Proteomics advances in beef production

Gagaoua, Mohammed; Zhu, Yehan

doi:10.1016/b978-0-323-90889-4.00008-7

Cited by 4 publications

(8 citation statements)

References 115 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Proteomics is a powerful tool in meat science due to its technical performance in understanding the effect of the factors influencing meat quality as well as in deciphering the biochemical and metabolic mechanisms occurring to muscle-to-meat conversion in the post-mortem period [ 7 , 8 , 9 , 10 ]. It further allows for the study each quality trait, such as pH decline, muscle proteins degradation during ageing, oxidation and post-translational modification of proteins in an in-depth manner [ 11 , 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

Proteomics Unveils Post-Mortem Changes in Beef Muscle Proteins and Provides Insight into Variations in Meat Quality Traits of Crossbred Young Steers and Heifers Raised in Feedlot

Severino

Gagaoua

Baldassini

et al. 2022

IJMS

View full text Add to dashboard Cite

Proteomics has been widely used to study muscle biology and meat quality traits from different species including beef. Beef proteomics studies allow a better understanding of the biological processes related to meat quality trait determination. This study aimed to decipher by means of two-dimensional electrophoresis (2D-PAGE), mass spectrometry and bioinformatics the changes in post-mortem muscle with a focus on proteins differentially expressed in the Longissimus thoracis (LT) muscle of immunocastrated young heifers and steers. Carcass traits, chemical composition, pH, instrumental color (L*, a*, b*), cooking loss and Warner-Bratzler shear force (WBSF) of meat from F1 Montana-Nellore cattle were also evaluated. Backfat thickness (BFT) and intramuscular fat content (IMF) were 46.8% and 63.6% higher in heifers (p < 0.05), respectively, while evaporation losses (EL) were 10.22% lower compared to steers. No differences (p > 0.05) were observed for tenderness evaluated by WBSF (3, 10, and 17 days post-mortem), pH, and color traits (L*, a* and b*) between the experimental groups. The study revealed several proteins to be differentially expressed proteins in heifers compared steers (p < 0.05). In heifers, proteins involved in nutrient transport (TF, ALB, and MB), energy metabolism (ALDOA, GAPDH, and PKM), and oxidative stress and response to stress (HSPA8 and CA3) were associated with a greater BFT and IMF deposition. The higher expression of these proteins indicated greater oxidative capacity and lower glycolytic activity in the LT muscle of heifers. In steers, there was greater abundance of protein expression related to muscle contraction and proteins of structure (ACTA1, TPM2 and TNNT3), energy metabolism (ENO1, ENO3, PYGM, PGM1 and TPI1) and ATP metabolism (ATP5F1B, PEBP1 and AK1), indicating greater glycogenolysis in LT muscle, suggesting a shift in the glycolytic/oxidative fibers of steers.

show abstract

Section: Introductionmentioning

confidence: 99%

Proteomics Unveils Post-Mortem Changes in Beef Muscle Proteins and Provides Insight into Variations in Meat Quality Traits of Crossbred Young Steers and Heifers Raised in Feedlot

Severino

Gagaoua

Baldassini

et al. 2022

IJMS

View full text Add to dashboard Cite

show abstract

“…Tenderness and juiciness are among the most important meat quality attributes for consumers in some markets, who are willing to pay more for higher-quality products [ 32 ]. Meat quality research using proteomic approaches can help us to identify the markers of higher-quality products by enabling the overall analysis of cellular proteins using biotechnologies, such as two-dimensional electrophoresis, mass spectrometry, and bioinformatics [ 12 , 25 , 33 ]. To the best of our knowledge, this is the first study that used a proteomic approach to decipher the biochemical and molecular mechanisms that regulate meat tenderness, marbling, and the fatty acid profile in feedlot-finished cattle fed on a diet containing WDG.…”

Section: Discussionmentioning

confidence: 99%

“…These proteins can be considered as predictors of sensory meat tenderness. Thus, when proteins are used as predictors of meat quality, it is important to consider factors that modify the muscle tissue proteome [ 54 , 55 ], especially during the finishing period (initial live weight, duration, dietary concentrate level, consumption, among others), as well as carcass-associated factors (REA, BFT, and marbling), as recently discussed in several studies [ 12 , 56 ].…”

Section: Discussionmentioning

confidence: 99%

“…However, few have evaluated the biochemical and molecular mechanisms that regulate the tenderness and marbling of meat from cattle fed a feedlot diet containing WDG. Such an evaluation of the bovine muscle tissue proteome is of great importance for the meat industry in order to add value to the end product [ 11 , 12 ]. Furthermore, there are a limited number of proteomic studies involving feedlot-finished, non-castrated crossbred males [ 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Meat Quality and Muscle Tissue Proteome of Crossbred Bulls Finished under Feedlot Using Wet Distiller Grains By-Product

Baldassini

Gagaoua

Santiago

et al. 2022

Foods

View full text Add to dashboard Cite

Wet distiller grains (WDG) are a corn by-product rich in protein and fiber that can be used in feedlot diets. This study evaluated F1 Angus-Nellore bulls fed on a control diet vs. WDG (n = 25/treatment). After a period of 129 days on these feeds, the animals were slaughtered and Longissimus thoracis samples were collected for both a meat quality evaluation and gel-based proteomic analyses. A greater ribeye area (99.47 cm²) and higher carcass weight (333.6 kg) (p < 0.05) were observed in the WDG-finished cattle compared to the control (80.7 cm²; 306.3 kg). Furthermore, there were differences (p < 0.05) in the intramuscular fat between the WDG and control animals (IMF = 2.77 vs. 4.19%), which led to a significant decrease (p < 0.05) in saturated fatty acids (FA). However, no differences (p > 0.10) were observed in terms of tenderness, evaluated using Warner–Bratzler shear force (WBSF). The proteomic and bioinformatic analyses revealed substantial changes in the biological processes, molecular functions, and cellular components of the WDG-finished cattle compared to the control. Proteins related to a myriad of interconnected pathways, such as contractile and structural pathways, energy metabolism, oxidative stress and cell redox homeostasis, and transport and signaling. In this experiment, the use of WDG supplementation influenced the protein expression of several proteins, some of which are known biomarkers of beef quality (tenderness and color), as well as the protein–protein interactions that can act as the origins of increases in muscle growth and reductions in IMF deposition. However, despite the effects on the proteome, the tenderness, evaluated by WBSF, and fatty acid profile were not compromised by WDG supplementation.

show abstract

“…Proteomics has been one of the most appreciated and used foodomics approaches in the field of meat research ( Gagaoua et al, 2024 ). Proteomics offers the analytical opportunity to apply effective quantitative methods for the characterization of the global or partial proteomes of the muscle tissues ( Munekata et al, 2021 , Gagaoua and Picard, 2022 , Gagaoua and Zhu, 2022 ). For example, proteomics allows a better understanding of the biochemical mechanisms underpinning meat quality and authenticity ( Gagaoua and Zhu, 2022 , Gagaoua and Picard, 2022 , Lamri et al, 2023b ).…”

Section: Introductionmentioning

confidence: 99%

Proteomics and bioinformatics analyses based on two-dimensional electrophoresis and LC-MS/MS for the primary characterization of protein changes in chicken breast meat from divergent farming systems: Organic versus antibiotic-free

Alessandroni,

Sagratini,

Gagaoua

2024

Food Chemistry: Molecular Sciences

View full text Add to dashboard Cite

Proteomics advances in beef production

Cited by 4 publications

References 115 publications

Proteomics Unveils Post-Mortem Changes in Beef Muscle Proteins and Provides Insight into Variations in Meat Quality Traits of Crossbred Young Steers and Heifers Raised in Feedlot

Proteomics Unveils Post-Mortem Changes in Beef Muscle Proteins and Provides Insight into Variations in Meat Quality Traits of Crossbred Young Steers and Heifers Raised in Feedlot

Meat Quality and Muscle Tissue Proteome of Crossbred Bulls Finished under Feedlot Using Wet Distiller Grains By-Product

Proteomics and bioinformatics analyses based on two-dimensional electrophoresis and LC-MS/MS for the primary characterization of protein changes in chicken breast meat from divergent farming systems: Organic versus antibiotic-free

Contact Info

Product

Resources

About