死后蛋白质水解及其指标在牛肌肉中有所不同:肌肉在收缩、代谢和结缔组织特性上的不同的新见解。

IF 7.1 1区 农林科学 Q1 Agricultural and Biological Sciences
Meat Science Pub Date : 2025-03-01 Epub Date: 2024-11-29 DOI:10.1016/j.meatsci.2024.109718
Chandler D Stafford, Mohammed A Alruzzi, Mohammed Gagaoua, Sulaiman K Matarneh
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引用次数: 0

摘要

本研究评估了牛咬肌(MS)、胸最长肌(LT)和皮干肌(CT)在死后14天内的蛋白水解。首先,对代谢、收缩和结缔组织特性进行了表征,以确定它们的内在差异。MS组含有最高水平的氧化标记物和肌球蛋白重链- 1 (myhc - 1),而CT组具有最高的糖酵解能力、MyHC-IIx和结缔组织蛋白(P
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Postmortem proteolysis and its indicators vary within bovine muscles: Novel insights in muscles that differ in their contractile, metabolic, and connective tissue properties.

This study assessed postmortem proteolysis over 14 d in bovine Masseter (MS), Longissimus thoracis (LT), and Cutaneous trunci (CT) muscles. First, the metabolic, contractile, and connective tissue properties were characterized to establish their intrinsic differences. The MS contained the highest levels of oxidative markers and myosin heavy chain-I (MyHC-I), whereas the CT possessed the greatest glycolytic capacity, MyHC-IIx, and connective tissue proteins (P < 0.05). The LT had intermediate metabolic characteristics, a heterogeneous mixture of MyHC isoforms, and the lowest amount of connective tissue proteins (P < 0.05), confirming the muscles' intrinsic divergence. Proteolytic analysis revealed increased desmin and slow troponin-T (TT-slow) degradation, with a higher 110 kDa band intensity in the MS than in the CT (P < 0.05). In comparison, the CT exhibited greater TT-fast degradation and higher 30 kDa fragment intensity (P < 0.05). The LT demonstrated the greatest overall proteolysis, indicated by increased TT-fast and TT-slow degradation and the highest intensity of the 30 kDa band (P < 0.05). This is likely due to protease activity, as the LT and MS exhibited more calpain-1 autolysis and less calpastatin abundance than the CT (P < 0.05). However, caspase-3 activity was highest in the MS and lowest in the LT. A principal component analysis incorporating proteolytic indicators further demonstrated the distinct proteolytic profiles in the three muscles. Overall, findings suggest that the progression of postmortem proteolysis is muscle-specific and that a single proteolytic indicator does not sufficiently describe proteolysis when comparing muscles differing in contractile and metabolic properties.

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来源期刊
Meat Science
Meat Science 工程技术-食品科技
CiteScore
12.60
自引率
9.90%
发文量
282
审稿时长
60 days
期刊介绍: The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.
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