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Evidence for calpastatin cleavage by calpain in postmortem porcine longissimus dorsi

Published online by Cambridge University Press:  20 November 2017

P. L. Sensky ,
T. Parr ,
R. G. Bardsley ,
P. J. Buttery  and
C. Warkup
P. L. Sensky
Affiliation:
Division of Nutritional Biochemistry, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
T. Parr
Affiliation:
Division of Nutritional Biochemistry, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
R. G. Bardsley
Affiliation:
Division of Nutritional Biochemistry, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
P. J. Buttery
Affiliation:
Division of Nutritional Biochemistry, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
C. Warkup
Affiliation:
Meat & Livestock Commission, Milton Keynes, MK6 1AX, UK
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Extract

Calpastatin is the endogenous inhibitor of the calcium-dependent protease family known as calpains and is thought to be an important determinant of postmortem tenderisation rates in beef, lamb and pork (Koohmaraie, 1996; Parr et al, 1999). Regulation of calpastatin is therefore of great importance if efforts to overcome unpredictable incidences of pork toughness are to succeed. Recent evidence in ovine tissue has shown that calpastatin is susceptible to fragmentation by calpains (Doumit and Koohmaraie, 1999). The ability of calpain to fragment calpastatin in porcine tissue was investigated and the consequences for pork quality are considered.

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2001 , 2001 , pp. 73
Copyright
Copyright © The British Society of Animal Science 2001

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References

Doumit, M. E. and Koohmaraie, M. 1999. Immunoblot analysis of calpastatin degradation: Evidence for cleavage by calpain in postmortem muscle. Journal of Animal Science 77: 1467–1473.CrossRefGoogle ScholarPubMed
Koohmaraie, M. 1996. Biochemical factors regulating the toughening and tenderization processes of meat. Meat Science 43: S193–S201.CrossRefGoogle Scholar
Parr, T., Sensky, P. L., Scothern, G. P., Bardsley, R. G., Buttery, P. J., Wood, J. D., and Warkup, C. Immunochemical study of the calpain system in porcine longissimus muscle with high and low shear force values. Journal of Animal Science 77 (suppl.1), 164.Google Scholar
Sensky, P. L., Parr, T., Lockley, A. K., Bardsley, R. G., Buttery, P. J., Wood, J. D. and Warkup, C. 1999. Altered calpain levels in longissimus muscle from normal pigs and heterozygotes with the ryanodine receptor mutation. Journal of Animal Science 77: 2956–2964.CrossRefGoogle ScholarPubMed