Search

Mass spectrometry (MS) has become essential for efficient and accurate quantification of proteins and proteomes and, thus, a key technology throughout all biosciences. However, validated MS methods are still scarce for meat quality research applications. The objective of this work was to develop and compare two targeted proteomic methods, namely, selected reaction monitoring (SRM) and sequential window acquisition of all theoretical spectra (SWATH), for the quantification of 11 bovine muscle proteins that may be indicators of meat color. Both methods require evaluation of spectra from proteotypic and quantotypic peptides, and we here report our evaluation of which peptides and MS parameters are best suited for robust quantification of these 11 proteins. We observed that the SRM approach provides better reproducibility, linearity, and sensitivity than SWATH and is therefore ideal for targeted quantification of low-abundance proteins, while the SWATH approach provides a more time-efficient method for targeted protein quantification of high-abundance proteins and, additionally, supports the search for novel biomarkers.

Proteomics, as a significant and potent postgenomic tool in the field of meat science, allows researchers to decipher underlying molecular mechanisms behind different meat quality traits. In recent years, growing attention has been paid to biomarkers accounting for meat quality attributes by means of potent proteomic technologies with the objective to gain deeper insight. This review will focus on the biomarkers of protein changes associated with the most important meat quality traits, including tenderness, color, and water-holding capacity. Molecular understanding of meat quality through application of proteomics will be conducive to generating a large amount of scientific knowledge that helps improve our understanding of meat quality, improve control, and tailor better meat quality. [ABSTRACT FROM PUBLISHER]

Searching for potential predictors of meat color is a challenging task for the meat industry. In this study, the relationship between meat color parameters and the sarcoplasmic proteome of M. longissimuss lumborum (LL) and M. psoas major (PM) from Chinese Luxi yellow cattle during post-mortem storage (0, 5, 10 and 15 days) were explored with the aid of the integrated proteomics and bioinformatics approaches. Meat color attributes revealed that LL displayed better color stability than PM during storage. Furthermore, sarcoplasmic proteins of these two muscles were compared between days 5, 10, 15 and day 0. Several proteins were closely correlated with meat color attributes and they were muscle-specific and responsible for the meat color stability at different storage periods. Glycerol-3-phosphate dehydrogenase, fructose-bisphosphate aldolase A isoform, glycogen phosphorylase, peroxiredoxin-2, phosphoglucomutase-1, superoxide dismutase [Cu–Zn], heat shock cognate protein (71 kDa) might serve as the candidate predictors of meat color stability during post-mortem storage. In addition, bioinformatics analyses indicated that more proteins were involved in glycolytic metabolism of LL, which contributed to better meat color stability of LL than PM. The present results could provide a proteomic insight into muscle-specific meat color stability of Chinese Luxi yellow cattle during post-mortem storage. [ABSTRACT FROM AUTHOR]

Exploration of the potential predictors of meat discoloration is a challenging task, especially in Luxi yellow cattle that are highly appreciated breed in China. In the present study, the variations in meat color attributes and sarcoplasmic proteome of M. semitendinosus during post-mortem storage (0, 5, 10 and 15 days) were evaluated and analyzed via integrating proteomics and bioinformatics. The proteomics results revealed that meat discoloration gradually occurred during storage periods, while sarcoplasmic proteome experienced complex changes. Among the differential proteins identified by comparison between day 0 and days 5, 10 and 15, triosephosphate isomerase, l -lactate dehydrogenase A chain isoform, fructose-bisphosphate aldolase A isoform, peroxiredoxin-6, and pyruvate kinase isozymes M1/M2 isoform are highly related to meat color parameters, which may serve as the candidate predictors for monitoring of meat discoloration during post-mortem. Furthermore, Gene Ontology and protein–protein interaction analyses indicated that they are representative proteins of the glycolytic metabolism and the redox process during post-mortem storage, suggesting a potential relationship between post-mortem discoloration and these proteins. The present results provide the theoretic basis of searching novel strategies to maintain the stability of meat color. [ABSTRACT FROM AUTHOR]