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Liu X, Suo R, Wang H, Wang W, Sun J, Wang J. TMT proteomics establishes correlations between solar drying and quality modifications in Penaeus vannamei. Food Chem 2024; 441:138330. [PMID: 38199104 DOI: 10.1016/j.foodchem.2023.138330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 12/07/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024]
Abstract
This study investigated proteomic changes in Penaeus vannamei in half-dried and dried shrimp using tandem mass-tag technology. After performing the drying treatment, the tandem mass-tag results revealed 1,162,306 spectra, 2997 quantifiable proteins, and 72 differentially expressed proteins (DEPs) compared with that in the untreated group. A total of 29 DEPs were found in the half-dried shrimp, while 49 DEPs were found in the dried shrimp. Bioinformatic analyses based on Gene Ontology term enrichment, Kyoto Encyclopedia of Genes and Genomes pathway enrichment, and protein-protein interactions showed that the DEPs were primarily involved in protein structure and fat metabolism. A correlation analysis between the DEPs and quality indicators showed that 45 DEPs were significantly associated with shrimp quality traits, with certain proteins potentially representing markers of color and texture. Of these, arthrodial cuticle protein AMP16.3 might be a protein marker for color, while heat shock protein 21, WH2 domain-containing protein, and myosin heavy chain 1 might be markers of shrimp muscle textural properties. These results provide a systematic understanding of the quality difference between half-dried and dried P. vannamei from the perspective of proteomics and have potential scientific significance and practical value for improving the quality of dried products.
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Affiliation(s)
- Xingbo Liu
- College of Food Science and Technology, Agricultural University of Hebei, Hebei Agricultural Products Processing Technology Innovation Center, Baoding, Hebei 071000, China
| | - Ran Suo
- College of Food Science and Technology, Agricultural University of Hebei, Hebei Agricultural Products Processing Technology Innovation Center, Baoding, Hebei 071000, China
| | - Haoran Wang
- College of Food Science and Technology, Agricultural University of Hebei, Hebei Agricultural Products Processing Technology Innovation Center, Baoding, Hebei 071000, China
| | - Wenxiu Wang
- College of Food Science and Technology, Agricultural University of Hebei, Hebei Agricultural Products Processing Technology Innovation Center, Baoding, Hebei 071000, China
| | - Jianfeng Sun
- College of Food Science and Technology, Agricultural University of Hebei, Hebei Agricultural Products Processing Technology Innovation Center, Baoding, Hebei 071000, China.
| | - Jie Wang
- College of Food Science and Technology, Agricultural University of Hebei, Hebei Agricultural Products Processing Technology Innovation Center, Baoding, Hebei 071000, China.
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2
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Zhu Y, Hamill RM, Mullen AM, Kelly AL, Gagaoua M. Molecular mechanisms contributing to the development of beef sensory texture and flavour traits and related biomarkers: Insights from early post-mortem muscle using label-free proteomics. J Proteomics 2023; 286:104953. [PMID: 37390894 DOI: 10.1016/j.jprot.2023.104953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 06/12/2023] [Accepted: 06/14/2023] [Indexed: 07/02/2023]
Abstract
Beef sensory quality comprises a suite of traits, each of which manifests its ultimate phenotype through interaction of muscle physiology with environment, both in vivo and post-mortem. Understanding variability in meat quality remains a persistent challenge, but omics studies to uncover biological connections between natural variability in proteome and phenotype could provide validation for exploratory studies and offer new insights. Multivariate analysis of proteome and meat quality data from Longissimus thoracis et lumborum muscle samples taken early post-mortem from 34 Limousin-sired bulls was conducted. Using for the first-time label-free shotgun proteomics combined with liquid chromatography-tandem mass spectrometry (LC-MS/MS), 85 proteins were found to be related with tenderness, chewiness, stringiness and flavour sensory traits. The putative biomarkers were classified in five interconnected biological pathways; i) muscle contraction, ii) energy metabolism, iii) heat shock proteins, iv) oxidative stress, v) regulation of cellular processes and binding. Among the proteins, PHKA1 and STBD1 correlated with all four traits, as did the GO biological process 'generation of precursor metabolites and energy'. Optimal regression models explained a high level (58-71%) of phenotypic variability with proteomic data for each quality trait. The results of this study propose several regression equations and biomarkers to explain the variability of multiple beef eating quality traits. Thanks to annotation and network analyses, they further suggest protein interactions and mechanisms underpinning the physiological processes regulating these key quality traits. SIGNIFICANCE: The proteomic profiles of animals with divergent quality profiles have been compared in numerous studies; however, a wide range of phenotypic variation is required to better understand the mechanisms underpinning the complex biological pathways correlated with beef quality and protein interactions. We used multivariate regression analyses and bioinformatics to analyse shotgun proteomics data to decipher the molecular signatures involved in beef texture and flavour variations with a focus on multiple quality traits. We developed multiple regression equations to explain beef texture and flavour. Additionally, potential candidate biomarkers correlated with multiple beef quality traits are suggested, which could have utility as indicators of beef overall sensory quality. This study explained the biological process responsible for determining key quality traits such as tenderness, chewiness, stringiness, and flavour in beef, which will provide support for future beef proteomics studies.
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Affiliation(s)
- Yao Zhu
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, D15KN3K Dublin 15, Ireland; School of Food and Nutritional Sciences, University College Cork, Cork T12 K8AF, Ireland
| | - Ruth M Hamill
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, D15KN3K Dublin 15, Ireland.
| | - Anne Maria Mullen
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, D15KN3K Dublin 15, Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork T12 K8AF, Ireland
| | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, D15KN3K Dublin 15, Ireland; PEGASE, INRAE, Institut Agro, 35590 Saint-Gilles, France.
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3
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Lamri M, Della Malva A, Djenane D, López-Pedrouso M, Franco D, Albenzio M, Lorenzo JM, Gagaoua M. Towards the discovery of goat meat quality biomarkers using label-free proteomics. J Proteomics 2023; 278:104868. [PMID: 36871648 DOI: 10.1016/j.jprot.2023.104868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 02/27/2023] [Accepted: 02/28/2023] [Indexed: 03/07/2023]
Abstract
This study aimed to identify for the first time protein biomarkers of meat quality traits from Longissimus thoracis (LT) muscle of goats (Capra hircus). Male goats of similar age and weight reared under extensive rearing conditions were used to relate the LT muscle proteome with multiple meat quality traits. The early post-mortem muscle proteome analyzed using label-free proteomics was compared among three texture clusters built using hierarchical clustering analysis. Twenty-five proteins were differentially abundant and their mining using bioinformatics revealed three major biological pathways to be involved: 10 muscle structure proteins (MYL1, MYL4, MYLPF, MYL6B, MYH1, MYH2, ACTA1, ACTBL2, FHL1 and MYOZ1); 6 energy metabolism proteins (ALDOA, PGAM2, ATP5F1A, GAPDH, PGM1 and ATP5IF1), and two heat shock proteins: HSPB1 (small) and HSPA8 (large). Seven other miscellaneous proteins belonging to pathways such as regulation, proteolysis, apoptosis, transport and binding, tRNA processing or calmodulin-binding were further identified to play a role in the variability of goat meat quality. The differentially abundant proteins were correlated with the goat meat quality traits in addition to multivariate regression models built to propose the first regression equations of each quality trait. This study is the first to highlight in a multi-trait quality comparison the early post-mortem changes in the goat LT muscle proteome. It also evidenced the mechanisms underpinning the development of several quality traits of interest in goat meat production along the major biochemical pathways at interplay. SIGNIFICANCE: The discovery of protein biomarkers in the field of meat research is an emerging topic. In the case of goat meat quality, very few studies using proteomics have been conducted with the aim of proposing biomarkers. Therefore, this study is the first to quest for biomarkers of goat meat quality using label-free shotgun proteomics with a focus on multiple quality traits. We identified the molecular signatures underlying goat meat texture variation, which were found to belong to muscle structure and related proteins, energy metabolism and heat shock proteins along with other proteins involved in regulation, proteolysis, apoptosis, transport and binding, tRNA processing or calmodulin-binding. We further evaluated the potential of the candidate biomarkers to explain meat quality using the differentially abundant proteins by means of correlation and regression analyses. The results allowed the explanation of the variation in multiple traits such as pH, color, water-holding capacity, drip and cook losses traits and texture.
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Affiliation(s)
- Melisa Lamri
- Department of Food Science, Laboratory of Food Quality and Food Safety, Mouloud Mammeri University, P.O. Box. 17, Tizi-Ouzou 15000, Algeria
| | - Antonella Della Malva
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 71121 Foggia, Italy
| | - Djamel Djenane
- Department of Food Science, Laboratory of Food Quality and Food Safety, Mouloud Mammeri University, P.O. Box. 17, Tizi-Ouzou 15000, Algeria
| | - María López-Pedrouso
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, 15872 Santiago de Compostela, Spain
| | - Daniel Franco
- Department of Chemical Engineering, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain
| | - Marzia Albenzio
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli, 71121 Foggia, Italy
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Vinas, Spain; Facultade de Ciencias, Área de Tecnoloxía dos Alimentos, Universidade de Vigo, 32004 Ourense, Spain
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4
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Beldarrain LR, Sentandreu E, Aldai N, Sentandreu MÁ, Miller I. Application of 2-D DIGE to study the effect of ageing on horse meat myofibrillar sub-proteome. J Proteomics 2023; 272:104770. [PMID: 36455832 DOI: 10.1016/j.jprot.2022.104770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 10/21/2022] [Accepted: 10/31/2022] [Indexed: 11/30/2022]
Abstract
Considering the high relevance of meat tenderness for consumer acceptability, the aim of this study was to investigate post-mortem changes in myofibrillar sub-proteome in steaks from longissimus thoracis et lumborum muscle of six Hispano-Bretón horses. Indeed, the ageing process that leads to meat tenderization has been scarcely studied in this species. Steaks (n = 24) were aged (4 °C) in the dark under vacuum for 0, 7, 14 and 21 days and the myofibrillar sub-proteome was extracted. Using 2-D DIGE minimal labelling, 35 spots that were differentially abundant between 0 and 21 days aged meat were detected. Of them, 24 were analysed by LC-MS/MS, identifying a total of 29 equine proteins. These were structural and metabolic proteins, and among them, four (Actin, Troponin T and Myosin binding proteins 1 and 2) were selected for Western blot analysis, reporting changes in their abundance after 0, 7, 14 and 21 days of ageing. Results revealed that they should be further studied as potential protein biomarkers of horse meat tenderization. Additionally, several protein fragments increased after ageing, as was the case of glyceraldehyde-3-phosphate dehydrogenase. Fragments of this protein were present in four protein spots, and their study could be useful for monitoring horse meat tenderization. SIGNIFICANCE: Tenderization during ageing has been widely studied in meat from several farm animal species; however, both research and standardized ageing practices are lacking for the particular case of horse meat. In this regard, this study presents novel proteomic findings related to post-mortem evolution of horse muscle proteins. Acquired knowledge would support the development and optimization of efficient ageing practices by horse meat industry.
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Affiliation(s)
- Lorea R Beldarrain
- Lactiker Research Group, Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain.; Instituto de Agroquímica y Tecnología de Alimentos (CSIC), 46980 Paterna, Spain
| | - Enrique Sentandreu
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), 46980 Paterna, Spain
| | - Noelia Aldai
- Lactiker Research Group, Department of Pharmacy & Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain
| | | | - Ingrid Miller
- Institute of Medical Biochemistry, University of Veterinary Medicine Vienna, 1210 Wien, Austria.
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5
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Abstract
Two-dimensional difference gel electrophoresis (2D-DIGE) is an acrylamide gel electrophoresis-based technique for protein separation and quantification in complex mixtures. The technique addresses some of the drawbacks of conventional 2D polyacrylamide gel electrophoresis (2D-PAGE), offering improved sensitivity, more limited experimental variation, and accurate within-gel matching. 2D-DIGE is based on direct labeling of proteins with isobaric fluorescent dyes (known as CyDyes: Cy2, Cy3, and Cy5) prior to isoelectric focusing (IEF). Here, up to two samples and a reference pool (internal standard) can be mixed and loaded onto IEF for first dimension prior to SDS (sodium dodecyl sulfate)-PAGE separation in the second dimension. After the electrophoretic run, the gel is imaged at the specific excitation wavelength for each dye, in sequence, and gel scans are recorded separately. For each individual protein spot, intensities recorded at the different wavelengths are integrated and the ratio between volumes normalized to that of the internal standard. This provides an immediate appreciation of protein amount variations under the different conditions tested. In addition, proteins of interest can still be excised and identified with conventional mass spectrometric techniques and further analyzed by other biochemical methods. In this chapter, we describe application of this methodology to separation and quantitation of protein mixtures from porcine muscle exudate, collected following centrifugation of muscle specimens (centrifugal drip) for the characterization of quality parameters of importance in meat industry.
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Affiliation(s)
- Alessio Di Luca
- Faculty of Biosciences and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Ruth Hamill
- Teagasc, Food Research Centre, Ashtown, Dublin, Ireland
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Abstract
The skeletal muscle proteome consists of a large number of diverse protein species with a broad and dynamic concentration range. Since mature skeletal muscles are characterized by a distinctive combination of contractile cells with differing physiological and biochemical properties, it is essential to determine specific differences in the protein composition of fast, slow, and hybrid fibers. Fluorescence two-dimensional difference gel electrophoresis (2D-DIGE) is a powerful comparative tool to analyze fiber type-specific differences between predominantly fast contracting versus slower twitching muscles. In this chapter, the application of the 2D-DIGE method for the comparative analysis of different subtypes of skeletal muscles is outlined in detail. A standardized proteomic workflow is described, involving sample preparation, protein extraction, differential fluorescence labeling using a 3-CyDye system, first-dimension isoelectric focusing, second-dimension slab gel electrophoresis, 2D-DIGE image analysis, protein digestion, and mass spectrometry.
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Affiliation(s)
- Kay Ohlendieck
- Department of Biology, Maynooth University, National University of Ireland, Maynooth, Co. Kildare, Ireland.
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7
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Suliga P, Abie SM, Egelandsdal B, Alvseike O, Johny A, Kathiresan P, Münch D. Beyond standard PSE testing: An exploratory study of bioimpedance as a marker for ham defects. Meat Sci 2022; 194:108980. [PMID: 36148720 DOI: 10.1016/j.meatsci.2022.108980] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 09/06/2022] [Accepted: 09/09/2022] [Indexed: 11/29/2022]
Abstract
During post-mortem conversion from muscle to meat, diverse quality anomalies can emerge. Recent pork defects are often accompanied by deteriorating fibre structure. Here we investigate how bioimpedance response, an indicator of structural disintegration, can help in detecting quality defects. We, first, measured the relationship between standard meat quality variables (pHu, CIELAB, drip loss) and bioimpedance (BI) response. To screen for defect-biomarkers that are linked to aberrant bioimpedance and physicochemical indicators of quality decline, we performed LC-MS/MS proteomic analysis on samples, classified with a multivariate-based separation into good versus poor quality. We found that BI correlated significantly with, e.g., colour and drip loss. Proteomics revealed eleven proteins to be unique for either, good or poor ham quality groups, and maybe linked to structural degradation. In all, our data supports a wider integration of BI testing in pork quality testing to assess structural disintegration, which can render ham unsuitable for, e.g., costly curing.
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Affiliation(s)
- Paweł Suliga
- Faculty of Ecology and Natural Resource Management, Norwegian University of Life Sciences, 1432 Ås, Norway.
| | - Sisay Mebre Abie
- Faculty of Ecology and Natural Resource Management, Norwegian University of Life Sciences, 1432 Ås, Norway
| | - Bjørg Egelandsdal
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, 1432 Ås, Norway
| | - Ole Alvseike
- Animalia, Norwegian Meat and Poultry Research Centre, 0513 Oslo, Norway
| | - Amritha Johny
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, 1430 Ås, Norway
| | | | - Daniel Münch
- Faculty of Ecology and Natural Resource Management, Norwegian University of Life Sciences, 1432 Ås, Norway; Animalia, Norwegian Meat and Poultry Research Centre, 0513 Oslo, Norway
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8
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Liu X, Suo R, Wang H, Liu Y, Ma Q, Mu J, Wang J, Wang W. Differential proteomic analysis using a tandem-mass-tag-based strategy to identify proteins associated with the quality indicators of Penaeus vannamei after high-pressure treatment. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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9
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Farschtschi S, Riedmaier-Sprenzel I, Phomvisith O, Gotoh T, Pfaffl MW. The successful use of -omic technologies to achieve the 'One Health' concept in meat producing animals. Meat Sci 2022; 193:108949. [PMID: 36029570 DOI: 10.1016/j.meatsci.2022.108949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 08/09/2022] [Accepted: 08/16/2022] [Indexed: 11/15/2022]
Abstract
Human health and wellbeing are closely linked to healthy domestic animals, a vital wildlife, and an intact ecosystem. This holistic concept is referred to as 'One Health'. In this review, we provide an overview of the potential and the challenges for the use of modern -omics technologies, especially transcriptomics and proteomics, to implement the 'One Health' idea for food-producing animals. These high-throughput studies offer opportunities to find new potential molecular biomarkers to monitor animal health, detect pharmacological interventions and evaluate the wellbeing of farm animals in modern intensive livestock systems.
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Affiliation(s)
- Sabine Farschtschi
- Division of Animal Physiology and Immunology, TUM School of Life Sciences, Technical University of Munich, Freising, Germany
| | - Irmgard Riedmaier-Sprenzel
- Division of Animal Physiology and Immunology, TUM School of Life Sciences, Technical University of Munich, Freising, Germany; Eurofins Medigenomix Forensik GmbH, Anzinger Straße 7a, 85560 Ebersberg, Germany
| | - Ouanh Phomvisith
- Department of Agricultural Sciences and Natural Resources, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-8580, Japan
| | - Takafumi Gotoh
- Department of Agricultural Sciences and Natural Resources, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-8580, Japan
| | - Michael W Pfaffl
- Division of Animal Physiology and Immunology, TUM School of Life Sciences, Technical University of Munich, Freising, Germany.
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Liu R, Li K, Yang T, Yang L, Qin M, Yu H, Wu M, Ge Q, Bao W, Wu S. Exploring the role of protein DJ-1 in quality of pale, soft and exudative (PSE) and red, firm and non-exudative (RFN) pork during post-mortem aging. Food Chem 2022; 398:133817. [DOI: 10.1016/j.foodchem.2022.133817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 05/10/2022] [Accepted: 07/25/2022] [Indexed: 11/27/2022]
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Ye Y, Maes E, Deb-Choudhury S, Hefer CA, Schreurs NM, Realini CE. Proteomic Profile of M. Longissimus Thoracis from Commercial Lambs Reared in Different Forage Systems. Foods 2022; 11:foods11101419. [PMID: 35626989 PMCID: PMC9141604 DOI: 10.3390/foods11101419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 05/05/2022] [Accepted: 05/11/2022] [Indexed: 02/01/2023] Open
Abstract
This study compared the protein composition of M. longissimus thoracis of lambs from six commercial forage production systems in New Zealand. A total of 286 proteins were identified based on liquid chromatography-tandem mass spectrometry. First, a binomial model showed that different production groups could be distinguished based on abundances of 16 proteins. Second, pair-wise comparisons were performed to search for protein abundance differences in meat due to animal sex (ewe vs. wether), diet (perennial ryegrass vs. chicory), and age (4 vs. 6–8 months old). Greater abundance of some myofibrillar and sarcoplasmic proteins were observed in lamb loins from ewes compared to wethers. Chicory diet and older age at slaughter were associated with meat with lower abundance of some myofibrillar proteins, possibly due to a greater proportion of muscle glycolytic fibres. The proteins that showed significant differences in their abundances due to production factors could be further investigated to understand their influence on meat quality.
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Affiliation(s)
- Yangfan Ye
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Grasslands, Tennent Drive, Palmerston North 4474, New Zealand; (Y.Y.); (C.E.R.)
- Animal Science, School of Agriculture and Environment, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand;
| | - Evelyne Maes
- AgResearch Limited, Lincoln Research Centre, 1365 Springs Road, Lincoln 7674, New Zealand; (E.M.); (C.A.H.)
- Riddet Institute, Based at Massey University, Palmerston North 4474, New Zealand
| | - Santanu Deb-Choudhury
- AgResearch Limited, Lincoln Research Centre, 1365 Springs Road, Lincoln 7674, New Zealand; (E.M.); (C.A.H.)
- Correspondence:
| | - Charles A. Hefer
- AgResearch Limited, Lincoln Research Centre, 1365 Springs Road, Lincoln 7674, New Zealand; (E.M.); (C.A.H.)
| | - Nicola M. Schreurs
- Animal Science, School of Agriculture and Environment, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand;
| | - Carolina E. Realini
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Grasslands, Tennent Drive, Palmerston North 4474, New Zealand; (Y.Y.); (C.E.R.)
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12
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Wang C, Li X, Zhao X, Bi H, Xie J. The investigation of storage situation of fish muscle via the analysis of its exudate by MALDI-TOF MS. Food Chem 2022; 373:131450. [PMID: 34717091 DOI: 10.1016/j.foodchem.2021.131450] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 10/16/2021] [Accepted: 10/18/2021] [Indexed: 11/20/2022]
Abstract
The potential of MALDI-TOF MS was investigated in terms of its capability to determine the change of exudates of fish muscle with different freeze-thaw cycles (0, 1 and 2), and frozen storage periods. The exudates were collected from dead chilled marine fish species, large yellow croacker (Larimichthys crocea, LC) and freshly slaughtered freshwater fish species, Japanese seabass (Lateolabrax japonicus) to be studied as models. 109 proteins, in which, 32 are extracellular proteins, and 15 are intracellular proteins, were identified by analyzing exudate of LC using MALDI-TOF MS and HPLC-MS/MS. The results show that the present method may be able to determine the change of fish muscle foods in a more sensitive mode than K value indicated quality control. The feasibility of verifying the storage situation of fish sample was performed by analyzing fish samples obtained from the local market. It is promising to estimate the storage situation of fishery products or other animal muscle foods by analyzing their muscle exudates based on the presently developed strategy.
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13
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YAN Z, LI W, HU R, MA Q, LU Z. Quantitative proteomic comparison of protein differences in different parts of yak meat. Food Sci Technol 2022. [DOI: 10.1590/fst.62020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Zhongxin YAN
- Northwest A & F University, China; Qinghai University, China; Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province, China
| | - Wei LI
- Qinghai University, China
| | | | - Qingmei MA
- Animal Husbandry and Veterinary Medicine Station of Haiyan County, China
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14
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Przybylski W, Sałek P, Kozłowska L, Jaworska D, Stańczuk J. Metabolomic analysis indicates that higher drip loss may be related to the production of methylglyoxal as a by-product of glycolysis. Poult Sci 2021; 101:101608. [PMID: 34936958 PMCID: PMC8704445 DOI: 10.1016/j.psj.2021.101608] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2021] [Revised: 11/05/2021] [Accepted: 11/11/2021] [Indexed: 01/10/2023] Open
Abstract
The aim of the present study was to assess applicability of metabolomics analysis of exudate from chicken breast muscle to explanation of differences in drip loss. The research was carried out on the skinless breast fillets sourced from 60 broiler carcasses (7-wk-old male Ross broilers). In the meat samples the pH value, color parameters, drip loss, chemical composition, and sensory quality were evaluated. After measuring, the samples were divided into 2 groups taking into consideration the volume of drip loss (low ≤2% and high >2% drip loss). The muscle juice samples were collected during 24 h muscle storage and metabolomic analysis was performed. The results showed that chickens with higher drip loss were characterized by heavier carcasses. The meat with higher drip loss proved to be more acid, lighter, less red, and more yellow with higher level of glucose as well as glycolytic potential. That meat was also characterized by lower cooking loss, protein content and worse overall sensory quality as well as oxidation of lipids. The metabolomics analyses have shown that in the group with higher drip loss from muscle tissue the increase of metabolism of energy transformations taking place in muscle tissue after slaughter was observed and that differences between groups are related to 11 metabolic pathways, mainly carbohydrate metabolism (glycolysis, gluconeogenesis, pentose phosphate pathway) adenine and adenosine salvage, adenosine nucleotides degradation, arsenate detoxification, methylglyoxal degradation. Finally, the results indicate that in the group with higher drip loss and with deeper glycolysis, more methylglyoxal (as a by-product of carbohydrate metabolism) is produced which may lead to changes of muscle proteins properties and contribute to an increase in drip loss.
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Affiliation(s)
- W Przybylski
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw 02-776, Poland.
| | - P Sałek
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw 02-776, Poland
| | - L Kozłowska
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw 02-776, Poland
| | - D Jaworska
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw 02-776, Poland
| | - J Stańczuk
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw 02-776, Poland
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15
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Abstract
Objective The aim of this study was to investigate the expression level of filaggrin-2 (FLG2) in correlation with drip loss. Methods The muscle samples were randomly taken from a local meat supplier. Samples were taken from Longissimus lumborum muscles to evaluate the drip loss (n = 100). Five muscles per group (low and high drip loss) were selected to evaluate FLG2 mRNA and protein expression levels. Results mRNA of FLG2 gene was not significantly different in pigs with different levels of drip loss (p>0.05). Statistical analysis revealed that FLG2 protein expression levels were significantly different between the drip loss groups. Western blot revealed that the high drip loss group had higher FLG2 protein expression level than the low drip loss group (p<0.001). Moreover, immunohistochemistry revealed the high signal intensity was on the muscle cell membrane and cytoplasm. Conclusion FLG2 protein might play roles in drip loss of pork and will provide the basis for information to improving meat quality traits in pigs.
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Katsarou EI, Billinis C, Galamatis D, Fthenakis GC, Tsangaris GT, Katsafadou AI. Applied Proteomics in 'One Health'. Proteomes 2021; 9:31. [PMID: 34208880 DOI: 10.3390/proteomes9030031] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 06/24/2021] [Accepted: 06/25/2021] [Indexed: 12/19/2022] Open
Abstract
‘One Health’ summarises the idea that human health and animal health are interdependent and bound to the health of ecosystems. The purpose of proteomics methodologies and studies is to determine proteins present in samples of interest and to quantify changes in protein expression during pathological conditions. The objectives of this paper are to review the application of proteomics technologies within the One Health concept and to appraise their role in the elucidation of diseases and situations relevant to One Health. The paper develops in three sections. Proteomics Applications in Zoonotic Infections part discusses proteomics applications in zoonotic infections and explores the use of proteomics for studying pathogenetic pathways, transmission dynamics, diagnostic biomarkers and novel vaccines in prion, viral, bacterial, protozoan and metazoan zoonotic infections. Proteomics Applications in Antibiotic Resistance part discusses proteomics applications in mechanisms of resistance development and discovery of novel treatments for antibiotic resistance. Proteomics Applications in Food Safety part discusses the detection of allergens, exposure of adulteration, identification of pathogens and toxins, study of product traits and characterisation of proteins in food safety. Sensitive analysis of proteins, including low-abundant ones in complex biological samples, will be achieved in the future, thus enabling implementation of targeted proteomics in clinical settings, shedding light on biomarker research and promoting the One Health concept.
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17
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Du L, Chang T, An B, Liang M, Duan X, Cai W, Zhu B, Gao X, Chen Y, Xu L, Zhang L, Li J, Gao H. Transcriptome profiling analysis of muscle tissue reveals potential candidate genes affecting water holding capacity in Chinese Simmental beef cattle. Sci Rep 2021; 11:11897. [PMID: 34099805 DOI: 10.1038/s41598-021-91373-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2021] [Accepted: 05/26/2021] [Indexed: 11/12/2022] Open
Abstract
Water holding capacity (WHC) is an important sensory attribute that greatly influences meat quality. However, the molecular mechanism that regulates the beef WHC remains to be elucidated. In this study, the longissimus dorsi (LD) muscles of 49 Chinese Simmental beef cattle were measured for meat quality traits and subjected to RNA sequencing. WHC had significant correlation with 35 kg water loss (r = − 0.99, p < 0.01) and IMF content (r = 0.31, p < 0.05), but not with SF (r = − 0.20, p = 0.18) and pH (r = 0.11, p = 0.44). Eight individuals with the highest WHC (H-WHC) and the lowest WHC (L-WHC) were selected for transcriptome analysis. A total of 865 genes were identified as differentially expressed genes (DEGs) between two groups, of which 633 genes were up-regulated and 232 genes were down-regulated. Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment revealed that DEGs were significantly enriched in 15 GO terms and 96 pathways. Additionally, based on protein–protein interaction (PPI) network, animal QTL database (QTLdb), and relevant literature, the study not only confirmed seven genes (HSPA12A, HSPA13, PPARγ, MYL2, MYPN, TPI, and ATP2A1) influenced WHC in accordance with previous studies, but also identified ATP2B4, ACTN1, ITGAV, TGFBR1, THBS1, and TEK as the most promising novel candidate genes affecting the WHC. These findings could offer important insight for exploring the molecular mechanism underlying the WHC trait and facilitate the improvement of beef quality.
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18
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Zuber EA, Outhouse AC, Helm ET, Gabler NK, Prusa KJ, Steadham EM, Huff-Lonergan EJ, Lonergan SM. Contribution of Early-Postmortem Proteome and Metabolome to Ultimate pH and Pork Quality. Meat and Muscle Biology 2021. [DOI: 10.22175/mmb.11709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
This study's objectives were to identify how subtle differences in ultimate pH relate to differences in pork quality and to understand how early-postmortem glycolysis contributes to variation in ultimate pH. The hypothesis was that elements in early-postmortem longissimus thoracis et lumborum proteome and metabolome could be used to predict quality defects associated with pH decline. Temperature and pH of the longissimus thoracis et lumborum were measured at 45 min, 24 h, and 14 d postmortem. Quality measurements were made after 14 d of aging. Groups were classified as normal pH (NpH; x̄ = 5 . 59 [5.53–5.67]; NpH, n = 10) and low pH (LpH; x̄ = 5 . 42 [5.38–5.45]; LpH, n = 10) at 14 d postmortem. Metabolites from 45 min postmortem were identified using GC-MS. Relative differences between proteins were quantified with two-dimensional difference in gel electrophoreses, and spots were identified with MALDI-MS. Western blot analyses were used to measure phosphofructokinase, peroxiredoxin-2, and reduced and non-reduced adenosine monophosphate deaminase-2 at 45 min and 14 d postmortem. Ultimate pH classification did not affect 45-min-postmortem pH (P = 0.64); 14-d pH was different between groups (P < 0.01). NpH had less purge loss (P < 0.01), was darker (P < 0.01), had lower star probe (P < 0.01), and had less intact day-7 desmin (P = 0.02). More pyruvate (P = 0.01) and less lactate (P = 0.09) was observed in NpH, along with more soluble lactate dehydrogenase (P = 0.03) and pyruvate kinase (P < 0.10). These observations indicate that differences in enzyme abundance or solubility may produce more pyruvate and less lactate. Fructose 6-phosphate was more abundant (P = 0.08) in the LpH group, indicating that phosphofructokinase may be involved in glycolytic differences. Furthermore, greater abundance of heat shock proteins, peroxiredoxin-2 (P = 0.02), and malate (P = 0.01) early postmortem all suggest differences in mitochondrial function and oxidative stability that contribute to quality differences. These results show that even subtle changes in ultimate pH can influence pork quality. The proteome and metabolome at 45 min postmortem are associated with variation in the extent of pH decline.
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Affiliation(s)
| | | | - Emma T. Helm
- Iowa State University Department of Animal Science
| | | | - Kenneth J. Prusa
- Iowa State University Department of Food Science and Human Nutrition
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19
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Zhang J, Cao J, Geng A, Wang H, Chu Q, Yang L, Yan Z, Zhang X, Zhang Y, Dai J, Liu H. Comprehensive Proteomic Characterization of the Pectoralis Major at Three Chronological Ages in Beijing-You Chicken. Front Physiol 2021; 12:658711. [PMID: 33815156 PMCID: PMC8012914 DOI: 10.3389/fphys.2021.658711] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Accepted: 02/22/2021] [Indexed: 11/13/2022] Open
Abstract
Chronological age is one of the important factors influencing muscle development and meat quality in chickens. To evaluate the protein expression profiles during skeletal muscle development, we performed a tandem mass tag (TMT)-based quantitative proteomic strategy in pectoralis major (breast muscle) of Beijing-You chicken (BYC) at the chronological age of 90, 120, and 150 days. Each chronological age contained 3 pooling samples or 15 birds (five birds per pooling sample). A total of 1,413 proteins were identified in chicken breast muscle with FDR < 1% and 197 of them were differentially expressed (fold change ≥1.2 or ≤0.83 and p < 0.05). There were 110 up- and 71 down-regulated proteins in 120 d vs 90 d group, 13 up- and 10 down-regulated proteins in 150 d vs 120 d group. The proteomic profiles of BYC at 120 d were very similar to those at 150 d and highly different from those at 90 d, suggesting that 120 d might be an important chronological age for BYC. Kyoto Encyclopedia of Genes and Genomes (KEGG) analyses indicated that these differentially expressed proteins were mainly involved in the pathway of glycolysis/gluconeogenesis, adrenergic signaling in cardiomyocytes, focal adhesion, oocyte meiosis and phagosome. Furthermore, some DEPs were quantified using parallel reaction monitoring (PRM) to validate the results from TMT analysis. In summary, these results provided some candidate protein-coding genes for further functional validation and contribute to a comprehensive understanding of muscle development and age-dependent meat quality regulation by proteins in chickens.
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Affiliation(s)
- Jian Zhang
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Jing Cao
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Ailian Geng
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Haihong Wang
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Qin Chu
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Linbing Yang
- Shanghai Bioprofile Technology Co., Ltd., Shanghai, China
| | - Zhixun Yan
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Xiaoyue Zhang
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Yao Zhang
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Jie Dai
- Shanghai Bioprofile Technology Co., Ltd., Shanghai, China
| | - Huagui Liu
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
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20
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López-Pedrouso M, Lorenzo JM, Gagaoua M, Franco D. Application of Proteomic Technologies to Assess the Quality of Raw Pork and Pork Products: An Overview from Farm-To-Fork. Biology (Basel) 2020; 9:E393. [PMID: 33187082 PMCID: PMC7696211 DOI: 10.3390/biology9110393] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/04/2020] [Revised: 11/05/2020] [Accepted: 11/10/2020] [Indexed: 12/11/2022]
Abstract
The quality assurance of pork meat and products includes the study of factors prior to slaughter such as handling practices, diet and castration, and others during the post-mortem period such as aging, storage, and cooking. The development over the last two decades of high-throughput techniques such as proteomics offer great opportunities to examine the molecular mechanisms and study a priori the proteins in the living pigs and main post-mortem changes and post-translational modifications during the conversion of the muscle into the meat. When the most traditional crossbreeding and rearing strategies to improve pork quality were assessed, the main findings indicate that metabolic pathways early post-mortem were affected. Among the factors, it is well documented that pre-slaughter stress provokes substantial changes in the pork proteome that led to defective meat, and consequently, novel protein biomarkers should be identified and validated. Additionally, modifications in pork proteins had a strong effect on the sensory attributes due to the impact of processing, either physical or chemical. Maillard compounds and protein oxidation should be monitored in order to control proteolysis and volatile compounds. Beyond this, the search of bioactive peptides is becoming a paramount goal of the food and nutraceutical industry. In this regard, peptidomics is a major tool to identify and quantify these peptides with beneficial effects for human health.
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Affiliation(s)
- María López-Pedrouso
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, 15872 Santiago de Compostela, Spain;
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain;
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, D15 DY05 Dublin 15, Ireland;
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain;
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21
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Hou X, Liu Q, Meng Q, Wang L, Yan H, Zhang L, Wang L. TMT-based quantitative proteomic analysis of porcine muscle associated with postmortem meat quality. Food Chem 2020; 328:127133. [PMID: 32480263 DOI: 10.1016/j.foodchem.2020.127133] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2019] [Revised: 05/01/2020] [Accepted: 05/22/2020] [Indexed: 01/31/2023]
Abstract
To explore the molecular mechanisms of meat quality, four high-quality (HQ) samples and four low-quality (LQ) samples from longissimus dorsi muscles were chosen, and tandem mass tag (TMT) labeling combined with mass spectrometry (MS) were performed to find associations between meat quality and proteome profiles. The LQ meats had lower pH, lighter color, and higher drip loss compared to the HQ meats. About 140 differentially expressed proteins were identified. Functional analysis results of differentially expressed proteins showed that decreased release of Ca2+, lower contents of type II fibers, lower contents of glycogen, and decreased glycogenolysis in HQ meats indicated a lower degree of glycolysis in HQ as compared to LQ meats. Meanwhile, some differentially expressed proteins suggested that the levels of oxidative stress and apoptosis were lower in HQ meats than in LQ meats. This study reveals physiological changes between HQ and LQ meats according to the proteome profiles.
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22
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Schulte MD, Johnson LG, Zuber EA, Steadham EM, King DA, Huff-Lonergan EJ, Lonergan SM. Investigation of the Sarcoplasmic Proteome Contribution to the Development of Pork Loin Tenderness. Meat and Muscle Biology 2020. [DOI: 10.22175/mmb.9566] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The study objectives were to determine the extent to which the sarcoplasmic proteome explains variations in aged pork loin star probe value. Pork loins (n=12) were categorized by differences in star probe at 21 d post mortem from a larger set of loins. Loins were categorized into low star probe (LSP) group (n=6; star probe<5.80 kg) and high star probe (HSP) group (n=6; star probe>7.00 kg) based on 21-d star probe value with inclusion criteria of marbling score (1.0–3.0) and 24-h pH (5.69–5.98). Quality traits were measured at 1-, 8-, 14-, and 21-d aging. Desmin and troponin-T degradation, peroxiredoxin-2 abundance, calpain-1 autolysis, and sarcomere length were determined. Two-dimensional difference gel electrophoresis and mass spectrometry were used to identify proteins that differed in abundance due to category. Star probe values were lower (P<0.01) in LSP at each day of aging compared with HSP. Greater pH values were observed (P<0.05)in LSP compared with HSP at each day of aging. Marbling score was greater (P<0.05) in LSP compared with HSP at each day of aging. Greater (P<0.05) desmin and troponin-T degradation was detected in LSP chops at 14- and 21-d aging and 8-, 14-, and 21-d aging, respectively. Greater (P<0.05) sarcomere length was determined in LSP compared with HSP at 1-,8-, and 21-d aging. Sarcoplasmic proteins from HSP chops had greater abundance (P<0.10) of metabolic and regulatory proteins, whereas the LSP chops had greater abundance (P<0.10) of stress response proteins. Star probe values were affected by pH, marbling score, protein degradation, sarcomere length, and sarcoplasmic proteome.
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Affiliation(s)
| | | | | | | | - D. Andy King
- USDA-ARS Roman L. Hruska US Meat Animal Research Center
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23
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Mouzo D, Rodríguez-vázquez R, Lorenzo JM, Franco D, Zapata C, López-pedrouso M. Proteomic application in predicting food quality relating to animal welfare. A review. Trends Food Sci Technol 2020; 99:520-30. [DOI: 10.1016/j.tifs.2020.03.029] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Boudon S, Ounaissi D, Viala D, Monteils V, Picard B, Cassar-Malek I. Label free shotgun proteomics for the identification of protein biomarkers for beef tenderness in muscle and plasma of heifers. J Proteomics 2020; 217:103685. [DOI: 10.1016/j.jprot.2020.103685] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Revised: 01/15/2020] [Accepted: 02/08/2020] [Indexed: 12/21/2022]
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25
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Sahar A, Allen P, Sweeney T, Cafferky J, Downey G, Cromie A, Hamill RM. Online Prediction of Physico-Chemical Quality Attributes of Beef Using Visible-Near-Infrared Spectroscopy and Chemometrics. Foods 2019; 8:foods8110525. [PMID: 31652829 PMCID: PMC6915407 DOI: 10.3390/foods8110525] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Revised: 10/15/2019] [Accepted: 10/16/2019] [Indexed: 12/04/2022] Open
Abstract
The potential of visible–near-infrared (Vis–NIR) spectroscopy to predict physico-chemical quality traits in 368 samples of bovine musculus longissimus thoracis et lumborum (LTL) was evaluated. A fibre-optic probe was applied on the exposed surface of the bovine carcass for the collection of spectra, including the neck and rump (1 h and 2 h post-mortem and after quartering, i.e., 24 h and 25 h post-mortem) and the boned-out LTL muscle (48 h and 49 h post-mortem). In parallel, reference analysis for physico-chemical parameters of beef quality including ultimate pH, colour (L, a*, b*), cook loss and drip loss was conducted using standard laboratory methods. Partial least-squares (PLS) regression models were used to correlate the spectral information with reference quality parameters of beef muscle. Different mathematical pre-treatments and their combinations were applied to improve the model accuracy, which was evaluated on the basis of the coefficient of determination of calibration (R2C) and cross-validation (R2CV) and root-mean-square error of calibration (RMSEC) and cross-validation (RMSECV). Reliable cross-validation models were achieved for ultimate pH (R2CV: 0.91 (quartering, 24 h) and R2CV: 0.96 (LTL muscle, 48 h)) and drip loss (R2CV: 0.82 (quartering, 24 h) and R2CV: 0.99 (LTL muscle, 48 h)) with lower RMSECV values. The results show the potential of Vis–NIR spectroscopy for online prediction of certain quality parameters of beef over different time periods.
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Affiliation(s)
- Amna Sahar
- Teagasc Food Research Centre Ashtown, Dublin D15 KN3K, Ireland.
| | - Paul Allen
- Teagasc Food Research Centre Ashtown, Dublin D15 KN3K, Ireland.
| | - Torres Sweeney
- UCD School of Veterinary Medicine, University College Dublin, Belfield, Dublin D04 W6F6, Ireland.
| | - Jamie Cafferky
- Teagasc Food Research Centre Ashtown, Dublin D15 KN3K, Ireland.
| | - Gerard Downey
- Teagasc Food Research Centre Ashtown, Dublin D15 KN3K, Ireland.
| | - Andrew Cromie
- Irish Cattle Breeders Federation, Highfield House, Shinagh, Bandon, Co. Cork P72 X050, Ireland.
| | - Ruth M Hamill
- Teagasc Food Research Centre Ashtown, Dublin D15 KN3K, Ireland.
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Paredi G, Mori F, de Marino MG, Raboni S, Marchi L, Galati S, Buschini A, Lo Fiego DP, Mozzarelli A. Is the protein profile of pig Longissimus dorsi affected by gender and diet? J Proteomics 2019; 206:103437. [PMID: 31271901 DOI: 10.1016/j.jprot.2019.103437] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 06/26/2019] [Accepted: 06/30/2019] [Indexed: 12/11/2022]
Abstract
The impact of gender and diet on the proteome of Longissimus dorsi was addressed by 2D-PAGE analysis of male and female pigs, fed with a barley-based control diet and a diet enriched with extruded linseed and plant extracts. No statistically significant difference in protein number between female and male samples was found. Furthermore, PCA excluded gender-dependent protein clusters. For both the control and enriched diet, several spots exhibited at least a 1.5-fold intensity difference, but none showed a statistically relevant variation. Protein profiles PCA for both diets indicated that the first two principal components account up to 47% of total variance, with two diet-dependent separated clusters. Among 176 common spots, 29 exhibited >1.5 fold change, mostly more abundant in the control diet. PMF identified 14 distinct proteins, including myofibrillar proteins, glycolytic enzymes and myoglobin, thus suggesting a diet-dependent meat quality. A statistically significant increase in carbonylated proteins of enriched diet samples was detected using the 2,4-dinitrophenylhydrazine method but not using fluorescein-5-thiosemicarbazide-labeled bands. ROS induction and DNA oxidative damage, detected in a human cell line exposed to digested meat from both diets, further support the notion that the enriched diet does not protect against oxidative stress. SIGNIFICANCE: The comparison of the protein profile of female and male Longissimus dorsi from pigs fed by a control diet and a diet enriched with polyphenols, indicate no gender effect, whereas diet affects the abundance of several proteins, possibly linked to meat quality. Protein carbonylation was statistically higher in meat from the enriched diet, suggesting that polyphenols at the concentration present in the diet did not exert a protective effect against oxidation.
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Affiliation(s)
- Gianluca Paredi
- Interdepartmental Center for Safety, Technologies and Innovation in Agrifood (SITEIA.PARMA), University of Parma, Parma, Italy
| | - Federica Mori
- Interdepartmental Center for Safety, Technologies and Innovation in Agrifood (SITEIA.PARMA), University of Parma, Parma, Italy
| | - Maria Giovanna de Marino
- Interdepartmental Center for Safety, Technologies and Innovation in Agrifood (SITEIA.PARMA), University of Parma, Parma, Italy
| | - Samanta Raboni
- Interdepartmental Center for Safety, Technologies and Innovation in Agrifood (SITEIA.PARMA), University of Parma, Parma, Italy; Institute of Biophysics, CNR, Pisa, Italy
| | - Laura Marchi
- Interdepartmental Centre for Molecular and Translational Oncology (COMT), University of Parma, Parma, Italy
| | - Serena Galati
- Interdepartmental Centre for Molecular and Translational Oncology (COMT), University of Parma, Parma, Italy
| | - Annamaria Buschini
- Interdepartmental Centre for Molecular and Translational Oncology (COMT), University of Parma, Parma, Italy; Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, Parma, Italy
| | - Domenico Pietro Lo Fiego
- Department of Life Sciences, University of Modena and Reggio-Emilia, Reggio Emilia, Italy; Interdepartmental Research Centre for Agri-Food Biological Resources Improvement and Valorization (BIOGEST-SITEIA), University of Modena and Reggio Emilia, P. le Europa, 1, I-42124 Reggio Emilia, Italy
| | - Andrea Mozzarelli
- Interdepartmental Center for Safety, Technologies and Innovation in Agrifood (SITEIA.PARMA), University of Parma, Parma, Italy; Department of Food and Drug, University of Parma, Parma, Italy; Institute of Biophysics, CNR, Pisa, Italy.
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Silva LH, Rodrigues RT, Assis DE, Benedeti PD, Duarte MS, Chizzotti ML. Explaining meat quality of bulls and steers by differential proteome and phosphoproteome analysis of skeletal muscle. J Proteomics 2019; 199:51-66. [DOI: 10.1016/j.jprot.2019.03.004] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2018] [Revised: 02/25/2019] [Accepted: 03/04/2019] [Indexed: 01/27/2023]
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28
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Costa C, Pinsino A, Bonaventura R, Russo R, Zito F, Matranga V. A pilot study for an innovative approach highlighting Actin and COI mRNAs as potential biomarkers of quality of the edible crustacean Nephrops norvegicus (Linnaeus, 1758). Food Control 2019. [DOI: 10.1016/j.foodcont.2018.10.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Xing T, Gao F, Tume RK, Zhou G, Xu X. Stress Effects on Meat Quality: A Mechanistic Perspective. Compr Rev Food Sci Food Saf 2018; 18:380-401. [PMID: 33336942 DOI: 10.1111/1541-4337.12417] [Citation(s) in RCA: 99] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2018] [Revised: 10/31/2018] [Accepted: 11/12/2018] [Indexed: 12/16/2022]
Abstract
Stress inevitably occurs from the farm to abattoir in modern livestock husbandry. The effects of stress on the behavioral and physiological status and ultimate meat quality have been well documented. However, reports on the mechanism of stress effects on physiological and biochemical changes and their consequent effects on meat quality attributes have been somewhat disjointed and limited. Furthermore, the causes of variability in meat quality traits among different animal species, muscle fibers within an animal, and even positions within a piece of meat in response to stress are still not entirely clear. This review 1st summarizes the primary stress factors, including heat stress, preslaughter handling stress, oxidative stress, and other stress factors affecting animal welfare; carcass quality; and eating quality. This review further delineates potential stress-induced pathways or mediators, including AMP-activated protein kinase-mediated energy metabolism, crosstalk among calcium signaling pathways and reactive oxygen species, protein modification, apoptosis, calpain and cathepsin proteolytic systems, and heat shock proteins that exert effects that cause biochemical changes during the early postmortem period and affect the subsequent meat quality. To obtain meat of high quality, further studies are needed to unravel the intricate mechanisms involving the aforementioned signaling pathways or mediators and their crosstalk.
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Affiliation(s)
- Tong Xing
- College of Animal Science and Technology, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural Univ., Nanjing, 210095, China
| | - Feng Gao
- College of Animal Science and Technology, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural Univ., Nanjing, 210095, China
| | - Ronald K Tume
- College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, 210095, Jiangsu, China
| | - Guanghong Zhou
- College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, 210095, Jiangsu, China
| | - Xinglian Xu
- College of Food Science and Technology, Nanjing Agricultural Univ., Nanjing, 210095, Jiangsu, China
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Gagaoua M, Monteils V, Picard B. Data from the Farmgate-to-Meat Continuum Including Omics-Based Biomarkers to Better Understand the Variability of Beef Tenderness: An Integromics Approach. J Agric Food Chem 2018; 66:13552-13563. [PMID: 30512949 DOI: 10.1021/acs.jafc.8b05744] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
This study is based on an integromic approach of 71 young bulls' data from the farmgate-to-meat continuum including omics-based biomarkers, to understand beef tenderness variability in two muscle cuts that differ by their contractile and metabolic properties. By the means of chemometrics using partial least-squares (PLS) and principal component regressions (PCR), important variables from a list of 49 that characterize four levels of the continuum (rearing factors-carcass-muscle-meat) were identified to explain tenderness of Longissimus thoracis (LT) and Semitendinosus (ST) muscles evaluated by a sensory panel and instrumental Warner-Bratzler shear force (WBSF). The PLS and PCR analyses validated 16 and 15 variables for LT and 12 and 14 for ST from the whole continuum to explain sensory tenderness and WBSF, respectively. Among the explanatory variables in the four models and in line with the role of apoptosis in tenderness determinism, HSP70-1A/B (a heat shock protein) was retained to explain beef tenderness irrespective of muscle and evaluation method. Similarly, dressing percentage from the carcass level was another robust predictor but in a muscle-dependent direction manner. HSP20, ENO3, and MyHC-I as three muscle protein biomarkers and dry matter intake (DMI) as a rearing factor were involved in three models to explain beef tenderness. This study highlighted also that several variables were muscle-specific irrespective of the evaluation method of tenderness. For LT muscle, six variables including three carcass traits (fatness score, fat carcass %, and muscle carcass %), two muscle biomarkers (HSP70-8 and MyHC-IIx/b), and one meat quality trait (pH3h) were found. For ST muscle, five variables were validated from two rearing factors (average daily gain and feed efficiency) and three structural protein biomarkers (α-actin, MyBP-H, and CapZ-β). Finally, for WBSF only, lactate dehydrogenase chain B (LDH-B) was retained positively for LT and negatively for ST muscles. Overall, this trial showed that tenderness of LT and ST muscle cuts is influenced by variables belonging to the whole continuum with relationships that depend on both the muscle type and the evaluation method. It further highlighted the potential of integromic/chemometric approaches on the farmgate-to-meat continuum data to better understand the sophisticated biological processes that orchestrate the conversion of muscle into meat and tenderness determinism.
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Affiliation(s)
- Mohammed Gagaoua
- Université Clermont Auvergne , INRA, VetAgro Sup, UMR Herbivores , F-63122 Saint-Genès-Champanelle , France
| | - Valérie Monteils
- Université Clermont Auvergne , INRA, VetAgro Sup, UMR Herbivores , F-63122 Saint-Genès-Champanelle , France
| | - Brigitte Picard
- Université Clermont Auvergne , INRA, VetAgro Sup, UMR Herbivores , F-63122 Saint-Genès-Champanelle , France
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31
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Cai K, Shao W, Chen X, Campbell YL, Nair MN, Suman SP, Beach CM, Guyton MC, Schilling MW. Meat quality traits and proteome profile of woody broiler breast (pectoralis major) meat. Poult Sci 2018; 97:337-346. [PMID: 29053841 DOI: 10.3382/ps/pex284] [Citation(s) in RCA: 78] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2017] [Accepted: 09/07/2017] [Indexed: 01/03/2023] Open
Abstract
Woody breast meat has recently become prevalent in the broiler industry in both the United States and European Union. Recent publications have described the meat quality characteristics of woody breast meat as having hardened areas and pale ridge-like bulges at both the caudal and cranial regions of the breast. The present study investigated the meat quality (pH, color, cooking loss, and shear force) and protein quality characteristics (protein and salt-soluble protein content) in woody breast meat as compared to normal breast meat. In addition, the differences in the muscle proteome profiles of woody and normal breast meat were characterized. Results indicated that woody breast meat had a greater average pH (P < 0.0001) and cooking loss (P = 0.001) than normal breast meat, but woody breast meat did not differ in shear force (P > 0.05) in comparison to normal breast meat samples. The L*, a*, and b* values of woody breast fillets were greater than normal breast fillets (P < 0.0001 to L*; P = 0.002 to a*; P = 0.016 to b*). The woody breast meat had more fat (P < 0.0001) and moisture (P < 0.021) and less protein (P < 0.0001) and salt-soluble protein (P < 0.0001) when compared with normal breast fillets. Whole muscle proteome analysis indicated 8 proteins that were differentially expressed (P < 0.05) between normal and woody breast meat samples. The differences in muscle proteome between normal and woody breast meat indicated an increased oxidative stress in woody breast meat when compared to normal meat. In addition, the abundance of some glycolytic enzymes, which are critical to the regeneration of adenosine triphosphate (ATP) in postmortem muscles, was lower in woody breast meat than in normal breast meat. Proteomic differences provide additional information on the biochemical pathways and genetic variations that lead to woody breast meat. Further research should be conducted to elucidate the genetic and nutritional contributions to the proliferation of woody breast meat in the United States.
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Affiliation(s)
- K Cai
- School of Food Science and Engineering, Hefei University of Technology, Hefei, 230009 PRA
| | - W Shao
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State 39762
| | - X Chen
- Department of Poultry Science, Mississippi State University, Mississippi State 39762
| | - Y L Campbell
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State 39762
| | - M N Nair
- Department of Animal and Food Sciences, University of Kentucky, Lexington 40546
| | - S P Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington 40546
| | - C M Beach
- Proteomics Core Facility, University of Kentucky, Lexington 40506
| | - M C Guyton
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State 39762
| | - M W Schilling
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State 39762
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Pinsino A, Bonaventura R, Costa C, Russo R, Zito F, Guarrasi V, Matranga V. The 70-kDa Heat-shock Protein as a Potential Biomarker of Quality of the Parapenaeus longirostris Shrimp Flesh. Journal of Aquatic Food Product Technology 2017. [DOI: 10.1080/10498850.2017.1410507] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Annalisa Pinsino
- Consiglio Nazionale delle Ricerche, Istituto di Biomedicina e Immunologia Molecolare “A. Monroy”, Palermo, Italy
| | - Rosa Bonaventura
- Consiglio Nazionale delle Ricerche, Istituto di Biomedicina e Immunologia Molecolare “A. Monroy”, Palermo, Italy
| | - Caterina Costa
- Consiglio Nazionale delle Ricerche, Istituto di Biomedicina e Immunologia Molecolare “A. Monroy”, Palermo, Italy
| | - Roberta Russo
- Consiglio Nazionale delle Ricerche, Istituto di Biomedicina e Immunologia Molecolare “A. Monroy”, Palermo, Italy
| | - Francesca Zito
- Consiglio Nazionale delle Ricerche, Istituto di Biomedicina e Immunologia Molecolare “A. Monroy”, Palermo, Italy
| | - Valeria Guarrasi
- Consiglio Nazionale delle Ricerche, Istituto di Biomedicina e Immunologia Molecolare “A. Monroy”, Palermo, Italy
- Consiglio Nazionale delle Ricerche, Istituto di Biofisica, Palermo, Italy
| | - Valeria Matranga
- Consiglio Nazionale delle Ricerche, Istituto di Biomedicina e Immunologia Molecolare “A. Monroy”, Palermo, Italy
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Chernukha IM, Fedulova LV, Akhremko AG, Kotenkova EA. A comparative study of Sus scrofa M. longissimus dorsi with different changes in quality. Potr S J F Sci 2017. [DOI: 10.5219/769] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The comparative study of Sus scrofa muscle tissue with different defects of quality was carried out. Such analysis methods as determination of water-binding capacity (WBC) and pH values, microstructural studies, proteome methods, mass spectrometric methods, high performance liquid chromatography (HPLC) and determine the concentration of cathepsin D, calpain 3 and myoglobin were applied in current study. DFD meat was characterized by high pH (6.2) and WBC (93.18%), while PSE - low pH (5.5) and WBC (79.19%). pH and WBC values in NOR pork was medium and averaged 5.9 and 92.05%, respectively. Microstructural studies revealed that fiber in exudative pork was the least and averaged 39.7 µm, normal pork was characterized by diameter of muscle of 45.5 µm, while DFD pork ‑ 48.3 µm. Protein composition of Sus scrofa muscle tissues were also investigated by one-dimensional and two-dimensional electrophoresis. 6 protein fractions were identified by mass spectrometry and confirmed as potential biomarkers of pork quality defects in meat and processes meat product. It also has been shown that PSE pork contains 8 characteristic peptides, NOR - 14, DFD - 18. Cathepsin D, calpain 3 and myoglobin content were measured in pork of different categories. The highest content of cathepsin D, calpain 3 and myoglobin was noticed in PSE pork and averaged 82.16 ±3.30 ng.mL-1; 1.280 ±0.082 ng.mL-1; 3.973 ±0.506 ng.mL-1, respectively. Since the study was carried out on samples of meat 24 hours after slaughter, this work had the prospect to further study of meat with different defects of quality during long-term autolysis.
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Lesiow T, Rentfrow GK, Xiong YL. Polyphosphate and myofibrillar protein extract promote transglutaminase-mediated enhancements of rheological and textural properties of PSE pork meat batters. Meat Sci 2017; 128:40-46. [DOI: 10.1016/j.meatsci.2017.02.002] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2016] [Revised: 02/01/2017] [Accepted: 02/02/2017] [Indexed: 11/30/2022]
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Przybylski W, Żelechowska E, Czauderna M, Jaworska D, Kalicka K, Wereszka K. Protein profile and physicochemical characteristics of meat of lambs fed diets supplemented with rapeseed oil, fish oil, carnosic acid, and different chemical forms of selenium. Arch Anim Breed 2017. [DOI: 10.5194/aab-60-105-2017] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
Abstract. The objective of this study was to evaluate the physicochemical characteristics of the longissimus muscle of lambs fed a control diet containing 3 % rapeseed oil (RO) (group I); an experimental diet with 2 % RO and 1 % fish oil (FO) (group II); or experimental diets with coupled addition of 2 % RO, 1 % FO, and 0.1 % carnosic acid (CA) (group III) without/with 0.35 ppm Se as selenized yeast (SeY) (group IV) or selenate (SeVI as sodium selenate, Na2SeO4) (group V). The results showed that dietary FO or SeVI affected the ultimate pH and meat color in comparison to lambs fed the control diet. The differences noted between diets in the case of muscle tissue were as follows: myosin HC (heavy chain) and LC1 (light chain), 150 kDa, α-actinin, 60 kDa, and TnT (troponin T), 30 kDa protein. The addition of FO to lamb diets resulted in a lower content of 30 kDa proteins, which are indicators of proteolysis. Considering the protein profile of drip loss, results showed effects of dietary administration of FO, CA, and Se (as SeY and SeVI) on the abundance of the following sarcoplasmic proteins: AMPDA (AMP deaminase), PGM (phosphoglucomutase), PK/PGI (pyruvate kinase/phosphoglucose isomerase), CK/PGAK (creatine kinase/phosphoglycerate kinase), ALD (aldolase), LDH (lactate dehydrogenase), PGAM (phosphoglycerate mutase), and TPI (triosephosphate isomerase). The lower content of TPI (in group II with comparison to groups III–V) and PGAM (in group II with comparison to group I and III) could be due to a higher ultimate pH in the group with FO addition, whereas lower contents of CK/PGAK, ALD, and LDH were attributed to Se addition. In comparison to the control diet, all experimental diets without SeVI decreased the content of the sum of all assayed amino acids ( ∑ AAs), indispensable amino acids ( ∑ IAAs), and dispensable amino acids ( ∑ DAAs) in the muscle. The highest ratios of ∑ IAAs to ∑ DAAs and ∑ IAAs to ∑ AAs were found in the muscle of lambs fed the diet containing RO, FO, and CA. The FO-supplemented diet with CA and SeVI increased the abundance of methionine in the muscle in comparison to the control diet and the FO-supplemented diet without/with CA.
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Schilling MW, Suman SP, Zhang X, Nair MN, Desai MA, Cai K, Ciaramella MA, Allen PJ. Proteomic approach to characterize biochemistry of meat quality defects. Meat Sci 2017; 132:131-138. [PMID: 28454727 DOI: 10.1016/j.meatsci.2017.04.018] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2017] [Revised: 04/19/2017] [Accepted: 04/19/2017] [Indexed: 02/06/2023]
Abstract
Proteomics can be used to characterize quality defects including pale, soft, and exudative (PSE) meat (pork and poultry), woody broiler breast meat, reddish catfish fillets, meat toughness, and beef myoglobin oxidation. PSE broiler meat was characterized by 15 proteins that differed in abundance in comparison to normal broiler breast meat, and eight proteins were differentially expressed in woody breast meat in comparison to normal breast meat. Hemoglobin was the only protein that was differentially expressed between red and normal catfish fillets. However, inducing low oxygen and/or heat stress conditions to catfish fillets did not lead to the production of red fillets. Proteomic data provided information pertaining to the protein differences that exist in meat quality defects. However, these data need to be evaluated in conjunction with information pertaining to genetics, nutrition, environment of the live animal, muscle to meat conversion, meat quality analyses and sensory attributes to understand causality, protein biomarkers, and ultimately how to prevent quality defects.
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Affiliation(s)
- M W Schilling
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, United States.
| | - S P Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States
| | - X Zhang
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, United States
| | - M N Nair
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States
| | - M A Desai
- Reed Food Technology, Pearl, MS 39208, United States
| | - K Cai
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, United States
| | - M A Ciaramella
- New York Sea Grant, College of Agriculture and Life Sciences, Cornell University, Stony Brook, NY 11794, United States
| | - P J Allen
- Department of Wildlife, Fisheries, and Aquaculture, Mississippi State University, Mississippi State, MS 39762, United States
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Xing T, Wang C, Zhao X, Dai C, Zhou G, Xu X. Proteome Analysis Using Isobaric Tags for Relative and Absolute Analysis Quantitation (iTRAQ) Reveals Alterations in Stress-Induced Dysfunctional Chicken Muscle. J Agric Food Chem 2017; 65:2913-2922. [PMID: 28304171 DOI: 10.1021/acs.jafc.6b05835] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The current study was designed to investigate changes in the protein profiles of pale, soft, and exudative (PSE)-like muscles of broilers subjected to transportation under high-temperature conditions, using isobaric tags for relative and absolute analysis quantitation (iTRAQ). Arbor Acres chickens (n = 112) were randomly divided into two treatments: unstressed control (CON) and 0.5 h of transport (T). Birds were transported according to a designed protocol. Pectoralis major (PM) muscle samples in the T group were collected and classified as normal (T-NOR) or PSE-like (T-PSE). Plasma activities of stress indicators, muscle microstructure, and proteome were measured. Results indicated that broilers in the T-PSE group exhibited higher activities of plasma stress indicators. The microstructure of T-PSE group showed a looser network and larger intercellular spaces in comparison to the other groups. Proteomic analysis, based on iTRAQ, revealed 29 differentially expressed proteins in the T-NOR and T-PSE groups that were involved in protein turnover, signal transduction, stress and defense, calcium handling, cell structure, and metabolism. In particular, proteins relating to the glycolysis pathway, calcium signaling, and molecular chaperones exhibited significant differences that may contribute to the inferior post-mortem meat quality. Overall, the proteomic results provide a further understanding of the mechanism of meat quality changes in response to stress.
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Affiliation(s)
- Tong Xing
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, China
| | - Chong Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, China
| | - Xue Zhao
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, China
| | - Chen Dai
- Experimental Teaching Center of Life Science, Nanjing Agricultural University , Nanjing 210095, People's Republic of China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, China
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Yu TY, Morton JD, Clerens S, Dyer JM. Cooking-Induced Protein Modifications in Meat. Compr Rev Food Sci Food Saf 2016; 16:141-159. [DOI: 10.1111/1541-4337.12243] [Citation(s) in RCA: 110] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2016] [Revised: 10/21/2016] [Accepted: 10/24/2016] [Indexed: 12/14/2022]
Affiliation(s)
- Tzer-Yang Yu
- Food & Bio-Based Products; AgResearch Lincoln Research Centre; Private Bag 4749 Christchurch 8140 New Zealand
- Wine, Food & Molecular Biosciences, Faculty of Agriculture and Life Sciences; Lincoln Univ; PO Box 84 Canterbury 7647 New Zealand
| | - James D. Morton
- Wine, Food & Molecular Biosciences; Faculty of Agriculture and Life Sciences, Lincoln Univ; PO Box 84 Canterbury 7647 New Zealand
- Biomolecular Interaction Centre; Univ. of Canterbury; Private Bag 4800 Christchurch 8140 New Zealand
| | - Stefan Clerens
- Food & Bio-Based Products; AgResearch Lincoln Research Centre; Private Bag 4749 Christchurch 8140 New Zealand
- Biomolecular Interaction Centre; Univ. of Canterbury; Private Bag 4800 Christchurch 8140 New Zealand
| | - Jolon M. Dyer
- Food & Bio-Based Products; AgResearch Lincoln Research Centre; Private Bag 4749 Christchurch 8140 New Zealand
- Riddet Inst; Massey Univ; Palmerston North 4442 New Zealand
- Wine, Food & Molecular Biosciences, Faculty of Agriculture and Life Sciences; Lincoln Univ; PO Box 84 Canterbury 7647 New Zealand
- Biomolecular Interaction Centre; Univ. of Canterbury; Private Bag 4800 Christchurch 8140 New Zealand
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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] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 05/11/2016] [Indexed: 11/20/2022] Open
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Zuo H, Han L, Yu Q, Niu K, Zhao S, Shi H. Proteome changes on water-holding capacity of yak longissimus lumborum during postmortem aging. Meat Sci 2016; 121:409-419. [DOI: 10.1016/j.meatsci.2016.07.010] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2016] [Revised: 07/12/2016] [Accepted: 07/13/2016] [Indexed: 01/24/2023]
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Murphy S, Dowling P, Ohlendieck K. Comparative Skeletal Muscle Proteomics Using Two-Dimensional Gel Electrophoresis. Proteomes 2016; 4:proteomes4030027. [PMID: 28248237 PMCID: PMC5217355 DOI: 10.3390/proteomes4030027] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2016] [Revised: 08/31/2016] [Accepted: 09/07/2016] [Indexed: 12/16/2022] Open
Abstract
The pioneering work by Patrick H. O’Farrell established two-dimensional gel electrophoresis as one of the most important high-resolution protein separation techniques of modern biochemistry (Journal of Biological Chemistry1975, 250, 4007–4021). The application of two-dimensional gel electrophoresis has played a key role in the systematic identification and detailed characterization of the protein constituents of skeletal muscles. Protein changes during myogenesis, muscle maturation, fibre type specification, physiological muscle adaptations and natural muscle aging were studied in depth by the original O’Farrell method or slightly modified gel electrophoretic techniques. Over the last 40 years, the combined usage of isoelectric focusing in the first dimension and sodium dodecyl sulfate polyacrylamide slab gel electrophoresis in the second dimension has been successfully employed in several hundred published studies on gel-based skeletal muscle biochemistry. This review focuses on normal and physiologically challenged skeletal muscle tissues and outlines key findings from mass spectrometry-based muscle proteomics, which was instrumental in the identification of several thousand individual protein isoforms following gel electrophoretic separation. These muscle-associated protein species belong to the diverse group of regulatory and contractile proteins of the acto-myosin apparatus that forms the sarcomere, cytoskeletal proteins, metabolic enzymes and transporters, signaling proteins, ion-handling proteins, molecular chaperones and extracellular matrix proteins.
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Affiliation(s)
- Sandra Murphy
- Department of Biology, Maynooth University, National University of Ireland, Maynooth, Co. Kildare, Ireland.
| | - Paul Dowling
- Department of Biology, Maynooth University, National University of Ireland, Maynooth, Co. Kildare, Ireland.
| | - Kay Ohlendieck
- Department of Biology, Maynooth University, National University of Ireland, Maynooth, Co. Kildare, Ireland.
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Tian X, Wu W, Yu Q, Hou M, Jia F, Li X, Dai R. Quality and proteome changes of beef M.longissimus dorsi cooked using a water bath and ohmic heating process. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.02.013] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Di Luca A, Hamill RM, Mullen AM, Slavov N, Elia G. Comparative Proteomic Profiling of Divergent Phenotypes for Water Holding Capacity across the Post Mortem Ageing Period in Porcine Muscle Exudate. PLoS One 2016; 11:e0150605. [PMID: 26950297 PMCID: PMC4780776 DOI: 10.1371/journal.pone.0150605] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2015] [Accepted: 02/17/2016] [Indexed: 02/06/2023] Open
Abstract
Two dimensional Difference Gel Electrophoresis (2-D DIGE) and mass spectrometry were applied to investigate the changes in metabolic proteins that occur over a seven day (day 1, 3 and 7) post mortem ageing period in porcine centrifugal exudate from divergent meat quality phenotypes. The objectives of the research were to enhance our understanding of the phenotype (water holding capacity) and search for biomarkers of this economically significant pork quality attribute. Major changes in protein abundance across nine phenotype-by-time conditions were observed. Proteomic patterns were dominated by post mortem ageing timepoint. Using a machine learning algorithm (l1-regularized logistic regression), a model was derived with the ability to discriminate between high drip and low drip phenotypes using a subset of 25 proteins with an accuracy of 63%. Models discriminating between divergent phenotypes with accuracy of 72% and 73% were also derived comparing respectively, high drip plus intermediate phenotype (considered as one phenotype) versus low drip and comparing low drip plus intermediate phenotype (considered as one phenotype) versus high drip. In all comparisons, the general classes of discriminatory proteins identified include metabolic enzymes, stress response, transport and structural proteins. In this research we have enhanced our understanding of the protein related processes underpinning this phenotype and provided strong data to work toward development of protein biomarkers for water holding capacity.
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Affiliation(s)
| | - Ruth M. Hamill
- Teagasc, Food Research Centre, Ashtown, Dublin 15, Ireland
- * E-mail:
| | | | - Nikolai Slavov
- Department of Bioengineering, Northeastern University, Boston, MA 02115, United States of America
| | - Giuliano Elia
- Mass Spectrometry Resource, UCD Conway Institute of Biomolecular and Biomedical Research, Belfield, Dublin 4, Ireland
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Bowker B, Gamble G, Zhuang H. Exudate Protein Composition and Meat Tenderness of Broiler Breast Fillets. Poult Sci 2016; 95:133-7. [DOI: 10.3382/ps/pev312] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/27/2015] [Indexed: 11/20/2022] Open
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Costa-Lima BR, Suman SP, Li S, Beach CM, Silva TJ, Silveira ET, Bohrer BM, Boler DD. Dietary ractopamine influences sarcoplasmic proteome profile of pork Longissimus thoracis. Meat Sci 2015; 103:7-12. [DOI: 10.1016/j.meatsci.2014.12.008] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2014] [Revised: 08/27/2014] [Accepted: 12/19/2014] [Indexed: 11/29/2022]
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Yu T, Morton JD, Clerens S, Dyer JM. In-depth characterisation of the lamb meat proteome from longissimus lumborum. EuPA Open Proteomics 2015; 6:28-41. [DOI: 10.1016/j.euprot.2015.01.001] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Wu W, Fu Y, Therkildsen M, Li XM, Dai RT. Molecular Understanding of Meat Quality Through Application of Proteomics. Food Reviews International 2014. [DOI: 10.1080/87559129.2014.961073] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Geng X, Xu T, Niu Z, Zhou X, Zhao L, Xie Z, Xue D, Zhang F, Xu C. Differential proteome analysis of the cell differentiation regulated by BCC, CRH, CXCR4, GnRH, GPCR, IL1 signaling pathways in Chinese fire-bellied newt limb regeneration. Differentiation 2014; 88:85-96. [DOI: 10.1016/j.diff.2014.10.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2014] [Revised: 10/07/2014] [Accepted: 10/29/2014] [Indexed: 12/11/2022]
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Shishkin SS, Kovalev LI, Kovaleva MA, Ivanov AV, Eremina LS, Sadykhov EG. The application of proteomic technologies for the analysis of muscle proteins of farm animals used in the meat industry (Review). APPL BIOCHEM MICRO+ 2014. [DOI: 10.1134/s0003683814050093] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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