Protein Array-Based Approach to Evaluate Biomarkers of Beef Tenderness and Marbling in Cows: Understanding of the Underlying Mechanisms and Prediction.
Protein Array-Based Approach to Evaluate Biomarkers of Beef Tenderness and Marbling in Cows: Understanding of the Underlying Mechanisms and Prediction.
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DOI：
10.3390/foods9091180
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发表时间：
2020-08-26
期刊：
影响因子：
--
通讯作者：
Picard B
中科院分区：
文献类型：
--
作者：
Gagaoua M;Bonnet M;Picard B
本研究评估了一组20个蛋白质生物标志物的潜力，通过反向相蛋白阵列（RPPA）量化，来解释和预测两个重要的肉质性状，这些是由华纳-布拉茨勒剪切力（WBSF）和肌内脂肪（IMF）含量（也称为弹石纹）评估的牛肉嫩度，在188头受保护原产地指定（PDO）的大型数据库中。因此，主要目标是通过评估两种品质性状的同时，通过蛋白质组学确定的候选蛋白质清单，并属于五种相互关联的生物途径，推进牛肉品质生物标志物发现的进展：(i)能量代谢酶，（ii）热休克蛋白（HSPs）， （iii）氧化应激，（iv）结构蛋白和(v)细胞死亡和蛋白质结合。因此，采用了三种统计方法，即Pearson相关性，将WBSF和IMF聚类为质量类的无监督学习，以及将表型与20个生物标志物联系起来的偏最小二乘回归（PLS-R）。无论统计学方法和质量性状如何，7个生物标志物都与WBSF和IMF相关，包括3个小热蛋白（CRYAB、HSP20和HSP27）、2个氧化途径的代谢酶（MDH1：苹果酸脱氢酶和ALDH1A1：视网膜脱氢酶1）、结构蛋白MYH1（肌球蛋白重链iix）和多功能蛋白FHL1（四个半LIM结构域1）。此外，无论采用何种统计方法，仍保留了3种蛋白，其中2种是结构蛋白（MYL1：肌球蛋白轻链1/3和TNNT1：肌钙蛋白T，慢骨骼肌），1种是糖酵解酶（ENO3: β-烯醇化酶3）。对于IMF，在本试验中，无论采用何种统计方法，都有两种蛋白对大理石花纹具有特异性：TRIM72 （Tripartite motif protein 72，阴性）和PRDX6 （peroxredoxin 6，阳性）。从这20种蛋白质中，我们分别确定了10种和9种与PDO缅安茹奶牛的牛肉嫩度和大理石纹密切相关的蛋白质。
This study evaluated the potential of a panel of 20 protein biomarkers, quantified by Reverse Phase Protein Array (RPPA), to explain and predict two important meat quality traits, these being beef tenderness assessed by Warner–Bratzler shear force (WBSF) and the intramuscular fat (IMF) content (also termed marbling), in a large database of 188 Protected Designation of Origin (PDO) Maine-Anjou cows. Thus, the main objective was to move forward in the progression of biomarker-discovery for beef qualities by evaluating, at the same time for the two quality traits, a list of candidate proteins so far identified by proteomics and belonging to five interconnected biological pathways: (i) energy metabolic enzymes, (ii) heat shock proteins (HSPs), (iii) oxidative stress, (iv) structural proteins and (v) cell death and protein binding. Therefore, three statistical approaches were applied, these being Pearson correlations, unsupervised learning for the clustering of WBSF and IMF into quality classes, and Partial Least Squares regressions (PLS-R) to relate the phenotypes with the 20 biomarkers. Irrespective of the statistical method and quality trait, seven biomarkers were related with both WBSF and IMF, including three small HSPs (CRYAB, HSP20 and HSP27), two metabolic enzymes from the oxidative pathway (MDH1: Malate dehydrogenase and ALDH1A1: Retinal dehydrogenase 1), the structural protein MYH1 (Myosin heavy chain-IIx) and the multifunctional protein FHL1 (four and a half LIM domains 1). Further, three more proteins were retained for tenderness whatever the statistical method, among which two were structural proteins (MYL1: Myosin light chain 1/3 and TNNT1: Troponin T, slow skeletal muscle) and one was glycolytic enzyme (ENO3: β-enolase 3). For IMF, two proteins were, in this trial, specific for marbling whatever the statistical method: TRIM72 (Tripartite motif protein 72, negative) and PRDX6 (Peroxiredoxin 6, positive). From the 20 proteins, this trial allowed us to qualify 10 and 9 proteins respectively as strongly related with beef tenderness and marbling in PDO Maine-Anjou cows.
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影响因子：
--
作者：
Arriga, Roberto;Pacifici, Francesca;Lauro, Davide
通讯作者：
Lauro, Davide
影响因子：
7.1
作者：
Bazile, Jeanne;Picard, Brigitte;Bonnet, Muriel
通讯作者：
Bonnet, Muriel
影响因子：
4.8
作者：
Gagaoua, M.;Terlouw, E. M. C.;Picard, B.
通讯作者：
Picard, B.
影响因子：
3.3
作者：
D'Alessandro, Angelo;Rinalducci, Sara;Zolla, Lello
通讯作者：
Zolla, Lello
影响因子：
3.3
作者：
Bjarnadottir, S. G.;Hollung, K.;Veiseth-Kent, E.
通讯作者：
Veiseth-Kent, E.