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Secondary Lipid Oxidation Products as Modulators of Calpain-2 Functionality In Vitro. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 38743679 DOI: 10.1021/acs.jafc.4c00335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2024]
Abstract
The objective was to understand the impacts of secondary lipid oxidation products on calpain-2 activity and autolysis and, subsequently, to determine the quantity and localization of modification sites. 2-Hexenal and 4-hydroxynonenal incubation significantly decreased calpain-2 activity and slowed the progression of autolysis, while malondialdehyde had minimal impact on calpain-2 activity and autolysis. Specific modification sites were determined with LC-MS/MS, including distinct malondialdehyde modification sites on the calpain-2 catalytic and regulatory subunits. 2-Hexenal modification sites were observed on the calpain-2 catalytic subunit. Intact protein mass analysis with MALDI-MS revealed that a significant number of modifications on the calpain-2 catalytic and regulatory subunits are likely to exist. These observations confirm that specific lipid oxidation products modify calpain-2 and may affect the calpain-2 functionality. The results of these novel experiments have implications for healthy tissue metabolism, skeletal muscle growth, and post-mortem meat tenderness development.
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Early postmortem muscle proteome and metabolome of beef longissimus thoracis muscle classified by pH at 6 hours postmortem. J Proteomics 2023; 271:104756. [PMID: 36273510 DOI: 10.1016/j.jprot.2022.104756] [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: 07/01/2022] [Revised: 10/09/2022] [Accepted: 10/10/2022] [Indexed: 11/06/2022]
Abstract
The objective was to identify metabolome and proteome differences at 1 h and 1 d postmortem between longissimus thoracis (LT) muscle classified based on 6 h pH values. Twenty beef LT rib sections were sorted based on 6 h postmortem pH values into low (LpH; pH < 5.55; n = 9) and high (HpH; pH > 5.84; n = 8) pH classifications. Warner-Bratzler shear force (WBSF), desmin degradation, and calpain-1 autolysis were measured. Two-dimensional difference in gel electrophoresis (3-10, 4-7, and 6-9 pH range) and Tandem mass tagging (TMT) protein analyses were employed to determine how the sarcoplasmic protein profile varied across pH classification. Non-targeted metabolomic analyses were conducted on extracts prepared at 1 h and 1 d postmortem. The LpH classification had a lower WBSF value at 1 d postmortem, which was explained by greater calpain-1 autolysis and desmin degradation at 1 d postmortem. Proteome and metabolome analysis revealed a phenotype that promotes more rapid energy metabolism in the LpH group. Proteome and metabolome analyses identified energy production, apoptotic, calcium homeostasis, and proteasome systems influencing pH classifications that could explain the observed pH, proteolysis, and beef tenderness differences. SIGNIFICANCE: This study is the first to identify proteomic and metabolomic variations early (1 h and 1 day) postmortem that are linked to differences in early (6 h) postmortem pH values and to tenderness differences at 1 day postmortem. This study integrates postmortem biochemical features (protein degradation, proteome, and metabolome variations) to postmortem pH decline and eating quality of beef steaks. Potential biomarkers of more rapid postmortem metabolism linked to earlier tenderization in beef are suggested. Identification of these biochemical features will assist in predicting the eating quality of beef products.
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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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Effects of post‐transport rest and electrical stimulation on meat quality of
longissimus thoracis
muscle of long‐distance transported Simmental bulls. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Effects of chilling rate on progression of rigor mortis in postmortem lamb meat. Food Chem 2022; 373:131463. [PMID: 34740047 DOI: 10.1016/j.foodchem.2021.131463] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 10/20/2021] [Accepted: 10/21/2021] [Indexed: 11/19/2022]
Abstract
This work investigated the effects of chilling rate on the progression of rigor mortis and explored possible mechanisms. Silverside from 18 lamb carcasses was assigned to control group (1.94 °C/h), very fast chilling-I group (VFC-I, 12.19 °C/h) and VFC-II group (15.10 °C/h). The shear force, myofibril fragmentation index (MFI), actomyosin ATPase activity, protein degradation and actomyosin dissociation were determined. There was no increase in the shear force in VFC-II group. The activation of actomyosin ATPase at 2-4 h postmortem in VFC-II group resulted in super-contracted sarcomeres and an increase in MFI. The degradation of μ-calpain, troponin T and desmin in VFC-II group was higher than that in control group from 6 to 24 h postmortem. These results suggested that rigor mortis was influenced which resulted in decreased shear force at a chilling rate of 15.10 °C/h by activating actomyosin ATPase and μ-calpain at early postmortem and promoted actomyosin dissociation.
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An Investigation of the Altered Textural Property in Woody Breast Myopathy Using an Integrative Omics Approach. Front Physiol 2022; 13:860868. [PMID: 35370787 PMCID: PMC8970568 DOI: 10.3389/fphys.2022.860868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2022] [Accepted: 02/04/2022] [Indexed: 12/02/2022] Open
Abstract
Woody breast (WB) is a myopathy observed in broiler Pectoralis major (PM) characterized by its tough and rubbery texture with greater level of calcium content. The objective of this study was to investigate the functionality/integrity of WB sarcoplasmic reticulum (SR), which may contribute to the elevated calcium content observed in WB and other factors that may influence WB texture. Fourteen Ross line broiler PM [7 severe WB and 7 normal (N)] were selected, packaged, and frozen at −20°C at 8 h postmortem from a commercial processing plant. Samples were used to measure pH, sarcomere length, proteolysis, calpain activity, collagenase activity, collagen content, collagen crosslinks density, and connective tissue peak transitional temperature. Exudate was also collected from each sample to evaluate free calcium concentration. The SR fraction of the samples was separated and utilized for proteomic and lipidomic analysis. The WB PM had a higher pH, shorter sarcomeres, lower % of intact troponin-T, more autolyzed μ/m calpain, more activated collagenase, greater collagen content, greater mature collagen crosslinks density, and higher connective tissue peak transitional temperature than the N PM (p ≤ 0.05). Exudate from WB PM had higher levels of free calcium than those from N PM (p < 0.05). Proteomics data revealed an upregulation of calcium transport proteins and a downregulation of proteins responsible for calcium release (p < 0.05) in WB SR. Interestingly, there was an upregulation of phospholipase A2 (PLA2), and cholinesterase exhibited a 7.6-fold increase in WB SR (p < 0.01). Lipidomics data revealed WB SR had less relative % of phosphatidylcholine (PC) and more lysophosphatidylcholine (LPC; p < 0.05). The results indicated that upregulation of calcium transport proteins and downregulation of calcium-release proteins in WB SR may be the muscle’s attempt to regulate this proposed excessive signaling of calcium release due to multiple factors, such as upregulation of PLA2 resulting in PC hydrolysis and presence of cholinesterase inhibitors in the system prolonging action potential. In addition, the textural abnormality of WB may be the combined effects of shorter sarcomere length and more collagen with greater crosslink density being deposited in the broiler PM.
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Connecting Heat Tolerance and Tenderness in Bos indicus Influenced Cattle. Animals (Basel) 2022; 12:ani12030220. [PMID: 35158544 PMCID: PMC8833572 DOI: 10.3390/ani12030220] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 01/05/2022] [Accepted: 01/14/2022] [Indexed: 12/04/2022] Open
Abstract
Simple Summary Bos indicus (also known as zebu or humped) cattle are heat tolerant and parasite resistant, which is advantageous in hot, humid climates. However, Bos indicus cattle are also known for excitable temperaments, slower growth, and variation in meat quality characteristics. The relationships between thermotolerance, temperament, and meat production traits are poorly understood. Due to its contribution to body weight, muscle may play an important role in determining the thermoregulatory capacity of Bos indicus cattle. Ultimately, defining relationships between muscle metabolism and heat tolerance are necessary in order to enhance tenderness, without sacrificing heat tolerance of Bos indicus breeds. Abstract Bos indicus cattle are widely utilized in tropical and subtropical climates. Their heat tolerance and parasite resistance are integral for beef production in these regions; however, a reputation for excitable temperaments, slower growth, and variation in tenderness has limited their use in commercial beef production. This suggests that there is antagonism between heat tolerance and meat production traits. Meat quality characteristics are determined by the properties of skeletal muscle as well as conditions during slaughter and processing. Thus, it is possible that adaptations related to heat tolerance in the living animal affect tenderness and other meat quality attributes. Since muscle represents a large proportion of body mass, relatively small changes at the cellular level could impact overall heat production of the animal. Specifically, protein degradation and mitochondria function are aspects of organ and cellular metabolism that may help limit heat production and also have a connection to tenderness. Protein degradation postmortem is critical to structural changes that enhance tenderness whereas mitochondria may influence tenderness through their roles in energy metabolism, calcium regulation, cell death signaling, and oxidative stress. This review explores potential relationships between cellular metabolism in vivo and beef quality development in Bos indicus and Bos indicus influenced cattle.
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Nuclei isolation methods fail to accurately assess the subcellular localization and behaviour of proteins in skeletal muscle. Acta Physiol (Oxf) 2021; 233:e13730. [PMID: 34492163 DOI: 10.1111/apha.13730] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 09/04/2021] [Accepted: 09/05/2021] [Indexed: 12/17/2022]
Abstract
AIM Subcellular fractionation is often used to determine the subcellular localization of proteins, including whether a protein translocates to the nucleus in response to a given stimulus. Examining nuclear proteins in skeletal muscle is difficult because myonuclear proteins are challenging to isolate unless harsh treatments are used. This study aimed to determine the most effective method for isolating and preserving proteins in their native state in skeletal muscle. METHODS We compared the ability of detergents, commercially available kit-based and K+ -based physiological methodologies for isolating myonuclear proteins from resting samples of human muscle by determining the presence of marker proteins for each fraction by western blot analyses. RESULTS We found that following the initial pelleting of nuclei, treatment with 1% Triton-X 100, 1% CHAPS or 0.5% Na-deoxycholate under various ionic conditions resulted in the nuclear proteins being either resistant to isolation or the proteins present behaving aberrantly. The nuclear proteins in brain tissue were also resistant to 1% Triton-X 100 isolation. Here, we demonstrate aberrant behaviour and erroneous localization of proteins using the kit-based method. The aberrant behaviour was the activation of Ca2+ -dependent protease calpain-3, and the erroneous localization was the presence of calpain-3 and troponin I in the nuclear fraction. CONCLUSION Our findings indicate that it may not be possible to reliably determine the translocation of proteins between subcellular locations and the nucleus using subcellular fractionation techniques. This study highlights the importance of validating subcellular fractionation methodologies using several subcellular-specific markers and solutions that are physiologically relevant to the intracellular milieu.
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The effect of shower time, electrolyte treatment, and electrical stimulation on meat quality of cattle longissimus thoracis muscle in cold weather. Meat Sci 2021; 184:108664. [PMID: 34653805 DOI: 10.1016/j.meatsci.2021.108664] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 08/27/2021] [Accepted: 08/28/2021] [Indexed: 01/03/2023]
Abstract
The effects of three treatments (two levels each), namely shower time (ST), electrolyte treatment (ET), and electrical stimulation (ES), on meat quality were investigated using 112 cattle which were randomly allocated to different combinations of each treatment level. ST2, compared with ST1, increased ultimate pH from 6.05 to 6.23 and blood adrenaline levels while deteriorating beef color. ST2 also improved the water-holding capacity (WHC), exhibiting more immobilized water and less free water. Finally, it promoted protein unfolding and the conversion of α-helix to random coil, thus producing tenderer beef. In contrast, results indicated that ET either decreased pHu in ST1 groups or relieved pre-slaughter stress in ST2 groups. ES accelerated pH1 drop with maximum efficiency in an ST1-ET combination, but it did not alter pHu. In addition, ES decreased WHC with an enlarged relaxation time for bound water while causing beef tenderization through protein unfolding. ST1-ET(-ES/NES) maximized pHu reduction and provided an alternative for dark-cutting prevention in cold weather.
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Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies. Meat Sci 2021; 185:108657. [PMID: 34998162 DOI: 10.1016/j.meatsci.2021.108657] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 08/09/2021] [Accepted: 08/10/2021] [Indexed: 12/17/2022]
Abstract
Meat tenderness is an important quality trait critical to consumer acceptance, and determines satisfaction, repeat purchase and willingness-to-pay premium prices. Recent advances in tenderness research from a variety of perspectives are presented. Our understanding of molecular factors influencing tenderization are discussed in relation to glycolysis, calcium release, protease activation, apoptosis and heat shock proteins, the use of proteomic analysis for monitoring changes, proteomic biomarkers and oxidative/nitrosative stress. Each of these structural, metabolic and molecular determinants of meat tenderness are then discussed in greater detail in relation to animal variation, postmortem influences, and changes during cooking, with a focus on recent advances. Innovations in postmortem technologies and enzymes for meat tenderization are discussed including their potential commercial application. Continued success of the meat industry relies on ongoing advances in our understanding, and in industry innovation. The recent advances in fundamental and applied research on meat tenderness in relation to the various sectors of the supply chain will enable such innovation.
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Effects of Stocking and Transport Conditions on Physicochemical Properties of Meat and Acute-Phase Proteins in Cattle. Foods 2021; 10:foods10020252. [PMID: 33530479 PMCID: PMC7912028 DOI: 10.3390/foods10020252] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 12/24/2020] [Accepted: 12/26/2020] [Indexed: 02/02/2023] Open
Abstract
This study's objective was to evaluate the effects of distance and stocking density on physicochemical properties and oxidative stability of meat and acute-phase proteins in Brahman crossbred cattle transported by road under hot and humid tropical conditions. Sixty Brahman crossbred heifers were subjected to road transport from a cattle feedlot farm located in Universiti Putra Malaysia (UPM), Serdang, to a commercial ruminant abattoir in Shah Alam, Selangor. Animals were assigned to long and short distances and high, medium, and low stocking densities. The results revealed that the intensity of response significantly increased in meat samples from animals subjected to long-distance transportation and higher stocking density. Alpha-1-acid glycoprotein and serum amyloid-A values increased considerably and were different from the baseline values recorded at preload. In conclusion, the current results revealed that the color, pH, shear force values, water holding capacity (WHC), glycogen level, and malondilaldehyde assay (MDA) concentrations in meat and acute-phase proteins (APP) were affected by both distances and stocking densities, as evidenced by the significant changes recorded from the parameters above.
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Collagen, intramuscular fat and proteolysis affect Warner-Bratzler shear-force of muscles from Bos taurus breed types differently at weaning, after backgrounding on pasture, and after feedlotting. ANIMAL PRODUCTION SCIENCE 2021. [DOI: 10.1071/an20349] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Context
The texture of beef is highly important for the eating experience, and there is a continued interest in understanding the biochemical basis for the variation in texture between cattle and their meat cuts in order to improve and minimise variation in tenderness due to production and processing factors.
Aims
The present study aimed to investigate the impact of characteristics of meat on Warner-Bratzler shear-force (WBSF) as an indicator of texture of beef as affected by breed type, age/feeding phase, and muscle.
Methods
Seventy-five steers of three breed types (Angus, Hereford and Wagyu × Angus) were slaughtered after weaning 6 months old (n = 15), after backgrounding 17 months old (n = 30) and after feedlotting 25 months old (n = 30). At slaughter three muscles (M. supraspinatus, M. semitendinosus and M. longissimus lumborum) were sampled from each steer, and pH, intramuscular fat and collagen content, sarcomere length, and proteolysis (desmin degradation) were measured and used to explain the variation in WBSF after 7 and 14 days of aging.
Key results
Meat from Hereford and Angus steers had higher WBSF after 7 days of aging compared with Wagyu × Angus steers, but after 14 days of aging there was only a difference between Hereford and Wagyu × Angus in the M. supraspinatus and M. semitendinosus. The WBSF of the young weaned steers and steers slaughtered after backgrounding were dependent on the degree of proteolysis in the muscles, whereas for steers slaughtered after feedlotting the content of collagen was more important for the WBSF. The amount of intramuscular fat had a significant impact on the differences in WBSF within the specific muscle studied. In contrast to the general dogma that WBSF increase with age, WBSF decreased in M. semitendinosus and M. longissimus lumborum from the weaned 6-month-old steers to the 25-month-old steers finished in feed-lot, whereas in M. supraspinatus the older feed-lot finished steers had a higher WBSF.
Conclusion
The factors contributing to the Warner-Bratzler shear force of beef depends on the age/feeding phase of the animal and the muscle and less on the breed type.
Implications
Optimisation of texture in beef through breeding and production should address different traits dependent on the age/feeding phase of the slaughter animal.
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Contribution of calpain to protein degradation, variation in myowater properties and the water-holding capacity of pork during postmortem ageing. Food Chem 2020; 324:126892. [DOI: 10.1016/j.foodchem.2020.126892] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Revised: 04/06/2020] [Accepted: 04/20/2020] [Indexed: 11/21/2022]
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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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Associations of CAST, CAPN1 and MSTN Genes Polymorphism with Slaughter Value and Beef Quality – A Review. ANNALS OF ANIMAL SCIENCE 2020. [DOI: 10.2478/aoas-2020-0006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
The slaughter value of cattle and beef quality are influenced by many factors, which can generally be divided into antemortem (breed, sex, age, housing system, diet, pre-slaughter handling) and postmortem (post-slaughter processing, chilling temperature, packaging). Studies of many authors have shown that meat quality traits can be also influenced by the individual genetic background of an animal. Numerous studies have been conducted worldwide to determine the functions of various genes as well as polymorphisms with potential effects on fattening and slaughter value of cattle and on beef quality. This study reviews the most important research done on the associations of polymorphisms in the calpain, calpastatin and myostatin genes with carcass traits and beef quality. Knowledge about the genes and chromosome regions associated with desired meat quality characteristics may prove very helpful when selecting pairs for mating and estimating the breeding value of offspring, mainly because it is difficult to improve meat quality traits based on conventional selection methods due to their low heritability and polygenic regulation. Furthermore, meat quality evaluation is expensive and can only be carried out after slaughter.
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Desirable effects of dietary 4-O-methyl-glucuronoarabinoxylan from the Echinacea plant on growth performance, thigh meat quality and development of small intestine in female Partridge-Shank broilers. ANIMAL PRODUCTION SCIENCE 2020. [DOI: 10.1071/an18416] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
In this trial we aimed to assess the effects of dietary supplementation of 4-O-methyl-glucuronoarabinoxylan (4OMG) on growth performance, thigh meat quality and small intestine development of female Partridge-Shank broilers. A total of 240 1-day-old female Partridge-Shank broilers were randomly distributed to four groups with three replicates of 20 within each group. Groups received either 0, 15, 20 or 25 g 4OMG/kg DM of diet. During the whole experiment of 60 days, broilers had ad libitum access to water and feed. At pen level, feed intake was recorded daily and broilers were weighed at the start and end of the experiment. For each group, three pens with a total of 20 broilers were randomly selected to determine the thigh meat quality and the small intestine development of broilers. Broilers fed diets with higher 4OMG had greater final liveweight (P = 0.004), daily bodyweight gain (P = 0.004) and gain-to-feed ratio (P < 0.001), muscle pH values (P = 0.031) and redness (P = 0.001), duodenal weight index (P = 0.042), jejunal (P = 0.043) and ileal length (P = 0.049), duodenal (P < 0.001) and ileal villus height (P = 0.008), but lower percentage of dead birds (P < 0.001), drip loss (P = 0.042) and shear force value (P = 0.043) of the thigh muscles. These results indicate that increasing dietary supplementation of 4OMG may improve growth performance and meat quality of female Partridge-Shank broilers through better development of small intestine.
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Advances of Molecular Markers and Their Application for Body Variables and Carcass Traits in Qinchuan Cattle. Genes (Basel) 2019; 10:E717. [PMID: 31533236 PMCID: PMC6771018 DOI: 10.3390/genes10090717] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Revised: 09/05/2019] [Accepted: 09/10/2019] [Indexed: 12/27/2022] Open
Abstract
This review considers the unique characteristics of Chinese cattle and intramuscular fat content (IMF) as factors influencing meat quality, including tenderness, flavor, and juiciness of meat. Due to its nutritional qualities, meat contributes to a healthy and balanced diet. The intramuscular fat content and eating quality of beef are influenced by many factors, which can generally be divided into on-farm and pre-slaughter factors (breed, sex of cattle, age at slaughter, housing system, diet, and pre-slaughter handling) and postmortem factors (post-slaughter processing, chilling temperature, and packaging). Meat quality traits can also be influenced by the individual genetic background of the animal. Worldwide, the function of genes and genetic polymorphisms that have potential effects on fattening of cattle and beef quality have been investigated. The use of DNA markers is recognized as a powerful and efficient approach to achieve genetic gain for desirable phenotypic characteristics, which is helpful for economic growth. The polymorphisms of the SIRT4, SIRT6, SIRT7, CRTC3, ABHD5, KLF6, H-FABP, and ELOVL6 genes for body and growth characteristics of cattle, and also for beef quality, are considered with the aim of highlighting the significance of beef intramuscular fat content, and that growth, body, and meat quality characteristics are polygenically regulated.
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Postmortem Degradation of Desmin and Dystrophin in Breast Muscles from Capons and Cockerels. ANNALS OF ANIMAL SCIENCE 2019. [DOI: 10.2478/aoas-2019-0034] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
In recent years, consumers have increasingly sought niche food products with specific aroma and flavour, and rich in nutrients. With a growing demand for quality poultry products, there is an opportunity to increase production of capons, which are more and more often marketed as high quality products, because their meat is more delicate, tender and juicy. Therefore the objective of this study was to compare meat quality parameters and rate of protein degradation between capon and cockerel breast muscle during postmortem aging. Fibre type diameter, intact desmin and dystrophin contents at 15 min, 24 h, and 48 h postmortem and the following technological parameters of breast meat were also determined: pH15, pH24, pH48, drip loss, shear force. The study was carried out on hybrids between Rhode Island Red cockerels (R-11) and Yellowleg Partridge hens (Ż-33) aged 24 weeks. The current findings indicate that compared with cockerel breast muscles, the capon breast muscles had significantly higher pH15 (P≤0.01), and lower drip loss (P≤0.01) and shear force values (P≤0.05). Additionally, the intensity of intact desmin and dystrophin in capon breast samples at 24 h and 48 h postmortem was significantly lower (P≤0.05) than that in the cockerel breast sample. In turn, the lower rate of desmin and dystrophin degradation (P≤0.05), along with higher drip loss in cockerel compared to capon breast muscles, may account for their lower muscle fibre diameters at 24 h and 48 h postmortem. Moreover, the rate of early postmortem pH decline can partly explain the variation of desmin and dystrophin degradation.
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Association of calpain and calpastatin activity to postmortem myofibrillar protein degradation and sarcoplasmic proteome changes in bovine Longissiumus lumborum and Triceps brachii. Meat Sci 2019; 155:50-60. [PMID: 31075739 DOI: 10.1016/j.meatsci.2019.04.015] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 03/25/2019] [Accepted: 04/16/2019] [Indexed: 12/20/2022]
Abstract
The aim of this study was to determine the extent to which calpastatin (CASN) variants (based on two chromatographic peaks; CASN-P1 and CASN-P2) explain variation in μ-calpain autolysis, protein degradation, and changes in the sarcoplasmic proteome observed during postmortem aging of beef. The Longissimus lumborum (LL) and Triceps brachii (TB) muscles were obtained from six crossbred steers and samples prepared from day 0, 1 and 7 postmortem (pm). The decline of CASN activity during aging was due to decrease of CASN-P2 in both muscles. The CASN-P2:μ-calpain ratio at day 0 was greater for TB, which presented lesser calpain autolysis, myofibrillar protein degradation, and fewer sarcoplasmic proteome changes during aging. Changes in abundance of Heat shock protein 70 family in the sarcoplasmic fraction were positively associated to proteolysis during aging, with greater differences in LL.
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Effect of nitric oxide on myofibrillar proteins and the susceptibility to calpain-1 proteolysis. Food Chem 2019; 276:63-70. [PMID: 30409642 DOI: 10.1016/j.foodchem.2018.10.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2018] [Revised: 09/26/2018] [Accepted: 10/01/2018] [Indexed: 12/23/2022]
Abstract
This study was designed to investigate the nature of modification of myofibrillar proteins by nitric oxide (NO) and the extent to which S-nitrosylation alters their susceptibility to calpain-1 proteolysis. Isolated myofibrils from porcine semimembranosus muscle were incubated with the NO donor S-nitrosoglutathione (GSNO) at 0, 20, 50, 250, 1000 µM for 30 min at 37 °C and then incubated with purified calpain-1. GSNO treatment decreased the thiol content of myofibrillar proteins and increased their intensity and amount of S-nitrosylation. GSNO caused the formation of proteins cross-linkage through intermolecular disulfide. More desmin and titin (T2, the degraded fragment of original titin) were degraded by calpain-1 when myofibrils were incubated with 1000 µM GSNO. Incubation with 250 and 1000 µM GSNO suppressed calpain-1-catalyzed cleavage of troponin-T. The data suggest that NO could change the redox state of myofibrillar proteins and subsequently affect the extent of proteolysis by calpain-1 in a protein-dependent manner.
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Effect of nitric oxide and calpastatin on the inhibition of µ-calpain activity, autolysis and proteolysis of myofibrillar proteins. Food Chem 2019; 275:77-84. [DOI: 10.1016/j.foodchem.2018.09.104] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2018] [Revised: 09/17/2018] [Accepted: 09/17/2018] [Indexed: 01/29/2023]
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Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies. Meat Sci 2018; 144:74-90. [DOI: 10.1016/j.meatsci.2018.04.031] [Citation(s) in RCA: 79] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Revised: 04/09/2018] [Accepted: 04/26/2018] [Indexed: 01/01/2023]
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Postmortem role of calpain-11 in ostrich skeletal muscle. Meat Sci 2018; 143:147-152. [PMID: 29751221 DOI: 10.1016/j.meatsci.2018.04.024] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2018] [Revised: 04/23/2018] [Accepted: 04/23/2018] [Indexed: 10/17/2022]
Abstract
The postmortem calpain-11 role in ostrich muscle was investigated. Pairs of ostrich muscle (Iliotibialis cranialis) were excised from 32 ostrich carcasses in 3-h postmortem and randomly assigned into four treatments. The muscle was cut into 2.5-cm thick meat cores. The cores were incubated in 30 mM CaCl2, 30 mM EDTA, 90 mM NaCl, or control. The cores from the left-side carcasses were sampled after 0, 1, 2, and 3 days of incubation at 5 °C, while the right-side meat cores were taken at 1-day and 3-day incubation for shear force measurements. The results showed that the decrease in unautolyzed and total activities of calpain-11, desmin content and shear force was more rapid in CaCl2-incubated samples than in control, NaCl- and EDTA-incubated samples. Thus, present results suggest that in the absence of calpain-1, calpain-11 with an extensive activation by adding exogenous Ca2+ could enhance the postmortem proteolysis and tenderization of ostrich muscle.
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Effects of selected myofibrillar protein activities on beef tenderization process based on electrophoretic analysis. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12596] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/06/2022]
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Mitochondrial Damage and Mitophagy in Ischemia/Reperfusion-Induced Liver Injury. MOLECULES, SYSTEMS AND SIGNALING IN LIVER INJURY 2017:183-219. [DOI: 10.1007/978-3-319-58106-4_9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/30/2023]
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Influence of pre-slaughter transportation and stocking density on carcass and meat quality characteristics of Boer goats. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.1080/1828051x.2016.1217752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Disorder of endoplasmic reticulum calcium channel components is associated with the increased apoptotic potential in pale, soft, exudative pork. Meat Sci 2016; 115:34-40. [PMID: 26802614 DOI: 10.1016/j.meatsci.2016.01.003] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2015] [Revised: 12/24/2015] [Accepted: 01/09/2016] [Indexed: 12/21/2022]
Abstract
Eight pale, soft and exudative (PSE) and eight reddish-pink, firm and non-exudative (RFN) porcine longissimus muscle samples were selected based on pH and L* at 1h postmortem (PM), and drip loss at 24h PM, and used to evaluate the cellular calcium and apoptosis status. We found that SERCA1 was decreased, while IP3R was decreased in PSE meat (P<0.05), indicative of the overloaded sarcoplasmic calcium status. In PSE meat, the pro-apoptotic factor BAX was increased while the anti-apoptotic factor Bcl-2 was decreased (P<0.05). The significantly increased activity of caspase 3 and the expression of its cleavage fragment suggested higher apoptotic potential in PSE meat compared with RFN meat (P<0.05). Moreover, the significantly higher expression level of cytochrome C (P<0.05) suggests the important role of mitochondria during apoptosis appearance in PSE meat. Taken together, our data inferred that the calcium channel disorder present in PSE meat was associated with the increased apoptotic potential.
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Effect of early postmortem enhancement of calcium lactate/phosphate on quality attributes of beef round muscles under different packaging systems. Meat Sci 2014; 101:63-72. [PMID: 25437452 DOI: 10.1016/j.meatsci.2014.11.004] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2014] [Revised: 09/17/2014] [Accepted: 11/10/2014] [Indexed: 02/04/2023]
Abstract
The objective was to determine the influence of calcium lactate/phosphate enhancement on quality of beef round cuts in high-oxygen modified atmosphere (HiOx-MAP; 80% O2/20% CO2). Mm. semimembranosus (SM), semitendinosus (ST), and adductor (AD) were divided and assigned to water-injected control (CON), 3mM phosphate (STP), or 200mM calcium lactate/3mM phosphate (CAL/STP) treatments at 24h postmortem. Steaks (n=10) were vacuum packaged (VAC) and stored for 9days, then displayed for 7days in VAC or HiOx-MAP. Lipid oxidation, pH, surface color, star probe, and sensory characteristics were evaluated. HiOx-MAP resulted in greater lipid oxidation, more discoloration, and decreased sensory quality of steaks (P<0.05) compared to VAC. However, CAL/STP enhancement significantly reduced lipid oxidation of all steaks, decreased ST and SM star probe values, and improved tenderness of HiOx-MAP packaged AD and SM (P<0.05). Results suggest that CAL/STP enhancement has beneficial effects on lipid stability and sensory attributes of beef round cuts under HiOx-MAP.
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Comparison of protein degradation, protein oxidation, and μ-calpain activation between pale, soft, and exudative and red, firm, and nonexudative pork during postmortem aging1. J Anim Sci 2014; 92:3745-52. [DOI: 10.2527/jas.2014-7850] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Contribution of calpain to myoglobin efflux from cardiomyocytes during ischaemia and after reperfusion in anaesthetized rats. Acta Physiol (Oxf) 2014; 210:823-31. [PMID: 24256333 DOI: 10.1111/apha.12205] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2013] [Revised: 07/02/2013] [Accepted: 11/15/2013] [Indexed: 11/26/2022]
Abstract
AIM Calpain activation has a putative role in ischaemia-reperfusion injury of cardiomyocytes. This study clarified the in vivo contribution of calpain to disruption of cardiomyocyte sarcolemma during ischaemia and after reperfusion in anaesthetized rats. METHODS Using a microdialysis technique in the hearts of anaesthetized rats, we investigated the effects of the calpain inhibitors on myocardial interstitial myoglobin level in the ischaemic region during coronary occlusion and after reperfusion. The calpain inhibitors were administered locally via a dialysis probe. Two durations of coronary occlusion were tested. RESULTS Thirty-minute coronary occlusion: dialysate myoglobin concentration increased markedly from 385 ± 46 ng mL(-1) at baseline to 3701 ± 527 ng mL(-1) at 20-30 min of occlusion. After reperfusion, dialysate myoglobin concentration further increased, reaching a peak (12 296 ± 1564 ng mL(-1) ) at 10-20 min post-reperfusion and then declined gradually. The calpain inhibitors, MDL-28170 and SNJ-1945 did not change dialysate myoglobin concentration during occlusion but attenuated the increase after reperfusion to 6826 ± 1227 and 8130 ± 938 ng mL(-1) at 10-20 min post-reperfusion (P < 0.05), respectively. Ninety-minute coronary occlusion: dialysate myoglobin concentration increased from 516 ± 33 ng mL(-1) at baseline to 5463 ± 387 ng mL(-1) at 80-90 min after occlusion. After reperfusion, there was no significant increase in dialysate myoglobin concentration. MDL-28170 did not affect dialysate myoglobin concentration during occlusion or after reperfusion. CONCLUSION Calpain contributes to sarcolemmal disruption immediately after reperfusion following 30-min coronary occlusion, but has little effects during ischaemia and after reperfusion in 90-min coronary occlusion.
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Nanomechanical Characteristics of Meat and Its Constituents Postmortem: A Review. Crit Rev Food Sci Nutr 2014; 54:1117-39. [DOI: 10.1080/10408398.2011.627518] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Calpain-1 activity in bovine muscle is primarily influenced by temperature, not pH decline. J Anim Sci 2014; 92:1261-70. [PMID: 24492563 DOI: 10.2527/jas.2013-7270] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The objectives of this study were to 1) determine the conditions (temperature and pH) that exist in early postmortem muscle of normally chilled and delay chilled beef carcasses to provide a model for in vitro work and 2) determine the mechanism by which early postmortem temperature/pH conditions found in beef muscle influence the enzymes that regulate the aging process in vitro. For objective 1, 7 finished beef animals (HCW 385 ± 8 kg) were harvested with the right sides subjected to normal chilling (2.3°C) approximately 1.25 h postmortem and the left sides subjected to ambient temperature (delay chilling; 22.6°C) for an additional 4.75 h postmortem and then allowed to chill at 2.3°C. Delay chilled carcasses had a more rapid pH decline (P < 0.05) and a slower rate of carcass cooling (P < 0.05). No differences were observed between normally chilled and delay chilled samples for sarcomere length or postmortem proteolysis of troponin T (TnT; P > 0.10). Warner-Bratzler shear force (WBSF) was reduced in steaks from normally chilled carcasses at 14 d (P < 0.05), while results indicated a strong, positive correlation between 14-d WBSF and 3-h longissimus dorsi muscle (LM) temperature (r = 0.67, P < 0.01) as well as a strong, negative correlation between 14-d WBSF and 6-h LM pH (r = -0.65, P < 0.02). These results were used to design the methodology for objective 2, where isolated myofibrils were subjected to μ-calpain digestion at 4 or 22°C with either a fast or slow initial pH decline. As expected, digestions with a fast initial pH decline had lower pH values in the early time points of the incubation (P < 0.05). No differences were detected in μ-calpain activity or in the degradation of intact TnT between the fast and slow pH decline treatments (P > 0.10); however, warmer digestions resulted in a tendency for increased activation of μ-calpain (P < 0.10) and a significant reduction in intact TnT (P < 0.05). Additionally, a temperature × time interaction was revealed in μ-calpain activity and in the degradation of intact TnT (P < 0.05). Specifically, assayed calpain activity was lower at 0.17, 0.33, 1, and 3 h and greater at 72 h in warmer digestions, while intact TnT disappearance was greater as both time and digestion temperature increased. Meat aging and μ-calpain activity are influenced by both temperature and pH, but more research is necessary to fully realize their relationships.
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Differences in phosphorylation of phosphoglucomutase 1 in beef steaks from the longissimus dorsi with high or low star probe values. Meat Sci 2014; 96:379-84. [DOI: 10.1016/j.meatsci.2013.07.017] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2012] [Revised: 05/02/2013] [Accepted: 07/13/2013] [Indexed: 10/26/2022]
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Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review. ANIMAL PRODUCTION SCIENCE 2014. [DOI: 10.1071/an13329] [Citation(s) in RCA: 131] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The impacts of accelerated pH decline combined with high muscle temperature on post-mortem muscle metabolism and subsequent meat quality attributes have been extensively studied. Traditionally, this phenomenon has been observed in pork muscles, primarily due to the relatively fast post-mortem glycolysis rate and its relationships to stress susceptibility of pigs before slaughter. However, the protein-denaturing condition of high temperature/rapid pH fall and subsequent PSE (pale, soft and exudative)-like abnormal meat quality characteristics have been observed in muscles from other species such as beef, lamb, venison and even poultry. Various pre-rigor conditions including the application of electrical stimulation, hot-boning, and/or pre-rigor carcass chilling temperatures in various muscles, in conjunction with carcass stretching/hanging methods, can also contribute to muscle-protein denaturation pre-rigor. This review considers the influence of a faster than normal pH fall at a higher than normal pre-rigor temperature on glycolysis, post-mortem muscle proteins and subsequently meat quality attributes. Gaps in current knowledge are identified and recommendations made for additional research.
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Small heat shock proteins and their role in meat tenderness: A review. Meat Sci 2014; 96:26-40. [DOI: 10.1016/j.meatsci.2013.06.008] [Citation(s) in RCA: 101] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2012] [Accepted: 06/07/2013] [Indexed: 01/28/2023]
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Mobile abattoir versus conventional slaughterhouse—Impact on stress parameters and meat quality characteristics in Norwegian lambs. Appl Anim Behav Sci 2013. [DOI: 10.1016/j.applanim.2013.09.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Activity of Endogenous Muscle Proteases from 4 Australian Underutilized Fish Species as Affected by Ionic Strength, pH, and Temperature. J Food Sci 2013; 78:C1858-64. [DOI: 10.1111/1750-3841.12303] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2013] [Accepted: 10/02/2013] [Indexed: 11/27/2022]
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Pre rigor processing, ageing and freezing on tenderness and colour stability of lamb loins. Meat Sci 2013; 95:412-8. [DOI: 10.1016/j.meatsci.2013.05.017] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2012] [Revised: 05/06/2013] [Accepted: 05/10/2013] [Indexed: 11/22/2022]
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Abstract
Tenderness is a key component of palatability, which influences consumers' perception of meat quality. There are a variety of factors that contribute to the tenderness of beef carcasses, including postmortem proteolysis. A more complete understanding of this biological mechanism regulating tenderness is needed to ensure consistently tender beef. Numerous reports indicate µ-calpain is primarily responsible for the degradation of proteins postmortem. Meanwhile, it has been shown that caspase-3 can cleave calpastatin, the inhibitor of µ-calpain. Therefore, the objective of this study was to determine if in vitro degradation of calpastatin by caspase-3 can enhance the postmortem breakdown of myofibrillar proteins by µ-calpain. Bovine semitendinosus muscles were excised from two carcasses 20 min postmortem. Muscle strips were dissected from the semitendinosus, restrained to maintain length, and placed in a neutral buffer containing protease inhibitors. Upon rigor completion, myofibrils were isolated from each strip, and sarcomere length was determined. Samples with similar sarcomere lengths were selected to minimize the effect of sarcomere length on proteolysis. Myofibrils were then incubated at 22°C with either µ-calpain, µ-calpain+calpastatin, µ-calpain+caspase-3+calpastatin, or caspase-3+calpastatin for 0.25, 1, 3, 24, 48, or 72 h at a pH of 6.8. Proteolysis of troponin T (TnT) and calpastatin was evaluated using SDS-PAGE and Western blotting techniques. Analysis of Western blots confirmed significant degradation of calpastatin by caspase-3 (P<0.05). Additionally, Western blots revealed intact calpastatin disappeared rapidly as a result of digestion by µ-calpain. Although caspase-3 did not significantly degrade TnT (P>0.05), all µ-calpain digestion treatments resulted in substantial TnT breakdown (P<0.05). Degradation of TnT did not differ between the µ-calpain+calpastatin and µ-calpain+caspase-3+calpastatin digestions (P>0.05). Results of this study indicate caspase-3 cleavage of calpastatin does not enhance in vitro degradation of TnT by µ-calpain.
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The development of meat tenderness is likely to be compartmentalised by ultimate pH. Meat Sci 2013; 96:646-51. [PMID: 24060535 DOI: 10.1016/j.meatsci.2013.08.022] [Citation(s) in RCA: 102] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2011] [Revised: 05/07/2013] [Accepted: 08/13/2013] [Indexed: 10/26/2022]
Abstract
Bull Musculus longissimus dorsi (n=63) were categorised into high (pH≥6.2), intermediate (pH 5.8-6.19) and low (≤5.79) ultimate pH (pHu) and aged up to 28 days post mortem at -1°C. High pHu samples were acceptably tender at 1 day post mortem and significantly more tender than low pHu meat at all ageing timepoints (p<0.05). Rapid autolysis of μ-calpain in high pHu meat was linked with the more rapid degradation of titin, nebulin and filamin in this pHu group. Desmin degraded faster in low pHu meat and was concurrent with an increase of cathepsin B levels. The results from this study support the hypothesis that beef tenderisation is pHu compartmentalised with tenderness in high and low pHu meat characterised by variable rate of degradation of high and low molecular weight myofibrillar proteins during ageing, which are in turn regulated by μ-calpain and cathepsin B activities.
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Profile of biochemical traits influencing tenderness of muscles from the beef round. Meat Sci 2012; 91:247-54. [DOI: 10.1016/j.meatsci.2012.01.022] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2011] [Revised: 01/24/2012] [Accepted: 01/25/2012] [Indexed: 11/24/2022]
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High pre rigor temperature limits the ageing potential of beef that is not completely overcome by electrical stimulation and muscle restraining. Meat Sci 2012; 91:62-8. [DOI: 10.1016/j.meatsci.2011.12.007] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2011] [Revised: 12/07/2011] [Accepted: 12/07/2011] [Indexed: 11/28/2022]
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Advances in apoptotic mediated proteolysis in meat tenderisation. Meat Sci 2012; 92:252-9. [PMID: 22546815 DOI: 10.1016/j.meatsci.2012.03.013] [Citation(s) in RCA: 104] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2012] [Revised: 03/17/2012] [Accepted: 03/26/2012] [Indexed: 11/23/2022]
Abstract
Meat tenderness is considered to be one of the most important attributes of meat quality; however it is also one of the most variable. Ultimate meat tenderness is influenced by the amount of intramuscular connective tissue, the length of the sarcomere and also the proteolytic potential of the muscle. Post-mortem proteolysis by endogenous proteases causes the weakening of myofibril structures and associated proteins, which results in tenderisation. The caspase proteolytic system was first identified to be a potential contributor to post-mortem proteolysis and tenderisation in 2002. Since then research has both supported and challenged this hypothesis. The purpose of this review is to examine the experimental evidence available for caspases' involvement in post-mortem proteolysis, and to highlight cross-talk between this proteolytic system and the calpain system, a known contributor to meat tenderisation.
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Myosin light chain 1 release from myofibrillar fraction during postmortem aging is a potential indicator of proteolysis and tenderness of beef. Meat Sci 2012; 90:345-51. [DOI: 10.1016/j.meatsci.2011.07.021] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2011] [Revised: 07/25/2011] [Accepted: 07/26/2011] [Indexed: 01/27/2023]
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The effect of temperature on the activity of μ- and m-calpain and calpastatin during post-mortem storage of porcine longissimus muscle. Meat Sci 2011; 91:50-5. [PMID: 22226362 DOI: 10.1016/j.meatsci.2011.12.005] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2009] [Revised: 12/05/2011] [Accepted: 12/06/2011] [Indexed: 11/19/2022]
Abstract
The experiment was conducted to determine the effect of temperature during post-mortem muscle storage on the activity of the calpain system, the myofibril fragmentation and the free calcium concentration. Porcine longissimus muscle were incubated from 2h post-mortem at temperatures of 2, 15, 25 and 30 °C and sampling times were at 2, 6, 24, 48 and 120 h post-mortem. After 120 h at 30 °C the free calcium concentration increased to 530 μM from 440 μM at 2 °C. Incubation at temperatures higher than 2 °C resulted in the appearance of autolyzed m-calpain activity and a decrease of native m-calpain activity. Native m-calpain decreased more slowly than native μ-calpain, and the autolysis process started later. Myofibril fragmentation increased with storage time and incubation temperature, while calpastatin activity decreased. The study showed that high temperature incubation not only rapidly activated μ-calpain but at higher temperatures and later time points also m-calpain.
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Proteases involved in cartilage matrix degradation in osteoarthritis. BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS 2011; 1824:133-45. [PMID: 21777704 DOI: 10.1016/j.bbapap.2011.06.020] [Citation(s) in RCA: 393] [Impact Index Per Article: 30.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2011] [Revised: 06/23/2011] [Accepted: 06/24/2011] [Indexed: 12/21/2022]
Abstract
Osteoarthritis is a common joint disease for which there are currently no disease-modifying drugs available. Degradation of the cartilage extracellular matrix is a central feature of the disease and is widely thought to be mediated by proteinases that degrade structural components of the matrix, primarily aggrecan and collagen. Studies on transgenic mice have confirmed the central role of Adamalysin with Thrombospondin Motifs 5 (ADAMTS-5) in aggrecan degradation, and the collagenolytic matrix metalloproteinase MMP-13 in collagen degradation. This review discusses recent advances in current understanding of the mechanisms regulating expression of these key enzymes, as well as reviewing the roles of other proteinases in cartilage destruction. This article is part of a Special Issue entitled: Proteolysis 50 years after the discovery of lysosome.
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Suppression of NHE1 by small interfering RNA inhibits HIF-1α-induced angiogenesis in vitro via modulation of calpain activity. Microvasc Res 2010; 81:160-8. [PMID: 21185840 DOI: 10.1016/j.mvr.2010.12.004] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2010] [Revised: 11/14/2010] [Accepted: 12/13/2010] [Indexed: 12/26/2022]
Abstract
Hypoxia-inducible factor-1 (HIF-1) orchestrates angiogenesis under hypoxic conditions mainly due to increased expression of such target genes as vascular endothelial growth factor (VEGF). Na+/H+exchanger-1 (NHE1), a potential HIF target gene product, plays a pivotal role in proliferation, survival, migration, adhesion and so on. However, it is unknown whether NHE1 is involved in HIF-1α-induced angiogenesis. This present study demonstrated that the expression of NHE1 was much higher in human umbilical vein endothelial cells (HUVECs) infected with adenovirus encoding HIF-1α (rAd-HIF) than with vacuum adenovirus (vAd). HIF-1α also increased the expression of VEGF, the expression and activity of calpains, and the intracellular pH. Moreover, small interfering RNA targeting NHE1 (NHE1 siRNA) dramatically decreased the expression of NHE1 and thus lowered the intracellular pH, and it also attenuated the protein expression of calpain-2 but not calpain-1, resulting in the lower calpain activity. Furthermore, HIF-1α enhanced the proliferation, migration and Matrigel tube formation, which were inhibited by NHE1 siRNA. Finally, the inhibitory effect of NHE1 siRNA was reversed by VEGF and the reversibility of the later was abrogated by the calpain inhibitor ALLM. In conclusion, the findings have revealed that NHE1 might participate in HIF-1-induced angiogenesis due, at least in part, to the alteration of the calpain activity, suggesting that NHE1 as well as calpains might represent a potential target of controlling angiogenesis in response to the hypoxic stress under various pathological conditions.
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Changes in water-holding capacity and textural properties of chicken gizzard stored at 4 degrees C. Anim Sci J 2010; 81:362-8. [PMID: 20597894 DOI: 10.1111/j.1740-0929.2010.00739.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
The water-holding capacity (WHC), and toughness (shear force) of chicken gizzard were evaluated during postmortem storage for 4.5, 7, 12, 24, 48, 72 and 96 h at 4 degrees C. Degradation of the cytoskeletal proteins desmin, talin and vinculin were monitored by sodium dodecyl sulfate--polyacrylamide gel electrophoresis and Western blotting during the same designated storage period. The WHC of the gizzards decreased significantly from 12 h to 72 h of storage, but by 96 h the WHC was restored to the level measured after storage for 12 h. The shear force value of the gizzards increased rapidly until 12 h and then decreased until 24 h, with a further slight decrease by 48 h. Degradation products of desmin, talin and vinculin appeared at 96 h, 12 h and 48 h postmortem, respectively. The intensity of immunolabeling for desmin, talin and vinculin after storage for 96 h decreased to 51%, 25% and 52% of the initial value. The appearance of desmin degradation products was accompanied by an increase in WHC. This suggests that the postmortem degradation of desmin is involved in the increase of WHC in chicken gizzard during storage at 4 degrees C, and talin and vinculin may be involved.
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Protein denaturing conditions in beef deep semimembranosus muscle results in limited μ-calpain activation and protein degradation. Meat Sci 2010; 86:883-7. [DOI: 10.1016/j.meatsci.2010.06.002] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2010] [Revised: 04/22/2010] [Accepted: 06/03/2010] [Indexed: 02/06/2023]
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Relationship between muscle microstructure, the calpain system, and shear force in bovine longissimus dorsi muscle1. J Anim Sci 2010; 88:3445-51. [DOI: 10.2527/jas.2009-2763] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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