files/journal/2022-09-02_12-30-09-000000_653.png

Journal of Animal and Veterinary Advances

ISSN: Online 1993-601X
ISSN: Print 1680-5593
About US
Editors
Issues
Pages
Indexed in
107
Views
0
Downloads

The Molecular Mechanism of ES Improved Beef Tenderness Identified by Two-Dimensional Protein Electrophoresis

Lixian Zhu, Rongrong Liang, Peng Li, Jin Dai, Xiao Song, Yimin Zhang, Jin Shen, Yanwei Mao and Xin Luo
Page: 5-12 | Received 21 Sep 2022, Published online: 21 Sep 2022

Download Citation
https://doi.org/10.36478/javaa.2017.5.12

Full Text Reference XML File PDF File

Abstract

Differential proteomics in electrical stimulated M. longissimus of Chinese yellow crossbred bulls (ES: 42 V, 50 Hz, 0.7 A for 40 sec) were carried out using two-dimensional electrophoresis technology. Twelve protein spots had reduced expression at 1 and 3 days post Electrical Stimulation (ES) of samples which were divided into nine categories: desmin, troponin T alpha isoform, myosin binding protein H, creatine kinase (two), triosephosphateisomerase (two), peroxiredoxin-6 (two), phosphatidylethanolamine-binding protein, histone H3.3-like isoform 2, methyltransferase. Biological function analysis of these proteins indicated ES affected tenderness via four pathways: glycolytic metabolic pathway, calpains pathway, lysosomal pathway and oxidative stress pathway. Correspondingly, we concluded that ES could accelerate the decline of pH and the release of lysosomal enzymes, activate the calpain system and accelerate oxidation and apoptosis. All these combined effects accelerate the meat tenderization process. Results provide a relatively comprehensive understanding of the influences that ES exerted on beef tenderness improvement from the perspective of proteins changing. Furthermore, the results indicate that more attention should be paid on the contribution of lysosomal to beef tenderness and the effects of oxidative stress on beef tenderness point out the further research direction and related experiments have been designed to verify such specific mechanism.

How to cite this article:

Lixian Zhu, Rongrong Liang, Peng Li, Jin Dai, Xiao Song, Yimin Zhang, Jin Shen, Yanwei Mao and Xin Luo. The Molecular Mechanism of ES Improved Beef Tenderness Identified by Two-Dimensional Protein Electrophoresis.
DOI: https://doi.org/10.36478/javaa.2017.5.12
URL: https://www.makhillpublications.co/view-article/1680-5593/javaa.2017.5.12