 10.3390/ani13040674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 02/08/2023] [Accepted: 02/10/2023] [Indexed: 02/17/2023] Open
Abstract
Tenderness is a key meat quality trait that determines the public acceptance of lamb consumption, so genetic improvement toward lamb with higher tenderness is pivotal for a sustainable sheep industry. However, unravelling the genomics controlling the tenderness is the first step. Therefore, this study aimed to identify the transcriptome signatures and polymorphisms related to divergent lamb tenderness using RNA deep sequencing. Since the molecules and enzymes that control muscle growth and tenderness are metabolized and synthesized in the liver, hepatic tissues of ten sheep with divergent phenotypes: five high- and five low-lamb tenderness samples were applied for deep sequencing. Sequence analysis identified the number of reads ranged from 21.37 to 25.37 million bases with a mean value of 22.90 million bases. In total, 328 genes are detected as differentially expressed (DEGs) including 110 and 218 genes that were up- and down-regulated, respectively. Pathway analysis showed steroid hormone biosynthesis as the dominant pathway behind the lamb tenderness. Gene expression analysis identified the top high (such as TP53INP1, CYP2E1, HSD17B13, ADH1C, and LPIN1) and low (such as ANGPTL2, IGFBP7, FABP5, OLFML3, and THOC5) expressed candidate genes. Polymorphism and association analysis revealed that mutation in OLFML3, ANGPTL2, and THOC5 genes could be potential candidate markers for tenderness in sheep. The genes and pathways identified in this study cause variation in tenderness, thus could be potential genetic markers to improve meat quality in sheep. However, further validation is needed to confirm the effect of these markers in different sheep populations so that these could be used in a selection program for lamb with high tenderness.
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Affiliation(s)
- Kasita Listyarini
- Graduate School of Animal Production and Technology, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia
| | - Cece Sumantri
- Department of Animal Production and Technology, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia
| | - Sri Rahayu
- Department of Animal Production and Technology, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia
| | - Md. Aminul Islam
- Immunogenomics and Alternative Medicine (IAM) Laboratory, Department of Medicine, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Syeda Hasina Akter
- Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Muhammad Jasim Uddin
- School of Veterinary Medicine, Murdoch University, Murdoch, WA 6150, Australia
- Center for Biosecurity and One Health, Harry Butler Institute, Murdoch University, Murdoch, WA 6150, Australia
- Correspondence: (M.J.U.); (A.G.)
| | - Asep Gunawan
- Department of Animal Production and Technology, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia
- Correspondence: (M.J.U.); (A.G.)
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11
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Zhang M, Guo Y, Su R, Corazzin M, Hou R, Xie J, Zhang Y, Zhao L, Su L, Jin Y. Transcriptome analysis reveals the molecular regulatory network of muscle development and meat quality in Sunit lamb supplemented with dietary probiotic. Meat Sci 2022; 194:108996. [PMID: 36195032 DOI: 10.1016/j.meatsci.2022.108996] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 09/13/2022] [Accepted: 09/23/2022] [Indexed: 11/27/2022]
Abstract
Supplementing animal feed with probiotic additives can promote muscle production and improve meat quality. The study aimed to explore the effects of dietary probiotics supplementation on the performance, meat quality and muscle transcriptome profile in Sunit lamb. Overall, feeding probiotics significantly increased the body length, LT area, pH24h and intramuscular fat (IMF) content, but decreased cooking loss and meat shear force compared to the control group (P < .05). A total of 651 differentially expressed genes (DEGs) were found in probiotic supplemented lambs. Pathway analysis revealed that DEGs were involved in multiple pathways related to muscle development and fat deposition, such as the ECM-receptor interactions, the MAPK signaling pathway and the FoxO signaling pathway. Therefore, dietary probiotic supplementation can improve muscle development and final meat quality in Sunit lambs by altering gene expression profiles associated with key pathways, providing unique insights into the molecular mechanisms by which dietary probiotics regulate muscle development in the lamb industry.
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Affiliation(s)
- Min Zhang
- College of Food Science and Engineering, Inner Mongolia Agriculture University, China
| | - Yueying Guo
- College of Food Science and Engineering, Inner Mongolia Agriculture University, China
| | - Rina Su
- Inner Mongolia Vocational College of Chemical Engineering, China
| | - Mirco Corazzin
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Italy
| | - Ran Hou
- College of Food Science and Engineering, Inner Mongolia Agriculture University, China
| | - Jingyu Xie
- College of Food Science and Engineering, Inner Mongolia Agriculture University, China
| | - Yue Zhang
- College of Food Science and Engineering, Inner Mongolia Agriculture University, China
| | - Lihua Zhao
- College of Food Science and Engineering, Inner Mongolia Agriculture University, China
| | - Lin Su
- College of Food Science and Engineering, Inner Mongolia Agriculture University, China
| | - Ye Jin
- College of Food Science and Engineering, Inner Mongolia Agriculture University, China.
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12
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Basurto IM, Muhammad SA, Gardner GM, Christ GJ, Caliari SR. Controlling scaffold conductivity and pore size to direct myogenic cell alignment and differentiation. J Biomed Mater Res A 2022; 110:1681-1694. [PMID: 35762455 PMCID: PMC9540010 DOI: 10.1002/jbm.a.37418] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 05/20/2022] [Accepted: 05/24/2022] [Indexed: 12/27/2022]
Abstract
Skeletal muscle's combination of three-dimensional (3D) anisotropy and electrical excitability is critical for enabling normal movement. We previously developed a 3D aligned collagen scaffold incorporating conductive polypyrrole (PPy) particles to recapitulate these key muscle properties and showed that the scaffold facilitated enhanced myotube maturation compared with nonconductive controls. To further optimize this scaffold design, this work assessed the influence of conductive polymer incorporation and scaffold pore architecture on myogenic cell behavior. Conductive PPy and poly(3,4-ethylenedioxythiophene) (PEDOT) particles were synthesized and mixed into a suspension of type I collagen and chondroitin sulfate prior to directional freeze-drying to produce anisotropic scaffolds. Energy dispersive spectroscopy revealed homogenous distribution of conductive PEDOT particles throughout the scaffolds that resulted in a threefold increase in electrical conductivity while supporting similar myoblast metabolic activity compared to nonconductive scaffolds. Control of freezing temperature enabled fabrication of PEDOT-doped scaffolds with a range of pore diameters from 98 to 238 μm. Myoblasts conformed to the anisotropic contact guidance cues independent of pore size to display longitudinal cytoskeletal alignment. The increased specific surface area of the smaller pore scaffolds helped rescue the initial decrease in myoblast metabolic activity observed in larger pore conductive scaffolds while also promoting modestly increased expression levels of the myogenic marker myosin heavy chain (MHC) and gene expression of myoblast determination protein (MyoD). However, cell infiltration to the center of the scaffolds was marginally reduced compared with larger pore variants. Together these data underscore the potential of aligned and PEDOT-doped collagen scaffolds for promoting myogenic cell organization and differentiation.
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Affiliation(s)
- Ivan M. Basurto
- Department of Biomedical EngineeringUniversity of VirginiaCharlottesvilleVirginiaUSA
| | - Samir A. Muhammad
- Department of Biomedical EngineeringUniversity of VirginiaCharlottesvilleVirginiaUSA
| | - Gregg M. Gardner
- Department of Chemical EngineeringUniversity of VirginiaCharlottesvilleVirginiaUSA
| | - George J. Christ
- Department of Biomedical EngineeringUniversity of VirginiaCharlottesvilleVirginiaUSA
- Department of Orthopedic SurgeryUniversity of VirginiaCharlottesvilleVirginiaUSA
| | - Steven R. Caliari
- Department of Biomedical EngineeringUniversity of VirginiaCharlottesvilleVirginiaUSA
- Department of Chemical EngineeringUniversity of VirginiaCharlottesvilleVirginiaUSA
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13
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Shen J, Zhang W, Jiang Q, Gao P, Xu Y, Xia W. The role of cathepsin L on structural changes of collagen fibers involved in textural deterioration of chilled grass carp (Ctenopharyngodon idella) fillets. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5858-5866. [PMID: 35426126 DOI: 10.1002/jsfa.11935] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 04/10/2022] [Accepted: 04/14/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Textural deterioration is a serious problem in chilled fish flesh. Cysteine proteinases are proposed to participate in disintegration of collagen fibers during this process, while its mechanism remains elusive. In the present study, a cysteine proteinase was purified from grass carp muscle and identified by mass spectrometry, and its effect on structural changes of collagen fibers was investigated. RESULTS During storage at 4 °C, cysteine proteinase activity in fillets increased to 1.53-fold at day 5 and maintained a high level later, and this variable was related to a decline in shear force and an increase in drip loss. A 29 kDa cysteine proteinase was purified through ammonium sulfate precipitation and column chromatography, and identified as cathepsin L. Cathepsin L caused collagen fibers to partly disintegrate into fibril bundles and individual fibrils at 48 h, while the triple helical structure of collagen molecules remained stable. Release of soluble proteins and glycosaminoglycans from cathepsin L-treated collagen fibers was time dependent, coinciding with a release of 4.12 ± 0.13% and 8.57 ± 0.03% at 48 h respectively. However, 0.85 ± 0.02% of hydroxyproline was freed from cathepsin L-treated collagen fibers at 48 h. Furthermore, scanning electron microscopy revealed that the inhibitory effect of cathepsin L could retard the destruction of intramuscular connective tissues (IMCTs). CONCLUSION These results indicated that cathepsin L might be involved in collagen fiber breakdown by degrading collagen-associated proteoglycans during textural deterioration of grass carp. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Jiandong Shen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Wei Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Pei Gao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
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14
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Moloney AP, Wilson SS, Siphambili S, Moran L, O’Riordan EG, O’Sullivan MG, Kerry JP, Monahan FJ, McGee M. The Colour, Composition and Eating Quality of Beef from Late- or Early-Maturing Suckler Bulls Finished at Pasture with or without Concentrate Supplementation. Animals (Basel) 2022; 12:ani12182417. [PMID: 36139278 PMCID: PMC9495212 DOI: 10.3390/ani12182417] [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: 08/04/2022] [Revised: 09/09/2022] [Accepted: 09/09/2022] [Indexed: 11/16/2022] Open
Abstract
Carcasses from pasture-finished early-maturing (EM), rather than late-maturing (LM), breed bulls may be more suited to meet the minimum carcass fatness classification of 2+ (6.0 on a 15-point scale) required for some markets. The comparative colour and eating quality of beef from grass-fed bulls of different maturities are unknown. Sixty yearling suckler-bred bulls were assigned to a 2 (maturities: EM and LM) × 2 (finishing strategies: grass only (G0) or grass + 4.0 kg concentrate daily (GC)) factorial design. Bulls were at pasture from 7 April, concentrates were introduced (or not) 97 days later, and bulls were slaughtered at 192 d post-turnout (approximately 19 mo of age). Carcass fat scores averaged 5.02, 6.20, 6.33 and 7.30 for LMG0, LMGC, EMG0 and EMGC bulls, respectively. Muscle colour did not differ between treatments. Muscle from LM had lower intramuscular fat concentration, collagen solubility and a tendency (p < 0.1) towards lower ratings for tenderness, texture, and acceptability of 14 d aged beef. Concentrate supplementation decreased the ratings for muscle tenderness but ratings for acceptability were not affected. Achieving the minimum carcass fatness was therefore not required to produce beef of acceptable eating quality and suckler bulls can access the “grass-fed” beef market.
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Affiliation(s)
- Aidan P. Moloney
- Animal & Grassland Research and Innovation Centre, Teagasc, Grange, Dunsany Co., C15 PW95 Meath, Ireland
- Correspondence:
| | - Shannon S. Wilson
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland
| | - Sibhekiso Siphambili
- School of Agriculture and Food Science, University College Dublin, D04 V1W8 Dublin 4, Ireland
| | - Lara Moran
- Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin 15, Ireland
- Lactiker Research Group, Department of Pharmacy and Food Science, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain
| | - Edward G. O’Riordan
- Animal & Grassland Research and Innovation Centre, Teagasc, Grange, Dunsany Co., C15 PW95 Meath, Ireland
| | - Maurice G. O’Sullivan
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland
| | - Joseph P. Kerry
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland
| | - Frank J. Monahan
- School of Agriculture and Food Science, University College Dublin, D04 V1W8 Dublin 4, Ireland
| | - Mark McGee
- Animal & Grassland Research and Innovation Centre, Teagasc, Grange, Dunsany Co., C15 PW95 Meath, Ireland
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15
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Zurbriggen G, Maglietti C, Pouzo L, Testa M, Riffel S, Elizalde J, Pavan E. Extending the feeding period beyond 8.0 mm of subcutaneous
fat reduces feed efficiency without improving meat colour and
tenderness of non-implanted feedlot steers. JOURNAL OF ANIMAL AND FEED SCIENCES 2022. [DOI: 10.22358/jafs/151153/2022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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16
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Codon Usage Bias and Cluster Analysis of the MMP-2 and MMP-9 Genes in Seven Mammals. Genet Res (Camb) 2022; 2022:2823356. [PMID: 36118275 PMCID: PMC9467794 DOI: 10.1155/2022/2823356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Accepted: 08/04/2022] [Indexed: 11/17/2022] Open
Abstract
Matrix metalloproteinase (MMP)-2 and MMP-9 are a family of Zn2+ and Ca2+-dependent gelatinase MMPs that regulate muscle development and disease treatment, and they are highly conservative during biological evolution. Despite increasing knowledge of MMP genes, their evolutionary mechanism for functional adaption remains unclear. Moreover, analysis of codon usage bias (CUB) is reliable to understand evolutionary associations. However, the distribution of CUB of MMP-2 and MMP-9 genes in mammals has not been revealed clearly. Multiple analytical software was used to study the genetic evolution, phylogeny, and codon usage pattern of these two genes in seven species of mammals. Results showed that the MMP-2 and MMP-9 genes have CUB. By comparing the content of synonymous codon bases amongst seven mammals, we found that MMP-2 and MMP-9 were low-expression genes in mammals with high codon conservation, and their third codon preferred the G/C base. RSCU analysis revealed that these two genes preferred codons encoding delicious amino acids. Analysing what factors influence CUB showed that the third base distributors of these two genes were C/A and C/T, and GC3S had a wide distribution range on the ENC plot reference curve under no selection or mutational pressure. Thus, mutational pressure is an important factor in CUB. This study revealed the usage characteristics of the MMP-2 and MMP-9 gene codons in different mammals and provided basic data for further study towards enhancing meat flavour, treating muscle disease, and optimizing codons.
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17
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Zhao Y, Chen L, Bruce HL, Wang Z, Roy BC, Li X, Zhang D, Yang W, Hou C. The Influence of Vacuum Packaging of Hot-Boned Lamb at Early
Postmortem Time on Meat Quality during Postmortem Chilled
Storage. Food Sci Anim Resour 2022; 42:816-832. [PMID: 36133632 PMCID: PMC9478973 DOI: 10.5851/kosfa.2022.e34] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Revised: 07/06/2022] [Accepted: 07/06/2022] [Indexed: 11/30/2022] Open
Abstract
To evaluate the effects of early postmortem vacuum packaging (VP) on meat quality
during postmortem chilled storage, hot-boned lamb was vacuum-packaged at 1, 6,
12, 24, and 48 h postmortem and stored around 2°C until 168 h postmortem,
with lamb packaged in plastic wrap as the control (aerobic packaging).
Intramuscular pH decline was delayed when lamb was vacuum packaged at 1, 6, and
12 h postmortem (p<0.05). The lamb vacuum-packaged at 1 h postmortem
(VP-1h group) had significantly lower shear force values and purge losses
accompanied by lower free thiol group values than other treatments during
postmortem storage and was also higher in extractable calpain-1 activity by 6 h
postmortem (p<0.05). Free thiol group concentrations were significantly
higher after VP at 6 and 12 h postmortem (p<0.05). Packaging lamb under
vacuum very early postmortem produced the lowest shear force and purge loss,
likely by slowing heat loss and muscle temperature decline, implying that lamb
quality is improved by VP when applied very early postmortem. This was at the
expense of protein oxidation, which was unrelated to other meat quality
measurements, most likely because potential contracture during hot boning
confounded its impact. Further research is required to understand the
implications of the interaction between protein oxidation, VP, and hot boning on
the acceptability of lamb.
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Affiliation(s)
- Yingxin Zhao
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products
Quality and Safety Control in Storage and Transport Process, Ministry of
Agriculture and Rural Affairs, Beijing 100193, China
| | - Li Chen
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products
Quality and Safety Control in Storage and Transport Process, Ministry of
Agriculture and Rural Affairs, Beijing 100193, China
| | - Heather L. Bruce
- Department of Agricultural, Food and
Nutritional Science, University of Alberta, Edmonton, AB T6G
2P5, Canada
| | - Zhenyu Wang
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products
Quality and Safety Control in Storage and Transport Process, Ministry of
Agriculture and Rural Affairs, Beijing 100193, China
| | - Bimol C. Roy
- Department of Agricultural, Food and
Nutritional Science, University of Alberta, Edmonton, AB T6G
2P5, Canada
| | - Xin Li
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products
Quality and Safety Control in Storage and Transport Process, Ministry of
Agriculture and Rural Affairs, Beijing 100193, China
| | - Dequan Zhang
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products
Quality and Safety Control in Storage and Transport Process, Ministry of
Agriculture and Rural Affairs, Beijing 100193, China
| | - Wei Yang
- Sunrise Material Co., Ltd.,
Jiangyin 214411, China
| | - Chengli Hou
- Institute of Food Science and Technology,
Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products
Quality and Safety Control in Storage and Transport Process, Ministry of
Agriculture and Rural Affairs, Beijing 100193, China
- Corresponding author: Chengli
Hou, Institute of Food Science and Technology, Chinese Academy of Agricultural
Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage
and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing
100193, China, Tel: +86-10-62819392, Fax: +86-10-62819392, E-mail:
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18
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Sato Y, Kawashima K, Fukui E, Matsumoto H, Yoshizawa F, Sato Y. Functional analysis reveals that Tinagl1 is required for normal muscle development in mice through the activation of ERK signaling. BIOCHIMICA ET BIOPHYSICA ACTA. MOLECULAR CELL RESEARCH 2022; 1869:119294. [PMID: 35597451 DOI: 10.1016/j.bbamcr.2022.119294] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 04/21/2022] [Accepted: 05/07/2022] [Indexed: 06/15/2023]
Abstract
Tinagl1 (tubulointerstitial nephritis antigen-like 1) is a matricellular protein involved in female infertility and breast cancer tumorigenesis. In this study, we analyzed the function of Tinagl1 in skeletal muscle using knockout mice and cell experiments. Although primary myoblasts isolated from Tinagl1-decifient (Tinagl1-/-) mice differentiated into normal myotubes, and treatment with recombinant Tinagl1 did not affect the proliferation or differentiation of C2C12 myoblasts, Tinagl1-/- mice exhibited reduced body mass and calf muscle weights compared to the control group (Tinagl1flox/flox). Furthermore, Tinagl1-/- mice showed myofibers with centrally located nuclei, which is a morphological marker of regenerating muscle or myopathy. In addition, the capillary density in the soleus muscle of Tinagl1-/- mice showed a decreasing trend compared to that of the control group. Importantly, si-RNA-mediated knockdown of TINAGL1 resulted in reduced tube formation in human umbilical vein endothelial cells (HUVECs), whereas treatment with Tinagl1 promoted tube formation. Immunoblot analysis revealed that Tinagl1 activates ERK signaling in both HUVECs and C2C12 myoblasts and myotubes, which are involved in the regulation of myogenic differentiation, proliferation, metabolism, and angiogenesis. Our results demonstrate that Tinagl1 may be required for normal muscle and capillary development through the activation of ERK signaling.
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Affiliation(s)
- Yoriko Sato
- Department of Animal Science, School of Agriculture, Tokai University, Kumamoto 8628652, Japan
| | - Keisuke Kawashima
- Department of Agrobiology and Bioresources, School of Agriculture, Utsunomiya University, Tochigi, 3218505, Japan
| | - Emiko Fukui
- Department of Agrobiology and Bioresources, School of Agriculture, Utsunomiya University, Tochigi, 3218505, Japan
| | - Hiromichi Matsumoto
- Department of Agrobiology and Bioresources, School of Agriculture, Utsunomiya University, Tochigi, 3218505, Japan
| | - Fumiaki Yoshizawa
- Department of Agrobiology and Bioresources, School of Agriculture, Utsunomiya University, Tochigi, 3218505, Japan
| | - Yusuke Sato
- Department of Animal Science, School of Agriculture, Tokai University, Kumamoto 8628652, Japan.
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19
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Bruce HL, Khaliq M, Puente J, Samanta SS, Roy BC. Influence of Canadian beef quality grade and method of intramuscular connective tissue isolation on collagen characteristics of the bovine longissimus thoracis. Meat Sci 2022; 191:108848. [DOI: 10.1016/j.meatsci.2022.108848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 04/12/2022] [Accepted: 05/11/2022] [Indexed: 10/18/2022]
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20
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Germain P, Delalande A, Pichon C. Role of Muscle LIM Protein in Mechanotransduction Process. Int J Mol Sci 2022; 23:ijms23179785. [PMID: 36077180 PMCID: PMC9456170 DOI: 10.3390/ijms23179785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 08/14/2022] [Accepted: 08/26/2022] [Indexed: 11/25/2022] Open
Abstract
The induction of protein synthesis is crucial to counteract the deconditioning of neuromuscular system and its atrophy. In the past, hormones and cytokines acting as growth factors involved in the intracellular events of these processes have been identified, while the implications of signaling pathways associated with the anabolism/catabolism ratio in reference to the molecular mechanism of skeletal muscle hypertrophy have been recently identified. Among them, the mechanotransduction resulting from a mechanical stress applied to the cell appears increasingly interesting as a potential pathway for therapeutic intervention. At present, there is an open question regarding the type of stress to apply in order to induce anabolic events or the type of mechanical strain with respect to the possible mechanosensing and mechanotransduction processes involved in muscle cells protein synthesis. This review is focused on the muscle LIM protein (MLP), a structural and mechanosensing protein with a LIM domain, which is expressed in the sarcomere and costamere of striated muscle cells. It acts as a transcriptional cofactor during cell proliferation after its nuclear translocation during the anabolic process of differentiation and rebuilding. Moreover, we discuss the possible opportunity of stimulating this mechanotransduction process to counteract the muscle atrophy induced by anabolic versus catabolic disorders coming from the environment, aging or myopathies.
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Affiliation(s)
- Philippe Germain
- UFR Sciences and Techniques, University of Orleans, 45067 Orleans, France
- Center for Molecular Biophysics, CNRS Orleans, 45071 Orleans, France
| | - Anthony Delalande
- UFR Sciences and Techniques, University of Orleans, 45067 Orleans, France
- Center for Molecular Biophysics, CNRS Orleans, 45071 Orleans, France
| | - Chantal Pichon
- UFR Sciences and Techniques, University of Orleans, 45067 Orleans, France
- Center for Molecular Biophysics, CNRS Orleans, 45071 Orleans, France
- Institut Universitaire de France, 1 Rue Descartes, 75231 Paris, France
- Correspondence:
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21
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Oppen D, Grossmann L, Weiss J. Insights into characterizing and producing anisotropic food structures. Crit Rev Food Sci Nutr 2022; 64:1158-1176. [PMID: 35997311 DOI: 10.1080/10408398.2022.2113365] [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] [Indexed: 11/03/2022]
Abstract
Besides the flavor profile of food, texture plays a major role in terms of the acceptance and likeability of food products. In contrast to gel-like homogenous isotropic structures, where the characterization is established and structure-texture mechanisms are well understood, there is still a lack of knowledge in the field of anisotropic complex food matrices. Food systems that show anisotropic properties in terms of macroscopic mechanical anisotropy as in grown meat, or mixed complex systems where anisotropic shaped particles or fibers are embedded into an isotropic matrix are challenging to characterize, hence the structure-texture correlation is not trivial to understand. In this paper, we bring together the state of the art of different anisotropic structures as a source of food, their formation in terms of structured plant proteins, and consequently the structure-texture correlation of those. Characteristic terms and properties to differentiate between anisotropic systems are introduced with the purpose to facilitate characterization of those. Based on the here provided terms and characteristics, further studies toward understanding such systems and their perception can be conducted. Beyond that, a first opinion on crucial influencing factors on the perception of anisotropic systems and their mechanistic background is provided.
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Affiliation(s)
- Dominic Oppen
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Lutz Grossmann
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Jochen Weiss
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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Science and technology of meat and meat products in Japan-Pursuit of their palatability under the influence of Washoku, traditional Japanese cuisine. Meat Sci 2022; 192:108919. [PMID: 35901584 DOI: 10.1016/j.meatsci.2022.108919] [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: 04/20/2022] [Revised: 07/05/2022] [Accepted: 07/15/2022] [Indexed: 11/23/2022]
Abstract
This review aimed to provide an overview of meat science and technology in Japan influenced by Washoku (traditional Japanese cuisine) from the aspect of meat palatability. The tradition of umami (savory taste) research would contribute to a better understanding of the mechanism of taste improvement by aging, processing, and feeding. Paying close attention to delicate food aroma in Washoku would facilitate finding preferable Wagyu beef aroma, as well as odor substances affecting human physiological conditions. Sticking to various food textures could potentially facilitate the research of heating gel of meat and enzymatic and nonenzymatic theories for meat tenderization. High-pressure studies of meat propose a novel approach to producing low-salt products. Raw ham, Lachs-type ham, might fascinate people due to its moist texture similar to that of raw fish. Methods to season traditional fake meat using plant materials in Washoku could give a hint for improving substituted meat flavor.
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Effects of Dietary Energy Density in a Fermented Total Mixed Ration Formulated with Different Ratios of Rice Straw and Cassava Pulp on 2- or 14-Day-Aged Meat Quality, Collagen, Fatty Acids, and Ribonucleotides of Native Thai Cattle Longissimus Muscle. Foods 2022; 11:foods11142046. [PMID: 35885289 PMCID: PMC9315666 DOI: 10.3390/foods11142046] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/01/2022] [Accepted: 07/07/2022] [Indexed: 02/06/2023] Open
Abstract
This study investigated the effects of dietary energy density in rice straw and cassava pulp fermented total mixed ration on pH, cooking loss, Warner−Bratzler shear force (WBSF), and collagen content of 2- or 14-d-aged native Thai cattle (NTC) Longissimus thoracic (LT) muscles and fatty acids and ribonucleotides of 2-d-aged LT. Eighteen yearling NTC (Bos indicus) were randomly divided into three dietary treatments (T1 = 8.9, T2 = 9.7, and T3 = 10.5 MJ ME/kg), with six bulls per treatment. The results showed that T1 had the highest WBSF (p < 0.05). However, T2 had similar WBSF to T3 (p > 0.05). With aging, cooking loss increased (p < 0.01), while WBSF decreased (p < 0.01). Insoluble and total collagen decreased with aging (p < 0.05). Dietary energy density had no effect (p > 0.05) on collagen content, ribonucleotides and most fatty acids. However, T1 had more (p < 0.05) decanoic (C10:0), vaccenic (C18:1n9t), trans-linolelaidic (C18:2n6t), eicosatrienoic (C20:3n6), and docosadienoic (C22:2) acids than T2 and T3. In terms of lowest feed cost with comparable tenderness to T2 and highest energy density, T3 may be well suited for feeding NTC. Aging for 14 days improves LT tenderness, but its cooking loss may affect yield and juiciness.
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Hastie M, Ha M, Jacob RH, Hepworth G, Torrico DD, Warner RD. High consumer acceptance of mutton and the influence of ageing method on eating quality. Meat Sci 2022; 189:108813. [PMID: 35461105 DOI: 10.1016/j.meatsci.2022.108813] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Revised: 03/26/2022] [Accepted: 03/29/2022] [Indexed: 10/18/2022]
Abstract
To compare the eating quality (EQ) of wet (WA) and dry aged (DA) mutton longissimus thoracis et lumborum (LTL) and semimembranosus (SM), bone-in leg and loin primals from 81 merino cull ewes were WA or DA for 14, 28, 42 or 56 days. Untrained consumers (n = 540) assessed the excised LTL and SM for EQ (tenderness, juiciness, liking of flavour and overall liking, 0-100), quality grade and respective willingness to pay (WTP). LTL scored higher than SM for EQ, P < 0.001 for all consumer sores. Mean LTL EQ scores were > 70 and mean SM EQ scores >54. Ageing method had no significant effect on LTL or SM EQ (P > 0.05 for all consumer scores). Ageing beyond 14 days improved SM and LTL tenderness. Consumers most often graded LTL and SM quality grades as "better than everyday" and "good everyday" respectively; corresponding WTP was 26.90 $AUD/kg and 18.80 $AUD/kg. Extended ageing periods improved mutton tenderness.
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Affiliation(s)
- Melindee Hastie
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
| | - Minh Ha
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
| | - Robin Henry Jacob
- Formerly Department of Primary Industries and Regional Development, The Government of Western Australia, 3 Baron-Hay Ct, South Perth, WA 6151, Australia
| | - Graham Hepworth
- Statistical Consulting Centre, The University of Melbourne, Parkville, VIC 3010, Australia.
| | - Damir Dennis Torrico
- Faculty of Agriculture and Life Sciences, PO Box 85084, Lincoln University, Lincoln, 7647 Canterbury, New Zealand.
| | - Robyn Dorothy Warner
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia.
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Wang H, Wang Y, Wu D, Gao S, Jiang S, Tang H, Lv G, Xiaobo Z, Meng X. Changes in physicochemical quality and protein properties of porcine
longissimus lumborum
during dry ageing. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15930] [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)
- Hengpeng Wang
- Agricultural Product Processing and Storage Lab, International Joint Research Laboratory of Intelligent Agriculture and Agriproducts Processing, School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu 212013 China
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University Yangzhou 225127 China
| | - Yinlan Wang
- School of Food Science, Jiangsu College of Tourism Yangzhou 225000 China
| | - Danxuan Wu
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University Yangzhou 225127 China
| | - Sumin Gao
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University Yangzhou 225127 China
| | - Songsong Jiang
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University Yangzhou 225127 China
| | - Hailian Tang
- Suzhou Tourism and Finance Institute, Jiangsu Union Technical Institue Suzhou 215000 China
| | - Guanhua Lv
- Agricultural Product Processing and Storage Lab, International Joint Research Laboratory of Intelligent Agriculture and Agriproducts Processing, School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu 212013 China
| | - Zou Xiaobo
- Agricultural Product Processing and Storage Lab, International Joint Research Laboratory of Intelligent Agriculture and Agriproducts Processing, School of Food and Biological Engineering, Jiangsu University Zhenjiang Jiangsu 212013 China
| | - Xiangren Meng
- Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, College of Tourism and Culinary Science, Yangzhou University Yangzhou 225127 China
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Bulgaru V, Popescu L, Netreba N, Ghendov-Mosanu A, Sturza R. Assessment of Quality Indices and Their Influence on the Texture Profile in the Dry-Aging Process of Beef. Foods 2022; 11:foods11101526. [PMID: 35627098 PMCID: PMC9141253 DOI: 10.3390/foods11101526] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 05/20/2022] [Accepted: 05/21/2022] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to investigate the effects of the dry-aging method on the sensory properties, chemical composition, and profile parameters of the texture of beef obtained from local farms. The qualitative characteristics of the beef were investigated for five samples, respectively, fresh meat, and dry-aged beef for 14, 21, 28, and 35 days, in aging rooms with controlled parameters: temperature (1 ± 1 °C), relative humidity (80 ± 5%), and air circulation speed (0.5–2 m/s). During the dry-aging period, there was a decrease in humidity by about 6.5% in the first 21 days, which allowed the concentration of fat, protein, and total collagen content. The dry-aging process considerably influenced the pH value of the meat, which, in the second part of the dry-aging process (14–35 days), increased from 5.49 to 5.66. These values favored the increase by 37.33% of the water retention capacity and the activation of the meat’s own enzymes (calpain, cathepsin, collagenase). This influenced the solubilization process of proteins and collagen, thus contributing to the improvement of the texture profile. Because variations in organoleptic and physicochemical parameters occurred simultaneously during dry-aging and storage, the method of analyzing the information was applied. Mutual information on the influence of physicochemical indicators on the texture profile parameters was followed, a factor of major importance in the consumer’s perception. The degree of influence of soluble proteins, sarcoplasmic and myofibrillar proteins, fats, and soluble collagen content on the texture profile parameters (hardness, cohesiveness, springiness, gumminess, and chewiness) of the dry-aged beef for 35 days was established. These investigations allowed the optimization of the beef dry-aging technological process in order to obtain a product with a sensory profile preferred by the consumer.
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Shen J, Zhang W, Gao P, Xu Y, Xia W. The role of endogenous serine proteinase on disintegration of collagen fibers from grass carp (Ctenopharyngodon idellus). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Bomkamp C, Skaalure SC, Fernando GF, Ben‐Arye T, Swartz EW, Specht EA. Scaffolding Biomaterials for 3D Cultivated Meat: Prospects and Challenges. ADVANCED SCIENCE (WEINHEIM, BADEN-WURTTEMBERG, GERMANY) 2022; 9:e2102908. [PMID: 34786874 PMCID: PMC8787436 DOI: 10.1002/advs.202102908] [Citation(s) in RCA: 58] [Impact Index Per Article: 29.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 10/12/2021] [Indexed: 05/03/2023]
Abstract
Cultivating meat from stem cells rather than by raising animals is a promising solution to concerns about the negative externalities of meat production. For cultivated meat to fully mimic conventional meat's organoleptic and nutritional properties, innovations in scaffolding technology are required. Many scaffolding technologies are already developed for use in biomedical tissue engineering. However, cultivated meat production comes with a unique set of constraints related to the scale and cost of production as well as the necessary attributes of the final product, such as texture and food safety. This review discusses the properties of vertebrate skeletal muscle that will need to be replicated in a successful product and the current state of scaffolding innovation within the cultivated meat industry, highlighting promising scaffold materials and techniques that can be applied to cultivated meat development. Recommendations are provided for future research into scaffolds capable of supporting the growth of high-quality meat while minimizing production costs. Although the development of appropriate scaffolds for cultivated meat is challenging, it is also tractable and provides novel opportunities to customize meat properties.
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Affiliation(s)
- Claire Bomkamp
- The Good Food Institute1380 Monroe St. NW #229WashingtonDC20010USA
| | | | | | - Tom Ben‐Arye
- The Good Food Institute1380 Monroe St. NW #229WashingtonDC20010USA
| | - Elliot W. Swartz
- The Good Food Institute1380 Monroe St. NW #229WashingtonDC20010USA
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Hepatic transcriptome analysis identifies genes, polymorphisms and pathways involved in the fatty acids metabolism in sheep. PLoS One 2021; 16:e0260514. [PMID: 34941886 PMCID: PMC8699643 DOI: 10.1371/journal.pone.0260514] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Accepted: 11/12/2021] [Indexed: 12/02/2022] Open
Abstract
Fatty acids (FA) in ruminants, especially unsaturated FA (USFA) have important impact in meat quality, nutritional value, and flavour quality of meat, and on consumer’s health. Identification of the genetic factors controlling the FA composition and metabolism is pivotal to select sheep that produce higher USFA and lower saturated (SFA) for the benefit of sheep industry and consumers. Therefore, this study was aimed to investigate the transcriptome profiling in the liver tissues collected from sheep with divergent USFA content in longissimus muscle using RNA deep-sequencing. From sheep (n = 100) population, liver tissues with higher (n = 3) and lower (n = 3) USFA content were analysed using Illumina HiSeq 2500. The total number of reads produced for each liver sample were ranged from 21.28 to 28.51 million with a median of 23.90 million. Approximately, 198 genes were differentially regulated with significance level of p-adjusted value <0.05. Among them, 100 genes were up-regulated, and 98 were down-regulated (p<0.01, FC>1.5) in the higher USFA group. A large proportion of key genes involved in FA biosynthesis, adipogenesis, fat deposition, and lipid metabolism were identified, such as APOA5, SLC25A30, GFPT1, LEPR, TGFBR2, FABP7, GSTCD, and CYP17A. Pathway analysis revealed that glycosaminoglycan biosynthesis- keratan sulfate, adipokine signaling, galactose metabolism, endocrine and other factors-regulating calcium metabolism, mineral metabolism, and PPAR signaling pathway were playing important regulatory roles in FA metabolism. Importantly, polymorphism and association analyses showed that mutation in APOA5, CFHR5, TGFBR2 and LEPR genes could be potential markers for the FA composition in sheep. These polymorphisms and transcriptome networks controlling the FA variation could be used as genetic markers for FA composition-related traits improvement. However, functional validation is required to confirm the effect of these SNPs in other sheep population in order to incorporate them in the sheep breeding program.
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Ahmad K, Lim JH, Lee EJ, Chun HJ, Ali S, Ahmad SS, Shaikh S, Choi I. Extracellular Matrix and the Production of Cultured Meat. Foods 2021; 10:foods10123116. [PMID: 34945667 PMCID: PMC8700801 DOI: 10.3390/foods10123116] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2021] [Revised: 12/05/2021] [Accepted: 12/13/2021] [Indexed: 12/28/2022] Open
Abstract
Cultured meat production is an evolving method of producing animal meat using tissue engineering techniques. Cells, chemical factors, and suitable biomaterials that serve as scaffolds are all essential for the cultivation of muscle tissue. Scaffolding is essential for the development of organized meat products resembling steaks because it provides the mechanical stability needed by cells to attach, differentiate, and mature. In in vivo settings, extracellular matrix (ECM) ensures substrates and scaffolds are provided for cells. The ECM of skeletal muscle (SM) maintains tissue elasticity, creates adhesion points for cells, provides a three-dimensional (3D) environment, and regulates biological processes. Consequently, creating mimics of native ECM is a difficult task. Animal-derived polymers like collagen are often regarded as the gold standard for producing scaffolds with ECM-like properties. Animal-free scaffolds are being investigated as a potential source of stable, chemically defined, low-cost materials for cultured meat production. In this review, we explore the influence of ECM on myogenesis and its role as a scaffold and vital component to improve the efficacy of the culture media used to produce cultured meat.
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Affiliation(s)
- Khurshid Ahmad
- Department of Medical Biotechnology, Yeungnam University, Gyeongsan 38541, Korea; (K.A.); (J.-H.L.); (E.-J.L.); (H.-J.C.); (S.A.); (S.S.A.); (S.S.)
- Research Institute of Cell Culture, Yeungnam University, Gyeongsan 38541, Korea
| | - Jeong-Ho Lim
- Department of Medical Biotechnology, Yeungnam University, Gyeongsan 38541, Korea; (K.A.); (J.-H.L.); (E.-J.L.); (H.-J.C.); (S.A.); (S.S.A.); (S.S.)
- Research Institute of Cell Culture, Yeungnam University, Gyeongsan 38541, Korea
| | - Eun-Ju Lee
- Department of Medical Biotechnology, Yeungnam University, Gyeongsan 38541, Korea; (K.A.); (J.-H.L.); (E.-J.L.); (H.-J.C.); (S.A.); (S.S.A.); (S.S.)
- Research Institute of Cell Culture, Yeungnam University, Gyeongsan 38541, Korea
| | - Hee-Jin Chun
- Department of Medical Biotechnology, Yeungnam University, Gyeongsan 38541, Korea; (K.A.); (J.-H.L.); (E.-J.L.); (H.-J.C.); (S.A.); (S.S.A.); (S.S.)
- Research Institute of Cell Culture, Yeungnam University, Gyeongsan 38541, Korea
| | - Shahid Ali
- Department of Medical Biotechnology, Yeungnam University, Gyeongsan 38541, Korea; (K.A.); (J.-H.L.); (E.-J.L.); (H.-J.C.); (S.A.); (S.S.A.); (S.S.)
- Research Institute of Cell Culture, Yeungnam University, Gyeongsan 38541, Korea
| | - Syed Sayeed Ahmad
- Department of Medical Biotechnology, Yeungnam University, Gyeongsan 38541, Korea; (K.A.); (J.-H.L.); (E.-J.L.); (H.-J.C.); (S.A.); (S.S.A.); (S.S.)
- Research Institute of Cell Culture, Yeungnam University, Gyeongsan 38541, Korea
| | - Sibhghatulla Shaikh
- Department of Medical Biotechnology, Yeungnam University, Gyeongsan 38541, Korea; (K.A.); (J.-H.L.); (E.-J.L.); (H.-J.C.); (S.A.); (S.S.A.); (S.S.)
- Research Institute of Cell Culture, Yeungnam University, Gyeongsan 38541, Korea
| | - Inho Choi
- Department of Medical Biotechnology, Yeungnam University, Gyeongsan 38541, Korea; (K.A.); (J.-H.L.); (E.-J.L.); (H.-J.C.); (S.A.); (S.S.A.); (S.S.)
- Research Institute of Cell Culture, Yeungnam University, Gyeongsan 38541, Korea
- Correspondence:
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Shi H, Shahidi F, Wang J, Huang Y, Zou Y, Xu W, Wang D. Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms. FOOD PRODUCTION, PROCESSING AND NUTRITION 2021. [DOI: 10.1186/s43014-021-00062-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Abstract
Developing efficient and promising tenderising techniques for postmortem meat is a heavily researched topic among meat scientists as consumers are willing to pay more for guaranteed tender meat. However, emerging tenderising techniques are not broadly used in the meat industry and, to some degree, are controversial due to lack of theoretical support. Thus, understanding the mechanisms involved in postmortem tenderisation is essential. This article first provides an overview of the relationship of ageing tenderisation and calpain system, as well as proteomics applied to identify protein biomarkers characterizing tenderness. In general, the ageing tenderisation is mediated by multiple biochemical activities, and it can exhibit better palatability and commercial benefit by combining other interventions. The calpain system plays a key role in ageing tenderisation functions by rupturing myofibrils and regulating proteolysis, glycolysis, apoptosis and metabolic modification. Additionally, tenderising techniques from different aspects including exogenous enzymes, chemistry, physics and the combined methods are discussed in depth. Particularly, innovation of home cooking could be recommended to prepare relatively tender meat due to its convenience and ease of operation by consumers. Furthermore, the combined interventions provide better performance in controlled tenderness. Finally, future trends in developing new tenderising techniques, and applied consideration in the meat processing industry are proposed in order to improve meat quality with higher economical value.
Graphical abstract
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32
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Basurto IM, Mora MT, Gardner GM, Christ GJ, Caliari SR. Aligned and electrically conductive 3D collagen scaffolds for skeletal muscle tissue engineering. Biomater Sci 2021; 9:4040-4053. [PMID: 33899845 DOI: 10.1039/d1bm00147g] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Skeletal muscle is characterized by its three-dimensional (3D) anisotropic architecture composed of highly aligned and electrically-excitable muscle fibers that enable normal movement. Biomaterial-based tissue engineering approaches to repair skeletal muscle are limited due to difficulties combining 3D structural alignment (to guide cell/matrix organization) and electrical conductivity (to enable electrically-excitable myotube assembly and maturation). In this work we successfully produced aligned and electrically conductive 3D collagen scaffolds using a freeze-drying approach. Conductive polypyrrole (PPy) nanoparticles were synthesized and directly mixed into a suspension of type I collagen and chondroitin sulfate followed by directional lyophilization. Scanning electron microscopy (SEM), energy-dispersive spectroscopy (EDS), and confocal microscopy showed that directional solidification resulted in scaffolds with longitudinally aligned pores with homogeneously-distributed PPy content. Chronopotentiometry verified that PPy incorporation resulted in a five-fold increase in conductivity compared to non-PPy-containing collagen scaffolds without detrimentally affecting myoblast metabolic activity. Furthermore, the aligned scaffold microstructure provided contact guidance cues that directed myoblast growth and organization. Incorporation of PPy also promoted enhanced myotube formation and maturation as measured by myosin heavy chain (MHC) expression and number of nuclei per myotube. Together these data suggest that aligned and electrically conductive 3D collagen scaffolds could be useful for skeletal muscle tissue engineering.
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Affiliation(s)
| | | | | | - George J Christ
- Department of Biomedical Engineering, USA. and Department of Orthopedic Surgery, University of Virginia, USA
| | - Steven R Caliari
- Department of Biomedical Engineering, USA. and Department of Chemical Engineering, USA
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Transcriptome profiling analysis of muscle tissue reveals potential candidate genes affecting water holding capacity in Chinese Simmental beef cattle. Sci Rep 2021; 11:11897. [PMID: 34099805 PMCID: PMC8184995 DOI: 10.1038/s41598-021-91373-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2021] [Accepted: 05/26/2021] [Indexed: 11/12/2022] Open
Abstract
Water holding capacity (WHC) is an important sensory attribute that greatly influences meat quality. However, the molecular mechanism that regulates the beef WHC remains to be elucidated. In this study, the longissimus dorsi (LD) muscles of 49 Chinese Simmental beef cattle were measured for meat quality traits and subjected to RNA sequencing. WHC had significant correlation with 35 kg water loss (r = − 0.99, p < 0.01) and IMF content (r = 0.31, p < 0.05), but not with SF (r = − 0.20, p = 0.18) and pH (r = 0.11, p = 0.44). Eight individuals with the highest WHC (H-WHC) and the lowest WHC (L-WHC) were selected for transcriptome analysis. A total of 865 genes were identified as differentially expressed genes (DEGs) between two groups, of which 633 genes were up-regulated and 232 genes were down-regulated. Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment revealed that DEGs were significantly enriched in 15 GO terms and 96 pathways. Additionally, based on protein–protein interaction (PPI) network, animal QTL database (QTLdb), and relevant literature, the study not only confirmed seven genes (HSPA12A, HSPA13, PPARγ, MYL2, MYPN, TPI, and ATP2A1) influenced WHC in accordance with previous studies, but also identified ATP2B4, ACTN1, ITGAV, TGFBR1, THBS1, and TEK as the most promising novel candidate genes affecting the WHC. These findings could offer important insight for exploring the molecular mechanism underlying the WHC trait and facilitate the improvement of beef quality.
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Ramalingam V, Hwang I. Identification of Meat Quality Determining Marker Genes in Fibroblasts of Bovine Muscle Using Transcriptomic Profiling. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:3776-3786. [PMID: 33730852 DOI: 10.1021/acs.jafc.0c06973] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
In the present study, we comparatively analyzed the transcriptomic profiling of fibroblasts derived from two different muscles, biceps femoris and longissimus dorsi with significant difference in the meat quality and tenderness. EBSeq algorithm was applied to analyze the data, and genes were considered to be significantly differentially expressed if the false discovery rate value was <0.05, the P value was <0.01, and the fold change was >0.585. The results revealed that 253 genes were differentially expressed genes (DEGs) (170 genes were upregulated, and 83 were downregulated) and more than 100 DEGs were probably associated with intramuscular fat deposition, tenderness, and toughness, which are driving the meat quality and were involved in biological processes such as collagen synthesis, cell differentiation, and muscle tissue and fiber development; molecular functions such as chemokine activity and collagen activity; cellular components such as cytoplasm and myofibril; and pathways such as collagen signaling and metabolic pathways. A gene-act network and a co-expression network revealed the close relationship between intramuscular fat deposition and meat tenderness. The expressions of 20 DEGs were validated by real-time PCR, and the results suggested that the DEGs are correlated with RNA-seq data and play crucial roles in muscle growth, development processes, toughness, and tenderness of the meat. Together, the genome-wide transcriptome analysis revealed that various genes are responsible for toughness and tenderness variance in the difference muscles of beef.
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Affiliation(s)
- Vaikundamoorthy Ramalingam
- Centre for Natural Products & Traditional Knowledge, CSIR-Indian Institute of Chemica Technology, Hyderabad, Telangana 500007, India
- Department of Animal Science, Jeonbuk National University, Jeonju 561-756, Republic of Korea
| | - Inho Hwang
- Department of Animal Science, Jeonbuk National University, Jeonju 561-756, Republic of Korea
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Latorre ME, Velazquez DE. Effects of thermal treatment on collagen present in bovine M. Semitendinosus intramuscular connective tissue. Analysis of the chemical, thermal and mechanical properties. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2020.100165] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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36
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de Almeida Assunção AS, Garcia RG, Komiyama CM, de Sena Gandra ÉR, de Souza JR, Dos Santos W, Caldara FR, Martins RA. Wooden breast myopathy on broiler breast fillets affects quality and consumer preference. Trop Anim Health Prod 2020; 52:3555-3565. [PMID: 32946021 DOI: 10.1007/s11250-020-02392-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2020] [Accepted: 09/10/2020] [Indexed: 10/23/2022]
Abstract
INTRODUCTION The emergence of myopathies such as wooden breast in the poultry industry generally associated with the fast development of the breast muscle of broilers has provided changes in the morphological structure of muscle tissues, as well as problems of meat qualitative attributes. The aim of this study was to evaluate physical, chemical, qualitative, and sensorial attributes of broiler fillets associated with severity levels of wooden breast (WB) myopathy in a poultry slaughterhouse. MATERIALS AND METHODS Three hundred fillets in a poultry slaughterhouse were classified into three severity levels: normal (100 samples), moderate (100 samples), and severe (100 samples). RESULTS After identification, classification, and description of changes, fillets with a severe WB level presented higher levels of red (a*), yellow (b*), and final pH. The lowest shear force and the highest myofibrillar fragmentation index were observed in fillets with a severe level when compared with normal fillets. The collagen content increased according to severity level. Tasters better evidenced the characteristic taste of chicken meat when tasting fillets with a severe WB level when compared with normal and moderate fillets. The succulence and preference of the Brazilian testers increased according to the severity level of the myopathy. CONCLUSION In general, fillets with moderate and severe WB myopathy were affected not only in appearance but also in qualitative, physical, chemical, and sensory characteristics.
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Affiliation(s)
- Andrey Sávio de Almeida Assunção
- College of Veterinary Medicine and Animal Science, São Paulo State University, Street Prof. Doctor Walter Mauricio Correa, w/n, Botucatu, São Paulo, Brazil.
| | - Rodrigo Garófallo Garcia
- College of Agricultural Sciences, Federal University of Grande Dourados, Dourados-Itahum Highway, km 12, Dourados, Mato Grosso do Sul, Brazil
| | - Claudia Marie Komiyama
- College of Agricultural Sciences, Federal University of Grande Dourados, Dourados-Itahum Highway, km 12, Dourados, Mato Grosso do Sul, Brazil
| | - Érika Rosendo de Sena Gandra
- Institute of Studies of the Humid Tropic, Federal University of South and Southeast Pará, Street Alberto Santos Dumont, w/n, Xinguara, Pará, Brazil
| | - Jacqueline Rosa de Souza
- College of Agricultural Sciences, Federal University of Grande Dourados, Dourados-Itahum Highway, km 12, Dourados, Mato Grosso do Sul, Brazil
| | - Wellington Dos Santos
- College of Agricultural Sciences, Federal University of Grande Dourados, Dourados-Itahum Highway, km 12, Dourados, Mato Grosso do Sul, Brazil
| | - Fabiana Ribeiro Caldara
- College of Agricultural Sciences, Federal University of Grande Dourados, Dourados-Itahum Highway, km 12, Dourados, Mato Grosso do Sul, Brazil
| | - Renata Aparecida Martins
- College of Veterinary Medicine and Animal Science, São Paulo State University, Street Prof. Doctor Walter Mauricio Correa, w/n, Botucatu, São Paulo, Brazil
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Gao X, Shi B, Shi X, Zuo Z, Zhao Z, Wang J, Liu X, Luo Y, Hu J. Variations in the diacylglycerol acyltransferase-1 ( DGAT1) and its association with meat tenderness in Gannan yaks ( Bos grunniens). ITALIAN JOURNAL OF ANIMAL SCIENCE 2020. [DOI: 10.1080/1828051x.2020.1814169] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Xiaoli Gao
- College of Animal Science and Technology, Gansu Key Laboratory of Herbivorous Animal Biotechnology, Gansu Agricultural University, Lanzhou, China
| | - Bingang Shi
- College of Animal Science and Technology, Gansu Key Laboratory of Herbivorous Animal Biotechnology, Gansu Agricultural University, Lanzhou, China
| | - Xuehong Shi
- College of Animal Science and Technology, Gansu Key Laboratory of Herbivorous Animal Biotechnology, Gansu Agricultural University, Lanzhou, China
| | - Zhi Zuo
- College of Animal Science and Technology, Gansu Key Laboratory of Herbivorous Animal Biotechnology, Gansu Agricultural University, Lanzhou, China
| | - Zhidong Zhao
- College of Animal Science and Technology, Gansu Key Laboratory of Herbivorous Animal Biotechnology, Gansu Agricultural University, Lanzhou, China
| | - Jiqing Wang
- College of Animal Science and Technology, Gansu Key Laboratory of Herbivorous Animal Biotechnology, Gansu Agricultural University, Lanzhou, China
| | - Xiu Liu
- College of Animal Science and Technology, Gansu Key Laboratory of Herbivorous Animal Biotechnology, Gansu Agricultural University, Lanzhou, China
| | - Yuzhu Luo
- College of Animal Science and Technology, Gansu Key Laboratory of Herbivorous Animal Biotechnology, Gansu Agricultural University, Lanzhou, China
| | - Jiang Hu
- College of Animal Science and Technology, Gansu Key Laboratory of Herbivorous Animal Biotechnology, Gansu Agricultural University, Lanzhou, China
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Zhai C, Djimsa BA, Prenni JE, Woerner DR, Belk KE, Nair MN. Tandem mass tag labeling to characterize muscle-specific proteome changes in beef during early postmortem period. J Proteomics 2020; 222:103794. [DOI: 10.1016/j.jprot.2020.103794] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Revised: 04/15/2020] [Accepted: 04/20/2020] [Indexed: 02/06/2023]
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Afonso J, Fortes MRS, Reverter A, Diniz WJDS, Cesar ASM, Lima AOD, Petrini J, de Souza MM, Coutinho LL, Mourão GB, Zerlotini A, Gromboni CF, Nogueira ARA, Regitano LCDA. Genetic regulators of mineral amount in Nelore cattle muscle predicted by a new co-expression and regulatory impact factor approach. Sci Rep 2020; 10:8436. [PMID: 32439843 PMCID: PMC7242321 DOI: 10.1038/s41598-020-65454-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2019] [Accepted: 05/04/2020] [Indexed: 12/11/2022] Open
Abstract
Mineral contents in bovine muscle can affect meat quality, growth, health, and reproductive traits. To better understand the genetic basis of this phenotype in Nelore (Bos indicus) cattle, we analysed genome-wide mRNA and miRNA expression data from 114 muscle samples. The analysis implemented a new application for two complementary algorithms: the partial correlation and information theory (PCIT) and the regulatory impact factor (RIF), in which we included the estimated genomic breeding values (GEBVs) for the phenotypes additionally to the expression levels, originally proposed for these methods. We used PCIT to determine putative regulatory relationships based on significant associations between gene expression and GEBVs for each mineral amount. Then, RIF was adopted to determine the regulatory impact of genes and miRNAs expression over the GEBVs for the mineral amounts. We also investigated over-represented pathways, as well as pieces of evidences from previous studies carried in the same population and in the literature, to determine regulatory genes for the mineral amounts. For example, NOX1 expression level was positively correlated to Zinc and has been described as Zinc-regulated in humans. Based on our approach, we were able to identify genes, miRNAs and pathways not yet described as underlying mineral amount. The results support the hypothesis that extracellular matrix interactions are the core regulator of mineral amount in muscle cells. Putative regulators described here add information to this hypothesis, expanding the knowledge on molecular relationships between gene expression and minerals.
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Affiliation(s)
- Juliana Afonso
- Department of Evolutionary Genetics and Molecular Biology, Federal University of São Carlos, São Carlos, Brazil
| | - Marina Rufino Salinas Fortes
- School of Chemistry and Molecular Biosciences, Faculty of Sciences, The University of Queensland, Brisbane, Australia
| | - Antonio Reverter
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation, Brisbane, Australia
| | | | - Aline Silva Mello Cesar
- Department of Agroindustry, Food and Nutrition, University of São Paulo/ESALQ, Piracicaba, Brazil
| | - Andressa Oliveira de Lima
- Department of Evolutionary Genetics and Molecular Biology, Federal University of São Carlos, São Carlos, Brazil
| | - Juliana Petrini
- Department of Statistics, Institute of Exact Sciences, Federal University of Alfenas, Alfenas, Brazil
| | | | | | - Gerson Barreto Mourão
- Department of Agroindustry, Food and Nutrition, University of São Paulo/ESALQ, Piracicaba, Brazil
| | - Adhemar Zerlotini
- Bioinformatic Multi-user Laboratory, Embrapa Informática Agropecuária, Campinas, São Paulo, Brazil
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Hoshiba T, Yokoyama N. Decellularized extracellular matrices derived from cultured cells at stepwise myogenic stages for the regulation of myotube formation. BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR CELL RESEARCH 2020; 1867:118658. [PMID: 31978502 DOI: 10.1016/j.bbamcr.2020.118658] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/06/2019] [Revised: 01/16/2020] [Accepted: 01/17/2020] [Indexed: 11/30/2022]
Abstract
The regulation of stem cell differentiation is key for muscle tissue engineering and regenerative medicine. To this end, various substrates mimicking the native extracellular matrix (ECM) have been developed with consideration of the mechanical, topological, and biochemical properties. However, mimicking the biochemical properties of the native ECM is difficult due to its compositional complexity. To develop substrates that mimic the native ECM and its biochemical properties, decellularization is typically used. Here, substrates mimicking the native ECM at each myogenic stage are prepared as stepwise myogenesis-mimicking matrices via the in vitro myogenic culture of C2C12 myoblasts and decellularization. Cells adhered to the stepwise myogenesis-mimicking matrices at similar levels. However, the matrices derived from cells at the myogenic early stage suppressed cell growth and promoted myogenesis. This promotion of myogenesis was potentially due to the suppression of the activation of endogenous BMP signaling following the suppression of the expression of the myogenic-inhibitory factors, Id2 and Id3. Our stepwise myogenesis-mimicking matrices will be suitable ECM models for basic biological research and myogenesis of stem cells. Further, these matrices will provide insights that improve the efficacy of decellularized ECM for muscle repair.
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Affiliation(s)
- Takashi Hoshiba
- Biotechnology Group, Tokyo Metropolitan Industrial Technology Research Institute, 2-4-10 Aomi, Koto-ku, Tokyo 135-0064, Japan; Research Center for Functional Materials, National Institute for Materials Science, 1-1 Namiki, Tsukuba, Ibaraki 305-0044, Japan.
| | - Natsumi Yokoyama
- Yamagata Prefectural Yonezawa Kojokan Senior High School, 1101 Oh-aza, Sasano, Yonezawa, Yamagata 992-1443, Japan
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Christensen S, Monteavaro C, Purslow PP. Single-nucleotide polymorphisms for matrix metalloprotease-1 can affect perimysial strength and intramuscular fat content but not growth rate of cattle. ANIMAL PRODUCTION SCIENCE 2020. [DOI: 10.1071/an18789] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Context
Single-nucleotide polymorphisms (SNPs) in the gene coding for matrix metalloprotease-1 (MMP-1) are known to affect the level of intramuscular fat found in cattle. As well as a signalling molecule affecting adipogenesis, MMP-1 is a major collagenase involved in the turnover of connective tissue.
Aims
The aim of the work was to assess whether SNPs in the gene for MMP-1 may affect the mechanical properties of intramuscular connective tissue, and therefore meat texture.
Methods
Allelic frequencies of three SNPs for MMP-1 were determined in a group of black Aberdeen Angus cattle whose growth characteristics had been traced for 450 days before slaughter. Associations between the alleles of each of the three SNPs and growth rate, killing out percentage, half-carcass weight, intramuscular fat content, cooking loss, strength of perimysium in cooked M. semitendinosus and Warner–Bratzler peak force of cooked M. longissimus dorsi were studied.
Key results
None of the SNPs studied had any effect on growth curves, and only one SNP (ss77831914) showed differences in half-carcass weight between alleles. Carcass yield and killing out percentage showed a small difference between alleles of ss7783924. No effects were found on the Warner–Bratzler peak force of M. longissimus dorsi cooked to 70°C. Two SNPs (ss77831914 and ss77831924) showed significant differences between alleles in the raw strength of perimysium in M. semitendinosus and the amount of intramuscular fat.
Conclusions
Commonly occurring SNPs of the major collagenase MMP-1 can affect the strength of intramuscular connective tissue as well as intramuscular fat content. Although these differences in connective tissue strength do not influence Warner–Bratzler measures of toughness at a cooking temperature of 70°C, they may contribute to differences in toughness in low-temperature, long-time cooking.
Implications
Because none of the SNPs had effects on the growth curves of the cattle studied, selection of animals with the relevant alleles of SNPs ss77831914 ss77831924 could be used to produce more tender meat without affecting carcass yield.
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Ham YK, Song DH, Ha JH, Park SK, Kim YR, Chin KB, Kim HW. Efficacy of ascorbic acid on processing characteristics and lipid oxidation of pre-rigor salted chicken breasts during vacuum refrigerated storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108691] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Watanabe G, Motoyama M, Orita K, Takita K, Aonuma T, Nakajima I, Tajima A, Abe A, Sasaki K. Assessment of the dynamics of sensory perception of Wagyu beef strip loin prepared with different cooking methods and fattening periods using the temporal dominance of sensations. Food Sci Nutr 2019; 7:3538-3548. [PMID: 31763004 PMCID: PMC6848821 DOI: 10.1002/fsn3.1205] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 06/23/2019] [Accepted: 06/25/2019] [Indexed: 11/26/2022] Open
Abstract
In this study, we assessed the relative sensory perception of Wagyu beef using temporal dominance of sensations (TDS), which is a dynamic sensory method that captures the "dominance of sensation" throughout food consumption. In addition, we checked the integrity of the TDS by comparing the TDS results with a physicochemical analysis. Strip loins were obtained from 24- and 28-month-old Japanese Black cattle ("Wagyu") and were cooked by grilling (yakiniku) or boiling (shabu-shabu). Temporal dominance of sensations was then used to evaluate the four types of samples. "Tender and/or soft," "juicy," "dry," "fat melting," "fat taste," "umami," "sweet taste," and "butter odor" were dominant in at least one of the sample types, with the yakiniku cooking method highlighting texture- and fat-related sensory characteristics, and the shabu-shabu cooking method highlighting flavor-related sensory characteristics. In addition, beef obtained from the 24-month-old Wagyu was significantly more "dry" than that of the 28-month-old cattle, reflecting their different cooking loss. Temporal dominance of sensations successfully demonstrated the dominant sensory perceptions of Wagyu beef prepared with different cooking methods and fattening periods.
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Affiliation(s)
- Genya Watanabe
- Institute of Livestock and Grassland ScienceNational Agriculture and Food Research Organization (NARO)TsukubaJapan
| | - Michiyo Motoyama
- Institute of Livestock and Grassland ScienceNational Agriculture and Food Research Organization (NARO)TsukubaJapan
| | - Kazue Orita
- Ehime Research Institute of Agriculture, Forestry and FisheriesLivestock Research CenterSeiyoJapan
| | - Keigo Takita
- Faculty of Life and Environmental SciencesUniversity of TsukubaTsukubaJapan
| | - Tatsuya Aonuma
- Miyagi Prefectural Livestock Experiment StationOhsakiJapan
| | - Ikuyo Nakajima
- Institute of Livestock and Grassland ScienceNational Agriculture and Food Research Organization (NARO)TsukubaJapan
| | - Atsushi Tajima
- Faculty of Life and Environmental SciencesUniversity of TsukubaTsukubaJapan
| | - Atsuko Abe
- Shimane Prefectural Livestock Technology CenterIzumoJapan
| | - Keisuke Sasaki
- Institute of Livestock and Grassland ScienceNational Agriculture and Food Research Organization (NARO)TsukubaJapan
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Gajaweera C, Chung KY, Lee SH, Wijayananda HI, Kwon EG, Kim HJ, Cho SH, Lee SH. Assessment of carcass and meat quality of longissimus thoracis and semimembranosus muscles of Hanwoo with Korean beef grading standards. Meat Sci 2019; 160:107944. [PMID: 31639637 DOI: 10.1016/j.meatsci.2019.107944] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2018] [Revised: 07/26/2019] [Accepted: 09/06/2019] [Indexed: 10/26/2022]
Abstract
The carcass traits, meat quality traits, and fatty acid profile of two muscles, longissimus thoracis (LT) and semimembranosus (SM), in Hanwoo steers were investigated against the Korean beef quality grade (QG) and yield grade (YG) standards. Back fat thickness and carcass weight most affect the YGs, while the marbling score is the primary determinant of the QGs. The muscle type greatly influenced the meat qualities, sensory properties, and fatty acid profiles of Hanwoo meat. In terms of sensory aspects, the muscle type affected the QG for tenderness and juiciness, with the LT being more desirable than the SM for all the sensory attributes. SM meat is potentially beneficial for human health because it has a lower amount of unhealthy saturated fatty acids and a greater amount of healthier polyunsaturated fatty acids, especially essential fatty acids, than the LT. The present study indicates that carcass based common grading system does not reflect the real value of SM meat.
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Affiliation(s)
- Chandima Gajaweera
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, Republic of Korea; Department of Animal Science, Faculty of Agriculture, University of Ruhuna, Sri Lanka
| | - Ki Yong Chung
- Hanwoo Research Institute, National Institute of Animal Science, RDA, Pyeongchang, Republic of Korea; Department of Beef Science, Korea National College of Agriculture and Fisheries, Jeonju, Republic of Korea
| | - Soo Hyun Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, Republic of Korea
| | - Hasini I Wijayananda
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, Republic of Korea
| | - Eung Gi Kwon
- Hanwoo Research Institute, National Institute of Animal Science, RDA, Pyeongchang, Republic of Korea
| | - Hyun Joo Kim
- Hanwoo Research Institute, National Institute of Animal Science, RDA, Pyeongchang, Republic of Korea
| | - Soo Hyun Cho
- Division of Animal Products Utilization, National Institute of Animal Science, RDA, Wanju, Republic of Korea.
| | - Seung Hwan Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, Republic of Korea.
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45
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Velázquez DE, Latorre ME. Physicochemical, thermal and mechanical characterization study of perimysial collagen of two bovine muscles. Int J Biol Macromol 2019; 136:404-409. [PMID: 31202843 DOI: 10.1016/j.ijbiomac.2019.06.092] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2019] [Revised: 06/11/2019] [Accepted: 06/13/2019] [Indexed: 10/26/2022]
Abstract
Chemical, thermal and mechanical collagen characteristics of intramuscular perimysial connective tissue (IMCT) from bovine Semitendinosus (ST) and Pectoralis profundus (PP) muscles were studied. Furthermore, these collagen characteristics in presence/absence of other extracellular matrix components were analyzed for both muscles. Differences between muscles were observed for collagen content; all IMCT-PP perimysial samples were higher than ST samples. In addition, for both muscles, IMCT-alkali resistant samples allowed the highest trypsin soluble collagen. The main differences between muscles were recorder for thermal and mechanical properties. The denaturation of collagen in the perimysium evidenced differences in total denaturation energy (ΔH) and peak temperatures (Tp). The ΔH resulted higher for IMCT-PP than for IMCT-ST tissues in all samples. By the tensile test it was observed that the maximum loads were constant and higher in all PP samples. In the FTIR assay, the peaks for the main amides were registered in both tissues. However, slight differences between ST and PP-IMCT were detected on hydrogen bond interactions and in secondary structure of the protein. The results reinforce the hypothesis of the presence of different IMCT-perimysial-collagen pools. In this study, chemical, thermal and mechanical characteristics were considered and quantified. However, the mechanical function and development of muscle in-vivo could be the main influence on the extracellular collagen characteristics as well as its interactions with non-collagen compounds. Its formation is essential for muscle function.
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Affiliation(s)
- Diego E Velázquez
- Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Argentina; Instituto de Física de Materiales Tandil (IFIMAT), Facultad de Ciencias Exactas, Universidad Nacional del Centro de la Provincia de Buenos Aires (UNCPBA), Tandil, Argentina
| | - María E Latorre
- Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Argentina; Departamento de Tecnología y Calidad de los Alimentos, Facultad de Ciencias Veterinarias, UNCPBA, Tandil, Argentina.
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46
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Mikołajczak B, Iwańska E, Spychaj A, Danyluk B, Montowska M, Grześ B, Banach JK, Żywica R, Pospiech E. An analysis of the influence of various tenderising treatments on the tenderness of meat from Polish Holstein-Friesian bulls and the course of changes in collagen. Meat Sci 2019; 158:107906. [PMID: 31398624 DOI: 10.1016/j.meatsci.2019.107906] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Revised: 07/17/2019] [Accepted: 07/30/2019] [Indexed: 01/08/2023]
Abstract
The aim of the study was to analyse the influence of tenderising treatments applied to the carcasses of Polish Holstein-Friesian (PHF) bulls of Black-and-White variety on the process of meat tenderisation and to assess the role of collagen in this process. The research was carried out on m. longissimus thoracis et lumborum. The carcasses were subjected to high-voltage electrical stimulation (ES), conditioning (CD), and both treatments together (ES + CD). The carcasses which were only refrigerated were the control group. The content of collagen in meat, its solubility, the share of the polypeptide subunits α1(I)CB7 and α1(I)CB8 of type I collagen and α1(III)CB5 of type III collagen were also analysed. ES with and without CD significantly accelerated the meat tenderisation and increased collagen solubility. CD always caused the degradation of type I collagen subunits, especially the α1(I)CB7 subunit. However, CD had significantly lesser influence on the rate of meat tenderisation than ES.
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Affiliation(s)
- B Mikołajczak
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - E Iwańska
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
| | - A Spychaj
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
| | - B Danyluk
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
| | - M Montowska
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
| | - B Grześ
- Department of Meat and Fat Technology, prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology in Warsaw, ul. Rakowiecka 36, 02-532 Warsaw, Poland
| | - J K Banach
- Department of Commodity Science, Faculty of Economics, University of Warmia and Mazury in Olsztyn, Pl. Cieszyński 1, 10-975 Olsztyn, Poland
| | - R Żywica
- Department of Commodity Science, Faculty of Economics, University of Warmia and Mazury in Olsztyn, Pl. Cieszyński 1, 10-975 Olsztyn, Poland
| | - E Pospiech
- Department of Meat Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
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47
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Tissue Engineering Strategies for Intervertebral Disc Treatment Using Functional Polymers. Polymers (Basel) 2019; 11:polym11050872. [PMID: 31086085 PMCID: PMC6572548 DOI: 10.3390/polym11050872] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2019] [Revised: 04/24/2019] [Accepted: 05/02/2019] [Indexed: 02/07/2023] Open
Abstract
Intervertebral disc (IVD) is the fibrocartilage between the vertebrae, allowing the spine to move steadily by bearing multidirectional complex loads. Aging or injury usually causes degeneration of IVD, which is one of the main reasons for low back pain prevalent worldwide and reduced quality of life. While various treatment strategies for degenerative IVD have been studied using in vitro studies, animal experiments, and clinical trials, there are unsolved limitations for endogenous regeneration of degenerative IVD. In this respect, several tissue engineering strategies that are based on the cell and scaffolds have been extensively researched with positive outcomes for regeneration of IVD tissues. Scaffolds made of functional polymers and their diverse forms mimicking the macro- and micro-structure of native IVD enhance the biological and mechanical properties of the scaffolds for IVD regeneration. In this review, we discuss diverse morphological and functional polymers and tissue engineering strategies for endogenous regeneration of degenerative IVD. Tissue engineering strategies using functional polymers are promising therapeutics for fundamental and endogenous regeneration of degenerative IVD.
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48
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Choi YM, Garcia LG, Lee K. Correlations of Sensory Quality Characteristics with Intramuscular Fat Content and Bundle Characteristics in Bovine Longissimus Thoracis Muscle. Food Sci Anim Resour 2019; 39:197-208. [PMID: 31149662 PMCID: PMC6533393 DOI: 10.5851/kosfa.2019.e15] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2019] [Revised: 02/12/2019] [Accepted: 02/20/2019] [Indexed: 01/29/2023] Open
Abstract
The aim of this study was to investigate the relation of sensory quality traits
of cooked beef to fresh meat quality and histochemical characteristics,
especially muscle bundle traits, in the longissimus thoracis
muscle of Hanwoo steers. Cooking loss negatively correlated with softness,
initial tenderness, chewiness, rate of breakdown (RB), and amount of perceptible
residue (AR) after chewing (p<0.05), and drip loss showed negative
correlation with RB and AR (p<0.05). All the attributes of tenderness
exhibited negative correlation with the Warner-Bratzler shear force value
(p<0.05). Marbling score and the intramuscular fat (IMF) content showed
positive correlation with all the organoleptic characteristics, including
tenderness attributes, juiciness, and flavor (p<0.05). Regarding
histochemical characteristics, muscle fiber size did not have a significant
correlation with all the sensory quality traits, although the area percentage of
type I fiber was related with softness, initial tenderness, and chewiness
(p<0.05). On the contrary, the characteristics of muscle bundle were
related to all the sensory tenderness attributes (p<0.05), and the
sensory tenderness increased with smaller muscle bundle size (p<0.05).
These results suggest that the IMF content and bundle characteristics can be
used as indicators for explaining the variations in sensory tenderness in
well-marbled beef.
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Affiliation(s)
- Young Min Choi
- Department of Animal Sciences, Kyungpook National University, Sangju 37224, Korea
| | | | - Kichoon Lee
- Department of Animal Sciences, The Ohio State University, Columbus, OH 43210, USA
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Diniz WJS, Mazzoni G, Coutinho LL, Banerjee P, Geistlinger L, Cesar ASM, Bertolini F, Afonso J, de Oliveira PSN, Tizioto PC, Kadarmideen HN, Regitano LCA. Detection of Co-expressed Pathway Modules Associated With Mineral Concentration and Meat Quality in Nelore Cattle. Front Genet 2019; 10:210. [PMID: 30930938 PMCID: PMC6424907 DOI: 10.3389/fgene.2019.00210] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Accepted: 02/26/2019] [Indexed: 12/14/2022] Open
Abstract
Meat quality is a complex trait that is influenced by genetic and environmental factors, which includes mineral concentration. However, the association between mineral concentration and meat quality, and the specific molecular pathways underlying this association, are not well explored. We therefore analyzed gene expression as measured with RNA-seq in Longissimus thoracis muscle of 194 Nelore steers for association with three meat quality traits (intramuscular fat, meat pH, and tenderness) and the concentration of 13 minerals (Ca, Cr, Co, Cu, Fe, K, Mg, Mn, Na, P, S, Se, and Zn). We identified seven sets of co-expressed genes (modules) associated with at least two traits, which indicates that common pathways influence these traits. From pathway analysis of module hub genes, we further found an over-representation for energy and protein metabolism (AMPK and mTOR signaling pathways) in addition to muscle growth, and protein turnover pathways. Among the identified hub genes FASN, ELOV5, and PDE3B are involved with lipid metabolism and were affected by previously identified eQTLs associated to fat deposition. The reported hub genes and over-represented pathways provide evidence of interplay among gene expression, mineral concentration, and meat quality traits. Future studies investigating the effect of different levels of mineral supplementation in the gene expression and meat quality traits could help us to elucidate the regulatory mechanism by which the genes/pathways are affected.
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Affiliation(s)
- Wellison J S Diniz
- Department of Genetics and Evolution, Federal University of São Carlos, São Carlos, Brazil.,Department of Applied Mathematics and Computer Science, Technical University of Denmark, Kongens Lyngby, Denmark.,Embrapa Pecuária Sudeste, Empresa Brasileira de Pesquisa Agropecuária, São Paulo, Brazil
| | - Gianluca Mazzoni
- Department of Health Technology, Technical University of Denmark, Kongens Lyngby, Denmark
| | - Luiz L Coutinho
- Department of Animal Science, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba, Brazil
| | - Priyanka Banerjee
- Department of Applied Mathematics and Computer Science, Technical University of Denmark, Kongens Lyngby, Denmark
| | - Ludwig Geistlinger
- Embrapa Pecuária Sudeste, Empresa Brasileira de Pesquisa Agropecuária, São Paulo, Brazil.,Graduate School of Public Health and Health Policy, The City University of New York, New York, NY, United States
| | - Aline S M Cesar
- Department of Animal Science, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba, Brazil
| | - Francesca Bertolini
- Department of Aquaculture, Technical University of Denmark, Kongens Lyngby, Denmark
| | - Juliana Afonso
- Department of Genetics and Evolution, Federal University of São Carlos, São Carlos, Brazil
| | | | - Polyana C Tizioto
- Department of Animal Science, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba, Brazil
| | - Haja N Kadarmideen
- Department of Applied Mathematics and Computer Science, Technical University of Denmark, Kongens Lyngby, Denmark
| | - Luciana C A Regitano
- Embrapa Pecuária Sudeste, Empresa Brasileira de Pesquisa Agropecuária, São Paulo, Brazil
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Seo K, Suzuki T, Kobayashi K, Nishimura T. Adipocytes suppress differentiation of muscle cells in a co-culture system. Anim Sci J 2018; 90:423-434. [PMID: 30585366 DOI: 10.1111/asj.13145] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2018] [Revised: 10/16/2018] [Accepted: 11/02/2018] [Indexed: 12/18/2022]
Abstract
The development of adipose tissue in skeletal muscle is important for improving meat quality. However, it is still unclear how adipocytes grow in the proximity of muscle fibers. We hypothesized that adipocytes would suppress muscle cell growth so as to grow dominantly within muscle. In this study, we investigated the effect of adipocytes on the differentiation of muscle cells in a co-culture system. The fusion index of C2C12 myoblasts co-cultured with 3T3-L1 adipocytes was significantly lower than that of the control. The expression of myogenin and myosin heavy chain in C2C12 muscle cells co-cultured with 3T3-L1 adipocytes was significantly lower than in the control. Furthermore, the expression of Atrogin-1 and MuRF-1 was higher in C2C12 muscle cells co-cultured with 3T3-L1 adipocytes than the control. These results suggest that 3T3-L1 adipocytes suppress the differentiation of C2C12 myoblasts. In addition, 3T3-L1 adipocytes induced the expression and secretion of IL-6 in C2C12 muscle cells. The fusion index and myotube diameter were higher in C2C12 muscle cells co-cultured with 3T3-L1 cells in medium containing IL-6-neutralizing antibody than the control. Taken together, there is a possibility that adipocyte-induced IL-6 expression in muscle cells could be involved in the inhibition of muscle cell differentiation via autocrine.
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Affiliation(s)
- Kangmin Seo
- Laboratory of Cell and Tissue Biology, Research Faculty of Agriculture, Graduate School of Agriculture, Hokkaido University, Sapporo, Japan
| | - Takahiro Suzuki
- Laboratory of Cell and Tissue Biology, Research Faculty of Agriculture, Graduate School of Agriculture, Hokkaido University, Sapporo, Japan
| | - Ken Kobayashi
- Laboratory of Cell and Tissue Biology, Research Faculty of Agriculture, Graduate School of Agriculture, Hokkaido University, Sapporo, Japan
| | - Takanori Nishimura
- Laboratory of Cell and Tissue Biology, Research Faculty of Agriculture, Graduate School of Agriculture, Hokkaido University, Sapporo, Japan
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