Proteins in longissimus muscle of Korean native cattle and their relationship to meat quality

Kim, Nam Kuk; Cho, Soohyun; Lee, Seung Hwan; Park, Hye Ran; Lee, Chang‐Soo; Cho, Yong Min; Choy, Yun Ho; Yoon, Duhak; Im, Seok Ki; Park, Eung Woo

doi:10.1016/j.meatsci.2008.04.027

Cited by 139 publications

(108 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Lametsch et al (10) found that two fragments (40 and 32 kDa) in porcine muscle are derived from actin during 48 h aft er slaughter and that their spot intensity increased. Furthermore, actin degradation during 24, 48 or 72 h post-mortem was reported in many investigations on pork (5,7,9) and beef (3,14,15,17,18). In contrast, Jia et al (15,17) stated that actin intensity did not change in bovine longissimus dorsi muscle during 24 h post-mortem, but it decreased in LT and semitendinosus muscles.…”

Section: Proteomic Analysesmentioning

confidence: 83%

“…Sayd et al (12) found that HSP27 was overexpressed in darker beef meat. A negative correlation between HSP27 content and L* value in pork (7) and between HSP27 content and L* and a* values in beef (18) have been reported. It can be concluded that proteolysis of HSP27 has a dramatic infl uence on meat colour and this protein might be a marker of colour variations in meat.…”

Section: Troponin Tmentioning

confidence: 92%

“…Chaperone proteins protect native proteins against denaturation and subsequent aggregation, even aft er post-mortem (12). HSP27 may play a role in organising and protecting myofi brillar structures from proteolysis caused by stress conditions and is found in a low abundance in normal tissues (3,18). Hence, these stress proteins might be the potential markers of the change of myofi brillar structure in muscle post-mortem (16), and their increase is an indicator of myofi brillar protein change (15).…”

Section: Troponin Tmentioning

confidence: 99%

See 2 more Smart Citations

Proteome Changes of Biceps Femoris Muscle of Iranian One-Humped Camel and It's Relationship with Meat Quality Traits

Zahedi

Varidi

2016

Food Technol. Biotechnol.

View full text Add to dashboard Cite

SummaryIn this study physicochemical and quality traits of biceps femoris and longissimus thoracis muscles of male and female Iranian one-humped camel were determined during 14 days of refrigeration storage. Analysis of variance of the results showed that only shear force and temperature were aff ected by the gender (p<0.05). Anatomical location of the muscle infl uenced the meat properties except for drip loss (p<0.05). Also, except for cooking loss, ageing infl uenced the physicochemical and quality properties of meat; during 14 days of storage, proteolysis resulted in an increase of L* and b* values, drip loss and myofibrillar fragmentation index, and the decrease of a* value, expressed juice, shear force and sarcomere length. Proteome changes (myofi brillar proteins) during storage were investigated. Gel analysis revealed that 19 protein spots were signifi cantly changed during 24, 72 and 168 h post-mortem. Fift een spots were identifi ed by MALDI-TOF/TOF mass spectrometer. Correlation analysis revealed signifi cant correlations of actin, troponin T, capping protein, heat shock proteins (HSP) and desmin with physicochemical and quality properties of meat (p<0.05). Actin might be a potential protein marker for colour, tenderness and water-holding capacity, and HSP27 and desmin are good candidate markers for colour and tenderness, respectively.

show abstract

Section: Proteomic Analysesmentioning

confidence: 83%

Section: Troponin Tmentioning

confidence: 92%

Section: Troponin Tmentioning

confidence: 99%

See 1 more Smart Citation

Proteome Changes of Biceps Femoris Muscle of Iranian One-Humped Camel and It's Relationship with Meat Quality Traits

Zahedi

Varidi

2016

Food Technol. Biotechnol.

View full text Add to dashboard Cite

show abstract

“…Different studies showed that Hsps were related to beef quality since significant correlations were found between the abundance of either Hsp transcript or protein and tenderness (Bernard et al, 2007;Kim et al, 2008;Morzel et al, 2008). Therefore, a key issue addressed by this study was to investigate whether the animals more stressed before slaughter could have a differential DNAJA1 expression correlated to variations in beef quality.…”

Section: Dietary Regulation Of Dnaja1 Expressionmentioning

confidence: 98%

Expression of DNAJA1 in bovine muscles according to developmental age and management factors

Cassar-Malek

Guillemin

Hocquette

et al. 2011

Animal

View full text Add to dashboard Cite

We have recently shown that the expression of the DNAJA1 gene encoding a heat shock protein (Hsp40) is a negative marker of meat tenderness in Charolais bulls. To acquire knowledge on the regulation of DNAJA1 expression, we analysed the abundance of DNAJA1 transcripts and protein during development and according to management factors (e.g. feeding treatments, growth path and stress status) in different bovine muscles during postnatal life. We report here a developmental expression profile for DNAJA1 with decreased levels of transcript and protein during the progression of myogenesis. During postnatal life, we found the highest expression of DNAJA1 in the most oxidative muscles. No effect was detected for dietary treatment (pasture v. maize-based diet), growth path (compensatory growth after a restriction period) or pre-slaughter stress status. Therefore, the genetic background and muscle type could be considered as the main factors regarding the level of DNAJA1. Integration of the knowledge gained from this study should help to predict muscle metabolic properties and the ability of the live animals to give high sensory quality meat.Keywords: Hsp40, myogenesis, nutrition, growth path, stress ImplicationsBeef is characterized by a high and uncontrolled variability of its sensory attributes, especially tenderness, which is one reason for consumer dissatisfaction. There is still no simple, reliable and reproducible technique to predict quality, which is a limitation to the delivery of a consistent quality meat. Thus, identification of markers of quality attributes is of major socio-economic importance. Recently, we reported that expression of DNAJA1 was a negative tenderness marker. This study examines DNAJA1 expression in bovine muscles having different metabolic specificities during development and according to management factors. It should help to increase knowledge of DNAJA1 expression, and to screen for live animals with favourable muscle properties and potentially high-quality meat.

show abstract

“…Hsp27 is a member of small heat shock proteins, main cellular functions are chaperone activity, regulation of the actin cytoskeleton, and control of apoptosis (GUSEV et al, 2002). Previous papers have reported lower Hsp27 level in beef with greater tenderness (KIM et al, 2008). The tenderness variation depends on the chronological age of the cattle at slaughter.…”

Section: Resultsmentioning

confidence: 86%

Proteomic analysis of skeletal muscle at different live weights in Charolais bulls

et al. 2015

View full text Add to dashboard Cite

The aim of this study was to investigate the differences in the proteome patterns of musculus longissimus dorsi between Charolais bulls slaughtered at 500 kg and 700 kg live weight using two-dimensional difference in gel electrophoresis (2D-DIGE) and liquid chromatography-mass spectrometry (LC-MS). Three hundred fi fty protein spots were visualised on gels of which 10 showed different expression levels (P<0.05) between groups. After mass spectrometric analysis of spots, beta-enolase (ENO3) in fi ve different spots, alpha-enolase (ENO1), triosephosphate isomerase (TPI1) in two different spots, alpha-actin (ACTA1), and heat shock protein beta-1 (HSPB1) were identifi ed. ENO3, ENO1, TPI1, and ACTA1 had higher expression levels in bulls of 700 kg live weight group. ENO3, ENO1, and TPI1 are involved in energy metabolism, while ACTA1 is a structure protein in skeletal muscle. Up-regulation of heat shock protein beta-1 (HSPB1), which protein is reported to have correlation with tenderness, was observed in 500 kg weight group. Our result demonstrates that proteomic tools are useful in identifying markers associated with muscle development.

show abstract

Proteins in longissimus muscle of Korean native cattle and their relationship to meat quality

Cited by 139 publications

References 27 publications

Proteome Changes of Biceps Femoris Muscle of Iranian One-Humped Camel and It's Relationship with Meat Quality Traits

Proteome Changes of Biceps Femoris Muscle of Iranian One-Humped Camel and It's Relationship with Meat Quality Traits

Expression of DNAJA1 in bovine muscles according to developmental age and management factors

Proteomic analysis of skeletal muscle at different live weights in Charolais bulls

Contact Info

Product

Resources

About