Open AccessComparative proteomic analysis of the effects of dietary mugwort (Artemisia iwayomogi Kitamura) on the pig Longissimus dorsi muscle
Author(s) -
Uk Kim Byung,
Ae Jeong Mi,
Sun Ryu Yeon,
Chun Park Hwa,
Hyun Jung Jong,
Woong Kim Sam,
Wook Kim Chul,
Min Song Young,
Hwa Chung Ki,
Suk Kim Il,
Keun Jin Sang,
Suk Lee Sang,
Soon Choi In,
Keun Cho Kwang
Publication year - 2011
Publication title -
african journal of biotechnology
Language(s) - English
Resource type - Journals
ISSN - 1684-5315
DOI - 10.5897/ajb11.1720
Subject(s) - chemistry , proteome , mugwort , longissimus dorsi , myoglobin , myosin , food science , biochemistry , chromatography , medicine , alternative medicine , pathology
Proteomic analysis by 2-dimensional electrophoresis (2-DE) of the longissimus dorsi muscle in finishing pigs (LY × D) grown on a diet supplemented with mugwort powder found roughly 300 spots on a polyacrylamide gel image. Among them, the expression levels of 12 spots were higher than those of the control group. From the results of peptide mass fingerprinting (PMF) analysis, nine proteins were characterized: myosin light chain 2V, elF-5A, myosin light chain 1, F1-ATPase chain D, peroxiredoxin-2, Kelch-related protein 1, SLA-7, glycine amidinotransferase, and Tpi 1. The other three spots with increased expression were identified by chemically assisted fragmentation-matrix-assisted laser desorption/ionization (CAF-MALDI) sequencing as serum albumin precursor and two different types of myoglobin. Taken together, these results indicate that mugwort powder has the potential to improve the quality of pork meat. Key words : 2-DE, longissimus dorsi muscle, meat quality, mugwort, pig, proteome.
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