title: Effects of postmortem storage temperature on sea bass (Dicentrarchus labrax) muscle protein degradation: analysis by 2-D DIGE and MS.
abstract: Storage conditions are known to be important for postmortem deterioration of fish muscle, and temperature is one of the factors with the strongest impact on this process. In order to shed light on the influence of temperature on the status of sea bass (Dicentrarchus labrax) muscle proteins during postmortem storage, a 2-D DIGE and mass spectrometry study was performed on fish kept at either 1 or 18°C for 5 days. As expected, the greatest alterations in sea bass filet protein composition were observed upon postmortem storage at 18°C, with distinct changes appearing in the 2-D protein profile after 5 days of storage at this temperature. In particular, degradation of the myofibrillar protein myosin heavy chain and of the glycolytic enzyme glyceraldehyde-3-phosphate dehydrogenase, among the most abundant muscle proteins, could be clearly observed upon storage at higher temperatures. Although to a lesser extent, however, several proteins were observed to vary in abundance also upon storage for 5 days at 1°C. In particular, one of the most interesting observations was the rapid and significant decrease in the abundance of nucleoside diphosphate kinase B and phosphoglycerate mutase 2, which was observed also at low storage temperatures and appeared to be temperature-independent. The results of this study offer new knowledge on changes occurring in sea bass muscle proteins during postmortem storage at different temperatures and provide indications on protein degradation trends that might be useful for monitoring freshness of fish and quality of storage conditions.
authors.affiliation: Department of Biotechnology and Molecular Sciences, University of Insubria, Via J. H. Dunant 3, Varese, Italy. genciana.terova@uninsubria.it
authors.forename: Genciana
authors.initials: G
authors.lastname: Terova
authors.forename: Maria Filippa
authors.initials: MF
authors.lastname: Addis
authors.forename: Elena
authors.initials: E
authors.lastname: Preziosa
authors.forename: Salvatore
authors.initials: S
authors.lastname: Pisanu
authors.forename: Daniela
authors.initials: D
authors.lastname: Pagnozzi
authors.forename: Grazia
authors.initials: G
authors.lastname: Biosa
authors.forename: Rosalba
authors.initials: R
authors.lastname: Gornati
authors.forename: Giovanni
authors.initials: G
authors.lastname: Bernardini
authors.forename: Tonina
authors.initials: T
authors.lastname: Roggio
authors.forename: Marco
authors.initials: M
authors.lastname: Saroglia
mesh_terms: D000818:Animals; D001492:Bass / Q000033:anatomy & histology*; D003080:Cold Temperature; D005396:Fish Products; D005519:Food Preservation / Q000379:methods*; D009124:Muscle Proteins / Q000737:chemistry / Q000378:metabolism*; D020543:Proteome / Q000032:analysis; D011897:Random Allocation; D053719:Tandem Mass Spectrometry / Q000379:methods*; D057825:Two-Dimensional Difference Gel Electrophoresis / Q000379:methods*
chemical_list: D009124:Muscle Proteins; D020543:Proteome