Tackling proteome changes in the longissimus thoracis bovine muscle in response to pre-slaughter stress

Franco, Daniel; Mato, Ariadna; Salgado, Francisco; López‐Pedrouso, María; Carrera, Mónica; Bravo, Susana B.; Parrado, María; Gallardo, José Manuel

doi:10.1016/j.jprot.2015.03.029

Cited by 78 publications

(78 citation statements)

References 56 publications

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“…A similar result was observed in a study with sheep, in which there was higher MYLPF phosphorylation in the group of animals classified as tough meat [14]. Moreover, greater phosphorylated MYLPF abundance has been reported in dark firm dry beef [68]. …”

Section: Resultssupporting

confidence: 85%

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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Section: Resultssupporting

confidence: 85%

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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“…Franco et al. () demonstrated preslaughter stress‐induced proteome changes involving both quantitative difference and PTM through phosphorylation; of these changes, the high phosphorylation of fast‐skeletal myosin light‐chain 2 isoforms was highly correlated to stress‐induced DFD meat. Cruzen et al.…”

Section: Potential Mechanism Regulating Meat Quality Developmentmentioning

confidence: 99%

Stress Effects on Meat Quality: A Mechanistic Perspective

Xing

Gao

Tume

et al. 2018

Comp Rev Food Sci Food Safe

156

121

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Stress inevitably occurs from the farm to abattoir in modern livestock husbandry. The effects of stress on the behavioral and physiological status and ultimate meat quality have been well documented. However, reports on the mechanism of stress effects on physiological and biochemical changes and their consequent effects on meat quality attributes have been somewhat disjointed and limited. Furthermore, the causes of variability in meat quality traits among different animal species, muscle fibers within an animal, and even positions within a piece of meat in response to stress are still not entirely clear. This review 1st summarizes the primary stress factors, including heat stress, preslaughter handling stress, oxidative stress, and other stress factors affecting animal welfare; carcass quality; and eating quality. This review further delineates potential stress‐induced pathways or mediators, including AMP‐activated protein kinase‐mediated energy metabolism, crosstalk among calcium signaling pathways and reactive oxygen species, protein modification, apoptosis, calpain and cathepsin proteolytic systems, and heat shock proteins that exert effects that cause biochemical changes during the early postmortem period and affect the subsequent meat quality. To obtain meat of high quality, further studies are needed to unravel the intricate mechanisms involving the aforementioned signaling pathways or mediators and their crosstalk.

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“…Preslaughter stress, as demonstrated by Franco and colleagues, is also influencing meat quality . In the described work, authors described the differential protein expression in the longissimus thoracis bovine muscle of proteins involved in structural‐contractile and metabolic functions.…”

Section: Food Qualitymentioning

confidence: 96%

“…General approach for proteomics application in food science. Image references: Taste, flavor, consistency: Comparative 2DE LC‐MS ; Nutritional Properties: Proteins 2D Peptides ; Product traceability GC‐MS DART TOF‐MS . Spectral libraries ICP–MS ; Food safety; Bacteria/fungi/other pathogens detection: magnetic beads + antibodies + MALDI‐TOF‐TOF .…”

Section: Food Qualitymentioning

confidence: 99%

Proteomics in food: Quality, safety, microbes, and allergens

et al. 2016

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Food safety and quality and their associated risks pose a major concern worldwide regarding not only the relative economical losses but also the potential danger to consumer's health. Customer's confidence in the integrity of the food supply could be hampered by inappropriate food safety measures. A lack of measures and reliable assays to evaluate and maintain a good control of food characteristics may affect the food industry economy and shatter consumer confidence. It is imperative to create and to establish fast and reliable analytical methods that allow a good and rapid analysis of food products during the whole food chain. Proteomics can represent a powerful tool to address this issue, due to its proven excellent quantitative and qualitative drawbacks in protein analysis. This review illustrates the applications of proteomics in the past few years in food science focusing on food of animal origin with some brief hints on other types. Aim of this review is to highlight the importance of this science as a valuable tool to assess food quality and safety. Emphasis is also posed in food processing, allergies, and possible contaminants like bacteria, fungi, and other pathogens.

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Tackling proteome changes in the longissimus thoracis bovine muscle in response to pre-slaughter stress

Cited by 78 publications

References 56 publications

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

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

Stress Effects on Meat Quality: A Mechanistic Perspective

Proteomics in food: Quality, safety, microbes, and allergens

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