Application of 2-D DIGE to study the effect of ageing on horse meat myofibrillar sub-proteome

Beldarrain, Lorea R.; Sentandreu, Enrique; Aldai, Noelia; Sentandreu, Miguel Ángel; Miller, Ingrid

doi:10.1016/j.jprot.2022.104770

Cited by 3 publications

(2 citation statements)

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“…At later stages, ATP reserves are depleted and secondary energy consumption begins. This involves the decomposition of AMP and IMP into inosine and hypoxanthine, resulting in an increase in meat tenderness ( Graham et al, 2012 ; Beldarrain et al, 2023 ). Interestingly, in the correlation analysis, there was a significant correlation between L * and SF with purine metabolism and metabolites in its surrounding pathways, as well as with the microbiota and SCFAs in the rumen and jejunum ( Figure 7C ).…”

Section: Discussionmentioning

confidence: 99%

Integrated metabolome and microbiome analysis reveals the effect of rumen-protected sulfur-containing amino acids on the meat quality of Tibetan sheep meat

Liu,

Han,

Hou

et al. 2024

Front. Microbiol.

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IntroductionThis study investigated the effects of rumen-protected sulfur-containing amino acids (RPSAA) on the rumen and jejunal microbiota as well as on the metabolites and meat quality of the longissimus lumborum (LL) in Tibetan sheep.MethodsBy combining 16S rDNA sequencing with UHPLC-Q-TOF MS and Pearson correlation analysis, the relationship between gastrointestinal microbiota, muscle metabolites and meat quality was identified.ResultsThe results showed that feeding RPSAA can increase the carcass weight, abdominal fat thickness (AP-2 group), and back fat thickness (AP-2 and AP-3 group) of Tibetan sheep. The water holding capacity (WHC), texture, and shear force (SF) of LL in the two groups also increased although the fatty acids content and brightness (L*) value significantly decreased in the AP-2 group. Metabolomics and correlation analysis further showed that RPSAA could significantly influence the metabolites in purine metabolism, thereby affecting L* and SF. In addition, RPSAA was beneficial for the fermentation of the rumen and jejunum. In both groups, the abundance of Prevotella 1, Lachnospiraceae NK3A20 group, Prevotella UCG-003, Lachnospiraceae ND3007 group in the rumen as well as the abundance of Eubacterium nodatum group and Mogibacterium group in the jejunum increased. In contrast, that of Turicibacter pathogens in the jejunum was reduced. The above microorganisms could regulate meat quality by regulating the metabolites (inosine, hypoxanthine, linoleic acid, palmitic acid, etc.) in purine and fatty acids metabolism.DiscussionOverall, reducing the levels of crude proteins in the diet and feeding RPSAA is likely to improve the carcass quality of Tibetan sheep, with the addition of RPMET (AP-2) yielding the best edible quality, possibly due to its ability to influence the gastrointestinal microbiota to subsequently regulate muscle metabolites.

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Section: Discussionmentioning

confidence: 99%

Integrated metabolome and microbiome analysis reveals the effect of rumen-protected sulfur-containing amino acids on the meat quality of Tibetan sheep meat

Liu,

Han,

Hou

et al. 2024

Front. Microbiol.

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“…The authors indicated that aging-induced significant abundance changes of muscle structure proteins (MYL1, MYB-PC1, TNNT3, and TNNI2) as key players of horse meat tenderization. To better understand the changes found in the myofibrillar proteome of horse meat during aging, a 2D-DIGE approach was further applied by the same authors (Beldarrain et al, 2023) to gain insights into the biochemistry of horse muscles and identify candidate protein biomarkers to monitor meat tenderness. Five putative protein biomarkers (TNNT3, MYBPC1, MYBPC2, ACTA1, and GAP-DH) evidenced/expressed a great potential to monitor the changes in horse meat tenderization.…”

Section: Proteomics Applications In Horse Meat Researchmentioning

confidence: 99%