Relationships between structural characteristics of bovine intramuscular connective tissue assessed by image analysis and collagen and proteoglycan content

Dubost, Annabelle; Micol, Didier; Meunier, Bruno; Lethias, Claire; Listrat, Anne

doi:10.1016/j.meatsci.2012.09.020

Cited by 52 publications

(57 citation statements)

References 42 publications

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“…In addition, the muscles of breeds such as Ang contain more collagen (Christensen et al, 2011;Dubost et al, 2013) and have a more oxidative and less glycolytic metabolism than those of breeds such as Lim (Jury et al, 2007). This combination of factors is the reason why we have chosen to use Ang and Lim animals from a previous experimental design to study the association between collagen content and muscle metabolism.…”

Section: Discussionmentioning

confidence: 99%

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Collagens XII and XIV: Two collagen types both associated with bovine muscle and intramuscular lipid metabolism

et al. 2016

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This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting galley proof before it is published in its final citable form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. and CS activities) regardless of breed and muscle, whereas type XIV collagen is associated with the same parameters plus enzymes of glycolytic metabolism that discriminate breeds.

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Section: Discussionmentioning

confidence: 99%

“…Muscle collagen content was determined from the hydroxyproline (OH-prol) concentration and expressed in OH-prol / mg of muscle dry weight (Dubost et al, 2013).…”

Section: Collagen Contentmentioning

confidence: 99%

Collagens XII and XIV: Two collagen types both associated with bovine muscle and intramuscular lipid metabolism

et al. 2016

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“…Both were chosen due to their skeletal purpose. LT is a positional muscle and BF a locomotion muscle, LT is more oxidative than BF muscle (Totland and Kryvi, 1991), LT has less total and insoluble collagen and CL contents than BF (Dubost et al, 2013a). These muscles and these breeds had been chosen to create a large variability within samples.…”

Section: Methodsmentioning

confidence: 99%

“…The cross-sections were stained according the Picro-Sirius red method previously described by Flint and Pickering (1984). Stained cross-sections were then analyzed by image analysis with two home-made programs developed by our team using Visilog 6.7 Professional Software (Noesis, Gif-sur-Yvette, France): Perimysium Analyzer to study perimysium, and Endomysium Fibre Analyzer to study endomysium, previously described (Dubost et al, 2013a). About perimysium study, each stained muscle section (1.5 × 1.5 cm) was scanned entirely in transmission mode using an EPSON (Levallois Perret, France) Expression 10000XL PRO A3 scanner (resolution of 2400 dpi, corresponding to a spatial resolution of 10.58 µm/pixel).…”

Section: Methodsmentioning

confidence: 99%

New insight of some extracellular matrix molecules in beef muscles. Relationships with sensory qualities

Dubost

Micol

Lethias

et al. 2016

Animal

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The aim of this study was to highlight the relationships between decorin, tenascin-X and type XIV collagen, three minor molecules of extracellular matrix (ECM), with some structural parameters of connective tissue and its content in total collagen, its cross-links (CLs) and its proteoglycans (PGs). In addition, we have evaluated impact of these minor molecules on beef quality traits. The relative abundance of these molecules was evaluated by western blot analysis in Longissimus thoracis (LT) and Biceps femoris (BF) muscles from Aberdeen Angus and Blond d'Aquitaine beef breeds. Decorin and tenascin-X were more abundant in BF than in LT (1.8 v. 0.5 arbitrary units (AU), respectively, P < 0.001, and 1.0 v. 0.6 AU, P < 0.05). There was no muscle effect for collagen XIV content. Decorin and tenascin-X relative abundance were positively correlated with perimysium and endomysium areas and with collagen characteristics (total, insoluble and CLs). Decorin was negatively correlated with total PG content and positively with tenascin-X. Collagen XIV was correlated with any of parameters measured. To assess the impact of decorin, tenascin-X and collagen XIV and of their ratios to total collagen and PGs on shear force and quality traits we realized, respectively, a multiple-linear regression analysis and a Pearson's correlation analysis. Decorin and tenascin-X relative abundance were, respectively, negatively and positively involved in juiciness. Decorin relative abundance was also negatively involved in abnormal flavour and positively in overall liking. The ratio of decorin to total collagen and PGs was negatively correlated to juiciness, together with collagen XIV ratio to total PGs. The ratios of decorin, tenascin-X and collagen XIV to total PGs were positively correlated to sensory tenderness, negatively to abnormal beef flavour and positively to overall liking. The ratio of decorin to total collagen was also negatively correlated to abnormal flavour and positively to overall liking while its ratio to total PGs was positively correlated to beef flavour and overall liking. Results of the present study highlighted for the first time the possible role of minor ECM molecules on beef quality traits. In addition, variations of meat texture and more generally of sensory qualities would depend not only to the quantity of total collagen and of its CLs, but also of components of ECM such as decorin, tenascin-X and collagen XIV and of their ratios to total collagen and PGs.

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“…Thus, meat toughness due to connective tissue is called the ‘background toughness’ of meat (Nishimura, 2010). Consistently, the longissimus muscle in beef cattle contains low collagen and is tenderer while beef from limb muscles possesses higher collagen content and is tougher (McCormick, 1999; Dubost et al ., 2013a). In addition, the cross-linking of collagen has even greater influence on meat toughness (McCormick, 1994).…”

Section: Introductionmentioning

confidence: 97%

Invited review: mesenchymal progenitor cells in intramuscular connective tissue development

Miao

Zhang

et al. 2016

Animal

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The abundance and cross-linking of intramuscular connective tissue contributes to the background toughness of meat, and is thus undesirable. Connective tissue is mainly synthesized by intramuscular fibroblasts. Myocytes, adipocytes and fibroblasts are derived from a common pool of progenitor cells during the early embryonic development. It appears that multipotent mesenchymal stem cells first diverge into either myogenic or non-myogenic lineages; non-myogenic mesenchymal progenitors then develop into the stromal-vascular fraction of skeletal muscle wherein adipocytes, fibroblasts and derived mesenchymal progenitors reside. Because non-myogenic mesenchymal progenitors mainly undergo adipogenic or fibrogenic differentiation during muscle development, strengthening progenitor proliferation enhances the potential for both intramuscular adipogenesis and fibrogenesis, leading to the elevation of both marbling and connective tissue content in the resulting meat product. Furthermore, given the bipotent developmental potential of progenitor cells, enhancing their conversion to adipogenesis reduces fibrogenesis, which likely results in the overall improvement of marbling (more intramuscular adipocytes) and tenderness (less connective tissue) of meat. Fibrogenesis is mainly regulated by the transforming growth factor (TGF) β signaling pathway and its regulatory cascade. In addition, extracellular matrix, a part of the intramuscular connective tissue, provides a niche environment for regulating myogenic differentiation of satellite cells and muscle growth. Despite rapid progress, many questions remain in the role of extracellular matrix on muscle development, and factors determining the early differentiation of myogenic, adipogenic and fibrogenic cells, which warrant further studies.

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Relationships between structural characteristics of bovine intramuscular connective tissue assessed by image analysis and collagen and proteoglycan content

Cited by 52 publications

References 42 publications

Collagens XII and XIV: Two collagen types both associated with bovine muscle and intramuscular lipid metabolism

Collagens XII and XIV: Two collagen types both associated with bovine muscle and intramuscular lipid metabolism

New insight of some extracellular matrix molecules in beef muscles. Relationships with sensory qualities

Invited review: mesenchymal progenitor cells in intramuscular connective tissue development

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