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Application of proteomics to understand the molecular mechanisms determining meat quality of beef muscles during postmortem aging
Proteomics profiling disclosed the molecular mechanism underlying beef poor meat quality. This study aimed to identify protein markers indicating the quality of beef during postmortem storage at 4°C. Beef longissimus dorsi samples were stored at 4°C. The meat water holding capacity (WHC), pH value a...
Autores principales: | , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Public Library of Science
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7920376/ https://www.ncbi.nlm.nih.gov/pubmed/33647056 http://dx.doi.org/10.1371/journal.pone.0246955 |
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author | Yang, Bin Liu, Xuejun |
author_facet | Yang, Bin Liu, Xuejun |
author_sort | Yang, Bin |
collection | PubMed |
description | Proteomics profiling disclosed the molecular mechanism underlying beef poor meat quality. This study aimed to identify protein markers indicating the quality of beef during postmortem storage at 4°C. Beef longissimus dorsi samples were stored at 4°C. The meat water holding capacity (WHC), pH value and moisture content were determined at different time points during the storage period. The iTRAQ MS/MS approach was used to determine the proteomics profiling at 0, 3.5 and 7 d during storage at 4°C. Bioinformatics analysis was performed to investigate the potential correlated proteins associated with meat quality. Storage at 4°C gradually decreased the pH value, WHC, and hence the moisture content. The iTRAQ proteomic analysis revealed that a cluster of glycolytic enzymes including malate dehydrogenase, cytoplasmic, L-lactate dehydrogenase, phosphoglycerate mutase and pyruvate kinase, and another cluster of proteins involved in oxygen transport and binding (myoglobin) and hemoglobin complex (including Globin A1 and hemoglobin subunit alpha) were decreased during the postmortem storage. These results suggest that the decreased glycolysis, oxygen, and heme-binding activities might be associated with the beef muscle low quality and the decline of tenderness during postmortem storage at 4°C. |
format | Online Article Text |
id | pubmed-7920376 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Public Library of Science |
record_format | MEDLINE/PubMed |
spelling | pubmed-79203762021-03-09 Application of proteomics to understand the molecular mechanisms determining meat quality of beef muscles during postmortem aging Yang, Bin Liu, Xuejun PLoS One Research Article Proteomics profiling disclosed the molecular mechanism underlying beef poor meat quality. This study aimed to identify protein markers indicating the quality of beef during postmortem storage at 4°C. Beef longissimus dorsi samples were stored at 4°C. The meat water holding capacity (WHC), pH value and moisture content were determined at different time points during the storage period. The iTRAQ MS/MS approach was used to determine the proteomics profiling at 0, 3.5 and 7 d during storage at 4°C. Bioinformatics analysis was performed to investigate the potential correlated proteins associated with meat quality. Storage at 4°C gradually decreased the pH value, WHC, and hence the moisture content. The iTRAQ proteomic analysis revealed that a cluster of glycolytic enzymes including malate dehydrogenase, cytoplasmic, L-lactate dehydrogenase, phosphoglycerate mutase and pyruvate kinase, and another cluster of proteins involved in oxygen transport and binding (myoglobin) and hemoglobin complex (including Globin A1 and hemoglobin subunit alpha) were decreased during the postmortem storage. These results suggest that the decreased glycolysis, oxygen, and heme-binding activities might be associated with the beef muscle low quality and the decline of tenderness during postmortem storage at 4°C. Public Library of Science 2021-03-01 /pmc/articles/PMC7920376/ /pubmed/33647056 http://dx.doi.org/10.1371/journal.pone.0246955 Text en © 2021 Yang, Liu http://creativecommons.org/licenses/by/4.0/ This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. |
spellingShingle | Research Article Yang, Bin Liu, Xuejun Application of proteomics to understand the molecular mechanisms determining meat quality of beef muscles during postmortem aging |
title | Application of proteomics to understand the molecular mechanisms determining meat quality of beef muscles during postmortem aging |
title_full | Application of proteomics to understand the molecular mechanisms determining meat quality of beef muscles during postmortem aging |
title_fullStr | Application of proteomics to understand the molecular mechanisms determining meat quality of beef muscles during postmortem aging |
title_full_unstemmed | Application of proteomics to understand the molecular mechanisms determining meat quality of beef muscles during postmortem aging |
title_short | Application of proteomics to understand the molecular mechanisms determining meat quality of beef muscles during postmortem aging |
title_sort | application of proteomics to understand the molecular mechanisms determining meat quality of beef muscles during postmortem aging |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7920376/ https://www.ncbi.nlm.nih.gov/pubmed/33647056 http://dx.doi.org/10.1371/journal.pone.0246955 |
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