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dc.contributor.authorGagaoua, Mohammed
dc.contributor.authorHughes, Joanne
dc.contributor.authorTerlouw, E.M. Claudia
dc.contributor.authorWarner, Robyn D.
dc.contributor.authorPurslow, Peter P.
dc.contributor.authorLorenzo, José M.
dc.contributor.authorPicard, Brigitte
dc.date.accessioned2021-07-19T15:41:26Z
dc.date.available2021-07-19T15:41:26Z
dc.date.issued2020-05-28
dc.identifier.citationGagaoua, M., Hughes, J., Terlouw, E. M. C., Warner, R. D., Purslow, P. P., Lorenzo, J. M., & Picard, B., Proteomic biomarkers of beef colour. Trends in Food Science and Technology, 2020, 101, 234–252. doi: https://doi.org/10.1016/j.tifs.2020.05.005en_US
dc.identifier.issn0924-2244
dc.identifier.urihttp://hdl.handle.net/11019/2471
dc.descriptionpeer-revieweden_US
dc.description.abstractBackground Implementation of proteomics over the last decade has been an important step toward a better understanding of the complex biological systems underlying the conversion of muscle to meat. These sophisticated analytical tools have helped to reveal the biochemical pathways involved in fresh meat colour and have identified key protein biomarkers. Scope and approach Until recently, there have been no detailed or critical studies on the role of protein biomarkers in determining meat colour. This review presents an integromics of recent muscle proteomic studies to investigate pathways and mechanisms of beef colour. A database was created from 13 independent proteomic-based studies including data on five muscles and a list of 79 proteins which were significantly correlated with colour traits. The database was subjected to a multistep analysis including Gene Ontology annotations, pathway analysis and literature mining. This report discusses the key protein biomarkers and the biological pathways associated with fresh beef colour. Biomarkers were prioritised by the frequency of identification and the need for future validation experiments is discussed. Key findings and conclusions This review identifies six pathways involved in beef colour including energy metabolism, heat shock and oxidative stress, myofibril structure, signalling, proteolysis and apoptosis. The data-mining of the list of the putative biomarkers showed that certain proteins, such as β-enolase (ENO3), Peroxiredoxin 6 (PRDX6), HSP27 (HSPB1), Phosphoglucomutase 1 (PGM1), Superoxide Dismutase [Cu-Zn] (SOD1) and μ-calpain (CAPN1) were consistently reported by multiple studies as being differentially expressed and having a significant role in beef colour. This integromics work proposes a list of 27 putative biomarkers of beef colour for validation using adapted high-throughput methods.en_US
dc.description.sponsorshipFIT
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesTrends in Food Science and Technology;101
dc.rights© 2020 Elsevier Ltd. All rights reserved.
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttps://www.elsevier.com/tdm/userlicense/1.0/
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectProteomicsen_US
dc.subjectBeef colouren_US
dc.subjectIntegromicsen_US
dc.subjectBiomarkersen_US
dc.subjectMuscle proteomeen_US
dc.subjectBiological pathwaysen_US
dc.titleProteomic biomarkers of beef colouren_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.1016/j.tifs.2020.05.005
dc.identifier.piiS0924224420304660
dc.contributor.sponsorMarie Skłodowska-Curie grant agreementen_US
dc.contributor.sponsorMeat Technology Irelanden_US
dc.contributor.sponsorGrantNumber713654en_US
dc.contributor.sponsorGrantNumberTC 2016 002en_US
dc.source.volume101
dc.source.beginpage234
dc.source.endpage252
refterms.dateFOA2021-07-19T15:41:27Z
dc.source.journaltitleTrends in Food Science & Technology


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