title: Proteomic profile of dry-cured ham relative to PRKAG3 or CAST genotype, level of salt and pastiness.
abstract: Two-dimensional electrophoresis was used to compare dry-cured biceps femoris insoluble protein fraction according to genotype (PRKAG3Ile199Val and CASTLys249Arg/Ser638Arg) as well as salt and pastiness level. The PRKAG3 affected mainly muscle metabolic enzymes, indicating its possible influence on muscle metabolism with heterozygotes Ile/Val appearing different from both homozygous genotypes. The effect of CAST was smaller, affecting the quantity of one actin fragment. Dry-cured ham salt and pastiness level affected a wide variety of protein spots including metabolic enzymes, plasma proteins, chaperones and myofibrillar proteins, including protein fragments, indicating the connection with proteolysis. Pastiness was associated with salt content, reflected also by the fact that many spots were affected by both factors. Despite the absence of extreme pastiness (or low salt samples), some protein spots (actin, MHC fragment, desmin fragment) exhibited important differences in intensity according to pastiness (and salt level) suggesting they could be used as potential quality markers.
authors.affiliation: Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia. martin.skrlep@kis.si
authors.forename: Martin
authors.initials: M
authors.lastname: Skrlep
authors.forename: Marjeta
authors.initials: M
authors.lastname: Candek-Potokar
authors.forename: Stanislav
authors.initials: S
authors.lastname: Mandelc
authors.forename: Branka
authors.initials: B
authors.lastname: Javornik
authors.forename: Pere
authors.initials: P
authors.lastname: Gou
authors.forename: Christophe
authors.initials: C
authors.lastname: Chambon
authors.forename: Véronique
authors.initials: V
authors.lastname: Santé-Lhoutellier
mesh_terms: D000199:Actins / Q000737:chemistry; D000818:Animals; D005511:Food Handling / Q000379:methods; D005838:Genotype; D008461:Meat Products / Q000032:analysis*; D009124:Muscle Proteins / Q000235:genetics / Q000378:metabolism*; D018482:Muscle, Skeletal / Q000378:metabolism; D011110:Polymorphism, Genetic; D020543:Proteome / Q000032:analysis*; D040901:Proteomics / Q000379:methods*; D017673:Sodium Chloride, Dietary / Q000032:analysis; D013552:Swine
chemical_list: D000199:Actins; D009124:Muscle Proteins; D020543:Proteome; D017673:Sodium Chloride, Dietary