Characterization of the Myofibrillar Proteome as a Way to Better Understand Differences in Bovine Meats Having Different Ultimate pH Values.
Proteomics
; 20(12): e2000012, 2020 06.
Article
en En
| MEDLINE
| ID: mdl-32386353
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.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Biomarcadores
/
Músculo Esquelético
/
Proteoma
/
Proteómica
/
Carne
/
Proteínas Musculares
Límite:
Animals
Idioma:
En
Revista:
Proteomics
Asunto de la revista:
BIOQUIMICA
Año:
2020
Tipo del documento:
Article
País de afiliación:
España
Pais de publicación:
Alemania