Within a population of Charolais young bulls, two extreme groups of longissimus thoracis muscle samples, classified according to Warner-Bratzler shear force (WBSF) of 55 degrees C grilled meat, were analyzed by 2D-electrophoresis. Muscle analyses were performed on 4 bulls of the "tender" group (WBSF=27.7+/-4.8 N) and 4 bulls of the "tough" group (WBSF=41.2+/-6.1 N), at 3 post-mortem times: D0, samples taken within 10 min post-mortem; D5 and D21, samples kept at 4 degrees C under vacuum during 5 and 21 days. Proteins of muscle samples were separated in two fractions based on protein solubility in Tris buffer: "soluble" and "insoluble". Proteins of both fractions were separated by 2D-electrophoresis. Evolution of spots during the 3 post-mortem times was analyzed by hierarchical classification (HCA). Three clusters of proteins presenting similar evolution profiles provided accurate classification of post-mortem times and showed the translocation of some chaperone proteins and glycolytic enzymes from the soluble fraction to the insoluble fraction between D0 and D5. Cellular structure dismantlement and proteolysis was observed at D21. Effect of group ("tender" vs "tough") on spot intensities was tested by ANOVA. At D0, higher quantity of proteins of the inner and outer membrane of mitochondria was found in the tender group suggesting a more extensive degradation of mitochondria that may be related to the apoptotic process.

The objective of this study was to investigate the effect of chemical oxidation on proteolysis susceptibility of myofibrillar proteins. Myofibrils were prepared from pig M. longissimus dorsi and oxidised by a hydroxyl radical generating system. Protein oxidation level was measured by the carbonyl content, free thiol group content and bityrosine formation. Oxidised or non-oxidised myofibrillar proteins were exposed to papain and proteolysis was estimated by fluorescence using fluorescamine. Oxidation of myofibrillar proteins was dependent upon the oxidising agent concentration. Disulfide bridge and bityrosine formation indicated that oxidation by OH° can induce protein polymerization. Electrophoretic study showed that myosin was the protein most sensitive to oxidation. Results showed a direct and quantitative relationship between protein damages by hydroxyl radical and decreased proteolytic susceptibility. Electrophoretic observations suggest that polymerization and aggregation may explain in part decreased susceptibility of myofibrillar proteins to proteolysis.

Two-dimensional electrophoresis was used to investigate sarcoplasmic protein expression in pig Semimembranosus muscles sampled 20 min after slaughter. Two groups (light and dark) of 12 animals were selected from 1000 pigs, based on meat L values measured 36 h postmortem. Twenty-two proteins or fragments (p < 0.05) were differentially expressed. Muscles leading to darker meat had a more oxidative metabolism, indicated by more abundant mitochondrial enzymes of the respiratory chain, hemoglobin, and chaperone or regulator proteins (HSP27, alphaB-crystallin, and glucose-regulated protein 58 kDa). Conversely, enzymes of glycolysis were overexpressed in the lighter group. Such samples were also characterized by higher levels of glutathione S-transferase omega, which can activate the RyR calcium channels, and higher levels of cyclophilin D. This protein pattern is likely to have severe implications on postmortem metabolism, namely, acceleration of ATP depletion and pH fall and subsequent enhanced protein denaturation, well-known to induce discoloration.

During eating, foods are submitted to two main oral processes-chewing, including biting and crushing with teeth, and progressive impregnation by saliva resulting in the formation of a cohesive bolus and swallowing of the bolus. Texture influences the chewing behavior, including mastication and salivation, and in turn, these parameters influence texture perception and bolus formation. During this complex mouth process, flavor compounds are progressively released from the food matrix. This phenomenon is mainly dependent on the food texture, the composition and in-mouth breakdown, and on saliva impregnation and activity, but an individual's anatomical and physiological aspects characteristics should also be taken into account. This article reviews the knowledge and progresses on in-mouth processes leading to food breakdown and flavor release and affecting perception. Relationships between food texture and composition, food breakdown, oral physiology, and flavor release are developed and discussed. This review includes not only the mechanical aspects of oral physiology but also the biological aspects such as the influence of saliva composition, activity, and regulation on flavor perception. In vitro and in silico approaches are also described.

The interindividual variation in the sensitivity to bitterness is attributed in part to genetic polymorphism at the taste receptor level, but other factors, such as saliva composition, might be involved. In order to investigate this, 2 groups of subjects (hyposensitive, hypersensitive) were selected from 29 healthy male volunteers based on their detection thresholds for caffeine, and their salivary proteome composition was compared. Abundance of 26 of the 255 spots detected on saliva electrophoretic patterns was significantly different between hypo- and hypersensitive subjects. Saliva of hypersensitive subjects contained higher levels of amylase fragments, immunoglobulins, and serum albumin and/or serum albumin fragments. It also contained lower levels of cystatin SN, an inhibitor of protease. The results suggest that proteolysis occurring within the oral cavity is an important perireceptor factor associated to the sensitivity to the bitter taste of caffeine.

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Proteomic technologies, such as yeast twohybrid, mass spectrometry (MS), protein/peptide arrays and fluorescence microscopy, yield multi-dimensional data sets, which are often quite large and either not published or published as supplementary information that is not easily searchable. Without a system in place for standardizing and sharing data, it is not fruitful for the biomedical community to contribute these types of data to centralized repositories. Even more difficult is the annotation and display of pertinent information in the context of the corresponding proteins. Wikipedia, an online encyclopedia that anyone can edit, has already proven quite successful1 and can be used as a model for sharing biological data. However, the need for experimental evidence, data standardization and ownership of data creates scientific obstacles. Here, we describe Human Proteinpedia (http://www.humanproteinpedia.org/) as a portal that overcomes many of these obstacles to provide an integrated view of the human proteome. Human Proteinpedia also allows users to contribute and edit proteomic data with two significant differences from Wikipedia: first, the contributor is expected to provide experimental evidence for the data annotated; and second, only the original contributor can edit their data. Human Proteinpedia's annotation system provides investigators with multiple options for contributing data including web forms and annotation servers. Although registration is required to contribute data, anyone can freely access the data in the repository. The web forms simplify submission through the use of pull-down menus for certain data fields and pop-up menus for standardized vocabulary terms. Distributed annotation servers using modified protein DAS (distributed annotation system) protocols developed by us (DAS protocols were originally developed for sharing mRNA and DNA data) permit contributing laboratories to maintain protein annotations locally. All protein annotations are visualized in the context of corresponding proteins in the Human Protein Reference Database (HPRD)3. Figure 1 shows tissue expression data for alpha-2-HS glycoprotein derived from three different types of experiments. Our unique effort differs significantly from existing repositories, such as PeptideAtlas and PRIDE5 in several respects. First, most proteomic repositories are restricted to one or two experimental platforms, whereas Human Proteinpedia can accommodate data from diverse platforms, including yeast two-hybrid screens, MS, peptide/protein arrays, immunohistochemistry, western blots, coimmunoprecipitation and fluorescence microscopy-type experiments. Second, Human Proteinpedia allows contributing laboratories to annotate data pertaining to six features of proteins (posttranslational modifications, tissue expression, cell line expression, subcellular localization, enzyme substrates and protein-protein interactions;). No existing repository currently permits annotation of all these features in proteins. Third, all data submitted to Human Proteinpedia...