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Shi J, Fu Y, Zhao XH, Lametsch R. Glycation sites and bioactivity of lactose-glycated caseinate hydrolysate in lipopolysaccharide-injured IEC-6 cells. J Dairy Sci 2020; 104:1351-1363. [PMID: 33309364 DOI: 10.3168/jds.2020-19018] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [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: 06/04/2020] [Accepted: 09/25/2020] [Indexed: 01/13/2023]
Abstract
During the thermal processing of milk, Maillard reactions occur between proteins and lactose to generate glycated proteins. In this study, a lactose-glycated caseinate was hydrolyzed by trypsin. The obtained glycated caseinate (GCN) hydrolysate had a lactose content of 10.8 g/kg of protein. We identified its glycation sites and then assessed it for its protective effect against lipopolysaccharide-induced barrier injury using a rat intestinal epithelial cell line (IEC-6 cells) as a cell model and unglycated caseinate (CN) hydrolysate as a reference. Results from our liquid chromatography-mass spectrometry analysis of the GCN hydrolysate verified that lactose glycation occurred at the Lys residues in 3 casein components (αS1-casein, β-casein, and κ-casein), and this resulted in the formation of 5 peptides with the following amino acid sequences: EMPFPKYPKYPVEPF, HIQKEDVPSE, GSENSEKTTMPL, NQDKTEIPT, and EGIHAQQKEPM. The results from cell experiments showed that the 2 hydrolysates could promote cell growth and decrease lactate dehydrogenase release in the lipopolysaccharide-injured cells; more importantly, they could partially protect the damaged barrier function of the cells by increasing trans-epithelial electrical resistance, decreasing epithelial permeability, and upregulating the expression of the 3 tight junction proteins zonula occludens-1, occludin, and claudin-1. However, compared with CN hydrolysate, GCN hydrolysate showed lower efficacy in protecting against cellular barrier dysfunction. We propose that the different chemical characteristics of the CN hydrolysate and the GCN hydrolysate (i.e., amino acid loss and lactose conjugation) contributed to the lower barrier-protective efficacy of the GCN hydrolysate. During dairy processing, protein glycation of the Maillard type might have a non-negligible, unfavorable effect on dairy proteins, in view of the resulting protein glycation we found and the critical function of proteins for maintaining the integrity of the intestinal barrier.
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Affiliation(s)
- J Shi
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030 Harbin, China
| | - Y Fu
- College of Food Science, Southwest University, 400715 Chongqing, China
| | - X H Zhao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030 Harbin, China; School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, 525000 Maoming, PR China; Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Guangdong University of Petrochemical Technology, 525000 Maoming, PR China.
| | - R Lametsch
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C, Denmark.
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Li CB, Li J, Zhou GH, Lametsch R, Ertbjerg P, Brüggemann DA, Huang HG, Karlsson AH, Hviid M, Lundström K. Electrical stimulation affects metabolic enzyme phosphorylation, protease activation, and meat tenderization in beef. J Anim Sci 2011; 90:1638-49. [PMID: 22147478 DOI: 10.2527/jas.2011-4514] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The objective of this study was to investigate the response of sarcoplasmic proteins in bovine LM to low-voltage electrical stimulation (ES; 80 V, 35 s) after dressing and its contribution to meat tenderization at an early postmortem time. Proteome analysis showed that ES resulted in decreased (P < 0.05) phosphorylation of creatine kinase M chain, fructose bisphosphate aldolase C-A, β-enolase, and pyruvate kinase at 3 h postmortem. Zymography indicated an earlier (P < 0.05) activation of μ-calpain in ES muscles. Free lysosomal cathepsin B and L activity increased faster (P < 0.05) in ES muscles up to 24 h. Immunohistochemistry and transmission electron microscopy further indicated that lysosomal enzymes were released at an early postmortem time. Electrical stimulation also induced ultrastructural disruption of sarcomeres. In addition, ES accelerated (P < 0.05) the depletion of ATP, creatine phosphate, and glycogen, as well as a pH decline and the more preferred pH/temperature decline mode. Finally, ES accelerated meat tenderization, resulting in lesser (P < 0.05) shear force values than the control over the testing time. A possible relationship was suggested between a change in the phosphorylation of energy metabolic enzymes and the postmortem tenderization of beef. Our results suggested the possible importance of the activation of μ-calpain, phosphorylation of sarcoplasmic proteins, and release of lysosomal enzymes for ES-induced tenderization of beef muscle.
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Affiliation(s)
- C B Li
- Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden.
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Gandolfi G, Pomponio L, Ertbjerg P, Karlsson A, Nanni Costa L, Lametsch R, Russo V, Davoli R. Investigation on CAST, CAPN1 and CAPN3 porcine gene polymorphisms and expression in relation to post-mortem calpain activity in muscle and meat quality. Meat Sci 2011; 88:694-700. [DOI: 10.1016/j.meatsci.2011.02.031] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2010] [Revised: 02/22/2011] [Accepted: 02/28/2011] [Indexed: 11/28/2022]
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Gratacós-Cubarsí M, Castellari M, Hortós M, García-Regueiro JA, Lametsch R, Jessen F. Effects of tetracycline administration on the proteomic profile of pig muscle samples (L. dorsi). J Agric Food Chem 2008; 56:9312-9316. [PMID: 18778074 DOI: 10.1021/jf801390z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Effect of tetracycline (TC) administration on the proteomic profile of pig muscle was evaluated by 2D electrophoresis and MALDI-TOF mass spectrometry. The TC content at slaughter was determined in L. dorsi samples by HPLC-DAD. Mean residual concentration of TC in the muscle of treated animals, calculated as the sum of TC and epi-TC was 126.3 microg/kg, indicating a rapid elimination of TC in this tissue. Several differential spots (n = 54, p < 0.05) were observed in protein profiles from control and treated animals. MALDI-TOF identification gave a positive match for 5 differential spots, that is, glycerol-3-phosphate dehydrogenase 1 (G3PD1), phosphoglycerate kinase 1, novelprotein (0610037L13Rik), leucine aminopeptidase 3 (LAP), and hypothetical protein isoform 2. Results show that proteomics could be a useful tool to reveal pharmacological treatments with TC, even if the possible uses of differential spots as biomarkers to detect illegal administration of TC require further studies. Different spot patterns as a consequence of TC treatments seem to be another interesting issue for the consequences on tissue metabolism and meat quality.
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Affiliation(s)
- M Gratacós-Cubarsí
- Food Chemistry Unit, IRTA-Monells, Finca Camps i Armet s/n, Monells, Girona, Spain.
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Gratacós-Cubarsí M, Lametsch R. Determination of changes in protein conformation caused by pH and temperature. Meat Sci 2008; 80:545-9. [DOI: 10.1016/j.meatsci.2007.11.019] [Citation(s) in RCA: 15] [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] [Received: 10/02/2007] [Revised: 11/19/2007] [Accepted: 11/19/2007] [Indexed: 11/17/2022]
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Lametsch R, Knudsen J, Ertbjerg P, Oksbjerg N, Therkildsen M. Novel method for determination of myofibril fragmentation post-mortem. Meat Sci 2007; 75:719-24. [DOI: 10.1016/j.meatsci.2006.10.002] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2006] [Revised: 09/29/2006] [Accepted: 10/07/2006] [Indexed: 10/23/2022]
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Lametsch R, Kristensen L, Larsen MR, Therkildsen M, Oksbjerg N, Ertbjerg P. Changes in the muscle proteome after compensatory growth in pigs. J Anim Sci 2006; 84:918-24. [PMID: 16543570 DOI: 10.2527/2006.844918x] [Citation(s) in RCA: 70] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Abstract
Sixteen female pigs (Duroc x Landrace x Large White) were divided into 2 groups, which had either free access to the diet (control group) or were feed-restricted from d 28 to 80 and then had free access to the diet (compensatory growth group). The sensory analysis showed that the pigs exhibiting compensatory growth produced meat with increased tenderness compared with control pigs (P < 0.05). To gain further knowledge of the influence of compensatory growth on meat tenderness, the sarcoplasmic protein fraction of muscle tissue was studied at the time of slaughter and 48 h postmortem using proteome analysis. At slaughter, 7 different proteins were found to be affected by compensatory growth: HSC70, HSP27, enolase 3, glycerol-3-phosphate dehydrogenase, aldehyde dehydrogenase E2, aldehyde dehydrogenase E3, and biphosphoglycerate mutase. The HSC70 and HSP27 both belong to the heat shock family and are known to play a role during muscle development. Hence, they may be affected by compensatory growth and increased protein turnover. Forty-eight hours after slaughter, 8 different proteins were found to be affected by compensatory growth: myosin light chain (MLC) II, MLC III, sulfite oxidase, chloride intracellular channel 1, 14-3-3 protein gamma, elongin B, and phosphohistidine phosphatase 14. The changes observed on MLC II and MLC III could be a consequence of enzymatic cleavage in the neck region of the globular myosin head domain that causes the release of MLC II and MLC III from the actomyosin complex. It has previously been hypothesized that compensatory growth results in an increased postmortem proteolysis; thus it was presumed that the intensity of some protein fragments would be affected by compensatory growth. However, the peptides that were found to be affected at 48 h postmortem were all full-length proteins. The 14-3-3 protein gamma has been proposed to play a role in the contraction of muscle during rigor and may thereby have an effect on meat tenderness. This study reveals some very interesting changes in the muscle proteome affected by compensatory growth, which may be useful in understanding the relationship among compensatory growth, protein turnover, and meat tenderness.
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Affiliation(s)
- R Lametsch
- Department of Food Science, Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
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Lametsch R, Roepstorff P, Møller H, Bendixen E. Identification of myofibrillar substrates for μ-calpain. Meat Sci 2004; 68:515-21. [DOI: 10.1016/j.meatsci.2004.03.018] [Citation(s) in RCA: 77] [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: 04/03/2003] [Revised: 03/22/2004] [Accepted: 03/25/2004] [Indexed: 11/15/2022]
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Lametsch R, Bendixen E. Proteome analysis applied to meat science: characterizing postmortem changes in porcine muscle. J Agric Food Chem 2001; 49:4531-4537. [PMID: 11599984 DOI: 10.1021/jf010103g] [Citation(s) in RCA: 84] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The aim of this work was to test the application of two-dimensional electrophoresis (2DE)-based proteome analysis in studying muscle tissues and meat of pork, and to use this technology to characterize as many of the changes that occur in pig muscle proteins during post mortem storage of the carcass as possible. For this purpose, 2DE proved to be a powerful tool, as it is far more sensitive and shows a higher resolving power than conventional SDS-PAGE, allowing for the precise and semiquantitative recognition of approximately 1000 individual muscle proteins in every 2DE display. In this study, we have chosen to analyze the subset of muscle proteins that have molecular masses of 5-200 kDa, and can be reproducibly separated in the pH span of 4-9. By comparing 2DE patterns of muscle samples taken immediately after slaughter (time 0), as well as those taken 4, 8, 24, and 48 h post mortem, we have estimated the relative changes of individual muscle proteins during the post mortem storage of the carcass. In this paper, of these changes we report the 15 most notable.
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Affiliation(s)
- R Lametsch
- Department of Animal Product Quality, Danish Institute of Agricultural Sciences, P.O. Box 50, DK-8830 Tjele, Denmark
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Lametsch R, Rasmussen JT, Johnsen LB, Purup S, Sejrsen K, Petersen TE, Heegaard CW. Structural characterization of the fibroblast growth factor-binding protein purified from bovine prepartum mammary gland secretion. J Biol Chem 2000; 275:19469-74. [PMID: 10867016 DOI: 10.1074/jbc.m002550200] [Citation(s) in RCA: 22] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
A novel heparin-binding protein was purified to homogeneity from bovine prepartum mammary gland secretion using heparin-Sepharose chromatography and reverse-phase high performance liquid chromatography successively. Structural information obtained by N-terminal amino acid sequencing of a series of proteolytically generated peptides permitted the cloning of the corresponding cDNA. The isolated cDNA was 1170 base pairs long and consisted of an 83-base pair 5'-untranslated region followed by a 702-base pair coding region and a 385-base pair 3'-untranslated region. The open reading frame resulted in a protein comprising 234- amino acid residues, including a signal sequence. Instead of Lys(24) as the predicted N terminus, Edman degradation of the native protein revealed N-terminal processing at two sites as follows: a primary site between Arg(31)-Gly(32) and a secondary site between Arg(51)-Ser(52). The amino acid sequence showed a significant similarity with that of human (60%) and mouse (53%) fibroblast growth factor-binding protein (FGF-BP). Accordingly, ligand blotting experiments revealed that bovine FGF-BP bound FGF-2. The theoretical mass of the protein predicted from the cDNA sequence is 22.5 kDa. However, the molecular mass of the purified protein was estimated to 28.6 kDa by mass spectrometry and 36 kDa by electrophoresis. The apparent molecular weight differences are most likely due to post-transcriptional modifications, shown to involve N- and O-glycosylation of Asn(155) and Ser(172), respectively. All 10 cysteine residues in the protein participated in disulfide bonds, and the pattern was identified as Cys(71)-Cys(88), Cys(97)-Cys(130), Cys(106)-Cys(142), Cys(198)-Cys(234), and Cys(214)-Cys(222). As the 10 cysteines of the three known FGF-BPs are positionally conserved, the disulfide bond pattern of bovine FGF-BP may be regarded as representative for the FGF-BP family.
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Affiliation(s)
- R Lametsch
- Protein Chemistry Laboratory, Department of Molecular and Structural Biology, University of Aarhus, Science Park, Gustav Wieds Vej 10, DK-8000 Aarhus
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