Accéder directement au contenu Accéder directement à la navigation
Article dans une revue

Proteomic Analysis of Duck Fatty Liver during Post-Mortem Storage Related to the Variability of Fat Loss during Cooking of "Foie Gras"

Abstract : Fat loss during cooking of duck "foie gras" is the main problem for both manufacturers and consumers. Despite the efforts of the processing industry to control fat loss, the variability of fatty liver cooking yields remains high and uncontrolled. To understand the biochemical effects of postslaughter processing on fat loss during cooking, this study characterizes for the first time the protein expression of fatty liver during chilling using a proteomic approach. For this purpose the proteins were separated according to their solubility: the protein fraction soluble in a buffer of low ionic strength (S) and the protein fraction insoluble in the same buffer (IS). Two-dimensional electrophoresis was used to analyze the S fraction and mass spectrometry for the identification of spots of interest. This analysis revealed 36 (21 identified proteins) and 34 (26 identified proteins) spots of interests in the low-fat-loss and high-fat-loss groups, respectively. The expression of proteins was lower after chilling, which revealed a suppressive effect of chilling on biological processes. The shot-gun strategy was used to analyze the IS fraction, with the identification of all the proteins by mass spectrometry. This allowed identification of 554 and 562 proteins in the low-fat-loss and high-fat-loss groups, respectively. Among these proteins, only the proteins that were up-regulated in the high-fat-loss group were significant (p value = 3.17 X 10(-3)) and corresponded to protein from the cytoskeleton and its associated proteins. Taken together, these results suggest that the variability of technological yield observed in processing plants could be explained by different aging states of fatty livers during chilling, most likely associated with different proteolytic patterns.
Liste complète des métadonnées

https://hal.inrae.fr/hal-02645025
Déposant : Migration Prodinra <>
Soumis le : vendredi 29 mai 2020 - 00:06:46
Dernière modification le : jeudi 9 juillet 2020 - 10:10:03

Identifiants

Collections

Citation

Laetitia Theron, Xavier Fernandez, Nathalie Marty-Gasset, Christophe Chambon, Didier Viala, et al.. Proteomic Analysis of Duck Fatty Liver during Post-Mortem Storage Related to the Variability of Fat Loss during Cooking of "Foie Gras". Journal of Agricultural and Food Chemistry, American Chemical Society, 2013, 61 (4), pp.920 - 930. ⟨10.1021/jf302979q⟩. ⟨hal-02645025⟩

Partager

Métriques

Consultations de la notice

14