Assessment of RNAlater® as a potential method to preserve bovine muscle proteins compared with dry Ice in a proteomic study

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Zhu, Yao
Mullen, Anne Maria
Rai, Dilip K.
Kelly, Alan L.
Sheehan, David
Cafferky, Jamie
Hamill, Ruth M.
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RNAlater® is regarded as a potential preservation method for proteins, while its effect on bovine muscle proteins has rarely been evaluated. Bovine muscle protein samples (n = 12) collected from three tender (Warner–Bratzler shear force: 30.02–31.74 N) and three tough (Warner–Bratzler shear force: 54.12–66.25 N) Longissimus thoracis et lumborum (LTL) samples, preserved using two different sampling preservation methods (RNAlater® and dry ice), at two post mortem time points (day 0 and day 14), were characterized using one-dimensional electrophoresis. Fourteen bands with molecular weights ranging from 15 to 250 kDa were verified, both in the dry ice and RNAlater® storage groups, at each time point, using image analysis. A shift from high to low molecular weight fragments, between day 0 and day 14, indicated proteolysis of the muscle proteins during post mortem storage. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) analyses and database searching resulted in the identification of 10 proteins in four bands. Protein profiles of muscle preserved in RNAlater® were similar to those of muscle frozen on dry ice storage, both at day 0 and day 14. The results demonstrate that RNAlater® could be a simple and efficient way to preserve bovine muscle proteins for bovine muscle proteomic studies.
Muscle proteins , One-dimensional electrophoresis , Bovine proteomics , LC-MS/MS , Sample preparation
Zhu, Y., Mullen, A.M., Rai, D.K., Kelly, A.L., Sheehan, D., Cafferky, J. and Hamill, R.M., 2019. Assessment of RNAlater® as a Potential Method to Preserve Bovine Muscle Proteins Compared with Dry Ice in a Proteomic Study. Foods, 8(2), (60). DOI:10.3390/foods8020060
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