RT Journal Article
T1 Quantitative proteomic analysis of beef tenderness of Piemontese young bulls by SWATH-MS
A1 López-Pedrouso, María
A1 Lorenzo, José M.
A1 Stasio, Liliana Di
A1 Brugiapaglia, Alberto
A1 Franco Ruiz, Daniel
K1 Cattle Tenderization
K1 Mass spectrometry
K1 Glycolysis and citrate cycle
K1 Gene ontology
AB Quantitative proteomic approach is a suitable way to tackle the beef tenderness. Ten aged-beef samples from Longissimus thoracis of Piemontese breed classified as tender (n = 5) and tough (n = 5) meat were evaluated using SWATH-MS and bioinformatic tools for the identification of the proteins and pathways most influencing tenderness variability. Between the two textural groups, proteomic changes were mainly caused by 43 differentially abundant proteins (DAPs) arranged in reference patterns as displayed by the heat map analysis. Most of these DAPs were associated with energy metabolism. From the functional proteomic analysis, two clusters of proteins, including ACO2, MDH1, MDH2 and CS in one cluster and FBP2, PFKL, LDHA, TPI1 and GAPDH/S in the other cluster, suggest gluconeogenesis, glycolysis and citrate cycle as key pathways for Piemontese breed beef tenderness. These findings contribute to a deeper insight into molecular pathways related to beef tenderness.
PB Elsevier
SN 0308-8146
YR 2021
FD 2021-04-06
LK https://hdl.handle.net/10347/39096
UL https://hdl.handle.net/10347/39096
LA eng
NO López-Pedrouso, M., Lorenzo, J. M., Di Stasio, L., Brugiapaglia, A., & Franco, D. (2021). Quantitative proteomic analysis of beef tenderness of Piemontese young bulls by SWATH-MS. Food Chemistry, 356, 129711.
DS Minerva
RD 30 abr 2026