Functional properties of myosin isoforms in avian muscle

Interactions between unfolding/disassembling behaviors, proteolytic subfragments and reversible aggregation of oxidized skeletal myosin isoforms at different salt contents

Myosin filament plays a critical role in water-trapping and thermodynamic regulation during processing of brined muscle foods. The redox state and availability of proteolytic/antioxidant enzymes affected by salt may change the ion-binding capacity of myosin consequently contributing to swelling and rehydration. Thus, this study investigated the impact of different salt content (0%, 1%, 2%, 3%, 4%, 5% NaCl) and oxidation in vitro (10 mM H₂O₂/ascorbate-based hydroxyl radical (OH)-generating system) on the oxidative stability, solubility/dispersion capacity, chymotrypsin digestibility, aggregation site and the microrheological properties of isolated porcine myosin. The result showed that, brining at 2% salt exposed more sulfhydryl groups and inhibited the formation of disulfide bond, whereby smaller dispersed structure (diameter within 10-50 nm) and higher Ca²⁺-ATPase activity of the denatured myosin were observed. Accordingly, gel electrophoresis showed that myosin S1 and HMM subunits were highly oxidized and susceptible to reversible assembles. Despite enhanced hydrophobic interactions between swelled myosin at 3% salt content, ≥4% salt greatly promoted the exposure/polarization of tryptophan and cross-linking structures, mainly occurring at myosin S2 portion. The results of micro-rheology proved that oxidized myosin formed a tighter heat-set network following rehydration at high ion strength (≥4% salt), suggesting an increased inter-droplet resistance and macroscopic viscosity. This work is expected to give some useful insights into improved texture and functionality of engineered muscle foods.

Chicken heat shock protein HSPB1 increases and interacts with αB-crystallin in aged skeletal muscle

International trading markets of meat require the animal’s age information to prevent cross-contamination of ineligible meat products. Individual livestock age is either evaluated from physiological features or verified by breeding history. However, it remains impossible to perform age verification on meat when a suspicion of error occurred in the importing country. To investigate an age-related protein in skeletal muscle of livestock, we compared protein expression among chicken pectoralis major of different ages. Results indicated that the level of expression of chicken HSPB1, one of the small heat shock proteins, was increased in aged muscles. On the other hand, other heat shock proteins, heat shock factors, and myosin heavy chain isoform did not change the expression levels in aged chicken muscle. In addition, we identified that αB-crystallin interacted with HSPB1 in aged chicken muscle. These results suggest that HSPB1 protein forms complexes with αB-crystallin in aged chicken muscle and suppose to become the candidate of age-related bio-marker for verifying the age of chicken meat.

Analysis of myosin isoform transitions during growth and development in diverse chicken genotypes

The temporal expression of chicken skeletal fast myosin heavy chain (MyHC) isoforms in pectoralis major muscle was characterized in 3 commercial broiler lines at embryonic d 19 and at 7, 14, and 21 d posthatch. Lines A and B have been selected for breast yield, and line C is a fast' growing commercial line with limited selection for carcass traits. The isoform transitions in breast muscle samples were compared with samples from Single Comb White Leghorns (line D) using a semiquantitative immunoassay. The hypothesis was that selection for growth and carcass development in broilers would be accompanied by changes in the temporal expression of one or more of the chicken fast MyHC isoforms. Embryos from all lines were sampled at 19 d of incubation, and chicks were randomly sampled at 7, 14, and 21 d post-hatch. Myosin was extracted from pectoralis major muscle and assayed for purity and total protein concentration by SDS-PAGE and bincinchoninic acid protein analyses, respectively. The relative concentration of MyHC isoforms was evaluated by semiquantitative ELISA with 3 monoclonal antibodies specific for chicken skeletal fast embryonic and adult (eMyHC, aMyHC; EB165), neonatal (nMyHC; 2E9), and adult (aMyHC; AB8) myosin, respectively. The overall temporal expression of the myosin isoforms, eMyHC, nMyHC, and aMyHC, was similar in all lines. With eMyHC, at 19 d of incubation, line B had lower expression than lines A, C, and D. Expression of nMyHC, in lines C and D was similar with expression being highest at 7 d and lower at 14 d and 21 d. In lines A and B, however, nMyHC expression was higher at hatch than lines C and D. In line D, aMyHC was expressed at 14 d and increased through 21 d, whereas in lines A, B, and C, aMyHC isoform was expressed and was higher at 7 d and increased through 21 d. The results of this experiment support our hypothesis that commercial broilers have different temporal expression patterns of the developmental chicken fast MyHC isoforms.

Evolutionary significance of myosin heavy chain heterogeneity in birds

This article reviews the complexity, expression, genetics, regulation, function, and evolution of the avian myosin heavy chain (MyHC). The majority of pertinent studies thus far published have focussed on domestic chicken and, to a much lesser extent, Japanese quail. Where possible, information available about wild species has also been incorporated into this review. While studies of additional species might modify current interpretations, existing data suggest that some fundamental properties of myosin proteins and genes in birds are unique among higher vertebrates. We compare the characteristics of myosins in birds to those of mammals, and discuss potential molecular mechanisms and evolutionary forces that may explain how avian MyHCs acquired these properties.