Proteolysis in meat tenderization from the point of view of each single protein: A proteomic perspective

Lana, Alessandro; Zolla, Lello

doi:10.1016/j.jprot.2016.02.011

Cited by 157 publications

(121 citation statements)

References 135 publications

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“…Likewise to what was observed in our study, higher level of ACTA1 phosphorylation was found in tough beef [13]. It has been suggested that phosphorylation of ACTA1 could prevent the onset of apoptosis and would be positively correlated with the meat toughness [11]. Our result and these findings give further support to our hypothesis that apoptosis would be involved in the difference of beef tenderness between Angus and Nellore.…”

Section: Resultssupporting

confidence: 92%

“…In addition, it has been suggested that phosphorylation of MYLPF might work as a kind of memory to enhance muscle contraction strength [67]. This hypothesis has been considered in an attempt to explain the relationship between tough meat and MYLPF phosphorylation [11]. These findings and hypotheses are consistent with our results, as Nellore had greater phosphorylation of MYLPF and tougher beef.…”

Section: Resultssupporting

confidence: 91%

“…The degradation of TnT could also be related to the disruption of its interaction with other thin filaments and, consequently, with the breaking of thin filaments in the sarcomeric I-band, which might lead to fragmentation of myofibrils. This suggests that differences in the beef tenderness between Angus and Nellore could be partly related to differences in the muscle abundance of TNNT3 and TPM1, which are involved in regulating contraction and muscle structure organization [11]. …”

Section: Resultsmentioning

confidence: 99%

“…Additionally, it has been reported that caspase-3, an effector enzyme of apoptosis, could inhibit the calpastatin activity, which is the calpain inhibitor [11]. The high calpastatin activity has been considered one of the main factors related to lower zebu beef tenderness compared to taurine [52].…”

Section: Resultsmentioning

confidence: 99%

“…Proteomics has been widely used for identification of proteins related to meat quality features, because proteins are the major constituent of muscle tissue and also responsible for the regulation of metabolic routes involved in the conversion of muscle to meat [10, 11]. Furthermore, proteomics can be used to study post-translational modifications, which may modify structure and, consequently, protein activity.…”

Section: Introductionmentioning

confidence: 99%

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Differences in Beef Quality between Angus (Bos taurus taurus) and Nellore (Bos taurus indicus) Cattle through a Proteomic and Phosphoproteomic Approach

et al. 2017

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Proteins are the major constituents of muscle and are key molecules regulating the metabolic changes during conversion of muscle to meat. Brazil is one of the largest exporters of beef and most Brazilian cattle are composed by zebu (Nellore) genotype. Bos indicus beef is generally leaner and tougher than Bos taurus such as Angus. The aim of this study was to compare the muscle proteomic and phosphoproteomic profile of Angus and Nellore. Seven animals of each breed previously subjected the same growth management were confined for 84 days. Proteins were extracted from Longissimus lumborum samples collected immediately after slaughter and separated by two-dimensional electrophoresis. Pro-Q Diamond stain was used in phosphoproteomics. Proteins identification was performed using matrix assisted laser desorption/ionization time-of-flight mass spectrometry. Tropomyosin alpha-1 chain, troponin-T, myosin light chain-1 fragment, cytoplasmic malate dehydrogenase, alpha-enolase and 78 kDa glucose-regulated protein were more abundant in Nellore, while myosin light chain 3, prohibitin, mitochondrial stress-70 protein and heat shock 70 kDa protein 6 were more abundant in Angus (P<0.05). Nellore had higher phosphorylation of myosin regulatory light chain-2, alpha actin-1, triosephosphate isomerase and 14-3-3 protein epsilon. However, Angus had greater phosphorylation of phosphoglucomutase-1 and troponin-T (P<0.05). Therefore, proteins involved in contraction and muscle organization, myofilaments expressed in fast or slow-twitch fibers and heat shock proteins localized in mitochondria or sarcoplasmic reticulum and involved in cell flux of calcium and apoptosis might be associated with differences in beef quality between Angus and Nellore. Furthermore, prohibitin appears to be a potential biomarker of intramuscular fat in cattle. Additionally, differences in phosphorylation of myofilaments and glycolytic enzymes could be involved with differences in muscle contraction force, susceptibility to calpain, apoptosis and postmortem glycolysis, which might also be related to differences in beef quality among Angus and Nellore.

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Differences in Beef Quality between Angus (Bos taurus taurus) and Nellore (Bos taurus indicus) Cattle through a Proteomic and Phosphoproteomic Approach

et al. 2017

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Research on apoptotic mechanism and related pathways involved in postmortem grass carp (Ctenopharyngodon idellus) muscle

Tie

Jiang

et al. 2022

J Sci Food Agric

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BACKGROUND Apoptosis activation is an essential research to reveal the triggering mechanism of flesh quality deterioration. This study was aimed at explaining apoptotic mechanism of postmortem fish in terms of caspases activation, cytochrome c (cyt‐c) release, B‐cell lymphoma 2 (Bcl‐2) and Bcl2‐associated X (Bax) protein levels, transcriptional levels of its molecules, and apoptosis‐inducing factor (AIF) translocation at 4 °C for 5 days. RESULTS Activation of caspase‐9, caspase‐8, caspase‐3 and the release of mitochondrial cyt‐c were observed during storage. The decreased Bcl‐2 protein levels, increased Bax protein expressions and Bax/Bcl‐2 ratio were major steps for inducing apoptosis. Collectively, transcriptional regulation of Fas ligand (FasL), apoptotic protease activating factor‐1 (Apaf‐1), inhibitors of apoptosis proteins (IAPs), myeloid cell leukemia‐1 (Mcl‐1), c‐Jun N‐terminal kinase (JNK) and p38 mitogen‐activated protein kinase (MAPK) indicated that extrinsic apoptotic pathways (FasL/caspase‐8/caspase‐3) and intrinsic pathway [(JNK and p38 MAPK)/(Bcl‐2, Bax and Mcl‐1)/cyt‐c/Apaf‐1/caspase‐9/caspase‐3] were involved in apoptotic process. Mitochondrial AIF translocation to nuclear indicated that AIF mediated caspase‐independent pathway. CONCLUSION Therefore, transcriptional and translational alterations of multiple signaling molecules acted important roles in regulating apoptosis activation in postmortem process. © 2022 Society of Chemical Industry.

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Estimation of the proteome affecting changes in tenderness of yak meat during storage by label‐free mass spectrometry

Liu

2022

Veterinary Medicine & Sci

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Background Tenderness is the main quality of meat products. However, the meat tenderness formation is a complex biological process, and pathways and proteins that affect the tenderness of yak meat are unknown. Methods Label‐free proteomics method was used to explore the effects of differentially expressed proteins on the tenderness of yak skeletal muscle (tenderloin) during post‐mortem storage (0, 3, and 7 days) at 3 ± 1°C. Results The tenderness of yak skeletal muscle improved significantly during storage. A total of 91 differentially expressed proteins of yak skeletal muscle during post‐mortem storage were identified by the following comparisons: day 3 versus 0, day 7 versus 0, and day 7 versus 3. NDUFS6, CYCS, COX6A2, LDB3, HSPB7, TPM4, TAGLN, COL1A1, LUM, MYH11, ACTC1, and MYOZ1 proteins showed a significant difference during yak skeletal muscle post‐mortem storage. Furthermore, bioinformatics analyses revealed that the identified proteins were related to carbon metabolism, citrate cycle, glycolysis, oxidative phosphorylation, and RNA degradation. Conclusion The results of the present study could provide proteomic insights into changes in yak skeletal muscle tenderness during storage and may be a valuable resource for future investigations.

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Proteolysis in meat tenderization from the point of view of each single protein: A proteomic perspective

Cited by 157 publications

References 135 publications

Differences in Beef Quality between Angus (Bos taurus taurus) and Nellore (Bos taurus indicus) Cattle through a Proteomic and Phosphoproteomic Approach

Differences in Beef Quality between Angus (Bos taurus taurus) and Nellore (Bos taurus indicus) Cattle through a Proteomic and Phosphoproteomic Approach

Research on apoptotic mechanism and related pathways involved in postmortem grass carp (Ctenopharyngodon idellus) muscle

Estimation of the proteome affecting changes in tenderness of yak meat during storage by label‐free mass spectrometry

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