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

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dc.contributor.authorZhu, Yao
dc.contributor.authorMullen, Anne Maria
dc.contributor.authorRai, Dilip K.
dc.contributor.authorKelly, Alan L.
dc.contributor.authorSheehan, David
dc.contributor.authorCafferky, Jamie
dc.contributor.authorHamill, Ruth M.
dc.contributor.funderTeagasc Walsh Fellowship programmeen
dc.date.accessioned2019-11-20T06:04:20Z
dc.date.available2019-11-20T06:04:20Z
dc.date.issued2019-02-05
dc.description.abstractRNAlater® 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.en
dc.description.sponsorshipNFFQ0017en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid60en
dc.identifier.citationZhu, 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/foods8020060en
dc.identifier.doi10.3390/foods8020060en
dc.identifier.eissn2304-8158
dc.identifier.endpage6en
dc.identifier.issued2en
dc.identifier.journaltitleFoodsen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/9154
dc.identifier.volume8en
dc.language.isoenen
dc.publisherMDPIen
dc.relation.urihttps://www.mdpi.com/2304-8158/8/2/60
dc.rights© 2019 by the authors. Licensee MDPI, Basel, Switzerlanden
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectMuscle proteinsen
dc.subjectOne-dimensional electrophoresisen
dc.subjectBovine proteomicsen
dc.subjectLC-MS/MSen
dc.subjectSample preparationen
dc.titleAssessment of RNAlater® as a potential method to preserve bovine muscle proteins compared with dry Ice in a proteomic studyen
dc.typeArticle (peer-reviewed)en
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