Gagaoua Mohammed, Terlouw E M Claudia, Boudjellal Abdelghani, Picard Brigitte
INRA, UMR 1213 Herbivores, F-63122 Saint-Genès-Champanelle, France; Clermont Université, VetAgro Sup, UMR 1213 Herbivores, BP 10448, F-63000 Clermont-Ferrand, France; Equipe Maquav, INATAA, Université Frères Mentouri Constantine, Route de Ain El-Bey, 25000, Constantine, Algeria.
INRA, UMR 1213 Herbivores, F-63122 Saint-Genès-Champanelle, France; Clermont Université, VetAgro Sup, UMR 1213 Herbivores, BP 10448, F-63000 Clermont-Ferrand, France.
J Proteomics. 2015 Oct 14;128:365-74. doi: 10.1016/j.jprot.2015.08.022. Epub 2015 Sep 3.
The development of proteomic biomarkers for meat tenderness remains an important challenge. The present study used Longissimus thoracis (LT) and Semitendinosus (ST) muscles of young bulls of three continental breeds (Aberdeen Angus, Blond d'Aquitaine and Limousin) to i) identify cellular pathways robustly related with meat tenderness, using potential protein biomarkers and ii) describe biochemical mechanisms underlying muscle to meat conversion. Correlation networks reveal robust correlations, i.e. present for at least two breeds, between potential meat tenderness biomarkers. For the two muscles of the three breeds, DJ-1 and Peroxiredoxin 6 were consistently correlated with Hsp20 and μ-calpain, respectively. For the three breeds, μ-calpain was related to Hsp70-8 in the LT muscle. Various correlations were muscle specific. For the three breeds, DJ-1 was correlated with Hsp27 for the ST, and with ENO3 and LDH-B for the LT muscle. Overall, in the LT, more correlations were found between proteins related to the glycolytic pathway and in the ST, with the small Hsps (Hsp20, 27 and αB-crystallin). Hsp70-Grp75 appeared involved in several relevant biological pathways. At the scientific level, results give insights in biological functions involved in meat tenderness. Further studies are needed to confirm the possible use of these biomarkers in the meat industry to improve assurance of good meat qualities.
开发用于衡量肉嫩度的蛋白质组学生物标志物仍然是一项重大挑战。本研究使用了三个大陆品种（阿伯丁安格斯牛、阿基坦黄牛肉用牛和利木赞牛）年轻公牛的胸最长肌（LT）和半腱肌（ST），以：i）利用潜在的蛋白质生物标志物确定与肉嫩度密切相关的细胞途径；ii）描述肌肉转化为肉的生化机制。相关网络揭示了潜在的肉嫩度生物标志物之间存在强相关性，即至少在两个品种中存在。对于三个品种的两种肌肉，DJ-1和过氧化物还原酶6分别与Hsp20和μ-钙蛋白酶始终相关。对于这三个品种，μ-钙蛋白酶在LT肌肉中与Hsp70-8相关。各种相关性具有肌肉特异性。对于这三个品种，DJ-1在ST肌肉中与Hsp27相关，在LT肌肉中与ENO3和LDH-B相关。总体而言，在LT肌肉中，与糖酵解途径相关的蛋白质之间发现了更多相关性，而在ST肌肉中，则是与小分子热休克蛋白（Hsp20、27和αB-晶状体蛋白）相关。Hsp70-Grp75似乎参与了几种相关的生物学途径。在科学层面上，研究结果揭示了与肉嫩度相关的生物学功能。需要进一步研究以确认这些生物标志物在肉类行业中用于提高优质肉品质保证的可能性。
