Bioanalytical methods for the metalloproteomics study of bovine longissimus thoracis muscle tissue with different grades of meat tenderness in the Nellore breed (Bos indicus)

Food Chem. 2015 Feb 15:169:65-72. doi: 10.1016/j.foodchem.2014.07.131. Epub 2014 Aug 7.

Abstract

The work describes a metalloproteomics study of bovine muscle tissue with different grades of meat tenderness from animals of the Nellore breed (Bos indicus) based on protein separation by two-dimensional gel electrophoresis, the identification of calcium ions in protein spots by X-ray fluorescence (SR-XRF) and the characterisation of proteins by electrospray ionisation mass spectrometry. Forty (40) specimens were selected and divided into two experimental groups: animals with tough meat (TO) and animals with tender meat (TE). A third group (P) of Piedmontese breed animals (Bos taurus) was included to serve as a comparative model for the level of meat tenderness. The procedures were efficient and preserved the metal-protein structure, enabling calcium detection in protein spots by SR-XRF at a given molecular weight range of 14-97kDa. Two proteins (pyruvate kinase and albumin) were inferred to be related to the phenotypical differences in animals from the different groups.

Keywords: 2D-PAGE; Beef cattle; Calcium; Mass spectrometry; Zebu genotype.

Publication types

  • Evaluation Study
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Breeding
  • Cattle
  • Electrophoresis, Gel, Two-Dimensional / methods*
  • Meat / analysis*
  • Paraspinal Muscles / chemistry*
  • Proteins / chemistry*
  • Proteomics / methods*

Substances

  • Proteins