El sistema proteolítico calpaina en la tenderización de la carne: Un enfoque molecular.

Abstract

Tenderness is considered the most important meat quality trait regarding its eating quality. Post mortem meat tenderization is primarily the result of calpain mediated degradation of key proteins within muscles fibers. The calpain system originally comprised three molecules: two Ca 2+ -dependent proteases and a specific inhibitor. Numerous studies have shown that the calpain system plays a central role in postmortem proteolysis and meat tenderization. The objective of this review is to describe the last biochemical and molecular findings in connection with this proteolytic system and their relation with meat tenderness in bovine. Findings of DNA polymorphisms and mRNA and protein expression are described as tools to predict meat tenderness. Understanding the molecular basis of meat tenderization may be useful particularly to the meat industry and may allow amendment of pre-slaughter handling practices and postmortem treatments that improves meat quality.Keywords: Bovine, Molecular Markers, Tenderness (Source: AGROVOC). RESUMENLa terneza de la carne es considerada como el atributo de mayor importancia en el concepto de calidad de carne. El proceso de tenderización de la carne post mortem es principalmente el resultado de la degradación de proteínas clave de las fibras musculares, mediado por las proteasas del sistema calpaína. Este sistema proteico está compuesto por tres moléculas: dos proteasas calcio-dependientes y su inhibidor específico. Numerosos estudios han demostrado que el sistema calpaína desempeña un papel central en la proteólisis postmortem y en la tenderización de la carne. El objetivo de esta revisión es describir los últimos descubrimientos bioquímicos y moleculares de este sistema proteolítico y su relación con la terneza de la carne bovina. Se describen los hallazgos de polimorfismos de ADN y de expresión de ARNm y proteínas, como herramientas para predecir la terneza de la carne. La comprensión de las bases moleculares de la tenderización de la carne puede ser de utilidad para la industria cárnica, permitiendo la modificación de las prácticas de manipulación antes del sacrificio y los tratamientos post mortem, mejorando la calidad de la carne bovina.

Feeding strategies alter gene expression of the calpain system and meat quality in the longissimus muscle of Braford steers

“…Moreover, conformation scores tended to be U2 or U (6 or 5) indicating a better conformation of carcasses finished on pasture than corn-supplemented ones. Carcasses from sup- 2) 5.80 ± 0.41 6.00 ± 0.00 0.0824 Fat degree 2) 1.67 ± 0.48 1.00 ± 0.00 0.0001 pH 45 min 3) 6.67 ± 0.27 6.81 ± 0.24 0.1746 pH 48 h 3) 5.52 ± 0.11 5.70 ± 0.12 0.0004 ADG, average daily gain; LW, live weight; HCW, hot carcass weight. 1) Braford steers (25 months of age) finished with: Suppl, corn silage supplement at 1% of body weight per head/d in addition to ad libitum pasture during 120 days; Contr, finished on pasture.…”

“…Consequently, it can be assumed that grass-fed beef would have a faster and/or a greater development of tenderness 1) Relative mRNA levels of genes measured by reverse transcription quantitative polymerase chain reaction normalized against GAPDH and RPLP0 reference genes. 2) Protein activity measured by casein zymography (U/g) and normalized against the control group.…”

“…This quality trait depends on many factors such as breed, age, amount and solubility of collagen, intramuscular fat (IMF) content, post mortem pH decline curve, and fibre type characteristics [1]. Genetic markers in calpain system have been associated with beef tenderness [2]. In skeletal muscle two proteases, calpain 1 and calpain 2, as well as their inhibitor, calpastatin, have been described in detail [3].…”

“…A: 117; AN: NM_001034034 E: 0.971) capn1, calpain 1; capn2, calpain 2; cast, calpastatin; rplp0, ribosomal protein large protein 0; gapdh, glyceraldehyde-3-phosphate dehydrogenase 2). Details of specific primer sets used: F, forward primer sequence (5′ to 3′); R, reverse primer sequence (5′ to 3′); A, amplicon length in base pairs; AN, accession number; E, efficiency in quantitative polymerase chain reaction.www.ajas.info757Coria et al (2020) Asian-Australas J Anim Sci 33:753-762…”

Allelic and genotypic frequencies of SNP related to beef and carcass quality in Romosinuano cattle in Mexico

“…GG genotype at marker 530 increased meat tenderness compared with AG and AA genotypes (Page et al 2002 ). C/G haplotype in CAPN1 316 and 530 has been associated with meat tenderness in cattle (Coria et al 2018 ).…”