Application of proteomics to understand the molecular mechanisms behind meat quality

Hollung, Kristin; Veiseth, E.; Jia, Xiaohong; Færgestad, Ellen Mosleth; Hildrum, Kjell Ivar

doi:10.1016/j.meatsci.2007.03.018

Cited by 114 publications

(65 citation statements)

References 48 publications

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“…2) wykazał wyraźny wzrost udziału pasm białek o punkcie izoelektrycznym w zakresie 6,1÷7,2 wartości pH wraz z postępującym dojrzewaniem mię-sa. Pojawianie się produktów degradacji troponiny T wskazuje na zaawansowany proces kruszenia mięsa (8,19). Ilość białek wycieku wirówkowego o pI w przedziale 7,3÷7,7 wahała się w granicach 11,05% ÷ 18,23% (tab.…”

Section: Materiał I Metodyunclassified

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Impact of post mortem aging of pork on changes in the isoelectric point of the proteins and tenderness

Iwańska

Mikołajczak

Grześ

et al. 2016

Medycyna Weterynaryjna

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The aim of the study was to evaluate the post mortem proteolysis of centrifugal drip protein derived from pork. The varied course of the process of meat tenderization in muscles using the isoelectric focusing (IEF) technique was observed. The experimental material was the longissimus lumborum et thoracis muscle excised from 24 pigs of known origin, breeding and rearing conditions. Meat of normal quality (RFN) was examined in this study. On the basis of shear force values, the experimental muscles were divided into 4 groups of different courses of tenderization: A – meat remaining tough during the entire 6-day period of post-slaughter changes; B – meat characterized by a typical tenderization process, i.e. tough 48 h after slaughter and tender after 6 days of storage; C – tender or relatively tender meat on both dates of examination; D – meat which was the toughest 48 hours after slaughter and the most tender 144 hours after slaughter. Proteins for electrophoretic analysis on the agarose gel of the centrifugal drip fraction were submitted after 48 h and 144 h post mortem. The separation of the proteins was performed in a horizontal layout, using an FBE-3000 apparatus and an ECPS power pack (Pharmacia). On every path of the proteins separation, four ranges of pH value were evaluated, namely: 4.0 ÷ 6.0 pI, 6.1 ÷ 7.2 pI, 7.3 ÷ 7.7 pI and > 7.7 pI. Meat tenderness on the second day after slaughter was influenced by proteins, in which their pI was in the range of 6.1÷ 7.2 and 4.0 ÷ 6.0. From the evaluation which was carried out in the immunoblotting analysis of proteins using troponin T (9D) antibodies it was demonstrated that 48 h after slaughtering the most intense reactions were observed in the range of pI of 5.5 ÷ 5.9, which is the pH range corresponding to the isoelectric point of troponin T. However, after 144 h post mortem the most intense reaction was demonstrated in the range of pI of 6.1÷ 7.7. This indicates the breakdown of troponin T and an increase of the number of degradation products of this protein occurring while the meat tenderization process progresses. The degradation products of troponin T identified by IEF can be an indicator of meat tenderization.

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Section: Materiał I Metodyunclassified

“…Powyższe świadczy o rozpadzie troponiny T i zwiększeniu ilości produktów jej degradacji wraz z postępującym procesem kruszenia mięsa (ryc. 2), co potwierdza wcześniejsze obserwacje innych autorów (8,10,11,19).…”

Section: Materiał I Metodyunclassified

Impact of post mortem aging of pork on changes in the isoelectric point of the proteins and tenderness

Iwańska

Mikołajczak

Grześ

et al. 2016

Medycyna Weterynaryjna

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“…Huge progress was also recently achieved in the description of the sets of proteins expressed in key tissues of livestock (for instance, in the bovine muscle, Bouley et al 2005) and proteomic tools were developed especially for applications in meat science (for reviews see Bendixen et al 2005a andHollung et al 2007). For example, separation of proteins from the bovine Semitendinosus muscle in a pH gradient of 4--7 in the first dimension allowed the detection of roughly 500 reproducible protein spots (Bouley et al 2004).…”

Section: Genomics Applied To Livestock Production Systemsmentioning

confidence: 99%

“…Accumulation of these fragments was found to correlate with meat tenderness. Some papers have focussed more on proteome changes related to proteolysis during post mortem storage (reviewed in Hollung et al 2007) or to meat quality defaults. For instance, proteomics has been applied to investigate the biochemical mechanisms behind meat colour .…”

Section: Application To Meat Qualitymentioning

confidence: 99%

Application of gene expression studies in livestock production systems: a European perspective

Cassar-Malek

Picard

Bernard

et al. 2008

Aust. J. Exp. Agric.

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Abstract. In the context of sustainable agriculture and animal husbandry, understanding animal physiology remains a major challenge in the breeding and production of livestock, especially to develop animal farming systems that respond to the new and diversified consumer demand. Physiological processes depend on the expression of many genes acting in concert. Considerable effort has been expended in recent years on examining the mechanisms controlling gene expression and their regulation by biological and external factors (e.g. genetic determinants, nutritional factors, and animal management). Two main strategies have been developed to identify important genes. The first one has focussed on the expression of candidate genes for key physiological pathways at the level of both the transcripts and proteins. An original strategy has emerged with the advent of genomics that addresses the same issues through the examination of the molecular signatures of all genes and proteins using high-throughput techniques (e.g. transcriptomics and proteomics). In this review, the application of the gene expression studies in livestock production systems is discussed. Some practical examples of genomics applied to livestock production systems (e.g. to optimise animal nutrition, meat quality or animal management) are presented, and their outcomes are considered. In the future, integration of the knowledge gained from these studies will finally result in optimising livestock production systems through detection of desirable animals and their integration into accurate breeding programs or innovative management systems.

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“…Diversos estudos compararam perfis protéicos entre raças, métodos de criação e sexo, provando que estes fatores influenciam a expressão de várias proteínas (KWASIBORSKI et al, 2008a, b;HOLLUNG et al, 2007 Diante do exposto, se faz necessário empreender estudos que possam elucidar como a imunocastração e a ractopamina influenciam nas propriedades funcionais da carne suína, possibilitando viabilizar melhores ajustes nos processos tecnológicos que garantem o sucesso na comercialização de produtos tanto nos mercados de carne fresca e processada quanto para a indústria de carne nacional.…”

Section: Ractopaminaunclassified

Efeito da adição de ractopamina e da imunocastração na carne <i>in natura</i> de suínos

Oliveira¹

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Application of proteomics to understand the molecular mechanisms behind meat quality

Cited by 114 publications

References 48 publications

Impact of post mortem aging of pork on changes in the isoelectric point of the proteins and tenderness

Impact of post mortem aging of pork on changes in the isoelectric point of the proteins and tenderness

Application of gene expression studies in livestock production systems: a European perspective

Efeito da adição de ractopamina e da imunocastração na carne <i>in natura</i> de suínos

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