Skills (1)
Publications (25) View all
-
Article: Proteomic analysis of duck fatty liver during post mortem storage related to the variability of fat loss during cooking of 'foie gras'
[show abstract] [hide abstract]
ABSTRACT: Fat loss during cooking of duck 'foie gras' is the main problem for both manufacturers and consumers. Despite the efforts of the processing industry to control fat loss, the variability of fatty liver cooking yields remains high and uncontrolled. To understand the biochemical effects of post-slaughter processing on fat loss during cooking, we characterize for the first time the protein expression of fatty liver during chilling using a proteomic approach. For this purpose we separated the proteins according to their solubility: the protein fraction soluble in a buffer of low ionic strength (S) and the protein fraction insoluble in the same buffer (IS). To analyze the S fraction, we used two-dimensional electrophoresis and mass spectrometry for the identification of spots of interest. This analysis revealed 36 (21 identified proteins) and 34 (26 identified proteins) spots of interests in the low-fat-loss and high-fat-loss groups respectively. The expression of proteins was lower after chilling, which revealed a suppressive effect of chilling on biological processes. To analyze the IS fraction, we used the shot-gun strategy with the identification of all the proteins by mass spectrometry. It allowed us to identify 554 and 562 proteins in the low-fat-loss and high-fat-loss groups respectively. Among these proteins, only the proteins that were up-regulated in the high-fat-loss group were significant (p value = 3.17 10-3) and corresponded to protein from the cytoskeleton and its associated proteins. Taken together, our results suggest that the variability of technological yield observed in processing plants could be explained by different ageing states of fatty livers during chilling, most likely associated with different proteolytic patterns.Journal of Agricultural and Food Chemistry 12/2012; · 2.82 Impact Factor -
Article: Current advances in proteomic analysis of (fatty) liver.
[show abstract] [hide abstract]
ABSTRACT: In this review, an overview on proteomic studies conducted in livers of farm animals is conducted with a special focus on liver steatosis in waterfowl. Several studies had interest in understanding liver metabolism in dairy cows under various conditions (e.g. fasting) or the evolution of liver proteome during embryonic phases or growing periods in chicken. Those studies provide interesting results leading to a better understanding of the liver metabolism. Liver steatosis development in waterfowl represents a special case and a focus on proteomic studies conducted in these birds will be done. Indeed, recent studies aimed at resolving protein evolution during overfeeding in duck. Proteomic analysis combining two complementary approaches (2-dimensional electrophoresis gels and shot gun strategy) in order to better understand the mechanisms underlying the variability of cooking yield of fatty liver will be presented.Journal of proteomics 05/2012; 75(14):4290-5. · 5.07 Impact Factor -
Article: Identification by proteomic analysis of early post-mortem markers involved in the variability in fat loss during cooking of mule duck "foie gras".
[show abstract] [hide abstract]
ABSTRACT: Fat loss during cooking of duck "foie gras" is the main quality issue for both processors and consumers. Despite the efforts of the processing industry to control fat loss, the variability of fatty liver cooking yield remains high and uncontrolled. To better understand the biological basis of this phenomenon, a proteomic study was conducted. To analyze the protein fraction soluble at low ionic strength (LIS), we used bidimensional electrophoresis and mass spectrometry for the identification of spots of interest. To analyze the protein fraction not soluble at low ionic strength (NS), we used the shotgun strategy. The analysis of data acquired from both protein fractions suggested that at the time of slaughter, livers with low fat loss during cooking were still in anabolic processes with regard to energy metabolism and protein synthesis, whereas livers with high fat loss during cooking developed cell protection mechanisms. The variability in the technological yield observed in processing plants could be explained by a different physiological stage of liver steatosis.Journal of Agricultural and Food Chemistry 12/2011; 59(23):12617-28. · 2.82 Impact Factor -
Article: Using 2-DE for the differentiation of local chicken breeds.
[show abstract] [hide abstract]
ABSTRACT: The aim of this study was to apply a proteomic approach for the characterisation of local chicken breeds. The experiment involved a total of 29 males of three local Italian chicken breeds: Pépoi, Padovana and Ermellinata di Rovigo. Sarcoplasmic protein fractions of breast muscle were analysed by 2-DE. Image analysis followed by statistical analysis enabled to differentiate groups of individuals based on the similarities of protein expression. Individuals were distinguished into clusters and groups, corresponding to the breed of origin. Distances among individuals, calculated using data on spot volumes, were used to draw a neighbour-joining tree, showing clear individual and breed grouping. The most relevant spots regarding breed differentiation were detected; 11 were identified by MS revealing preliminary evidences on the mechanisms of the breed differentiation process. The results evidenced the ability of proteomic analyses for the characterisation of chicken breeds.Proteomics 07/2011; 11(13):2613-9. · 4.43 Impact Factor -
Article: Skeletal muscle proteomics in livestock production.
[show abstract] [hide abstract]
ABSTRACT: Proteomics allows studying large numbers of proteins, including their post-translational modifications. Proteomics has been, and still are, used in numerous studies on skeletal muscle. In this article, we focus on its use in the study of livestock muscle development and meat quality. Changes in protein profiles during myogenesis are described in cattle, pigs and fowl using comparative analyses across different ontogenetic stages. This approach allows a better understanding of the key stages of myogenesis and helps identifying processes that are similar or divergent between species. Genetic variability of muscle properties analysed by the study of hypertrophied cattle and sheep are discussed. Biological markers of meat quality, particularly tenderness in cattle, pigs and fowl are presented, including protein modifications during meat ageing in cattle, protein markers of PSE meat in turkeys and of post-mortem muscle metabolism in pigs. Finally, we discuss the interest of proteomics as a tool to understand better biochemical mechanisms underlying the effects of stress during the pre-slaughter period on meat quality traits. In conclusion, the study of proteomics in skeletal muscles allows generating large amounts of scientific knowledge that helps to improve our understanding of myogenesis and muscle growth and to control better meat quality.Briefings in functional genomics 03/2010; 9(3):259-78. · 4.13 Impact Factor
