Species-specific expression of various proteins in meat tissue: Proteomic analysis of raw and cooked meat and meat products made from beef, pork and selected poultry species

Food Chemistry

Volumn 136, Issue 3-4, 2013, Pages 1461-1469

  Montowska, Magdalena ^a,c   Pospiech, Edward ^a,b  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

^b Institute of Agricultural and Food Biotechnology   (Poland)

^c UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

2 DE; Animal proteomics; Beef, pork and poultry; Meat products; MS; Skeletal muscles; Species differentiation

Indexed keywords

2-DE; MEAT PRODUCTS; MS; PROTEOMICS; SKELETAL MUSCLE;

ANIMALS; ELECTROPHORETIC MOBILITY; MOLECULAR BIOLOGY; POULTRY; TISSUE;

PROTEINS;

APOLIPOPROTEIN B; CYTOCHROME; CYTOCHROME BC 1 SUBUNIT 1; HEAT SHOCK PROTEIN 27; PROTON TRANSPORTING ADENOSINE TRIPHOSPHATE SYNTHASE; SERUM ALBUMIN; UNCLASSIFIED DRUG;

ARTICLE; BEEF; CATTLE; CHICKEN; COOKED FOOD; DUCK; ELECTROPHORESIS; ELECTROPHORETIC MOBILITY; FOOD; FRANKFURTER; GOOSE; MEAT; NONHUMAN; NUCLEOTIDE SEQUENCE; PORK; PROTEIN ANALYSIS; PROTEIN EXPRESSION; PROTEOMICS; RAW MEAT; SPECIES DIFFERENCE; SWINE; TURKEY (BIRD);

AMINO ACID SEQUENCE; ANIMALS; CATTLE; CHICKENS; DUCKS; ELECTROPHORESIS, GEL, TWO-DIMENSIONAL; FOOD HANDLING; GEESE; MEAT; MEAT PRODUCTS; MOLECULAR SEQUENCE DATA; PROTEINS; PROTEOMICS; SEQUENCE ALIGNMENT; SPECIES SPECIFICITY; SWINE; TRANSCRIPTOME; TURKEYS;

ANIMALIA; ANSER; BOS; SUIDAE;

EID: 84867899918     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.09.072     Document Type: Article

References (38)

1. J. Bouley, C. Chambon, and B. Piccard Mapping of bovine skeletal muscle proteins using two-dimensional gel electrophoresis and mass spectrometry Proteomics 4 2004 1811 1824 (Pubitemid 38738335)
2. R. Caldwell, A.M. Kierzek, H. Arakawa, Y. Bezzubov, J. Zaim, and P. Fiedler Full-length cDNAs from chicken bursal lymphocytes to facilitate gene function analysis Genome Biology 6 1 2004 R6
3. T. Chaze, J. Bouley, C. Chambon, C. Barboiron, and B. Picard Mapping of alkaline proteins in bovine skeletal muscle Proteomics 6 2006 2571 2575
4. I. Chelh, B. Picard, J.-F. Hocquette, and I. Cassar-Malek Myostatin inactivation induces a similar muscle molecular signature in double-muscled cattle as in mice Animal 5 2 2011 278 286
5. A. Di Luccia, G. Picariello, G. Cacace, A. Scaloni, M. Faccia, and L. Liuzzi Proteomic analysis of water soluble and myofibrillar protein changes occuring in dry-cured hams Meat Science 69 2005 479 491 (Pubitemid 40079258)
6. O. Díaz, M. Fernandez, G.D. De Fernando, L. de la Hoz, and J.A. Ordoñez Proteolysis in dry fermented sausages: The effect of selected exogenous proteases Meat Science 46 1997 115 128
7. M.K. Doherty, L. McLean, J.R. Hayter, J.M. Pratt, D.H.L. Robertson, and A. El-Shafei The proteome of chicken skeletal muscle: changes in soluble protein expression during growth in a layer strain Proteomics 4 2004 2082 2093 (Pubitemid 38880373)
8. P. Ek, G. Pettersson, B. Ek, F. Gong, J.-P. Li, and Ö. Zetterqvist Identification and characterization of a mammalian 14-kDa phosphohistidine phosphatase European Journal of Biochemistry 269 2002 5016 5023 (Pubitemid 35279015)
9. N. Guillemin, C. Jurie, I. Cassar-Malek, J.-F. Hocquette, G. Renard, and B. Picard Variations in the abundance of 24 protein biomarkers of beef tenderness according to muscle and animal type Animal 5 6 2011 885 894
10. M. Hamelin, T. Sayd, C. Chambon, J. Bouix, B. Bibe, and D. Milenkovic Differential expression of sarcoplasmic proteins in four heterogeneous ovine skeletal muscles Proteomics 7 2007 271 280 (Pubitemid 46184089)
11. K. Hofmann The influence of heat on meat proteins, studied by SDS electrophoresis T. Hoyem, O. Kvale, Physical, chemical and biological changes in food caused by thermal processing 1977 Applied Science Publishers Limited London 311 327
12. K. Hollung, H. Grove, E.M. Færgestad, M.S. Sidhu, and P. Berg Comparison of muscle proteome profiles in pure breeds of Norwegian Landrace and Duroc at three different ages Meat Science 83 2009 487 492
13. M.C. Hughes, J.P. Kerry, E.K. Arendt, P.M. Kenneally, P.L.H. McSweeney, and E.E. O'Neill Characterization of proteolysis during the ripening of semi-dry fermented sausages Meat Science 62 2002 205 216
14. I.H. Hwang, B.Y. Park, J.H. Kim, S.H. Cho, and J.M. Lee Assessment of postmortem proteolysis by gel-based proteome analysis and its relationship to meat quality traits in pig longissimus Meat Science 69 2005 79 91 (Pubitemid 39376984)
15. N.-K. Kim, J.-H. Joh, H.-R. Park, O.-H. Kim, B.-Y. Park, and C.-S. Lee Differential expression profiling of the proteomes and their mRNAs in porcine white and red skeletal muscles Proteomics 4 2004 3422 3428 (Pubitemid 39525291)
16. J.T. Klement, R.G. Cassens, and O.W. Fennema The association of protein solubility with physical properties in a fermented sausage Journal of Food Science 38 1973 1128 1131
17. A. Kwasiborski, T. Sayd, C. Chambon, V. Santé-Lhoutellier, D. Rocha, and C. Terlouw Pig Longissimus lumborum proteome: Part I. Effects of genetic background, rearing environment and gender Meat Science 80 2008 968 981
18. R. Lametsch, L. Kristensen, M.R. Larsen, M. Therkildsen, N. Oksbjerg, and P. Ertbjerg Changes in the muscle proteome after compensatory growth in pigs Journal of Animal Science 84 2006 918 924 (Pubitemid 44405651)
19. V. Larrea, I. Hernando, A. Quiles, M.A. Lluch, and I. Pérez-Munuera Changes in proteins during Teruel dry-cured ham processing Meat Science 74 2006 586 593 (Pubitemid 44164685)
20. E. Laville, T. Sayd, M. Morzel, S. Blinet, C. Chambon, and J. Lepetit Proteome changes during meat aging in tough and tender beef suggest the importance of apoptosis and protein solubility for beef aging and tenderization Journal of Agricultural and Food Chemistry 57 2009 10755 10764
21. T.G. Mamedov, K. Suzuki, K. Miura, K. Kucho, and H. Fukuzawa Characteristics and sequence of phosphoglycolate phosphatase from a eucaryotic green alga Chlamydomonas reinhardtii The Journal of Biological Chemistry 49 2001 45573 45579
22. K. Molly, D. Demeyer, G. Johansson, M. Raemaekers, M. Ghistelinck, and I. Geenen The importance of meat enzymes in ripening and flavour generation in dry fermented sausages. First results of a European project Food Chemistry 59 1997 539 545 (Pubitemid 27197123)
23. M. Montowska, and E. Pospiech Authenticity determination of meat and meat products on the protein and DNA basis Food Reviews International 27 2011 84 100
24. M. Montowska, and E. Pospiech Differences in two-dimensional gel electrophoresis patterns of skeletal muscle myosin light chain isoforms between Bos taurus, Sus scrofa and selected poultry species Journal of the Science of Food and Agriculture 91 2011 2449 2456
25. M. Montowska, and E. Pospiech Is authentication of regional and traditional food made of meat possible? Critical Reviews in Food Science and Nutrition 52 2012 475 487
26. M. Montowska, and E. Pospiech Myosin light chain isoforms retain their species-specific electrophoretic mobility after processing, which enables differentiation between six species: 2-DE analysis of minced meat and meat products made from beef, pork and poultry Proteomics 12 2012 2879 2889
27. L. Mora, M.A. Sentandreu, and F. Toldra Identification of small troponin T peptides generated in dry-cured ham Food Chemistry 123 2010 691 697
28. M. Morzel, C. Terlouw, C. Chambon, D. Micol, and B. Picard Muscle proteome and meat eating qualities of Longissimus thoracis of "Blonde d'Aquitaine" young bulls: A central role of HSP27 isoforms Meat Science 78 2008 297 304 (Pubitemid 350212828)
29. B.Y. Park, N.K. Kim, C.S. Lee, and I.H. Hwang Effect of fiber type on postmortem proteolysis in longissimus muscle of Landrace and Korean native black pigs Meat Science 77 2007 482 491 (Pubitemid 350030367)
30. Z.B. Rose, D.S. Grove, and S.N. Seal Mechanism of activation by anions of phosphoglycolate phosphatases from spinach and human red blood cells The Journal of Biological Chemistry 25 1986 10996 11002 (Pubitemid 17216695)
31. M. Shibata, K. Matsumoto, M. Oe, M. Ohnishi-Kameyama, K. Ojima, and S. Nakajima Differential expression of the skeletal muscle proteome in grazed cattle Journal of Animal Science 87 2009 2700 2708
32. M. Šklerp, M. Čandek-Potokar, S. Mandelc, B. Javornik, P. Gou, and C. Chambon Proteomic profile of dry-cured ham relative to PRKAG3 or CAST genotype, level of salt and pastiness Meat Science 88 2011 657 667
33. B.K. Sorensen, P. Hojrup, E. Ostergård, C.S. Jorgensen, J. Enghild, and L.R. Ryder Silver staining of proteins on electroblotting membranes and intensification of silver staining of proteins separated by polyacrylamide gel electrophoresis Analytical Biochemistry 304 2002 33 41 (Pubitemid 34492840)
34. L. Théron, T. Sayd, J. Pinguet, C. Chambon, N. Robert, and V. Santé-Lhoutellier Proteomic analysis of semimembranosus and biceps femoris muscles from Bayonne dry-cured ham Meat Science 88 2011 82 90
35. J.D. Thompson, D.G. Higgins, and T.J. Gibson CLUSTAL W: Improving the sensitivity of progressive multiple sequence alignment through sequence weighting, position-specific gap penalties and weight matrix choice Nucleic Acids Research 22 1994 4673 4680 (Pubitemid 24354800)
36. F. Toldra, E. Rico, and M. Flores Activities of pork muscle proteases in model cured meat systems Biochimie 74 1992 291 296
37. B. Vallejo-Cordoba, R. Rodríguez-Ramírez, and A.F. González-Córdova Capillary electrophoresis for bovine and ostrich meat characterisation Food Chemistry 120 2010 304 307
38. Y.J. Xu, M.L. Jin, L.J. Wang, A.D. Zhang, B. Zuo, and D.Q. Xu Differential proteome analysis of porcine skeletal muscles between Meishan and Large White Journal of Animal Science 87 2009 2519 2527