Proteomics in Meat Science —  Current Status and Future Perspective

Zamaratskaia, Galia; Li, Shengjie

doi:10.21323/2414-438x-2017-2-1-18-26

Cited by 11 publications

(4 citation statements)

References 26 publications

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“…The goal is to determine the validity of meat products by examining for proteins, biological activity, post-translational modifications, and interactions in cells, as well as identifying the proteome in response to changes in porcine biological circumstances in the samples ( Zamaratskaia and Li, 2017 ). Liquid chromatography quadrupole time of flight mass spectrometry (LC-QTOF-MS) is a method for determining the type of meat using a powerful tool for identifying protein peptides ( Sarah et al, 2016 ; Zamaratskaia and Li, 2017 ). Protein extraction precedes mass spectrometry (MS) or LC-QTOF-MS analysis in the proteomic analysis method.…”

Section: Analytical Methods For Authentication Of Meat Productsmentioning

confidence: 99%

Possibilities of Liquid Chromatography Mass Spectrometry (LC-MS)-Based Metabolomics and Lipidomics in the Authentication of Meat Products: A Mini Review

Harlina¹,

Maritha²,

Musfiroh³

et al. 2022

Food Sci Anim Resour

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The liquid chromatography mass spectrometry (LC-MS)-based metabolomic and lipidomic methodology has great sensitivity and can describe the fingerprint of metabolites and lipids in pork and beef. This approach is commonly used to identify and characterize small molecules such as metabolites and lipids, in meat products with high accuracy. Since the metabolites and lipids can be used as markers for many properties of a food, they can provide further evidence of the foods authenticity claim. Chromatography coupled to mass spectrometry is used to separate lipids and metabolites from meat samples. The research data usually is compared to lipid and metabolite databases and evaluated using multivariate statistics. LC-MS instruments directly connected to the metabolite and lipid databases software can be used to assess the authenticity of meat products. LC-MS has good selectivity and sensitivity for metabolomic and lipidomic analysis. This review highlighted the combination of metabolomics and lipidomics can be used as a reference for analyzing authentication meat products.

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Section: Analytical Methods For Authentication Of Meat Productsmentioning

confidence: 99%

Possibilities of Liquid Chromatography Mass Spectrometry (LC-MS)-Based Metabolomics and Lipidomics in the Authentication of Meat Products: A Mini Review

Harlina¹,

Maritha²,

Musfiroh³

et al. 2022

Food Sci Anim Resour

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show abstract

“…Endopeptidases, such as calpains and cathepsins, first of all, are responsible for hydrolysis of proteins into large fragments and oligopeptides, which influences meat texture during aging and the initial stages of the rigor mortis processes. Later due to exopeptidases, such as aminopeptidases and carboxypeptidases, small peptides and free amino acids will be formed [44].…”

Section: Generation Of Bioactive Peptides In Meat Autolysismentioning

confidence: 99%

Biologically active peptides of meat and meat product proteins: a review. Part 1. General information about biologically active peptides of meat and meat products

Чернуха

Mashentseva

Афанасьев

et al. 2019

Teor. prakt. pererab. mâsa (Print)

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Over many years, proteins and polypeptides have aroused scientific-practical interest due to multiple functions in the metabolic processes in the body upon vital activities. Biologically active substances of protein origin have wide application in different industries, including the food industry and medicine. At present, many studies are directed towards investigation of mechanisms of formation of such physiologically valuable food components as biologically active peptides and methods of their recovery from meat raw materials and meat products. A large part of literature data confirms that mechanisms of formation of such peptides are similar irrespective of methods of their generation. Their basis is enzymatic hydrolysis of muscle tissue proteins under the action of intracellular enzymes during autolysis, digestive enzymes of the human gastrointestinal tract or commercial enzyme preparations used in laboratories or in the industry. The method of culinary and/or technological processing also affects the process of biopeptide formation in meat products, namely, their recovery and availability.

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“…Proteomics methods are used to separate proteins, mainly in two directions: either chromatographic or electrophoretic methods with subsequent identification of point markers with the help of mass spectrometric detectors [4]. Proteomic analysis expands the technical possibilities for a more detailed study of the muscle tissue of productive cattle; therefore, in recent decades, omics technologies have been actively used in the meat-process-ing industry, which significantly changed experimental approaches in food sciences [5]. Proteomic technologies make it possible to evaluate the composition and ongoing processes at the formation stages of the meat raw materials and in the commercial products also.…”

Section: Introductionmentioning

confidence: 99%

The study of proteotomic profile of mutton with consideration to the influence of feed combinatorics

Giro

Ковалев

Kulikovsky

et al. 2022

Teor. prakt. pererab. mâsa (Print)

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The present article is devoted to the search for markers that attest the changes in the protein profile when fattening the lambs with enriched diets, taking into account tissue specificity. The purpose of scientific research was to expand scientific knowledge about the influence of essential trace elements of organic origin in the diet of lambs on the marker-proteins of skeletal muscle tissue, of myocardium and renal cortical substance. The objects of research were the tissues of the m.L.dorsi skeletal muscle, myocardium and cortical substance of the kidneys in lambs of the Edilbaev breed. These lambs received a diet with organic trace elements (iodine, selenium, silicon). To study the effect of microelements in the diets of lambs on change in marker-proteins, we ran the studies of the skeletal muscle, myocardium and cortical substance of the kidneys of lambs, using the method of two-dimensional electrophoresis. When searching for proteins which mark the action of organic additives in the fattening diet of lambs within the tissue of the myocardium and the cortical substance of the kidneys, a number of differences were noted; no pronounced effects were observed in the skeletal muscle. Enrichment of the diet of lambs with selenium derivatives led to a change in the protein composition in the kidneys cortical substance for some isoforms of selenium-containing proteins and related enzymes of the glutathione cycle. Reaction in this process of thermal shock proteins, utilization of aflatoxins and changes in proteins of energy metabolism within mitochondria of kidney cells was also revealed. The determination of functional activity, or immunofermental analysis of glutathione peroxidase 3 count in the blood, can be a promising biomarker for controlling the level of selenium digestion and the count of selenium in blood as a more rapid and cheap method in comparison with the proteomic technologies. And for assessing the rate of digestion and fixation of iodine, it seems promising to determine it via the activity of mitochondrial superoxide dismutase [Mn]. In the myocardium, the effect of digested feed additives mainly affected the mitochondrial apparatus, which changed its functional orientation, with the activation of several other metabolic cycles. These results are prerequisites for obtaining more fundamental data on the effect of diets enriched with essential micronutrients on the molecular mechanisms that take place within the myocardial and kidney tissue of lambs. New data have been obtained on the effect of diets enriched with essential microelements on the molecular mechanisms occurring in the myocardial tissue and cortical substance of the kidneys of goats and sheep. The research results obtained by proteomics methods will be used for modeling and targeted adjustment of diets in order to obtain raw materials with the necessary technological characteristics.

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Proteomics in Meat Science — Current Status and Future Perspective

Cited by 11 publications

References 26 publications

Possibilities of Liquid Chromatography Mass Spectrometry (LC-MS)-Based Metabolomics and Lipidomics in the Authentication of Meat Products: A Mini Review

Possibilities of Liquid Chromatography Mass Spectrometry (LC-MS)-Based Metabolomics and Lipidomics in the Authentication of Meat Products: A Mini Review

Biologically active peptides of meat and meat product proteins: a review. Part 1. General information about biologically active peptides of meat and meat products

The study of proteotomic profile of mutton with consideration to the influence of feed combinatorics

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