Peroxiredoxin-6 A potential protein marker for meat tenderness in bovine longissimus thoracis muscle

Journal of Animal Science

Volumn 87, Issue 7, 2009, Pages 2391-2399

  Jia, X ^a,b   Veiseth Kent, E ^a   Grove, H ^a,b   Kuziora, P ^a   Aass, L ^b   Hildrum, K I ^a   Hollung, K ^a  

^a NOFIMA   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Bovine muscle; Peroxiredoxin 6; Proteomics; Tenderness

Indexed keywords

BIOLOGICAL MARKER; PEROXIREDOXIN 6;

ANIMAL; ARTICLE; CATTLE; FOOD HANDLING; MALE; MEAT; METABOLISM; SKELETAL MUSCLE; STANDARD;

ANIMALS; BIOLOGICAL MARKERS; CATTLE; FOOD TECHNOLOGY; MALE; MEAT; MUSCLE, SKELETAL; PEROXIREDOXIN VI;

ANIMALIA; BOVINAE;

EID: 67650541787     PISSN: 00218812     EISSN: 15253163     Source Type: Journal    
DOI: 10.2527/jas.2009-1792     Document Type: Article

References (35)

1. Bendixen, E. 2005. The use of proteomics in meat science. Meat Sci. 71:138-149.
2. Bernard, C., I. Cassar-Malek, M. Le Cunff, H. Dubroeucq, G. Renand, and J. F. Hocquette. 2007. New indicators of beef sensory quality revealed by expression of specific genes. J. Agric. Food Chem. 55:5229-5237.
3. Brooks, J. C., J. B. Belew, D. B. Griffin, B. L. Gwartney, D. S. Hale, W. R. Henning, D. D. Johnson, J. B. Morgan, F. C. Parrish, J. O. Reagan, and J. W. Savell. 2000. National Beef Tenderness Survey-1998. J. Anim. Sci. 78:1852-1860.
4. Chang, X. Z., D. Q. Li, Y. F. Hou, J. Wu, J. S. Lu, G. H. Di, W. Jin, Z. L. Ou, Z. Z. Shen, and Z. M. Shao. 2007. Identification of the functional role of peroxiredoxin 6 in the progression of breast cancer. Breast Cancer Res. 9:R76.
5. Chevallet, M., E. Wagner, S. Luche, A. van Dorsselaer, E. Leize-Wagner, and T. Rabilloud. 2003. Regeneration of peroxiredoxins during recovery after oxidative stress-Only some overoxidized peroxiredoxins can be reduced during recovery after oxidative stress. J. Biol. Chem. 278:37146-37153.
6. Cullingford, T. E., R. Wait, A. Clerk, and P. H. Sugden. 2006. Effects of oxidative stress on the cardiac myocyte proteome: Modifications to peroxiredoxins and small heat shock proteins. J. Mol. Cell. Cardiol. 40:157-172.
7. Geesink, G. H., S. Kuchay, A. H. Chishti, and M. Koohmaraie. 2006. mu-Calpain is essential for postmortem proteolysis of muscle proteins. J. Anim. Sci. 84:2834-2840.
8. Hedrick, H. B., E. D. Aberle, J. C. Forrest, M. D. Judge, and R. A. Merkel. 1993. Principles of Meat Science. Kendall/Hunt Publishing Company, Dubuque, IA.
9. Hildrum, K. I., M. Solvang, B. N. Nilsen, T. Froystein, and J. Berg. 1999. Combined effects of chilling rate, low voltage electrical stimulation and freezing on sensory properties of bovine M-longissimus dorsi. Meat Sci. 52:1-7.
10. Hocquette, J. F., S. Lehnert, W. Barendse, I. Cassar-Malek, and B. Picard. 2007. Recent advances in cattle functional genomics and their application to beef quality. Animal 1:159-173.
11. Hwang, I. H., B. Y. Park, J. H. Kim, S. H. Cho, and J. M. Lee. 2005. Assessment of postmortem proteolysis by gel-based proteome analysis and its relationship to meat quality traits in pig longis-simus. Meat Sci. 69:79-91.
12. Immonen, K., D. M. Schaefer, E. Puolanne, R. G. Kauffman, and E. V. Nordheim. 2000. The relative effect of dietary energy density on replated and resting muscle glycogen concentrations. Meat Sci. 54:155-162.
13. Jensen, O. N., M. R. Larsen, and P. Roepstorff. 1998. Mass spectrometric identification and microcharacterization of proteins from electrophoretic gels: Strategies and applications. Proteins (Suppl. 2):74-89.
14. Jia, X., M. Ekman, H. Grove, E. M. Faergestad, L. Aass, K. I. Hildrum, and K. Hollung. 2007. Proteome changes in bovine longissimus thoracis muscle during the early postmortem storage period. J. Proteome Res. 6:2720-2731.
15. Jia, X., K. I. Hildrum, F. Westad, E. Kummen, L. Aass, and K. Hollung. 2006a. Changes in enzymes associated with energy metabolism during the early post mortem period in longissimus thoracis bovine muscle analyzed by proteomics. J. Proteome Res. 5:1763-1769.
16. Jia, X., K. Hollung, M. Therkildsen, K. I. Hildrum, and E. Bendixen. 2006b. Proteome analysis of early post-mortem changes in two bovine muscle types: M. longissimus dorsi and M. semi-tendinosis. Proteomics 6:936-944.
17. Jia, X. H., K. I. Hildrum, F. Westad, E. Kummen, L. Aass, and K. Hollung. 2006c. Changes in enzymes associated with energy metabolism during the early post mortem period in Longissimus thoracis bovine muscle analyzed by proteomics. J. Proteome Res. 5:1763-1769.
18. Kee, H. J., E. W. Park, and C. K. Lee. 2008. Characterization of beef transcripts correlated with tenderness and moisture. Mol. Cells 25:428-437.
19. Kim, N. K., S. Cho, S. H. Lee, H. R. Park, C. S. Lee, Y. M. Cho, Y. H. Choy, D. Yoon, S. K. Im, and E. W. Park. 2008. Proteins in longissimus muscle of Korean native cattle and their relationship to meat quality. Meat Sci. 80:1068-1073.
20. Koohmaraie, M. 1996. Biochemical factors regulating the toughening and tenderization processes of meat. Meat Sci. 43:S193-S201.
21. Lametsch, R., A. Karlsson, K. Rosenvold, H. J. Andersen, P. Roepstorff, and E. Bendixen. 2003. Postmortem proteome changes of porcine muscle related to tenderness. J. Agric. Food Chem. 51:6992-6997.
22. Laville, E., T. Sayd, C. Terlouw, C. Chambon, M. Damon, C. Larzul, P. Leroy, J. Glenisson, and P. Cherel. 2007. Comparison of sarcoplasmic proteomes between two groups of pig muscles selected for shear force of cooked meat. J. Agric. Food Chem. 55:5834-5841.
23. Lehtonen, S. T., A. M. Svensk, Y. Soini, P. Paakko, P. Hirvikoski, S. W. Kang, M. Saily, and V. L. Kinnula. 2004. Peroxiredoxins, a novel protein family in lung cancer. Int. J. Cancer 111:514-521.
24. Manevich, Y., and A. B. Fishe. 2005. Peroxiredoxin 6, a 1-Cys per-oxiredoxin, functions in antioxidant defense and lung phospho-lipid metabolism. Free Radic. Biol. Med. 38:1422-1432.
25. Miller, M. F., M. A. Carr, C. B. Ramsey, K. L. Crockett, and L. C. Hoover. 2001. Consumer thresholds for establishing the value of beef tenderness. J. Anim. Sci. 79:3062-3068.
26. Page, B. T., E. Casas, M. P. Heaton, N. G. Cullen, D. L. Hyndman, C. A. Morris, A. M. Crawford, T. L. Wheeler, M. Koohmaraie, J. W. Keele, and T. P. L. Smith. 2002. Evaluation of single-nucleotide polymorphisms in CAPN1 for association with meat tenderness in cattle. J. Anim. Sci. 80:3077-3085.
27. Page, B. T., E. Casas, R. L. Quaas, R. M. Thallman, T. L. Wheeler, S. D. Shackelford, M. Kochmaraie, S. N. White, G. L. Bennett, J. W. Keele, M. E. Dikeman, and T. P. L. Smith. 2004. Association of markers in the bovine CAPN1 gene with meat tenderness in large crossbred populations that sample influential industry sires. J. Anim. Sci. 82:3474-3481.
28. Power, J. H. T., S. Asad, T. K. Chataway, F. Chegini, J. Manavis, J. A. Temlett, P. H. Jensen, P. C. Blumbergs, and W. P. Gai. 2008. Peroxiredoxin 6 in human brain: Molecular forms, cellular distribution and association with Alzheimer's disease pathology. Acta Neuropathol. 115:611-622.
29. Rhee, S. G., H. Z. Chae, and K. Kim. 2005. Peroxiredoxins: A historical overview and speculative preview of novel mechanisms and emerging concepts in cell signaling. Free Radic. Biol. Med. 38:1543-1552.
30. Rodbotten, R., B. N. Nilsen, and K. I. Hildrum. 2000. Prediction of beef quality attributes from early post mortem near infrared reflectance spectra. Food Chem. 69:427-436.
31. Rowe, L. J., K. R. Maddock, S. M. Lonergan, and E. Huff-Lon-ergan. 2004. Oxidative environments decrease tenderization of beef steaks through inactivation of mu-calpain. J. Anim. Sci. 82:3254-3266.
32. Shevchenko, A., M. Wilm, O. Vorm, and M. Mann. 1996. Mass spectrometric sequencing of proteins from silver stained polyacryl-amide gels. Anal. Chem. 68:850-858.
33. Unlu, M., M. E. Morgan, and J. S. Minden. 1997. Difference gel electrophoresis: A single gel method for detecting changes in protein extracts. Electrophoresis 18:2071-2077.
34. Veiseth, E., S. D. Shackelford, T. L. Wheeler, and M. Koohmaraie. 2001. Effect of postmortem storage on mu-calpain and m-cal-pain in ovine skeletal muscle. J. Anim. Sci. 79:1502-1508.
35. Wood, Z. A., E. Schroder, J. R. Harris, and L. B. Poole. 2003. Structure, mechanism and regulation of peroxiredoxins. Trends Biochem. Sci. 28:32-40.