Picard Brigitte, Gagaoua Mohammed, Al-Jammas Marwa, De Koning Leanne, Valais Albéric, Bonnet Muriel
Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, Saint-Genès-Champanelle, France.
Institut Curie Centre de Recherche, Université de recherche PSL, Plateforme RPPA, Paris, France.
PeerJ. 2018 Jun 7;6:e4891. doi: 10.7717/peerj.4891. eCollection 2018.
Tenderness and intramuscular fat content are key attributes for beef sensory qualities. Recently some proteomic analysis revealed several proteins which are considered as good biomarkers of these quality traits. This study focuses on the analysis of 20 of these proteins representative of several biological functions: muscle structure and ultrastructure, muscle energetic metabolism, cellular stress and apoptosis. The relative abundance of the proteins was measured by Reverse Phase Protein Array (RPPA) in five muscles known to have different tenderness and intramuscular lipid contents: (LT), (SM), (RA), (TB) and (ST). The main results showed a muscle type effect on 16 among the 20 analyzed proteins. They revealed differences in protein abundance depending on the contractile and metabolic properties of the muscles. The RA muscle was the most different by 11 proteins differentially abundant comparatively to the four other muscles. Among these 11 proteins, six were less abundant namely enolase 3 (ENO3), phosphoglucomutase 1 (PGK1), aldolase (ALDOA), myosin heavy chain IIX (MyHC-IIX), fast myosin light chain 1 (MLC1F), triosephosphate isomerase 1 (TPI1) and five more abundant: Heat shock protein (HSP27, HSP70-1A1, αB-crystallin (CRYAB), troponin T slow (TNNT1), and aldolase dehydrogenase 1 (ALDH1A1). Four proteins: HSP40, four and a half LIM domains protein 1 (FHL1), glycogen phosphorylase B (PYGB) and malate dehydrogenase (MDH1) showed the same abundance whatever the muscle. The correlations observed between the 20 proteins in all the five muscles were used to construct a correlation network. The proteins the most connected with the others were in the following order MyHC-IIX, CRYAB, TPI1, PGK1, ALDH1A1, HSP27 and TNNT1. This knowledge is important for understanding the biological functions related to beef tenderness and intramuscular fat content.
嫩度和肌内脂肪含量是牛肉感官品质的关键属性。最近一些蛋白质组学分析揭示了几种被认为是这些品质性状良好生物标志物的蛋白质。本研究聚焦于对代表几种生物学功能的20种此类蛋白质的分析：肌肉结构与超微结构、肌肉能量代谢、细胞应激和细胞凋亡。通过反相蛋白质阵列（RPPA）测定了已知具有不同嫩度和肌内脂质含量的五块肌肉中这些蛋白质的相对丰度：（腰大肌）、（半膜肌）、（背最长肌）、（臀中肌）和（股二头肌）。主要结果显示，在所分析的20种蛋白质中有16种存在肌肉类型效应。结果表明，蛋白质丰度因肌肉的收缩和代谢特性而异。背最长肌与其他四块肌肉相比，有11种蛋白质的丰度差异显著，最为不同。在这11种蛋白质中，有6种丰度较低，即烯醇化酶3（ENO3）、磷酸葡萄糖变位酶1（PGK1）、醛缩酶（ALDOA）、肌球蛋白重链IIX（MyHC-IIX）、快肌球蛋白轻链1（MLC1F）、磷酸丙糖异构酶1（TPI1），还有5种丰度较高：热休克蛋白（HSP27、HSP70-1A1）、αB-晶状体蛋白（CRYAB）、肌钙蛋白T慢型（TNNT1）和醛脱氢酶1（ALDH1A1）。四种蛋白质：HSP40、四又二分之一LIM结构域蛋白1（FHL1）、糖原磷酸化酶B（PYGB）和苹果酸脱氢酶（MDH1），无论在哪块肌肉中丰度都相同。利用在所有五块肌肉中观察到的20种蛋白质之间的相关性构建了一个相关网络。与其他蛋白质联系最紧密的蛋白质依次为MyHC-IIX、CRYAB、TPI1、PGK1、ALDH1A1、HSP27和TNNT1。这些知识对于理解与牛肉嫩度和肌内脂肪含量相关的生物学功能很重要。
