Jianlei JIA, Qinwen ZHANG, Qian CHENG, Hongjian ZHANG, Fangming LIN, Jing ZHAO

Differential Expression of Proteins in Datong Yak and Chaidamu Yellow Cattle Longissimus lumborum Muscles and Relation to Meat Water Holding Capacity

We investigated that proteins differently expressed in Datong Yak and Chaidamu Yellow Cattle Longissimus longurum muscles and their relation to tissue water-holding capacity. Samples were classified according to breed and postmortem aging into Yak0h, Cattle0h, Yak24h and Cattle24h groups. Fifty seven differentially expressed proteins were confirmed by MALDI-TOF/TOF-MS. Twenty eight proteins could be identified and were divided into five main categories: structural proteins, metabolic enzymes, stress related proteins, transporter proteins and binding proteins. Myosin light chain (MLC), Heat Shock 27kDa (HSP 27) and Keratin 10 (KRT 10) proteins showed significant differences in expression between yak and cattle meat and may have the potential to be used as biological markers of tissue WHC. Bioinformatics analysis showed differentially these proteins included both metabolic enzymes and structural proteins. The functions of the identified proteins contribute to a more detailed molecular view of the processes behind WHC and are a valuable resource for future investigations.

Datong Yak ve Chaidamu Sarı Sığırı Longissimus lumborum Kasında Proteinlerin Farklı Ekspresyonu ve Etin Su Tutma Kapasitesi İle İlişkisi

Bu çalışmada Datong Yak ve Chaidamu Sarı Sığırı Longissimus lumborum kasında proteinlerin farklı ekspresyonu ve bu proteinlerin etin su tutma kapasitesi ile ilişkisi araştırılmıştır. Örnekler ırka ve postmortem yaşlanmaya göre sınıflandırıldı (Yak0h, Cattle0h, Yak24h ve Cattle24h). Elli yedi farklı eksprese edilen protein MALDI-TOF/TOF-MS ile onaylandı. Yirmi sekiz protein tanımlanarak yapısal proteinler, metabolik enzimler, stres ilişkili proteinler, taşıyıcı proteinler ve bağlayıcı proteinler olmak üzere beş ana kategoriye ayrıldı. Myosin hafif zincir, Isı şok 27kDa (HSP 27) ve Keratin 10 proteinlerinin yak ve sığır etleri arasında ekspresyon bakımından önemli farklar göstermesi sebebiyle bu proteinlerin doku su tutma kapasitesi için biyolojik marker olarak kullanılabilecekleri kanısına varıldı. Biyoinformatik analizi bu proteinlerin farklı metabolik enzimler ve yapısal proteinleri içerdiğini gösterdi. Tespit edilen proteinlerin fonksiyonları su tutma kapasitesinin arkasında yatan daha derinlemesine moleküler ilişkiye ışık tutmakta ve gelecek araştırmalar için değerli bir kaynak oluşturmaktadır.

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