Changes in proteasome activity during postmortem aging of bovine muscle

Lamare, Marie; Taylor, Richard G.; Farout, Luc; Briand, Yves; Briand, M.

doi:10.1016/s0309-1740(01)00187-5

Cited by 60 publications

(34 citation statements)

References 31 publications

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“…Although in vivo the proteasome requires ATP for target proteins to be ubiquitinated, the proteasome can carry out protoeolytic activity without requiring ATP or ubiquitin (Peters, Franke, & Kleinschmidt, 1994). Indeed proteasome activity is maintained during the postmortem conditioning period, with reported substantial activity still detectable at 7 days postmortem and at pH levels of less than 6 (Lamare, Taylor, Farout, Briand, & Briand, 2002). Taylor et al (1995b) and Robert et al (1999) found that the proteasome was capable of causing proteolysis of myofibril proteins including nebulin, myosin, actin and tropomyosin in bovine myofibrils.…”

Section: Proteolytic Systems and Meat Qualitymentioning

confidence: 99%

The impact of growth promoters on muscle growth and the potential consequences for meat quality

Parr

Mareko²,

Ryan

et al. 2016

Meat Science

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To meet the demands of increased global meat consumption, animal production systems will have to become more efficient, or at least maintain the current efficiency utilizing feed ingredients that are not also used for human consumption. Use of growth promoters is a potential option for increasing production animal feed efficiency and increased muscle growth. The objective of this manuscript is to describe the mechanisms by which the growth promoters, beta-adrenergic agonists and growth hormone, mediate their effects, with specific consideration of the aspects which have implications for meat quality.

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Section: Proteolytic Systems and Meat Qualitymentioning

confidence: 99%

The impact of growth promoters on muscle growth and the potential consequences for meat quality

Parr

Mareko²,

Ryan

et al. 2016

Meat Science

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“…Indeed, the 20S proteasome, but not the 26S proteasome, was reported to have effects on tenderization of rabbit meat during aging as well as under high pressure treatment (Otsuka et al, 1998). Lamare et al (2002) also indicated a potential role of proteasome in beef tenderization by showing its stable post mortem activity.…”

Section: Discussionmentioning

confidence: 98%

Effect of Pre-Slaughter Autophagic Status on Postmortem Proteolysis in Skeletal Muscle of Mice

Nakanishi

Yamashita

Nishimoto

et al. 2017

American Journal of Animal and Veterinary Sciences

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Post mortem proteolysis is a key event during the aging process, where muscle converts to meat. However, its precise mechanism remains unclear. In this study, the effects of pre-slaughter autophagic status on post mortem proteolysis were investigated using mouse skeletal muscle. Mice were fasted for 14 h and administered with or without the autophagy inhibitor wortmannin, whereas control mice were given free access to diet. Skeletal muscle samples were collected and stored at 4°C. Muscle proteins were extracted at several time points, followed by evaluation of microtubule-associated protein Light Chain 3 (LC3)-II expression as an autophagic marker and of post mortem changes in water-soluble proteins by High Performance Liquid Chromatography (HPLC) analysis. Mice fasted before sacrifice showed significantly higher expression of LC3-II than control mice and this effect was inhibited by the administration of wortmannin. Results on HPLC analysis indicated typical post mortem changes in water-soluble muscle proteins and these changes were accelerated when autophagy was induced by starvation. In addition, the administration of wortmannin canceled acceleration of post mortem changes by starvation. These findings could suggest that autophagy is a mediator of post mortem proteolysis in skeletal muscle and contributes to meat quality.

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“…Rola proteasomów w procesie kruszenia mięsa była początkowo pomijana [44]. Wykazano jednak, że aktywność proteolityczna proteasomu 20S, określanego mianem MPC (multikatalitycznego kompleksu proteolitycznego) [13], jest niezależna od ATP i ubikwityny, może on zatem uczestniczyć w pośmiertnej proteolizie [39], nawet do 7 dni od uboju i pH < 6,0 [46].…”

Section: Rola Proteosomówunclassified

Theories concerning natural tenderization processes in post mortem meat

Florek¹,

Domaradzki²,

Litwińczuk³

2016

zntj

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S t r e s z c z e n i eSpośród różnych właściwości mięsa wpływających na jego jakość, dla konsumenta najważniejsza jest kruchość. W czasie pośmiertnej konwersji mięśni do mięsa zachodzi złożony proces tenderyzacji. Od dawna mechanizm tenderyzacji mięsa był przedmiotem szczególnego zainteresowania badaczy z tego obszaru wiedzy. Pomimo intensywnych badań istota tych procesów nie została dokładnie poznana. W pracy przedstawiono główne teorie dotyczące mechanizmów tenderyzacji mięsa, zarówno nieenzymatyczne (wapniowa teoria kruszenia mięsa, wpływ ciśnienia osmotycznego), jak i enzymatyczne (procesy z udziałem proteolitycznych enzymów endogennych: kalpain i kalpastatyny, kaspaz, katepsyn, proteasomów, macierzy metaloproteaz). Wymienione enzymy prawdopodobnie uczestniczą w pośmiertnej proteolizie białek mięśniowych. Dokonano ponadto omówienia potencjalnych markerów z różnych szlaków metabolicznych, biorących udział w kształtowaniu kruchości mięsa post mortem.Słowa kluczowe: mięso, tenderyzacja, teorie, kruchość, markery kruchości WprowadzenieBezpośrednio po uboju zwierząt tkanka mięśniowa stanowi niepełnowartościowy surowiec zarówno do spożycia, jak i przetwórstwa. Jest twarda, gumowata, niesoczysta i ciężkostrawna, a składniki odżywcze są słabo przyswajalne. Podczas dojrzewania, tj. gdy tusze po ustąpieniu fazy rigor mortis przechowuje się w temperaturze wyższej od punktu zamarzania, zachodzą złożone procesy biochemiczne prowadzące do wykształ-cenia cech typowych dla mięsa kulinarnego. Do tych zmian należą [30]: 1) stopniowe wyczerpywanie się dostępnej energii, Dr hab. inż. M. Florek, dr inż. P. Domaradzki, Katedra Towaroznawstwa i Przetwórstwa Surowców Zwierzęcych, prof. dr hab.

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Changes in proteasome activity during postmortem aging of bovine muscle

Cited by 60 publications

References 31 publications

The impact of growth promoters on muscle growth and the potential consequences for meat quality

The impact of growth promoters on muscle growth and the potential consequences for meat quality

Effect of Pre-Slaughter Autophagic Status on Postmortem Proteolysis in Skeletal Muscle of Mice

Theories concerning natural tenderization processes in post mortem meat

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