Comparison of Sarcoplasmic Proteomes between Two Groups of Pig Muscles Selected for Shear Force of Cooked Meat
| Autor: | Elisabeth Laville, Marie Damon, Christophe Chambon, J. Glénisson, Pierre Cherel, Catherine Larzul, Claudia Terlouw, P. Leroy, Thierry Sayd |
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| Přispěvatelé: | Qualité des Produits Animaux (QuaPA), Institut National de la Recherche Agronomique (INRA), Systèmes d'Elevage, Nutrition Animale et Humaine (SENAH), Ecole Nationale Supérieure Agronomique de Rennes-Institut National de la Recherche Agronomique (INRA), Station de Génétique Quantitative et Appliquée (SGQA), Génétique Animale (GARen), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Ecole Nationale Supérieure Agronomique de Rennes, France Hybrides |
| Rok vydání: | 2007 |
| Předmět: |
ADENYLATE KINASE
WARNER-BRATZLER SHEAR FORCE Hot Temperature Meat Proteome Swine Protein subunit Sarcoplasm Muscle Proteins PIG MUSCLE Fatty acid-binding protein 03 medical and health sciences [SDV.IDA]Life Sciences [q-bio]/Food engineering Animals Initiation factor Muscle Skeletal ComputingMilieux_MISCELLANEOUS PROTEOME ANALYSIS 030304 developmental biology chemistry.chemical_classification 0303 health sciences biology Binding protein 0402 animal and dairy science food and beverages Lipid metabolism FOUR AND A HALF LIM DOMAINE PROTEIN 3 04 agricultural and veterinary sciences General Chemistry 040201 dairy & animal science Sarcoplasmic Reticulum Enzyme Profilin Biochemistry chemistry COOKED MEAT LONGISSIMUS LOMBORUM biology.protein Food Technology Shear Strength General Agricultural and Biological Sciences |
| Zdroj: | Journal of Agricultural and Food Chemistry Journal of Agricultural and Food Chemistry, American Chemical Society, 2007, 55, pp.5834-5841. ⟨10.1021/jf070462x⟩ |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf070462x |
| Popis: | Two-dimensional electrophoresis was used to compare Longissimus sarcoplasmic protein abundance between two groups (tough meat and tender meat), defined on the basis of extreme Warner-Bratzler shear force values measured on cooked pork. Fourteen protein spots differed in quantity (P0.05) between the two groups and were identified. Adypocyte fatty acid binding protein and acyl-CoA binding protein involved in lipid traffic and in the control of gene expression regulating cell proliferation and differentiation, and Enoyl-CoA hydratase, aldose reductase and triosephosphate isomerase indirectly related to lipid metabolism were overrepresented in the tender group. The tender group was further characterized by increased levels of proteins involved in protein folding and polymerization (initiation factor elf-3beta, chaperonin subunit 2, profilin II). The results suggest that the lower post-cooking shear force could at least in part be related to muscle adipogenetic and/or myogenetic status of which the possible underlying mechanisms are discussed. |
| Databáze: | OpenAIRE |
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