Comparison of sarcoplasmic proteomes between two groups of pig muscles selected for shear force of cooked meat.
J Agric Food Chem
; 55(14): 5834-41, 2007 Jul 11.
Article
em En
| MEDLINE
| ID: mdl-17567033
ABSTRACT
Two-dimensional electrophoresis was used to compare Longissimus sarcoplasmic protein abundance between two groups (tough meat and tender meat), defined on the basis of extreme Warner-Bratzler shear force values measured on cooked pork. Fourteen protein spots differed in quantity (P<0.05) between the two groups and were identified. Adypocyte fatty acid binding protein and acyl-CoA binding protein involved in lipid traffic and in the control of gene expression regulating cell proliferation and differentiation, and Enoyl-CoA hydratase, aldose reductase and triosephosphate isomerase indirectly related to lipid metabolism were overrepresented in the tender group. The tender group was further characterized by increased levels of proteins involved in protein folding and polymerization (initiation factor elf-3beta, chaperonin subunit 2, profilin II). The results suggest that the lower post-cooking shear force could at least in part be related to muscle adipogenetic and/or myogenetic status of which the possible underlying mechanisms are discussed.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Retículo Sarcoplasmático
/
Suínos
/
Músculo Esquelético
/
Proteoma
/
Temperatura Alta
/
Carne
Tipo de estudo:
Prognostic_studies
Limite:
Animals
Idioma:
En
Revista:
J Agric Food Chem
Ano de publicação:
2007
Tipo de documento:
Article
País de afiliação:
França