DOI QR코드

DOI QR Code

Differential Proteome Analysis of Breast and Thigh Muscles between Korean Native Chickens and Commercial Broilers

  • Liu, Xian De ;
  • Jayasena, Dinesh D. ;
  • Jung, Yeon-Kuk ;
  • Jung, Samooel ;
  • Kang, Bo-Seok ;
  • Heo, Kang-Nyeong ;
  • Lee, Jun-Heon ;
  • Jo, Cheo-Run
  • Received : 2011.10.18
  • Accepted : 2012.02.02
  • Published : 2012.06.01

Abstract

The Korean native chickens (Woorimotdak$^{TM}$, KNC) and commercial broilers (Ross, CB) show obvious differences in meat flavor after cooking. To understand the contribution of protein and peptide for meat flavor, 2-dimensional (2-D) gel electrophoresis and matrix-assisted laser desorption-ionization time-of-flight (MALDI-TOF) mass spectrometry was performed. A total of 16 protein spots were differentially expressed in the breast and thigh meat between the two breeds. A total of seven protein spots were represented by different levels between KNC and CB for breast meat. Among them three protein spots (TU39149, TU40162 and TU39598) showed increases in their expressions in KNC while other four protein spots (BU40125, BU40119, BU40029 and BU39904) showed increases in CB. All nine protein spots that were represented by different levels between KNC and CB for thigh meat showed increases in their expression in KNC. Phosphoglucomutase 1 (PGM 1), myosin heavy chain (MyHC), heat shock protein B1 (HSP27), cytochrome c reductase (Enzyme Q), Glyoxylase 1, DNA methyltransferase 3B (DNA MTase 3) were identified as the main protein spots by MALDI-TOF mass spectrometry. These results can provide valuable basic information for understanding the molecular mechanism responsible for breed specific differences in meat quality, especially the meat flavour.

Keywords

Korean Native Chickens;Broilers;2-D Electrophoresis;MALDI-TOF Mass pectrometry

References

  1. Ahn, D. H. and S. Y. Park. 2002. Studies on components related to taste such as free amino acids and nucleotides in Korean native chicken meat. J. Korean Soc. Food Sci. Nutr. 31:547-552. https://doi.org/10.3746/jkfn.2002.31.4.547
  2. Choe, J. H., K. Nam, S. Jung, B. Kim, H. J. Yun and C. Jo. 2010. Difference in the quality characteristics between Korean native chickens and broilers. Korean J. Food Sci. Anim. Resour. 30: 13-19. https://doi.org/10.5851/kosfa.2010.30.1.13
  3. Gao, X., X. Wen, L. Esser, B. Quinn, L. Yu, C. A. Yu and D. Xia. 2003. Structural basis for the quinone reduction in the bc1 complex: a comparative analysis of crystal structures of mitochondrial cytochrome bc1 with bound substrate and inhibitors at the Qi site. Biochemistry 42:9067-9080. https://doi.org/10.1021/bi0341814
  4. Hamelin, M., T. Sayd, C. Chambon, J. Bouix, B. Bibe, D. Milenkovic, H. Leveziel, M. Georges, A. Clop, P. Marinova and E. Laville. 2006. Proteomic analysis of ovine muscle hypertrophy. J. Anim. Sci. 84:3266-3276. https://doi.org/10.2527/jas.2006-162
  5. Hamelin, M., T. Sayd, C. Chambon, J. Bouix, B. Bibe, D. Milenkovic, H. Leveziel, M. Georges, A. Clop, P. Marinova and E. Laville. 2007. Differential expression of sarcoplasmic proteins in four heterogeneous ovine skeletal muscles. Proteomics 7:271-280. https://doi.org/10.1002/pmic.200600309
  6. Han, I. K., J. K. Ha and J. H. Lee. 2009. Growth and development of the academic societies and animal production in Korea, China and Asia over the last 50 years. Asian-Aust. J. Anim. Sci. 22:906-914. https://doi.org/10.5713/ajas.2009.r.07
  7. Han, R. X., H. R. Kim, K. Naruse, S. M. Choi, B. C. Kim, S. P. Park and D. I. Jin. 2007. Comparative study of protein profile during development of mouse placenta. Reprod. Develop. Biol. 31:253-269.
  8. Hemmer, W., M. Skarli, J. C. Perriard and T. Wallimann. 1993. Effect of okadaic acid on protein phosphorylation patterns of chicken myogenic cells with special reference to creatine kinase. FEBS Lett. 327:35-40. https://doi.org/10.1016/0014-5793(93)81034-W
  9. Hollung, K., H. Grove, E. M. Feargestend, M. S. Sidhu and P. Berg. 2009. Comparison of muscle proteome profile in Norwegian Landrace, Duroc and Hampshire at three different age. Meat Sci. 81:487-492. https://doi.org/10.1016/j.meatsci.2008.10.003
  10. Izquierdo, J. M. 2006. Control of the ATP synthase beta subunit expression by rna-binding proteins tia-1, tiar, and hur. Biochem. Biophys. Res. Commun. 348:703-711. https://doi.org/10.1016/j.bbrc.2006.07.114
  11. Jaturasitha, S. 2004. Meat management. Mingmuang Press, Chiang Mai. Thailand.
  12. Jaturasitha, S., T. Srikanchai, M. Kreuzer and M. Wicke. 2008. Difference in carcass and meat characteristics between chicken indigenous to northern Thailand (blackboned and Thai native) and imported extensive breeds (Bresse and Rhode Island Red). Poult. Sci. 87:160-169. https://doi.org/10.3382/ps.2006-00398
  13. Jeon, H. J., J. H. Choe, Y. Jung, Z. A. Kruck, D. G. Lim and C. Jo. 2010. Comparion of the chemical composition, textural characteristics, and sensory properties of north and south Korean negative chicken and commercial broilers. Korean J. Food Sci. Anim. Resour. 30:171-178. https://doi.org/10.5851/kosfa.2010.30.2.171
  14. Jung, Y., H. J. Jeon, S. Jung, J. H. Choe, J. H. Lee, K. N. Heo, B. S. Kang and C. Jo. 2011. Comparison of quality traits of thigh meat from Korean native chickens and broilers. Korean J. Food Sci. Anim. Resour. 31:684-692. https://doi.org/10.5851/kosfa.2011.31.5.684
  15. Kim, N. K., J. H. Lim, M. J. Song, O. H. Kim, B. Y. Park, M. J. Kim, I. H. Hwang and C. S. Lee. 2007. Developmental proteomic profiling of porcine skeletal muscle during postnatal development. Asian-Aust. J. Anim. Sci. 20:1612-1617. https://doi.org/10.5713/ajas.2007.1612
  16. Kim, N. K., J. H. Lim, M. J. Song, O. H. Kim, B. Y. Park, M. J. Kim, I. H. Hwang and C. S. Lee. 2008. Comparisons of long-issimus muscle metabolic enzymes and muscle fiber types in Korean and western pig breeds. Meat Sci. 78:455-460. https://doi.org/10.1016/j.meatsci.2007.07.014
  17. Kong, H. S., J. D. Oh, J. H. Lee, K. J. Jo, B. D. Sang, C. H. Choi, S. D. Kim, S. J. Lee, S. H. Yeon, G. J. Jeon and H. K. Lee. 2006. Genetic variation and relationships of Korean native chickens and foreign breeds using 15 microsatellite markers. Asian-Aust. J. Anim. Sci. 19:1546-1550. https://doi.org/10.5713/ajas.2006.1546
  18. Lefaucheur, L., D. Milan, P. Ecolan and C. Le Callennec. 2004. Myosin heavy chain composition of different skeletal muscles in large white and meishan pigs. J. Anim. Sci. 82:1931-1941.
  19. Sang, B. D., S. K. Hong, H. K. Kim, C. H. Choi, S. D. Kim, Y. M. Cho, B. C. Sang, J. H. Lee, G. J. Jeon and H. K. Lee. 2006. Estimation of genetic parameters for economic traits in Korean native chickens. Asian-Aust. J. Anim. Sci. 19:319-323. https://doi.org/10.5713/ajas.2006.319
  20. Sentandreu, M. A., M. Armenteros, J. J. Calvete, A. Ouall, M. C. Aristoy and F. Toldra. 2007. Proteomic identification of actin derived oligopeptides in dry cured ham. J. Agric. Food Chem. 55:3613-3619. https://doi.org/10.1021/jf061911g
  21. Spanier, A. M., M. Flores, K. W. Mcmillin and T. D. Bidner. 1997. The effect of postmortem aging on meat flavor quality. Correlation of treatment, sensory, instrumental, and chemical descriptors. Food Chem. 59:531-538. https://doi.org/10.1016/S0308-8146(97)00003-4
  22. Spanier, A. M., M. Flores, F. Toldra, M. C. Aristoy, K. L. Bett, P. Bystricky and J. M. Bland. 2004. Meat flavor: contribution of proteins and peptides to the flavor of beef. Adv. Exp. Med. Biol. 542:33-49. https://doi.org/10.1007/978-1-4419-9090-7_3
  23. Sugiyama, Y., A. Suzuki, M. Kishikawa, R. Akutsu, T. Hirose, M. M. Waye, S. K. Tsui, S. Yoshida and S. Ohno. 2000. Muscle develops a specific form of small heat shock protein complex composed of mkbp/hspb2 and hspb3 during myogenic differentiation. J. Biol. Chem. 275:1095-1104. https://doi.org/10.1074/jbc.275.2.1095
  24. Wimmers, K., N. T. Ngu, D. G. J. Jennen, D. Tesfaye, E. Murani, K. Schellander and S. Ponsuksili. 2008. Relationship between myosin heavy chain isoform expression and muscling in several diverse pig breeds. J. Anim. Sci. 86:795-803. https://doi.org/10.2527/jas.2006-521
  25. Xu, Y. J., M. L. Jin, L. J. Wang, A. D. Zhang, B. Zuo, D. Q. Xu, Z. Q. Ren, M. G. Lei, X. Y. Mo, F. E. Li, R. Zheng, C. Y. Deng and Y. Z. Xiong. 2009. Differential proteomic analysis of porcine skeletal muscle between Meishan and Large White. J. Anim. Sci. 87:2519-2527. https://doi.org/10.2527/jas.2008-1708
  26. Yoshida, M., S. Minamisawa, M. Shimura, S. Komazaki, H. Kume, M. Zhang, K. Matsumura, M. Nishi, M. Saito, Y. Saeki, Y. Ishikawa, T. Yanagisawa and H. Takeshima. 2005. Impaired $Ca^{2+}$ store functions in skeletal and cardiac muscle cells from sarcalumenin-deficient mice. J. Biol. Chem. 280:3500-3506. https://doi.org/10.1074/jbc.M406618200

Cited by

  1. Effect of Dietary Supplementation of Wild Grape on the Antioxidative Potential of the Breast and Leg Meat of Broilers vol.33, pp.1, 2013, https://doi.org/10.5851/kosfa.2013.33.1.83
  2. Possibility of Instrumental Differentiation of Duck Breast Meat with Different Processing and Storage Conditions vol.33, pp.1, 2013, https://doi.org/10.5851/kosfa.2013.33.1.96
  3. Factors affecting cooked chicken meat flavour: a review vol.69, pp.03, 2013, https://doi.org/10.1017/S0043933913000548
  4. Uncovering Genomic Features and Maternal Origin of Korean Native Chicken by Whole Genome Sequencing vol.9, pp.12, 2014, https://doi.org/10.1371/journal.pone.0114763
  5. Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat vol.28, pp.7, 2015, https://doi.org/10.5713/ajas.14.0275
  6. Differences in Physicochemical and Nutritional Properties of Breast and Thigh Meat from Crossbred Chickens, Commercial Broilers, and Spent Hens vol.29, pp.6, 2015, https://doi.org/10.5713/ajas.15.0840
  7. Determinants of broiler chicken meat quality and factors affecting them: a review vol.54, pp.10, 2017, https://doi.org/10.1007/s13197-017-2789-z
  8. L.) by-products vol.58, pp.6, 2017, https://doi.org/10.1080/00071668.2017.1363870
  9. Meat quality traits and proteome profile of woody broiler breast (pectoralis major) meat vol.97, pp.1, 2017, https://doi.org/10.3382/ps/pex284
  10. Calcium Homeostasis and Muscle Energy Metabolism Are Modified in HspB1-Null Mice vol.4, pp.2, 2016, https://doi.org/10.3390/proteomes4020017
  11. Volatile compounds in meat and meat products vol.37, pp.1, 2017, https://doi.org/10.1590/1678-457x.08416
  12. Subsequent Effect of Dietary Lysine Regimens Fed in the Starter Phase on the Growth Performance, Carcass Traits and Meat Chemical Composition of Aseel Chicken in the Grower Phase vol.20, pp.3, 2018, https://doi.org/10.1590/1806-9061-2017-0681
  13. Effect of Dietary Lysine Regimens on Growth Performance and Meat Composition in Aseel Chicken vol.20, pp.2, 2018, https://doi.org/10.1590/1806-9061-2017-0584

Acknowledgement

Grant : Cooperative Research Program for Agriculture Science and Technology Development

Supported by : Rural Development Administration