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Proteomic Assessment of the Relevant Factors Affecting Pork Meat Quality Associated with Longissimus dorsi Muscles in Duroc Pigs

  • Cho, Jin Hyoung (Department of Dental Pharmacology, School of Dentistry and Institute of Dental Bioscience, BK21 plus, Chonbuk National University) ;
  • Lee, Ra Ham (Department of Dental Pharmacology, School of Dentistry and Institute of Dental Bioscience, BK21 plus, Chonbuk National University) ;
  • Jeon, Young-Joo (Department of Dental Pharmacology, School of Dentistry and Institute of Dental Bioscience, BK21 plus, Chonbuk National University) ;
  • Park, Seon-Min (Pohang Center for Evaluation of Biomaterials) ;
  • Shin, Jae-Cheon (Pohang Center for Evaluation of Biomaterials) ;
  • Kim, Seok-Ho (Aging Research Institute, Korea Research Institute of Bioscience & BioTechnology) ;
  • Jeong, Jin Young (Division of Animal Genomics and Bioinformatics, National Institute of Animal science, Rural Development Administration) ;
  • Kang, Hyun-sung (Department of Animal Science and Technology, Sunchon National University) ;
  • Choi, Nag-Jin (Department of Animal Science, College of Agricultural and Life Science, Chonbuk National University) ;
  • Seo, Kang Seok (Department of Animal Science and Technology, Sunchon National University) ;
  • Cho, Young Sik (Department of Pharmacy, Keimyung University) ;
  • Kim, MinSeok S. (Department of Biomedical Engineering, Konyang University) ;
  • Ko, Sungho (Department of Applied Bioscience, CHA University) ;
  • Seo, Jae-Min (Department of Prosthodontics, School of Dentistry and Institute of Oral Bio-Science and Research Institute of Clinical Medicine, Chonbuk National University) ;
  • Lee, Seung-Youp (Cluster for Craniofacial Development and Regeneration Research, Institute of Oral Biosciences and School of Dentistry, Chonbuk National University) ;
  • Shim, Jung-Hyun (Department of Pharmacy, College of Pharmacy and Natural Medicine Research Institute, Mokpo National University) ;
  • Chae, Jung-Il (Department of Dental Pharmacology, School of Dentistry and Institute of Dental Bioscience, BK21 plus, Chonbuk National University)
  • Received : 2016.01.19
  • Accepted : 2016.03.29
  • Published : 2016.11.01

Abstract

Meat quality is a complex trait influenced by many factors, including genetics, nutrition, feeding environment, animal handling, and their interactions. To elucidate relevant factors affecting pork quality associated with oxidative stress and muscle development, we analyzed protein expression in high quality longissimus dorsi muscles (HQLD) and low quality longissimus dorsi muscles (LQLD) from Duroc pigs by liquid chromatography-tandem mass spectrometry (LC-MS/MS)-based proteomic analysis. Between HQLD (n = 20) and LQLD (n = 20) Duroc pigs, 24 differentially expressed proteins were identified by LC-MS/MS. A total of 10 and 14 proteins were highly expressed in HQLD and LQLD, respectively. The 24 proteins have putative functions in the following seven categories: catalytic activity (31%), ATPase activity (19%), oxidoreductase activity (13%), cytoskeletal protein binding (13%), actin binding (12%), calcium ion binding (6%), and structural constituent of muscle (6%). Silver-stained image analysis revealed significant differential expression of lactate dehydrogenase A (LDHA) between HQLD and LQLD Duroc pigs. LDHA was subjected to in vitro study of myogenesis under oxidative stress conditions and LDH activity assay to verification its role in oxidative stress. No significant difference of mRNA expression level of LDHA was found between normal and oxidative stress condition. However, LDH activity was significantly higher under oxidative stress condition than at normal condition using in vitro model of myogenesis. The highly expressed LDHA was positively correlated with LQLD. Moreover, LDHA activity increased by oxidative stress was reduced by antioxidant resveratrol. This paper emphasizes the importance of differential expression patterns of proteins and their interaction for the development of meat quality traits. Our proteome data provides valuable information on important factors which might aid in the regulation of muscle development and the improvement of meat quality in longissimus dorsi muscles of Duroc pigs under oxidative stress conditions.

Keywords

Duroc;Longissimus dorsi Muscle;Liquid Chromatography-tandem Mass Spectrometry;Oxidative Stress;Meat Quality

Acknowledgement

Grant : Cooperative Research Program for Agriculture Science & Technology Development

Supported by : Rural Development Administration

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