Love me tender: An Omics window on the bovine meat tenderness network
Love me tender: An Omics window on the bovine meat tenderness network
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DOI：
10.1016/j.jprot.2012.02.013
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发表时间：
2012-07-19
影响因子：
3.3
通讯作者：
Zolla, Lello
中科院分区：
文献类型：
--
作者：
D'Alessandro, Angelo;Rinalducci, Sara;Zolla, Lello
肉嫩度预测是一项具有挑战性的任务，尤其是在马雷马纳（Maremmana），这是一种意大利本土且备受赞赏的牛肉品种。在本研究中，我们通过标准肉嫩度指标（WBS、MFI4 小时、MFI10（天）肌节长度）区分嫩组和坚韧组，报告了 15 名雄性 Maremmana 个体背最长肌肉嫩度的综合蛋白质组学、磷酸蛋白质组学和代谢组学概述，以及它们与组学分析结果的相关性。结果显示，与硬肉组相比，嫩肉组的特点是糖酵解酶水平较高，糖酵解酶的磷酸化程度较低，整体活性更高（嫩肉组的乳酸积累较高）。此外，我们可以在嫩组中观察到更高水平的氧化应激。除了钙稳态失调的迹象外，没有蛋白质组学和磷酸蛋白质组学结果暗示钙蛋白酶和组织蛋白酶的广泛接受的作用。然而，肌原纤维降解受到监测，并与结构蛋白碎片相关。结构蛋白的碎片和糖酵解酶的活性与其磷酸化水平成反比，这表明 PTM 可能会进一步增加肉嫩度框架的复杂性。本文是题为“农场动物蛋白质组学”的特刊的一部分。 (c) 2012 Elsevier B.V. 保留所有权利。
Meat tenderness prediction is a challenging task, especially in Maremmana, an Italian autochtonous and highly appreciated beef breed. In the present study we reported an integrated proteomics, phosphoproteomics and metabolomics overview of meat tenderness in longissimus dorsi from 15 male Maremmana individuals, through the discrimination of tender and tough groups via standard meat tenderness indicators (WBS, MFI4 h, MFI10 (days,) sarcomere length) and their correlation with results from Omics analyses. Results revealed that the tender meat group was characterized by higher levels of glycolytic enzymes, which were less phosphorylated and overall more active (lactate accumulation was higher in the tender group), than in tough counterparts. Additionally, we could observe a higher level of oxidative stress in the tender group.No proteomics nor phosphoproteomics result hinted at the widely accepted role of calpains and cathepsins, except for the indication of calcium homeostasis dysregulation. Nevertheless, myofibrillar degradation was monitored and related to structural protein fragmentations.Fragmentation of structural proteins and activities of glycolytic enzymes were inversely related to their phosphorylation levels, suggesting that PTMs might add further levels of complexity in the frame of meat tenderness.This article is part of a Special Issue entitled: Farm animal proteomics. (c) 2012 Elsevier B.V. All rights reserved.