Comparative studies of meat quality traits and the proteome profile between low pH and high pH muscles in longissimus dorsi of Berkshire

Abstract

This study was conducted to assess the molecular mechanism of meat quality between low-and high-pH muscles using two-dimensional gel electrophoresis (2DE) with matrix-assisted laser desorption ionization timeof-flight mass spectrometry (MALDI-TOF/MS) on longissimus dorsi muscles from Berkshire species, assigned to high-(5.92 ± 0.02) and low-pH groups (5.55 ± 0.03). The high-pH group had a lower lightness, yellowness, drip loss, shear force, and a higher National Pork Producers Council color than the low-pH group. The meat quality changes were related to the altered protein expression between the two groups. Fourteen protein spots were identified by MALDI-TOF/MS and among them, nine proteins involved in meat quality attributes significantly increased: the alpha-crystallin B chain, dual specificity phosphatase 1, vimentin X1 and X2, ATP synthase subunit d, mitochondrial (ATP5H), peroxiredoxin 6 (PRDX6), ubiquitin carboxyl-terminal hydrolase 14 (UCTH14), and cytochrome c. Moreover, the proteins' translation efficiency was analyzed by their mRNA expression via quantitative polymerase chain reaction. An increase in the mRNA levels of ATP5H, PRDX6, and UCTH14 is consistent with protein expressions. These results may provide valuable information to decipher the molecular mechanism behind meat quality of low-and high-pH muscles.

Metabolomic and proteomic features of fresh pork loin that vary in ultimate pH and pork quality

“…ß enolase is the muscle-specific isoform of enolase, catalyzing the hydrolysis of 2phosphoglycerate to phosphoenolpyruvate. A previous study has identified greater amounts of ß enolase in early PM pork LD samples with lower 24 hr PM pH (pH 5.55 + 0.03) and lower WHC (Subramaniyan et al, 2017). These findings are in contradiction to the current results that showed more abundance of ß enolase in the NpH group (Figure 3.3).…”

Weighted Single-Step GWAS Identifies Genes Influencing Fillet Color in Rainbow Trout

“…It protects the cell against reactive oxygen species. Other studies have identified a relationship between peroxiredoxin and meat quality or color traits in beef [ 84 , 85 , 86 , 87 ] and chevon [ 88 ]. Activation of the AP-1 transcription factor induces the expression of many antioxidants, including peroxiredoxin and glutathione reductase [ 89 , 90 ].…”

Review of Postmortem Protein Oxidation in Skeletal Muscle and the Role of the Peroxiredoxin Family of Endogenous Antioxidants

“…The longissimus dorsi (LD) of Berkshire pigs was classified into high-pH (HpH; 5.92 ± 0.02; n = 10) or low pH (LpH; 5.55 ± 0.03; n = 10) groups based on 24 h postmortem pH. The abundance of Prdx6 was greater at 0 h postmortem in the HpH compared with the LpH group (Subramaniyan et al, 2017). When LL chops were categorized as normal pH (NpH; 5.59 ± 0.01; n = 10) and LpH (5.42 ± 0.01; n = 10) based on 14 d postmortem pH, Zuber et al (2021) reported a greater abundance of Prdx2 at 45 min postmortem in NpH compared with LpH groups.…”