Proteomic biomarkers of beef colour

Abstract

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Protein Array-Based Approach to Evaluate Biomarkers of Beef Tenderness and Marbling in Cows: Understanding of the Underlying Mechanisms and Prediction

“…The involvement of these chaperones in post-mortem muscle, and thus in its conversion into meat, was reported by many earlier studies (for review: [ 5 , 11 , 12 , 56 ]). This is in agreement with the onset of apoptosis, the first phase in the conversion of muscle into meat, involving major biochemical and structural changes that influence not only the meat tenderization process but also the homeostasis of the post-mortem muscle [ 9 , 57 ].…”

“…For instance, any increase in the level of CRYAB (maybe also the other small HSPs) leads to less muscle structure degradation, which would produce tough meat [ 48 ]. In support of their important roles in meat tenderization, small HSPs were identified by several previous proteomics and under different conditions as good biomarkers for the two qualities investigated in this trial [ 6 , 17 ], or other sensory qualities of beef such as color [ 5 ] and pH decline [ 52 , 64 , 65 ]. CRYAB, which was ranked second in the PLS-R models, is a well-known beef tenderness biomarker [ 4 , 29 , 50 , 66 , 67 , 68 , 69 ], also recently identified [ 22 ] using gel-based and gel-free proteomics methods for IMF of the same breed using PRM and antibody-based proteomics [ 26 ].…”

“…Further, the same authors postulated a mechanism in PDO Maine-Anjou [ 22 , 26 ], suggesting that a higher abundance of CRYAB resulting from a high proportion of slow fibers may sustain the elevated oxidative metabolism of marbled muscle, which may partly explain the important role that ALDH1A1 and CRYAB play in the determination of both WBSF and IMF content. ALDH1A1 was identified as a good biomarker of beef tenderness in different breeds and muscles [ 35 , 68 , 74 , 75 ], and was also connected to several color parameters [ 5 ], especially redness ( a* ) [ 41 ] and metmyoglobin-reducing activity [ 76 ]. These last parameters are associated with the oxidative metabolism resulting from the fiber composition of the Longissimus thoracis muscle from Rouge des Près cows (with a very low proportion of fast glycolytic fibers [ 52 ]).…”

“…During the last two decades, OMICs techniques, especially proteomics, have been applied by meat scientists to understand the modifications occurring in post-mortem muscle in an attempt to explain the variation in several meat quality traits [ 1 , 2 , 3 ]. Further, proteomics allowed the identification of putative biomarkers (for review: [ 4 , 5 , 6 ]), with the objective of predicting the potential quality and also of proposing a molecular test for the beef industry [ 7 ]. Overall, two-dimensional gel electrophoresis combined with mass spectrometry was efficiently used to map and characterize bovine muscle proteins [ 8 ].…”

“…Overall, two-dimensional gel electrophoresis combined with mass spectrometry was efficiently used to map and characterize bovine muscle proteins [ 8 ]. The main protein biomarkers so far identified belong to myriad interconnected pathways, such as structure and contraction, heat stock proteins, energy metabolism including the glycolytic and oxidative pathways, oxidative stress, transport, binding and signaling, apoptosis, and proteolysis, including endogenous muscle inhibitors such as serpins, cystatins and calpastatins [ 4 , 5 , 9 , 10 ].…”