Proteins in longissimus muscle of Korean native cattle and their relationship to meat quality

• Published in: Meat science Vol. 80; no. 4; pp. 1068 - 1073
• Main Authors: Kim, Nam Kuk, Cho, Soohyun, Lee, Seung Hwan, Park, Hye Ran, Lee, Chang Soo, Cho, Yong Min, Choy, Yun Ho, Yoon, Duhak, Im, Seok Ki, Park, Eung Woo
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.12.2008; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: animal proteins; beef; beef quality; Biological and medical sciences; biomarkers; cattle; food analysis; Food industries; Fundamental and applied biological sciences. Psychology; longissimus dorsi; Meat and meat product industries; meat composition; meat grades; Meat quality; Muscle proteome; protein spots; protein synthesis; proteomics; Two-dimensional gel electrophoresis; South Korea; Muscle proteome; Two-dimensional gel electrophoresis; Meat quality; Gel electrophoresis; Quality; Meat product; Muscle; Protein; Meat
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2008.04.027

Proteomic profiling by two-dimensional gel electrophoresis and mass spectrometry of longissimus dorsi muscle tissue from Korean native cattle identified seven proteins that are differentially expressed in animals producing low and high quality grade beef. The expression level of alpha actin is increased in high quality grade beef and the expression levels of T-complex protein 1 (TCP-1), heat shock protein beta-1 (HSP27), and inositol 1,4,5-triphosphate receptor type1 (IP3R1), a new protein to be associated with meat quality, are increased in low quality grade beef. In particular, the quantitation of HSP27 and IP3R1 by both silver staining and immunoblotting correlated well with intramuscular fat content, meat tenderness, and free calcium levels. The data suggest that HSP27 and IP3R1 are potential meat quality biomarkers and their identification provides new insight into the molecular mechanisms and pathways associated with overall beef quality.