Influence of oxidative damage to proteins on meat tenderness using a proteomics approach

Influence of oxidative damage to proteins on meat tenderness using a proteomics approach

The objective of this study was to evaluate the association between oxidative damage to proteins (represented by protein carbonylation) and beef tenderness. Three experimental groups were selected by shear force (SF): tender (38.2 ± 2.9 N), intermediate (51.9 ± 6.8 N), and tough meat (74.5 ± 7.8 N)....

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Veröffentlicht in:Meat science 2019-02, Vol.148, p.64-71
Hauptverfasser: Malheiros, Jessica Moraes, Braga, Camila Pereira, Grove, Ryan Albert, Ribeiro, Felipe Azevedo, Calkins, Chris Richard, Adamec, Jiri, Chardulo, Luis Artur Loyola
Format: Artikel
Sprache:eng
Schlagworte:
2D-DIGE
Animals
Beef cattle
Cattle
Male
Muscle Proteins - chemistry
Muscle, Skeletal - chemistry
Oxidative Stress
Protein oxidation
Proteomics - methods
Red Meat - analysis
Shear force
Shear Strength
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Zusammenfassung:The objective of this study was to evaluate the association between oxidative damage to proteins (represented by protein carbonylation) and beef tenderness. Three experimental groups were selected by shear force (SF): tender (38.2 ± 2.9 N), intermediate (51.9 ± 6.8 N), and tough meat (74.5 ± 7.8 N). Two-dimensional electrophoresis with hydrazide fluorophore derivatization was used. The structural proteins actin (ACTA1), myosin (MYL1 and MYL3), desmin (DES) and troponin T (TNNT1 and TNNT3), antioxidant proteins (PRDX1, PRDX2 and PARK7) and heat shock proteins (HSPB1, CRYAB and HSPB6) showed an increase in the oxidative damage in tender meat when compared to the intermediate and tough meat (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2018.08.016