meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2022-7-4-296-304meat-241Research ArticleСтатьиThe study of proteotomic profile of mutton with consideration to the influence of feed combinatoricshttps://orcid.org/0000-0003-3039-1324GiroT. M.

Tatyana M.  Giro, Doctor of Technical Sciences, Professor, Department “Technology of production and processing of livestock products”

4/3, P. Stolypin Avenue, 410012, Saratov

girotm@sgau.ruhttps://orcid.org/0000-0001-6519-8247KovalevL. I.

Leonid I. Kovalev, Doctor of Biological Sciences, Leading Researcher, Laboratory of Structural Biochemistry of Protein

33, Leninsky Avenue, 119071, Moscow

kovalyov@inbi.ras.ruhttps://orcid.org/0000-0002-9140-5390KulikovskiiA. V.

Andrey V. Kulikovskii, Candidate of Technical Sciences, Project Manager

4/3, P. Stolypin Avenue, 410012, Saratov

kulikovsky87@gmail.comhttps://orcid.org/0000-0002-3486-2122KovalevaM. A.

Marina A. Kovaleva, Doctor of Biological Sciences, Senior Researcher, Laboratory of Structural Biochemistry of Protein

33, Leninsky Avenue, 119071, Moscow

m1968@mail.ruhttps://orcid.org/0000-0001-8659-1566GiroA. V.

Anna V. Giro, Candidate of Biological Sciences, Docent, Department “Technology of production and processing of livestock products”

4/3, P. Stolypin Avenue, 410012, Saratov

giroannasgau@gmail.comhttps://orcid.org/0000-0002-1370-9866IsaikinaT. Yu.

Tatyana Yu. Isaikina, Junior Researcher, Collective Use Center

33, Leninsky Avenue, 119071, Moscow

inbimaldi@gmail.comN.I. Vavilov Saratov State University of Genetics, Biotechnology and EngineeringRussian FederationFederal Research Centre “Fundamentals of Biotechnology” of the Russian Academy of SciencesRussian Federation20222712202274296304Copyright © Giro T.M., Kovalev L.I., Kulikovskii A.V., Kovaleva M.A., Giro A.V., Isaikina T.Y., 20222022Giro T.M., Kovalev L.I., Kulikovskii A.V., Kovaleva M.A., Giro A.V., Isaikina T.Y.Giro T.M., Kovalev L.I., Kulikovskii A.V., Kovaleva M.A., Giro A.V., Isaikina T.Y.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/241

The present article is devoted to the search for markers that attest the changes in the protein profile when fattening the lambs with enriched diets, taking into account tissue specificity. The purpose of scientific research was to expand scientific knowledge about the influence of essential trace elements of organic origin in the diet of lambs on the marker-proteins of skeletal muscle tissue, of myocardium and renal cortical substance. The objects of research were the tissues of the m.L.dorsi skeletal muscle, myocardium and cortical substance of the kidneys in lambs of the Edilbaev breed. These lambs received a diet with organic trace elements (iodine, selenium, silicon). To study the effect of microelements in the diets of lambs on change in marker-proteins, we ran the studies of the skeletal muscle, myocardium and cortical substance of the kidneys of lambs, using the method of two-dimensional electrophoresis. When searching for proteins which mark the action of organic additives in the fattening diet of lambs within the tissue of the myocardium and the cortical substance of the kidneys, a number of differences were noted; no pronounced effects were observed in the skeletal muscle. Enrichment of the diet of lambs with selenium derivatives led to a change in the protein composition in the kidneys cortical substance for some isoforms of selenium-containing proteins and related enzymes of the glutathione cycle. Reaction in this process of thermal shock proteins, utilization of aflatoxins and changes in proteins of energy metabolism within mitochondria of kidney cells was also revealed. The determination of functional activity, or immunofermental analysis of glutathione peroxidase 3 count in the blood, can be a promising biomarker for controlling the level of selenium digestion and the count of selenium in blood as a more rapid and cheap method in comparison with the proteomic technologies. And for assessing the rate of digestion and fixation of iodine, it seems promising to determine it via the activity of mitochondrial superoxide dismutase [Mn]. In the myocardium, the effect of digested feed additives mainly affected the mitochondrial apparatus, which changed its functional orientation, with the activation of several other metabolic cycles. These results are prerequisites for obtaining more fundamental data on the effect of diets enriched with essential micronutrients on the molecular mechanisms that take place within the myocardial and kidney tissue of lambs. New data have been obtained on the effect of diets enriched with essential microelements on the molecular mechanisms occurring in the myocardial tissue and cortical substance of the kidneys of goats and sheep. The research results obtained by proteomics methods will be used for modeling and targeted adjustment of diets in order to obtain raw materials with the necessary technological characteristics.

muttontrace elementsproteinsOvis ariesmyocardiumcortical substance of the kidneysThe study was financed by the grant of the Russian Scientific Foundation (Project No.19–76–10013-P) the “Development and introduction of technologies of production and storage of environmentally friendly lamb, enriched with essential micronutrients”ReferencesGiro, T.M., Kulikovsky, A.V., Knyazeva, A.S., Domnitsky, I. Yu., Giro, A.V. (2020). Biochemical and microstructural profile of the thyroid gland from lambs raised on experimental rations. Food Processing: Techniques and Technology, 50(4), 670–680. https://doi.org/10.21603/2074–9414–2020–4–670–680 (In Russian)Giro, T.M., Kulikovsky, A.V., Knyazeva, A.S., Domnitsky, I. Yu., Giro, A.V. (2020). Biochemical and microstructural profile of the thyroid gland from lambs raised on experimental rations. Food Processing: Techniques and Technology, 50(4), 670–680. https://doi.org/10.21603/2074–9414–2020–4–670–680 (In Russian)Paredi, G., Raboni, S., Bendixen, E., de Almeida, A.M., Mozzarelli, A. (2012). «Muscle to meat» molecular events and technological transformations: the proteomics insight. Journal of Proteomics, 75(14), 4275–4289. https://doi.org/10.1016/j.jprot.2012.04.011Paredi, G., Raboni, S., Bendixen, E., de Almeida, A.M., Mozzarelli, A. (2012). «Muscle to meat» molecular events and technological transformations: the proteomics insight. Journal of Proteomics, 75(14), 4275–4289. https://doi.org/10.1016/j.jprot.2012.04.011Giro, T.M., Ilina, L.A., Kulikovsky, A.V., Ziruk, I.V., Giro, A.V. (2022). Molecular genetic studies of microbiocenosis and microstructure of jejunum wall in young rams grown on biofortified feed additives. Foods and Raw Materials, 10(2), 310–317. https://doi.org/10.21603/2308–4057–2022–2–541Giro, T.M., Ilina, L.A., Kulikovsky, A.V., Ziruk, I.V., Giro, A.V. (2022). Molecular genetic studies of microbiocenosis and microstructure of jejunum wall in young rams grown on biofortified feed additives. Foods and Raw Materials, 10(2), 310–317. https://doi.org/10.21603/2308–4057–2022–2–541Shishkin, S.S., Kovalev, L.I., Kovaleva, M.A., Ivanov, A.V., Eremina, L.S., Sadykhov, E.G. (2014). The application of proteomic technologies for the analysis of muscle proteins of farm animals used in the meat industry (Review). Applied Biochemistry and Microbiology, 50(5), 421–432. https://doi.org/10.1134/S0003683814050093Shishkin, S.S., Kovalev, L.I., Kovaleva, M.A., Ivanov, A.V., Eremina, L.S., Sadykhov, E.G. (2014). The application of proteomic technologies for the analysis of muscle proteins of farm animals used in the meat industry (Review). Applied Biochemistry and Microbiology, 50(5), 421–432. https://doi.org/10.1134/S0003683814050093Zamaratskaia, G., Li, S. (2017). Proteomics in meat science — Current status and future perspective. Theory and Practice of Meat Processing, 2(1), 18–26. https://doi.org/10.21323/2414–438X-2017–2–1–18–26 (In Russian)Zamaratskaia, G., Li, S. (2017). Proteomics in meat science — Current status and future perspective. Theory and Practice of Meat Processing, 2(1), 18–26. https://doi.org/10.21323/2414–438X-2017–2–1–18–26 (In Russian)Nair, M. N., Zhai, C. (2020). Application of proteomic tools in meat quality evaluation. Chapter in a book: Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies. Academic Press, 2020. https://doi.org/10.1016/B978–0–12–819233–7.00019–7Nair, M. N., Zhai, C. (2020). Application of proteomic tools in meat quality evaluation. Chapter in a book: Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies. Academic Press, 2020. https://doi.org/10.1016/B978–0–12–819233–7.00019–7Ortea, I., O’Connor, G., Maquet, A. (2016). Review on proteomics for food authentication. Journal of Proteomics, 147, 212–225. https://doi.org/10.1016/j.jprot.2016.06.033Ortea, I., O’Connor, G., Maquet, A. (2016). Review on proteomics for food authentication. Journal of Proteomics, 147, 212–225. https://doi.org/10.1016/j.jprot.2016.06.033Yu, T.-Y., Morton, J.D., Clerens, S., Dyer, J.M. (2016). Proteomic investigation of protein profile changes and amino acid residue level modification in cooked lamb longissimus thorais et lumborum: The effect of roasting. Meat Science, 119, 80–88. https://doi.org/10.1016/j.meatsci.2016.04.024Yu, T.-Y., Morton, J.D., Clerens, S., Dyer, J.M. (2016). Proteomic investigation of protein profile changes and amino acid residue level modification in cooked lamb longissimus thorais et lumborum: The effect of roasting. Meat Science, 119, 80–88. https://doi.org/10.1016/j.meatsci.2016.04.024Li, Z., Li, X., Gao, X., Shen, Q.W., Du, M., Zhang, D. (2017). Phosphorylation prevents in vitro myofibrillar proteins degradation by μ-calpain. Food Chemistry, 218, 455–462. http://doi.org/10.1016/j.foodchem.2016.09.048Li, Z., Li, X., Gao, X., Shen, Q.W., Du, M., Zhang, D. (2017). Phosphorylation prevents in vitro myofibrillar proteins degradation by μ-calpain. Food Chemistry, 218, 455–462. http://doi.org/10.1016/j.foodchem.2016.09.048Naveena, B.M., Jagadeesh, D.S., Babu, A.J., Rao, T.M., Kamuni, V., Vaithivanathan, S., Kulkami, V. V., Rapole, S. (2017). OFFGEL electrophoresis and tandem mass spectrometry approach compared with DNA-based PCR method for authentication of meat species from raw and cooked ground meat mixtures containing cattle meat, water buffalo meat and sheep meat. Food Chemistry, 233, 311–320. https://doi.org/10.1016/j.foodchem.2017.04.116Naveena, B.M., Jagadeesh, D.S., Babu, A.J., Rao, T.M., Kamuni, V., Vaithivanathan, S., Kulkami, V. V., Rapole, S. (2017). OFFGEL electrophoresis and tandem mass spectrometry approach compared with DNA-based PCR method for authentication of meat species from raw and cooked ground meat mixtures containing cattle meat, water buffalo meat and sheep meat. Food Chemistry, 233, 311–320. https://doi.org/10.1016/j.foodchem.2017.04.116Ferreira, A.M., Grossmann, J., Fortes, C., Kilminster, T., Scanlon, T., Milton, J. et al. (2017). The sheep (Ovis aries) muscle proteome: Decoding the mechanisms of tolerance to Seasonal Weight Loss using label-free proteomics. Journal of Proteomics, 161, 57–67. http://doi.org/10.1016/j.jprot.2017.03.020Ferreira, A.M., Grossmann, J., Fortes, C., Kilminster, T., Scanlon, T., Milton, J. et al. (2017). The sheep (Ovis aries) muscle proteome: Decoding the mechanisms of tolerance to Seasonal Weight Loss using label-free proteomics. Journal of Proteomics, 161, 57–67. http://doi.org/10.1016/j.jprot.2017.03.020Kiran, M., Maheswarappa, N.B., Banerjee, R., Ch, V., Rapole, S. (2021). Impact of stunning before slaughter on expression of skeletal muscles proteome in sheep. Animal Biotechnology, 1–8. http://doi.org/10.1080/10495398.2021.1976198Kiran, M., Maheswarappa, N.B., Banerjee, R., Ch, V., Rapole, S. (2021). Impact of stunning before slaughter on expression of skeletal muscles proteome in sheep. Animal Biotechnology, 1–8. http://doi.org/10.1080/10495398.2021.1976198Gao, X., Zhao, D., Wang, L., Cui, Y., Wang, S., Lv, M. et al. (2021). Proteomic changes in sarcoplasmic and myofibrillar proteins associated with color stability of ovine muscle during post-mortem storage. Foods, 10(12), Article 2989. https://doi.org/10.3390/foods10122989Gao, X., Zhao, D., Wang, L., Cui, Y., Wang, S., Lv, M. et al. (2021). Proteomic changes in sarcoplasmic and myofibrillar proteins associated with color stability of ovine muscle during post-mortem storage. Foods, 10(12), Article 2989. https://doi.org/10.3390/foods10122989Zvereva, E.A., Kovalev, L.I., Ivanov, A.V., Kovaleva, M.A., Zherdev, A.V., Shishkin, S.S. et al. (2015). Enzyme immunoassay and proteomic characterization of troponin I as a marker of mammalian muscle compounds in raw meat and some meat products. Meat Science, 105, 46–52. https://doi.org/10.1016/j.meatsci.2015.03.001Zvereva, E.A., Kovalev, L.I., Ivanov, A.V., Kovaleva, M.A., Zherdev, A.V., Shishkin, S.S. et al. (2015). Enzyme immunoassay and proteomic characterization of troponin I as a marker of mammalian muscle compounds in raw meat and some meat products. Meat Science, 105, 46–52. https://doi.org/10.1016/j.meatsci.2015.03.001Capozzi, F., Trimigno, A., Ferranti, P. (2017). Proteomics and metabolomics in relation to meat quality. Chapter in a book: Poultry Quality Evaluation: Quality Attributes and Consumer Values. Woodhead Publishing, 2017. https://doi.org/10.1016/B978–0–08–100763–1.00009-XCapozzi, F., Trimigno, A., Ferranti, P. (2017). Proteomics and metabolomics in relation to meat quality. Chapter in a book: Poultry Quality Evaluation: Quality Attributes and Consumer Values. Woodhead Publishing, 2017. https://doi.org/10.1016/B978–0–08–100763–1.00009-XDella Malva, A., Marino, R., Santillo, A., Annicchiarico, G., Caroprese, M., Sevi, A. et al. (2017). Proteomic approach to investigate the impact of different dietary supplementation on lamb meat tenderness. Meat Science, 131, 74–81. http://doi.org/10.1016/j.meatsci.2017.04.235Della Malva, A., Marino, R., Santillo, A., Annicchiarico, G., Caroprese, M., Sevi, A. et al. (2017). Proteomic approach to investigate the impact of different dietary supplementation on lamb meat tenderness. Meat Science, 131, 74–81. http://doi.org/10.1016/j.meatsci.2017.04.235Troshina, E. A., Senyushkina, E. S., Terekhova, M. A. (2018). The role of selenium in the pathogenesis of thyroid disease. Clinical and Experimental Thyroidology, 14(4), 192–205. https://doi.org/10.14341/ket10157 (In Russian)Troshina, E. A., Senyushkina, E. S., Terekhova, M. A. (2018). The role of selenium in the pathogenesis of thyroid disease. Clinical and Experimental Thyroidology, 14(4), 192–205. https://doi.org/10.14341/ket10157 (In Russian)Pecoraro, B.M., Leal, D.F, Frias-De-Diego, A., Browning, M., Odle, J., Crisci, E. (2022). The health benefits of selenium in food animals: a review. Journal of Animal Science and Biotechnology, 13, Article 58. https://doi.org/10.1186/s40104–022–00706–2Pecoraro, B.M., Leal, D.F, Frias-De-Diego, A., Browning, M., Odle, J., Crisci, E. (2022). The health benefits of selenium in food animals: a review. Journal of Animal Science and Biotechnology, 13, Article 58. https://doi.org/10.1186/s40104–022–00706–2Cao, J., Guo, F., Zhang, L., Dong, B., Gong, L. (2014). Effects of dietary Selenomethionine supplementation on growth performance, antioxidant status, plasma selenium concentration, and immune function in weaning pigs. Journal of Animal Science and Biotechnology, 5(1), Article 46. http://doi.org/10.1186/2049–1891–5–46Cao, J., Guo, F., Zhang, L., Dong, B., Gong, L. (2014). Effects of dietary Selenomethionine supplementation on growth performance, antioxidant status, plasma selenium concentration, and immune function in weaning pigs. Journal of Animal Science and Biotechnology, 5(1), Article 46. http://doi.org/10.1186/2049–1891–5–46Shishkin, S.S., Kovalyov, L.I., Kovalyova, M.A., Lisitskaya, K.V., Eremina, L.S., Ivanov, A.V., et al. (2010). “Prostate cancer proteomics” database. Acta Naturae, 2(4(7)), 95–104. https://doi.org/10.32607/20758251–2010–2–4–95–104Shishkin, S.S., Kovalyov, L.I., Kovalyova, M.A., Lisitskaya, K.V., Eremina, L.S., Ivanov, A.V., et al. (2010). “Prostate cancer proteomics” database. Acta Naturae, 2(4(7)), 95–104. https://doi.org/10.32607/20758251–2010–2–4–95–104Multi-Level Information Database “Muscle organs proteomics” Retrieved from http://mp.inbi.ras.ru. Accessed September 18, 2022Multi-Level Information Database “Muscle organs proteomics” Retrieved from http://mp.inbi.ras.ru. Accessed September 18, 2022

The authors declare that there are no conflicts of interest present.