Use of liquid isoelectric focusing (OFFGEL) on the discovery of meat tenderness biomarkers.

Autor: Beldarrain LR; Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna 46980, Valencia, Spain; Lactiker Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain., Aldai N; Lactiker Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain., Picard B; Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France., Sentandreu E; Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna 46980, Valencia, Spain., Navarro JL; Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna 46980, Valencia, Spain., Sentandreu MA; Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna 46980, Valencia, Spain. Electronic address: ciesen@iata.csic.es.
Jazyk: angličtina
Zdroj: Journal of proteomics [J Proteomics] 2018 Jul 15; Vol. 183, pp. 25-33. Date of Electronic Publication: 2018 May 09.
DOI: 10.1016/j.jprot.2018.05.005
Abstrakt: Protein biomarkers of meat tenderness are known to be of primary importance for the prediction of meat quality, and hence, industry profitability. Proteome analysis was performed on meat from 8 Main Anjou beef cattle, previously classified as tender or tough meats by Warner Bratzler shear force measurements. Myofibrillar fraction of Longissimus thoracis muscle was separated by a novel fractionation approach based on liquid isoelectric focusing (OFFGEL) and further analyzed by SDS-PAGE and liquid chromatography coupled to tandem mass spectrometry. Obtained OFFGEL fraction profiles were reproducible allowing the comparison of both meat qualities and revealing 7 protein bands capable to discriminate between tender and tough samples. The proteins present in these bands were troponin T, Heat Shock protein beta-1, creatine kinase, actin, troponin C, myosins 1 and 2 and myozenin-1. The latter protein has not been previously reported as a marker of meat tenderness.
Significance: This study introduces an innovative proteomic approach for the study of muscle proteome. The fact of obtaining fractions in liquid state after OFFGEL fractionation allows for a faster analysis of proteins by mass spectrometry, being an interesting alternative to more classical proteomic approaches based on two dimensional gel electrophoresis (2-DE).
(Copyright © 2018 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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