Measuring quantitative proteomic distance between Spanish beef breeds. (15th June 2020)

• Record Type: Journal Article
• Authors: Rodríguez-Vázquez, R.; Mato, A.; López-Pedrouso, M.; Franco, D.; Sentandreu, M.A.; Zapata, C.
• Is Part Of: Food chemistry. Volume 315(2020)
• Publication Date: 2020-06-15
• Subjects: Meat proteomics -- Population proteomics -- Proteomic distance measures -- QD measure -- Beef tenderness biomarkers -- Beef authenticity biomarkers; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.126293
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: First assessment of quantitative proteomic distance between populations. Novel measure ( QD ) of quantitative proteomic distance. Estimates of quantitative proteomic distance between Spanish beef breeds. Protein markers of beef tenderness in Spanish breeds. Authenticity protein markers of Spanish beef breeds. Abstract: Estimates of quantitative proteomic distance between populations have not been reported to date. Here, quantitative proteomic distances between three Spanish bovine breeds (Asturiana de los Valles, AV; Retinta, RE; and Rubia Gallega, RG) were estimated from two-dimensional electrophoresis profiles of meat samples of longissimus thoracis muscle at 2 h post-mortem . Statistically significant distances were detected between AV/RG and the most genetically different RE breed, using the novel QD measure of quantitative proteomic distance. In total, 18 differentially abundant myofibrillar and sarcoplasmic proteins/isoforms contributing to proteomic distances between breeds were confidently identified by tandem mass spectrometry. The fast skeletal myosin regulatory light chain 2 followed by other five interacting proteins exhibited the most pronounced relative change between breeds. In addition, most differentially represented proteins could be associated with variations in meat tenderness. Therefore, they could be candidate biomarkers for molecular breeding programs and authentication of the three Spanish beef breeds.