Информация о статье

Количество просмотров: 993


Vostrikova N.L. , The Gorbatov's All-Russian Meat Research Institute , Talalikhina Str. 26, Moscow, 109316 Russian Federation , nvostrikova@list.ru

Chernukha I.M. , The Gorbatov's All-Russian Meat Research Institute , Talalikhina Str. 26, Moscow, 109316 Russian Federation

Kulikovskiy A.V. , The Gorbatov's All-Russian Meat Research Institute , Talalikhina Str. 26, Moscow, 109316 Russian Federation

Shishkin S.S. , The Federal Research Centre «Fundamentals of Biotechnology» of the Russian Academy of Sciences , Leninsky Ave. 33, build. 2, Moscow, 119071 Russian Federation

Год 2016 Номер журнала 2 DOI 10.21179/2308-4057-2016-2-136-147
Аннотация Proteomic technologies in the modern laboratory practice proved to be very efficient to reveal biochemical changes in meat products, such as changes in heat-resistant and species-specific proteins that have the ability to become the relevant bio-markers. Several tissue-specific proteins were identified in the work under review using proteomic technologies in tested samples of meat and in specially manufactured sausage products that may be used as individual biomarkers to verify conformity of meat products to the alleged composition. Also, individual non-muscle proteins (soya and chicken protein) were determined in test samples of meat products apart from species-specific muscle proteins that may act as functional ingredients used in cooking process. Overall, total of more than 200 protein fractions were identified in the completed studies by the mass spectrometry method which are described in this review in part. The results obtained will be used to draft the procedure for quantitative evaluation of the meat component content in structureless cooked products (cooked sausages) as well as to draw proteomic protein charts of the native meat stock used to manufacture goods as per GOST (State Standard). Studies conducted in the range of this discipline will help to formulate and considerably develop approaches to identify and evaluate protein markers of quality, functionality and safety of meat for processing and processed meat products.
Ключевые слова proteomics, two-dimensional electrophoresis, bio-markers, mass spectrometry
Информация о статье Дата поступления 14 июня 2016 года
Дата принятия в печать 20 августа 2016 года
Дата онлайн-размещения 31 декабря 2016 года
Выходные данные статьи Vostrikova N.L., Chernukha I.M., Kulikovskiy A.V., and Shishkin S.S. Study and identification of main proteins and peptides to determine the content of muscle protein in structureless cooked products by the method of two-dimensional electrophoresis followed by the time-of-flight mass spectrometry identification. Food and Raw Materials, 2016, vol. 4, no. 2, pp. 136-147. doi:10.21179/2308-4057-2016-2-136-147.
Загрузить полный текст статьи
Список цитируемой литературы
  1. Anderson N.L. and Anderson N.G. Proteome and proteomics: New technologies, new concepts, and new words. Electrophoresis, 1998, vol. 19, no. 11, pp. 1853-1861. DOI: 10.1002/elps.1150191103.
  2. D'Ambrosio C., Arena S., Talamo F., et al. Comparative proteomic analysis of mammalian animal tissues and body fluids: bovine proteome database. Journal of Chromatography B, 2005, vol. 815, no. 1-2, pp. 157-168. DOI: 10.1016/j.jchromb.2004.07.017.
  3. Eggen A. and Hocquette J.F. Genomic approaches to economic trait loci and tissue expression profiling: application to muscle biochemistry and beef quality. Meat Science, 2004, vol. 66, no. 1, pp. 1-9. DOI: 10.1016/j.jchromb.2004.07.017.
  4. Hoffmann K. Identification and determination of meat and foreign proteins by means of dodecylsulfat poliacrylamid gel electrophoresis. Annales de la nutrition et de l'alimentation, 1977, vol. 31, no. 2, pp. 207-215.
  5. Ivankin A.N., Nekludov A.D., and Vostrikova N.L. Biologically active substances of a natural origin. Reception and structurally functional interrelations. Germany, Saarbrücken: LAMBERT Academic Publishing, 2011.
  6. Lametsch R. Proteomics in Muscle-to-Meat Conversion. Proc. of the American Meat Science Association 64th Reciprocal Meat Conference (June 19 - 22 2011, Kansas State University Manhattan), Kansas, 2012, pp. 19-23.
  7. Picard B., Berri C., Lefaucheur L., et al. Skeletal muscle proteomics in livestock production. Briefings in Functional Genomics, 2010, vol. 9, no. 3, pp. 259-278. DOI: 10.1093/bfgp/elq005.
  8. Kovaleva M.А., Ivanov А.V., Kovalev L.I., et al. Proteomic technologies in studies of the protein composition of cooked sausages. All about the meat, 2012, no. 2, pp. 48-53. (In Russian).
  9. Kovaleva M.A., Kovalev L.I., Shishkin S.S., et al. Proteomic study of meat, sausages and functional meat products. Modern problems of science and education, 2013, no. 5, Available at: http://science-education.ru/en/article/view?id=10143. (accessed 28 April 2016).
  10. Rogov I.A., Zabashta A.G., and Kazyulin G.P. Obschaya tekhnologiya mysa i moreproduktov [General technology for meat and sea products]. Moscow: Kolos Publ., 2000. 367 p.
  11. Chernukha I.M., Vostrikova N.L., and Manyukhin Ya.S. Proteomics as a tool for the study of meat quality. All about the meat, 2016, no. 2, pp. 3-8. (In Russian).
  12. Chernukha I.M. Application of «-omics» technologies for the analysis of raw meat and products. All about the meat, 2012, no. 6, pp. 32-36. (In Russian).

Copyright © 2016, KemIFST. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and statesitslicense. This article is published with open access at http://frm-kemtipp.ru.