|
|
||||||||
Journal of Animal Science, Vol 74, Issue 5 993-1008, Copyright © 1996 by American Society of Animal Science
JOURNAL ARTICLE |
E. Huff-Lonergan, T. Mitsuhashi, D. D. Beekman, F. C. Parrish Jr, D. G. Olson and R. M. Robson
Department of Animal Science, Iowa State University, Ames 50011, USA.
Postmortem (PM) and mu-calpain-induced degradation of specific skeletal muscle proteins was monitored by SDS-PAGE and Western blotting. Samples were removed from bovine longissimus thoracis (LT) at approximately 45 min PM for the preparation of at-death (0-d) myofibrils (MF). The LT was excised at 1 d PM, vacuum-packaged, and stored at 2 degrees C. Samples were removed for Warner-Bratzler shear force analysis and biochemical analysis at 1, 3, 7, 14, 28, and 56 d PM. The protease mu-calpain was purified from bovine skeletal muscle and used to digest at-death MF at pH 5.6, 4 degrees C, 100 microM CaCl2. Degradation of the proteins titin, nebulin, filamin, desmin, and troponin-T was monitored in the PM and mu-calpain-digested samples by using SDS-PAGE and Western blotting. The PM samples that had significantly lower shear force (LSF) values (P < .05) at 1 d PM exhibited faster degradation of these five proteins than the higher shear force (HSF) samples. In LSF samples, the intact titin band (T1) was absent by 7 d PM and nebulin was absent by 3 d PM. In LSF samples, some filamin was degraded by 3 d PM, but in HSF samples degradation was not apparent until 14 d PM. In LSF samples, desmin was degraded more rapidly PM than in HSF samples. Troponin-T was broken down PM to yield two major polypeptides of approximately 28 and 30 kDa; these polypeptides appeared earlier PM in LSF samples. Degradation products, similar to those observed PM, for all five proteins also were detected in Western blots of mu-calpain-digested MF, suggesting the calpain system plays a key role in PM protein degradation.
This article has been cited by other articles:
![]() |
K. M. Carnagey, E. J. Huff-Lonergan, A. Trenkle, A. E. Wertz-Lutz, R. L. Horst, and D. C. Beitz Use of 25-hydroxyvitamin D3 and vitamin E to improve tenderness of beef from the longissimus dorsi of heifers J Anim Sci, July 1, 2008; 86(7): 1649 - 1657. [Abstract] [Full Text] [PDF] |
||||
![]() |
K. M. Carnagey, E. J. Huff-Lonergan, S. M. Lonergan, A. Trenkle, R. L. Horst, and D. C. Beitz Use of 25-hydroxyvitamin D3 and dietary calcium to improve tenderness of beef from the round of beef cows J Anim Sci, July 1, 2008; 86(7): 1637 - 1648. [Abstract] [Full Text] [PDF] |
||||
![]() |
A. E. Hamling, B. E. Jenschke, and C. R. Calkins Effects of aging on beef chuck and loin muscles enhanced with ammonium hydroxide and salt J Anim Sci, May 1, 2008; 86(5): 1200 - 1204. [Abstract] [Full Text] [PDF] |
||||
![]() |
J. P. Camou, J. A. Marchello, V. F. Thompson, S. W. Mares, and D. E. Goll Effect of postmortem storage on activity of {micro}- and m-calpain in five bovine muscles J Anim Sci, October 1, 2007; 85(10): 2670 - 2681. [Abstract] [Full Text] [PDF] |
||||
![]() |
G. H. Geesink, S. Kuchay, A. H. Chishti, and M. Koohmaraie {micro}-Calpain is essential for postmortem proteolysis of muscle proteins J Anim Sci, October 1, 2006; 84(10): 2834 - 2840. [Abstract] [Full Text] [PDF] |
||||
![]() |
K. R. M. Carlin, E. Huff-Lonergan, L. J. Rowe, and S. M. Lonergan Effect of oxidation, pH, and ionic strength on calpastatin inhibition of {micro}- and m-calpain J Anim Sci, April 1, 2006; 84(4): 925 - 937. [Abstract] [Full Text] [PDF] |
||||
![]() |
G. Bee, C. Biolley, G. Guex, W. Herzog, S. M. Lonergan, and E. Huff-Lonergan Effects of available dietary carbohydrate and preslaughter treatment on glycolytic potential, protein degradation, and quality traits of pig muscles J Anim Sci, January 1, 2006; 84(1): 191 - 203. [Abstract] [Full Text] [PDF] |
||||
![]() |
S. J. Franco and A. Huttenlocher Regulating cell migration: calpains make the cut J. Cell Sci., September 1, 2005; 118(17): 3829 - 3838. [Abstract] [Full Text] [PDF] |
||||
![]() |
L. Kristensen, M. Therkildsen, M. D. Aaslyng, N. Oksbjerg, and P. Ertbjerg Compensatory growth improves meat tenderness in gilts but not in barrows J Anim Sci, December 1, 2004; 82(12): 3617 - 3624. [Abstract] [Full Text] [PDF] |
||||
![]() |
L. J. Rowe, K. R. Maddock, S. M. Lonergan, and E. Huff-Lonergan Oxidative environments decrease tenderization of beef steaks through inactivation of {micro}-calpain J Anim Sci, November 1, 2004; 82(11): 3254 - 3266. [Abstract] [Full Text] [PDF] |
||||
![]() |
J. L. Montgomery, M. B. King, J. G. Gentry, A. R. Barham, B. L. Barham, G. G. Hilton, J. R. Blanton Jr., R. L. Horst, M. L. Galyean, K. J. Morrow Jr., et al. Supplemental vitamin D3 concentration and biological type of steers. II. Tenderness, quality, and residues of beef J Anim Sci, July 1, 2004; 82(7): 2092 - 2104. [Abstract] [Full Text] [PDF] |
||||
![]() |
A. E. Wertz, T. J. Knight, A. Trenkle, R. Sonon, R. L. Horst, E. J. Huff-Lonergan, and D. C. Beitz Feeding 25-hydroxyvitamin D3 to improve beef tenderness J Anim Sci, May 1, 2004; 82(5): 1410 - 1418. [Abstract] [Full Text] [PDF] |
||||
![]() |
E. Veiseth, S. D. Shackelford, T. L. Wheeler, and M. Koohmaraie Indicators of tenderization are detectable by 12 h postmortem in ovine longissimus J Anim Sci, May 1, 2004; 82(5): 1428 - 1436. [Abstract] [Full Text] [PDF] |
||||
![]() |
J. L. Melody, S. M. Lonergan, L. J. Rowe, T. W. Huiatt, M. S. Mayes, and E. Huff-Lonergan Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles J Anim Sci, April 1, 2004; 82(4): 1195 - 1205. [Abstract] [Full Text] [PDF] |
||||
![]() |
P. S. Kuber, J. R. Busboom, E. Huff-Lonergan, S. K. Duckett, P. S. Mir, Z. Mir, R. J. McCormick, M. V. Dodson, C. T. Gaskins, J. D. Cronrath, et al. Effects of biological type and dietary fat treatment on factors associated with tenderness: I. Measurements on beef longissimus muscle J Anim Sci, March 1, 2004; 82(3): 770 - 778. [Abstract] [Full Text] [PDF] |
||||
![]() |
L. J. Rowe, K. R. Maddock, S. M. Lonergan, and E. Huff-Lonergan Influence of early postmortem protein oxidation on beef quality J Anim Sci, March 1, 2004; 82(3): 785 - 793. [Abstract] [Full Text] [PDF] |
||||
![]() |
M. R. Foote, R. L. Horst, E. J. Huff-Lonergan, A. H. Trenkle, F. C. Parrish Jr., and D. C. Beitz The use of vitamin D3 and its metabolites to improve beef tenderness J Anim Sci, January 1, 2004; 82(1): 242 - 249. [Abstract] [Full Text] [PDF] |
||||
![]() |
S. B. Marston and C. S. Redwood Modulation of Thin Filament Activation by Breakdown or Isoform Switching of Thin Filament Proteins: Physiological and Pathological Implications Circ. Res., December 12, 2003; 93(12): 1170 - 1178. [Abstract] [Full Text] [PDF] |
||||
![]() |
D. A. King, M. E. Dikeman, T. L. Wheeler, C. L. Kastner, and M. Koohmaraie Chilling and cooking rate effects on some myofibrillar determinants of tenderness of beef J Anim Sci, June 1, 2003; 81(6): 1473 - 1481. [Abstract] [Full Text] [PDF] |
||||
![]() |
S. Muroya, I. Nakajima, and K. Chikuni Amino acid sequences of multiple fast and slow troponin T isoforms expressed in adult bovine skeletal muscles J Anim Sci, May 1, 2003; 81(5): 1185 - 1192. [Abstract] [Full Text] [PDF] |
||||
![]() |
L. Kristensen, M. Therkildsen, B. Riis, M. T. Sorensen, N. Oksbjerg, P. P. Purslow, and P. Ertbjerg Dietary-induced changes of muscle growth rate in pigs: Effects on in vivo and postmortem muscle proteolysis and meat quality J Anim Sci, November 1, 2002; 80(11): 2862 - 2871. [Abstract] [Full Text] [PDF] |
||||
![]() |
B. R. Wiegand, J. C. Sparks, D. C. Beitz, F. C. Parrish Jr., R. L. Horst, A. H. Trenkle, and R. C. Ewan Short-term feeding of vitamin D3 improves color but does not change tenderness of pork-loin chops J Anim Sci, August 1, 2002; 80(8): 2116 - 2121. [Abstract] [Full Text] [PDF] |
||||
| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |