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...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Persatuan Biologi Gunaan Malaysia
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/80975/1/TROPO.pdf |
| _version_ | 1796980837934170112 |
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| author | Mat Junoh, Nadiah Yuswan, Mohd Hafis Mustafa, Shuhaimi Mohd Hashim, Amalia Mohamed, Rozi Shiou, Yih Lee Abdul Majid, Nazia Zainal Abidin, Siti Aimi Sarah Lamasudin, Dhilia Udie |
| author_facet | Mat Junoh, Nadiah Yuswan, Mohd Hafis Mustafa, Shuhaimi Mohd Hashim, Amalia Mohamed, Rozi Shiou, Yih Lee Abdul Majid, Nazia Zainal Abidin, Siti Aimi Sarah Lamasudin, Dhilia Udie |
| author_sort | Mat Junoh, Nadiah |
| collection | UPM |
| 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. |
| first_indexed | 2024-03-06T10:28:56Z |
| format | Article |
| id | upm.eprints-80975 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T10:28:56Z |
| publishDate | 2019 |
| publisher | Persatuan Biologi Gunaan Malaysia |
| record_format | dspace |
| spelling | upm.eprints-809752020-10-14T21:14:52Z http://psasir.upm.edu.my/id/eprint/80975/ Comparing the effect of heat on tropomyosin isoforms patterns from water buffalo and wild boar meat by two-dimensional gel electrophoresis Mat Junoh, Nadiah Yuswan, Mohd Hafis Mustafa, Shuhaimi Mohd Hashim, Amalia Mohamed, Rozi Shiou, Yih Lee Abdul Majid, Nazia Zainal Abidin, Siti Aimi Sarah Lamasudin, Dhilia Udie 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. Persatuan Biologi Gunaan Malaysia 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/80975/1/TROPO.pdf Mat Junoh, Nadiah and Yuswan, Mohd Hafis and Mustafa, Shuhaimi and Mohd Hashim, Amalia and Mohamed, Rozi and Shiou, Yih Lee and Abdul Majid, Nazia and Zainal Abidin, Siti Aimi Sarah and Lamasudin, Dhilia Udie (2019) Comparing the effect of heat on tropomyosin isoforms patterns from water buffalo and wild boar meat by two-dimensional gel electrophoresis. Malaysian Applied Biology, 48 (2). pp. 131-139. ISSN 0126-8643 http://www.mabjournal.com/images/48_2_May_2019/48_02_19.pdf |
| spellingShingle | Mat Junoh, Nadiah Yuswan, Mohd Hafis Mustafa, Shuhaimi Mohd Hashim, Amalia Mohamed, Rozi Shiou, Yih Lee Abdul Majid, Nazia Zainal Abidin, Siti Aimi Sarah Lamasudin, Dhilia Udie Comparing the effect of heat on tropomyosin isoforms patterns from water buffalo and wild boar meat by two-dimensional gel electrophoresis |
| title | 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_short | 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 |
| url | http://psasir.upm.edu.my/id/eprint/80975/1/TROPO.pdf |
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