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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Influence of oxidative damage to proteins on meat tenderness using a proteomics approach

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Malheiros, Jessica Moraes [1] ; Braga, Camila Pereira [2] ; Grove, Ryan Albert [2] ; Ribeiro, Felipe Azevedo [3] ; Calkins, Chris Richard [3] ; Adamec, Jiri [2] ; Loyola Chardulo, Luis Artur [4]
Total Authors: 7
[1] Sao Paulo State Univ, Coll Agr & Vet Sci, Dept Anim Sci, Jaboticabal, SP - Brazil
[2] Univ Nebraska, Dept Biochem, Redox Biol Ctr, Lincoln, NE - USA
[3] Univ Nebraska, Dept Anim Sci, Lincoln, NE - USA
[4] Sao Paulo State Univ, Coll Vet & Anim Sci, Dept Breeding & Nutr Anim, Botucatu, SP - Brazil
Total Affiliations: 4
Document type: Journal article
Source: MEAT SCIENCE; v. 148, p. 64-71, FEB 2019.
Web of Science Citations: 6

The objective of this study was to evaluate the association between oxidative damage to proteins (represented by protein carbonylation) and beef tenderness. Three experimental groups were selected by shear force (SF): tender (38.2 +/- 2.9 N), intermediate (51.9 +/- 6.8 N), and tough meat (74.5 +/- 7.8 N). Two-dimensional electrophoresis with hydrazide fluorophore derivatization was used. The structural proteins actin (ACTA1), myosin (MYL1 and MYL3), desmin (DES) and troponin T (TNNT1 and TNNT3), antioxidant proteins (PRDX1, PRDX2 and PARK7) and heat shock proteins (HSPB1, CRYAB and HSPB6) showed an increase in the oxidative damage in tender meat when compared to the intermediate and tough meat (P < .05). Decrease in oxidative damage of the metabolic enzymes (TPI1, GAPDH and ENO3) were observed in tender meat group (P < .05). The present results suggest that oxidation act on the proteins of different metabolic pathways and consequently affect meat tenderness in Angus crossbred cattle. (AU)

FAPESP's process: 15/13021-1 - An metalloproteomics and expression approach of the structural, proteolytic and tissue skeletal muscle regulatory proteins in post-mortem and the relationship with growth and meat tenderness in Nellore animals (Bos indicus).
Grantee:Luis Artur Loyola Chardulo
Support type: Regular Research Grants