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http://hdl.handle.net/10662/21356
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Campo DC | Valor | idioma |
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dc.contributor.author | Carvalho, Leila M. | - |
dc.contributor.author | Rocha, Thayse C. | - |
dc.contributor.author | Delgado Perón, Josué | - |
dc.contributor.author | Díaz Velasco, Silvia | - |
dc.contributor.author | Madruga, Marta Suely | - |
dc.contributor.author | Estévez García, Mario | - |
dc.date.accessioned | 2024-06-03T07:32:40Z | - |
dc.date.available | 2024-06-03T07:32:40Z | - |
dc.date.issued | 2023 | - |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.uri | http://hdl.handle.net/10662/21356 | - |
dc.description.abstract | The study aimed to investigate biochemical mechanisms occurred in Wooden breast (WB) chicken meat, with attention to the impact on meat quality. Commercial chicken breasts were classified as Normal (N, n = 12), WB-M (moderate degree; focal hardness on cranial region, n = 12) and WB-S (severe degree; extreme and diffused hardness over the entire surface, n = 12). Samples were analyzed for physico-chemical properties, oxidative damage to lipids and proteins, and discriminating sarcoplasmic proteins by using a Q-Exactive mass spectrometer. WB meat presented impaired composition and functionality and higher levels of lipid and protein oxidation markers than N meat. The proteomic profile of WB-S presents a dynamic regulation of the relevant proteins involved in redox homeostasis, carbohydrate, protein and lipid metabolisms. Proteomics results demonstrate that the physiological and metabolic processes of muscles affected by WB myopathy are involved in combating the inflammatory process and in repairing the damaged tissue by oxidative stress. | es_ES |
dc.description.sponsorship | The authors acknowledge the CNPq – Brazilian National Council for Scientific and Technological Development (Process number 430832/2016-8). Q-Exactive mass spectrometer to proteomic research was acquired by the grant UNEX-AE-3394 funded by MCIN/AEI/ 10.13039/501100011033 and by “ERDF A way of making Europe”. This study received funding from the European Union’s Horizon 2020 research and innovation programme : INTAQT project under grant agreement N°101000250. This study also received funding from the Ministry of Science and Innovation (project code: PID2021-126193OB-I00). | es_ES |
dc.format.extent | 12 p. | es_ES |
dc.format.medium | application/pdf | en_US |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 International | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Pechuga leñosa | es_ES |
dc.subject | Estrés oxidativo | es_ES |
dc.subject | Proteómica | es_ES |
dc.subject | Mecanismos moleculares | es_ES |
dc.subject | Wooden-breast | es_ES |
dc.subject | Oxidative stress | es_ES |
dc.subject | Proteomics | es_ES |
dc.subject | Molecular mechanisms | es_ES |
dc.title | Deciphering the underlying mechanisms of the oxidative perturbations and impaired meat quality in Wooden breast myopathy by label-free quantitative MS-based proteomics | es_ES |
dc.type | article | es_ES |
dc.description.version | peerReviewed | es_ES |
europeana.type | TEXT | en_US |
dc.rights.accessRights | openAccess | es_ES |
dc.subject.unesco | 3309 Tecnología de Los Alimentos | es_ES |
dc.subject.unesco | 2210.20 Espectroscopia Molecular | es_ES |
dc.subject.unesco | 3309.21 Alimentos Proteínicos | es_ES |
europeana.dataProvider | Universidad de Extremadura. España | es_ES |
dc.identifier.bibliographicCitation | Carvalho, L.M., Rocha, T.C., Delgado, J., Díaz Velasco, S., Madruga M. S., Estévez, M. (2023). Deciphering the underlying mechanisms of the oxidative perturbations and impaired meat quality in Wooden breast myopathy by label-free quantitative MS-based proteomics. Food Chemistry. 423. 136314. https://doi.org/10.1016/j.foodchem.2023.136314 | es_ES |
dc.type.version | publishedVersion | es_ES |
dc.contributor.affiliation | Universidad de Extremadura. Instituto Universitario de Investigación de Carne y Productos Cárnicos (IPROCAR) | es_ES |
dc.contributor.affiliation | Universidad de Extremadura. Departamento de Producción Animal y Ciencias de los Alimentos | es_ES |
dc.contributor.affiliation | Universidade Federal da Paraíba. Brasil | - |
dc.relation.publisherversion | https://www.sciencedirect.com/science/article/pii/S0308814623009329?via%3Dihub | es_ES |
dc.identifier.doi | 10.1016/j.foodchem.2023.136314 | - |
dc.identifier.publicationtitle | Food Chemistry | es_ES |
dc.identifier.publicationissue | 423 | es_ES |
dc.identifier.publicationfirstpage | 136314-1 | es_ES |
dc.identifier.publicationlastpage | 136314-12 | es_ES |
dc.identifier.orcid | 0000-0003-4074-981X | es_ES |
dc.identifier.orcid | 0000-0002-8509-2789 | es_ES |
Colección: | DPAAL - Artículos IProCar - Artículos |
Archivos
Archivo | Descripción | Tamaño | Formato | |
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j_foodchem_2023_136314.pdf | 1,15 MB | Adobe PDF | Descargar |
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