Proteome changes of beef in Nellore cattle with different genotypes for tenderness

Rosa, Alessandra Fernandes; Moncau, Cristina Tschorny; Poleti, Mirele Daiana; Fonseca, Leydiana Duarte; Balieiro, J. C. C.; Silva, Saulo da Luz e; Eler, Joanir Pereira

doi:10.1016/j.meatsci.2017.12.006

Cited by 43 publications

(26 citation statements)

References 39 publications

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“…HSPs could play diverse roles as anti-apoptotic factor by complexation with active caspases, protection of target proteins and restoration of the active structure of proteins [38]. This is in accordance to results obtained by Rosa et al [39] for HSPB6 since they reported a negative correlation between the expression of this protein and tenderness. In contrast, these same authors found that HSPB1 was positively correlated with beef tenderness in LT muscle, in accordance to results obtained by Morzel et al [40] and Carvalho et al [41].…”

Section: Relationship Between Protein Abundance and Meat Quality Derisupporting

confidence: 90%

Search for proteomic biomarkers related to bovine pre-slaughter stress using liquid isoelectric focusing (OFFGEL) and mass spectrometry

Fuente‐Garcia

Aldai

Sentandreu

et al. 2019

Journal of Proteomics

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Proteome changes derived from animals that have suffered pre-slaughter stress are a fact. In this study, Proteomic analysis was carried out on 20 bovine loin samples from Asturiana de los Valles and crossbreds cattle previously classified as normal and DFD meat at 24 h post-mortem using pH measurements. Sarcoplasmic subproteome of Longissimus thoracis at 24 hours post-mortem was fractionated by the use of liquid isoelectric focusing (OFFGEL) in the pH range 3-10, followed by SDS-PAGE analysis of each retrieved fraction. The protein fractionation profile showed high reproducibility along the different sample groups. Five protein bands showed significant differences (p<0.05) between the two groups, allowing discrimination between them. Proteins present in these bands, which were identified by LC-MS, were actin, phosphoglucomutase-1, alpha-crystallin B, heat shock protein beta-6 and heat shock protein beta-1. The significance of this study relies on the optimization of OFFGEL fractionation as a promising technology to search for reliable biomarkers of pre-slaughter stress. This method separates proteins along different liquid fractions according to their isoelectric point; the obtained fractions can be further characterized by SDS-PAGE or directly identified by LC-MS. This achievement stands out as an alternative to the use of 2-DE electrophoresis in protein separation and analysis.

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Section: Relationship Between Protein Abundance and Meat Quality Derisupporting

confidence: 90%

Search for proteomic biomarkers related to bovine pre-slaughter stress using liquid isoelectric focusing (OFFGEL) and mass spectrometry

Fuente‐Garcia

Aldai

Sentandreu

et al. 2019

Journal of Proteomics

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show abstract

“…The fifth gene, myosin regulatory light chain 2 (MYL2), had three SNPs within 3′UTR. MYL2 is a calcium-binding chain known to be associated with meat tenderness (Rosa et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

Genome-Wide Association Study Identifies Genomic Loci Affecting Filet Firmness and Protein Content in Rainbow Trout

et al. 2019

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Filet quality traits determine consumer satisfaction and affect profitability of the aquaculture industry. Soft flesh is a criterion for fish filet downgrades, resulting in loss of value. Filet firmness is influenced by many factors, including rate of protein turnover. A 50K transcribed gene SNP chip was used to genotype 789 rainbow trout, from two consecutive generations, produced in the USDA/NCCCWA selective breeding program. Weighted single-step GBLUP (WssGBLUP) was used to perform genome-wide association (GWA) analyses to identify quantitative trait loci affecting filet firmness and protein content. Applying genomic sliding windows of 50 adjacent SNPs, 212 and 225 SNPs were associated with genetic variation in filet shear force and protein content, respectively. Four common SNPs in the ryanodine receptor 3 gene (RYR3) affected the aforementioned filet traits; this association suggests common mechanisms underlying filet shear force and protein content. Genes harboring SNPs were mostly involved in calcium homeostasis, proteolytic activities, transcriptional regulation, chromatin remodeling, and apoptotic processes. RYR3 harbored the highest number of SNPs ( n = 32) affecting genetic variation in shear force (2.29%) and protein content (4.97%). Additionally, based on single-marker analysis, a SNP in RYR3 ranked at the top of all SNPs associated with variation in shear force. Our data suggest a role for RYR3 in muscle firmness that may be considered for genomic- and marker-assisted selection in breeding programs of rainbow trout.

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“…A number of studies have asserted that CAST , HSPB1 , and HSPA1A genes and their proteins affect meat quality. However, some studies proposed that the CAST gene was not associated with meat quality .…”

Section: Resultsmentioning

confidence: 99%

Differential expression analysis of meat tenderness governing genes in different skeletal muscles of bovines

2019

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BACKGROUND The aim of this study was to compare 12 different skeletal muscles of bovine (n = 15) with each other in terms of tenderness and meat‐quality‐related gene expressions. Tenderness values were evaluated by shear force, and ANK1, CAPN1, CAST, HSPB1, HSPA1A gene expressions were analyzed by using quantitative real‐time polymerase chain reaction. RESULTS ANK1 gene showed significant differences between tender and tough muscles (P < 0.001) and was found to be more closely related to meat quality than CAPN1. No difference was found for CAST, HSPB1, and HSPA1A gene expressions between different parts of skeletal muscles (P > 0.05). The results also showed that the most convenient skeletal muscle for the meat quality studies is musculus psoas major. Furthermore, comparative use of musculus longissimus thoracis and musculus extensor digitorum muscles may give the most accurate results, rather than using other muscle groups in comparative studies between tender and tough muscles. CONCLUSION ANK1 gene is a preferable biomarker for the determination of meat quality, and CAPN1 needs further studies. However, CAST, HSPB1, and HSPA1A genes may not be suitable biomarkers for the determination of meat quality based on this study. © 2018 Society of Chemical Industry

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Proteome changes of beef in Nellore cattle with different genotypes for tenderness

Cited by 43 publications

References 39 publications

Search for proteomic biomarkers related to bovine pre-slaughter stress using liquid isoelectric focusing (OFFGEL) and mass spectrometry

Search for proteomic biomarkers related to bovine pre-slaughter stress using liquid isoelectric focusing (OFFGEL) and mass spectrometry

Genome-Wide Association Study Identifies Genomic Loci Affecting Filet Firmness and Protein Content in Rainbow Trout

Differential expression analysis of meat tenderness governing genes in different skeletal muscles of bovines

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