Effects of postmortem storage temperature on sea bass (Dicentrarchus labrax) muscle protein degradation: Analysis by 2‐D DIGE and MS

Abstract

Storage conditions are known to be important for postmortem deterioration of fish muscle, and temperature is one of the factors with the strongest impact on this process. In order to shed light on the influence of temperature on the status of sea bass (Dicentrarchus labrax) muscle proteins during postmortem storage, a 2-D DIGE and mass spectrometry study was performed on fish kept at either 1 or 18°C for 5 days. As expected, the greatest alterations in sea bass filet protein composition were observed upon postmortem storage at 18°C, with distinct changes appearing in the 2-D protein profile after 5 days of storage at this temperature. In particular, degradation of the myofibrillar protein myosin heavy chain and of the glycolytic enzyme glyceraldehyde-3-phosphate dehydrogenase, among the most abundant muscle proteins, could be clearly observed upon storage at higher temperatures. Although to a lesser extent, however, several proteins were observed to vary in abundance also upon storage for 5 days at 1°C. In particular, one of the most interesting observations was the rapid and significant decrease in the abundance of nucleoside diphosphate kinase B and phosphoglycerate mutase 2, which was observed also at low storage temperatures and appeared to be temperature-independent. The results of this study offer new knowledge on changes occurring in sea bass muscle proteins during postmortem storage at different temperatures and provide indications on protein degradation trends that might be useful for monitoring freshness of fish and quality of storage conditions.

Effects of tea polyphenols on the post-mortem integrity of large yellow croaker (Pseudosciaena crocea) fillet proteins

“…This result might be an indication that this arrangement of spots might represent proteolytic fragments derived from the most abundant muscle proteins, each being present at amounts that enable MS identification with the instrumentation used in this work. This strategy was successfully applied in a previous study investigating the impact of storage time and temperature on fish muscle protein integrity (Terova et al, 2011).…”

Production and Release of Antimicrobial and Immune Defense Proteins by Mammary Epithelial Cells following Streptococcus uberis Infection of Sheep

“…Peptide mixtures were acidified, dried, and then resuspended in formic acid. Protein identification was performed on a XCT Ultra 6340 ion trap equipped with a 1200 highpressure liquid chromatography system and a chip cube (Agilent Technologies, Palo Alto, CA), as described previously (34).…”

Differentiation between fresh and frozen–thawed sea bass (Dicentrarchus labrax) fillets using two-dimensional gel electrophoresis

“…These two spots appear in fresh fish fillet 2-DE profiles only 13 days after slaughter and beyond. To check the degree of spoilage of sea bass fillets, the time course of spoilage indicators such as BAs and TVB-N were also studied to ensure that the observed proteins did not correspond to proteins normally produced during post-mortem storage as described in previous 2-DE studies (Terova et al, 2011(Terova et al, , 2014Verrez-Bagnis et al, 2001).…”