Use of liquid isoelectric focusing (offgel) in the study of muscle proteome as related to meat tenderness

Fernandez, Diego; Picard, Brigitte,; Sentandreu, Enrique; Izquierdo, Luis; Sentandreu, Miguel

Use of liquid isoelectric focusing (offgel) in the study of muscle proteome as related to meat tenderness

2015

Fernandez, Diego | Picard, Brigitte, | Sentandreu, Enrique | Izquierdo, Luis | Sentandreu, Miguel

This work shows liquid isoelectric focusing (OFFGEL) as a useful tool in the fractionation, enrichment and characterization of muscle proteins. Here we present a comparative study, using this approach, of the muscle proteome from two different bovine meats that had been previously classified as tough and tender, respectively. Myofibrillar proteins were selectively extracted, then fractionated by liquid isoelectric focusing in the pH range 4-7. Proteins were focused according to their isoelectric point along a total of 12 liquid fractions. The reproducibility and general quality of the fractionation was assessed by SDS-PAGE. Comparison of the protein profiles obtained in each case allowed us to see some differences according to the type of meat, thus opening new ways in the discovery of new and reliable biomarkers of meat tenderness. The fact to obtain fractions in liquid state after isoelectric focusing allows for a faster subsequent analysis of proteins and peptides using mass spectrometry, thus being a step forward in the design of new, more efficient protocols of proteomic analysis.

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