Proteomics discovery of protein biomarkers linked to meat quality traits in post-mortem muscles: Current trends and future prospects: A review

Huang, Caiyan; Hou, Chengli; Ijaz, Muawuz; Yan, Tongjing; Li, Xin; Li, Yanlei; Zhang, Dequan

doi:10.1016/j.tifs.2020.09.030

Cited by 84 publications

(63 citation statements)

References 163 publications

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“…The number of genes in common amongst different gene sets increased over time beyond 24 h ( Fig 1C and 1D ). Next, we made a similar comparison of our combined set of DE genes with a set of 44 Ensembl gene IDs (7 of which were listed in the MQI related DE genes and none in MQI associated genes) of genes that encode the protein biomarkers listed in a recent review [ 28 ] as associated with meat quality traits in beef. We found that none of those 44 genes were found DE at 6 h and 12 h, 2 were found DE at 48 h and 10 at 72 h post-mortem ( Fig 1A–1D ).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of RNA quality and functional transcriptome of beef longissimus thoracis over time post-mortem

et al. 2021

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Evaluating RNA quality and transcriptomic profile of beef muscle over time post-mortem may provide insight into RNA degradation and underlying biological and functional mechanisms that accompany biochemical changes occurring post-mortem during transformation of muscle to meat. RNA was extracted from longissimus thoracis (LT) sampled from British Continental crossbred heifer carcasses (n = 7) stored at 4°C in an abattoir drip cooler at 5 time points post-mortem, i.e., 45 min (0 h), 6 h, 24 h, 48 h, and 72 h. Following RNA-Sequencing, processed reads were aligned to the ARS-UCD1.2 bovine genome assembly. Subsequent differential expression (DE) analysis identified from 51 to 1434 upregulated and 27 to 2256 downregulated DE genes at individual time points compared to time 0 h, showing a trend for increasing counts of both upregulated and downregulated genes over time. Gene ontology and biological pathway term enrichment analyses on sets of DE genes revealed several processes and their timelines of activation/deactivation that accompanied or were involved with muscle transformation to meat. Although the quality of RNA in refrigerated LT remained high for several days post-mortem, the expression levels of several known biomarker genes for meat quality began to change from 24 h onwards. Therefore, to ensure accuracy of predictions on meat quality traits based on the expression levels of those biomarker genes in refrigerated beef muscle tissue, it is crucial that those expression measurements be made on RNA sampled within 24 h post-mortem. The present study also highlighted the need for more research on the roles of mitochondrial genes and non-coding genes in orchestrating muscle tissue processes after death, and how pre-mortem immune status might influence post-mortem meat quality.

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Section: Resultsmentioning

confidence: 99%

Evaluation of RNA quality and functional transcriptome of beef longissimus thoracis over time post-mortem

et al. 2021

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“…Among the best-known and most-investigated Hsps is the Hsp70 family. Hsp70 is abundantly induced in the response to cellular stress in muscles [ 28 ] and it was proposed to be a key biomarker of the process of conversion of muscle into meat and, therefore, of the ultimate meat quality, as it can simultaneously indicate the tenderness, color, and WHC of meat [ 29 ], which are some of the quality traits that are more affected in DFD meat. Therefore, the expression of Hsp70-1A/B was measured by Western blotting.…”

Section: Methodsmentioning

confidence: 99%

Impact of Extraction Method on the Detection of Quality Biomarkers in Normal vs. DFD Meat

González-Blanco

Diñeiro

Díaz-Luis

et al. 2021

Foods

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The objective of this work was to demonstrate how the extraction method affects the reliability of biomarker detection and how this detection depends on the biomarker location within the cell compartment. Different extraction methods were used to study the sarcoplasmic and myofibrillar fractions of the Longissimus thoracis et lumborum muscle of young bulls of the Asturiana de los Valles breed in two quality grades, standard (Control) or dark, firm, and dry (DFD) meat. Protein extractability and the expression of some of the main meat quality biomarkers—oxidative status (lipoperoxidation (LPO) and catalase activity (CAT)), proteome (SDS-PAGE electrophoretic pattern), and cell stress protein (Hsp70)—were analyzed. In the sarcoplasmic fraction, buffers containing Triton X-100 showed significantly higher protein extractability, LPO, and higher intensity of high-molecular-weight protein bands, whereas the TES buffer was more sensitive to distinguishing differences in the protein pattern between the Control and DFD meat. In the myofibrillar fraction, samples extracted with the lysis buffer showed significantly higher protein extractability, whereas samples extracted with the non-denaturing buffer showed higher results for LPO, CAT, and Hsp70, and higher-intensity bands in the electrophoretic pattern. These findings highlight the need for the careful selection of the extraction method used to analyze the different biomarkers considering their cellular location to adapt the extractive process.

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“…Muscle contraction is caused by the force interaction between the myosin cross-bridge on the thick filament and actin on the thin filament [ 32 ]. It is generally believed that the contractile process of myofibrils in rigor mortis leads to an increase in drip loss, while the disruption of the myofibril integrity during aging loosens the myofibril shrinkage to promote WHC [ 9 ]. In this study, the changes of the myofibrillar protein fraction during postmortem aging were detected by the MFI, SDS-PAGE, and degradation of desmin.…”

Section: Discussionmentioning

confidence: 99%

“…Myofibrillar proteins, accounting for 50–55% of the total proteins in pig muscle, are responsible for muscle contraction [ 8 ]. The integrity of myofibril and the degradation of myofibrillar proteins play a decisive role in meat quality during postmortem aging [ 9 ]. Specifically, desmin decomposed from myofibrils is reported to be closely correlated to WHC [ 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

Comparative Study on Pale, Soft and Exudative (PSE) and Red, Firm and Non-Exudative (RFN) Pork: Protein Changes during Aging and the Differential Protein Expression of the Myofibrillar Fraction at 1 h Postmortem

et al. 2021

Foods

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In this paper, the protein changes during aging and the differences in the myofibrillar protein fraction at 1 d postmortem of pale, soft and exudative (PSE), and red, firm and non-exudative (RFN) pork longissimus thoracis (LT) were comparatively studied. The PSE and RFN groups were screened out based on the differences in their pH and lightness (L*) at 1 h, and their purge loss at 24 h postmortem. Based on the measured MFI, desmin degradation, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis, PSE meat presented more significant changes in the myofibrillar protein fraction compared to RFN meat during postmortem aging. Through liquid chromatograph-mass spectrometer/mass spectrometer (LC-MS/MS) analysis, a total of 172 differential proteins were identified, among which 151 were up-regulated and 21 were down-regulated in the PSE group. The differential proteins were muscle contraction, motor proteins, microfilaments, microtubules, glycolysis, glycogen metabolism, energy metabolism, molecular chaperones, transport, and enzyme proteins. The AMP activated protein kinase (AMPK) signaling pathway, HIF-1 signaling pathway, calcium signaling pathway, and PI3K-Akt signaling pathway were identified as the significant pathways related to meat quality. This study suggested that the different changes of the myofibrillar protein fraction were involved in the biochemical metabolism in postmortem muscle, which may contribute to the molecular understanding of PSE meat formation.

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Proteomics discovery of protein biomarkers linked to meat quality traits in post-mortem muscles: Current trends and future prospects: A review

Cited by 84 publications

References 163 publications

Evaluation of RNA quality and functional transcriptome of beef longissimus thoracis over time post-mortem

Evaluation of RNA quality and functional transcriptome of beef longissimus thoracis over time post-mortem

Impact of Extraction Method on the Detection of Quality Biomarkers in Normal vs. DFD Meat

Comparative Study on Pale, Soft and Exudative (PSE) and Red, Firm and Non-Exudative (RFN) Pork: Protein Changes during Aging and the Differential Protein Expression of the Myofibrillar Fraction at 1 h Postmortem

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