Acta Alimentaria
Volume/Issue:
Volume 44: Issue 1
Proteomic analysis of skeletal muscle at different live weights in Charolais bulls
Authors:
G. Gulyás University of Debrecen Institute of Animal Science, Biotechnology and Nature Conservation, Centre for Agricultural and Applied Economic Sciences H-4032 Debrecen Böszörményi út 138 Hungary

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L. Czeglédi University of Debrecen Institute of Animal Science, Biotechnology and Nature Conservation, Centre for Agricultural and Applied Economic Sciences H-4032 Debrecen Böszörményi út 138 Hungary

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B. Béri University of Debrecen Institute of Animal Science, Biotechnology and Nature Conservation, Centre for Agricultural and Applied Economic Sciences H-4032 Debrecen Böszörményi út 138 Hungary

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S. Harangi University of Debrecen Institute of Animal Science, Biotechnology and Nature Conservation, Centre for Agricultural and Applied Economic Sciences H-4032 Debrecen Böszörményi út 138 Hungary

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E. Csősz University of Debrecen Department of Biochemistry and Molecular Biology, Medical and Health Science Centre H-4012 Debrecen Nagyerdei körút 98 Hungary

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Z. Szabó University of Szeged Department of Medical Chemistry, Faculty of Medicine H-6720 Szeged Dóm tér 8 Hungary

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T. Janáky University of Szeged Department of Medical Chemistry, Faculty of Medicine H-6720 Szeged Dóm tér 8 Hungary

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A. Jávor University of Debrecen Institute of Animal Science, Biotechnology and Nature Conservation, Centre for Agricultural and Applied Economic Sciences H-4032 Debrecen Böszörményi út 138 Hungary

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Pages:
132–138
Online Publication Date:
16 Feb 2015
Publication Date:
01 Mar 2015
Article Category:
Journal Article
DOI:
https://doi.org/10.1556/aalim.44.2015.1.14
Keywords:
2D-DIGE; cattle; beef; slaughter weight; proteome
Restricted access

The aim of this study was to investigate the differences in the proteome patterns of musculus longissimus dorsi between Charolais bulls slaughtered at 500 kg and 700 kg live weight using two-dimensional difference in gel electrophoresis (2D-DIGE) and liquid chromatography-mass spectrometry (LC-MS). Three hundred fifty protein spots were visualised on gels of which 10 showed different expression levels (P<0.05) between groups. After mass spectrometric analysis of spots, beta-enolase (ENO3) in five different spots, alpha-enolase (ENO1), triosephosphate isomerase (TPI1) in two different spots, alpha-actin (ACTA1), and heat shock protein beta-1 (HSPB1) were identified. ENO3, ENO1, TPI1, and ACTA1 had higher expression levels in bulls of 700 kg live weight group. ENO3, ENO1, and TPI1 are involved in energy metabolism, while ACTA1 is a structure protein in skeletal muscle. Up-regulation of heat shock protein beta-1 (HSPB1), which protein is reported to have correlation with tenderness, was observed in 500 kg weight group. Our result demonstrates that proteomic tools are useful in identifying markers associated with muscle development.

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Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535

Senior editors

Editor(s)-in-Chief: András SALGÓ

Co-ordinating Editor(s): 

Marianna TÓTH-MARKUS

Co-editor(s): 

Anna HALÁSZ

Editorial Board

  • László ABRANKÓ (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
  • Tamás ANTAL (University of Nyíregyháza, Nyíregyháza, Hungary)
  • Diána BÁNÁTI (University of Szeged, Szeged, Hungary)
  • József BARANYI (Institute of Food Research, Norwich, UK)
  • Ildikó BATA-VIDÁCS (Eszterházy Károly Catholic University, Eger, Hungary)
  • Ferenc BÉKÉS (FBFD PTY LTD, Sydney, NSW Australia)
  • György BIRÓ (Budapest, Hungary)
  • Anna BLÁZOVICS (Semmelweis University, Budapest, Hungary)
  • Francesco CAPOZZI (University of Bologna, Bologna, Italy)
  • Marina CARCEA (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zsuzsanna CSERHALMI (Budapest, Hungary)
  • Marco DALLA ROSA (University of Bologna, Bologna, Italy)
  • István DALMANDI (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
  • Katarina DEMNEROVA (University of Chemistry and Technology, Prague, Czech Republic)
  • Mária DOBOZI KING (Texas A&M University, Texas, USA)
  • Muying DU (Southwest University in Chongqing, Chongqing, China)
  • Sedef Nehir EL (Ege University, Izmir, Turkey)
  • Søren Balling ENGELSEN (University of Copenhagen, Copenhagen, Denmark)
  • Éva GELENCSÉR (Budapest, Hungary)
  • Vicente Manuel GÓMEZ-LÓPEZ (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • Jovica HARDI (University of Osijek, Osijek, Croatia)
  • Hongju HE (Henan Institute of Science and Technology, Xinxiang, China)
  • Károly HÉBERGER (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • Nebojsa ILIĆ (University of Novi Sad, Novi Sad, Serbia)
  • Dietrich KNORR (Technische Universität Berlin, Berlin, Germany)
  • Hamit KÖKSEL (Hacettepe University, Ankara, Turkey)
  • Katia LIBURDI (Tuscia University, Viterbo, Italy
  • Meinolf LINDHAUER (Max Rubner Institute, Detmold, Germany)
  • Min-Tze LIONG (Universiti Sains Malaysia, Penang, Malaysia)
  • Marena MANLEY (Stellenbosch University, Stellenbosch, South Africa)
  • Miklós MÉZES (Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary)
  • Áron NÉMETH (Budapest University of Technology and Economics, Budapest, Hungary)
  • Perry NG (Michigan State University,  Michigan, USA)
  • Quang Duc NGUYEN (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
  • Laura NYSTRÖM (ETH Zürich, Switzerland)
  • Lola PEREZ (University of Cordoba, Cordoba, Spain)
  • Vieno PIIRONEN (University of Helsinki, Finland)
  • Alessandra PINO (University of Catania, Catania, Italy)
  • Mojmir RYCHTERA (University of Chemistry and Technology, Prague, Czech Republic
  • Katharina SCHERF (Technical University, Munich, Germany)
  • Regine SCHÖNLECHNER (University of Natural Resources and Life Sciences, Vienna, Austria)
  • Arun Kumar SHARMA (Department of Atomic Energy, Delhi, India)
  • András SZARKA (Budapest University of Technology and Economics, Budapest, Hungary)
  • Mária SZEITZNÉ SZABÓ (Budapest, Hungary)
  • Sándor TÖMÖSKÖZI (Budapest University of Technology and Economics, Budapest, Hungary)
  • László VARGA (Széchenyi István University, Mosonmagyaróvár, Hungary)
  • Rimantas VENSKUTONIS (Kaunas University of Technology, Kaunas, Lithuania)
  • Barbara WRÓBLEWSKA (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
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Acta Alimentaria
Language English
Size B5
Year of
Foundation		 1972
Volumes
per Year		 1
Issues
per Year		 4
Founder Magyar Tudományos Akadémia    
Founder's
Address		 H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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