Use of liquid isoelectric focusing (OFFGEL) on the discovery of meat tenderness biomarkers
| Autor: | Noelia Aldai, Brigitte Picard, Miguel Angel Sentandreu, José L. Navarro, Lorea R. Beldarrain, Enrique Sentandreu |
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| Přispěvatelé: | Consejo Superior de Investigaciones Científicas [Madrid] (CSIC), University of the Basque Country, Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH), Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Department of Economic Development & Competitiveness of the Basque Government, Spanish Ministry of Economy and Competitiveness [AGL2012-32146], Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS) |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Meat Proteome [SDV]Life Sciences [q-bio] Biophysics Muscle Proteins Fractionation Tandem mass spectrometry Biochemistry Mass Spectrometry [SHS]Humanities and Social Sciences Troponin C 03 medical and health sciences Meat tenderness meat tenderness Animals [INFO]Computer Science [cs] 2. Zero hunger Two-dimensional gel electrophoresis Chromatography Chemistry Isoelectric focusing protein fractionation 0402 animal and dairy science food and beverages biomarkers OFFGEL 04 agricultural and veterinary sciences 040201 dairy & animal science proteome analysis 030104 developmental biology Cattle Electrophoresis Polyacrylamide Gel Isoelectric Focusing Myofibril Chromatography Liquid |
| Zdroj: | Journal of Proteomics Journal of Proteomics, Elsevier, 2018, 183, pp.25-33. ⟨10.1016/j.jprot.2018.05.005⟩ |
| ISSN: | 1874-3919 1876-7737 |
| Popis: | Epub 2018 May 9; International audience; 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. 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). |
| Databáze: | OpenAIRE |
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