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Orkusz A, Rampanti G, Michalczuk M, Orkusz M, Foligni R. Impact of Refrigerated Storage on Microbial Growth, Color Stability, and pH of Turkey Thigh Muscles. Microorganisms 2024; 12:1114. [PMID: 38930495 PMCID: PMC11206166 DOI: 10.3390/microorganisms12061114] [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: 05/01/2024] [Revised: 05/23/2024] [Accepted: 05/27/2024] [Indexed: 06/28/2024] Open
Abstract
The quality of poultry meat offered to the consumer depends mainly on the level of hygiene during all stages of its production, storage time, and temperature. This study investigated the effect of refrigerated storage on the microbiological contamination, color, and pH of turkey thigh muscles stored at 1 °C over six days. Microbial growth, including total mesophilic aerobes, presumptive lactic acid bacteria, and Enterobacteriaceae, significantly increased, impacting the meat's sensory attributes and safety. On the 6th day of meat storage, the content of total mesophilic aerobes, presumptive lactic acid bacteria, and Enterobacteriaceae was 1.82 × 107 CFU/g, 1.00 × 104 CFU/g, and 1.87 × 105 CFU/g, respectively. The stability of color was assessed by quantifying the total heme pigments, comparing myoglobin, oxymyoglobin, and metmyoglobin concentrations, analyzing color parameters L*, a*, b*, and the sensory assessment of surface color, showing a decline in total heme pigments, three myoglobin forms, redness (a*) and lightness (L*). In contrast, yellowness (b*) increased. These changes were correlated with the growth of spoilage microorganisms that influenced the meat's pigmentation and pH, with a notable rise in pH associated with microbial metabolization. Based on the conducted research, it was found that the maximum storage time of turkey thigh muscles at a temperature of 1 °C is 4 days. On the 4th day of storage, the total mesophilic aerobe content was 3.5 × 105 CFU/g. This study underscores the critical need for maintaining controlled refrigeration conditions to mitigate spoilage, ensuring food safety, and preserving turkey meat's sensory and nutritional qualities. There is a need for further research to improve turkey meat storage techniques under specific temperature conditions by studying the impact of using varying packaging materials (with different barrier properties) or the application of natural preservatives. Additionally, future studies could focus on evaluating the effectiveness of cold chain management practices to ensure the quality and safety of turkey products during storage. By addressing these research gaps, practitioners and researchers can contribute to developing more efficient and sustainable turkey meat supply chains, which may help mitigate food wastage by safeguarding the quality and safety of the meat.
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Affiliation(s)
- Agnieszka Orkusz
- Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, 53-345 Wroclaw, Poland
| | - Giorgia Rampanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (G.R.); (R.F.)
| | - Monika Michalczuk
- Department of Animal Breeding and Production, Warsaw University of Life Sciences, 02-786 Warsaw, Poland;
| | - Martyna Orkusz
- Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 50-375 Wroclaw, Poland;
| | - Roberta Foligni
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy; (G.R.); (R.F.)
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2
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Della Malva A, Gagaoua M, Santillo A, di Corcia M, Natalello A, Sevi A, Albenzio M. In-depth characterization of the sarcoplasmic muscle proteome changes in lambs fed with hazelnut skin by-products: Relationships with meat color. J Proteomics 2023; 287:104997. [PMID: 37657717 DOI: 10.1016/j.jprot.2023.104997] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 08/15/2023] [Accepted: 08/18/2023] [Indexed: 09/03/2023]
Abstract
This study investigated the effect of agro-industrial hazelnut skin by-products supplementation on lamb meat color variation and the changes in the sarcoplasmic muscle proteome during post-mortem storage (0, 4 and 7 days). Gel-based proteomics and bioinformatics approaches were applied to better understand the potential role of feeding strategies in modulating the mechanisms underpinning meat discoloration and post-mortem changes during storage. Therefore, twenty-two Valle del Belice male lambs were randomly assigned to two dietary treatments: control (C), lambs fed with maize-barley diet, and hazelnut skin (H), lambs fed hazelnut skin by-product as maize partial replacer in the concentrate diet. Hazelnut dietary treatment led to better lamb meat color stability as evidenced by the lowest decrease in redness and saturation index values. Proteomics and bioinformatics results revealed changes in the abundance of 41 proteoforms, which were mainly involved in glycolytic processes, responses to oxidative stress, and immune and endocrine system. The proteins allowed revealing interconnected pathways to be behind meat color variation as a consequence of using hazelnut skin by-products to sustainable feed lamb. The proteins can be used as potential predictors of lamb meat color variation. Accordingly, the regression equations developed in this paper revealed triosephosphate isomerase (TPI1) as a reliable candidate biomarker of color stability in lamb meat. SIGNIFICANCE: The use of agro-industrial by-products in animal feeding can be a potential sustainable strategy to reduce the environmental impacts of the food production chain and consequently improve animal welfare and product quality. The inclusion of hazelnut skin by-products in the animal's diet, due to the high concentration of polyphenols, represents an effective strategy to improve the oxidative stability of meat, with significant implications on color. The use of proteomics combined with bioinformatics on the sarcoplasmic proteome is a powerful approach to decipher the underlying mechanism. Accordingly, this approach allowed in this trial a deeper understanding of the molecular mechanisms involved in the post-mortem processes through the discovery of several biological pathways linked with lamb meat color variation. Glycolysis, followed by responses to oxidative stress, and other proteins involved in the immune and endocrine system were found as the major interconnected pathways that could act as potential predictors of lamb meat color stability. Candidate proteins biomarkers were further revealed in this study to be related with multiple meat color traits.
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Affiliation(s)
- Antonella Della Malva
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71121 Foggia, Italy.
| | | | - Antonella Santillo
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71121 Foggia, Italy
| | - Martina di Corcia
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71121 Foggia, Italy
| | - Antonio Natalello
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
| | - Agostino Sevi
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71121 Foggia, Italy
| | - Marzia Albenzio
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71121 Foggia, Italy
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3
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Rutigliano M, Loizzo P, Spadaccino G, Trani A, Tremonte P, Coppola R, Dilucia F, Di Luccia A, la Gatta B. A proteomic study of "Coppa Piacentina": A typical Italian dry-cured Salami. Food Res Int 2023; 166:112613. [PMID: 36914356 DOI: 10.1016/j.foodres.2023.112613] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 02/06/2023] [Accepted: 02/14/2023] [Indexed: 02/18/2023]
Abstract
Coppa Piacentina is considered a peculiar dry cured salami, since it is manufactured by the entire neck muscles stuffed and matured in natural casings, the same as dry cured ham and fermented dry cured sausages. In this work the proteolysis of external and internal portions was investigated by a proteomic approach and by amino acids analysis. Samples of "Coppa Piacentina" were analyzed at 0 days and after 5 and 8 months of ripening through mono- and two-dimensional gel electrophoresis. Image analysis of 2D electrophoretic maps indicated a more intense enzyme activity on the external part, mainly due to endogenous enzymes. They favored, respectively, myofibrillar or sarcoplasmic proteins at 5 or 8 months of ripening. Free amino acids determination proved that lysine and glutamic acid were the most represented ones, followed by a free amino acids sequence like that of dry cured ham. The peculiarities of "Coppa Piacentina" were characterized by a slow proteolysis, due to sacking and binding of the whole cut of the pork neck.
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Affiliation(s)
- Mariacinzia Rutigliano
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| | - Pasqua Loizzo
- Department of Soil, Plant and Food Sciences, University of Bari, Bari 70126, Italy
| | - Giuseppina Spadaccino
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| | - Antonio Trani
- CIHEAM International Center for Advanced Mediterranean Agronomic Studies, Via Ceglie, 9, Valenzano, Bari 70010, Italy
| | - Patrizio Tremonte
- Department of Agricultural, Environmental and Food Science, University of Molise, Campobasso, Italy
| | - Raffaele Coppola
- Department of Agricultural, Environmental and Food Science, University of Molise, Campobasso, Italy
| | - Flavia Dilucia
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| | - Aldo Di Luccia
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122 Foggia, Italy
| | - Barbara la Gatta
- Department of Sciences of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122 Foggia, Italy.
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4
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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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Beldarrain LR, Sentandreu E, Aldai N, Sentandreu MÁ, Miller I. Application of 2-D DIGE to study the effect of ageing on horse meat myofibrillar sub-proteome. J Proteomics 2023; 272:104770. [PMID: 36455832 DOI: 10.1016/j.jprot.2022.104770] [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: 06/30/2022] [Revised: 10/21/2022] [Accepted: 10/31/2022] [Indexed: 11/30/2022]
Abstract
Considering the high relevance of meat tenderness for consumer acceptability, the aim of this study was to investigate post-mortem changes in myofibrillar sub-proteome in steaks from longissimus thoracis et lumborum muscle of six Hispano-Bretón horses. Indeed, the ageing process that leads to meat tenderization has been scarcely studied in this species. Steaks (n = 24) were aged (4 °C) in the dark under vacuum for 0, 7, 14 and 21 days and the myofibrillar sub-proteome was extracted. Using 2-D DIGE minimal labelling, 35 spots that were differentially abundant between 0 and 21 days aged meat were detected. Of them, 24 were analysed by LC-MS/MS, identifying a total of 29 equine proteins. These were structural and metabolic proteins, and among them, four (Actin, Troponin T and Myosin binding proteins 1 and 2) were selected for Western blot analysis, reporting changes in their abundance after 0, 7, 14 and 21 days of ageing. Results revealed that they should be further studied as potential protein biomarkers of horse meat tenderization. Additionally, several protein fragments increased after ageing, as was the case of glyceraldehyde-3-phosphate dehydrogenase. Fragments of this protein were present in four protein spots, and their study could be useful for monitoring horse meat tenderization. SIGNIFICANCE: Tenderization during ageing has been widely studied in meat from several farm animal species; however, both research and standardized ageing practices are lacking for the particular case of horse meat. In this regard, this study presents novel proteomic findings related to post-mortem evolution of horse muscle proteins. Acquired knowledge would support the development and optimization of efficient ageing practices by horse meat industry.
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Affiliation(s)
- Lorea R Beldarrain
- Lactiker Research Group, Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain.; Instituto de Agroquímica y Tecnología de Alimentos (CSIC), 46980 Paterna, Spain
| | - Enrique Sentandreu
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), 46980 Paterna, Spain
| | - Noelia Aldai
- Lactiker Research Group, Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain
| | | | - Ingrid Miller
- Institute of Medical Biochemistry, University of Veterinary Medicine Vienna, 1210 Wien, Austria.
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6
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Johnson LG, Zhai C, Steadham EM, Reever LM, Prusa KJ, Nair MN, Huff-Lonergan E, Lonergan SM. Distinct myofibrillar sub-proteomic profiles are associated with the instrumental texture of aged pork loin. J Anim Sci 2023; 101:skad327. [PMID: 37751382 PMCID: PMC10629443 DOI: 10.1093/jas/skad327] [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: 08/11/2023] [Accepted: 09/22/2023] [Indexed: 09/28/2023] Open
Abstract
Fresh pork tenderness contributes to consumer satisfaction with the eating experience. Postmortem proteolysis of proteins within and between myofibrils has been closely linked with pork tenderness development. A clear understanding of the molecular features associated with pork tenderness development will provide additional targets and open the door to new solutions to improve and make pork tenderness development more consistent. Therefore, the objective was to utilize liquid chromatography and mass spectrometry with tandem mass tag (TMT) multiplexing to evaluate myofibrillar sub-proteome differences between pork chops of different instrumental star probe values. Pork loins (N = 120) were collected from a commercial harvest facility at 24 h postmortem. Quality and sensory attributes were evaluated at 24 h postmortem and after ~2 weeks of postmortem aging. Pork chops were grouped into 4 groups based on instrumental star probe value (group A,x¯ = 4.23 kg, 3.43 to 4.55 kg; group B,x¯ = 4.79 kg, 4.66 to 5.00 kg; group C,x¯ = 5.43 kg, 5.20 to 5.64 kg; group D,x¯ = 6.21 kg, 5.70 to 7.41 kg; n = 25 per group). Myofibrillar proteins from the samples aged ~2 wk were fractionated, washed, and solubilized in 8.3 M urea, 2 M thiourea, and 1% dithiothreitol. Proteins were digested with trypsin, labeled with 11-plex isobaric TMT reagents, and identified and quantified using a Q-Exactive Mass Spectrometer. Between groups A and D, 54 protein groups were differentially abundant (adjusted P < 0.05). Group A had a greater abundance of proteins related to the thick and thin filament and a lesser abundance of Z-line-associated proteins and metabolic enzymes than group D chops. These data highlight that distinct myofibrillar sub-proteomes are associated with pork chops of different tenderness values. Future research should evaluate changes immediately and earlier postmortem to further elucidate myofibrillar sub-proteome differences over the postmortem aging period.
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Affiliation(s)
- Logan G Johnson
- Department of Animal Science, Iowa State University, Ames, IA 50011, USA
| | - Chaoyu Zhai
- Department of Animal Science, University of Connecticut, Storrs, CT 06269-4040, USA
| | - Edward M Steadham
- Department of Animal Science, Iowa State University, Ames, IA 50011, USA
| | - Leah M Reever
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA
| | - Kenneth J Prusa
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA
| | - Mahesh N Nair
- Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523, USA
| | | | - Steven M Lonergan
- Department of Animal Science, Iowa State University, Ames, IA 50011, USA
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7
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Szeremeta M, Samczuk P, Pietrowska K, Kowalczyk T, Przeslaw K, Sieminska J, Kretowski A, Niemcunowicz-Janica A, Ciborowski M. In Vitro Animal Model for Estimating the Time since Death with Attention to Early Postmortem Stage. Metabolites 2022; 13:metabo13010026. [PMID: 36676951 PMCID: PMC9861157 DOI: 10.3390/metabo13010026] [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: 11/14/2022] [Revised: 12/19/2022] [Accepted: 12/20/2022] [Indexed: 12/28/2022] Open
Abstract
Estimating the postmortem interval (PMI) has remained the subject of investigations in forensic medicine for many years. Every kind of death results in changes in metabolites in body tissues and fluids due to lack of oxygen, altered circulation, enzymatic reactions, cellular degradation, and cessation of anabolic production of metabolites. Metabolic changes may provide markers determining the time since death, which is challenging in current analytical and observation-based methods. The study includes metabolomics analysis of blood with the use of an animal model to determine the biochemical changes following death. LC-MS is used to fingerprint postmortem porcine blood. Metabolites, significantly changing in blood after death, are selected and identified using univariate statistics. Fifty-one significant metabolites are found to help estimate the time since death in the early postmortem stage. Hypoxanthine, lactic acid, histidine, and lysophosphatidic acids are found as the most promising markers in estimating an early postmortem stage. Selected lysophosphatidylcholines are also found as significantly increased in blood with postmortal time, but their practical utility as PMI indicators can be limited due to a relatively low increasing rate. The findings demonstrate the great potential of LC-MS-based metabolomics in determining the PMI due to sudden death and provide an experimental basis for applying this attitude in investigating various mechanisms of death. As we assume, our study is also one of the first in which the porcine animal model is used to establish PMI metabolomics biomarkers.
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Affiliation(s)
- Michal Szeremeta
- Department of Forensic Medicine, Medical University of Bialystok, 15-269 Bialystok, Poland
- Correspondence:
| | - Paulina Samczuk
- Metabolomics Laboratory, Clinical Research Center, Medical University of Bialystok, 15-276 Bialystok, Poland
| | - Karolina Pietrowska
- Metabolomics Laboratory, Clinical Research Center, Medical University of Bialystok, 15-276 Bialystok, Poland
| | - Tomasz Kowalczyk
- Metabolomics Laboratory, Clinical Research Center, Medical University of Bialystok, 15-276 Bialystok, Poland
| | - Katarzyna Przeslaw
- Department of Physical Chemistry, Medical University of Bialystok, 15-328 Bialystok, Poland
| | - Julia Sieminska
- Metabolomics Laboratory, Clinical Research Center, Medical University of Bialystok, 15-276 Bialystok, Poland
| | - Adam Kretowski
- Metabolomics Laboratory, Clinical Research Center, Medical University of Bialystok, 15-276 Bialystok, Poland
- Department of Endocrinology, Diabetology and Internal Medicine, Medical University of Bialystok, 15-276 Bialystok, Poland
| | | | - Michal Ciborowski
- Metabolomics Laboratory, Clinical Research Center, Medical University of Bialystok, 15-276 Bialystok, Poland
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della Malva A, Gagaoua M, Santillo A, De Palo P, Sevi A, Albenzio M. First insights about the underlying mechanisms of Martina Franca donkey meat tenderization during aging: A proteomic approach. Meat Sci 2022; 193:108925. [DOI: 10.1016/j.meatsci.2022.108925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Revised: 07/15/2022] [Accepted: 07/23/2022] [Indexed: 10/31/2022]
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Ali S, Ammar Khan M, Rajput N, Naeem M, Zhang W, Li CB, Zhou G. Desmin as molecular chaperone for myofibrillar degradation during freeze-thaw cycles. Food Chem 2022; 386:132691. [PMID: 35339085 DOI: 10.1016/j.foodchem.2022.132691] [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: 10/01/2021] [Revised: 02/09/2022] [Accepted: 03/10/2022] [Indexed: 11/04/2022]
Abstract
This study investigated the relationship of secondary protein structures with textural attributes of chicken breast subjected to 6 freeze (-20 °C) thaw (4 °C for 12 h) cycles. 2DE identified 78 distinct protein spots. Moreover, WB indicated a remarkable increase in the degree of desmin degradation during multiple freeze-thaw (MFT). In addition, the TEM micrographs revealed that MFT remarkably increased the spacing between the muscle fibers, especially from cycles 3 to 5, slightly decreased H-zone, but a remarkable shrinkage of Z-lines, as well as degradation of myofibril structures (Z-line, I-bands, and M-lines). DSC showed shifts in first and second endothermic transition peaks during the 3rd and 5th cycles. Viscoelastic graphs revealed a cycle-dependent decrease in gel-forming ability (G') during MFT. Finally, the MFT chicken breast samples exhibited significantly decreased shear force in a cycle-dependent manner. This study highlighted the critical role of desmin in regulating myofibrillar degradation through various routes and mechanisms.
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Affiliation(s)
- Sher Ali
- Key Laboratory of Meat Processing and Quality Control, Synergetic Innovation Centre of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, China; Department of Meat Science &Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan.
| | - Muhammad Ammar Khan
- Department of Food Science & Technology, Faculty of Agriculture & Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
| | - Nasir Rajput
- Faculty of Animal Husbandry & Veterinary Sciences, Sindh Agriculture University Tandojam, Sindh, Pakistan
| | - Muhammad Naeem
- Faculty of Animal Husbandry & Veterinary Sciences, Sindh Agriculture University Tandojam, Sindh, Pakistan
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, Synergetic Innovation Centre of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, China
| | - Chun-Bao Li
- Key Laboratory of Meat Processing and Quality Control, Synergetic Innovation Centre of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Synergetic Innovation Centre of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, China
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Ji C, You L, Luo R. Proteomics and metabolomics combined study on endopathic changes of water-soluble precursors in Tan lamb during postmortem aging. Food Sci Nutr 2022; 10:1564-1578. [PMID: 35592284 PMCID: PMC9094463 DOI: 10.1002/fsn3.2780] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 01/20/2022] [Accepted: 01/23/2022] [Indexed: 11/18/2022] Open
Abstract
Tan lamb is highly recommended breed in China. It is of great significance to understand the underlying mechanism of how water‐soluble flavor precursors metabolize in Tan lamb muscles during the postmortem aging period. In this study, we investigated the muscle pH, lactate dehydrogenase (LDH) activity, and the variations in water‐soluble flavor‐related metabolites. The proteome changes were profiled to provide insights into the biochemical changes affecting accumulation of water‐soluble flavor precursors in different aging stages (days 0, 4, and 8). The results indicated that pH value considerably decreased from day 0 to day 4, and increased from day 4 to day 8 (p < .05). The activity of LDH significantly increased from day 0 to day 4, and decreased from day 4 to day 8 (p < .05). Postmortem glycolysis was activated in 4 days, which directly affected the variations in metabolic enzymes and triggered the accumulation of flavor‐related carbohydrates. The free amino acids accumulated due to hydrolysis of structural proteins, with 3‐hydroxy‐L‐proline, aspartic acid, and methionine increasing from day 0 to day 4, and aspartic acid, serine, threonine, tyrosine, phenylalanine, and D‐phenylalanine from day 4 to day 8. The inosine and hypoxanthine accumulated due to the degradation of ATP. The results of the present study provide insightful information, revealing the differences in biochemical attributes in Tan lamb muscles caused by postmortem aging.
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Affiliation(s)
- Chen Ji
- School of Agriculture Ningxia University Yinchuan China
| | - Liqin You
- School of Biological Science and Engineering North Minzu University Yinchuan China
| | - Ruiming Luo
- School of Agriculture Ningxia University Yinchuan China
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11
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Smili H, Boudida Y, Becila S, Babelhadj B, Idder M, Chehma A, Adamou A, Boudjellal A, Sentandreu MA, Ouali A. Early postmortem degradation of actin muscle protein in Algerian Sahraoui dromedaries. FOOD SCI TECHNOL INT 2022:10820132221097879. [PMID: 35473401 DOI: 10.1177/10820132221097879] [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: 11/17/2022]
Abstract
The present study aimed to evaluate actin degradation during the early postmortem time in Longissimus Lumborum muscle according to Sahraoui dromedary's age. A sample of eight males, young (2 years old) and adult (8 years old) dromedaries, was used to investigate meat quality traits and actin proteolysis during the conversion of muscle to meat. Results demonstrated higher pH values in young compared to adult with a polyphasic pH drop profile. While, age did not affect drip loss (DL) and the values at 72 h postmortem varied from 5 to 9%. Western blot revealed that actin proteolysis occurred since 1 h postmortem and that it was affected by age and postmortem time. In particular, the 32 and 25 kDa actin fragments could be potential markers of ongoing meat tenderization.
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Affiliation(s)
- Hanane Smili
- Equipe Maquav, Laboratoire Bioqual, Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), 567246Université Frères Mentouri Constantine 1, Constantine, Algérie.,Laboratoire des Bioressources Sahariennes: préservation et valorisation, 257251Université Kasdi Merbah Ouargla, Ouargla, Algérie
| | - Yasmine Boudida
- Equipe Maquav, Laboratoire Bioqual, Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), 567246Université Frères Mentouri Constantine 1, Constantine, Algérie
| | - Samira Becila
- Equipe Maquav, Laboratoire Bioqual, Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), 567246Université Frères Mentouri Constantine 1, Constantine, Algérie
| | - Baaissa Babelhadj
- Laboratoire de protection des écosystèmes en zones arides et semi-arides, 257251Université Kasdi Merbah Ouargla, Ouargla, Algérie.,Ecole normale supérieure de Ouargla, Ouargla, Algérie
| | - Messaouda Idder
- Laboratoire des Bioressources Sahariennes: préservation et valorisation, 257251Université Kasdi Merbah Ouargla, Ouargla, Algérie
| | - Abdelmajid Chehma
- Laboratoire des Bioressources Sahariennes: préservation et valorisation, 257251Université Kasdi Merbah Ouargla, Ouargla, Algérie
| | - Abdelkader Adamou
- Laboratoire de protection des écosystèmes en zones arides et semi-arides, 257251Université Kasdi Merbah Ouargla, Ouargla, Algérie
| | - Abdelghani Boudjellal
- Equipe Maquav, Laboratoire Bioqual, Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), 567246Université Frères Mentouri Constantine 1, Constantine, Algérie
| | | | - Ahmed Ouali
- UR370, QuaPA, 481410INRA de Clermont Ferrand Theix, st. Genes Champanelle, France
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12
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Banerjee R, Maheswarappa NB, Mohan K, Biswas S, Batabyal S. Proteomic Technologies and their Application for Ensuring Meat Quality,
Safety and Authenticity. CURR PROTEOMICS 2022. [DOI: 10.2174/1570164618666210114113306] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
:
Proteomic tools were extensively used to understand the relationship between muscle
proteome and conversion of muscle to meat, post-mortem proteolysis, meat texture, and variation
in meat color. Developments in proteomic tools have also resulted in their application for addressing
the safety and authenticity issues including meat species identification, detection of animal byproducts,
non-meat ingredients and tissues in meat products, traceability, identification of genetically
modified ingredients, chemical residues and other harmful substances. Proteomic tools are also
being used in some of the potential areas like understanding the effect of animal transportation,
stunning, slaughter stress, halal authentication and issues related to animal welfare. Emerging advances
in proteomic and peptidomic technologies and their application in traceability, meat microbiology,
safety and authentication are taking a major stride as an interesting and complementary alternative
to DNA-based methods currently in use. Future research in meat science need to be
linked to emerging metabolomic, lipidomic and other omic technologies for ensuring integrated
meat quality and safety management. In this paper, a comprehensive overview of the use of proteomics
for the assessment of quality and safety in the meat value chain and their potential application
is discussed.
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Affiliation(s)
- Rituparna Banerjee
- ICAR-National Research Centre on Meat, Chengicherla, Hyderabad, 500092, India
| | | | - Kiran Mohan
- Department of Livestock Products
Technology, Veterinary College, KVAFSU, Bidar, Karnataka 585401, India
| | - Subhasish Biswas
- Department of Livestock Products
Technology, West Bengal University of Animal and Fishery Sciences, Kolkata700037, India
| | - Subhasish Batabyal
- Department of Veterinary
Biochemistry, West Bengal University of Animal and Fishery Sciences, Kolkata700037, India
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13
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Ji C, Liu J, Luo R. Regulatory role of mitochondrial genes in the tenderisation of lamb meat during postmortem ageing. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15678] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Chen Ji
- School of Agriculture Ningxia University Yinchuan Ningxia 750021 China
| | - Jijuan Liu
- School of Food and Wine Institute Ningxia University Yinchuan Ningxia 750021 China
| | - Ruiming Luo
- School of Agriculture Ningxia University Yinchuan Ningxia 750021 China
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14
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Zeng X, Li X, Li C. Seasons affect the phosphorylation of pork sarcoplasmic proteins related to meat quality. Anim Biosci 2021; 35:96-104. [PMID: 34474534 PMCID: PMC8738932 DOI: 10.5713/ab.21.0185] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Accepted: 07/21/2021] [Indexed: 11/27/2022] Open
Abstract
OBJECTIVE Sarcoplasmic proteins include proteins that play critical roles in biological processes of living organisms. How seasons influence biological processes and meat quality of postmortem muscles through the regulation of protein phosphorylation remain to be investigated. In this study, the phosphorylation of sarcoplasmic proteins in pork longissimus muscle was investigated in four seasons. METHODS Sarcoplasmic proteins were extracted from 40 pork carcasses (10 for each season) and analyzed through ProQ Diamond staining for phosphorylation labeling and Sypro Ruby staining for total protein labeling. The pH of muscle, contents of glycogen and ATP were measured at 45 min, 3 h, and 9 h postmortem and the water (P2b, P21, and P22) was measured at 3 h and 9 h. RESULTS A total of 21 bands were detected. Band 8 (heat shock cognate 71 kDa protein; heat shock 70 kDa protein 1B) had higher phosphorylation level in summer than that in other seasons at 45 min postmortem. The phosphorylation levels of 3 Bands were significantly different between fast and normal pH decline groups (p<0.05). The phosphorylation levels of 4 bands showed negative associations with immobilized water (P21) and positive association with free water (P22). CONCLUSION The phosphorylation levels of sarcoplasmic proteins involved in energy metabolism and heat stress response at early postmortem time differed depending on the seasons. These proteins include heat shock protein 70, pyruvate kinase, phosphoglucomutase-1, glucose-6-phosphate isomerase, and carbonic anhydrase 3. High temperatures in summer might result in the phosphorylation of those proteins, leading to pH decline and low water holding capacity.
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Affiliation(s)
- Xianming Zeng
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing, 210095, China.,Key Laboratory of Animal Products Processing, MOA, Nanjing, 210095, China.,Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing, 210095, China.,College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Xiao Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing, 210095, China.,Key Laboratory of Animal Products Processing, MOA, Nanjing, 210095, China.,Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing, 210095, China.,College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing, 210095, China.,Key Laboratory of Animal Products Processing, MOA, Nanjing, 210095, China.,Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing, 210095, China.,College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
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15
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Bucław M, Lepczyński A, Herosimczyk A, Ożgo M, Szczerbińska D, Majewska D, Liput K, Pierzchała M. Post mortem changes in M. iliotibialis lateralis muscle protein profile of emu (Dromaius novaehollandiae). Meat Sci 2021; 180:108562. [PMID: 34077892 DOI: 10.1016/j.meatsci.2021.108562] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 05/06/2021] [Accepted: 05/17/2021] [Indexed: 11/28/2022]
Abstract
The available literature lacks information on the metabolic processes taking place in emu muscles after the cessation of circulation. Hence, this study was undertaken to examine the physicochemical characteristics (pH, drip loss, WHC, TBARS, L*, a*, b*) with concomitant changes in protein expression patterns (SDS-PAGE) of femoral muscle (M. iliotibialis lateralis) that occur post mortem and during the first days (0 h, 24 h, 48 h) of its maturation in 1- and 3-year-old emus. Our results indicated that the interaction between emus age and storage time had significant impact on meat pH and all color indicators. Furthermore, we detected 24 differentially expressed protein bands, representing 22 different gene products. ClueGO pathways analysis revealed that these proteins were mainly involved in glycolysis/gluconeogenesis pathway, pyruvate metabolism and pyrophosphate hydrolysis-driven proton transmembrane transporter activity. Based on the results obtained it can be assumed that early post-mortem metabolism of emu muscle is predominantly based on the glycolysis as reflected by the relative abundance alterations of the glycogenolytic and glycolytic enzymes. Moreover, the energy supplies provided by ATP and other high-energy substances degradation is higher in the group of older emus. Our findings also highlighted the complexity of the molecular mechanisms underlying the conversion of muscle to meat.
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Affiliation(s)
- Mateusz Bucław
- Department of Monogastric Animal Sciences, Laboratory of Poultry Science, West Pomeranian University of Technology Szczecin, Janickiego Str. 29, 71-270 Szczecin, Poland.
| | - Adam Lepczyński
- Department of Physiology, Cytobiology and Proteomics, West Pomeranian University of Technology Szczecin, Janickiego Str. 29, 71-270 Szczecin, Poland
| | - Agnieszka Herosimczyk
- Department of Physiology, Cytobiology and Proteomics, West Pomeranian University of Technology Szczecin, Janickiego Str. 29, 71-270 Szczecin, Poland
| | - Małgorzata Ożgo
- Department of Physiology, Cytobiology and Proteomics, West Pomeranian University of Technology Szczecin, Janickiego Str. 29, 71-270 Szczecin, Poland
| | - Danuta Szczerbińska
- Department of Monogastric Animal Sciences, Laboratory of Poultry Science, West Pomeranian University of Technology Szczecin, Janickiego Str. 29, 71-270 Szczecin, Poland
| | - Danuta Majewska
- Department of Monogastric Animal Sciences, Laboratory of Poultry Science, West Pomeranian University of Technology Szczecin, Janickiego Str. 29, 71-270 Szczecin, Poland
| | - Kamila Liput
- Department of Molecular Biology, Institute of Genetics and Animal Biotechnology of the Polish Academy of Sciences, ul. Postepu 36A, Jastrzebiec, 05-552 Magdalenka, Poland
| | - Mariusz Pierzchała
- Department of Genomics and Biodiversity, Institute of Genetics and Animal Biotechnology of the Polish Academy of Sciences, ul. Postepu 36A, Jastrzębiec, 05-552 Magdalenka, Poland
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16
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Yang Y, Yang J, Ma J, Yu Q, Han L. iTRAQ-mediated analysis of the relationship between proteomic changes and yak longissimus lumborum tenderness over the course of postmortem storage. Sci Rep 2021; 11:10450. [PMID: 34001984 PMCID: PMC8128915 DOI: 10.1038/s41598-021-90012-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Accepted: 04/27/2021] [Indexed: 11/23/2022] Open
Abstract
To identify differentially expressed proteins associated with energy metabolism and tenderness during the postmortem aging of yak longissimus lumborum muscle samples, we collected tissue samples from yaks raised at different altitudes. At 12 h post-slaughter, we identified 290 differentially expressed proteins (DEPs) in these samples, whereas 436 such DEPs were detected after 72 h. Identified DEPs were clustered into four main functional categories: cell structural proteins, glycogen metabolic proteins, energy reserve metabolic proteins, and cellular polysaccharide metabolic proteins. Further bioinformatics analysis revealed that these proteins were associated with carbon metabolism, glycolysis, and the biosynthesis of amino acids. Our functional insights regarding these identified proteins contribute to a more detailed molecular understanding of the processes of energy metabolism in yak muscle tissue, and represent a valuable resource for future investigations.
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Affiliation(s)
- Yayuan Yang
- Key Laboratory of Veterinary Pharmaceutical Development, Ministry of Agricultural and Rural Affairs, Lanzhou Institute of Husbandry, Pharmaceutical Sciences of Chinese Academy of Agricultural Sciences, Lanzhou, 730050, People's Republic of China
- College of Food Science and Engineering, Gansu Agricultural University, 1#, Yingmen Village, Anning, Lanzhou, 730070, Gansu, People's Republic of China
| | - Jieyuan Yang
- School of New Energy and Power Engineering, Lanzhou Jiaotong University, Lanzhou, 730070, Gansu, People's Republic of China
| | - Jibing Ma
- Key Laboratory of Veterinary Pharmaceutical Development, Ministry of Agricultural and Rural Affairs, Lanzhou Institute of Husbandry, Pharmaceutical Sciences of Chinese Academy of Agricultural Sciences, Lanzhou, 730050, People's Republic of China
| | - Qunli Yu
- Key Laboratory of Veterinary Pharmaceutical Development, Ministry of Agricultural and Rural Affairs, Lanzhou Institute of Husbandry, Pharmaceutical Sciences of Chinese Academy of Agricultural Sciences, Lanzhou, 730050, People's Republic of China
| | - Ling Han
- Key Laboratory of Veterinary Pharmaceutical Development, Ministry of Agricultural and Rural Affairs, Lanzhou Institute of Husbandry, Pharmaceutical Sciences of Chinese Academy of Agricultural Sciences, Lanzhou, 730050, People's Republic of China.
- College of Food Science and Engineering, Gansu Agricultural University, 1#, Yingmen Village, Anning, Lanzhou, 730070, Gansu, People's Republic of China.
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17
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New methodology to analyze the dielectric properties in radiofrequency and microwave ranges in chicken meat during postmortem time. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110350] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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18
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Li X, Zhang D, Ren C, Bai Y, Ijaz M, Hou C, Chen L. Effects of protein posttranslational modifications on meat quality: A review. Compr Rev Food Sci Food Saf 2020; 20:289-331. [PMID: 33443799 DOI: 10.1111/1541-4337.12668] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 08/14/2020] [Accepted: 10/20/2020] [Indexed: 02/06/2023]
Abstract
Meat quality plays an important role in the purchase decision of consumers, affecting producers and retailers. The formation mechanisms determining meat quality are intricate, as several endogenous and exogenous factors contribute during antemortem and postmortem periods. Abundant research has been performed on meat quality; however, unexpected variation in meat quality remains an issue in the meat industry. Protein posttranslational modifications (PTMs) regulate structures and functions of proteins in living tissues, and recent reports confirmed their importance in meat quality. The objective of this review was to provide a summary of the research on the effects of PTMs on meat quality. The effects of four common PTMs, namely, protein phosphorylation, acetylation, S-nitrosylation, and ubiquitination, on meat quality were discussed, with emphasis on the effects of protein phosphorylation on meat tenderness, color, and water holding capacity. The mechanisms and factors that may affect the function of protein phosphorylation are also discussed. The current research confirms that meat quality traits are regulated by multiple PTMs. Cross talk between different PTMs and interactions of PTMs with postmortem biochemical processes need to be explored to improve our understanding on factors affecting meat quality.
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Affiliation(s)
- Xin Li
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Dequan Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chi Ren
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yuqiang Bai
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Muawuz Ijaz
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chengli Hou
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Li Chen
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
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19
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Ma D, Yu Q, Hedrick VE, Cooper BR, Paschoal Sobreira TJ, Oh JH, Chun H, Kim YHB. Proteomic and metabolomic profiling reveals the involvement of apoptosis in meat quality characteristics of ovine M. longissimus from different callipyge genotypes. Meat Sci 2020; 166:108140. [DOI: 10.1016/j.meatsci.2020.108140] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Revised: 03/19/2020] [Accepted: 04/04/2020] [Indexed: 11/16/2022]
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20
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Martínez TF, Alcalde MJ, Sáez MI, Suárez MD. Effects of Farm Management Practices and Transport Time on Post-Mortem Changes of Longissimus lumborum Muscle Proteins in Suckling Goat Kids. Foods 2020; 9:E934. [PMID: 32679760 PMCID: PMC7404796 DOI: 10.3390/foods9070934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 07/10/2020] [Accepted: 07/11/2020] [Indexed: 11/16/2022] Open
Abstract
The combined effect of farm management practices, transport time, and ageing time on the electrophoretic changes of sarcoplasmic (SPP) and myofibrillar (MFP) protein fractions of goat kids was studied. A total of 64 suckling goat kids were withdrawn from two farms with "high" (GW) and "low" (DW) welfare-friendly management practices, and they were transported for 2 or 6 h immediately before slaughtering. Longissimus lumborum samples were obtained at 3, 8, and 21 days post-mortem, and muscle proteins were separated by sodium dodecyl sulfate polyacrylamide gel electrophoresis SDS-PAGE. Both protein extracts displayed significant changes attributable to meat maturation. Managing conditions of kids in DW farms increased the post-mortem susceptibility of muscle proteins. Some MFP of Longissimus lumborum muscle, such as troponin T, as well as 26-30 and 35-37 kDa fractions were influenced significantly by deficient on-farm management, and therefore, these protein fragments might be considered as indicators of low-welfare on-farm management in goat kids.
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Affiliation(s)
- Tomás Francisco Martínez
- Departamento de Biología y Geología, Universidad de Almería, 04120 Almería, Spain; (T.F.M.); (M.I.S.)
| | - María Jesús Alcalde
- Departamento de Ciencias Agroforestales, Universidad de Sevilla, 41013 Sevilla, Spain;
| | - María Isabel Sáez
- Departamento de Biología y Geología, Universidad de Almería, 04120 Almería, Spain; (T.F.M.); (M.I.S.)
| | - María Dolores Suárez
- Departamento de Biología y Geología, Universidad de Almería, 04120 Almería, Spain; (T.F.M.); (M.I.S.)
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21
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Cao C, Xiao Z, Ge C, Wu Y. Application and Research Progress of Proteomics in Chicken Meat Quality and Identification: A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1733594] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Changwei Cao
- College of Food Science, Sichuan Agricultural University, Ya’ An, Sichuan, China
| | - Zhichao Xiao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan, China
| | - Changrong Ge
- Yunnan Agricultural University, Kunming, Yunnan, China
| | - Yinglong Wu
- College of Food Science, Sichuan Agricultural University, Ya’ An, Sichuan, China
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22
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Ren C, Hou C, Li Z, Li X, Bai Y, Zhang D. Effects of temperature on protein phosphorylation in postmortem muscle. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:551-559. [PMID: 31587285 DOI: 10.1002/jsfa.10045] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 08/29/2019] [Accepted: 09/13/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Phosphorylation is one of the most important post-translational modifications. Currently, many postmortem protein phosphorylation studies in muscle have been related to meat quality such as tenderness and color stability. However, the effects of various storage temperatures (25, 15, 4 and -1.5 °C) on the phosphorylation level of protein are poorly understood. Changes in the protein phosphorylation levels in postmortem ovine muscle at various storage temperatures were determined in this study. RESULTS The obtained data showed that pH decline rate was significantly inhibited at -1.5 °C from 12 h to 7 days postmortem (P < 0.05). The ATP consumption rate was higher at 25 °C than that at other three temperatures (P < 0.05). Analysis of the temperature, pH and ATP content revealed that the ATP content was related to the phosphorylation levels of individual protein bands. Phosphorylated myofibrillar and sarcoplasmic proteins, such as myosin binding protein C, troponin T3, myosin light chain 1, glucose-6-phosphate isomerase and pyruvate kinase, were mainly involved in glycolysis and muscle contraction. CONCLUSION The global and specific protein phosphorylation levels can be influenced by the postmortem storage temperature of muscle. Phosphorylation of proteins was correlated with glycolysis and muscle contraction. Certain phosphorylated proteins, such as heat shock proteins, require further study to clarify their effects on meat traits. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Chi Ren
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Chengli Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Zheng Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Yuqiang Bai
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
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23
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Carapelli R, de Oliveira AF, Giglioti R, Tullio RR, Nassu RT, Oliveira MCS, Nogueira ARA. Calcium, Fe, Cu, Zn, and Mg Fractionation in In Natura and Aged Beef Samples by Bioanalytical Methods. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-019-01560-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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24
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Remignon H, Molette C, Babile R, Fernandez X. Current advances in proteomic analysis and its use for the resolution of poultry meat quality problems. WORLD POULTRY SCI J 2019. [DOI: 10.1079/wps200589] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- H. Remignon
- ZQPA Laboratory (supported by INRA-PHASE), Ecole Nationale Supérieure Agrononmique de Toulouse, BP 32607, 31326 Castanet-Tolosan, France
| | - C. Molette
- ZQPA Laboratory (supported by INRA-PHASE), Ecole Nationale Supérieure Agrononmique de Toulouse, BP 32607, 31326 Castanet-Tolosan, France
| | - R. Babile
- ZQPA Laboratory (supported by INRA-PHASE), Ecole Nationale Supérieure Agrononmique de Toulouse, BP 32607, 31326 Castanet-Tolosan, France
| | - X. Fernandez
- ZQPA Laboratory (supported by INRA-PHASE), Ecole Nationale Supérieure Agrononmique de Toulouse, BP 32607, 31326 Castanet-Tolosan, France
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25
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Della Malva A, De Palo P, Lorenzo JM, Maggiolino A, Albenzio M, Marino R. Application of proteomic to investigate the post-mortem tenderization rate of different horse muscles. Meat Sci 2019; 157:107885. [PMID: 31330419 DOI: 10.1016/j.meatsci.2019.107885] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2019] [Revised: 07/04/2019] [Accepted: 07/04/2019] [Indexed: 12/16/2022]
Abstract
The aim of this study was to evaluate the effect of post-mortem aging on tenderness development and proteolysis of myofibrillar proteins in 3 different horse muscles. Warner-Bratzler shear force decreased during aging in all muscles, showing the lowest values in longissimus lumborum (LL) in all sampling points. Myofibril fragmentation index significantly increased in LL and semimembranosus (SM) muscles throughout aging time whereas in semitendinosus (ST) it increased after 14 days of aging. Proteomics analysis revealed the major content of intact myofibrillar proteins with high molecular weight in ST muscle in the first phase of aging, while, after 14 days a higher accumulation of TnT-derived polypeptides and spots isoforms ascribed to MLC2 and MLC1 proteins were found. Data highlight that aging affects the meat tenderness and proteolysis with different intensities in each muscle and suggest that a more extensive post-mortem proteolysis occurred in ST muscle.
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Affiliation(s)
- Antonella Della Malva
- Department of Agricultural Food and Environmental Sciences, University of Foggia, Via Napoli, 25- 71121 Foggia, Italy
| | - Pasquale De Palo
- Department of Veterinary Medicine, University of Bari A. Moro, SP per Casamassima, km 3 - 70010 Valenzano (BA), Italy
| | - Josè Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Aristide Maggiolino
- Department of Veterinary Medicine, University of Bari A. Moro, SP per Casamassima, km 3 - 70010 Valenzano (BA), Italy
| | - Marzia Albenzio
- Department of Agricultural Food and Environmental Sciences, University of Foggia, Via Napoli, 25- 71121 Foggia, Italy
| | - Rosaria Marino
- Department of Agricultural Food and Environmental Sciences, University of Foggia, Via Napoli, 25- 71121 Foggia, Italy.
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26
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Jawor P, Ząbek A, Wojtowicz W, Król D, Stefaniak T, Młynarz P. Metabolomic studies as a tool for determining the post-mortem interval (PMI) in stillborn calves. BMC Vet Res 2019; 15:189. [PMID: 31174528 PMCID: PMC6555048 DOI: 10.1186/s12917-019-1935-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2019] [Accepted: 05/29/2019] [Indexed: 12/24/2022] Open
Abstract
Background Perinatal mortality may vary between herds, but the cost of deaths are always higher than value of the calf. When diagnosing the cause of a calf’s death it is important to determine when it occurred, before or after calving. Metabolomics is widely used to identify many human diseases, but quite rarely applied in veterinary science. The aim of this study was to compare the metabolic profiles of calves with different times of death and those of calves born alive. Into the study, twenty one healthy controls (singleton, normal assisted calving, born alive) and 75 stillborn (SB) calves (with a gestation length of ≥260 days, SB, or dead within 6 h of birth) were enrolled. Plasma and urine from SB and control calves were investigated by proton nuclear magnetic resonance based metabolomic methods. SB calves were divided into four PMI groups. One PMI group included calves that died after calving and the other groups - three comprised in utero deaths, based on pathophysiological changes (lung inflation, autolysis in internal organs, hemoglobin imbibition in the pleura and aortic arch). Partial Least Squares - Discriminant Analysis models based on plasma metabolites were calculated, reflecting assumed data clustering. Results Twenty six metabolites in plasma and 29 in urine changed significantly with PMI according to one way analysis of variance. Half the metabolites in plasma and the majority in urine increased with PMI. Six metabolites increased simultaneously in plasma and urine: acetate, sn-glycero-3-phosphocholine (GPC), leucine, valine, creatine, and alanine. Conclusions Post-mortem changes in calves were associated with molecular variations in blood plasma and urine, showing the greatest differences for the group in which the post-mortem pathological changes were the most advanced. The results of the study show that evaluation of calf plasma or urine may be used as a diagnostic method for the determination of the PMI. Moreover, the metabolites, which unambiguously increased or decreased, can be used as potential biomarkers of PMI. Electronic supplementary material The online version of this article (10.1186/s12917-019-1935-4) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Paulina Jawor
- Department of Immunology, Pathophysiology and Veterinary Preventive Medicine, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
| | - Adam Ząbek
- Department of Bioorganic Chemistry, Wroclaw University of Technology, Wroclaw, Poland
| | - Wojciech Wojtowicz
- Department of Bioorganic Chemistry, Wroclaw University of Technology, Wroclaw, Poland
| | - Dawid Król
- Department of Immunology, Pathophysiology and Veterinary Preventive Medicine, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
| | - Tadeusz Stefaniak
- Department of Immunology, Pathophysiology and Veterinary Preventive Medicine, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
| | - Piotr Młynarz
- Department of Bioorganic Chemistry, Wroclaw University of Technology, Wroclaw, Poland.
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Zheng NZ, Zhu ZM, Xin QW, Zhang ZH, Miao ZW, Li L, Zhang LL, Wang ZC, Huang YF. Differential protein profiles in duck meat during the early postmortem storage period. Anim Sci J 2019; 90:757-768. [PMID: 30985040 DOI: 10.1111/asj.13166] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2017] [Revised: 11/16/2018] [Accepted: 11/27/2018] [Indexed: 11/29/2022]
Abstract
The present study was designed to investigate proteomic differences in duck breast muscle during the early postmortem storage period. The meat quality was evaluated at 0 hr and 24 hr postmortem at 4°C in Pekin ducks, black Muscovy ducks and Mule ducks. Differentially expressed proteins were detected by two-dimensional gel electrophoresis (2-DE) and matrix-assisted laser desorption ionization-time-of-flight mass spectrometry (MALDI-TOF/TOF MS) at 0 hr and 24 hr postmortem in the three duck breeds. The results showed that 53 proteins spots were differentially expressed at 0 hr and 24 hr postmortem at 4°C in Pekin ducks, 75 spots in black Muscovy ducks, and 72 spots in Mule ducks. A total of 30 (10 spots for each breed) were selected for identification by mass spectrometry. Seven proteins were identified in Pekin ducks, eight in black Muscovy ducks and seven in Mule ducks. Moreover, the above results obtained by 2-DE and MALDI-TOF/TOF MS were confirmed by western blotting. To our knowledge, this study is the first to provide insights into the protein profiles of ducks during postmortem storage and provides a better understanding of the biochemical processes that contribute to duck meat quality.
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Affiliation(s)
- Nen-Zhu Zheng
- College of Food Sciences, Fujian Agriculture and Forestry University, Fuzhou, China.,Institute of Animal Husbandry and Veterinary Medicine, Fujian Academy of Agricultural Sciences, Fuzhou, China.,College of Animal Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Zhi-Ming Zhu
- Institute of Animal Husbandry and Veterinary Medicine, Fujian Academy of Agricultural Sciences, Fuzhou, China
| | - Qing-Wu Xin
- Institute of Animal Husbandry and Veterinary Medicine, Fujian Academy of Agricultural Sciences, Fuzhou, China
| | - Zheng-Hong Zhang
- College of Life Sciences, Fujian Normal University, Fuzhou, China
| | - Zhong-Wei Miao
- Institute of Animal Husbandry and Veterinary Medicine, Fujian Academy of Agricultural Sciences, Fuzhou, China
| | - Li Li
- Institute of Animal Husbandry and Veterinary Medicine, Fujian Academy of Agricultural Sciences, Fuzhou, China
| | - Lin-Li Zhang
- Institute of Animal Husbandry and Veterinary Medicine, Fujian Academy of Agricultural Sciences, Fuzhou, China
| | - Zheng-Chao Wang
- College of Life Sciences, Fujian Normal University, Fuzhou, China
| | - Yi-Fan Huang
- College of Animal Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
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28
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Zhou R, Grant J, Goldberg EM, Ryland D, Aliani M. Investigation of low molecular weight peptides (<1 kDa) in chicken meat and their contribution to meat flavor formation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1728-1739. [PMID: 30226639 DOI: 10.1002/jsfa.9362] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/09/2018] [Revised: 09/04/2018] [Accepted: 09/09/2018] [Indexed: 05/26/2023]
Abstract
BACKGROUND Low molecular weight peptides (LMWPs) (<1 kDa) generated in meat during chilled conditioning can act as flavor precursors in the Maillard reaction with a potential contribution to key volatile organic compound (VOC) formation upon heating. Liquid chromatography/quadrupole time-of-flight mass spectrometry (LC/QTOF-MS) successfully detected 44 LMWPs in chicken breast and thigh muscles stored at 4 °C for up to 6 days. Carnosine (350 mg per 100 g), glutathione (GSH, 20 mg per 100 g) (concentrations based on reported values in the literature) and cysteine glycine (Cys Gly, 5 mg per 100 g) (concentration based on results from LC/QTOF-MS) were used in model systems containing ribose (25 mg per 100 g). The three model systems were heated at 180 °C for 2 h at pH 6.3. VOCs were measured by simultaneous distillation solvent extraction/gas chromatography/mass spectrometry. RESULTS Of 33 VOCs detected, 26 were significantly different (P ≤ 0.05) between the three peptides. The majority of nitrogen-containing volatiles, pyrazines and pyridines, dominated the carnosine mixture, while sulfur-containing VOCs dominated the GSH and Cys Gly peptide mixtures. CONCLUSION Known key aroma compounds such as thiazole (meaty), 2-methyl-3-furanthiol (beef and meat), 2-furfurylthiol (roasted), dihydro-2-methyl-3(2H)-thiophenone (meaty), 2-acetylthiazole (meaty and roasted) and pyrazine (meaty) were detected under conditions specific to aged and thermally treated chicken, suggesting a potential contribution to the overall sensory quality of cooked meat. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Ruiyin Zhou
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Jennifer Grant
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Erin M Goldberg
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Donna Ryland
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Michel Aliani
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), St. Boniface Hospital Albrechtsen Research Centre, Winnipeg, Canada
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29
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Škrlep M, Tomažin U, Lukač NB, Poklukar K, Čandek-Potokar M. Proteomic Profiles of the Longissimus Muscles of Entire Male and Castrated Pigs as Related to Meat Quality. Animals (Basel) 2019; 9:E74. [PMID: 30818748 PMCID: PMC6465998 DOI: 10.3390/ani9030074] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2019] [Revised: 02/19/2019] [Accepted: 02/23/2019] [Indexed: 01/21/2023] Open
Abstract
There are indications of reduced meat quality in entire male pigs (EMs) in comparison to surgically castrated pigs (SCs); however, the differences are not strongly confirmed, and the etiology is not clarified. In the present study, samples of the longissimus dorsi, pars lumborum muscle (LL) from EMs (n = 12) and SCs (n = 12) of the same age and weight were evaluated at the physico-chemical and proteomic level. EMs exhibited lower intramuscular fat content, higher collagen content with higher solubility, a higher level of protein carbonyl groups (indicating higher protein oxidation), lower water holding capacity, and tougher meat than SCs. Proteomic analysis revealed differences in heat shock proteins expression, while a greater abundance of several other identified proteins (malate dehydrogenase, Na/K-transporting adenosintriphosphatase (ATP-ase) subunit alpha-1, and blood plasma proteins) indicates that EMs have a more oxidative metabolic profile than that of SCs. More abundant protein fragments (mainly actin and myosin heavy chain) suggest a higher degree of proteolysis in EMs, which was not followed by lower meat toughness.
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Affiliation(s)
- Martin Škrlep
- Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia.
| | - Urška Tomažin
- Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia.
| | - Nina Batorek Lukač
- Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia.
| | - Klavdija Poklukar
- Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia.
| | - Marjeta Čandek-Potokar
- Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia.
- University of Maribor, Faculty of Agriculture and Life Sciences, Pivola 10, 2311 Hoče, Slovenia.
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30
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Cao L, Hou C, Shen Q, Zhang D, Wang Z. Phosphorylation of myosin regulatory light chain affects actomyosin dissociation and myosin degradation. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14138] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Lichuang Cao
- 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
| | - Chengli Hou
- 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
| | - Qingwu Shen
- College of Food Science and Technology Hunan Agricultural University Changsha Hunan 410128 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
| | - Zhenyu Wang
- 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
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31
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Traffano-Schiffo MV, Castro-Giraldez M, Colom RJ, Fito PJ. Innovative photonic system in radiofrequency and microwave range to determine chicken meat quality. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.06.029] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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32
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Zhang R, Yoo MJ, Gathercole J, Reis MG, Farouk MM. Effect of animal age on the nutritional and physicochemical qualities of ovine bresaola. Food Chem 2018; 254:317-325. [DOI: 10.1016/j.foodchem.2018.02.031] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2017] [Revised: 02/05/2018] [Accepted: 02/06/2018] [Indexed: 10/18/2022]
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33
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Zhao L, Zhang Z, Wang M, Sun J, Li H, Malakar PK, Liu H, Pan Y, Zhao Y. New Insights into the Changes of the Proteome and Microbiome of Shrimp ( Litopenaeus vannamei) Stored in Acidic Electrolyzed Water Ice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:4966-4976. [PMID: 29708332 DOI: 10.1021/acs.jafc.8b00498] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Acidic electrolyzed water (AEW) ice is a novel technique for prolonging the shelf life of foods, but there is limited knowledge of its preservation mechanism. A proteomics approach and 16S rRNA-based Illumina sequencing were employed to investigate the changes of key proteins and bacterial communities in shrimp stored in AEW ice and tap water ice (TW ice) for 7 days. Compared with TW ice, AEW ice markedly retards the degradation of myofibrillar proteins in shrimp, including myosin, actin, and tropomyosin. Moreover, sarcoplasmatic proteins that participate in the carbohydrate catabolic process and amino acid metabolism were also influenced. Furthermore, the growth of spoilage bacteria, which includes the genera Psychrobacter, Shewanella, and Flavobacterium, was significantly inhibited by AEW ice, and the inhibition rates at day 7 were 71.6, 47.8, and 100%, respectively ( p < 0.05). Further correlation analysis showed the links between spoilage bacteria and protein changes can be broken by AEW ice treatment. Collectively, our findings indicated AEW ice can improve the quality of shrimp via previously undescribed mechanisms, which retarded the degradation of myofibrillar proteins and inhibited the growth of spoilage bacteria.
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Affiliation(s)
- Li Zhao
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Zhaohuan Zhang
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Meng Wang
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Jiangping Sun
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Huan Li
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Pradeep K Malakar
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Haiquan Liu
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai) , Ministry of Agriculture , Shanghai 201306 , China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation , Shanghai 201306 , China
- Engineering Research Center of Food Thermal-Processing Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Yingjie Pan
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai) , Ministry of Agriculture , Shanghai 201306 , China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation , Shanghai 201306 , China
| | - Yong Zhao
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai) , Ministry of Agriculture , Shanghai 201306 , China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation , Shanghai 201306 , China
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34
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López-Pedrouso M, Pérez-Santaescolástica C, Franco D, Fulladosa E, Carballo J, Zapata C, Lorenzo J. Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness. Food Chem 2018; 244:238-245. [DOI: 10.1016/j.foodchem.2017.10.068] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2017] [Revised: 09/27/2017] [Accepted: 10/10/2017] [Indexed: 01/01/2023]
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35
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Andersen PV, Wold JP, Veiseth-Kent E. Analyzing μ-Calpain induced proteolysis in a myofibril model system with vibrational and fluorescence spectroscopy. Meat Sci 2018; 139:239-246. [PMID: 29475101 DOI: 10.1016/j.meatsci.2018.02.009] [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: 09/08/2017] [Revised: 01/10/2018] [Accepted: 02/09/2018] [Indexed: 10/18/2022]
Abstract
Degree of post-mortem proteolysis influences overall meat quality (e.g. tenderness and water holding capacity). Degradation of isolated pork myofibril proteins by μ-Calpain for 0, 15 or 45 min was analyzed using four spectroscopic techniques; Raman, Fourier transform infrared (FT-IR), near infrared (NIR) and fluorescence spectroscopy. Sodium dodecyl sulfate polyacrylamide gel electrophoresis was used to determine degree of proteolysis. The main changes detected by FT-IR and Raman spectroscopy were degradation of protein backbones manifested in the spectra as an increase in terminal carboxylic acid vibrations, a decrease in CN vibration, as well as an increase in skeletal vibrations. A reduction in β-sheet secondary structures was also detected, while α-helix secondary structure seemed to stay relatively unchanged. NIR and fluorescence were not suited to analyze degree of proteolysis in this model system.
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36
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Yan X, Liu R, Zhang C, Ren X, Zhang W, Zhou G. The postmortem μ-calpain activity, protein degradation and tenderness of sheep meat from Duolang and Hu breeds. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13661] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xianglin Yan
- Key Laboratory of Meat Processing and Quality Control; 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
| | - Rui Liu
- Key Laboratory of Meat Processing and Quality Control; 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
| | - Chaoyang Zhang
- Key Laboratory of Meat Processing and Quality Control; 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
| | - Xiaopu Ren
- Key Laboratory of Meat Processing and Quality Control; 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
- Xinjiang Production & Construction Group Key Laboratory of Agricultural Products Processing in Xinjiang South; College of Life Science; Tarim University; Alar 843300 China
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control; 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
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control; 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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37
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Pinsino A, Bonaventura R, Costa C, Russo R, Zito F, Guarrasi V, Matranga V. The 70-kDa Heat-shock Protein as a Potential Biomarker of Quality of the Parapenaeus longirostris Shrimp Flesh. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1410507] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Annalisa Pinsino
- Consiglio Nazionale delle Ricerche, Istituto di Biomedicina e Immunologia Molecolare “A. Monroy”, Palermo, Italy
| | - Rosa Bonaventura
- Consiglio Nazionale delle Ricerche, Istituto di Biomedicina e Immunologia Molecolare “A. Monroy”, Palermo, Italy
| | - Caterina Costa
- Consiglio Nazionale delle Ricerche, Istituto di Biomedicina e Immunologia Molecolare “A. Monroy”, Palermo, Italy
| | - Roberta Russo
- Consiglio Nazionale delle Ricerche, Istituto di Biomedicina e Immunologia Molecolare “A. Monroy”, Palermo, Italy
| | - Francesca Zito
- Consiglio Nazionale delle Ricerche, Istituto di Biomedicina e Immunologia Molecolare “A. Monroy”, Palermo, Italy
| | - Valeria Guarrasi
- Consiglio Nazionale delle Ricerche, Istituto di Biomedicina e Immunologia Molecolare “A. Monroy”, Palermo, Italy
- Consiglio Nazionale delle Ricerche, Istituto di Biofisica, Palermo, Italy
| | - Valeria Matranga
- Consiglio Nazionale delle Ricerche, Istituto di Biomedicina e Immunologia Molecolare “A. Monroy”, Palermo, Italy
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38
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Uemoto Y, Ohtake T, Sasago N, Takeda M, Abe T, Sakuma H, Kojima T, Sasaki S. Effect of two non-synonymous ecto-5'-nucleotidase variants on the genetic architecture of inosine 5'-monophosphate (IMP) and its degradation products in Japanese Black beef. BMC Genomics 2017; 18:874. [PMID: 29132308 PMCID: PMC5683534 DOI: 10.1186/s12864-017-4275-4] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2017] [Accepted: 11/03/2017] [Indexed: 11/12/2022] Open
Abstract
Background Umami is a Japanese term for the fifth basic taste and is an important sensory property of beef palatability. Inosine 5′-monophosphate (IMP) contributes to umami taste in beef. Thus, the overall change in concentration of IMP and its degradation products can potentially affect the beef palatability. In this study, we investigated the genetic architecture of IMP and its degradation products in Japanese Black beef. First, we performed genome-wide association study (GWAS), candidate gene analysis, and functional analysis to detect the causal variants that affect IMP, inosine, and hypoxanthine. Second, we evaluated the allele frequencies in the different breeds, the contribution of genetic variance, and the effect on other economical traits using the detected variants. Results A total of 574 Japanese Black cattle were genotyped using the Illumina BovineSNP50 BeadChip and were then used for GWAS. The results of GWAS showed that the genome-wide significant single nucleotide polymorphisms (SNPs) on BTA9 were detected for IMP, inosine, and hypoxanthine. The ecto-5′-nucleotidase (NT5E) gene, which encodes the enzyme NT5E for the extracellular degradation of IMP to inosine, was located near the significant region on BTA9. The results of candidate gene analysis and functional analysis showed that two non-synonymous SNPs (c.1318C > T and c.1475 T > A) in NT5E affected the amount of IMP and its degradation products in beef by regulating the enzymatic activity of NT5E. The Q haplotype showed a positive effect on IMP and a negative effect on the enzymatic activity of NT5E in IMP degradation. The two SNPs were under perfect linkage disequilibrium in five different breeds, and different haplotype frequencies were seen among breeds. The two SNPs contribute to about half of the total genetic variance in IMP, and the results of genetic relationship between IMP and its degradation products showed that NT5E affected the overall concentration balance of IMP and its degradation products. In addition, the SNPs in NT5E did not have an unfavorable effect on the other economical traits. Conclusion Based on all the above findings taken together, two non-synonymous SNPs in NT5E would be useful for improving IMP and its degradation products by marker-assisted selection in Japanese Black cattle. Electronic supplementary material The online version of this article (doi: 10.1186/s12864-017-4275-4) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Yoshinobu Uemoto
- National Livestock Breeding Center, Nishigo, Fukushima, 961-8511, Japan.,Present address: Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi, 980-0845, Japan
| | - Tsuyoshi Ohtake
- National Livestock Breeding Center, Nishigo, Fukushima, 961-8511, Japan
| | - Nanae Sasago
- National Livestock Breeding Center, Nishigo, Fukushima, 961-8511, Japan
| | - Masayuki Takeda
- National Livestock Breeding Center, Nishigo, Fukushima, 961-8511, Japan
| | - Tsuyoshi Abe
- National Livestock Breeding Center, Nishigo, Fukushima, 961-8511, Japan
| | - Hironori Sakuma
- National Livestock Breeding Center, Nishigo, Fukushima, 961-8511, Japan
| | - Takatoshi Kojima
- National Livestock Breeding Center, Nishigo, Fukushima, 961-8511, Japan
| | - Shinji Sasaki
- National Livestock Breeding Center, Nishigo, Fukushima, 961-8511, Japan.
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39
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Comparative analysis of muscle phosphoproteome induced by salt curing. Meat Sci 2017; 133:19-25. [DOI: 10.1016/j.meatsci.2017.05.018] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2016] [Revised: 05/21/2017] [Accepted: 05/22/2017] [Indexed: 11/21/2022]
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40
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Li X, Chen L, He F, Li M, Shen Q, Zhang D. A comparative analysis of phosphoproteome in ovine muscle at early postmortem in relationship to tenderness. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4571-4579. [PMID: 28345137 DOI: 10.1002/jsfa.8326] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2016] [Revised: 03/01/2017] [Accepted: 03/21/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Tenderness is considered to be the most important quality characteristic of meat as it is the main cause of unacceptability of meat. Post-translational modification regulates protein functions that involve in postmortem changes in muscle and meat quality formation. Specifically, phosphorylation was proved to regulate postmortem glycolytic rates and meat tenderisation. However, the relationship between protein phosphorylation and meat tenderness remains unclear. This study examined the phosphoproteomes found in ovine muscle with different degrees of tenderness over time (at 0.5 h, 4 h, and 24 h postmortem). RESULTS This study detected five, eight and nine phosphoprotein spots (>two-fold change, P < 0.05) at each respective time point. The different phosphoproteins found included glyceraldehyde-3-phosphate dehydrogenase, tropomyosin α-1 chain, pyruvate kinase, myosin binding protein H, glycogen phosphorylase, α-actinin-3, and an uncharacterised protein (GN, myosin-binding protein C2, MYBPC2). Most of the different phosphoproteins maintained sarcomeric functions, or were involved in glycometabolism. CONCLUSION Phosphorylation levels of multiple proteins that are involved in glycolysis, muscle contraction or sarcomeric structure integrity were identified in ovine muscles with different tenderness. The differential phosphorylation of these proteins explains in part the difference in meat tenderness. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Beijing, China
| | - Lijuan Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Beijing, China
| | - Fan He
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Beijing, China
| | - Meng Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Beijing, China
| | - Qingwu Shen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Beijing, China
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41
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Li Z, Li M, Du M, Shen QW, Zhang D. Dephosphorylation enhances postmortem degradation of myofibrillar proteins. Food Chem 2017; 245:233-239. [PMID: 29287365 DOI: 10.1016/j.foodchem.2017.09.108] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2017] [Revised: 09/12/2017] [Accepted: 09/20/2017] [Indexed: 11/19/2022]
Abstract
Protein degradation is primarily responsible for postmortem meat tenderization, which might be affected by phosphorylation. The objective of this study was to investigate the effect of phosphorylation on myofibrillar proteins degradation in muscle during postmortem. Here we modulated the phosphorylation status of protein by protein kinase inhibitor and phosphatase inhibitor, and the effect of these inhibitors on myofibrillar protein degradation was evaluated. Generally, myofibril fragmentation index of samples with lower phosphorylation level was higher. Troponin T and heat shock protein 27 were degraded faster in protein kinase inhibited (low phosphorylation level) muscle, compared with the other two groups, while the degradation of desmin was not affected by inhibitors. Meanwhile, myosin heavy chain, actin and tropomyosin showed limited degradation in postmortem muscle. This study showed that dephosphorylation enhances the degradation of some myofibrillar proteins, indicating that protein phosphorylation may play an important role in postmortem meat tenderization.
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Affiliation(s)
- Zheng Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China.
| | - Meng Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China
| | - Manting Du
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China
| | - Qingwu W Shen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China.
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Ding Z, Huang F, Zhang C, Zhang L, Sun H, Zhang H. Effect of heat shock protein 27 on the
in vitro
degradation of myofibrils by caspase‐3 and μ‐calpain. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13565] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Zhenjiang Ding
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| | - Feng Huang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
- Academy of Food and Nutrition Health Chinese Academy of Agricultural Sciences Hefei 238000 China
- College of Staple Food Technology Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Harbin 151900 China
| | - Chunjiang Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
- Academy of Food and Nutrition Health Chinese Academy of Agricultural Sciences Hefei 238000 China
- College of Staple Food Technology Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Harbin 151900 China
| | - Liang Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
- Academy of Food and Nutrition Health Chinese Academy of Agricultural Sciences Hefei 238000 China
- College of Staple Food Technology Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Harbin 151900 China
| | - Hongxia Sun
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| | - Hong Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
- Academy of Food and Nutrition Health Chinese Academy of Agricultural Sciences Hefei 238000 China
- College of Staple Food Technology Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Harbin 151900 China
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43
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Proteomic approach to investigate the impact of different dietary supplementation on lamb meat tenderness. Meat Sci 2017; 131:74-81. [DOI: 10.1016/j.meatsci.2017.04.235] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2016] [Revised: 04/28/2017] [Accepted: 04/28/2017] [Indexed: 11/21/2022]
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44
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Carlson KB, Prusa KJ, Fedler CA, Steadham EM, Huff-Lonergan E, Lonergan SM. Proteomic features linked to tenderness of aged pork loins. J Anim Sci 2017; 95:2533-2546. [PMID: 28727041 DOI: 10.2527/jas.2016.1122] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
There is considerable evidence that the protein component of fresh pork makes a major contribution to tenderness. In particular, the proteomic profile can be linked to postmortem events including pH decline, tissue oxidation, and protein degradation. The objectives for this study were to determine differences in sarcoplasmic proteomes that contribute to tenderness variation in aged pork longissimus dorsi muscles (LM). A defined set of pork loins selected to be similar in pH, color, and lipid yet different in tenderness were used. Pork loins were assigned to tenderness groups based on their star probe values; a high star probe group (HSP; n=12 mean star probe 7.75 kg) and low star probe group (LPS; n=12 star probe 4.95 kg) Samples were selected for proteomic experiments based on star probe values, and selected samples were within specified ranges for ultimate pH (5.54-5.86), marbling score (1.0-3.0), and percent total lipid (1.61-3.37%). Two-dimensional difference in gel electrophoresis (2D-DIGE) and mass spectrometry were used to examine sarcoplasmic protein abundance and potential modifications. Proteins spots that were significantly different across groups were selected for identification. Results from 2D-DIGE showed that HSP samples had significantly more abundant metabolic, stress response, and regulatory proteins in the sarcoplasmic fraction compared with LSP samples. The stress response protein peroxiredoxin-2 was more abundant in HSP samples as determined by 2D-DIGE ( ≤ 0.01; 2 spots) and western blot assay ( = 0.02). Low star probe samples showed significantly more degradation of the structural protein desmin in 2D-DIGE ( < 0.01) and western blot assay ( < 0.01). These results demonstrate that extreme proteolytic differences influenced measured tenderness of LSP and HSP samples and that soluble desmin and peroxiredoxin-2 may be used as biomarkers to differentiate between tough and tender aged pork products.
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45
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The relationship between protein changes in porcine longissimus muscle at different courses of meat tenderisation. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2907-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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46
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Li Z, Li X, Gao X, Du M, Zhang D. Effect of inhibition of μ-calpain on the myofibril structure and myofibrillar protein degradation in postmortem ovine muscle. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:2122-2131. [PMID: 27581860 DOI: 10.1002/jsfa.8018] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2016] [Revised: 08/23/2016] [Accepted: 08/27/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Tenderness is considered to be one of the most important attributes of meat quality. Myofibrillar protein degradation contributes to meat tenderization during postmortem ageing. In this process, calpain is the primary enzyme catalyzing the proteolysis. To further understand the action of calpain in meat tenderization, a μ-calpain inhibitor, MDL-28170, was used and its effects on sarcomere structure and myofibrillar protein degradation were determined. RESULTS The results of the present study showed that inhibition of μ-calpain significantly reduced muscle myofibrillar fragmentation compared to the group without μ-calpain inhibitor. Meanwhile, the sarcomere structure of the μ-calpain inhibited muscle was only slightly broken and largely remained integral 48 h postmortem. Myosin heavy chain, actin, desmin, troponin T and troponin I were identified to be substrates of μ-calpain by liquid chromatography-tandem mass spectrocopy and western blotting, and were detected with a higher degradation degree in the control group compared to the μ-calpain inhibition group. CONCLUSION Comparatively, myosin heavy chain and actin were found to be less sensitive to μ-calpain compared to desmin, troponin T and troponin I. These findings provide a better understanding of the contribution of μ-calpain to the myofibril structure and myofibrillar protein degradation of ovine muscle. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Zheng Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, PR China
| | - Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, PR China
| | - Xing Gao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, PR China
| | - Manting Du
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, PR China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, PR China
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47
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Schilling MW, Suman SP, Zhang X, Nair MN, Desai MA, Cai K, Ciaramella MA, Allen PJ. Proteomic approach to characterize biochemistry of meat quality defects. Meat Sci 2017; 132:131-138. [PMID: 28454727 DOI: 10.1016/j.meatsci.2017.04.018] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2017] [Revised: 04/19/2017] [Accepted: 04/19/2017] [Indexed: 02/06/2023]
Abstract
Proteomics can be used to characterize quality defects including pale, soft, and exudative (PSE) meat (pork and poultry), woody broiler breast meat, reddish catfish fillets, meat toughness, and beef myoglobin oxidation. PSE broiler meat was characterized by 15 proteins that differed in abundance in comparison to normal broiler breast meat, and eight proteins were differentially expressed in woody breast meat in comparison to normal breast meat. Hemoglobin was the only protein that was differentially expressed between red and normal catfish fillets. However, inducing low oxygen and/or heat stress conditions to catfish fillets did not lead to the production of red fillets. Proteomic data provided information pertaining to the protein differences that exist in meat quality defects. However, these data need to be evaluated in conjunction with information pertaining to genetics, nutrition, environment of the live animal, muscle to meat conversion, meat quality analyses and sensory attributes to understand causality, protein biomarkers, and ultimately how to prevent quality defects.
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Affiliation(s)
- M W Schilling
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, United States.
| | - S P Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States
| | - X Zhang
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, United States
| | - M N Nair
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States
| | - M A Desai
- Reed Food Technology, Pearl, MS 39208, United States
| | - K Cai
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, United States
| | - M A Ciaramella
- New York Sea Grant, College of Agriculture and Life Sciences, Cornell University, Stony Brook, NY 11794, United States
| | - P J Allen
- Department of Wildlife, Fisheries, and Aquaculture, Mississippi State University, Mississippi State, MS 39762, United States
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48
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Cho JH, Lee RH, Jeon YJ, Park SM, Shin JC, Kim SH, Jeong JY, Kang HS, Choi NJ, Seo KS, Cho YS, Kim MS, Ko S, Seo JM, Lee SY, Shim JH, Chae JI. Proteomic Assessment of the Relevant Factors Affecting Pork Meat Quality Associated with Longissimus dorsi Muscles in Duroc Pigs. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2016; 29:1653-1663. [PMID: 27165031 PMCID: PMC5088387 DOI: 10.5713/ajas.16.0050] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/19/2016] [Revised: 02/21/2016] [Accepted: 03/29/2016] [Indexed: 11/27/2022]
Abstract
Meat quality is a complex trait influenced by many factors, including genetics, nutrition, feeding environment, animal handling, and their interactions. To elucidate relevant factors affecting pork quality associated with oxidative stress and muscle development, we analyzed protein expression in high quality longissimus dorsi muscles (HQLD) and low quality longissimus dorsi muscles (LQLD) from Duroc pigs by liquid chromatographytandem mass spectrometry (LC-MS/MS)-based proteomic analysis. Between HQLD (n = 20) and LQLD (n = 20) Duroc pigs, 24 differentially expressed proteins were identified by LC-MS/MS. A total of 10 and 14 proteins were highly expressed in HQLD and LQLD, respectively. The 24 proteins have putative functions in the following seven categories: catalytic activity (31%), ATPase activity (19%), oxidoreductase activity (13%), cytoskeletal protein binding (13%), actin binding (12%), calcium ion binding (6%), and structural constituent of muscle (6%). Silver-stained image analysis revealed significant differential expression of lactate dehydrogenase A (LDHA) between HQLD and LQLD Duroc pigs. LDHA was subjected to in vitro study of myogenesis under oxidative stress conditions and LDH activity assay to verification its role in oxidative stress. No significant difference of mRNA expression level of LDHA was found between normal and oxidative stress condition. However, LDH activity was significantly higher under oxidative stress condition than at normal condition using in vitro model of myogenesis. The highly expressed LDHA was positively correlated with LQLD. Moreover, LDHA activity increased by oxidative stress was reduced by antioxidant resveratrol. This paper emphasizes the importance of differential expression patterns of proteins and their interaction for the development of meat quality traits. Our proteome data provides valuable information on important factors which might aid in the regulation of muscle development and the improvement of meat quality in longissimus dorsi muscles of Duroc pigs under oxidative stress conditions.
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Affiliation(s)
- Jin Hyoung Cho
- Department of Dental Pharmacology, School of Dentistry and Institute of Dental Bioscience, BK21 plus, Chonbuk National University, Jeonju 651-756, Korea
| | - Ra Ham Lee
- Department of Dental Pharmacology, School of Dentistry and Institute of Dental Bioscience, BK21 plus, Chonbuk National University, Jeonju 651-756, Korea
| | - Young-Joo Jeon
- Department of Dental Pharmacology, School of Dentistry and Institute of Dental Bioscience, BK21 plus, Chonbuk National University, Jeonju 651-756, Korea.,National Marine Biodiversity Institute of Korea, Seocheon 33662, Korea
| | - Seon-Min Park
- Pohang Center for Evaluation of Biomaterials, Pohang 37668, Korea
| | - Jae-Cheon Shin
- Pohang Center for Evaluation of Biomaterials, Pohang 37668, Korea
| | - Seok-Ho Kim
- Aging Research Institute, Korea Research Institute of Bioscience & BioTechnology, Daejeon 34141, Korea
| | - Jin Young Jeong
- Division of Animal Genomics and Bioinformatics, National Institute of Animal science, Rural Development Administration, Suwon, 441-706, Korea
| | - Hyun-Sung Kang
- Department of Animal Science and Technology, Sunchon National University, Suncheon 540-742, Korea
| | - Nag-Jin Choi
- Department of Animal Science, College of Agricultural and Life Science, Chonbuk National University, Jeonju 651-756, Korea
| | - Kang Seok Seo
- Department of Animal Science and Technology, Sunchon National University, Suncheon 540-742, Korea
| | - Young Sik Cho
- Department of Pharmacy, Keimyung University, Daegu 704-701, Korea
| | - MinSeok S Kim
- Department of Biomedical Engineering, Konyang University, Daejeon 35365, Korea
| | - Sungho Ko
- Department of Applied Bioscience, CHA University, Seongnam 463-836, Korea
| | - Jae-Min Seo
- Department of Prosthodontics, School of Dentistry and Institute of Oral Bio-Science and Research Institute of Clinical Medicine, Chonbuk National University, Jeonju 561-756, Korea
| | - Seung-Youp Lee
- Cluster for Craniofacial Development and Regeneration Research, Institute of Oral Biosciences and School of Dentistry, Chonbuk National University, Jeonju 561-756, Korea
| | - Jung-Hyun Shim
- Department of Pharmacy, College of Pharmacy and Natural Medicine Research Institute, Mokpo National University, Mokpo 534-729, Korea.,The China-US (Henan) Hormel Cancer Institute, Zhengzhou, Henan 127, China
| | - Jung-Il Chae
- Department of Dental Pharmacology, School of Dentistry and Institute of Dental Bioscience, BK21 plus, Chonbuk National University, Jeonju 651-756, Korea
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Li Z, Li X, Gao X, Shen QW, Du M, Zhang D. Phosphorylation prevents in vitro myofibrillar proteins degradation by μ-calpain. Food Chem 2016; 218:455-462. [PMID: 27719935 DOI: 10.1016/j.foodchem.2016.09.048] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2016] [Revised: 09/04/2016] [Accepted: 09/06/2016] [Indexed: 11/15/2022]
Abstract
Myofibrillar proteins degradation contributes to meat tenderisation during post-mortem ageing. Protein phosphorylation has been revealed to be associated with meat tenderness in recent years. This study was undertaken to determine the impact of myofibrillar proteins phosphorylation on the degradation susceptibility by μ-calpain. Myofibrillar proteins were first incubated with protein kinase A (PKA) or alkaline phosphatase (AP) to increase or decrease the phosphorylation level, following μ-calpain hydrolysis. Myosin heavy chain, actin, desmin and troponin T showed different levels of degradation in control, AP and PKA groups under different Ca2+ concentrations. Generally, more degradation products were detected with the increase of Ca2+ concentration. Compared to the control, the protein degradation was higher in AP-treated group and lower in PKA-treated group. This study shows that phosphorylation prevents proteolytic susceptibility of myofibrillar proteins to degradation by μ-calpain, indicating that protein phosphorylation plays an important role in meat tenderisation during post-mortem ageing.
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Affiliation(s)
- Zheng Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China.
| | - Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China
| | - Xing Gao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China
| | - Qingwu W Shen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Manting Du
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China.
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50
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Wu W, Yu QQ, Fu Y, Tian XJ, Jia F, Li XM, Dai RT. Towards muscle-specific meat color stability of Chinese Luxi yellow cattle: A proteomic insight into post-mortem storage. J Proteomics 2016; 147:108-118. [DOI: 10.1016/j.jprot.2015.10.027] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2015] [Revised: 10/19/2015] [Accepted: 10/26/2015] [Indexed: 12/26/2022]
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