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Chu Y, Wang J, Xie J. Exploring the correlation of microbial community diversity and succession with protein degradation and impact on the production of volatile compounds during cold storage of grouper (Epinephelus coioides). Food Chem 2024; 460:140469. [PMID: 39029368 DOI: 10.1016/j.foodchem.2024.140469] [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: 12/19/2023] [Revised: 06/10/2024] [Accepted: 07/13/2024] [Indexed: 07/21/2024]
Abstract
Microorganisms, proteins, and lipids play crucial and intricate roles in the aroma generation of aquatic products. To explore the impact of the interaction between microorganisms and proteins on the volatile compounds (VOCs) in grouper, this study employed whey protein isolate (WPI) to inhibit lipid oxidation and reduce mutual interference. Changes in bacterial profiles, metabolites, and VOCs were detected. Eighteen key VOCs associated with the overall flavor of grouper were identified, and the potential relationships among microorganisms, proteins, and VOCs were explored using a correlation network. Five microorganisms (Vibrio, Vagococcus, Pseudomonas, Psychrobacter, and Shewanella) closely related to characteristic flavor compounds were identified. Additionally, 30 differential metabolites related to proteins and six metabolic pathways were screened. Therefore, this study unveils the potential interaction between microorganisms and proteins in flavor formation and provides new insights into the relationships among microorganisms, proteins, and VOCs.
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Affiliation(s)
- Yuanming Chu
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Jinfeng Wang
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China.
| | - Jing Xie
- College of Food Science & Technology, Shanghai Ocean University, Shanghai, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China; Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian 116034, China.
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2
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Sacarrão-Birrento L, Ribeiro DM, Dittmann A, Alves SP, Kunz L, Silva S, Venâncio CA, de Almeida AM. The effect of the production system on the proteomics profiles of the Longissimus thoracis muscle in Arouquesa cattle. J Proteomics 2024; 307:105265. [PMID: 39084571 DOI: 10.1016/j.jprot.2024.105265] [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: 04/18/2024] [Revised: 07/12/2024] [Accepted: 07/22/2024] [Indexed: 08/02/2024]
Abstract
Arouquesa cattle breed is an autochthonous Portuguese breed produced under a traditional mountain system that need improvement without affecting beef quality. The aim of this work is to compare the proteomics profiles of the Longissimus thoracis muscle from Arouquesa animals produced under different production systems. Sixty weaners were produced under the following systems: traditional (TF) and traditional with starter feed supplementation (TF + S1) with weaning and slaughtering at 9 months, the S1 + S2 (weaning at 5 months and grower supplement until slaughter) and two rearing periods with finishing supplementation (TF + S3 and S3). Upon slaughter, samples of L. thoracis were taken and analyzed using a shotgun proteomics workflow. Several putative markers of beef quality for the Arouquesa breed were identified: VIM, FSCN1, SERPINH1, ALDH1A1, NDUFB5, ANXA1, PDK4, CEMIP2, NDUFB9, PDLIM1, OXCT1, MYH4. These proteins are involved in actin binding, skeletal muscle development and in the mitochondrial respiratory chain and they can influence mostly meat tenderness and color. We identified specific proteins for each group related to different metabolisms involved in several aspects that affect meat quality parameters. Our results demonstrate the link between production practices and putative meat characteristics, which have the potential to improve the traceability of certified products. SIGNIFICANCE: Arouquesa breed is produced in a sustainable system using natural resources and contributing to the economy of low-populated rural regions in Northern Portugal. Besides their economic relevance, producing autochthonous breeds can counter rural depopulation and maintain local heritage. Additionally, consumer awareness about product quality is increasing and PDO products contribute to satisfying this demand. However, it is necessary to increase production so that it is possible to sell these products outside the production region. To ensure robust traceability and that PDO label characteristics are maintained despite increasing production yield, product analysis is of paramount importance. For this reason, proteomic approaches can provide insight into how production changes will affect beef quality and generate putative biomarkers of certified production systems.
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Affiliation(s)
- Laura Sacarrão-Birrento
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - David M Ribeiro
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Antje Dittmann
- Functional Genomics Center Zürich, University of Zurich, Zurich, Switzerland
| | - Susana P Alves
- Centre for Interdisciplinary Research in Animal Health (CIISA), Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal
| | - Laura Kunz
- Functional Genomics Center Zürich, University of Zurich, Zurich, Switzerland
| | - Severiano Silva
- Animal Science Department, School of Agrarian and Veterinary Sciences (ECAV), University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal; Veterinary and Animal Research Centre (CECAV) and AL4AnimalS, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
| | - Carlos A Venâncio
- Animal Science Department, School of Agrarian and Veterinary Sciences (ECAV), University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal; Centre for Research and Technology of Agro-Environment and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - André M de Almeida
- LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
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3
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Ma Y, Wang Y, Wang Z, Xie Y, Tang C, Li C, Xu F, Zhou H, Xu B. New perspective for Calpain-Mediated regulation of meat Quality: Unveiling the impact on mitochondrial pathway apoptosis in post-mortem. Food Chem 2024; 441:138287. [PMID: 38218141 DOI: 10.1016/j.foodchem.2023.138287] [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: 10/20/2023] [Revised: 12/03/2023] [Accepted: 12/25/2023] [Indexed: 01/15/2024]
Abstract
While calpain's role in myofibrillar protein degradation is well-established, its impact on post-mortem apoptosis remains fully elucidated. This study aimed to examine how calpain influences the mitochondrial apoptotic pathway in post-mortem muscle cells and assess its potential impact on chicken tenderness. The findings indicate that the calpain inhibitor treatment could decelerate the rate of lysosome destruction in post-mortem chicken, which is a crucial factor in delaying the mitochondrial apoptotic pathway. Subsequently, this inhibition enhanced the mitochondrial membrane's stability and suppressed the apoptosis-inducing factor Cyt c release into the sarcoplasm. The Western blot results in a greater myofibrillar protein degradation degree in the caspase inhibitor samples compared to the calpain inhibitor samples. Interestingly, the two groups had no significant difference in shear force. Based on these reasons, a novel perspective was introduced in this paper: Calpain could affect the change in meat tenderness by regulating mitochondrial apoptosis in the post-mortem period.
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Affiliation(s)
- Yunhao Ma
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Ying Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Zhaoming Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Yong Xie
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Cheng Tang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Cong Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Feiran Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Hui Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
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4
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Chen G, Qi L, Zhang S, Peng H, Lin Z, Zhang X, Nie Q, Luo W. Metabolomic, lipidomic, and proteomic profiles provide insights on meat quality differences between Shitou and Wuzong geese. Food Chem 2024; 438:137967. [PMID: 37979274 DOI: 10.1016/j.foodchem.2023.137967] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 10/05/2023] [Accepted: 11/09/2023] [Indexed: 11/20/2023]
Abstract
A comprehensive comparison of metabolomic, lipidomic, and proteomic profiles was conducted between the breast and leg muscles of Shitou goose (STE) and Wuzhong goose (WZE), which exhibit significant variations in body size and growth rate, to evaluate their impact on meat quality. WZE had higher intramuscular fat content in their breast muscles, which were also chewier and had higher drip and cooking losses than STE. Metabolomic analysis revealed differential regulation of amino acid and purine metabolism between WZE and STE. Lipidomic analysis indicated a higher abundance of PE and PC lipid molecules in WZE. Integration of proteomic and metabolomic data highlighted purine metabolism and amino acid biosynthesis as the major distinguishing pathways between STE and WZE. The primary differential pathways between breast and leg muscles were associated with energy metabolism and fatty acid metabolism. This comprehensive analysis provides valuable insights into the distinct meat quality of STE and WZE.
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Affiliation(s)
- Genghua Chen
- State Key Laboratory of Livestock and Poultry Breeding, and Lingnan Guangdong Laboratory of Agriculture, South China Agricultural University, Guangzhou 510642, China; College of Animal Science, South China Agricultural University, Guangzhou, Guangdong 510642, China; Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, Guangzhou, Guangdong 510642, China
| | - Lin Qi
- State Key Laboratory of Livestock and Poultry Breeding, and Lingnan Guangdong Laboratory of Agriculture, South China Agricultural University, Guangzhou 510642, China; College of Animal Science, South China Agricultural University, Guangzhou, Guangdong 510642, China; Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, Guangzhou, Guangdong 510642, China
| | - Shuai Zhang
- State Key Laboratory of Livestock and Poultry Breeding, and Lingnan Guangdong Laboratory of Agriculture, South China Agricultural University, Guangzhou 510642, China; College of Animal Science, South China Agricultural University, Guangzhou, Guangdong 510642, China; Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, Guangzhou, Guangdong 510642, China
| | - Haoqi Peng
- State Key Laboratory of Livestock and Poultry Breeding, and Lingnan Guangdong Laboratory of Agriculture, South China Agricultural University, Guangzhou 510642, China; College of Animal Science, South China Agricultural University, Guangzhou, Guangdong 510642, China; Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, Guangzhou, Guangdong 510642, China
| | - Zetong Lin
- State Key Laboratory of Livestock and Poultry Breeding, and Lingnan Guangdong Laboratory of Agriculture, South China Agricultural University, Guangzhou 510642, China; College of Animal Science, South China Agricultural University, Guangzhou, Guangdong 510642, China; Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, Guangzhou, Guangdong 510642, China
| | - Xiquan Zhang
- State Key Laboratory of Livestock and Poultry Breeding, and Lingnan Guangdong Laboratory of Agriculture, South China Agricultural University, Guangzhou 510642, China; College of Animal Science, South China Agricultural University, Guangzhou, Guangdong 510642, China; Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, Guangzhou, Guangdong 510642, China
| | - Qinghua Nie
- State Key Laboratory of Livestock and Poultry Breeding, and Lingnan Guangdong Laboratory of Agriculture, South China Agricultural University, Guangzhou 510642, China; College of Animal Science, South China Agricultural University, Guangzhou, Guangdong 510642, China; Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, Guangzhou, Guangdong 510642, China
| | - Wen Luo
- State Key Laboratory of Livestock and Poultry Breeding, and Lingnan Guangdong Laboratory of Agriculture, South China Agricultural University, Guangzhou 510642, China; College of Animal Science, South China Agricultural University, Guangzhou, Guangdong 510642, China; Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, Guangzhou, Guangdong 510642, China.
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5
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Abdel-Wareth AAA, Williams AN, Salahuddin M, Gadekar S, Lohakare J. Algae as an alternative source of protein in poultry diets for sustainable production and disease resistance: present status and future considerations. Front Vet Sci 2024; 11:1382163. [PMID: 38659457 PMCID: PMC11041637 DOI: 10.3389/fvets.2024.1382163] [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: 02/05/2024] [Accepted: 03/25/2024] [Indexed: 04/26/2024] Open
Abstract
Integrating algae into poultry diets offers a promising avenue for enhancing nutrition, boosting sustainability efforts, and potentially stimulating disease resistance. This comprehensive review delves into the essence, diversity, chemical composition, and nutritional merits of algae, spotlighting their emergence as innovative nutrient sources and health supplements for poultry. The growing interest in algae within poultry nutrition stems from their diverse nutritional profile, boasting a rich array of proteins, lipids, amino acids, vitamins, minerals, and antioxidants, thus positioning them as valuable feed constituents. A key highlight of incorporating both macroalgae and microalgae lies in their elevated protein content, with microalgae varieties like Spirulina and Chlorella exhibiting protein levels of up to 50-70%, outperforming traditional sources like soybean meal. This premium protein source not only furnishes vital amino acids crucial for muscular development and overall health in poultry but also serves as an exceptional reservoir of omega-3 fatty acids, notably eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), presenting multiple health benefits for both poultry and consumers alike. Moreover, algae boast antioxidant properties attributed to bioactive compounds like phycocyanin and astaxanthin, mitigating oxidative stress and boosting the bird's immune response, thereby fostering robust health and disease resilience. Incorporating macroalgae and microalgae into poultry diets yields positive impacts on performance metrics. Research evidence underscores the enhancement of growth rates, feed conversion ratios, carcass quality, and meat attributes in broilers, while in layers, supplementation promotes increased egg production, superior egg quality, and increased concentrations of beneficial nutrients such as omega-3 fatty acids. Furthermore, algae hold promise for mitigating the environmental footprint of poultry production, though significant outcomes from trials remain sporadic, necessitating further research to elucidate optimal dosages and blends for different algae species in poultry diets. Standardizing the composition of algae utilized in research is imperative, paving the way for potential applications in poultry nutrition as growth stimulants and substitutes for antibiotics. Nonetheless, a deeper understanding of dosage, combination, and mechanism of action through rigorous scientific investigation is key to unlocking algae's full potential within poultry nutrition.
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Affiliation(s)
- Ahmed A. A. Abdel-Wareth
- Department of Animal and Poultry Production, Faculty of Agriculture, South Valley University, Qena, Egypt
- Poultry Center, Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX, United States
| | - Ayanna Nate Williams
- Poultry Center, Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX, United States
| | - Md Salahuddin
- Poultry Center, Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX, United States
| | - Sachin Gadekar
- Algae Center of Excellence, Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX, United States
| | - Jayant Lohakare
- Poultry Center, Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX, United States
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6
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Huang C, Zhang D, Blecker C, Zhao Y, Xiang C, Wang Z, Li S, Chen L. Effects of phosphoglycerate kinase 1 and pyruvate kinase M2 on metabolism and physiochemical changes in postmortem muscle. Food Chem X 2024; 21:101125. [PMID: 38292674 PMCID: PMC10827398 DOI: 10.1016/j.fochx.2024.101125] [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: 10/20/2023] [Revised: 12/17/2023] [Accepted: 01/04/2024] [Indexed: 02/01/2024] Open
Abstract
The objective of this work was to investigate the influence of phosphoglycerate kinase-1 (PGK1) and pyruvate kinase-M2 (PKM2) activity on glycolysis, myofibrillar proteins, calpain system, and apoptosis pathways of postmortem muscle. The activity of PGK1 and PKM2 was regulated by their inhibitors and activators to construct the postmortem glycolysis vitro model and then incubated at 4 °C for 24 h. The results showed that compared to PGK1 and PKM2 inhibitors groups, the addition of PGK1 and PKM2 activators could accelerate glycogen consumption, ATP and lactate production, while declining pH value. Moreover, the addition of PGK1 and PKM2 activators could increase desmin degradation, μ-calpain activity, and caspase-3 abundance. Interestingly, troponin-T degradation was significantly increased both in PKM2 inhibitor and activator groups. It was suggested that PGK1 and PKM2 might be used as robust indicators to regulate meat quality by affecting the glycolysis, myofibrillar proteins, μ-calpain and apoptosis pathways in postmortem muscle.
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Affiliation(s)
- Caiyan Huang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
- Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, University of Liège, Avenue de la Faculté d’Agronomie 2, Gembloux B-5030, Belgium
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Christophe Blecker
- Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, University of Liège, Avenue de la Faculté d’Agronomie 2, Gembloux B-5030, Belgium
| | - Yingxin Zhao
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Can Xiang
- Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Shaobo Li
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Li Chen
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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7
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Jiao X, Li X, Zhang N, Zhang W, Yan B, Huang J, Zhao J, Zhang H, Chen W, Fan D. Postmortem Muscle Proteome Characteristics of Silver Carp ( Hypophthalmichthys molitrix): Insights from Full-Length Transcriptome and Deep 4D Label-Free Proteomic. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:1376-1390. [PMID: 38165648 DOI: 10.1021/acs.jafc.3c06902] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2024]
Abstract
The coverage of the protein database directly determines the results of shotgun proteomics. In this study, PacBio single-molecule real-time sequencing technology was performed on postmortem silver carp muscle transcripts. A total of 42.43 Gb clean data, 35,834 nonredundant transcripts, and 15,413 unigenes were obtained. In total, 99.32% of the unigenes were successfully annotated and assigned specific functions. PacBio long-read isoform sequencing (Iso-Seq) analysis can provide more accurate protein information with a higher proportion of complete coding sequences and longer lengths. Subsequently, 2671 proteins were identified in deep 4D proteomics informed by a full-length transcriptomics technique, which has been shown to improve the identification of low-abundance muscle proteins and potential protein isoforms. The feature of the sarcomeric protein profile and information on more than 30 major proteins in the white dorsal muscle of silver carp were reported here for the first time. Overall, this study provides valuable transcriptome data resources and the comprehensive muscle protein information detected to date for further study into the processing characteristic of early postmortem fish muscle, as well as a spectral library for data-independent acquisition and data processing. This batch of muscle-specific dependent acquisition data is available via PRIDE with identifier PXD043702.
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Affiliation(s)
- Xidong Jiao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xingying Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Nana Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wenhai Zhang
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
- Fujian Provincial Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Xiamen 361022, China
- Anjoy Foods Group Co., Ltd., Xiamen 361022, China
| | - Bowen Yan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jianlian Huang
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
- Fujian Provincial Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Xiamen 361022, China
- Anjoy Foods Group Co., Ltd., Xiamen 361022, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wei Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Daming Fan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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8
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Song S, Cheng H, Park J, Kim GD. Relationship between peptides and the change in quality characteristics of beef strip loin (M. longissimus lumborum) and tenderloin (M. psoas major). Food Chem 2024; 430:137036. [PMID: 37536066 DOI: 10.1016/j.foodchem.2023.137036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 07/23/2023] [Accepted: 07/26/2023] [Indexed: 08/05/2023]
Abstract
Peptides in fresh and aged beef strip loin (M. longissimus lumborum) and tenderloin (M. psoas major) were quantified to investigate the relationship between proteolysis-induced peptides and beef quality characteristics. A total of 409 and 450 peptides were quantified from strip loin and tenderloin, respectively, and found to be significantly correlated to beef quality characteristics. Changes in redness and yellowness were significantly correlated to the peptides derived from G3P, ENOB, and KCRM in both muscles during 14 days of storage. The peptides produced from MYG, ENOB, HBA, PGK1, and TPIS were strongly associated with improved tenderness, while those derived from major myofibrillar proteins, such as MYH1, MYH2, ACTS, and DESM, were associated with changes in tenderloin color. These results improve our understanding of the association between peptides and changes in meat quality during cold storage, indicating that proteolysis-induced peptides can be indicators of the quality characteristics of fresh and aged meat.
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Affiliation(s)
- Sumin Song
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Huilin Cheng
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Junyoung Park
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Gap-Don Kim
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea; Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea.
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9
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Ma C, Zhang W, Zhang J, Du T. Modification-Specific Proteomic Analysis Reveals Cysteine S-Nitrosylation Mediated the Effect of Preslaughter Transport Stress on Pork Quality Development. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:20260-20273. [PMID: 38085829 DOI: 10.1021/acs.jafc.3c05254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2023]
Abstract
This study aimed to explore the effects of preslaughter transport stress on protein S-nitrosylation levels and S-nitrosylated proteome in post-mortem pork longissimus thoracis (LT) muscle. Pigs (N= 16) were randomly divided into 3 h transport (high-stress group, HS) and 3 h transport followed by 3 h resting treatments (low-stress control group, LS). Results demonstrated that high transport stress levels induced nitric oxide (NO) overproduction by promoting NO synthase (NOS) activity and neuronal NOS (nNOS) expression, which thereby notably increased protein S-nitrosylation levels in post-mortem muscle (p < 0.05). Proteomic analysis indicated that 133 S-nitrosylation-modified cysteines belonging to 85 proteins were significantly differential, of which 101 cysteines of 63 proteins were higher in the HS group (p < 0.05). Differential proteins including cytoskeletal and calcium-handling proteins, glycolytic enzymes, and oxidoreductase were mainly involved in the regulation of muscle contraction and energy metabolism that might together mediate meat quality development. Overall, this study provided direct evidence for changes in S-nitrosylation levels and proteome in post-mortem muscle in response to preslaughter transport stress and revealed the potential impact of S-nitrosylated proteins on meat quality.
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Affiliation(s)
- Chao Ma
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Wangang Zhang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jian Zhang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Tongyao Du
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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10
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Wang J, Fu Y, Su T, Wang Y, Soladoye OP, Huang Y, Zhao Z, Zhao Y, Wu W. A Role of Multi-Omics Technologies in Sheep and Goat Meats: Progress and Way Ahead. Foods 2023; 12:4069. [PMID: 38002128 PMCID: PMC10670074 DOI: 10.3390/foods12224069] [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: 09/23/2023] [Revised: 11/02/2023] [Accepted: 11/07/2023] [Indexed: 11/26/2023] Open
Abstract
Sheep and goat meats are increasingly popular worldwide due to their superior nutritional properties and distinctive flavor profiles. In recent decades, substantial progress in meat science has facilitated in-depth examinations of ovine and caprine muscle development during the antemortem phase, as well as post-mortem changes influencing meat attributes. To elucidate the intrinsic molecular mechanisms and identify potential biomarkers associated with meat quality, the methodologies employed have evolved from traditional physicochemical parameters (such as color, tenderness, water holding capacity, flavor, and pH) to some cutting-edge omics technologies, including transcriptomics, proteomics, and metabolomics approaches. This review provides a comprehensive analysis of multi-omics techniques and their applications in unraveling sheep and goat meat quality attributes. In addition, the challenges and future perspectives associated with implementing multi-omics technologies in this area of study are discussed. Multi-omics tools can contribute to deciphering the molecular mechanism responsible for the altered the meat quality of sheep and goats across transcriptomic, proteomic, and metabolomic dimensions. The application of multi-omics technologies holds great potential in exploring and identifying biomarkers for meat quality and quality control, thereby promoting the optimization of production processes in the sheep and goat meat industry.
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Affiliation(s)
- Jin Wang
- College of Animal Science and Technology, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Herbivore Science, Southwest University, Chongqing 400715, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Tianyu Su
- College of Animal Science and Technology, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Herbivore Science, Southwest University, Chongqing 400715, China
| | - Yupeng Wang
- College of Animal Science and Technology, Southwest University, Chongqing 400715, China
| | - Olugbenga P Soladoye
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Government of Canada, 6000 C&E Trail, Lacombe, AB T4L 1W1, Canada
| | - Yongfu Huang
- College of Animal Science and Technology, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Herbivore Science, Southwest University, Chongqing 400715, China
| | - Zhongquan Zhao
- College of Animal Science and Technology, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Herbivore Science, Southwest University, Chongqing 400715, China
| | - Yongju Zhao
- College of Animal Science and Technology, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Herbivore Science, Southwest University, Chongqing 400715, China
| | - Wei Wu
- College of Animal Science and Technology, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Herbivore Science, Southwest University, Chongqing 400715, China
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11
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Hwang YH, Lee EY, Lim HT, Joo ST. Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics. Food Sci Anim Resour 2023; 43:1067-1086. [PMID: 37969318 PMCID: PMC10636221 DOI: 10.5851/kosfa.2023.e63] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 09/19/2023] [Accepted: 09/27/2023] [Indexed: 11/17/2023] Open
Abstract
With rapid advances in meat science in recent decades, changes in meat quality during the pre-slaughter phase of muscle growth and the post-slaughter process from muscle to meat have been investigated. Commonly used techniques have evolved from early physicochemical indicators such as meat color, tenderness, water holding capacity, flavor, and pH to various omic tools such as genomics, transcriptomics, proteomics, and metabolomics to explore fundamental molecular mechanisms and screen biomarkers related to meat quality and taste characteristics. This review highlights the application of omics and integrated multi-omics in meat quality and taste characteristics studies. It also discusses challenges and future perspectives of multi-omics technology to improve meat quality and taste. Consequently, multi-omics techniques can elucidate the molecular mechanisms responsible for changes of meat quality at transcriptome, proteome, and metabolome levels. In addition, the application of multi-omics technology has great potential for exploring and identifying biomarkers for meat quality and quality control that can make it easier to optimize production processes in the meat industry.
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Affiliation(s)
- Young-Hwa Hwang
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
| | - Hyen-Tae Lim
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
- Division of Animal Science, Gyeongsang
National University, Jinju 52828, Korea
| | - Seon-Tea Joo
- Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
- Division of Applied Life Science (BK21
Four), Gyeongsang National University, Jinju 52828,
Korea
- Division of Animal Science, Gyeongsang
National University, Jinju 52828, Korea
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12
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Zou B, Jia F, Ji L, Li X, Dai R. Effects of mitochondria on postmortem meat quality: characteristic, isolation, energy metabolism, apoptosis and oxygen consumption. Crit Rev Food Sci Nutr 2023:1-24. [PMID: 37452658 DOI: 10.1080/10408398.2023.2235435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/18/2023]
Abstract
Meat quality holds significant importance for both consumers and meat producers. Various factors influence meat quality, and among them, mitochondria play a crucial role. Recent studies have indicated that mitochondria can sustain their functions and viability for a certain duration in postmortem muscles. Consequently, mitochondria have an impact on oxygen consumption, energy metabolism, and apoptotic processes, which in turn affect myoglobin levels, oxidative stress, meat tenderness, fat oxidation, and protein oxidation. Ultimately, these factors influence the color, tenderness, and flavor of meat. However, there is a dearth of comprehensive summaries addressing the effects of mitochondria on postmortem muscle physiology and meat quality. Therefore, this review aims to describe the characteristics of muscle mitochondria and their potential influence on muscle. Additionally, a suitable method for isolating mitochondria is presented. Lastly, the review emphasizes the regulation of oxygen consumption, energy metabolism, and apoptosis by postmortem muscle mitochondria, and provides an overview of relevant research and recent advancements. The ultimate objective of this review is to elucidate the underlying mechanisms through which mitochondria impact meat quality.
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Affiliation(s)
- Bo Zou
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Fei Jia
- Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, AR, USA
| | - Lin Ji
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Xingmin Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
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13
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Li N, Xie J, Chu YM. Degradation and evaluation of myofibril proteins induced by endogenous protease in aquatic products during storage: a review. Food Sci Biotechnol 2023; 32:1005-1018. [PMID: 37215253 PMCID: PMC10195969 DOI: 10.1007/s10068-023-01291-4] [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: 10/17/2022] [Revised: 02/21/2023] [Accepted: 03/02/2023] [Indexed: 03/18/2023] Open
Abstract
Myofibril proteins degradation constitutes an important factor in quality deterioration, procedural activation or inhibition of endogenous protease potential regulates autolytic proteolysis-induced softening of post mortem fish muscle. Based on the brief introduction of myofibril proteins degradation in fish skeletal muscle, a detailed description of the main myofibril degradation properties and the distinct role played by endogenous proteases were proposed, which reflects the limitations and challenges of the current research on myofibril hydrolysis mechanisms based on the varied surrounding conditions. In addition, the latest researches on the evaluation method of myofibril proteins degradation were comprehensively reviewed. The potential use of label-free proteomics combined with bioinformatics was also emphasized and has become an important means to in-depth understand protein degradation mechanism.
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Affiliation(s)
- Na Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306 China
- College of Food and Tourism, Shanghai Urban Construction Vocational College, Shanghai, 201415 China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306 China
- National Experimental Teaching Demonstration Center for Food Science and
Engineering, Shanghai Ocean University, Shanghai, 201306 China
- Shanghai Engineering Research Center of Aquatic Product Processing and
Preservation, Shanghai, 201306 China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment
Performance and Energy Saving Evaluation, Shanghai, 201306 China
| | - Yuan Ming Chu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306 China
- National Experimental Teaching Demonstration Center for Food Science and
Engineering, Shanghai Ocean University, Shanghai, 201306 China
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14
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Huang C, Zhang D, Wang Z, Zhao Y, Blecker C, Li S, Zheng X, Chen L. Validation of protein biological markers of lamb meat quality characteristics based on the different muscle types. Food Chem 2023; 427:136739. [PMID: 37392625 DOI: 10.1016/j.foodchem.2023.136739] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 06/20/2023] [Accepted: 06/25/2023] [Indexed: 07/03/2023]
Abstract
This work investigated the ability of 8 potential biomarkers (phosphoglycerate kinase-1 (PGK1), pyruvate kinase-M2 (PKM2), phosphoglucomutase-1 (PGM1), β-enolase (ENO3, myosin-binding protein-C (MYBPC1), myosin regulatory light chain-2 (MYLPF), troponin C-1 (TNNC1) and troponin I-1 (TNNI1)) to characterize meat quality by analyzing their relative abundance and enzymatic activity. Two different meat quality groups (Quadriceps femoris (QF) and Longissimus thoracis (LT) muscles) were selected at 24 h postmortem from 100 lamb carcasses. The relative abundance of PKM2, PGK1, PGM1, ENO3, MYBPC1, MYLPF, and TNNI1 was significantly different between LT and QF muscle groups (P < 0.01). Moreover, PKM, PGK, PGM, and ENO activity in LT muscle group was significantly lower than that in QF muscle (P < 0.05). Suggesting that PKM2, PGK1, PGM1, ENO3, MYBPC1, MYLPF, and TNNI1 can be used as robust biomarkers of lamb meat quality, providing the reference for understanding the molecular mechanism of postmortem meat quality formation in future.
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Affiliation(s)
- Caiyan Huang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; University of Liège, Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, Avenue de la Faculté d'Agronomie 2, Gembloux B-5030, Belgium
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Yingxin Zhao
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Christophe Blecker
- University of Liège, Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, Avenue de la Faculté d'Agronomie 2, Gembloux B-5030, Belgium
| | - Shaobo Li
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xiaochun Zheng
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Li Chen
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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15
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Kostusiak P, Slósarz J, Gołębiewski M, Grodkowski G, Puppel K. Polymorphism of Genes and Their Impact on Beef Quality. Curr Issues Mol Biol 2023; 45:4749-4762. [PMID: 37367051 DOI: 10.3390/cimb45060302] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2023] [Revised: 05/24/2023] [Accepted: 05/26/2023] [Indexed: 06/28/2023] Open
Abstract
The single-nucleotide polymorphism (SNP) form of genes is a valuable source of information regarding their suitability for use as specific markers of desirable traits in beef cattle breeding. For several decades, breeding work focused on improving production efficiency through optimizing the feed conversion ratio and improving daily gains and meat quality. Many research teams previously undertook research work on single-nucleotide polymorphism in myostatin (MSTN), thyroglobulin (TG), calpain (CAPN), and calpastatin (CAST) proteins. The literature review focuses on the most frequently addressed issues concerning these genes in beef cattle production and points to a number of relevant studies on the genes' polymorphic forms. The four genes presented are worth considering during breeding work as a set of genes that can positively influence productivity and production quality.
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Affiliation(s)
- Piotr Kostusiak
- Institute of Animal Science, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland
| | - Jan Slósarz
- Institute of Animal Science, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland
| | - Marcin Gołębiewski
- Institute of Animal Science, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland
| | - Grzegorz Grodkowski
- Institute of Animal Science, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland
| | - Kamila Puppel
- Institute of Animal Science, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland
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16
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Sávio de Almeida Assunção A, Aparecida Martins R, Cavalcante Souza Vieira J, Campos Rocha L, Kaiser de Lima Krenchinski F, Afonso Rabelo Buzalaf M, Roberto Sartori J, de Magalhães Padilha P. Shotgun proteomics reveals changes in the pectoralis major muscle of broilers supplemented with passion fruit seed oil under cyclic heat stress conditions. Food Res Int 2023; 167:112731. [PMID: 37087218 DOI: 10.1016/j.foodres.2023.112731] [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: 11/07/2022] [Revised: 03/13/2023] [Accepted: 03/17/2023] [Indexed: 03/30/2023]
Abstract
The aim of this study was to characterize the proteins differentially expressed in the pectoralis major muscle of broilers supplemented with passion fruit seed oil (PFSO) under cyclic heat stress conditions. Ninety one-day-old male chicks were housed in cages arranged in a climatic chamber, where they were kept under cyclic heat stress for eight hours a day from the beginning to the end of the experiment. The birds were divided into two experimental groups, one group supplemented with 0.9% PFSO and a control group (CON) without PFSO supplementation. At 36 days of age, 18 birds were slaughtered to collect muscle samples. From pools of breast fillet samples from each group, proteolytic cleavage of the protein extracts was performed, and later, the peptides were analyzed by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The 0.9% PFSO supplementation revealed the modulation of 57 proteins in the pectoralis major muscle of broilers exposed to cyclic heat stress. Among them, four proteins were upregulated, and 46 proteins were downregulated. In addition, seven proteins were expressed only in the CON group. These results suggest that PFSO may increase heat tolerance, with a possible reduction in oxidative stress, activation of neuroprotective mechanisms, protection against apoptosis, decrease in inflammatory responses, and regulation of energy metabolism.
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Affiliation(s)
| | - Renata Aparecida Martins
- School of Veterinary Medicine and Animal Science, São Paulo State University (UNESP), Botucatu, São Paulo, Brazil
| | | | - Leone Campos Rocha
- School of Veterinary Medicine and Animal Science, São Paulo State University (UNESP), Botucatu, São Paulo, Brazil
| | | | | | - José Roberto Sartori
- School of Veterinary Medicine and Animal Science, São Paulo State University (UNESP), Botucatu, São Paulo, Brazil
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17
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Huang C, Blecker C, Chen L, Xiang C, Zheng X, Wang Z, Zhang D. Integrating identification and targeted proteomics to discover the potential indicators of postmortem lamb meat quality. Meat Sci 2023; 199:109126. [PMID: 36736126 DOI: 10.1016/j.meatsci.2023.109126] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 12/14/2022] [Accepted: 01/19/2023] [Indexed: 01/24/2023]
Abstract
The aim of this study was to identify the potential indicators of lamb meat quality by TMT and PRM-based proteomics combined with bioinformatic analysis. Lamb muscles were divided into three different meat quality groups (high, middle and low) according to tenderness (shear force, MFI value), colour (a* value, R630/580), and water-holding capacity (cooking loss, drip loss) at 24 h postmortem. The results showed that the abundance of phosphoglycerate kinase 1 (PGK1), β-enolase (ENO3), myosin-binding protein C (MYBPC1) and myosin regulatory light chain 2 (MYLPF) was significantly different in the three groups and could be used as potential indicators to characterize meat quality. Moreover, the postmortem processes of glycolysis, oxidative phosphorylation, and muscle contraction remarkably changed in different groups, and were the key biological pathways influencing meat quality. Overall, this study depicted the proteomic landscape of meat that furthers our understanding of the molecular mechanism of meat quality and provides a reference for developing non-destructive detection technology for meat quality.
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Affiliation(s)
- Caiyan Huang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; University of Liège, Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, Avenue de la Faculté d'Agronomie 2, Gembloux B-5030, Belgium
| | - Christophe Blecker
- University of Liège, Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, Avenue de la Faculté d'Agronomie 2, Gembloux B-5030, Belgium
| | - Li Chen
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Can Xiang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xiaochun Zheng
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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18
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Zhang J, Sun L, Cui P, Zou L, Chen Y, Liang J, Ji S, Walayat N, Lyu F, Ding Y. Effects of combined treatment of electrolytic water and chitosan on the quality and proteome of large yellow croaker (Pseudosciaena crocea) during refrigerated storage. Food Chem 2023; 406:135062. [PMID: 36462361 DOI: 10.1016/j.foodchem.2022.135062] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 10/26/2022] [Accepted: 11/23/2022] [Indexed: 11/29/2022]
Abstract
The labeled quantitative proteomic method was used to study the changes in muscle proteins of large yellow croaker (Pseudosciaena crocea) treated with electrolytic water (EW) and chitosan (CHI) combined preservation during 12 days of refrigeration storage (4 °C). The analysis indicated that the freshness instructed by total viable count (TVC), total volatile basic nitrogen (TVB-N) and K value was significantly maintained after combined preservation during storage at 4 °C for 12 days (CS12). Furthermore, 46 differentially abundant proteins (DAPs) were detected in storage at 4 °C for 12 days (S12) compared to the freshness group (F), which bioinformatics confirmed were mainly skeletal proteins and enzymes. Correlation analysis showed that 19 highly correlated DAPs could be used as potential protein markers of freshness. Changes in the relation of freshness and protein were shown in further correlative analysis of F and CS12, which were caused by combined preservation. Therefore, combined preservation is promising in the quality and stability of large yellow croakers.
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Affiliation(s)
- Jianyou Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Lei Sun
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Pengbo Cui
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Ligen Zou
- Hangzhou Academy of Agricultural Sciences, Hangzhou 310014, China
| | - Yutong Chen
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Jianqin Liang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Shengqiang Ji
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Noman Walayat
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Fei Lyu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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19
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Chen H, Ma J, Pan D, Diao J, Guo A, Li R, Xiong YL. Concentration-dependent effect of eugenol on porcine myofibrillar protein gel formation. Meat Sci 2023; 201:109187. [PMID: 37086702 DOI: 10.1016/j.meatsci.2023.109187] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 02/24/2023] [Accepted: 04/03/2023] [Indexed: 04/24/2023]
Abstract
The effects of different concentrations of eugenol (EG = 0, 5, 10, 20, 50, and 100 mg/g protein) on the structural properties and gelling behavior of myofibrillar proteins (MPs) were investigated. The interaction of EG and MPs decreased free thiol and amine content, and reduced tryptophan fluorescence intensity and thermal stability, but enhanced surface hydrophobicity and aggregation of MPs. Compared with the control (EG free), the MPs' gels treated with 5 and 10 mg/g of EG had a higher storage modulus, compressive strength, and less cooking loss. A high microscopic density was observed in these EG-treated gels. However, EG at 100 mg/g was detrimental to the gelling properties of the MPs. The results indicate that an EG concentration of 20 mg/g is a turning point, i.e., below 20 mg/g, EG promoted MPs gelation, but above 20 mg/g, it impeded gelation by interfering with protein network formation. The EG modification of MPs could provide a novel ingredient strategy to improve the texture of comminuted meat products.
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Affiliation(s)
- Hongsheng Chen
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China; Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States; China-Canada Cooperation Agri-Food Research Center of Heilongjiang Province, Daqing, Heilongjiang 163319, China.
| | - Jinming Ma
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China; China-Canada Cooperation Agri-Food Research Center of Heilongjiang Province, Daqing, Heilongjiang 163319, China
| | - Deyin Pan
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China; China-Canada Cooperation Agri-Food Research Center of Heilongjiang Province, Daqing, Heilongjiang 163319, China
| | - Jingjing Diao
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China; China-Canada Cooperation Agri-Food Research Center of Heilongjiang Province, Daqing, Heilongjiang 163319, China
| | - Anqi Guo
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States
| | - Runnan Li
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States
| | - Youling L Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States.
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20
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Zou B, Shao L, Liu Y, Sun Y, Li X, Dai R. Muscle fiber characteristics and apoptotic factor differences in beef Longissimus lumborum and Psoas major during early postmortem. Meat Sci 2023; 198:109092. [PMID: 36603399 DOI: 10.1016/j.meatsci.2022.109092] [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: 05/25/2022] [Revised: 11/22/2022] [Accepted: 12/29/2022] [Indexed: 01/01/2023]
Abstract
This study was conducted to study muscle fiber characteristics and apoptotic factor differences within 24 h postmortem of bovine longissimus lumborum (LL) and psoas major (PM). Compared to LL, PM had a higher proportion of type I fibers and lower proportion of type II fibers. PM also had higher ROS levels. For bcl-2 family proteins, anti-apoptotic BCL-2 level was lower and pro-apoptotic BAX level was higher in PM. For caspases, at 1 h postmortem, gene and protein expression level of caspase-3 and caspase-9 was higher in PM than that of LL. The levels of DNA damage apoptotic factors ABL1, AIF and ENDOG was higher in PM than in LL. The results suggested that apoptotic gene and protein expression were different in muscles with different fiber type composition. These findings provided insights into muscle fiber and apoptotic factor differences during early postmortem in bovine PM and LL.
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Affiliation(s)
- Bo Zou
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Lele Shao
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Yana Liu
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Yingying Sun
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Xingmin Li
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Ruitong Dai
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China.
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21
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Overview of omics applications in elucidating the underlying mechanisms of biochemical and biological factors associated with meat safety and nutrition. J Proteomics 2023; 276:104840. [PMID: 36758853 DOI: 10.1016/j.jprot.2023.104840] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 01/28/2023] [Accepted: 01/30/2023] [Indexed: 02/10/2023]
Abstract
Over the years, significant technological discoveries have facilitated the improvement of meat-related research. Recent studies of complex and interactive factors contributing to variations in meat safety are increasingly focused on data-driven omics approaches such as proteomics. This review highlighted omics advances in elucidating the biochemical and biological actions on meat safety. Also, the impacts of the nutritional characteristics of meat and meat products on human health are emphasized. Future perspectives should explore multi-omics and in situ investigations to elucidate the implications in microbiological studies, including nutritional and health-related assessments. Also, creating meat safety assessment and prediction models based on biomarkers of meat safety traits will help to mitigate application constraints, thereby evaluating meat quality more accurately. This could provide a scientific basis for increasing the meat industry's profitability and producing high-quality meat and meat products for consumers. SIGNIFICANCE OF THE REVIEW: This review highlighted omics advances in elucidating underlying mechanisms of biochemical and biological factors associated with meat safety. Also, the impacts of meat proteins on human health are emphasized. Future perspectives should explore multi-omics and in situ investigations to elucidate the implications in microbiological studies, including nutritional and health-related assessments. Also, creating meat safety assessment and prediction models based on biomarkers of meat safety traits will help to mitigate application constraints, thereby evaluating meat quality more accurately. This could provide a scientific basis for increasing the meat industry's profitability and producing high-quality meat and meat products for consumers.
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22
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Kumar P, Ahmed MA, Abubakar AA, Hayat MN, Kaka U, Ajat M, Goh YM, Sazili AQ. Improving animal welfare status and meat quality through assessment of stress biomarkers: A critical review. Meat Sci 2023; 197:109048. [PMID: 36469986 DOI: 10.1016/j.meatsci.2022.109048] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2022] [Revised: 10/31/2022] [Accepted: 11/21/2022] [Indexed: 12/02/2022]
Abstract
Stress induces various physiological and biochemical alterations in the animal body, which are used to assess the stress status of animals. Blood profiles, serum hormones, enzymes, and physiological conditions such as body temperature, heart, and breathing rate of animals are the most commonly used stress biomarkers in the livestock sector. Previous exposure, genetics, stress adaptation, intensity, duration, and rearing practices result in wide intra- and inter-animal variations in the expression of various stress biomarkers. The use of meat proteomics by adequately analyzing the expression of various muscle proteins such as heat shock proteins (HSPs), acute phase proteins (APPs), texture, and tenderness biomarkers help predict meat quality and stress in animals before slaughter. Thus, there is a need to identify non-invasive, rapid, and accurate stress biomarkers that can objectively assess stress in animals. The present manuscript critically reviews various aspects of stress biomarkers in animals and their application in mitigating preslaughter stress in meat production.
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Affiliation(s)
- Pavan Kumar
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141004, India
| | - Muideen Adewale Ahmed
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Abubakar Ahmed Abubakar
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Muhammad Nizam Hayat
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Ubedullah Kaka
- Department of Companion Animal Medicine and Surgery, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Mokrish Ajat
- Department of Veterinary Preclinical Studies, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Yong Meng Goh
- Department of Veterinary Preclinical Studies, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Awis Qurni Sazili
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, 43400 UPM Serdang, Selangor, Malaysia.
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23
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iTRAQ-based proteomic analysis reveals the underlying mechanism of postmortem tenderization of refrigerated porcine Longissimus thoracis et lumborum muscle. Meat Sci 2023; 197:109068. [PMID: 36495834 DOI: 10.1016/j.meatsci.2022.109068] [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: 10/24/2022] [Revised: 11/20/2022] [Accepted: 11/29/2022] [Indexed: 12/03/2022]
Abstract
The isobaric tags for relative and absolute quantitation (iTRAQ) technology was used for differential proteomic analysis of refrigerated porcine Longissimus thoracis et lumborum (LTL) muscle at different time points postmortem (45 min, 4 h, 8 h, 12 h, 24 h, 48 h, 72 h and 96 h) to mechanistically elucidate the postmortem tenderization. Compared with the proteins identified in porcine LTL muscle at 45 min postmortem (control), 862 proteins were significantly expressed at 4 h, 8 h, 12 h, 24 h, 48 h, 72 h and 96 h postmortem. Moreover, clustering and path analysis showed that the quality traits of porcine LTL muscle, including pH, shear force, myofibril fragmentation index, correlated significantly with 2, 6 and 6 differentially expressed proteins, respectively, with the lowest or highest expression at 8 h or 12 h postmortem. Overall, the tenderness of refrigerated porcine LTL muscle might be significantly affected by changes in quality traits at 8 h and 12 h postmortem.
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24
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Yu Q, Li S, Cheng B, Brad Kim YH, Sun C. Investigation of changes in proteomes of beef exudate and meat quality attributes during wet-aging. Food Chem X 2023; 17:100608. [PMID: 36974193 PMCID: PMC10039265 DOI: 10.1016/j.fochx.2023.100608] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 02/06/2023] [Accepted: 02/20/2023] [Indexed: 02/25/2023] Open
Abstract
This study was performed to evaluate the effects of wet-aging (3, 7, 14, 21, and 28 d at 2 °C) on beef (longissimus lumborum muscles) exudate proteome and meat quality changes. The pH, purge loss, and tenderness of beef increased with aging (P < 0.05), while color and lipid oxidative stabilities decreased, especially when long-term (14 and 21 d) aged meat were repackaged and displayed under retail condition (P < 0.05). Nineteen proteins changed significantly with aging (FDR < 0.05), in which most of them progressively accumulated in exudates over aging periods. Combined with partial least squares discriminant analysis, 16 proteins (including 9 structural proteins, 3 metabolic enzymes, 1 heat shock protein, 2 binding proteins, and KBTBD10 protein) were screened as characteristic proteins that could be used for potential meat quality indication. These findings offered novel insight into the utilization of exudates for meat quality assessment.
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Affiliation(s)
- Qianqian Yu
- College of Life Science, Yantai University, No. 30 Qingquan Road, Laishan District, Yantai 264005, Shandong, China
| | - Shimeng Li
- College of Life Science, Yantai University, No. 30 Qingquan Road, Laishan District, Yantai 264005, Shandong, China
| | - Bei Cheng
- College of Life Science, Yantai University, No. 30 Qingquan Road, Laishan District, Yantai 264005, Shandong, China
| | - Yuan H. Brad Kim
- Meat Science and Muscle Biology Laboratory, Department of Animal Science, Purdue University, West Lafayette, IN 47906, United States
| | - Chengfeng Sun
- College of Life Science, Yantai University, No. 30 Qingquan Road, Laishan District, Yantai 264005, Shandong, China
- Corresponding author.
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25
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Effect of Feeding System on Muscle Fiber Composition, Antioxidant Capacity, and Nutritional and Organoleptic Traits of Goat Meat. Animals (Basel) 2023; 13:ani13010172. [PMID: 36611780 PMCID: PMC9817876 DOI: 10.3390/ani13010172] [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: 10/21/2022] [Revised: 12/27/2022] [Accepted: 12/29/2022] [Indexed: 01/03/2023] Open
Abstract
The objective of this study was to evaluate the effect of feeding system on muscle fiber composition, antioxidant capacity, and nutritional and organoleptic traits of goat meat. Goats that grazed on flatland (whole area with about 0% inclination, FG group) and mountain range (whole area with about 40% inclination, MG group) were selected for the analysis. The results showed that grazing on flatland increased oxidized-twitch fiber percentage, the expression of the MyHC IIa gene (p < 0.001), the activity of glutathione peroxidase (GSH-Px) (p < 0.05), total antioxidant capacity (T-AOC) (p = 0.001), and radical scavenging ability (RSA) (p < 0.05); meanwhile, the MyHC IIb gene expression (p < 0.01) and malondialdehyde (MDA) content (p = 0.001) were decreased. Feeding system affected nutritional and organoleptic traits of goat meat, and grazing on flatland increased protein content, total content of monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA), pH45min, a* value, and variety of volatile flavor compounds but decreased the content of saturated fatty acid (SFA), shear force, and b* value. In addition, the key flavor substances were screened using relative odor activity value (ROAV), including hexanal, heptanal, (E)-2-octenal, octanal, nonanal, decanal, (E)-2-nonenal, and 1-octen-3-ol. Among them, 1-octen-3-ol and (E)-2-nonenal were the most contributing flavor compounds in the FG and MG groups, respectively, providing distinctive odor to goat meat.
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26
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Proteomics study of mitochondrial proteins in tilapia red meat and their effect on color change during storage. Food Chem 2023; 400:134061. [DOI: 10.1016/j.foodchem.2022.134061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 08/23/2022] [Accepted: 08/27/2022] [Indexed: 11/18/2022]
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27
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Tie H, Lu X, Yu D, Yang F, Jiang Q, Xu Y, Xia W. Apoptosis Inducing Factors Involved in the Changes of Flesh Quality in Postmortem Grass Carp ( Ctenopharyngodon idella) Muscle. Foods 2022; 12:foods12010140. [PMID: 36613356 PMCID: PMC9818144 DOI: 10.3390/foods12010140] [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: 09/11/2022] [Revised: 10/04/2022] [Accepted: 10/05/2022] [Indexed: 12/29/2022] Open
Abstract
Alterations of apoptosis have notable influences on flesh quality, but the mechanism is still unclear. Thus, apoptotic behaviors and related triggering mechanisms need to be explored. Fish muscle was prepared and stored at 4 °C for 0, 24, 48, 72, 96, and 120 h for apoptosis analysis. Results showed that positive apoptotic nuclei were positively correlated with drop loss and negatively correlated with shear force and water holding capacity (p < 0.05). Results showed that the triggering apoptotic mechanisms were involved with enhanced transcriptional levels of caspase-2, 3, 7, 8, and 9 through mitochondria and death receptor pathways in the muscle of grass carp. The decreased ATP content, changed cytochrome c redox state, increased protein levels of HSP27 and HSP 90, and enhanced activity of cathepsin (B, L, and D), calpain, and serine proteinase were involved in apoptosis activations. Results indicated that caspases, energy metabolism, cytochrome c redox state, heat shock protein expressions, and protease activities played critical roles in apoptosis alterations in carp muscle during refrigerated storage.
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Affiliation(s)
- Huaimao Tie
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Xuan Lu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
- Correspondence:
| | - Fang Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
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28
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Mechanisms of Mitochondrial Apoptosis-Mediated Meat Tenderization Based on Quantitative Phosphoproteomic Analysis. Foods 2022; 11:foods11233751. [PMID: 36496558 PMCID: PMC9741025 DOI: 10.3390/foods11233751] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2022] [Revised: 11/13/2022] [Accepted: 11/21/2022] [Indexed: 11/23/2022] Open
Abstract
This study investigates the mechanism of phosphorylation in the regulation of apoptosis-mediated meat tenderization during postmortem aging. The results found that the pork muscle exhibited apoptotic potential at early postmortem (48 h) and showed more tenderness at late postmortem, as evidenced by the increase in mitochondrial membrane permeability (MMP), Ca2+ level, reactive oxygen species (ROS) content, and caspases activity at 0 h to 48 h, and decreases in ATP level at 0 h to 24 h and shear force at 12 h to 120 h (p < 0.05). Phosphoproteomic analysis revealed that phosphorylation regulated apoptosis by modulating ATP and calcium bindings as well as apoptotic signaling, which occurred within early 12 h and mainly occurred at 12 h to 48 h postmortem. Moreover, differential expression of phosphoproteins demonstrated that phosphorylation regulated oxidative stress-induced apoptosis and rigor mortis, thereby promoting the development of meat tenderness. Our results provide insights into the roles of phosphorylation in various physiological processes that affect meat tenderness.
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29
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Bibliometric Analysis of Research on the Main Genes Involved in Meat Tenderness. Animals (Basel) 2022; 12:ani12212976. [PMID: 36359100 PMCID: PMC9654910 DOI: 10.3390/ani12212976] [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: 09/29/2022] [Revised: 10/21/2022] [Accepted: 10/24/2022] [Indexed: 11/29/2022] Open
Abstract
Simple Summary A bibliometric analysis was carried out to know the evolution of research on genes associated with meat tenderness, of interest for the development of selection programs. Since 1993, studies have been limited to a few researchers in high-income countries due to the costs associated with the techniques. The main findings showed that the scientific production had a discontinuous growth because science experienced a significant change since approximately 2010. Marker-assisted selection was widely used, evaluating mainly CAPN (calpain) and CAST (calpastatin) genes for their contribution to meat tenderness, especially in cattle. However, the effects are small; therefore, genomic selection was implemented by genotyping thousands of single nucleotide polymorphisms (SNPs) for further explanation of genetic variation. The results shown are important for scholars to identify emerging methodologies and gaps in the literature and to know who the prolific authors and institutions in the field for possible collaborations, etc., are. Abstract Tenderness is one of the main characteristics of meat because it determines its price and acceptability. This is the first bibliometric study on the trend of research on the role of genes in meat tenderness. A total of 175 original and English-language articles published up to 2021 were retrieved from Scopus. The bibliometric analysis was carried out with VOSviewer (version 1.6.18, Eck and Waltman, Leiden, Netherlands) and complemented with the Analyze search results service from Scopus. Erroneous and duplicate data were eliminated, and incomplete information was added to standardize the results. Scientific production was evaluated by means of quantity, quality and structure indicators. As a first glance, 8.816% of authors have published more than 50% of papers mainly related to genes encoding the calpain (CAPN)-calpastatin (CAST) system and single nucleotide polymorphisms (SNPs). Among other findings, a strong link was found between the contribution of the main countries (led by the United States with) and their institutions (led by the USDA Agricultural Research Service with) to their gross domestic product. Most studies on the topic are published in the Journal of Animal Science, and other journals with high impact according to the number of citations and different metrics. Finally, when evaluating the most cited articles, the occurrence and association of the main keywords, it was confirmed that research is focused on the role of CAPN and CAST genes and of SNPs in beef tenderness. The change in science was emphasized; although marker-assisted selection is still used, genes have an infinitesimal effect on complex traits. Therefore, since about 2010, new research groups adopted genomic selection to evaluate dense panels of SNPs and better explain genetic variation in meat tenderness.
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30
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Ijaz M, Jaspal MH, Akram MU, Badar IH, Yar MK, Suleman R, Manzoor A, Farooq M, Ali S, Hussain Z, Mahmood M, Rahman A, Ali RS. Effect of Animal Age, Postmortem Calcium Chloride Marination, and Storage Time on Meat Quality Characteristics of M. longissimus thoracis et lumborum of Buffalo Bulls. Foods 2022. [PMCID: PMC9601457 DOI: 10.3390/foods11203193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
This study investigated the effect of animal age, calcium chloride marination, and storage time on meat quality characteristics of buffalo bulls to suggest a cost-effective method of improving buffalo meat quality. The current study was designed considering the importance of buffalo meat and the usage of meat from spent buffalo animals in local markets of South Asian countries. A total of 36 animals comprised of 18 young and 18 spent buffalo bulls were selected. After slaughtering and 24 h of postmortem chilling, striploins were separated and cut into 16 steaks and equally divided into two groups, i.e., either marinated with calcium chloride or not. Meat quality characteristics were recorded on 0, 2, 4, 6, 8, and 10 days of storage. The results showed that the pH value of young animals was higher than the value of spent animals and pH was increased over the storage time. Color b*, C*, and h* values were higher in spent animals as compared with the young animals; however, values of colors L* and h* were higher and a* was lower in marinated samples than the values of non-marinated samples. Color a* and C* values were increased and h* was decreased with lengthening the storage time. The meat cooking loss was higher in marinated and the water-holding capacity was higher in non-marinated meat samples. Shear force values were lower in young animals and marinated samples than the values of spent animals and non-marinated meat samples, respectively. Sensory characteristic scores of marinated samples were better than the non-marinated samples. In conclusion, calcium chloride marination can be used to improve the quality characteristics of buffalo meat.
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Affiliation(s)
- Muawuz Ijaz
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
- Department of Animal Sciences, University of Veterinary and Animal Sciences, Jhang Campus, Jhang 35200, Pakistan
- Correspondence: (M.H.J.); (M.I.)
| | - Muhammad Hayat Jaspal
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
- Correspondence: (M.H.J.); (M.I.)
| | - Muhammad Usman Akram
- Department of Microbiology, FV&AS, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
| | - Iftikhar Hussain Badar
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Muhammad Kashif Yar
- Department of Animal Sciences, University of Veterinary and Animal Sciences, Jhang Campus, Jhang 35200, Pakistan
| | - Raheel Suleman
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 61000, Pakistan
| | - Adeel Manzoor
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Muhammad Farooq
- Department of Clinical Sciences, University of Veterinary and Animal Sciences, Jhang Campus, Jhang 35200, Pakistan
| | - Sher Ali
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Zubair Hussain
- Department of Agriculture and Food Technology, Karakorum International University, Gilgit 15100, Pakistan
| | - Mubarik Mahmood
- Department of Animal Sciences, University of Veterinary and Animal Sciences, Jhang Campus, Jhang 35200, Pakistan
| | - Abdur Rahman
- Department of Animal Sciences, University of Veterinary and Animal Sciences, Jhang Campus, Jhang 35200, Pakistan
| | - Rao Sharafat Ali
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
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31
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Wu G, Yang C, Bruce HL, Roy BC, Li X, Zhang C. Effects of Alternating Electric Field Assisted Freezing-Thawing-Aging Sequence on Data-Independent Acquisition Quantitative Proteomics of Longissimus dorsi Muscle. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:12990-13001. [PMID: 36166831 DOI: 10.1021/acs.jafc.2c04207] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
This study was designed to investigate the differences in the proteomes of bovine Longissimus dorsi (LD) muscle during an alternating electric field (AEF)-assisted freezing-thawing-aging sequence based on a data-independent acquisition strategy. When compared to that of the only postmortem aging (OA) group, the meat quality of the freezing-thawing-aging sequence (FA) and AEF-assisted freezing-thawing-aging sequence (EA) groups showed a declining trend. However, the group assisted by AEF was significantly enhanced in color, water-holding capacity, and tenderness. Three hundred fifty-two proteins in LD muscle were differentially abundant proteins (DAPs) among FA, EA, and OA treatments. Furthermore, among the 40 DAPs in the FA versus EA comparison, 5 DAPs with variable importance in projection scores higher than 1 were identified as biochemical markers of beef quality. Bioinformatic analysis revealed that most of these proteins were involved in structural constituents of ribosome and catalytic activity. These results provide a basis for further understanding the quality of beef following a freezing-thawing-aging sequence assisted by AEF.
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Affiliation(s)
- Guangyu Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing100193, P.R. China
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AlbertaT6G 2P5, Canada
| | - Chuan Yang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing100193, P.R. China
| | - Heather L Bruce
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AlbertaT6G 2P5, Canada
| | - Bimol C Roy
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AlbertaT6G 2P5, Canada
| | - Xia Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing100193, P.R. China
| | - Chunhui Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing100193, P.R. China
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32
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Tie H, Yu D, Yang F, Jiang Q, Xu Y, Xia W. Postmortem grass carp (
Ctenopharyngodon idella
) muscle towards the disruption of integrity: A likely cause of abnormal regulation of tight junction and decreased antioxidant capacity. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Huaimao Tie
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu 214122 China
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu 214122 China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu 214122 China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu 214122 China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu 214122 China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu 214122 China
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33
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Cheng H, Song S, Park TS, Kim GD. Proteolysis and changes in meat quality of chicken pectoralis major and iliotibialis muscles in relation to muscle fiber type distribution. Poult Sci 2022; 101:102185. [PMID: 36219890 PMCID: PMC9552107 DOI: 10.1016/j.psj.2022.102185] [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: 12/01/2021] [Revised: 09/07/2022] [Accepted: 09/11/2022] [Indexed: 12/01/2022] Open
Abstract
The proteolysis trends and meat quality of the chicken pectoralis major (PM) and iliotibialis (IL) muscles stored at 4°C for 7 d were investigated. After 7 d of storage, the purge loss was higher (P < 0.05) in PM than in IL muscle. The difference in the composition of muscle fibers between PM (100% fast type) and IL (88.85% fast and 11.15% slow types) resulted in differences in proteolysis. Fructose-bisphosphate aldolase, troponin I, myosin heavy chain, and malate dehydrogenase exhibited the same tendencies, but pyruvate kinase, creatine kinase, L-lactate dehydrogenase, and triosephosphate isomerase exhibited different tendencies in the 2 muscles. The activity of cathepsin B was higher in PM than in IL during storage (P < 0.05). These results indicate that the proteolysis trend and changes in meat quality during cold storage are dependent on the different muscle fiber characteristics.
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Bischof G, Witte F, Terjung N, Heinz V, Juadjur A, Gibis M. Metabolic, proteomic and microbial changes postmortem and during beef aging. Crit Rev Food Sci Nutr 2022; 64:1076-1109. [PMID: 36004604 DOI: 10.1080/10408398.2022.2113362] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The purpose of this review is to provide an overview of the current knowledge about proteomic and metabolic changes in beef, the microbiological alteration postmortem and during aging, and observe the influence on beef quality parameters, such as tenderness, taste and flavor. This review will also focus on the different aging types (wet- and dry-aging), the aging or postmortem time of beef and their effect on the proteome and metabolome of beef. The Ca2+ homeostasis and adenosine 5'-triphosphate breakdown are the main reactions in the pre-rigor phase. After rigor mortis, the enzymatic degradation of connective tissues and breakdown of energy metabolism dominate molecular changes in beef. Important metabolic processes leading to the formation of saccharides, nucleotides, organic acids (e.g. lactic acid), creatine and fatty acids are considered in this context as possible flavor precursors or formers of beef flavor and taste. Flavor precursors are substrates for lipid oxidation, Strecker degradation and Maillard reaction during cooking or roasting. The findings presented should serve as a basis for a better understanding of beef aging and its molecular effects and are intended to contribute to meeting the challenges of improving beef quality.
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Affiliation(s)
- Greta Bischof
- Chemical Analytics, German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Franziska Witte
- Product Innovation, German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Nino Terjung
- Product Innovation, DIL Technology GmbH, Quakenbrück, Germany
| | - Volker Heinz
- Research Directorate, German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Andreas Juadjur
- Chemical Analytics, German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Monika Gibis
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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35
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Dang DS, Zhai C, Nair MN, Thornton KJ, Sawalhah MN, Matarneh SK. Tandem mass tag labeling to assess proteome differences between intermediate and very tender beef steaks. J Anim Sci 2022; 100:6652319. [PMID: 35908783 PMCID: PMC9339282 DOI: 10.1093/jas/skac042] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Accepted: 02/08/2022] [Indexed: 12/13/2022] Open
Abstract
Tenderness is considered as one of the most important quality attributes dictating consumers' overall satisfaction and future purchasing decisions of fresh beef. However, the ability to predict and manage tenderness has proven very challenging due to the numerous factors that contribute to variation in end-product tenderness. Proteomic profiling allows for global examination of differentially abundant proteins in the meat and can provide new insight into biological mechanisms related to meat tenderness. Hence, the objective of this study was to examine proteomic profiles of beef longissimus lumborum (LL) steaks varying in tenderness, with the intention to identify potential biomarkers related to tenderness. For this purpose, beef LL muscle samples were collected from 99 carcasses at 0 and 384 h postmortem. Based on Warner-Bratzler shear force values at 384 h, 16 samples with the highest (intermediate tender, IT) and lowest (very tender, VT) values were selected to be used for proteomic analysis in this study (n = 8 per category). Using tandem mass tag-based proteomics, a total of 876 proteins were identified, of which 51 proteins were differentially abundant (P < 0.05) between the tenderness categories and aging periods. The differentially identified proteins encompassed a wide array of biological processes related to muscle contraction, calcium signaling, metabolism, extracellular matrix organization, chaperone, and apoptosis. A greater (P < 0.05) relative abundance of proteins associated with carbohydrate metabolism and apoptosis, and a lower (P < 0.05) relative abundance of proteins involved in muscle contraction was observed in the VT steaks after aging compared with the IT steaks, suggesting that more proteolysis occurred in the VT steaks. This may be explained by the greater (P < 0.05) abundance of chaperonin and calcium-binding proteins in the IT steaks, which could have limited the extent of postmortem proteolysis in these steaks. In addition, a greater (P < 0.05) abundance of connective tissue proteins was also observed in the IT steaks, which likely contributed to the difference in tenderness due to added background toughness. The established proteomic database obtained in this study may provide a reference for future research regarding potential protein biomarkers that are associated with meat tenderness.
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Affiliation(s)
- David S Dang
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, USA
| | - Chaoyu Zhai
- Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523, USA
| | - Mahesh N Nair
- Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523, USA
| | - Kara J Thornton
- Department of Animal, Dairy and Veterinary Sciences, Utah State University, Logan, UT 84322, USA
| | - Mohammed N Sawalhah
- Department of Lands Management and Environment, Prince Al-Hasan Bin Talal Faculty for Natural Resources and Environment, The Hashemite University, Zarqa 13133, Jordan
| | - Sulaiman K Matarneh
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, UT 84322, USA
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36
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Hu C, Xie J. Tandem mass tag-based proteomics analysis of protein changes in the freezing and thawing cycles of Trachurus murphyi. J Food Sci 2022; 87:3938-3952. [PMID: 35880689 DOI: 10.1111/1750-3841.16209] [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: 12/20/2021] [Revised: 03/19/2022] [Accepted: 05/05/2022] [Indexed: 12/01/2022]
Abstract
We investigated the proteome variations in Trachurus murphyi with different cycles of freezing and thawing (FT) under frozen storage. A total of 2,482 proteins were assessed quantitatively, of which 269 proteins were recognized as differential abundance proteins during the second FT cycle until the eighth FT cycle. Bioinformatics analysis on gene ontology (GO) functional annotation and Kyoto Encyclopedia of Genes and Genomes pathway analyses of Differential Analysis of Proteins (DAPs) indicated multiple DAPs engaged with the protein structure, metabolic enzymes, and protein turnover. In addition, some of the observed proteins were probably the underlying markers of protein oxidation (PO). The analysis of PO sites revealed the sites of PO, such as amino adipic semialdehydes, γ-glutamic semialdehydes, and Schiff bases. Bioinformatics analyses demonstrated the involvement of differentially expressed proteins in the Hippo signaling pathway (Ko04390), indicating strong protein degradation with greater numbers of FT cycles under frozen storage. It provides an insight into quality stability from a proteomics quality perspective at the molecular level. The results obtained have deepened our current understandings of the mechanisms that reveal variations in proteomes and quality, as well as help promote quality control of T. murphyi across the cold transportation chain. PRACTICAL APPLICATION: Temperature fluctuation is one of the core issues during frozen food storage and distribution faced by the frozen food industry. Fluctuation may result in microstructural changes, ice recrystallization, and protein change in frozen food products. Tandem mass tag-based methods were adopted to study proteome variations in Trachurus murphyi muscles under different cycles of freezing and thawing under frozen storage conditions in this paper. The results obtained have deepened our current understandings of the mechanisms that reveal variations in proteomes and quality, as well as help promote quality control of T. murphyi across the cold transportation chain.
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Affiliation(s)
- Chunlin Hu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai Ocean University, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China.,Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai Ocean University, Shanghai, China.,Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China.,Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian, China
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37
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Qian S, Li X, Liu C, Zhang C, Blecker C. Proteomic changes involved in water holding capacity of frozen bovine longissimus dorsi muscles based on DIA strategy. J Food Biochem 2022; 46:e14330. [PMID: 35848392 DOI: 10.1111/jfbc.14330] [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: 04/06/2022] [Revised: 05/24/2022] [Accepted: 06/15/2022] [Indexed: 11/29/2022]
Abstract
As freeze/thaw procedure leads to inevitable drip loss, elucidation of mechanism on dynamic changes in water holding capacity (WHC) of muscle is urgently needed. In this study, the proteomic profile by DIA-based strategy, muscle microstructure, water mobility, and WHC indices of bovine longissimus dorsi muscles were investigated under different freezing conditions as well as the correlations among them. Results indicated that slow freezing (SF) sample exhibited significantly higher water mobility, thaw loss, total loss, and shear force value than the samples subjected to fast freezing (FF) and non-frozen control (CON). According to the protein profile, we have identified 272 differential abundance proteins (DAPs), in which more significant proteome changes were found in SF/CON samples as compared with FF/CON. Among the 132 DAPs in FF/SF comparison, correlation analysis revealed that MYL3, DES, SYNE2, EXR, RPL35A, RPS6, and Hsp40 were closely correlated with T23 , thaw loss, and total loss. Accordingly, we considered those seven proteins as potential biomarkers related to WHC of frozen muscle. Our study should give a further understanding on mechanisms behind the various WHC of muscle when subjected to different freezing conditions. PRACTICAL APPLICATIONS: Freezing plays a key role in the preservation method for meat and meat products. However, the drip loss during freezing and subsequent thawing procedure causes considerable economic and nutritional losses. To minimize the losses, elucidation of mechanism on the mechanism of thaw loss formation is urgently needed. DIA-based proteomics is a novel, robust method that provides further understanding on the mechanisms behind the dynamic changes in water holding capacity of muscle. The screened protein biomarkers in frozen muscle would play key roles in the development of WHC, especially for the thaw loss formation. Through this perspective, we can explain the origin of thaw loss and the variation under different freezing conditions, which should provide the meat industries with theoretical basis for reducing losses.
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Affiliation(s)
- Shuyi Qian
- Chinese Academy of Agricultural Sciences, Institute of Food Science and Technology, Beijing, China.,Unit of Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liège, Gembloux, Belgium
| | - Xia Li
- Chinese Academy of Agricultural Sciences, Institute of Food Science and Technology, Beijing, China
| | - Chengjiang Liu
- Institute of Agro-Products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi, China
| | - Chunhui Zhang
- Chinese Academy of Agricultural Sciences, Institute of Food Science and Technology, Beijing, China
| | - Christophe Blecker
- Unit of Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liège, Gembloux, Belgium
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38
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Huang C, Ijaz M, Chen L, Xiang C, Liang C, Li X, Blecker C, Wang Z, Zhang D. Effect of chilling rate on heat shock proteins abundance, myofibrils degradation and caspase‐3 activity in postmortem muscles. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Caiyan Huang
- Institute of Food Science and Technology Chinese Academy of Agriculture Sciences, Key Laboratory of Agro‐Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193 China
- University of Liège Gembloux Agro‐Bio Tech, Unit of Food Science and Formulation, Passage d es Déportés 2, Gembloux B‐5030 Belgium
| | - Muawuz Ijaz
- Department of Animal Sciences, CVAS‐Jhang 35200 University of Veterinary and Animal Sciences 54000 Lahore Pakistan
| | - Li Chen
- Institute of Food Science and Technology Chinese Academy of Agriculture Sciences, Key Laboratory of Agro‐Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193 China
| | - Can Xiang
- Institute of Food Science and Technology Chinese Academy of Agriculture Sciences, Key Laboratory of Agro‐Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193 China
| | - Ce Liang
- Institute of Food Science and Technology Chinese Academy of Agriculture Sciences, Key Laboratory of Agro‐Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193 China
| | - Xin Li
- Institute of Food Science and Technology Chinese Academy of Agriculture Sciences, Key Laboratory of Agro‐Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193 China
| | - Christophe Blecker
- University of Liège Gembloux Agro‐Bio Tech, Unit of Food Science and Formulation, Passage d es Déportés 2, Gembloux B‐5030 Belgium
| | - Zhenyu Wang
- Institute of Food Science and Technology Chinese Academy of Agriculture Sciences, Key Laboratory of Agro‐Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193 China
| | - Dequan Zhang
- Institute of Food Science and Technology Chinese Academy of Agriculture Sciences, Key Laboratory of Agro‐Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193 China
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39
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Zou B, Yu Q, Shao L, Sun Y, Li X, Dai R. Alteration of Mitochondrial Lipidome and Its Potential Effect on Apoptosis, Mitochondrial Reactive Oxygen Species Production, and Muscle Oxidation in Beef during Early Postmortem. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8064-8074. [PMID: 35709527 DOI: 10.1021/acs.jafc.2c02519] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Lipid molecules are important participants in mitochondria-mediated apoptosis. This study explored the effect of mitochondrial lipids on mitochondria-mediated apoptosis, mitochondrial reactive oxygen species (ROS) production, and muscle oxidation of beef longissimus lumborum (LL, n = 6) and psoas major (PM, n = 6) during 24 h postmortem. A total of 432 lipid species matched with 21 lipid classes were identified. Remarkably, at 12 h postmortem, the levels of cardiolipin and phosphatidylserine in PM and ceramide, cardiolipin, phosphatidylserine, and sphingosine in LL increased significantly compared with 1 h postmortem, indicating that mitochondria-mediated apoptosis in beef muscle was accelerated during early postmortem. Moreover, PM had higher levels of cardiolipin and phosphatidylserine than LL, also suggesting a higher degree of apoptosis in PM during postmortem. Lipid molecules may assist the production of mitochondrial ROS and decrease the mitochondrial membrane potential (MMP) during postmortem apoptosis, resulting in muscle oxidation and the damage of antioxidant system. Notably, compared with LL, PM had higher abundance of apoptosis-related lipid molecules, a higher amount of ROS, faster diminishment in MMP, and then a higher degree of apoptosis. These findings provided new insights into the apoptosis and muscle biochemistry in beef during early postmortem.
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Affiliation(s)
- Bo Zou
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, P. R. China
| | - Qianqian Yu
- College of Life Science, Yantai University, No. 30 Qingquan Road, Laishan District, Yantai 264005, P. R. China
| | - Lele Shao
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, P. R. China
| | - Yingying Sun
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, P. R. China
| | - Xingmin Li
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, P. R. China
| | - Ruitong Dai
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, P. R. China
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40
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Ijaz M, Zhang D, Hou C, Mahmood M, Hussain Z, Zheng X, Li X. Changes in postmortem metabolite profile of atypical and typical DFD beef. Meat Sci 2022; 193:108922. [DOI: 10.1016/j.meatsci.2022.108922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2021] [Revised: 06/20/2022] [Accepted: 07/18/2022] [Indexed: 12/01/2022]
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41
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Association of Serum Glucose, Serotonin, Aspartate Aminotransferase, and Calcium Levels with Meat Quality and Palatability Characteristics of Broiler Pectoralis Major Muscle. Animals (Basel) 2022; 12:ani12121567. [PMID: 35739904 PMCID: PMC9219423 DOI: 10.3390/ani12121567] [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: 05/31/2022] [Revised: 06/14/2022] [Accepted: 06/15/2022] [Indexed: 11/25/2022] Open
Abstract
This study investigated the correlations between apoptosis-related blood biochemical parameters measured at exsanguination and the meat and sensory quality characteristics of broiler pectoralis major muscle. The concentration of serotonin showed a positive correlation with aspartate aminotransferase (AST) activity (p < 0.001) and a negative correlation with calcium content (p < 0.01). All serum parameters showed relationships with muscle pH at 15 min and/or 24 h postmortem (p < 0.05). Serum AST activity, which had a negative correlation with calcium content (p < 0.01), was positively related with muscle pH and negatively correlated with Warner−Bratzler shear force values (WBS, p < 0.05). Principal component analysis results revealed the associations between AST activity and meat quality traits, including pH24h, lightness, and WBS. Furthermore, cooked breast with higher AST activity and lower calcium level tended to exhibit higher scores of tenderness and overall acceptability than that with lower AST activity and higher calcium level (p < 0.05).
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42
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Dou L, Liu C, Yang Z, Su R, Chen X, Hou Y, Hu G, Yao D, Zhao L, Su L, Jin Y. Effects of oxidative stability variation on lamb meat quality and flavor during postmortem aging. J Food Sci 2022; 87:2578-2594. [PMID: 35502683 DOI: 10.1111/1750-3841.16138] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2021] [Revised: 03/03/2022] [Accepted: 03/16/2022] [Indexed: 11/28/2022]
Abstract
This study evaluated the effects of oxidative stability variation on meat quality and flavor in biceps femoris (BF) and longissimus dorsi (LD) muscles of lambs during postmortem aging. The samples were stored at 4±1℃; the meat quality, flavor and muscle oxidative stability were measured on day 0, 1, 2, 3, and 4 of postmortem aging. The results showed that malondialdehyde (MDA) content increased in both muscle types; superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px) activities decreased, as did total antioxidative capacity (T-AOC). LD muscle showed lower MDA content and antioxidative activity than BF muscle. Meat quality analyses indicated that aging increased the lightness (L*), redness (a*), and yellowness (b*) values of meat while improving its tenderness. Gas chromatography-mass spectrometry results showed that volatile flavor compounds were more abundant in LD muscle than in BF muscle. As the aging time extended, relative contents of aldehyde and alcohol increased in both muscles. The key flavor compounds during postmortem aging including heptanal, octanal, nonanal, and decanal were screened by relative odor activity value (ROAV), and the content of key flavor compounds showed the trend of increasing, which were usually associated with fresh green grass, nutty, and fat descriptors. In conclusion, the oxidative muscles displayed better antioxidative capacity, and postmortem aging altered the oxidative stability of lamb muscle, which affected the meat quality and flavor. PRACTICAL APPLICATION: Meat aging is an important strategy to improve the quality of various meat traits (including flavor). The results of this work could be of interest to meat professionals who will be able to apply in actual production by choosing the best aging time based on flavor and meat quality for different muscle parts.
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Affiliation(s)
- Lu Dou
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Chang Liu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Zhihao Yang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Rina Su
- Inner Mongolia Vocational College of Chemical Engineering, Hohhot, China
| | - Xiaoyu Chen
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Yanru Hou
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Guanhua Hu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Duo Yao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Lihua Zhao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Lin Su
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Ye Jin
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
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43
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Weng K, Li Y, Huo W, Zhang Y, Cao Z, Zhang Y, Xu Q, Chen G. Comparative phosphoproteomic provides insights into meat quality differences between slow- and fast-growing broilers. Food Chem 2022; 373:131408. [PMID: 34710681 DOI: 10.1016/j.foodchem.2021.131408] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 09/29/2021] [Accepted: 10/12/2021] [Indexed: 11/29/2022]
Abstract
The selection of broilers for augmented growth rate and breast yield has been accompanied by deterioration in meat quality. To characterise the meat quality differences between slow- (SG) and fast-growing broilers (FG), Xueshan and Ross 308 chickens were employed to determine the mechanisms causing these differences. SG meat was found to display more redness and yellowness, higher shear force, pH24h, and protein content, with lower intramuscular fat (IMF) content than FG meat. Further, based on comparative phosphoproteomic analysis (SG/FG), upregulated phosphorylated myofibrillar proteins resulted in larger fibres, which contributed to lower pressing loss and tenderness. The phosphoproteins of glycolytic enzymes, phosphorylase kinases, and calcium-related proteins were significantly downregulated, which reduced the acidity of the meat. SLC7A5 at Ser21, MRC2 at Ser1359 and CRAT at Ser341, AUP1 at Ser377 positively affected protein and IMF deposition, respectively. Together, these phosphoproteins elicit vital information for the genetic improvement of chicken meat quality.
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Affiliation(s)
- Kaiqi Weng
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu, China
| | - Yi Li
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu, China
| | - Weiran Huo
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu, China
| | - Yu Zhang
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu, China
| | - Zhengfeng Cao
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu, China
| | - Yang Zhang
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu, China
| | - Qi Xu
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu, China.
| | - Guohong Chen
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety, The Ministry of Education of China, Yangzhou University, Jiangsu, Yangzhou, China.
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44
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Gu M, Wei Y, Jiao Y, Zhang D, Liu Y. Insights from proteome to phosphorylated proteome: deciphering different regulatory mechanisms in goat muscles with high‐ and low‐meat quality. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15677] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Minghui Gu
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi’an Shaanxi 710062 China
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Yanchao Wei
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi’an Shaanxi 710062 China
| | - Yang Jiao
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi’an Shaanxi 710062 China
| | - Dequan Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Yongfeng Liu
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi’an Shaanxi 710062 China
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45
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Metabolites Analysis on Water-Holding Capacity in Beef Longissimus lumborum Muscle during Postmortem Aging. Metabolites 2022; 12:metabo12030242. [PMID: 35323685 PMCID: PMC8950885 DOI: 10.3390/metabo12030242] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 03/09/2022] [Accepted: 03/10/2022] [Indexed: 01/27/2023] Open
Abstract
Currently, the metabolomic research on water-holding capacity (WHC) of beef during postmortem aging is still insufficient. In this paper, the kit method was adopted for energy metabolites testing, the ultra-high-performance liquid chromatography (UHPLC) system was used for sample separation, and the mass spectrometer was applied to collect the primary and secondary spectra of the samples. The results showed that lactic acid reached saturation at day 2 postmortem, while energy metabolites changed significantly within day 2 postmortem (p < 0.05). Based on these findings, it was suggested that the energy metabolism qualities of the beef had already achieved a largely stable state at around day 2 postmortem. Then, through metabolomic analysis, 25 compounds were differentially abundant at days 0, 0.5, 1, and 2 during postmortem aging. Within the period of day 0−2 postmortem, the purine metabolism in beef was relatively active until 0.5 d postmortem, while glycolysis metabolism remained active until day 2 postmortem. The functions of the identified metabolites contribute to a more detailed molecular view of the processes behind WHC and are a valuable resource for future investigations into the flavor of postmortem beef.
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Liu R, Yang L, Yang T, Qin M, Li K, Bao W, Wu M, Yu H, Wu S, Ge Q. Effect of nitric oxide treatment on pork meat quality, microstructure, and total bacterial count during postmortem aging. Meat Sci 2022; 190:108806. [DOI: 10.1016/j.meatsci.2022.108806] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2022] [Revised: 03/10/2022] [Accepted: 03/14/2022] [Indexed: 12/14/2022]
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Antonelo DS, Gómez JF, Silva SL, Beline M, Zhang X, Wang Y, Pavan B, Koulicoff LA, Rosa AF, Goulart RS, Li S, Gerrard DE, Suman SP, Wes Schilling M, Balieiro JC. Proteome basis for the biological variations in color and tenderness of longissimus thoracis muscle from beef cattle differing in growth rate and feeding regime. Food Res Int 2022; 153:110947. [DOI: 10.1016/j.foodres.2022.110947] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 01/05/2022] [Accepted: 01/06/2022] [Indexed: 12/31/2022]
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Beldarrain LR, Sentandreu E, Aldai N, Sentandreu MÁ. Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome. Meat Sci 2022; 188:108804. [DOI: 10.1016/j.meatsci.2022.108804] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 03/07/2022] [Accepted: 03/08/2022] [Indexed: 11/30/2022]
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Khalid W, Arshad MS, Aslam N, Majid Noor M, Siddeeg A, Abdul Rahim M, Zubair Khalid M, Ali A, Maqbool Z. Meat myofibril: Chemical composition, sources and its potential for cardiac layers and strong skeleton muscle. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2044847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Waseem Khalid
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | | | - Noman Aslam
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Muhammad Majid Noor
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Azhari Siddeeg
- Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan
| | | | | | - Anwar Ali
- Department of Epidemiology and Health Statistics, Xiangya School of Public Health, Central South University, HN, China
| | - Zahra Maqbool
- Department of Food Science, Government College University, Faisalabad, Pakistan
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Biesek J, Banaszak M, Wlaźlak S, Adamski M. nThe effect of partial replacement of milled finisher feed with wheat grains on the production efficiency and meat quality in broiler chickens. Poult Sci 2022; 101:101817. [PMID: 35339933 PMCID: PMC8960948 DOI: 10.1016/j.psj.2022.101817] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2021] [Revised: 02/22/2022] [Accepted: 02/22/2022] [Indexed: 11/25/2022] Open
Abstract
The study's aim was to assess the production efficiency, evaluate the carcass and meat quality of chickens fed with wheat grains. 200 Ross 308 chickens were divided into 4 groups (5 replicates with 10 birds in each): control (C) and experimental groups, including W50, where the finisher feed was diluted with wheat grain in 50%, W25–25%, and W10–10%. The production efficiency and chemical composition of the feed were analyzed. After 42 d of rearing, 10 birds from each group were selected, and the tissue composition, pH, color, water-holding capacity, drip loss, the chemical composition of meat, and the apparent protein digestibility, bone, and jejunum strength were investigated. It was proved that ground feed had an unfavorable effect on the body weight (BW) in all groups. Wheat decreased the protein level (P < 0.001) and digestibility (P < 0.001). The body weight gain (BWG) in group W50 was lower than in groups C and W10 (P = 0.009), however, this had no effect on the final feed conversion ratio (FCR) (P = 0.146). Finisher feed costs were reduced in groups W50, W25 compared to group C (P < 0.001). The European Production Efficiency Factor and the European Broiler Index in groups W10 and W25 were similar to group C, whereas in W50 they were reduced (P = 0.035; 0.034). No negative effect on carcass traits was shown in groups W10 and W25, however, 50% feed replacement was unbeneficial compared to group C. Pectoral muscles from the experimental groups were characterized by higher lightness (P < 0.001). In group W10 femur bones' strength and in group W25 tibia bones' strength was higher than in group W50 (P = 0.014; 0.006). Jejunum tensile strength was higher in group W25 than in W10 (P = 0.002). The nutritional strategies based on the dilution of the feed with wheat grain could be applied at the level of 10/25%, but 50% had a negative effect.
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