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Titolo:
Postmortem degradation of white fish skeletal muscle (Sea bass, Dicentrarchus labrax): Fat diet effects on in situ dystrophin proteolysis during the prerigor stage
Autore:
Bonnal, C; Raynaud, F; Astier, C; Lebart, MC; Marcilhac, A; Coves, D; Corraze, G; Gelineau, A; Fleurence, T; Roustan, C; Benyamin, Y;
Indirizzi:
Univ Montpellier 2, Lab Motil Cellulaire, CNRS, UMR 5539,EPHE, F-34095 Montpellier 5, France Univ Montpellier 2 Montpellier France 5 E, F-34095 Montpellier 5, France IFREMER, Stn Expt Aquaculture, F-34250 Palavas Les Flots, France IFREMER Palavas Les Flots France F-34250 34250 Palavas Les Flots, France IFREMER, INRA, Unite Mixte Nutr Poissons, Stn Hydrobiol, F-64310 St Pee Sur Nivelle, France IFREMER St Pee Sur Nivelle France F-64310 310 St Pee Sur Nivelle, France IFREMER, Lab Qual & Physicochim Prod, F-44311 Nantes 03, France IFREMER Nantes France 03 l & Physicochim Prod, F-44311 Nantes 03, France
Titolo Testata:
MARINE BIOTECHNOLOGY
fascicolo: 2, volume: 3, anno: 2001,
pagine: 172 - 180
SICI:
1436-2228(200103/04)3:2<172:PDOWFS>2.0.ZU;2-F
Fonte:
ISI
Lingua:
ENG
Soggetto:
ALPHA-ACTININ; DEPENDENT PROTEASES; LIPID-CONTENT; CALPAIN-II; CYTOSKELETON; CALPASTATIN; DISORGANIZATION; TENDERIZATION; PHOSPHOLIPIDS; REQUIREMENT;
Keywords:
sea bass; muscle; dystrophin; proteolysis; lipid diet; farming;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
52
Recensione:
Indirizzi per estratti:
Indirizzo: Benyamin, Y Univ Montpellier 2, Lab Motil Cellulaire, CNRS, UMR 5539,EPHE,CC 107,Pl EBataillon, F-34095 Montpellier 5, France Univ Montpellier 2 CC 107,Pl E Bataillon Montpellier France 5
Citazione:
C. Bonnal et al., "Postmortem degradation of white fish skeletal muscle (Sea bass, Dicentrarchus labrax): Fat diet effects on in situ dystrophin proteolysis during the prerigor stage", MAR BIOTEC, 3(2), 2001, pp. 172-180

Abstract

All during fish postmortem evolution, structural muscle proteins are targets for various proteases. During the prerigor period (24 hours at 4 degreesC for sea bass), cytoskeletal proteins are affected by the first proteolytic events. These cleavages disrupt connections between myofibrils and the extracellular matrix, induce segmentation of myofibril cores, and modify the rheological properties of tissue. Dystrophin, a cytoskeletal actin-binding protein, is a relevant in situ marker for muscular proteolysis in the prerigor period. The immunodetection of dystrophin allowed the monitoring of early proteolysis during fish storage. Using antidystrophin antibodies directed toward the carboxy-terminal region, a highly sensitive domain exposed to calpain activity, we showed that proteolysis kinetics are strongly influenced by the muscular lipid content. In particular, comparison between low-fatdiets (11.3% lipid) and high-fat diets (30% lipid), used during sea bass farming (90 days), revealed a faster proteolysis rate during the first 8 hours of storage at 0 degreesC with the high-fat diet. The origin of this faster proteolysis is discussed on the basis of a possible activation or translocation of calpains related to lipid accumulation in muscle fibers and cytoskeleton alterations.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 05/04/20 alle ore 18:24:04