Different phenotypic and proteomic markers explain variability of beef tenderness across muscles

Guillemin, Nicolas; Jurie, Catherine; Renand, Gilles; Hocquette, Jean‐François; Micol, Didier; Lepetit, Jacques; Picard, Brigitte

doi:10.5539/ijb.v4n2p26

Cited by 28 publications

(41 citation statements)

References 45 publications

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“…Fast and slow myosin heavy chain isoforms were also inversely correlated with tenderness in the two muscles. These results are in accordance with Picard et al (2007) and Guillemin et al (2012).…”

Section: Understanding the Underlying Mechanismssupporting

confidence: 95%

Recent advances in omic technologies for meat quality management

et al. 2015

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Section: Understanding the Underlying Mechanismssupporting

confidence: 95%

Recent advances in omic technologies for meat quality management

et al. 2015

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“…Several studies have found a relationship between meat tenderness and HSPs abundance [22, 36, 37]. Due to the highly conserved chaperone capacity of proteins belonging to the HSPs family, many research groups have discussed the involvement of HSPs in the meat tenderizing process, without considering their singularities.…”

Section: Resultsmentioning

confidence: 99%

Differences in Beef Quality between Angus (Bos taurus taurus) and Nellore (Bos taurus indicus) Cattle through a Proteomic and Phosphoproteomic Approach

et al. 2017

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Proteins are the major constituents of muscle and are key molecules regulating the metabolic changes during conversion of muscle to meat. Brazil is one of the largest exporters of beef and most Brazilian cattle are composed by zebu (Nellore) genotype. Bos indicus beef is generally leaner and tougher than Bos taurus such as Angus. The aim of this study was to compare the muscle proteomic and phosphoproteomic profile of Angus and Nellore. Seven animals of each breed previously subjected the same growth management were confined for 84 days. Proteins were extracted from Longissimus lumborum samples collected immediately after slaughter and separated by two-dimensional electrophoresis. Pro-Q Diamond stain was used in phosphoproteomics. Proteins identification was performed using matrix assisted laser desorption/ionization time-of-flight mass spectrometry. Tropomyosin alpha-1 chain, troponin-T, myosin light chain-1 fragment, cytoplasmic malate dehydrogenase, alpha-enolase and 78 kDa glucose-regulated protein were more abundant in Nellore, while myosin light chain 3, prohibitin, mitochondrial stress-70 protein and heat shock 70 kDa protein 6 were more abundant in Angus (P<0.05). Nellore had higher phosphorylation of myosin regulatory light chain-2, alpha actin-1, triosephosphate isomerase and 14-3-3 protein epsilon. However, Angus had greater phosphorylation of phosphoglucomutase-1 and troponin-T (P<0.05). Therefore, proteins involved in contraction and muscle organization, myofilaments expressed in fast or slow-twitch fibers and heat shock proteins localized in mitochondria or sarcoplasmic reticulum and involved in cell flux of calcium and apoptosis might be associated with differences in beef quality between Angus and Nellore. Furthermore, prohibitin appears to be a potential biomarker of intramuscular fat in cattle. Additionally, differences in phosphorylation of myofilaments and glycolytic enzymes could be involved with differences in muscle contraction force, susceptibility to calpain, apoptosis and postmortem glycolysis, which might also be related to differences in beef quality among Angus and Nellore.

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“…Multiple regression analyses were also performed with the combination of four muscle biochemical traits (Intramuscular fat content, mean fiber area, total collagen content and collagen solubility) previously shown [38] to be associated with beef quality. The proportion of the variability in tenderness which is explained by the combination of the 5 groups of probes is indicated (R 2 ) as well as the associated P value.…”

Section: Resultsmentioning

confidence: 99%

“…The four muscle biochemical traits (Intramuscular fat content, mean fiber area, total collagen content and collagen solubility) previously shown to be associated with beef quality [38] were analysed with a similar approach alone or in association with the 5 groups of probes ( DNAJA1, HspH1, HspA8, plus two groups of probes for HspB1- Hsp27). The pooled relationship between muscle characteristics and gene expression with beef tenderness was calculated across animal groups after removing the gender and the year effects, i.e.…”

Section: Resultsmentioning

confidence: 99%

The GENOTEND chip: a new tool to analyse gene expression in muscles of beef cattle for beef quality prediction

et al. 2012

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BackgroundPrevious research programmes have described muscle biochemical traits and gene expression levels associated with beef tenderness. One of our results concerning the DNAJA1 gene (an Hsp40) was patented. This study aims to confirm the relationships previously identified between two gene families (heat shock proteins and energy metabolism) and beef quality.ResultsWe developed an Agilent chip with specific probes for bovine muscular genes. More than 3000 genes involved in muscle biology or meat quality were selected from genetic, proteomic or transcriptomic studies, or from scientific publications. As far as possible, several probes were used for each gene (e.g. 17 probes for DNAJA1). RNA from Longissimus thoracis muscle samples was hybridised on the chips. Muscles samples were from four groups of Charolais cattle: two groups of young bulls and two groups of steers slaughtered in two different years. Principal component analysis, simple correlation of gene expression levels with tenderness scores, and then multiple regression analysis provided the means to detect the genes within two families (heat shock proteins and energy metabolism) which were the most associated with beef tenderness. For the 25 Charolais young bulls slaughtered in year 1, expression levels of DNAJA1 and other genes of the HSP family were related to the initial or overall beef tenderness. Similarly, expression levels of genes involved in fat or energy metabolism were related with the initial or overall beef tenderness but in the year 1 and year 2 groups of young bulls only. Generally, the genes individually correlated with tenderness are not consistent across genders and years indicating the strong influence of rearing conditions on muscle characteristics related to beef quality. However, a group of HSP genes, which explained about 40% of the variability in tenderness in the group of 25 young bulls slaughtered in year 1 (considered as the reference group), was validated in the groups of 30 Charolais young bulls slaughtered in year 2, and in the 21 Charolais steers slaughtered in year 1, but not in the group of 19 steers slaughtered in year 2 which differ from the reference group by two factors (gender and year). When the first three groups of animals were analysed together, this subset of genes explained a 4-fold higher proportion of the variability in tenderness than muscle biochemical traits.ConclusionThis study underlined the relevance of the GENOTEND chip to identify markers of beef quality, mainly by confirming previous results and by detecting other genes of the heat shock family as potential markers of beef quality. However, it was not always possible to extrapolate the relevance of these markers to all animal groups which differ by several factors (such as gender or environmental conditions of production) from the initial population of reference in which these markers were identified.

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Different phenotypic and proteomic markers explain variability of beef tenderness across muscles

Cited by 28 publications

References 45 publications

Recent advances in omic technologies for meat quality management

Recent advances in omic technologies for meat quality management

Differences in Beef Quality between Angus (Bos taurus taurus) and Nellore (Bos taurus indicus) Cattle through a Proteomic and Phosphoproteomic Approach

The GENOTEND chip: a new tool to analyse gene expression in muscles of beef cattle for beef quality prediction

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