Peptidomic analysis characterising proteolysis in thaw-aging of beef short plate

Recent studies have suggested that thaw-aging can improve sensory attributes of freeze-thawed meat. Acceleration of proteolysis is expected to promote tenderisation and improve taste; however, the details of protein degradation, including substrate proteins and cleavage sites, remain unclear. Here,...

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Autores principales:	Yuri Kominami, Tatsuya Hayashi, Tetsuji Tokihiro, Hideki Ushio
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Thaw-aging Meat proteolysis Peptidomics Terminome analysis Linear regression model Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/5818f2eea8f640b79dc7aba1618d8cfc
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spelling	oai:doaj.org-article:5818f2eea8f640b79dc7aba1618d8cfc2021-12-04T04:36:06ZPeptidomic analysis characterising proteolysis in thaw-aging of beef short plate2666-566210.1016/j.fochms.2021.100051https://doaj.org/article/5818f2eea8f640b79dc7aba1618d8cfc2021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2666566221000423https://doaj.org/toc/2666-5662Recent studies have suggested that thaw-aging can improve sensory attributes of freeze-thawed meat. Acceleration of proteolysis is expected to promote tenderisation and improve taste; however, the details of protein degradation, including substrate proteins and cleavage sites, remain unclear. Here, we report a time course overview of the peptidome of beef short plates during thaw-aging. The accelerated degradation of key proteins for meat tenderisation, such as troponin T and desmin, was confirmed. Additionally, 11 cleavage sites in troponin T related to taste-active peptide generation were identified. Terminome analysis showed that the contribution of each protease varies depending on the substrate proteins and the thaw-aging period. Based on our results; proteases, not only calpains, but also others contributed to the degradation of myofibrillar proteins. The techniques employed indicate that meat proteolysis during thaw-aging is not constant but dynamic.Yuri KominamiTatsuya HayashiTetsuji TokihiroHideki UshioElsevierarticleThaw-agingMeat proteolysisPeptidomicsTerminome analysisLinear regression modelNutrition. Foods and food supplyTX341-641ENFood Chemistry: Molecular Sciences, Vol 3, Iss , Pp 100051- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Thaw-aging Meat proteolysis Peptidomics Terminome analysis Linear regression model Nutrition. Foods and food supply TX341-641
spellingShingle	Thaw-aging Meat proteolysis Peptidomics Terminome analysis Linear regression model Nutrition. Foods and food supply TX341-641 Yuri Kominami Tatsuya Hayashi Tetsuji Tokihiro Hideki Ushio Peptidomic analysis characterising proteolysis in thaw-aging of beef short plate
description	Recent studies have suggested that thaw-aging can improve sensory attributes of freeze-thawed meat. Acceleration of proteolysis is expected to promote tenderisation and improve taste; however, the details of protein degradation, including substrate proteins and cleavage sites, remain unclear. Here, we report a time course overview of the peptidome of beef short plates during thaw-aging. The accelerated degradation of key proteins for meat tenderisation, such as troponin T and desmin, was confirmed. Additionally, 11 cleavage sites in troponin T related to taste-active peptide generation were identified. Terminome analysis showed that the contribution of each protease varies depending on the substrate proteins and the thaw-aging period. Based on our results; proteases, not only calpains, but also others contributed to the degradation of myofibrillar proteins. The techniques employed indicate that meat proteolysis during thaw-aging is not constant but dynamic.
format	article
author	Yuri Kominami Tatsuya Hayashi Tetsuji Tokihiro Hideki Ushio
author_facet	Yuri Kominami Tatsuya Hayashi Tetsuji Tokihiro Hideki Ushio
author_sort	Yuri Kominami
title	Peptidomic analysis characterising proteolysis in thaw-aging of beef short plate
title_short	Peptidomic analysis characterising proteolysis in thaw-aging of beef short plate
title_full	Peptidomic analysis characterising proteolysis in thaw-aging of beef short plate
title_fullStr	Peptidomic analysis characterising proteolysis in thaw-aging of beef short plate
title_full_unstemmed	Peptidomic analysis characterising proteolysis in thaw-aging of beef short plate
title_sort	peptidomic analysis characterising proteolysis in thaw-aging of beef short plate
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/5818f2eea8f640b79dc7aba1618d8cfc
work_keys_str_mv	AT yurikominami peptidomicanalysischaracterisingproteolysisinthawagingofbeefshortplate AT tatsuyahayashi peptidomicanalysischaracterisingproteolysisinthawagingofbeefshortplate AT tetsujitokihiro peptidomicanalysischaracterisingproteolysisinthawagingofbeefshortplate AT hidekiushio peptidomicanalysischaracterisingproteolysisinthawagingofbeefshortplate
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Peptidomic analysis characterising proteolysis in thaw-aging of beef short plate

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