Show simple item record

dc.contributor.authorDi Luca, Alessio*
dc.contributor.authorElia, Giuliano*
dc.contributor.authorMullen, Anne Maria*
dc.contributor.authorHamill, Ruth M*
dc.date.accessioned2013-05-21T15:57:23Z
dc.date.available2013-05-21T15:57:23Z
dc.date.issued20/03/2013
dc.identifier.citationAlessio Di Luca, Giuliano Elia, Anne Maria Mullen and Ruth M Hamill. Monitoring post mortem changes in porcine muscle through 2-D DIGE proteome analysis of Longissimus muscle exudate. Proteome Science 2013, 11:9 doi:10.1186/1477-5956-11-9en_GB
dc.identifier.issn1477-5956
dc.identifier.urihttp://hdl.handle.net/11019/405
dc.descriptionpeer-reviewed
dc.descriptionpeer-revieweden_GB
dc.description.abstractBackground: Meat quality is a complex trait influenced by a range of factors with post mortem biochemical processes highly influential in defining ultimate quality. High resolution two-dimensional DIfference Gel Electrophoresis (2-D DIGE) and Western blot were applied to study the influence of post mortem meat ageing on the proteome of pork muscle. Exudate collected from the muscle following centrifugation was analysed at three timepoints representing a seven day meat ageing period. Results: The intensity of 136 spots varied significantly (p < 0.05) across this post mortem period and 40 spots were identified using mass spectrometry. The main functional categories represented were metabolic proteins, stress-related proteins, transport and structural proteins. Metabolic and structural proteins were generally observed to increase in abundance post mortem and many likely represent the accumulation of the degradation products of proteolytic enzyme activity. In contrast, stress-related proteins broadly decreased in abundance across the ageing period. Stress response proteins have protective roles in maintaining cellular integrity and a decline in their abundance over time may correlate with a reduction in cellular integrity and the onset of meat ageing. Since cellular conditions alter with muscle ageing, changes in solubility may also contribute to observed abundance profiles. Conclusions: Muscle exudate provided valuable information about the pathways and processes underlying the post mortem ageing period, highlighting the importance of post mortem modification of proteins and their interaction for the development of meat quality traits.en_GB
dc.description.sponsorshipDepartment of Agriculture, Food and the Marine, Ireland, Food Institutional Research Measure (Project 06RDNUIG470)en_GB
dc.language.isoenen_GB
dc.publisherBiomed Central
dc.relation.ispartofseriesProteome Science;vol 11
dc.subject2-D DIGE
dc.subjectWestern blot
dc.subjectExudate
dc.subjectMeat ageing
dc.titleMonitoring post mortem changes in porcine muscle through 2-D DIGE proteome analysis of Longissimus muscle exudateen_GB
dc.typeArticleen_GB
dc.identifier.rmisNFFM-0104-5643
dc.identifier.doihttp://dx.doi.org/10.1186/1477-5956-11-9
dc.contributor.sponsorDepartment of Agriculture, Food and the Marine, Ireland
dc.contributor.sponsorGrantNumber06RDNUIG470
refterms.dateFOA2018-01-12T08:00:28Z


Files in this item

Thumbnail
Name:
1477-5956-11-9.pdf
Size:
1.714Mb
Format:
PDF

This item appears in the following Collection(s)

Show simple item record