Comparing the effect of heat on tropomyosin isoforms patterns from water buffalo and wild boar meat by two-dimensional gel electrophoresis

Tropomyosin is one of the most abundant proteins in meat; however, very little is known about it due to the lack of scientific literature. In this study, the spot volume of tropomyosin (TPM) isoforms, TPM2 and TPM1, in meat from water buffalo and wild boar subjected to various cook treatments were c...

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Published in:Malaysian Applied Biology
Main Author: Junoh N.M.; Yuswan M.H.; Mustafa S.; Hashim A.M.; Mohamed R.; Yih Lee S.; Majid N.A.; Sarah S.A.; Lamasudin D.U.
Format: Article
Language:English
Published: Malaysian Society of Applied Biology 2019
Online Access:https://www.scopus.com/inward/record.uri?eid=2-s2.0-85069523289&partnerID=40&md5=5ca88a99d61fe8569c5fecd6f83fbb8e
id 2-s2.0-85069523289
spelling 2-s2.0-85069523289
Junoh N.M.; Yuswan M.H.; Mustafa S.; Hashim A.M.; Mohamed R.; Yih Lee S.; Majid N.A.; Sarah S.A.; Lamasudin D.U.
Comparing the effect of heat on tropomyosin isoforms patterns from water buffalo and wild boar meat by two-dimensional gel electrophoresis
2019
Malaysian Applied Biology
48
2

https://www.scopus.com/inward/record.uri?eid=2-s2.0-85069523289&partnerID=40&md5=5ca88a99d61fe8569c5fecd6f83fbb8e
Tropomyosin is one of the most abundant proteins in meat; however, very little is known about it due to the lack of scientific literature. In this study, the spot volume of tropomyosin (TPM) isoforms, TPM2 and TPM1, in meat from water buffalo and wild boar subjected to various cook treatments were compared. We hypothesized that primary structures of the tropomyosin isoforms from both species would remain stable despite the application of heat. Proteins extracted from the treated meats were analyzed using two-dimensional gel electrophoresis and mass spectrometry. A Kruskal-Wallis test showed that there were no significant differences in protein spot volumes for all treatments; however, a significant difference was observed between species. Changes in the amino acid sequence of TPM1 were observed between the two species, indicating that the isoforms could be used as thermostable proteins or peptide markers for species identification because of their resistance to high temperatures. © 2019 Malaysian Applied Biology. All rights reserved.
Malaysian Society of Applied Biology
1268643
English
Article

author Junoh N.M.; Yuswan M.H.; Mustafa S.; Hashim A.M.; Mohamed R.; Yih Lee S.; Majid N.A.; Sarah S.A.; Lamasudin D.U.
spellingShingle Junoh N.M.; Yuswan M.H.; Mustafa S.; Hashim A.M.; Mohamed R.; Yih Lee S.; Majid N.A.; Sarah S.A.; Lamasudin D.U.
Comparing the effect of heat on tropomyosin isoforms patterns from water buffalo and wild boar meat by two-dimensional gel electrophoresis
author_facet Junoh N.M.; Yuswan M.H.; Mustafa S.; Hashim A.M.; Mohamed R.; Yih Lee S.; Majid N.A.; Sarah S.A.; Lamasudin D.U.
author_sort Junoh N.M.; Yuswan M.H.; Mustafa S.; Hashim A.M.; Mohamed R.; Yih Lee S.; Majid N.A.; Sarah S.A.; Lamasudin D.U.
title Comparing the effect of heat on tropomyosin isoforms patterns from water buffalo and wild boar meat by two-dimensional gel electrophoresis
title_short Comparing the effect of heat on tropomyosin isoforms patterns from water buffalo and wild boar meat by two-dimensional gel electrophoresis
title_full Comparing the effect of heat on tropomyosin isoforms patterns from water buffalo and wild boar meat by two-dimensional gel electrophoresis
title_fullStr Comparing the effect of heat on tropomyosin isoforms patterns from water buffalo and wild boar meat by two-dimensional gel electrophoresis
title_full_unstemmed Comparing the effect of heat on tropomyosin isoforms patterns from water buffalo and wild boar meat by two-dimensional gel electrophoresis
title_sort Comparing the effect of heat on tropomyosin isoforms patterns from water buffalo and wild boar meat by two-dimensional gel electrophoresis
publishDate 2019
container_title Malaysian Applied Biology
container_volume 48
container_issue 2
doi_str_mv
url https://www.scopus.com/inward/record.uri?eid=2-s2.0-85069523289&partnerID=40&md5=5ca88a99d61fe8569c5fecd6f83fbb8e
description Tropomyosin is one of the most abundant proteins in meat; however, very little is known about it due to the lack of scientific literature. In this study, the spot volume of tropomyosin (TPM) isoforms, TPM2 and TPM1, in meat from water buffalo and wild boar subjected to various cook treatments were compared. We hypothesized that primary structures of the tropomyosin isoforms from both species would remain stable despite the application of heat. Proteins extracted from the treated meats were analyzed using two-dimensional gel electrophoresis and mass spectrometry. A Kruskal-Wallis test showed that there were no significant differences in protein spot volumes for all treatments; however, a significant difference was observed between species. Changes in the amino acid sequence of TPM1 were observed between the two species, indicating that the isoforms could be used as thermostable proteins or peptide markers for species identification because of their resistance to high temperatures. © 2019 Malaysian Applied Biology. All rights reserved.
publisher Malaysian Society of Applied Biology
issn 1268643
language English
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