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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
Validation using qPCR of seven proteins of differential abundance from the pectoral muscles of 42-day-old AA broilers fed dietaryE. faeciumat the mRNA level. Samples were normalized with the reference gene 28S rDNA. FBP2, fructose-1,6-bisphosphatase 2; GAPDH, glyceraldehyde-3-phosphate dehydrogenase; ENO3, β-enolase; LDHA, L-lactate dehydrogenase A chain; CKMT2, mitochondrial creatine kinase; PGK, phosphoglycerate kinase; PKM2, pyruvate kinase muscle isozyme.
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Fig8: Validation using qPCR of seven proteins of differential abundance from the pectoral muscles of 42-day-old AA broilers fed dietaryE. faeciumat the mRNA level. Samples were normalized with the reference gene 28S rDNA. FBP2, fructose-1,6-bisphosphatase 2; GAPDH, glyceraldehyde-3-phosphate dehydrogenase; ENO3, β-enolase; LDHA, L-lactate dehydrogenase A chain; CKMT2, mitochondrial creatine kinase; PGK, phosphoglycerate kinase; PKM2, pyruvate kinase muscle isozyme.

Mentions: The correlation between mRNA expression levels and protein abundances depends on several biological factors, such as translation efficiency and protein half-life. Therefore, to manipulate meat quality at gene level, it is important to determine the mRNA expression that regulates meat quality at a protein level. Based on the KEGG pathway and GO analysis of the differentially regulated proteins, seven proteins, i. e. GAPDH, LDHA, PGK1, PKM2, FBP2, CKMT2 and ENO3, were identified as potentially important regulators of meat quality. Further qPCR analysis of these proteins at the mRNA level (Figure 8) demonstrated their roles in glycolysis. The abundance of LDHA, PGK1, FBP2 and CKMT2 were consistent with their mRNA expression levels. However, the mRNA and protein levels of GAPDH, PKM2 and ENO3 were inconsistent. This inconsistency may reflect the unsynchronized abundances of mRNA and proteins.Figure 8


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)

Validation using qPCR of seven proteins of differential abundance from the pectoral muscles of 42-day-old AA broilers fed dietaryE. faeciumat the mRNA level. Samples were normalized with the reference gene 28S rDNA. FBP2, fructose-1,6-bisphosphatase 2; GAPDH, glyceraldehyde-3-phosphate dehydrogenase; ENO3, β-enolase; LDHA, L-lactate dehydrogenase A chain; CKMT2, mitochondrial creatine kinase; PGK, phosphoglycerate kinase; PKM2, pyruvate kinase muscle isozyme.
© Copyright Policy - open-access
Related In: Results  -  Collection

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

Fig8: Validation using qPCR of seven proteins of differential abundance from the pectoral muscles of 42-day-old AA broilers fed dietaryE. faeciumat the mRNA level. Samples were normalized with the reference gene 28S rDNA. FBP2, fructose-1,6-bisphosphatase 2; GAPDH, glyceraldehyde-3-phosphate dehydrogenase; ENO3, β-enolase; LDHA, L-lactate dehydrogenase A chain; CKMT2, mitochondrial creatine kinase; PGK, phosphoglycerate kinase; PKM2, pyruvate kinase muscle isozyme.
Mentions: The correlation between mRNA expression levels and protein abundances depends on several biological factors, such as translation efficiency and protein half-life. Therefore, to manipulate meat quality at gene level, it is important to determine the mRNA expression that regulates meat quality at a protein level. Based on the KEGG pathway and GO analysis of the differentially regulated proteins, seven proteins, i. e. GAPDH, LDHA, PGK1, PKM2, FBP2, CKMT2 and ENO3, were identified as potentially important regulators of meat quality. Further qPCR analysis of these proteins at the mRNA level (Figure 8) demonstrated their roles in glycolysis. The abundance of LDHA, PGK1, FBP2 and CKMT2 were consistent with their mRNA expression levels. However, the mRNA and protein levels of GAPDH, PKM2 and ENO3 were inconsistent. This inconsistency may reflect the unsynchronized abundances of mRNA and proteins.Figure 8

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