Atenção: Todas as denúncias são sigilosas e sua identidade será preservada.
Os campos nome e e-mail são de preenchimento opcional
Metadados | Descrição | Idioma |
---|---|---|
Autor(es): dc.contributor | Universidade Estadual Paulista (UNESP) | - |
Autor(es): dc.contributor | Universidad de Ciencias Aplicadas y Ambientales (U.D.C.A) | - |
Autor(es): dc.contributor | University of Nebraska | - |
Autor(es): dc.creator | Malheiros, J. M. [UNESP] | - |
Autor(es): dc.creator | Enríquez-Valencia, C. E. | - |
Autor(es): dc.creator | Braga, C. P. | - |
Autor(es): dc.creator | Vieira, J. C.S. [UNESP] | - |
Autor(es): dc.creator | Vieira, D. S. [UNESP] | - |
Autor(es): dc.creator | Pereira, G. L. [UNESP] | - |
Autor(es): dc.creator | Curi, R. A. [UNESP] | - |
Autor(es): dc.creator | Neto, O.R. Machado [UNESP] | - |
Autor(es): dc.creator | Oliveira, H. N. [UNESP] | - |
Autor(es): dc.creator | Padilha, P. M. [UNESP] | - |
Autor(es): dc.creator | Chardulo, L. A.L. [UNESP] | - |
Data de aceite: dc.date.accessioned | 2022-08-04T22:11:22Z | - |
Data de disponibilização: dc.date.available | 2022-08-04T22:11:22Z | - |
Data de envio: dc.date.issued | 2022-04-28 | - |
Data de envio: dc.date.issued | 2022-04-28 | - |
Data de envio: dc.date.issued | 2021-09-30 | - |
Fonte completa do material: dc.identifier | http://dx.doi.org/10.1016/j.jprot.2021.104331 | - |
Fonte completa do material: dc.identifier | http://hdl.handle.net/11449/222082 | - |
Fonte: dc.identifier.uri | http://educapes.capes.gov.br/handle/11449/222082 | - |
Descrição: dc.description | This study describes the association between meat tenderness and abundance of soluble muscle proteins in Nellore bulls (Bos indicus) using a proteomic approach. We evaluated shear force (SF) of Longissimus thoracis muscle 24 h after slaughter and selected three experimental groups of animals with moderately tender (TE; SF = 3.9 ± 0.7 kg), moderately tough (TO; SF = 5.6 ± 0.7 kg) and very tough meat (TO+; SF = 7.9 ± 1.4 kg). Proteome was investigated by two-dimensional electrophoresis (2D-PAGE) in combination with electrospray ionization-tandem mass spectrometry (ESI–MS/MS). The metabolic proteins triosephosphate isomerase (TPI1) and phosphoglucomutase 1 (PGM1), the structural protein profilin 1 (PFN1), and cytosol aminopeptidase (LAP3) were up-regulated (P < 0.05) in the TE meat group when compared to the TO and TO+ groups. Actin structural proteins (ACTA1, ACTB, and ACTG1), the oxidative stress protein peroxiredoxin (PRDX6, PRDX2, PRDX1, and PARK7), heat shock protein isoforms, and co-chaperones (CDC37 and STIP1) were up-regulated (P < 0.05) in the TO and TO+ meat groups. In addition, we also identified proteins PFN1, LAP3, PRDX1, PRDX2, HSPD1, and ARHGDIA to be associated with beef tenderness. The results reported herein demonstrated that meat tenderness in Nellore cattle depends on the modulation and expression of a set of proteins involved in different biological pathways. Significance: The manuscript entitled “Application of proteomic to investigate the different degrees of meat tenderness in Nellore breed” describes a classical proteomics work using two-dimensional gel electrophoresis (2D-PAGE), followed by mass spectrometry coupled to electrospray ionization ion trap (ESI-MS/MS) in order to understand the biochemical engineering involved in the process of meat tenderness. We evaluated shear force (SF) of Longissimus thoracis muscle samples of Nellore cattle (n = 90) and select three experimental groups of animals with moderately tender (TE; SF = 3.9 ± 0.7), moderately tough (TO; SF = 5.6 ± 0.7) and very tough meat (TO+; SF = 7.9 ± 1.4). The proteomic approach allowed observing that meat tenderness is influenced by structural proteins (ACTA1, ACTG1, ACTB, MYL1 and PFN1), co-chaperones (CDC37 and STIP1), heat shock proteins (HSP90AA1, HSP90AB1, HSPD1, HSPA1L, HSPA1A and HSPB1), regulatory protein (ARHGDIA), metabolic proteins (TPI1 and PGM1) and oxidative stress proteins (PRDX1, PRDX2, PRDX6, PARK7). Our results suggest that meat tenderness in Nellore depends on the modulation and expression of a set of proteins involved in different biological pathways. | - |
Descrição: dc.description | São Paulo State University (UNESP) College of Agriculture and Veterinary Science (FCAV), Jaboticabal | - |
Descrição: dc.description | Universidad de Ciencias Aplicadas y Ambientales (U.D.C.A) | - |
Descrição: dc.description | Redox Biology Center Department of Biochemistry University of Nebraska | - |
Descrição: dc.description | Institute of Bioscience (IB) São Paulo State University (UNESP), Botucatu | - |
Descrição: dc.description | São Paulo State University (UNESP) School of Veterinary Medicine, Araçatuba | - |
Descrição: dc.description | São Paulo State University (UNESP) School of Veterinary Medicine and Animal Science (FMVZ) Botucatu | - |
Descrição: dc.description | São Paulo State University (UNESP) College of Agriculture and Veterinary Science (FCAV), Jaboticabal | - |
Descrição: dc.description | Institute of Bioscience (IB) São Paulo State University (UNESP), Botucatu | - |
Descrição: dc.description | São Paulo State University (UNESP) School of Veterinary Medicine, Araçatuba | - |
Descrição: dc.description | São Paulo State University (UNESP) School of Veterinary Medicine and Animal Science (FMVZ) Botucatu | - |
Idioma: dc.language | en | - |
Relação: dc.relation | Journal of Proteomics | - |
???dc.source???: dc.source | Scopus | - |
Palavras-chave: dc.subject | Beef cattle | - |
Palavras-chave: dc.subject | Heat shock protein | - |
Palavras-chave: dc.subject | Meat quality | - |
Palavras-chave: dc.subject | Molecular biology | - |
Palavras-chave: dc.subject | Shear force | - |
Título: dc.title | Application of proteomic to investigate the different degrees of meat tenderness in Nellore breed | - |
Tipo de arquivo: dc.type | livro digital | - |
Aparece nas coleções: | Repositório Institucional - Unesp |
O Portal eduCAPES é oferecido ao usuário, condicionado à aceitação dos termos, condições e avisos contidos aqui e sem modificações. A CAPES poderá modificar o conteúdo ou formato deste site ou acabar com a sua operação ou suas ferramentas a seu critério único e sem aviso prévio. Ao acessar este portal, você, usuário pessoa física ou jurídica, se declara compreender e aceitar as condições aqui estabelecidas, da seguinte forma: