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Articles by Yanwei Mao
Total Records ( 2 ) for Yanwei Mao
  Jin Shen , Nan Li , Yanwei Mao , Yimin Zhang and Xin Luo
  Protein changes induced by low-voltage Electrical Stimulation (ES; 42V for 40 sec) in the insoluble protein fraction of bovine Longissimus Dorsi (LD) muscle at 3 days post-ES were investigated by proteomics. Protein abundance patterns from ten Chinese yellow crossbred bulls were compared and significant changes due to ES were found. Seven protein spots showed lower expression abundance in 3 days post-ES samples including myofibrillar and cytoskeletal protein (myosin binding protein H, histone H3.3-like isoform 2) two metabolic enzymes (creatine kinase, triosephosphate isomerase) and an unnamed protein due to ES. Reduced abundance of these proteins in ES samples indicated an accelerated proteolysis due to ES which finally improves tenderness. The most important finding was that an unnamed protein product was found to change in abundance due to ES at 3 days post-ES and this protein could provide a new target as a potential meat quality biomarker. These findings provided a better understanding of the biochemical processes taking place as a result of ES during postmortem storage of meat.
  Jin Shen , Yanwei Mao , Yimin Zhang , Xiao Song , Jin Dai , Peng Li , Rongrong Liang , Lixian Zhu and Xin Luo
  Differential proteomics in electrical stimulated M. longissimus of Chinese yellow crossbred bulls (ES: 42 V, 50 Hz, 0.7 A for 40 sec) were carried out using two-dimensional electrophoresis technology. Twelve protein spots had reduced expression at 1 and 3 days post Electrical Stimulation (ES) of samples which were divided into nine categories: desmin, troponin T alpha isoform, myosin binding protein H, creatine kinase (two), triosephosphateisomerase (two), peroxiredoxin-6 (two), phosphatidylethanolamine-binding protein, histone H3.3-like isoform 2, methyltransferase. Biological function analysis of these proteins indicated ES affected tenderness via four pathways: glycolytic metabolic pathway, calpains pathway, lysosomal pathway and oxidative stress pathway. Correspondingly, we concluded that ES could accelerate the decline of pH and the release of lysosomal enzymes, activate the calpain system and accelerate oxidation and apoptosis. All these combined effects accelerate the meat tenderization process. Results provide a relatively comprehensive understanding of the influences that ES exerted on beef tenderness improvement from the perspective of proteins changing. Furthermore, the results indicate that more attention should be paid on the contribution of lysosomal to beef tenderness and the effects of oxidative stress on beef tenderness point out the further research direction and related experiments have been designed to verify such specific mechanism.
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