Abordagem bioanalítica e físico-química da qualidade de carne em bovinos Nelore (Bos indicus) selecionados para produção
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Data
2013-06-14
Autores
Baldassini, Welder Angelo [UNESP]
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Universidade Estadual Paulista (Unesp)
Resumo
O presente trabalho retrata estudo metaloproteômico no tecido muscular de bovinos da raça Nelore (Bos indicus) contrastantes para a característica de maciez da carne baseado em métodos de separação de proteínas por eletroforese bidimensional (2D-PAGE), identificação dos íons cálcio nos spots proteicos por fluorescência de raio-X (SR-XRF) e caracterização das proteínas por espectrometria de massas (ESI-MS). Os animais selecionados para compor o grupo M (carne macia) expressaram valores de força de cisalhamento (FC) entre 3,39 e 3,98 kg, já os animais selecionados para o grupo D (carne dura) expressaram valores de FC entre 7,11 e 7,45 kg. Foi incluído um terceiro grupo (P) de animais da raça Piemontês (Bos taurus) como modelo comparativo do grau de maciez da carne. O número médio de spots proteicos encontrados nas repetições dos géis dos grupos M, D e P foram de 186 ± 20, 146,5 ± 16,5 e 175 ± 15, respectivamente. As correlações obtidas nas repetições dos géis indicaram que os procedimentos de extração da proteína total foram eficientes e preservaram a estrutura metal-proteína. A maior detecção (56%) qualitativa de cálcio por SR-XRF nos spots proteicos de animais com carne macia é um indicativo da ocorrência da atividade proteolítica no tecido muscular durante o período post mortem. A 2D-PAGE foi eficiente no fracionamento das proteínas presentes em amostras de tecido muscular (Longissimus dorsi). As correlações obtidas nas repetições dos géis indicaram que os procedimentos de extração da proteína total foram eficientes e preservaram a estrutura metal-proteína
The present article describes a metalloproteomics study of bovine muscle tissue with different grades of meat tenderness from animals of the Nellore breed (Bos indicus) based on protein separation by two-dimensional polyacrylamide gel electrophoresis (2D-PAGE), the identification of calcium ions in protein spots by Synchrotron Radiation X-ray Fluorescence (SR-XRF) and the characterization of proteins by electrospray ionization mass spectrometry (ESI-MS). The meat from the animals selected to form the Te group (tender meat) expressed shear force (SF) values ranging from 3.39 to 3.98 kg, and the meat from the animals selected for the To group (tough meat) expressed values ranging from SF 7.11 to 7.45 kg. A third group (P) of Piedmontese animals (Bos taurus) was included as a comparative model for the level of meat tenderness. The mean number of protein spots found in the gel replicates of the Te, To and P groups were 186 ± 20, 146.5 ± 16.5 and 175 ± 15, respectively. The correlations found in the gel replicates indicated that the total protein extraction procedures were efficient and preserved the metal-protein structure. The higher qualitative detection of calcium (56%) by SR-XRF in the protein spots of animals with tender meat was indicative of the occurrence of proteolytic activity in the muscle tissue during the post mortem period. The 2D-PAGE was efficient fractionation of proteins present in muscle tissue samples (Longissimus dorsi). The correlations obtained in repetitions of the gels indicated that the procedures for extraction of total protein were efficient and preserved the structure metal-protein
The present article describes a metalloproteomics study of bovine muscle tissue with different grades of meat tenderness from animals of the Nellore breed (Bos indicus) based on protein separation by two-dimensional polyacrylamide gel electrophoresis (2D-PAGE), the identification of calcium ions in protein spots by Synchrotron Radiation X-ray Fluorescence (SR-XRF) and the characterization of proteins by electrospray ionization mass spectrometry (ESI-MS). The meat from the animals selected to form the Te group (tender meat) expressed shear force (SF) values ranging from 3.39 to 3.98 kg, and the meat from the animals selected for the To group (tough meat) expressed values ranging from SF 7.11 to 7.45 kg. A third group (P) of Piedmontese animals (Bos taurus) was included as a comparative model for the level of meat tenderness. The mean number of protein spots found in the gel replicates of the Te, To and P groups were 186 ± 20, 146.5 ± 16.5 and 175 ± 15, respectively. The correlations found in the gel replicates indicated that the total protein extraction procedures were efficient and preserved the metal-protein structure. The higher qualitative detection of calcium (56%) by SR-XRF in the protein spots of animals with tender meat was indicative of the occurrence of proteolytic activity in the muscle tissue during the post mortem period. The 2D-PAGE was efficient fractionation of proteins present in muscle tissue samples (Longissimus dorsi). The correlations obtained in repetitions of the gels indicated that the procedures for extraction of total protein were efficient and preserved the structure metal-protein
Descrição
Palavras-chave
Bovino de corte - Carcaças, Carne - Qualidade, Proteínas de ligação do cálcio, Proteômica, Calcium-binding proteins
Como citar
BALDASSINI, Welder Angelo. Abordagem bioanalítica e físico-química da qualidade de carne em bovinos Nelore (Bos indicus) selecionados para produção. 2013. 58 f. Dissertação (mestrado) - Universidade Estadual Paulista Júlio de Mesquita Filho, Faculdade de Medicina Veterinária e Zootecnia, 2013.