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Comparative analysis of the longissimus muscle proteome of European wild boar and domestic pig in response to thermal processing

cris.virtual.author-orcid0000-0002-6331-5726
cris.virtual.author-orcid0000-0001-9062-0665
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cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid6b8ff0a0-7556-4635-ae2c-064721f8c43a
cris.virtualsource.author-orcid1f7921d2-77e8-466f-bd15-132067931ce3
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cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThis study tries to fill the knowledge gap regarding differences in the expression of proteins in the meat of European wild boar (Sus scrofa scrofa) and domestic pig (Sus scrofa domestica), considering the impact of thermally induced degradation. We assessed relative protein changes between cooked longissimus thoracis et lumborum (LTL) muscle proteomes by using mass spectrometry, chemometric, label-free proteomic, and bioinformatic tools. Among 30 differentially abundant proteins identified MyHC-2a, ATPs-α, CK-S, ADP/ATPt1, IDH2, and MyBP-C1 were upregulated (x > 1) whereas NEB, γ-ENO and EPSF were downregulated (x < 1) in wild boar. ShinyGO and KEGG database pathway analyses revealed that these proteins are mainly involved in processes related to muscle contraction and various pathways of glucose metabolism and energy production. Protein expression changes could have been caused by the different muscle activity of wild animals in response to prolonged movement associated with foraging for food in the natural environment.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Mięsa
dc.contributor.authorMontowska, Magdalena
dc.contributor.authorKasałka-Czarna, Natalia
dc.contributor.authorSumara, Agata
dc.contributor.authorFornal, Emilia
dc.date.accessioned2024-09-09T08:45:19Z
dc.date.available2024-09-09T08:45:19Z
dc.date.issued2024
dc.description.bibliographyil., bibliogr., abstr.
dc.description.financepublication_nocost
dc.description.financecost0.00
dc.description.if8,5
dc.description.number30 October 2024
dc.description.points200
dc.description.reviewreview
dc.description.volume456
dc.identifier.doi10.1016/j.foodchem.2024.139871
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/1718
dc.identifier.weblinkhttps://www.sciencedirect.com/science/article/pii/S0308814624015218?via%3Dihub
dc.languageen
dc.relation.ispartofFood Chemistry
dc.relation.pagesart. 139871
dc.rightsClosedAccess
dc.sciencecloudsend
dc.subject.enWild boar
dc.subject.enPig
dc.subject.enSkeletal muscle
dc.subject.enHeat processing
dc.subject.enLabel-free proteomics
dc.subject.enLC-Q-TOF
dc.titleComparative analysis of the longissimus muscle proteome of European wild boar and domestic pig in response to thermal processing
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume456