Caracterização da maciez da carne por análises proteômicas e moleculares
Autor(a) principal: | |
---|---|
Data de Publicação: | 2016 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFG |
Texto Completo: | http://repositorio.bc.ufg.br/tede/handle/tede/7099 |
Resumo: | The protein profile of hornless Nellore cattle from a segregating population for meat tenderness of extremes shear force, low extreme group (M) and extreme high (D) group, showed differentially expressed proteins. They had greater relative abundance of proteins of the glycolytic process in group M and proteins of the oxidative metabolism evidenced more expressed in group D, fact that probably is correlated to the final tenderness of the meat. Only identified in group D, the cytochrome c protein indicates induction of the apoptotic process in this group of animals. Structural proteins were identified in group M, indicating a possible greater proteolysis. Calpastatin was only identified in group D, this protein is highly related to the final meat tenderness because it is a natural inhibitor of the calpain. Separation of calpastatin by ion exchange column chromatography of two different muscles described two peaks of calpain inhibitory activity: peak 1 (CAST1) and peak 2 (CAST2). CAST 1 activity increased during the post-mortem period in Triceps brachii and showed no difference between days in Longissimus dorsi and on the other hand, total activity of calpastatin and CAST 2 decreased during post-mortem aging. The 115 kDa band of calpastatin decreased its intensity during post-mortem aging in both muscles with more than 70% of the change occurring on the first day. The mitochondrial ATP synthase beta subunit proteins increased and Succinyl CoA ligase decreased after aging and Adenylate kinase isoenzyme decreased on day 7. Calpastatin peaks had weak phosphorylated bands and had different IP and MW patches than 2D-SDS -PAGE. During the purification process of the calpastatin peaks the activity per mg of protein increased but lost half of the total activity presented during the first purification step. For peak 2 of calpastatin the specific activity increased 139.8 times and at the end of this process 36% of the total activity remained. Purified calpastatin was identified on the second-size gel having a molecular weight similar to the western blot. Spots from calpastatin peak 1 and two from calpastatin peak 2 were identified as peptides belonging to the calpastatin molecule. Sequence of peptides identified in Spot from purified peak 1 as part of the inhibitory domain III and IV and of the C-terminus and from the purified peak 2 a sequence of peptides identified as part of the inhibitory domain I, II and III. These results lead us to believe that both peaks, in this case, are degradation products of the intact molecule, and probably the small peptides are broken down during the process. The results of the present study show that purification of distinct forms of active calpastatin is possible, however, the intact form of calpastatin was not present in this purification. The presence of peptides was not conclusive to determine the origin and composition of each active peak. |
id |
UFG-2_5de1409c41c035dcbbd7052339edddcf |
---|---|
oai_identifier_str |
oai:repositorio.bc.ufg.br:tede/7099 |
network_acronym_str |
UFG-2 |
network_name_str |
Repositório Institucional da UFG |
repository_id_str |
|
spelling |
Padua, João Teodorohttp://lattes.cnpq.br/0308044304591375Ferreira, Reginaldo Nassarhttp://lattes.cnpq.br/2555785079833283Padua, João TeodoroCosta, Marcos Fernando Oliveira eBailão, Alexandre MeloBorges, Clayton LuizPrado, Cristiano Saleshttp://lattes.cnpq.br/0462958970440868Oliveira, Leonardo Guimarães de2017-04-07T11:18:45Z2016-03-24OLIVEIRA, L. G. Caracterização da maciez da carne por análises proteômicas e moleculares. 2016. 115 f. Tese (Doutorado em Ciência Animal) - Universidade Federal de Goiás, Goiânia, 2016.http://repositorio.bc.ufg.br/tede/handle/tede/7099The protein profile of hornless Nellore cattle from a segregating population for meat tenderness of extremes shear force, low extreme group (M) and extreme high (D) group, showed differentially expressed proteins. They had greater relative abundance of proteins of the glycolytic process in group M and proteins of the oxidative metabolism evidenced more expressed in group D, fact that probably is correlated to the final tenderness of the meat. Only identified in group D, the cytochrome c protein indicates induction of the apoptotic process in this group of animals. Structural proteins were identified in group M, indicating a possible greater proteolysis. Calpastatin was only identified in group D, this protein is highly related to the final meat tenderness because it is a natural inhibitor of the calpain. Separation of calpastatin by ion exchange column chromatography of two different muscles described two peaks of calpain inhibitory activity: peak 1 (CAST1) and peak 2 (CAST2). CAST 1 activity increased during the post-mortem period in Triceps brachii and showed no difference between days in Longissimus dorsi and on the other hand, total activity of calpastatin and CAST 2 decreased during post-mortem aging. The 115 kDa band of calpastatin decreased its intensity during post-mortem aging in both muscles with more than 70% of the change occurring on the first day. The mitochondrial ATP synthase beta subunit proteins increased and Succinyl CoA ligase decreased after aging and Adenylate kinase isoenzyme decreased on day 7. Calpastatin peaks had weak phosphorylated bands and had different IP and MW patches than 2D-SDS -PAGE. During the purification process of the calpastatin peaks the activity per mg of protein increased but lost half of the total activity presented during the first purification step. For peak 2 of calpastatin the specific activity increased 139.8 times and at the end of this process 36% of the total activity remained. Purified calpastatin was identified on the second-size gel having a molecular weight similar to the western blot. Spots from calpastatin peak 1 and two from calpastatin peak 2 were identified as peptides belonging to the calpastatin molecule. Sequence of peptides identified in Spot from purified peak 1 as part of the inhibitory domain III and IV and of the C-terminus and from the purified peak 2 a sequence of peptides identified as part of the inhibitory domain I, II and III. These results lead us to believe that both peaks, in this case, are degradation products of the intact molecule, and probably the small peptides are broken down during the process. The results of the present study show that purification of distinct forms of active calpastatin is possible, however, the intact form of calpastatin was not present in this purification. The presence of peptides was not conclusive to determine the origin and composition of each active peak.O perfil protéico de animais da raça nelore mocho de uma população segregante para a maciez da carne de extremos valores de força de cisalhamento, grupo extremo baixo (M) e grupo extremo alto (D), apresentou proteínas diferentemente expressas as quais houve maior abundância relativa de proteínas do processo glicolítico no grupo M e proteínas do metabolismo oxidativo evidenciadas mais expressas no grupo D, fato que provavelmente está correlacionado à maciez final da carne. Apenas identificada no grupo D, a proteína citocromo c indica indução do processo apoptótico neste grupo de animais. Proteínas estruturais foram identificadas no grupo M, indicando uma possível maior proteólise. A calpastatina foi somente identificada no grupo D, esta proteína está altamente relacionada com a maciez final da carne por ser inibidora natural das calpaínas. A separação de calpastatina por cromatografia em coluna de troca iônica de dois músculos diferentes descreveu dois picos de actividade inibitória de calpaínas: pico 1 (CAST1) e pico 2 (CAST2). Atividade de CAST 1 aumentada durante o período post mortem no Triceps brachii e não apresentou diferença entre os dias em Longissimus dorsi e por outro lado, a atividade total de calpastatina e CAST 2 diminuiu durante o envelhecimento post mortem. A banda de 115 kDa da calpastatina diminuiu sua intensidade durante o envelhecimento post mortem em ambos os músculos com mais de 70% da alteração ocorrendo no primeiro dia. As proteínas mitocondriais da subunidade ATP sintase beta aumentaram e a Succinil-CoA ligase diminuiu após o envelhecimento e a Adenilato quinase isoenzima diminuiu no dia 7. Os picos de calpastatina apresentavam faixas fosforiladas fracas e apresentavam manchas em IP e MW diferentes do que 2D-SDS-PAGE. Durante o processo de purificação dos picos de calpastatina a actividade por mg de proteína aumentou mas perdeu metade da atividade total apresentada durante a primeira etapa de purificação. Para o pico 2 de calpastatina a actividade específica aumentou 139,8 vezes e no final deste processo permaneceu 36% da atividade total. A calpastatina purificada foi identificada no gel de segunda dimensão com um peso molecular semelhante ao western blot. Spots do pico 1 da calpastatina e dois do pico 2 da calpastatina foram identificados como peptídeos pertencentes à molécula da calpastatina. Sequêcia de peptídeos identificados em Spot a partir do pico 1 purificado como parte do domínio inibidor III e IV e do terminal C e do pico 2 purificado uma sequêcia de peptideos identificados como parte do domínio inibidor I, II e III. Estes resultados levam-nos a crer que ambos os picos, neste caso, são produtos de degradação da molécula intacta e, provavelmente, os pequenos peptideos são quebrados durante o processo. Os resultados do presente estudo mostram que é possível a purificação de formas distintas de calpastatina activa, contudo a forma intacta de calpastatina não estava presente nesta purificação. A presença de peptídeos não foi conclusiva para determinar a origem ea composição de cada pico ativo.Submitted by Erika Demachki (erikademachki@gmail.com) on 2017-04-06T21:03:10Z No. of bitstreams: 2 Tese - Leonardo Guimarães de Oliveira - 2016.pdf: 2541166 bytes, checksum: 5b0501be9f076d03111ca00fcf4980a7 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5)Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2017-04-07T11:18:45Z (GMT) No. of bitstreams: 2 Tese - Leonardo Guimarães de Oliveira - 2016.pdf: 2541166 bytes, checksum: 5b0501be9f076d03111ca00fcf4980a7 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5)Made available in DSpace on 2017-04-07T11:18:45Z (GMT). No. of bitstreams: 2 Tese - Leonardo Guimarães de Oliveira - 2016.pdf: 2541166 bytes, checksum: 5b0501be9f076d03111ca00fcf4980a7 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2016-03-24Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESapplication/pdfporUniversidade Federal de GoiásPrograma de Pós-graduação em Ciência Animal (EVZ)UFGBrasilEscola de Veterinária e Zootecnia - EVZ (RG)http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessCalpastatinaColuna de troca iônicaImmunoblotingPurificaçãoSDS-PAGECalpastatinImmunoblottingIonic change columnPurificationZOOTECNIA::PRODUCAO ANIMALCaracterização da maciez da carne por análises proteômicas e molecularesCharacterization of meat tenderness by proteomic and molecular analyzesinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesis4581960685150189167600600600600-6217552114249094582-75137796603725949922075167498588264571reponame:Repositório Institucional da UFGinstname:Universidade Federal de Goiás (UFG)instacron:UFGLICENSElicense.txtlicense.txttext/plain; charset=utf-82165http://repositorio.bc.ufg.br/tede/bitstreams/82caa3fa-6e6c-4c7f-a5f4-f5fbed7e3131/downloadbd3efa91386c1718a7f26a329fdcb468MD51CC-LICENSElicense_urllicense_urltext/plain; charset=utf-849http://repositorio.bc.ufg.br/tede/bitstreams/c11afe79-a460-4402-9658-fe2098e2f73c/download4afdbb8c545fd630ea7db775da747b2fMD52license_textlicense_texttext/html; charset=utf-80http://repositorio.bc.ufg.br/tede/bitstreams/304aab46-9100-472b-8b4c-1d098ce47f86/downloadd41d8cd98f00b204e9800998ecf8427eMD53license_rdflicense_rdfapplication/rdf+xml; charset=utf-80http://repositorio.bc.ufg.br/tede/bitstreams/ca525775-4ee5-4559-9b17-d78596ae4553/downloadd41d8cd98f00b204e9800998ecf8427eMD54ORIGINALTese - Leonardo Guimarães de Oliveira - 2016.pdfTese - Leonardo Guimarães de Oliveira - 2016.pdfapplication/pdf2541166http://repositorio.bc.ufg.br/tede/bitstreams/af3a064a-0ccf-40ab-8062-a3f6216209c8/download5b0501be9f076d03111ca00fcf4980a7MD55tede/70992017-04-07 08:18:45.274http://creativecommons.org/licenses/by-nc-nd/4.0/Acesso Abertoopen.accessoai:repositorio.bc.ufg.br:tede/7099http://repositorio.bc.ufg.br/tedeRepositório InstitucionalPUBhttp://repositorio.bc.ufg.br/oai/requesttasesdissertacoes.bc@ufg.bropendoar:2017-04-07T11:18:45Repositório Institucional da UFG - Universidade Federal de Goiás (UFG)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 |
dc.title.por.fl_str_mv |
Caracterização da maciez da carne por análises proteômicas e moleculares |
dc.title.alternative.eng.fl_str_mv |
Characterization of meat tenderness by proteomic and molecular analyzes |
title |
Caracterização da maciez da carne por análises proteômicas e moleculares |
spellingShingle |
Caracterização da maciez da carne por análises proteômicas e moleculares Oliveira, Leonardo Guimarães de Calpastatina Coluna de troca iônica Immunobloting Purificação SDS-PAGE Calpastatin Immunoblotting Ionic change column Purification ZOOTECNIA::PRODUCAO ANIMAL |
title_short |
Caracterização da maciez da carne por análises proteômicas e moleculares |
title_full |
Caracterização da maciez da carne por análises proteômicas e moleculares |
title_fullStr |
Caracterização da maciez da carne por análises proteômicas e moleculares |
title_full_unstemmed |
Caracterização da maciez da carne por análises proteômicas e moleculares |
title_sort |
Caracterização da maciez da carne por análises proteômicas e moleculares |
author |
Oliveira, Leonardo Guimarães de |
author_facet |
Oliveira, Leonardo Guimarães de |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Padua, João Teodoro |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/0308044304591375 |
dc.contributor.advisor-co1.fl_str_mv |
Ferreira, Reginaldo Nassar |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/2555785079833283 |
dc.contributor.referee1.fl_str_mv |
Padua, João Teodoro |
dc.contributor.referee2.fl_str_mv |
Costa, Marcos Fernando Oliveira e |
dc.contributor.referee3.fl_str_mv |
Bailão, Alexandre Melo |
dc.contributor.referee4.fl_str_mv |
Borges, Clayton Luiz |
dc.contributor.referee5.fl_str_mv |
Prado, Cristiano Sales |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/0462958970440868 |
dc.contributor.author.fl_str_mv |
Oliveira, Leonardo Guimarães de |
contributor_str_mv |
Padua, João Teodoro Ferreira, Reginaldo Nassar Padua, João Teodoro Costa, Marcos Fernando Oliveira e Bailão, Alexandre Melo Borges, Clayton Luiz Prado, Cristiano Sales |
dc.subject.por.fl_str_mv |
Calpastatina Coluna de troca iônica Immunobloting Purificação SDS-PAGE |
topic |
Calpastatina Coluna de troca iônica Immunobloting Purificação SDS-PAGE Calpastatin Immunoblotting Ionic change column Purification ZOOTECNIA::PRODUCAO ANIMAL |
dc.subject.eng.fl_str_mv |
Calpastatin Immunoblotting Ionic change column Purification |
dc.subject.cnpq.fl_str_mv |
ZOOTECNIA::PRODUCAO ANIMAL |
description |
The protein profile of hornless Nellore cattle from a segregating population for meat tenderness of extremes shear force, low extreme group (M) and extreme high (D) group, showed differentially expressed proteins. They had greater relative abundance of proteins of the glycolytic process in group M and proteins of the oxidative metabolism evidenced more expressed in group D, fact that probably is correlated to the final tenderness of the meat. Only identified in group D, the cytochrome c protein indicates induction of the apoptotic process in this group of animals. Structural proteins were identified in group M, indicating a possible greater proteolysis. Calpastatin was only identified in group D, this protein is highly related to the final meat tenderness because it is a natural inhibitor of the calpain. Separation of calpastatin by ion exchange column chromatography of two different muscles described two peaks of calpain inhibitory activity: peak 1 (CAST1) and peak 2 (CAST2). CAST 1 activity increased during the post-mortem period in Triceps brachii and showed no difference between days in Longissimus dorsi and on the other hand, total activity of calpastatin and CAST 2 decreased during post-mortem aging. The 115 kDa band of calpastatin decreased its intensity during post-mortem aging in both muscles with more than 70% of the change occurring on the first day. The mitochondrial ATP synthase beta subunit proteins increased and Succinyl CoA ligase decreased after aging and Adenylate kinase isoenzyme decreased on day 7. Calpastatin peaks had weak phosphorylated bands and had different IP and MW patches than 2D-SDS -PAGE. During the purification process of the calpastatin peaks the activity per mg of protein increased but lost half of the total activity presented during the first purification step. For peak 2 of calpastatin the specific activity increased 139.8 times and at the end of this process 36% of the total activity remained. Purified calpastatin was identified on the second-size gel having a molecular weight similar to the western blot. Spots from calpastatin peak 1 and two from calpastatin peak 2 were identified as peptides belonging to the calpastatin molecule. Sequence of peptides identified in Spot from purified peak 1 as part of the inhibitory domain III and IV and of the C-terminus and from the purified peak 2 a sequence of peptides identified as part of the inhibitory domain I, II and III. These results lead us to believe that both peaks, in this case, are degradation products of the intact molecule, and probably the small peptides are broken down during the process. The results of the present study show that purification of distinct forms of active calpastatin is possible, however, the intact form of calpastatin was not present in this purification. The presence of peptides was not conclusive to determine the origin and composition of each active peak. |
publishDate |
2016 |
dc.date.issued.fl_str_mv |
2016-03-24 |
dc.date.accessioned.fl_str_mv |
2017-04-07T11:18:45Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
OLIVEIRA, L. G. Caracterização da maciez da carne por análises proteômicas e moleculares. 2016. 115 f. Tese (Doutorado em Ciência Animal) - Universidade Federal de Goiás, Goiânia, 2016. |
dc.identifier.uri.fl_str_mv |
http://repositorio.bc.ufg.br/tede/handle/tede/7099 |
identifier_str_mv |
OLIVEIRA, L. G. Caracterização da maciez da carne por análises proteômicas e moleculares. 2016. 115 f. Tese (Doutorado em Ciência Animal) - Universidade Federal de Goiás, Goiânia, 2016. |
url |
http://repositorio.bc.ufg.br/tede/handle/tede/7099 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.program.fl_str_mv |
4581960685150189167 |
dc.relation.confidence.fl_str_mv |
600 600 600 600 |
dc.relation.department.fl_str_mv |
-6217552114249094582 |
dc.relation.cnpq.fl_str_mv |
-7513779660372594992 |
dc.relation.sponsorship.fl_str_mv |
2075167498588264571 |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Goiás |
dc.publisher.program.fl_str_mv |
Programa de Pós-graduação em Ciência Animal (EVZ) |
dc.publisher.initials.fl_str_mv |
UFG |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Escola de Veterinária e Zootecnia - EVZ (RG) |
publisher.none.fl_str_mv |
Universidade Federal de Goiás |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da UFG instname:Universidade Federal de Goiás (UFG) instacron:UFG |
instname_str |
Universidade Federal de Goiás (UFG) |
instacron_str |
UFG |
institution |
UFG |
reponame_str |
Repositório Institucional da UFG |
collection |
Repositório Institucional da UFG |
bitstream.url.fl_str_mv |
http://repositorio.bc.ufg.br/tede/bitstreams/82caa3fa-6e6c-4c7f-a5f4-f5fbed7e3131/download http://repositorio.bc.ufg.br/tede/bitstreams/c11afe79-a460-4402-9658-fe2098e2f73c/download http://repositorio.bc.ufg.br/tede/bitstreams/304aab46-9100-472b-8b4c-1d098ce47f86/download http://repositorio.bc.ufg.br/tede/bitstreams/ca525775-4ee5-4559-9b17-d78596ae4553/download http://repositorio.bc.ufg.br/tede/bitstreams/af3a064a-0ccf-40ab-8062-a3f6216209c8/download |
bitstream.checksum.fl_str_mv |
bd3efa91386c1718a7f26a329fdcb468 4afdbb8c545fd630ea7db775da747b2f d41d8cd98f00b204e9800998ecf8427e d41d8cd98f00b204e9800998ecf8427e 5b0501be9f076d03111ca00fcf4980a7 |
bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 MD5 MD5 MD5 |
repository.name.fl_str_mv |
Repositório Institucional da UFG - Universidade Federal de Goiás (UFG) |
repository.mail.fl_str_mv |
tasesdissertacoes.bc@ufg.br |
_version_ |
1798044347279605760 |