Meta-proteomics for the discovery of protein biomarkers of beef tenderness: An overview of integrated studies

The path from protein profiling to biomarkers: The potential of proteomics and data integration in beef quality research

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/854/1/012029 ◽

2021 ◽

Vol 854 (1) ◽

pp. 012029

Author(s):

Mohammed Gagaoua

Keyword(s):

Data Integration ◽

Current Knowledge ◽

Protein Profiling ◽

Protein Biomarkers ◽

Bioinformatics Analyses ◽

Beef Tenderness ◽

Beef Carcasses ◽

Biochemical Mechanisms

Abstract This study aimed to provide an overview of the strategy of meat quality biomarkers identification from protein profiling to the establishment of putative protein biomarkers with a focus on beef tenderness and colour traits. Further, the current knowledge gained by data-integration, also known as integromics, of published meat proteomics studies during the last decade is briefly discussed in terms of the current list of protein candidate biomarkers revealed using different proteomics platforms and evaluated by proteomics-based approaches. The main biochemical pathways underlying the determination of tenderness and colour traits as important beef eating qualities revealed by bioinformatics analyses such as Gene Ontology annotations, pathway and process enrichments are further considered. This paper also addresses the potential of integromics and data-mining, in the era of big data and data analytics, to broaden our knowledge on the biochemical mechanisms underlying the conversion of muscle into meat and the consequences on beef sensory quality traits (tenderness and colour). Finally, the emerging interest of using such gathered and shortlisted protein biomarkers for first validation and then early post-mortem prediction of the potential quality of beef carcasses is highlighted.

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A Proteomic Study for the Discovery of Beef Tenderness Biomarkers and Prediction of Warner–Bratzler Shear Force Measured on Longissimus thoracis Muscles of Young Limousin-Sired Bulls

Foods ◽

10.3390/foods10050952 ◽

2021 ◽

Vol 10 (5) ◽

pp. 952

Author(s):

Yao Zhu ◽

Mohammed Gagaoua ◽

Anne Maria Mullen ◽

Alan L. Kelly ◽

Torres Sweeney ◽

...

Keyword(s):

Shear Force ◽

Protein Biomarkers ◽

Central Importance ◽

Beef Tenderness ◽

Differential Abundance ◽

Proteomics Approach ◽

Proteomic Study ◽

Candidate Protein ◽

Underlying Mechanisms ◽

Shock Proteins

Beef tenderness is of central importance in determining consumers’ overall liking. To better understand the underlying mechanisms of tenderness and be able to predict it, this study aimed to apply a proteomics approach on the Longissimus thoracis (LT) muscle of young Limousin-sired bulls to identify candidate protein biomarkers. A total of 34 proteins showed differential abundance between the tender and tough groups. These proteins belong to biological pathways related to muscle structure, energy metabolism, heat shock proteins, response to oxidative stress, and apoptosis. Twenty-three putative protein biomarkers or their isoforms had previously been identified as beef tenderness biomarkers, while eleven were novel. Using regression analysis to predict shear force values, MYOZ3 (Myozenin 3), BIN1 (Bridging Integrator-1), and OGN (Mimecan) were the major proteins retained in the regression model, together explaining 79% of the variability. The results of this study confirmed the existing knowledge but also offered new insights enriching the previous biomarkers of tenderness proposed for Longissimus muscle.

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