Highlighting the Degradation of Actin in Longissimus dorsi Muscle of Different Species: Bovine, Ovine, Caprine, Poultry and Freshwater Fish
Hasina Rasolofoharitseheno *
National Institute of Nutrition and Food Processing Technology (INATAA), Mentouri University, Constantine, Algeria and Department of Agribusiness, Sebelas Maret University, Surakarta, Indonesia
Wisdom Michael Mompi
National Institute of Nutrition and Food Processing Technology (INATAA), Mentouri University, Constantine, Algeria and Faculty of Engineering and Health Management, University of Lille 2, Lille, France
Yasmine Boudida
National Institute of Nutrition and Food Processing Technology (INATAA), Mentouri University, Constantine, Algeria
Mouhammed Gagaoua
National Institute of Nutrition and Food Processing Technology (INATAA), Mentouri University, Constantine, Algeria
*Author to whom correspondence should be addressed.
Abstract
This research is aimed at highlighting the degradation of actin in the Longissimus dorsi muscle of five species, namely, bovine, ovine, caprine, poultry, and freshwater fish. To reveal the degradation of actin, by Western blotting, the myofibrillar proteins of the five studied species were first separated by using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and colored with coomassie brilliant blue G-250. The colored polyacrylamide gel showed a similarity of the bands’ electrophoretic profile in bovine, ovine, and caprine. However, the bands observed in poultry and freshwater fish are specific for each species. The Western blotting revealed the presence of actin fragment of 32 kDa in bovine, ovine, and freshwater fish. A fragment of 28 kDa was found in the five studied species. However, a fragment of 19 kDa was obtained only in caprine. Two fragments of light molecular weights, 15 and 12 kDa, were found in four species such as bovine, ovine, caprine, and poultry. The fragments of 12 and 28 kDa were revealed for the first time by this research, where no previous study has announced their existence.
Keywords: Actin degradation, apoptosis, caspases, meat tenderness, longissimus dorsi muscle