Proteome Changes in Bovine Longissimus Thoracis Muscle during the First 48 h Postmortem: Shifts in Energy Status and Myofibrillar Stability

被引:61
作者
Bjarnadottir, Stefania Guorun [1 ,2 ]
Hollung, Kristin [1 ]
Faergestad, Ellen Mosleth [1 ]
Veiseth-Kent, Eva [1 ]
机构
[1] Nofima Mat AS, NO-1430 As, Norway
[2] Norwegian Univ Life Sci, Dept Chem Biotechnol & Food Sci, NO-1432 As, Norway
关键词
MALDI-TOF MS; muscle proteins; postmortem; proteomics; VOLTAGE ELECTRICAL-STIMULATION; WATER-HOLDING CAPACITY; HEAT-SHOCK PROTEINS; GEL-ELECTROPHORESIS; PORCINE MUSCLE; MEAT SCIENCE; DEGRADATION; BEEF; PROTEOLYSIS; TENDERNESS;
D O I
10.1021/jf100697h
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Changes in the insoluble protein fraction of bovine longissimus thoracis muscle from eight Norwegian Red (NRF) dual-purpose young bulls during the first 48 h postmortem were investigated by two-dimensional gel electrophoresis (2DE) and matrix-assisted laser desorption ionization-time of flight tandem mass spectrometry (MALDI-TOF MS/MS). Significant changes were observed in a total of 35 proteins, and of those, 26 were identified and divided into three different groups: metabolic enzymes, cellular defense/stress proteins, and structural proteins, according to their predicted function. The majority of the metabolic enzymes identified are involved in the energy metabolism of the cell, while the cellular defense/stress proteins can be related to regulation and stabilization of the myofibrillar proteins. Both easily soluble proteins as well as structural proteins were identified in the insoluble protein fraction. We have studied the changes in solubility during postmortem storage by comparing the postmortem changes in protein composition between the soluble and insoluble protein fractions. We have identified two metabolic enzymes (2,3-bisphosphoglycerat mutase and NADH dehydrogenase) and one protein involved in the stress responses/apoptosis of the cell (Hsp70) that have not been identified previously in the insoluble protein fraction. The occurrence of these easily soluble proteins in the insoluble protein fraction could be due to precipitation or aggregation, thereby going from a soluble to an insoluble state.
引用
收藏
页码:7408 / 7414
页数:7
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