Shotgun proteomics for the preliminary identification of biomarkers of beef sensory tenderness, juiciness and chewiness from plasma and muscle of young Limousin-sired bulls
2021
Zhu, Yao | Gagaoua, Mohammed | Mullen, Anne Maria | Viala, Didier | Rai, Dilip | Kelly, Alan | Sheehan, David | Hamill, Ruth | Teagasc Food Research Center Ashtown ; Teagasc - The Agriculture and Food Development Authority (Teagasc) | University College Cork (UCC) | Plateforme Exploration du Métabolisme-Composante Protéomique (PFEM-CP) ; Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Université Clermont Auvergne (UCA) | Teagasc Ashtown Food Research Centre (Teagasc) | Khalifa University of Science and Technology = Khalifa University [Abou Dabi] (KUSTAR) | Teagasc NFFQ0017Walsh Fellowship program Enterprise Ireland Marie Sklodowska-Curie grant 713654 MF20180029
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Show more [+] Less [-]English. Label free shotgun proteomics was used to analyse plasma and Longissimus muscle biopsies of Limousin-sired bulls, classified as 5 high-quality and 5 low-quality meat based on sensory texture traits (tenderness, juiciness and chewiness). A total of 31 putative protein biomarkers (16 in plasma and 15 in muscle) differed significantly in abundance between the two quality groups. The proteins were associated with muscle structure, energy metabolism, heat shock proteins, oxidative stress and proteolysis related pathways. Among them, B2M, AHSG, APOA4 and HP-20 (plasma), PFKM, MYH2, PTER, GSTM1 and MYPN (muscle) were good predictors of the three texture quality traits. Further, significant correlations were identified for FETUB, SERPINA7, ASL, TREH, HP, HP25, AZGP1, APCS and SYT15, which are novel biomarkers from plasma that warrant further evaluation. This study is a significant step forward in elucidating proteomic profiles in bovine bio-fluids and muscle tissue, which may ultimately provide opportunities to processors for early assessment of beef sensory quality.
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