Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France.
Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France.
Food Chem. 2018 Jun 1;250:245-252. doi: 10.1016/j.foodchem.2018.01.070. Epub 2018 Jan 10.
The validation of biomarkers and tools for the prediction of beef texture remains a challenging task. In this study, reverse phase protein arrays (RPPA) quantified 29 protein biomarkers in the m. Longissimus thoracis of Charolais cattle sampled early post-mortem. Myosin heavy chain 1 (MHC1, slow-oxidative fibers) and Retinal dehydrogenase 1 (ALDH1A1, oxidative enzyme) discriminated between tender and juicy vs. tough meat with residues classes and are validated as prime biomarkers of beef texture. Several proteins belonging to energy metabolism, heat shock and oxidative stress, cytoskeletal, cell signaling and apoptosis were related with tenderness. Among the unusual proteins, Four and a half LIM domains 1 (FHL1) and Tripartite motif protein 72 (TRIM72) correlated respectively negatively and positively with beef tenderness. Principal component regression was used for the first time to explain beef texture traits using biomarkers. The results are very promising as they revealed sophisticated mechanisms behind the tenderizing process.
用于预测牛肉质地的生物标志物和工具的验证仍然是一项具有挑战性的任务。在这项研究中，反相蛋白质阵列（RPPA）定量分析了夏洛莱牛 m. Longissimus thoracis 中 29 种蛋白质生物标志物，这些生物标志物在死后早期被采样。肌球蛋白重链 1（MHC1，慢氧化纤维）和视网膜脱氢酶 1（ALDH1A1，氧化酶）能够区分嫩多汁和坚韧的肉，并被验证为牛肉质地的主要生物标志物。属于能量代谢、热休克和氧化应激、细胞骨架、细胞信号和细胞凋亡的几种蛋白质与嫩度有关。在不常见的蛋白质中，四半LIM 结构域蛋白 1（FHL1）和三联基序蛋白 72（TRIM72）分别与牛肉的嫩度呈负相关和正相关。主成分回归首次用于使用生物标志物解释牛肉质地特征。结果非常有前景，因为它们揭示了嫩化过程背后的复杂机制。
