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2D DIGE/MS to investigate the impact of slaughtering techniques on postmortem integrity of fish filet proteins

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Title: 2D DIGE/MS to investigate the impact of slaughtering techniques on postmortem integrity of fish filet proteins
Authors: Addis, Maria Filippa1 addis@portocontericerche.it, Pisanu, Salvatore1, Preziosa, Elena2, Bernardini, Giovanni2,3, Pagnozzi, Daniela1, Roggio, Tonina1, Uzzau, Sergio1, Saroglia, Marco2,3, Terova, Genciana2,3 genciana.terova@uninsubria.it
Source: Journal of Proteomics. Jun2012, Vol. 75 Issue 12, p3654-3664. 11p.
Subjects: Muscle proteins, Fish fillets, Carrier proteins, Gel electrophoresis, Asphyxia, European seabass fisheries, Nucleoside diphosphate kinases
Abstract: Abstract: Two-dimensional difference gel electrophoresis (2D DIGE) was applied to investigate the impact of slaughtering on the postmortem integrity of muscle tissue proteins in European sea bass (Dicentrarchus labrax). Three different slaughtering techniques were evaluated: asphyxia in air (AA), asphyxia in ice (AI), and spinal cord severance (SCS). Principal components analysis (PCA) revealed a significant divergence of SCS samples, whereas AA and AI samples, although grouped separately, were less divergent and could be included in a single asphyxia cluster. In terms of single proteins, the most significant impact was seen on nucleoside diphosphate kinase B, which was consistently less affected when fish were slaughtered by SCS as compared to asphyxia. Integrity of the sarcomeric proteins myosin heavy chain and myosin binding protein C and of the cytosolic proteins fructose biphosphate aldolase, glyceraldehyde 3-phosphate dehydrogenase, and enolase 1 was also better preserved upon SCS slaughtering. Most interestingly, the influence on muscle protein integrity could be detected since the early postmortem phase. In conclusion, slaughtering by SCS preserves protein integrity better than death by asphyxia, either in ice or in air. Both asphyxia conditions are comparably more adverse than SCS to muscle protein integrity, although a general trend favoring AI over AA is observed. [Copyright &y& Elsevier]
Copyright of Journal of Proteomics is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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Header DbId: egs
DbLabel: Engineering Source
An: 76469918
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
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  Data: 2D DIGE/MS to investigate the impact of slaughtering techniques on postmortem integrity of fish filet proteins
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  Data: <searchLink fieldCode="AR" term="%22Addis%2C+Maria+Filippa%22">Addis, Maria Filippa</searchLink><relatesTo>1</relatesTo><i> addis@portocontericerche.it</i><br /><searchLink fieldCode="AR" term="%22Pisanu%2C+Salvatore%22">Pisanu, Salvatore</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Preziosa%2C+Elena%22">Preziosa, Elena</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Bernardini%2C+Giovanni%22">Bernardini, Giovanni</searchLink><relatesTo>2,3</relatesTo><br /><searchLink fieldCode="AR" term="%22Pagnozzi%2C+Daniela%22">Pagnozzi, Daniela</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Roggio%2C+Tonina%22">Roggio, Tonina</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Uzzau%2C+Sergio%22">Uzzau, Sergio</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Saroglia%2C+Marco%22">Saroglia, Marco</searchLink><relatesTo>2,3</relatesTo><br /><searchLink fieldCode="AR" term="%22Terova%2C+Genciana%22">Terova, Genciana</searchLink><relatesTo>2,3</relatesTo><i> genciana.terova@uninsubria.it</i>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Proteomics%22">Journal of Proteomics</searchLink>. Jun2012, Vol. 75 Issue 12, p3654-3664. 11p.
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  Data: <searchLink fieldCode="DE" term="%22Muscle+proteins%22">Muscle proteins</searchLink><br /><searchLink fieldCode="DE" term="%22Fish+fillets%22">Fish fillets</searchLink><br /><searchLink fieldCode="DE" term="%22Carrier+proteins%22">Carrier proteins</searchLink><br /><searchLink fieldCode="DE" term="%22Gel+electrophoresis%22">Gel electrophoresis</searchLink><br /><searchLink fieldCode="DE" term="%22Asphyxia%22">Asphyxia</searchLink><br /><searchLink fieldCode="DE" term="%22European+seabass+fisheries%22">European seabass fisheries</searchLink><br /><searchLink fieldCode="DE" term="%22Nucleoside+diphosphate+kinases%22">Nucleoside diphosphate kinases</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Abstract: Two-dimensional difference gel electrophoresis (2D DIGE) was applied to investigate the impact of slaughtering on the postmortem integrity of muscle tissue proteins in European sea bass (Dicentrarchus labrax). Three different slaughtering techniques were evaluated: asphyxia in air (AA), asphyxia in ice (AI), and spinal cord severance (SCS). Principal components analysis (PCA) revealed a significant divergence of SCS samples, whereas AA and AI samples, although grouped separately, were less divergent and could be included in a single asphyxia cluster. In terms of single proteins, the most significant impact was seen on nucleoside diphosphate kinase B, which was consistently less affected when fish were slaughtered by SCS as compared to asphyxia. Integrity of the sarcomeric proteins myosin heavy chain and myosin binding protein C and of the cytosolic proteins fructose biphosphate aldolase, glyceraldehyde 3-phosphate dehydrogenase, and enolase 1 was also better preserved upon SCS slaughtering. Most interestingly, the influence on muscle protein integrity could be detected since the early postmortem phase. In conclusion, slaughtering by SCS preserves protein integrity better than death by asphyxia, either in ice or in air. Both asphyxia conditions are comparably more adverse than SCS to muscle protein integrity, although a general trend favoring AI over AA is observed. [Copyright &y& Elsevier]
– Name: AbstractSuppliedCopyright
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  Data: <i>Copyright of Journal of Proteomics is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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      – Type: doi
        Value: 10.1016/j.jprot.2012.04.021
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      – Code: eng
        Text: English
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        PageCount: 11
        StartPage: 3654
    Subjects:
      – SubjectFull: Muscle proteins
        Type: general
      – SubjectFull: Fish fillets
        Type: general
      – SubjectFull: Carrier proteins
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      – SubjectFull: Gel electrophoresis
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      – SubjectFull: Asphyxia
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      – SubjectFull: European seabass fisheries
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      – SubjectFull: Nucleoside diphosphate kinases
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      – TitleFull: 2D DIGE/MS to investigate the impact of slaughtering techniques on postmortem integrity of fish filet proteins
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              Text: Jun2012
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              Y: 2012
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