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B. subtilis response to rotten meat volatiles.

ABSTRACT: To find a promoter upregulated in the presence of rotten meat, we exposed B. subtilis 168 to the volatiles of rotten meat (mixed beef/pork) and performed a microarray comparing it to B. subtilis which was not exposed to the meat. The results where used to build iGEM Groningen 2012s Food Warden, a spoiled meat detector. Find more information at: 2012.igem.org/Team:Groningen

ORGANISM(S): Bacillus subtilis subsp. subtilis str. 168 Bacillus subtilis

PROVIDER: GSE50538 | GEO | 2013/09/04

SECONDARY ACCESSION(S): PRJNA217912

REPOSITORIES: GEO

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B. subtilis response to rotten meat volatiles.

Project description:To find a promoter upregulated in the presence of rotten meat, we exposed B. subtilis 168 to the volatiles of rotten meat (mixed beef/pork) and performed a microarray comparing it to B. subtilis which was not exposed to the meat. The results where used to build iGEM Groningen 2012s Food Warden, a spoiled meat detector. Find more information at: 2012.igem.org/Team:Groningen One condition design; including dye swap, two technical replicates and two experimental replicates

2013-09-04 | E-GEOD-50538 | biostudies-arrayexpress

Bacillus subtilis subsp. subtilis str. 168

Project description:B. subtilis response to rotten meat volatiles.

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Global transcript analysis of quantitative trait loci (QTL) associated with meat tenderness in pigs

Project description:We sequenced mRNA from 32 muscles (n=16 semimembranosus,n=16 longisimus dorsi) of two pig breeds (PuÅawska and Polish Landrace), which are differing in firmness. The differences between pig groups with respect to shear force of coocked meat were significant and amounted to 64.88 N (P<0.01) in longisimus dorsi and 14.8 N (P<0.05) for semimembranosus. Examination of mRNA levels between pig breeds differing in shear force. Project ID: 217776 founded National Science Centre (NCN), title: Application of targeted next generation sequencing (NGS) in the identification of genetic markers associated with the pork quality

2015-12-06 | E-GEOD-75707 | biostudies-arrayexpress

Proteomic analysis of residues from experimental ceramics used for cooking a mixture of milk, meat and cereals

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Intramuscular fat variability in pigs

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2009-01-15 | GSE10759 | GEO

Integrative analysis of Proteomics and lipidomics profiles reveal the fat deposition and meat quality in Duroc×Guangdong small spotted pig

Project description:This study aims to explore the important factors affecting the characteristics of different parts of pork. Lipidomics and proteomics methods were used to analyze DAL (differential lipids) and DAPs (differential proteins) in five different parts(longissimus dorsi, belly meat, loin, forelegs and buttocks))of Duhua pig(Duroc×Guangdong small spotted pig)，to identify potential pathways affecting meat quality, investigating fat deposition in pork and its lipid-protein interactions. The results show that TG (triglyceride) is the lipid subclass with the highest proportion in muscle, and the pathway with the most significantly enriched lipids is GP. DAP clustered on several GO terms closely related to lipid metabolism and lipogenesis (lipid binding, lipid metabolism, lipid transport, and lipid regulation). In KEGG analysis, there are two main DAP aggregation pathways related to lipid metabolism, namely Fatty acid degradation and oxidative phosphorylation. In PPI analysis, we screened out 31 core proteins, among which NDUFA6, NDUFA9 and ACO2 are the most critical. PC (phosphatidylcholine) is regulated by SNX5, THBS1, ANXA7, TPP1, CAVIN2, and VDAC2 in the phospholipid binding pathway. TG is regulated by AUH/HADH/ACADM/ACADL/HADHA in the lipid oxidation and lipid modification pathways. Potential biomarkers are rich in SFA, MUFA and PUFA respectively, the amounts of SFA, MUFA and PUFA in the lipid measurement results are consistent with the up- and down-regulation of potential biomarker lipids. This study clarified the differences in protein and lipid compositions in different parts of Duhua pigs and provided data support for revealing the interactions between pork lipids and proteins. These findings provide contributions to the study of intramuscular fat deposition in pork from a genetic and nutritional perspective.

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Novel peptidomics-based evaluation of pork freshness via a potential peptide biomarker

Project description:This study applied peptidomics to investigate potential biomarkers for evaluating pork-meat freshness. Meat samples stored at -2, 4, 10, and 25 °C were collected at specific time points to evaluate meat freshness indicators (color, total viable count, pH, and total volatile basic nitrogen). The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) profile was analyzed, and substantial protein degradation (myosin heavy chain, paramyosin, troponin) was detected at the end of storage, regardless of the temperature. Peptidomics analysis was performed using a UHPLC-LTQ-Orbitrap mass spectrometer, and the potential peptide marker MVHMASKE was filtered via multivariate analysis and quantified by parallel reaction monitoring combined with external standard quantitation. In addition, the relationship between peptide content and change in meat freshness was verified using real-life samples and the content of MVHMASKE showed an obvious decline during storage, presenting a period of pork meat from fresh to spoilage. This study provides favorable evidences to evaluate pork meat freshness by mass spectrometry-based pep-tidomics.

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Processed Meat and Colon Carcinogenesis

Project description:Colorectal cancer kills forty five people in France every day. Epidemiological studies suggest that two cases out of three could be prevented and show that processed meat intake is a consistent risk factor. The aim of this study is to understand how meat promotes cancer, to find protective strategies, and to make compelling dietary recommendations.

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Intramuscular fat variability in pigs

Project description:Intramuscular (i.m.) fat content influencing consumerâs acceptability of pork is considered as a limiting factor for meat quality. To gain insight into the biological basis of individual variability in i.m. fat content, both gene expression profiling and proteomic investigation were associated in pig longissimus muscle (LM). Keywords: intramuscular fat, gene expression, pigs, proteomics, microarray, pork meat Animals were sampled from a population of 1,000 pigs generated as an F2 intercross between two production sire lines: FH016 (Pietrain type, France Hybrides SA, St Jean de Braye, France) and FH019 (Synthetic line, from Duroc, Hampshire and Large White founders, France Hybrides SA, St Jean de Braye, France).

2010-05-07 | E-GEOD-10759 | biostudies-arrayexpress

Proteomics and metabolomics profiling of pork exudate reveals meat spoilage during storage

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2022-08-11 | PXD033970 | Pride

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