Phosphoproteomic profiling of myofibrillar and sarcoplasmic proteins of muscle in response to salting

Zhang, Caixia,Wang, Zhenyu,Li, Zheng,Shen, Qingwu,Chen, Lijuan,Gao, Lingling,Zhang, Dequan 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.4

A phosphoproteomic profile of myofibrillar and sarcoplasmic proteins of muscle in response to salting was investigated. Myofibrillar and sarcoplasmic proteins extracted from salted meat with 0, 1, 2, 3, 4, and 5% salt for 0, 2, 4, 6, 8, and 16 h were analyzed by SDS-PAGE electrophoresis and fluorescence staining. The global phosphorylation of myofibrillar proteins in salted meat was lower than that in control muscle at 16 h of salting (p<0.05), and the global phosphorylation of myofibrillar proteins in 3% salt-treated group at 16 h was the lowest. However, salting showed no significant effect on phosphorylation of sarcoplasmic proteins. Four categories of phosphorylated protein were identified by LC-MS/MS, involved in stress response (heat shock protein), glycometabolism (glycogen phosphorylase, glyceraldehyde-3-phosphate dehydrogenase), oxidation or reduction (superoxide dismutase), and others (myoglobin), the phosphorylation of which was affected by salting. Thus, salting may influence meat quality through protein phosphorylation, which regulates protein degradation and glycolysis.

An active learning hybrid reliability method for positioning accuracy of industrial robots

Dequan Zhang,Song Liu,Jinhui Wu,Yimin Wu,Jie Liu 대한기계학회 2020 JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY Vol.34 No.8

Popsitioning accuracy is an important index for evaluating the capacity of industrial robots. As a mechanism with multi-degree of freedom, the uncertainties of industrial robots are diverse and analyzing the positioning accuracy reliability is time consuming. To improve computation efficiency, a new active learning method based on Kriging model is proposed for hybrid reliability analysis of positioning accuracy with random and interval variables. In this study, the updated samples were selected through U learning function in the vicinity of limit-state function. A new stopping criterion based on expected risk function was exploited to judge whether the accuracy of Kriging model is enough. Two numerical examples and one engineering example were provided to verify the efficiency and accuracy of the proposed method. The results indicate that the proposed method is accurate and efficient.

Phosphoproteomic profiling of myofibrillar and sarcoplasmic proteins of muscle in response to salting

Caixia Zhang,Zhenyu Wang,Zheng Li,Qingwu Shen,Lijuan Chen,Lingling Gao,Dequan Zhang 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.4

A phosphoproteomic profile of myofibrillar and sarcoplasmic proteins of muscle inresponse to salting was investigated. Myofibrillar and sarcoplasmic proteins extracted from saltedmeat with 0, 1, 2, 3, 4, and 5% salt for 0, 2, 4, 6, 8, and 16 h were analyzed by SDS-PAGE electrophoresisand fluorescence staining. The global phosphorylation of myofibrillar proteins in salted meat was lowerthan that in control muscle at 16 h of salting (p<0.05), and the global phosphorylation of myofibrillarproteins in 3% salt-treated group at 16 h was the lowest. However, salting showed no significant effecton phosphorylation of sarcoplasmic proteins. Four categories of phosphorylated protein wereidentified by LC-MS/MS, involved in stress response (heat shock protein), glycometabolism (glycogenphosphorylase, glyceraldehyde-3-phosphate dehydrogenase), oxidation or reduction (superoxidedismutase), and others (myoglobin), the phosphorylation of which was affected by salting. Thus,salting may influence meat quality through protein phosphorylation, which regulates proteindegradation and glycolysis.

Acetylation of Sarcoplasmic and Myofibrillar Proteins were Associated with Ovine Meat Quality Attributes at Early Postmortem

Yejun Zhang,Xin Li,Dequan Zhang,Chi Ren,Yuqiang Bai,Muawuz Ijaz,Xu Wang,Yingxin Zhao 한국축산식품학회 2021 한국축산식품학회지 Vol.41 No.4

The objective of this study was to examine the relationship between meat quality attributes and the changes of sarcoplasmic protein acetylation and myofibrillar protein acetylation in lamb longissimus thoracis et lumborum muscles at different postmortem phases. Protein acetylation, color, pH, shear force, myofibril fragmentation index and cooking loss were measured. The total level of acetylated sarcoplasmic proteins showed a negative relation with pH, a positive relation with a*, b* and cooking loss at the pre-rigor phase. Sarcoplasmic proteins acetylation affected postmortem pH by regulating glycolysis, which in turn affects color and cooking loss. The total level of acetylated myofibrillar proteins showed a positive relation with shear force at the pre-rigor phase. Myofibrillar proteins acetylation affected meat tenderness by regulating muscle contraction. This study indicated that acetylation played a regulatory role of meat color, water-holding capacity, and tenderization process at early postmortem.

RESEARCH ON PARKING SLOT TRACKING ALGORITHM BASED ON FUSION OF VISION AND VEHICLE CHASSIS INFORMATION

Peizhi Zhang,Zhuoping Yu,Lu Xiong,Dequan Zeng 한국자동차공학회 2020 International journal of automotive technology Vol.21 No.3

During parking, the vision-based parking slot detection system has error or missed detection due to distortion, illumination variation, occlusion and limited field of view (FOV). Thus, the parking slot position sent to path planning system is inaccurate and discontinuous. Besides, the intelligent parking system (IPS) primarily relies on dead reckoning to send vehicle position to the motion control system, whereas the error will accumulate with the rise in driving distance. All the mentioned factors will cause parking deviation, incline or even line-pressing. In this paper, the idea of visual simultaneous localization and mapping (SLAM) is adopted innovatively to achieve the parking slot tracking. Moreover, the extended Kalman filter (EKF) is used to achieve the fusion of vision and vehicle chassis information, to solve the two problems of discontinuous and inaccurate parking slot detection, as well as cumulative error in dead reckoning. Finally, the effectiveness of the proposed algorithm is verified using the vehicle tests.

Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach

Yue Ge,Dequan Zhang,Huimin Zhang,Xin Li,Fei Fang,Ce Liang,Zhenyu Wang 한국축산식품학회 2021 한국축산식품학회지 Vol.41 No.5

To investigate the effect of postmortem phases on lamb meat quality, the physicochemical quality, microstructure and water mobility of oyster cut, short loin, knuckle and silverside muscles from Small-Tail Han sheep were evaluated in the pre-rigor, rigor mortis and post-rigor phases. Pre-rigor lamb meat had higher pH and water holding capacity (WHC), whereas lower CIE L*, b*, hue angle values than rigor mortis and postrigor meat (p<0.05). The Warner-Bratzler shear force (WBSF) values were higher in rigor mortis short loin and silverside than their pre-rigor and post-rigor counterparts, pre-rigor short loin had lower WBSF value than its post-rigor counterpart (p<0.05). Muscle fibers shrank laterally and longitudinally during the onset of rigor mortis. Rigor mortis and postrigor lamb meat exhibited wide I-bands, dark A-bands, short sarcomeres and large intermyofibrillar spaces. The shift of immobilized water to free water and repulsion from the intra-myofibrillar space to the extracellular space result in the increase of water loss in rigor mortis and post-rigor lamb meat. The results of the principal component analysis (PCA) indicated that rigor mortis and post-rigor lamb meat had similar quality properties but different from pre-rigor lamb meat. In conclusion, the lamb meat in the pre-rigor phase had good tenderness, color and WHC. The results of this research could provide some theoretical references for lamb meat production and processing.

Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat

Ce Liang,Dequan Zhang,Xiaochun Zheng,Xiangyuan Wen,Tongjing Yan,Zhisheng Zhang,Chengli Hou 한국축산식품학회 2021 한국축산식품학회지 Vol.41 No.3

This study was aimed to compare the physicochemical properties and bacterial community structure of tray‐packaged fresh lamb meat under different storage temperatures, such as 4℃ (chilling), –1.5℃ (supercooling), –4℃ (superchilling) and –9℃ (sub-freezing). The total viable counts (TVC), total volatile base nitrogen (TVB-N), bacterial diversity and metabolic pathways were investigated. The results indicated that the shelf life of superchilling and sub-freezing storage was over 70 d, which was significantly longer than that of chilling and supercooling storage. TVC and TVB-N values showed an increasing trend and were correlated well (R2>0.92). And the TVB-N values of lamb meat were exceeded the tolerable limit (15 mg/100 g) only found under chilling and supercooling storage during storage period. At the genus level, Pseudomonas was the core spoilage bacteria then followed Brochothrix for chilling and supercooling storage. Pseudomonas, Ralstonia, Psychrobacter and Acinetobacter were the dominant spoilage bacteria for superchilling and sub-freezing storage. Furthermore, the bacterial community diversity of lamb meat stored at chilling and supercooling storage decreased with the storage time prolonged, which was opposite to the outcome of meat stored under superchilling and sub-freezing storage. For chilling and supercooling storage, the abundance of main metabolisms (carbohydrate metabolism and amino acid metabolism, etc.) of bacteria increased with the storage time prolonged, which was opposite to superchilling storage. This may be related to the bacteria community diversity and the formation of dominant spoilage bacteria. In conclusion, this work provides data for the preservation of fresh lamb meat which will benefit the meat industry.

Rapid Nondestructive Prediction of Multiple Quality Attributes for Different Commercial Meat Cut Types Using Optical System

Jiangying An,Yanlei Li,Chunzhi Zhang,Dequan Zhang 한국축산식품학회 2022 한국축산식품학회지 Vol.42 No.4

There are differences of spectral characteristics between different types of meat cut, which means the model established using only one type of meat cut for meat quality prediction is not suitable for other meat cut types. A novel portable visible and near-infrared (Vis/NIR) optical system was used to simultaneously predict multiple quality indicators for different commercial meat cut types (silverside, back strap, oyster, fillet, thick flank, and tenderloin) from Small-tailed Han sheep. The correlation coefficients of the calibration set (Rc) and prediction set (Rp) of the optimal prediction models were 0.82 and 0.81 for pH, 0.88 and 0.84 for L*, 0.83 and 0.78 for a*, 0.83 and 0.82 for b*, 0.94 and 0.86 for cooking loss, 0.90 and 0.88 for shear force, 0.84 and 0.83 for protein, 0.93 and 0.83 for fat, 0.92 and 0.87 for moisture contents, respectively. This study demonstrates that Vis/NIR spectroscopy is a promising tool to achieve the predictions of multiple quality parameters for different commercial meat cut types.

Proteomic Analysis of Goat Longissimus dorsi Muscles with Different Drip Loss Values Related to Meat Quality Traits

Zhenyu Wang,Fan He,Weili Rao,Na Ni,Qingwu Shen,Dequan Zhang 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.2

Longissimus dorsi muscles from 3 goat species were assigned to high and low drip loss groups. Physio-chemical properties, sarcomere length, and proteome profiles were investigated. The high drip loss group had lower pH, higher brightness, and higher shear force values, and shorter sarcomere lengths than the low drip loss group. 22 differential proteins were identified between high and low loss groups. α-Enolase, NADH dehydrogenase, pyruvate dehydrogenase E1, HSP27, superoxide dismutase, peroxiredoxin-2, myosin, and the myosin light chain were among these proteins, which were metabolic enzymes, stress response factors, and structural proteins that affected glycolysis, oxidation, and muscle contraction. Drip loss was probably produced via proteins involved in glycolysis, oxidation, and muscle contraction.

Histone acetyltransferase inhibitors antagonize AMP-activated protein kinase in postmortem glycolysis

Qiong Li,Zhongwen Li,Aihua Lou,Zhenyu Wang,Dequan Zhang,Qingwu W. Shen 아세아·태평양축산학회 2017 Animal Bioscience Vol.30 No.6

Objective: The purpose of this study was to investigate the influence of AMP-activated protein kinase (AMPK) activation on protein acetylation and glycolysis in postmortem muscle to better understand the mechanism by which AMPK regulates postmortem glycolysis and meat quality. Methods: A total of 32 mice were randomly assigned to four groups and intraperitoneally injected with 5-Aminoimidazole-4-carboxamide1-β-D-ribofuranoside (AICAR, a specific activator of AMPK), AICAR and histone acetyltransferase inhibitor II, or AICAR, Trichostatin A (TSA, an inhibitor of histone deacetylase I and II) and Nicotinamide (NAM, an inhibitor of the Sirt family deacetylases). After mice were euthanized, the Longissimus dorsi muscle was collected at 0 h, 45 min, and 24 h postmortem. AMPK activity, protein acetylation and glycolysis in postmortem muscle were measured. Results: Activation of AMPK by AICAR significantly increased glycolysis in postmortem muscle. At the same time, it increased the total acetylated proteins in muscle 45 min postmortem. Inhibition of protein acetylation by histone acetyltransferase inhibitors reduced AMPK activation induced increase in the total acetylated proteins and glycolytic rate in muscle early postmortem, while histone deacetylase inhibitors further promoted protein acetylation and glycolysis. Several bands of proteins were detected to be differentially acetylated in muscle with different glycolytic rates. Conclusion: Protein acetylation plays an important regulatory role in postmortem glycolysis. As AMPK mediates the effects of pre-slaughter stress on postmortem glycolysis, protein acetylation is likely a mechanism by which antemortem stress influenced postmortem metabolism and meat quality though the exact mechanism is to be elucidated.