Chicken heat shock protein HSPB1 increases and interacts with αB-crystallin in aged skeletal muscle

Abstract

International trading markets of meat require the animal’s age information to prevent cross-contamination of ineligible meat products. Individual livestock age is either evaluated from physiological features or verified by breeding history. However, it remains impossible to perform age verification on meat when a suspicion of error occurred in the importing country. To investigate an age-related protein in skeletal muscle of livestock, we compared protein expression among chicken pectoralis major of different ages. Results indicated that the level of expression of chicken HSPB1, one of the small heat shock proteins, was increased in aged muscles. On the other hand, other heat shock proteins, heat shock factors, and myosin heavy chain isoform did not change the expression levels in aged chicken muscle. In addition, we identified that αB-crystallin interacted with HSPB1 in aged chicken muscle. These results suggest that HSPB1 protein forms complexes with αB-crystallin in aged chicken muscle and suppose to become the candidate of age-related bio-marker for verifying the age of chicken meat.

Muscle transcriptome provides the first insight into the dynamics of gene expression with progression of age in sheep

“…Age related expression of genes associated with meat quality detected considerable increase in the expression of HSPB1 and HSPB8 in older age (3.5–4 years) in Bandur sheep. A similar increase in hspb1 protein was observed in the skeletal muscles of chicken 53 . Although much information on HSPB8 and aging are not available, it is known to be involved in protein damage through translational arrest and autophagy 54 .…”

The Dietary Inclusion of Chickpea Seeds (Cicer Arietinum L.) Influences the Thermal Properties of Muscle Proteins, But Not the Texture of Drumstick Muscle in Broiler Chickens

“…Therefore, the differences in the denaturation patterns of muscle proteins may have resulted from differences in the internal structure of the muscle tissue. The elevated Tmax values of heavy meromyosin/sarcoplasmic proteins in the drumstick of broilers fed CPS suggests additional protection of heavy meromyosin by some heat shock proteins (Ueda et al, 2015;Rios-Mera et al, 2017).…”

RNA-Seq transcriptome analysis of breast muscle in Pekin ducks supplemented with the dietary probiotic Clostridium butyricum

“…HSPB1 (heat shock protein family B member 1) is not associated with myofibrils during normal muscle development [ 48 ]. Its low expression level in the C. butyricum -treated group may be evidence for the increased antistress ability of the muscles in these ducks [ 49 ]. In summary, the decreased expression levels of MYL3 , TPM3 , PPP1R3B , DGKD and HSPB1 in the C. butyricum -treated group indicate that Clostridium butyricum can modulate gene expression patterns to promote muscle development of Pekin ducks.…”