Efecto de la raza y el tipo de músculo sobre...
Tenderness, along with flavour and juiciness, are crucial quality attributes of beef, as they determine variations in palatability during consumer tasting. These traits ultimately influence the acceptance and value of beef and its derived products. Therefore, research in this field is dedicated to...
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| Formato: | Tesis doctoral acceptedVersion |
| Lenguaje: | Español |
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Universidad de Buenos Aires. Facultad de Ciencias Veterinarias
2024
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| Acceso en línea: | http://repositoriouba.sisbi.uba.ar/gsdl/cgi-bin/library.cgi?a=d&c=avaposgra&cl=CL1&d=HWA_7604 https://repositoriouba.sisbi.uba.ar/gsdl/collect/avaposgra/index/assoc/HWA_7604.dir/7604.PDF |
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I28-R145-HWA_7604 |
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dspace |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-145 |
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Repositorio Digital de la Universidad de Buenos Aires (UBA) |
| language |
Español |
| orig_language_str_mv |
spa |
| topic |
Calpastatina Terneza Bovinos para carne Expresión Relgulación Calpastatin Tenderness Beef cattle Expression Regulation Raza Gen Bovinos para carne Ciencias Veterinarias |
| spellingShingle |
Calpastatina Terneza Bovinos para carne Expresión Relgulación Calpastatin Tenderness Beef cattle Expression Regulation Raza Gen Bovinos para carne Ciencias Veterinarias Motter, Mariana M. Efecto de la raza y el tipo de músculo sobre... |
| topic_facet |
Calpastatina Terneza Bovinos para carne Expresión Relgulación Calpastatin Tenderness Beef cattle Expression Regulation Raza Gen Bovinos para carne Ciencias Veterinarias |
| description |
Tenderness, along with flavour and juiciness, are crucial quality attributes of beef, as they determine variations in palatability during consumer tasting. These traits ultimately influence the
acceptance and value of beef and its derived products. Therefore, research in this field is dedicated to improve tenderness estimation, reducing variability, and even enhancing these attributes through technological, nutritional, and genetic strategies. In order to achieve this, it is necessary to understand
the biological processes that impact or govern them. Specifically, the focus on tenderness has led to a
detailed investigation of post-mortem muscle proteolysis dynamics. This process is primarily governed by the calpain-calpastatin system, involving the proteolytic action of calpains and their inhibition by
calpastatin.
The bovine calpastatin gene (cast) is intricate due to its three active promoters in skeletal muscle, coupled with alternative splicing and polyadenylation. These gene characteristics result in
significant expression flexibility, giving rise to multiple messenger RNA isoforms. Although some of
these isoforms have been characterized, their precise roles in live animals and the meat maturation process remain elusive. The diverse transcriptional output of this gene not only underscores its substantial impact on tenderness but also positions it as a valuable model for comprehending intricate gene regulation.
Genotype plays a significant role among various factors affecting post-mortem proteolysis. It is well established that meat from Zebu cattle breeds (Bos indicus) is less tender than that from European breeds (Bos taurus), partly due to higher calpastatin activity in the former within the initial
24 hours post-mortem.
Regarding the tenderness variability among different beef muscles, the relative fiber type composition present in them would be linked to proteolysis and, therefore, to their tenderness. Not all
muscles have the same fiber composition, and as a result, they also do not exhibit the same level of tenderness.
Tenderness can be assessed in controlled conditions either through a sensory analysis panel or
indirectly through various methods, such as Warner-Bratzler shear force testing (WBSF) or determination of the myofibrillar fragmentation index (MFI).
In this study, two contrasting bovine breeds, Angus (Bos taurus) and Brahman (Bos indicus), were examined, analysing three distinct muscles in each breed: triceps brachii, semitendinosus, and
infraespinatus. These muscles exhibit pronounced differences in their contractile properties and
represent three commonly consumed cuts. The objective was to scrutinize the relationship between cast gene isoform expression, relative fiber type composition, calpastatin activity, and myofibrillar fragmentation index.
The results indicated disparities in proteolytic potential (higher calpastatin activity and lower myofibrillar fragmentation index) associated with the relative area percentage of fiber types.
Calpastatin activity was more pronounced in the muscle with a higher percentage of type IIX fibers.
Furthermore, differences in cast gene expression were also tied to fiber type. The cast isoforms are likely to contribute differently to tenderness, potentially due to disparities in transcription levels.
Given the variability in calpastatin isoform expression across muscles and breeds, certain epigenetic mechanisms were posited as the source of this variation. Methylation patterns of the cast promoter II found in muscles of both breeds suggest a lack of differences in regions corresponding to
the core promoter, but distinctions were identified within the first exon. Consequently, this epigenetic mechanism could influence transcription and potentially regulate the alternative splicing exhibited by
this gene.
This work offers new insights that enhance our understanding of the molecular mechanisms
involved in the tenderization of beef. The comprehensive analysis of the variables investigated has demonstrated their interconnectedness with beef tenderness, validating the correlation between relative muscle fiber type composition and breed with cast gene expression, and thus, meat proteolytic
potential |
| author2 |
Soria, Liliana A. |
| author_facet |
Soria, Liliana A. Motter, Mariana M. |
| format |
Tesis doctoral Tesis doctoral acceptedVersion |
| author |
Motter, Mariana M. |
| author_sort |
Motter, Mariana M. |
| title |
Efecto de la raza y el tipo de músculo sobre... |
| title_short |
Efecto de la raza y el tipo de músculo sobre... |
| title_full |
Efecto de la raza y el tipo de músculo sobre... |
| title_fullStr |
Efecto de la raza y el tipo de músculo sobre... |
| title_full_unstemmed |
Efecto de la raza y el tipo de músculo sobre... |
| title_sort |
efecto de la raza y el tipo de músculo sobre... |
| publisher |
Universidad de Buenos Aires. Facultad de Ciencias Veterinarias |
| publishDate |
2024 |
| url |
http://repositoriouba.sisbi.uba.ar/gsdl/cgi-bin/library.cgi?a=d&c=avaposgra&cl=CL1&d=HWA_7604 https://repositoriouba.sisbi.uba.ar/gsdl/collect/avaposgra/index/assoc/HWA_7604.dir/7604.PDF |
| work_keys_str_mv |
AT mottermarianam efectodelarazayeltipodemusculosobre AT mottermarianam efectodelarazayeltipodemusculosobrelaexpresiondelgendecalpastatinaenbovinosparacarne |
| _version_ |
1824356466726797312 |
| spelling |
I28-R145-HWA_76042024-11-03 Efecto de la raza y el tipo de músculo sobre... Tenderness, along with flavour and juiciness, are crucial quality attributes of beef, as they determine variations in palatability during consumer tasting. These traits ultimately influence the acceptance and value of beef and its derived products. Therefore, research in this field is dedicated to improve tenderness estimation, reducing variability, and even enhancing these attributes through technological, nutritional, and genetic strategies. In order to achieve this, it is necessary to understand the biological processes that impact or govern them. Specifically, the focus on tenderness has led to a detailed investigation of post-mortem muscle proteolysis dynamics. This process is primarily governed by the calpain-calpastatin system, involving the proteolytic action of calpains and their inhibition by calpastatin. The bovine calpastatin gene (cast) is intricate due to its three active promoters in skeletal muscle, coupled with alternative splicing and polyadenylation. These gene characteristics result in significant expression flexibility, giving rise to multiple messenger RNA isoforms. Although some of these isoforms have been characterized, their precise roles in live animals and the meat maturation process remain elusive. The diverse transcriptional output of this gene not only underscores its substantial impact on tenderness but also positions it as a valuable model for comprehending intricate gene regulation. Genotype plays a significant role among various factors affecting post-mortem proteolysis. It is well established that meat from Zebu cattle breeds (Bos indicus) is less tender than that from European breeds (Bos taurus), partly due to higher calpastatin activity in the former within the initial 24 hours post-mortem. Regarding the tenderness variability among different beef muscles, the relative fiber type composition present in them would be linked to proteolysis and, therefore, to their tenderness. Not all muscles have the same fiber composition, and as a result, they also do not exhibit the same level of tenderness. Tenderness can be assessed in controlled conditions either through a sensory analysis panel or indirectly through various methods, such as Warner-Bratzler shear force testing (WBSF) or determination of the myofibrillar fragmentation index (MFI). In this study, two contrasting bovine breeds, Angus (Bos taurus) and Brahman (Bos indicus), were examined, analysing three distinct muscles in each breed: triceps brachii, semitendinosus, and infraespinatus. These muscles exhibit pronounced differences in their contractile properties and represent three commonly consumed cuts. The objective was to scrutinize the relationship between cast gene isoform expression, relative fiber type composition, calpastatin activity, and myofibrillar fragmentation index. The results indicated disparities in proteolytic potential (higher calpastatin activity and lower myofibrillar fragmentation index) associated with the relative area percentage of fiber types. Calpastatin activity was more pronounced in the muscle with a higher percentage of type IIX fibers. Furthermore, differences in cast gene expression were also tied to fiber type. The cast isoforms are likely to contribute differently to tenderness, potentially due to disparities in transcription levels. Given the variability in calpastatin isoform expression across muscles and breeds, certain epigenetic mechanisms were posited as the source of this variation. Methylation patterns of the cast promoter II found in muscles of both breeds suggest a lack of differences in regions corresponding to the core promoter, but distinctions were identified within the first exon. Consequently, this epigenetic mechanism could influence transcription and potentially regulate the alternative splicing exhibited by this gene. This work offers new insights that enhance our understanding of the molecular mechanisms involved in the tenderization of beef. The comprehensive analysis of the variables investigated has demonstrated their interconnectedness with beef tenderness, validating the correlation between relative muscle fiber type composition and breed with cast gene expression, and thus, meat proteolytic potential Fil: Motter, Mariana M. Universidad de Buenos Aires. Facultad de Ciencias Veterinarias. Buenos Aires, Argentina Soria, Liliana A. Corva, Pablo M. Motter, Mariana M. 2024-03-20 La terneza, junto con el sabor y la jugosidad, son características fundamentales de la calidad de la carne bovina, ya que determinan las variaciones en la palatabilidad al momento de la degustación por parte del consumidor. Como tales, definen la aceptación y el valor de las carnes y sus productos derivados. Por consiguiente, la investigación en el área pone mucho interés en mejorar su estimación, reducir su variabilidad e incluso mejorarlas a través de estrategias tecnológicas, nutricionales y de mejoramiento genético. Para alcanzar estos objetivos, es necesario conocer los procesos biológicos que las afectan o determinan. En el caso particular de la terneza, esto ha conducido al estudio de la dinámica de la proteólisis post mortem del músculo. El sistema calpaína-calpastatina es el principal responsable de dicho proceso, que involucra a la acción proteolítica de las calpaínas y su inhibición a cargo de la calpastatina. El gen de la calpastatina bovina (cast) es un gen complejo porque posee tres promotores activos en músculo esquelético, además de splicing y poliadenilación alternativas. Estas particularidades del gen determinan su enorme plasticidad de expresión, generando múltiples isoformas de ARN mensajeros, algunas de las cuales han sido caracterizadas, pero aún se desconoce su rol particular en el animal vivo y en el proceso de maduración de la carne. Esta variabilidad en la generación de productos de la transcripción hace que, junto a su importante rol en la determinación de la terneza, este gen represente un modelo de interés para comprender la compleja regulación de la expresión génica. Entre los distintos factores que afectan la magnitud de la proteólisis post mortem, se incluye al genotipo del animal. Está ampliamente confirmado que la carne de razas cebuínas (Bos indicus) posee menor terneza que la obtenida de animales de razas europeas (Bos taurus), y estas diferencias han sido atribuidas, en parte, a la mayor actividad de la enzima calpastatina en las 24 h post mortem en las primeras. En cuanto a la variabilidad en terneza entre distintos músculos de la res, la composición relativa del tipo de fibra presente en los mismos, tendría una vinculación con la proteólisis y por lo tanto en su terneza. No todos los músculos poseen la misma composición de fibras, y en consecuencia tampoco la misma terneza. La terneza puede ser estimada en condiciones controladas a través de un panel de degustadores (análisis sensorial) o de manera indirecta por distintos métodos, tales como la resistencia al corte (RC) con Cizalla de Warner-Bratzler, o la determinación del índice de fragmentación miofibrilar (IFM). En el presente trabajo se han evaluado dos razas bovinas contrastantes en terneza, Angus (Bos taurus) y Brahman (Bos indicus) y en cada una se analizaron tres músculos: triceps brachii, semitendinosus e infraespinatus con marcadas diferencias en sus propiedades contráctiles y que constituyen tres cortes comúnmente consumidos. El objetivo fue analizar la relación entre la expresión de isoformas del gen cast con la composición relativa de cada tipo de fibra, la actividad de calpastatina, y el índice de fragmentación de miofibrillas. Los resultados indicaron diferencias en el potencial proteolítico (mayor actividad de calpastatina y menor índice de fragmentación de miofibrillas) asociado al porcentaje en área relativa del tipo de fibra. La actividad de calpastatina fue mayor en el musculo con mayor porcentaje de fibra IIX. Adicionalmente, se encontraron diferencias en la expresión del gen cast también asociada al tipo de fibra. Las isoformas de cast contribuirían de manera diferente a la terneza, probablemente debido a diferencias en el nivel de transcripción. Dada la variabilidad en la expresión de isoformas de calpastatina entre músculos y razas, se propuso a ciertos mecanismos epigenéticos como origen de la misma. Los patrones de metilación del promotor II de cast hallados en músculos de ambas razas sugieren que no existen diferencias en regiones que corresponden al core promoter, pero sí en el primer exón, por lo que no se descarta que este mecanismo epigenético pueda afectar a la transcripción y también regular el splicing alternativo que presenta este gen. Este trabajo proporciona nuevos conocimientos que contribuyen a comprender los mecanismos moleculares involucrados en el proceso de tiernización de la carne bovina. El análisis conjunto de las variables analizadas ha permitido demostrar la interrelación de las mismas con la terneza de la carne bovina, confirmando la asociación entre la composición relativa del tipo de fibra muscular y la raza sobre la expresión del gen cast y, en consecuencia, sobre el potencial proteolítico de la carne. application/pdf Calpastatina Terneza Bovinos para carne Expresión Relgulación Calpastatin Tenderness Beef cattle Expression Regulation spa Universidad de Buenos Aires. Facultad de Ciencias Veterinarias info:eu-repo/semantics/openAccess htpps://creativecommons.org/licenses/by-nend/2.5/ar/ Raza Gen Bovinos para carne Ciencias Veterinarias Doctora de Universidad de Buenos Aires en Ciencias Veterinarias Efecto de la raza y el tipo de músculo sobre la expresión del gen de calpastatina en bovinos para carne info:eu-repo/semantics/doctoralThesis info:ar-repo/semantics/tesis doctoral info:eu-repo/semantics/acceptedVersion http://repositoriouba.sisbi.uba.ar/gsdl/cgi-bin/library.cgi?a=d&c=avaposgra&cl=CL1&d=HWA_7604 https://repositoriouba.sisbi.uba.ar/gsdl/collect/avaposgra/index/assoc/HWA_7604.dir/7604.PDF |