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Tu X, Yin S, Zang J, Zhang T, Lv C, Zhao G. Understanding the Role of Filamentous Actin in Food Quality: From Structure to Application. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:11885-11899. [PMID: 38747409 DOI: 10.1021/acs.jafc.4c01877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2024]
Abstract
Actin, a multifunctional protein highly expressed in eukaryotes, is widely distributed throughout cells and serves as a crucial component of the cytoskeleton. Its presence is integral to maintaining cell morphology and participating in various biological processes. As an irreplaceable component of myofibrillar proteins, actin, including G-actin and F-actin, is highly related to food quality. Up to now, purification of actin at a moderate level remains to be overcome. In this paper, we have reviewed the structures and functions of actin, the methods to obtain actin, and the relationships between actin and food texture, color, and flavor. Moreover, actin finds applications in diverse fields such as food safety, bioengineering, and nanomaterials. Developing an actin preparation method at the industrial level will help promote its further applications in food science, nutrition, and safety.
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Affiliation(s)
- Xinyi Tu
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, People's Republic of China
| | - Shuhua Yin
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, People's Republic of China
| | - Jiachen Zang
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, People's Republic of China
| | - Tuo Zhang
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, People's Republic of China
| | - Chenyan Lv
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, People's Republic of China
| | - Guanghua Zhao
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, People's Republic of China
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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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Konieczka P, Żelechowska E, Przybylski W, Jaworska D, Sałek P, Kinsner M, Jankowski J. The Sarcoplasmic Protein Profile of Breast Muscle in Turkeys in Response to Different Dietary Ratios of Limiting Amino Acids and Clostridium perfringens-Induced Inflammation. Poult Sci 2022; 101:102195. [PMID: 36257075 PMCID: PMC9574763 DOI: 10.1016/j.psj.2022.102195] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 09/15/2022] [Accepted: 09/16/2022] [Indexed: 12/23/2022] Open
Abstract
In this study, the effects of the Arginine/Lysine (Arg/Lys) ratio in low- and high-methionine (Met) diets on the sarcoplasmic protein profile of breast muscles from turkeys reared under optimal or challenge (Clostridium perfringens infection) conditions were determined. One-day-old Hybrid Converter female turkey poults (216 in total) obtained from a commercial hatchery on hatching day, and on the basis of their average initial body weight were randomly allocated to 12 pens (4 m2 each; 2.0 m × 2.0 m) containing litter bedding and were reared over a 42-day experimental period. Diets with high levels of Lys contained approximately 1.80% and 1.65% Lys and were offered in two successive feeding periods (days 1–28 and days 29–42). The supplemental levels of Lys were consistent with the nutritional specifications for birds at their respective ages as established in the Management Guidelines for Raising Commercial Turkeys. The experiment was based on a completely randomized 3 × 2 × 2 factorial design with three levels of Arg (90%, 100% and 110%) relative to the content of dietary Met (30 or 45%) and without (−) or with (+) C. perfringens challenge at 34, 36, or 37 d of age. Meat samples were investigated in terms of pH, color, and sarcoplasmic protein profile. The experimental factors did not influence meat quality but the dietary Arg content affected meat color. The sarcoplasmic protein profile was influenced by all studied factors, and glycolytic enzymes were the most abundant. This study evidenced strong association between the challenge conditions and the involvement of glycolytic enzymes in cell metabolism, particularly in inflammatory processes, and DNA replication and maintenance in turkeys. The results showed an effect of C. perfringens infection and feeding with different doses of Arg and Met may lead to significant consequences in cell metabolism.
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Affiliation(s)
- Paweł Konieczka
- Department of Poultry Science and Apiculture, University of Warmia and Mazury, Olsztyn, Poland.
| | - Elżbieta Żelechowska
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Wiesław Przybylski
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Danuta Jaworska
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Piotr Sałek
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Misza Kinsner
- Department of Animal Nutrition, The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Jabłonna, Poland
| | - Jan Jankowski
- Department of Poultry Science and Apiculture, University of Warmia and Mazury, Olsztyn, Poland
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Impact of Chilling Rate on the Evolution of Volatile and Non-Volatile Compounds in Raw Lamb Meat during Refrigeration. Foods 2021; 10:foods10112792. [PMID: 34829073 PMCID: PMC8620043 DOI: 10.3390/foods10112792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2021] [Revised: 11/02/2021] [Accepted: 11/04/2021] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to investigate the effect of chilling rate (1.44, 22.2, and 32.4 °C/h) on the evolution of volatile and non-volatile compounds in raw lamb meat during refrigeration (1, 24, 72, and 120 h). Through orthogonal projection to latent structure-discriminant analysis, the calculation of odor activity values (OAV > 1) and taste activity values (TAV > 1) analysis, 1-octen-3-ol, (E, E)-2,4-decadienal, nonanal, hexanal, nona-3,5-dien-2-one, 2,3-octanedione, hexanoic acid, 1-nonen-4-ol, aspartate (Asp), Glutamic Acid (Glu), 5′-GMP, 5′-IMP, and 5′-AMP were regarded as differential flavor or taste compounds for raw meat undergone different chilling rates. With a rapid chilling rate at 24 h after slaughter, the contribution of 1-octen-3-ol decreased, but (E, E)-2,4-decadienal increased. Moreover, at 24 h post-mortem, the equivalent umami concentration of Asp, Glu, 5′-GMP, 5′-IMP and 5′-AMP in raw meat were significantly lower at a chilling rate of 1.44 °C/h than 32.4 °C/h (p < 0.05). Conclusively, under the rapid chilling rate, more fatty odor and umami compounds accumulated in 24 h aged meat.
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Desai MA, Jackson V, Zhai W, Suman SP, Nair MN, Beach CM, Schilling MW. Proteome basis of pale, soft, and exudative-like (PSE-like) broiler breast (Pectoralis major) meat. Poult Sci 2016; 95:2696-2706. [DOI: 10.3382/ps/pew213] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 05/11/2016] [Indexed: 11/20/2022] Open
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Przybylski W, Kaczor D, Żelechowska E, Jaworska D, Kajak-Siemaszko K, Boruszewska K, Jankiewicz U. Sarcoplasmic Protein Profile from Drip Loss in Relation to Pork Quality. J Food Sci 2016; 81:C2320-C2326. [DOI: 10.1111/1750-3841.13424] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2015] [Revised: 07/02/2016] [Accepted: 07/19/2016] [Indexed: 11/25/2022]
Affiliation(s)
- Wiesław Przybylski
- Dept. of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences; Warsaw Univ. of Life Sciences - SGGW; Nowoursynowska 159C St. 02-776 Warsaw Poland
| | - Damian Kaczor
- Dept. of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences; Warsaw Univ. of Life Sciences - SGGW; Nowoursynowska 159C St. 02-776 Warsaw Poland
| | - Elżbieta Żelechowska
- Dept. of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences; Warsaw Univ. of Life Sciences - SGGW; Nowoursynowska 159C St. 02-776 Warsaw Poland
| | - Danuta Jaworska
- Dept. of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences; Warsaw Univ. of Life Sciences - SGGW; Nowoursynowska 159C St. 02-776 Warsaw Poland
| | - Katarzyna Kajak-Siemaszko
- Dept. of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences; Warsaw Univ. of Life Sciences - SGGW; Nowoursynowska 159C St. 02-776 Warsaw Poland
| | - Kinga Boruszewska
- Dept. of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences; Warsaw Univ. of Life Sciences - SGGW; Nowoursynowska 159C St. 02-776 Warsaw Poland
| | - Urszula Jankiewicz
- Dept. of Biochemistry, Faculty of Agriculture and Biology; Warsaw Univ. of Life Sciences - SGGW; Nowoursynowska 159C St. 02-776 Warsaw Poland
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Bowker B, Zhuang H. Relationship between water-holding capacity and protein denaturation in broiler breast meat. Poult Sci 2015; 94:1657-64. [PMID: 26009757 DOI: 10.3382/ps/pev120] [Citation(s) in RCA: 67] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/19/2015] [Indexed: 11/20/2022] Open
Abstract
The objective of this study was to determine the relationship between water-holding capacity (WHC) attributes and protein denaturation in broiler breast meat. Boneless skinless breast fillets (n = 72) were collected from a commercial processing plant at 2 h postmortem and segregated into low-WHC and high-WHC groups based on muscle pH and color (L*a*b*). At 6 and 24 h postmortem, brine uptake (%), cooking loss (%), and protein solubility (sarcoplasmic and myofibrillar) were measured and protein fractions were analyzed using SDS-PAGE. Drip loss accumulation (%) was measured after storage for 2 and 7 days postmortem. High-WHC fillets exhibited lower L*-lightness values and greater pH values at 2 and 24 h postmortem than low-WHC fillets. High-WHC fillets had greater brine uptake and less cooking loss at both 6 and 24 h postmortem compared to low-WHC fillets. Aging from 6 to 24 h postmortem increased brine uptake in high-WHC fillets, but did not affect cooking loss in either low-WHC or high-WHC fillets. Drip loss accumulation was greater in low-WHC fillets at both 2 and 7 days postmortem. Myofibrillar protein solubility decreased with postmortem time but was not different between low-WHC and high-WHC fillets. Sarcoplasmic protein solubility increased with postmortem time and was greater in high-WHC fillets. SDS-PAGE analysis indicated that low-WHC fillets exhibited more glycogen phosphorylase denaturation than high-WHC fillets as evidenced by a more extensive shift of the protein from the sarcoplasmic to the myofibrillar protein fraction. Correlation analysis revealed that overall protein solubility measurements were not related to WHC attributes but that the degree of glycogen phosphorylase denaturation was significantly correlated (|r| = 0.52 to 0.80) to measures of WHC. Data indicated that WHC differences in broiler breast fillets were not due to differences in myofibrillar protein denaturation and suggested that the denaturation of sarcoplasmic proteins onto myofibrils may influence WHC in breast meat.
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Affiliation(s)
- B Bowker
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens, GA 30605
| | - H Zhuang
- USDA, Agricultural Research Service, U.S. National Poultry Research Center, Athens, GA 30605
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High early post-mortem temperature induces activation of AMP-activated protein kinase and development of pale, soft and exudative characteristics in turkey muscles. Meat Sci 2013; 93:600-6. [DOI: 10.1016/j.meatsci.2012.11.011] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2012] [Revised: 08/13/2012] [Accepted: 11/10/2012] [Indexed: 11/17/2022]
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9
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Chan J, Omana D, Betti M. Functional and rheological properties of proteins in frozen turkey breast meat with different ultimate pH. Poult Sci 2011; 90:1112-23. [DOI: 10.3382/ps.2010-01185] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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10
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High post-mortem temperature combined with rapid glycolysis induces phosphorylase denaturation and produces pale and exudative characteristics in broiler Pectoralis major muscles. Meat Sci 2011; 89:181-8. [PMID: 21663805 DOI: 10.1016/j.meatsci.2011.04.015] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2011] [Revised: 03/10/2011] [Accepted: 04/18/2011] [Indexed: 11/20/2022]
Abstract
This study investigated the effect of early post-mortem temperature on broiler protein characteristics and meat quality. Muscles were kept at different temperatures (0, 20 and 40 °C) until 4h post-mortem and then stored at 4 °C. Rapid degradation of ATP and glycogen, thus inducing a high rate of lactate formation and pH drop, were found in the 40 °C group during incubation. When extracting proteins, a lower protein content of the sarcoplasmic fraction and a higher protein content of the myofibrillar fraction were found in the 40 °C group at 24h post-mortem; SDS-PAGE and western-blotting results revealed that phosphorylase was associated with the myofibrillar fraction. Furthermore, the 40 °C group had paler surfaces, higher drip loss and lower processing properties. These data suggest that elevated temperature during early post-mortem period, resulting in rapid glycolysis, induced phosphorylase denaturation and association with myofibrillar proteins thus generating pale and exudative characteristics.
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Eadmusik S, Molette C, Fernandez X, Rémignon H. Are one early muscle pH and one early temperature measurement sufficient to detect PSE breast meat in turkeys? Br Poult Sci 2011; 52:177-88. [DOI: 10.1080/00071668.2011.554798] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- S. Eadmusik
- a Faculty of Agro-industry, King Mongkut's University of Technology North Bangkok , Thailand
| | - C. Molette
- b Université de Toulouse, INPT, ENVT, UMR 1289 Tandem, Tissus Animaux, Nutrition, Digestion, Ecosystème et Métabolisme; ENSAT , F-31326 Castanet-Tolosan Cedex , France
- c INRA , Auzeville, F-31326 Castanet-Tolosan , France
| | - X. Fernandez
- c INRA , Auzeville, F-31326 Castanet-Tolosan , France
| | - H. Rémignon
- b Université de Toulouse, INPT, ENVT, UMR 1289 Tandem, Tissus Animaux, Nutrition, Digestion, Ecosystème et Métabolisme; ENSAT , F-31326 Castanet-Tolosan Cedex , France
- c INRA , Auzeville, F-31326 Castanet-Tolosan , France
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12
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Different rates of glycolysis affect glycolytic activities and protein properties in turkey breast muscle. Animal 2009; 3:237-43. [DOI: 10.1017/s1751731108003327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
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13
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Rathgeber BM, Macisaac JL, MacKenzie ME. Feeding Turkeys a Highly Digestible Supplement During Preslaughter Feed Withdrawal. Poult Sci 2007; 86:2029-33. [PMID: 17704394 DOI: 10.1093/ps/86.9.2029] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Standard commercial practice is to deny poultry access to feed 8 to 12 h prior to slaughter. Occasionally a flock of turkeys is marketed at several ages, and starvation can occur for birds that are not shipped. For this project multiple marketed female turkeys were fed a special diet (nutritive supplement) during the preslaughter feed withdrawal period to reduce live weight loss, bird stress, and grazing on manure. Three trials were conducted at the Nova Scotia Agricultural College using 60 female turkey poults for each of 8 pens for each trial. The birds were separated into 8 pens with 20 birds from half of the pens shipped at 63 d of age and all remaining birds shipped 1 wk later. Prior to shipping, feed was withdrawn, with half the pens receiving the supplement. The pens that had received supplement at 63 d of age received it again a week later along with half the pens not previously marketed. The supplement was only consumed in a significant quantity when it was new to the birds (~10 g/kg of bird). The carcass yield, based on the live weight before the conventional feed withdrawal period, was improved for birds that consumed the supplement. Microbiological profiles of the crops revealed that although the total number aerobic bacteria was not affected, birds ingesting the supplement had fewer Escherichia coli and coliforms present. Breast meat samples collected at 15 min postmortem and 24 h postmortem and measured for pH were not found to be different between the treatments. Because birds would only consume the supplement on the first exposure, this supplement is only effective for reducing live weight loss and microbial load of the crop in an all-in all-out management situation.
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Affiliation(s)
- B M Rathgeber
- Crops and Livestock Research Centre, Charlottetown Prince Edward Island, Canada, C1A 7M8.
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Bishop D, Edge J, Thomas C, Mercier J. High-intensity exercise acutely decreases the membrane content of MCT1 and MCT4 and buffer capacity in human skeletal muscle. J Appl Physiol (1985) 2007; 102:616-21. [PMID: 17082373 DOI: 10.1152/japplphysiol.00590.2006] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
The regulation of intracellular pH during intense muscle contractions occurs via a number of different transport systems [e.g., monocarboxylate transporters (MCTs)] and via intracellular buffering (βmin vitro). The aim of this study was to investigate the effects of an acute bout of high-intensity exercise on both MCT relative abundance and βmin vitro in humans. Six active women volunteered for this study. Biopsies of the vastus lateralis were obtained at rest and immediately after 45 s of exercise at 200% of maximum O2 uptake. βmin vitro was determined by titration, and MCT relative abundance was determined in membrane preparations by Western blots. High-intensity exercise was associated with a significant decrease in both MCT1 (−24%) and MCT4 (−26%) and a decrease in βmin vitro (−11%; 135 ± 3 to 120 ± 2 μmol H+·g dry muscle−1·pH−1; P < 0.05). These changes were consistently observed in all subjects, and there was a significant correlation between changes in MCT1 and MCT4 relative abundance ( R2 = 0.92; P < 0.05). In conclusion, a single bout of high-intensity exercise decreased both MCT relative abundance in membrane preparations and βmin vitro. Until the time course of these changes has been established, researchers should consider the possibility that observed training-induced changes in MCT and βmin vitro may be influenced by the acute effects of the last exercise bout, if the biopsy is taken soon after the completion of the training program. The implications that these findings have for lactate (and H+) transport following acute, exhaustive exercise warrant further investigation.
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Affiliation(s)
- David Bishop
- School of Human Movement and Exercise Science, The Univ. of Western Australia, Crawley, WA 6009, Australia.
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Molette C, Sérieye V, Rossignol M, Babilé R, Fernandez X, Rémignon H. High Postmortem Temperature in Muscle Has Very Similar Consequences in Two Turkey Genetic Lines. Poult Sci 2006; 85:2270-7. [PMID: 17135686 DOI: 10.1093/ps/85.12.2270] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
In the present study, we artificially generated pale, soft, exudative turkey meat by holding muscles immediately after death at 40 degrees C for 6 h. Two genetic types (BUT9 and Label) were compared. When muscles were kept at 40 degrees C, BUT9 muscles exhibited higher lightness values than Label muscles. Drip, thawing, and cook losses were higher for muscles held at 40 degrees C, compared with those held at 4 degrees C, regardless of genetic type. A significant decrease in meat tenderness was found for muscles kept at 40 degrees C. For both genetic types, protein extractabilities either with low ionic strength or high ionic strength buffer decreased for muscles held at 40 degrees C. These fractions were analyzed by using SDS-PAGE, and proteins that differed from the 4 degrees C and 40 degrees C treatments were identified using a matrix-assisted laser desorption ionization time-of-flight mass spectrometer. We reported the alteration of various proteins, such as alpha-actinin, myosin heavy chain, myokinase, phosphorylase, and ATP synthase.
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Affiliation(s)
- C Molette
- Laboratoire Zootechnie et Qualité des Produits Animaux, INRA, Ecole Nationale Supérieure Agronomique de Toulouse, BP 32607 31326 Castanet-Tolosan Cedex, France.
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16
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Guelfi KJ, Casey TM, Giles JJ, Fournier PA, Arthur PG. A PROTEOMIC ANALYSIS OF THE ACUTE EFFECTS OF HIGH-INTENSITY EXERCISE ON SKELETAL MUSCLE PROTEINS IN FASTED RATS. Clin Exp Pharmacol Physiol 2006; 33:952-7. [PMID: 17002673 DOI: 10.1111/j.1440-1681.2006.04470.x] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Quantitative proteomics is a technique that allows for large-scale comparison of the levels of individual proteins present in a biological sample. This technique has not previously been applied to examine the response of skeletal muscle proteins to an acute bout of exercise. In the present study, quantitative proteomics was applied to investigate whether the levels of individual skeletal muscle proteins are acutely affected by a short bout of high-intensity exercise. Gastrocnemius muscle was sampled from fasted rats either at rest, immediately following 3 min of high-intensity exercise or after 30 min of recovery. Muscle samples were submitted to two-dimensional gel electrophoresis and 61 of the resulting protein spots were selected for quantitative analysis. It was found that skeletal muscle protein levels were generally not acutely affected by a short bout of high-intensity exercise, with only four of the 61 proteins selected for analysis being significantly altered. These altered proteins were identified using liquid chromatography electrospray ionization-tandem mass spectrometry as creatine kinase, troponin T and a combination of heat shock 20 kDa protein and adenylate kinase 1. In conclusion, quantitative proteomics is sensitive enough to detect acute changes in skeletal muscle protein levels in response to exercise. We have found that the levels of most individual skeletal muscle proteins are not immediately altered in response to a short bout of high-intensity exercise and recovery in fasted rats.
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Affiliation(s)
- Kym J Guelfi
- School of Human Movement and Exercise Science, University of Western Australia, Crawley, Australia
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17
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Updike M, Zerby H, Sawdy J, Lilburn M, Kaletunc G, Wick M. Turkey breast meat functionality differences among turkeys selected for body weight and/or breast yield. Meat Sci 2005; 71:706-12. [DOI: 10.1016/j.meatsci.2005.05.014] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2005] [Revised: 05/18/2005] [Accepted: 05/18/2005] [Indexed: 10/25/2022]
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Barbut S, Zhang L, Marcone M. Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets. Poult Sci 2005; 84:797-802. [PMID: 15913193 DOI: 10.1093/ps/84.5.797] [Citation(s) in RCA: 129] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
The effects of chicken breast meat lightness value (L*) on microstructure, protein extraction, and marinating and tumbling was investigated. Pale soft, and exudative (PSE) meat (L* = 57.7, pH 5.72) showed significantly lower salt soluble protein extraction with less heavy myosin chains compared with dark, firm, and dry (DFD) meat (L* = 44.8, pH 6.27). The PSE meat showed larger intercellular spaces among muscle fibers and bundles compared with normal and DFD meat. Marinated and tumbled PSE breast fillets had higher unbound brine compared with the other meats. Further cooking resulted in lower yield and higher shear force values for the PSE meat compared with normal and DFD fillets.
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Affiliation(s)
- S Barbut
- Food Science Department, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
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Molette C, Rémignon H, Babilé R. Modification of glycolyzing enzymes lowers meat quality of turkey. Poult Sci 2005; 84:119-27. [PMID: 15685951 DOI: 10.1093/ps/84.1.119] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
This paper presents the results of a study on meat quality and protein alterations of fast glycolyzing (FG) and normal glycolyzing (NG) turkey breast muscles. In a commercial processing plant, 34 breast muscles were sampled at 20 min postmortem from a large flock: 17 samples showing the lowest pH(20min) (6.04 +/- 0.09; FG) and 17 showing average pH(20min) (6.47 +/- 0.01; NG). Over a 9-d storage period at 4 degrees C, L* values did not differ between the 2 groups. The FG group showed higher drip, thawing, and cook loss values, and lower processing yield than the NG group. Warner-Bratzler shear force values of cooked meat were higher in the FG group than in the NG group. The FG meat presented a lower protein extractability with low ionic strength buffer than the NG meat. No differences in SDS-PAGE banding patterns were detectable for the different protein extracts between the 2 groups. On the contrary, when SDS-PAGE gels were performed on basic proteins, they showed differences in banding intensity for 2 proteins: glyceraldehyde-3-phosphate dehydrogenase and aldolase A.
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Affiliation(s)
- C Molette
- Laboratoire Zootechnie et Qualité des Produits Animaux Laboratory, Ecole Nationale Supérieure Agronomique de Toulouse BP 107, 31326 Castanet Tolosan Cedex, France
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Munasinghe D, Sakai T. Sodium Chloride (0.8 M) as a Better Protein Extractant for Fish Meat Quality Assessments. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb08287.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Rathgeber B, Boles J, Xavier I, McCurdy A, Shand P. Thermally Induced Changes in Protein Extractability of Postrigor Turkey Breast Meat Measured by Two Methods. J Food Sci 1999. [DOI: 10.1111/j.1365-2621.1999.tb12269.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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