Characterization of the Myofibrillar Proteome as a Way to Better Understand Differences in Bovine Meats Having Different Ultimate pH Values.

Autor: Fuente-Garcia C; Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Carrer del Catedràtic Agustín Escardino Benlloch, 7, Paterna (Valencia) 46980, Spain.; Lactiker Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, Vitoria-Gasteiz, 01006, Spain., Sentandreu E; Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Carrer del Catedràtic Agustín Escardino Benlloch, 7, Paterna (Valencia) 46980, Spain., Aldai N; Lactiker Research Group, Department of Pharmacy and Food Sciences, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, Vitoria-Gasteiz, 01006, Spain., Oliván M; Servicio Regional de Investigación y Desarrollo Alimentario (SERIDA), Carretera de Oviedo, Villaviciosa (Asturias) s/n33300, Spain., Sentandreu MÁ; Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Carrer del Catedràtic Agustín Escardino Benlloch, 7, Paterna (Valencia) 46980, Spain.
Jazyk: angličtina
Zdroj: Proteomics [Proteomics] 2020 Jun; Vol. 20 (12), pp. e2000012. Date of Electronic Publication: 2020 Jun 08.
DOI: 10.1002/pmic.202000012
Abstrakt: Influence of ultimate pH (pHu) on the occurrence of defective meats known as dark, firm, and dry (DFD) meats has been studied through a proteomic approach at early post-mortem times. The myofibrillar sub-proteome of longissimus thoracis et lumborum muscle from twelve loin samples from Asturiana de los Valles x Friesian yearling bulls, previously classified into two groups of six samples according to their pH values (normal, pHu < 6.0 and high, pHu ≥ 6.0), is analyzed at 24 h post-mortem. Fractionation/enrichment of muscle samples is carried out by combining OFFGEL fractionation in the pH range 4-7 followed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) of the retrieved liquid fractions. Four protein bands satisfactorily discriminate between meat samples with normal and high pHu. These bands are quantified by image analysis, and further identified by liquid chromatography-mass spectrometry as desmin, pyruvate kinase, myosin light chain, and myosin heavy chain-1 and -2. Coupling OFFGEL and SDS-PAGE separation with MS provides detailed and reproducible myofibrillar protein profiles enabling comparison among the sample groups assayed. This makes feasible to identify biomarkers capable to better understand pre-slaughter stress condition susceptible to give DFD meats with high pHu values.
(© 2020 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.)
Databáze: MEDLINE
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