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Proteome changes underpin improved meat quality and yield of chickens (Gallus gallus) fed the probiotic Enterococcus faecium.

Zheng A, Luo J, Meng K, Li J, Zhang S, Li K, Liu G, Cai H, Bryden WL, Yao B - BMC Genomics (2014)

Bottom Line: The probiotic significantly increased meat colour, water holding capacity and pH of pectoral muscle but decreased abdominal fat content.The validity of the proteomics results was further confirmed by qPCR.This study reveals that improved meat quality of broilers fed probiotics is triggered by proteome alterations (especially the glycolytic proteins), and provides a new insight into the mechanism by which probiotics improve poultry production.

View Article: PubMed Central - PubMed

Affiliation: Key Laboratory of Feed Biotechnology of Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, P, R, China. liuguohua@caas.cn.

ABSTRACT

Background: Supplementation of broiler chicken diets with probiotics may improve carcass characteristics and meat quality. However, the underlying molecular mechanism remains unclear. In the present study, 2D-DIGE-based proteomics was employed to investigate the proteome changes associated with improved carcass traits and meat quality of Arbor Acres broilers (Gallus gallus) fed the probiotic Enterococcus faecium.

Results: The probiotic significantly increased meat colour, water holding capacity and pH of pectoral muscle but decreased abdominal fat content. These meat quality changes were related to the altered abundance of 22 proteins in the pectoral muscle following E. faecium feeding. Of these, 17 proteins have central roles in regulating meat quality due to their biological interaction network. Altered cytoskeletal and chaperon protein expression also contribute to improved water holding capacity and colour of meat, which suggests that upregulation of chaperon proteins maintains cell integrity and prevents moisture loss by enhancing folding and recovery of the membrane and cytoskeletal proteins. The down-regulation of β-enolase and pyruvate kinase muscle isozymes suggests roles in increasing the pH of meat by decreasing the production of lactic acid. The validity of the proteomics results was further confirmed by qPCR.

Conclusions: This study reveals that improved meat quality of broilers fed probiotics is triggered by proteome alterations (especially the glycolytic proteins), and provides a new insight into the mechanism by which probiotics improve poultry production.

Show MeSH
Functional enrichment analysis of differential abundance of proteins from the pectoral muscles of 42-day-old AA broilers fed dietaryE. faeciumusing the ClueGO software. * and ** indicate significant enrichment at p < 0.05 and p < 0.01, respectively.
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Fig6: Functional enrichment analysis of differential abundance of proteins from the pectoral muscles of 42-day-old AA broilers fed dietaryE. faeciumusing the ClueGO software. * and ** indicate significant enrichment at p < 0.05 and p < 0.01, respectively.

Mentions: GO annotation and KEGG pathway enrichment analysis were used to determine the biological characterization and statistical significance of the proteomics data of the pectoral muscle. The ClueGo software identified three highly over represented functional groups (Figure 6), including carbohydrate metabolism, catabolism and anabolism processes. Glucose metabolic processes (metabolism, glycolysis and gluconeogenesis) were the leading terms (a term with statistical significance or with lowest p value), respectively. When glucose metabolic process was used as the leading term, PGM1 (spot 7, up-regulated), LDHA (spot 12, up-regulated), PKM2 (spot 14, down-regulated), FBP2 (spot 17, up-regulated), GAPDH (spot 19, up-regulated) and PGK (spot 20, up-regulated) were found to be enriched. When glycolysis process was used as the leading term, LDHA (spot 12, up-regulated), PKM2 (spots 14, down-regulated), GAPDH (spot 19, up-regulated) and PGK (spots 20, up-regulated), were found to be enriched. With gluconeogenesis as the leading term, FBP2 (spot 17, up-regulated) and GAPDH (spot 19, up-regulated) were enriched. This functional enrichment analysis indicated that the E. faecium supplement had effects on the anabolism and catabolism of carbohydrate in pectoral muscle of broilers.Figure 6


Proteome changes underpin improved meat quality and yield of chickens (Gallus gallus) fed the probiotic Enterococcus faecium.

Zheng A, Luo J, Meng K, Li J, Zhang S, Li K, Liu G, Cai H, Bryden WL, Yao B - BMC Genomics (2014)

Functional enrichment analysis of differential abundance of proteins from the pectoral muscles of 42-day-old AA broilers fed dietaryE. faeciumusing the ClueGO software. * and ** indicate significant enrichment at p < 0.05 and p < 0.01, respectively.
© Copyright Policy - open-access
Related In: Results  -  Collection

License 1 - License 2
Show All Figures
getmorefigures.php?uid=PMC4325948&req=5

Fig6: Functional enrichment analysis of differential abundance of proteins from the pectoral muscles of 42-day-old AA broilers fed dietaryE. faeciumusing the ClueGO software. * and ** indicate significant enrichment at p < 0.05 and p < 0.01, respectively.
Mentions: GO annotation and KEGG pathway enrichment analysis were used to determine the biological characterization and statistical significance of the proteomics data of the pectoral muscle. The ClueGo software identified three highly over represented functional groups (Figure 6), including carbohydrate metabolism, catabolism and anabolism processes. Glucose metabolic processes (metabolism, glycolysis and gluconeogenesis) were the leading terms (a term with statistical significance or with lowest p value), respectively. When glucose metabolic process was used as the leading term, PGM1 (spot 7, up-regulated), LDHA (spot 12, up-regulated), PKM2 (spot 14, down-regulated), FBP2 (spot 17, up-regulated), GAPDH (spot 19, up-regulated) and PGK (spot 20, up-regulated) were found to be enriched. When glycolysis process was used as the leading term, LDHA (spot 12, up-regulated), PKM2 (spots 14, down-regulated), GAPDH (spot 19, up-regulated) and PGK (spots 20, up-regulated), were found to be enriched. With gluconeogenesis as the leading term, FBP2 (spot 17, up-regulated) and GAPDH (spot 19, up-regulated) were enriched. This functional enrichment analysis indicated that the E. faecium supplement had effects on the anabolism and catabolism of carbohydrate in pectoral muscle of broilers.Figure 6

Bottom Line: The probiotic significantly increased meat colour, water holding capacity and pH of pectoral muscle but decreased abdominal fat content.The validity of the proteomics results was further confirmed by qPCR.This study reveals that improved meat quality of broilers fed probiotics is triggered by proteome alterations (especially the glycolytic proteins), and provides a new insight into the mechanism by which probiotics improve poultry production.

View Article: PubMed Central - PubMed

Affiliation: Key Laboratory of Feed Biotechnology of Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, P, R, China. liuguohua@caas.cn.

ABSTRACT

Background: Supplementation of broiler chicken diets with probiotics may improve carcass characteristics and meat quality. However, the underlying molecular mechanism remains unclear. In the present study, 2D-DIGE-based proteomics was employed to investigate the proteome changes associated with improved carcass traits and meat quality of Arbor Acres broilers (Gallus gallus) fed the probiotic Enterococcus faecium.

Results: The probiotic significantly increased meat colour, water holding capacity and pH of pectoral muscle but decreased abdominal fat content. These meat quality changes were related to the altered abundance of 22 proteins in the pectoral muscle following E. faecium feeding. Of these, 17 proteins have central roles in regulating meat quality due to their biological interaction network. Altered cytoskeletal and chaperon protein expression also contribute to improved water holding capacity and colour of meat, which suggests that upregulation of chaperon proteins maintains cell integrity and prevents moisture loss by enhancing folding and recovery of the membrane and cytoskeletal proteins. The down-regulation of β-enolase and pyruvate kinase muscle isozymes suggests roles in increasing the pH of meat by decreasing the production of lactic acid. The validity of the proteomics results was further confirmed by qPCR.

Conclusions: This study reveals that improved meat quality of broilers fed probiotics is triggered by proteome alterations (especially the glycolytic proteins), and provides a new insight into the mechanism by which probiotics improve poultry production.

Show MeSH