抄録
Free amino acids are important components of tastants and flavor precursors in meat. To clarify the correlation between muscle fiber type and free amino acids, we determined the concentrations of various free amino acids and dipeptides in samples of different muscle tissues (n = 21), collected from 26-month-old Japanese Black steers (n = 3) at 2 days postmortem. The proportions of the myosin heavy chain (MyHC), slow (MyHC1) and fast (MyHC2) isoforms were determined by sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS–PAGE). The contents of free amino acids and dipeptides were measured by high performance liquid chromatography (HPLC). The MyHC isoform composition varied among the tissue samples. The MyHC1 proportion ranged from 6.9% ± 3.9% to 83.3% ± 16.7%. We confirmed that there was a strong positive correlation between MyHC1 composition and total free amino acid concentrations, including those for two dipeptides. Among the 31 measured free amino acids and dipeptides, 11 showed significant positive correlations and five showed significant negative correlations with MyHC1 composition. These results suggest that a high MyHC1 content induces high free amino acid contents in bovine muscles possibly because of greater oxidative metabolism. This high level of free amino acids could contribute to the intense flavor of meat that is rich in slow-twitch fibers.
| 元の言語 | 英語 |
|---|---|
| ページ（範囲） | 604-609 |
| ページ数 | 6 |
| ジャーナル | Animal Science Journal |
| 巻 | 90 |
| 発行部数 | 4 |
| DOI | |
| 出版物ステータス | 出版済み - 4 1 2019 |
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All Science Journal Classification (ASJC) codes
- Agricultural and Biological Sciences(all)
これを引用
Correlation between skeletal muscle fiber type and free amino acid levels in Japanese Black steers. / Mashima, Daisuke; Oka, Yoshiaki; Gotoh, Takafumi; Tomonaga, Shozo; Sawano, Shoko; Nakamura, Mako; Tatsumi, Ryuichi; Mizunoya, Wataru.
：: Animal Science Journal, 巻 90, 番号 4, 01.04.2019, p. 604-609.研究成果: ジャーナルへの寄稿 › 記事
}
TY - JOUR
T1 - Correlation between skeletal muscle fiber type and free amino acid levels in Japanese Black steers
AU - Mashima, Daisuke
AU - Oka, Yoshiaki
AU - Gotoh, Takafumi
AU - Tomonaga, Shozo
AU - Sawano, Shoko
AU - Nakamura, Mako
AU - Tatsumi, Ryuichi
AU - Mizunoya, Wataru
PY - 2019/4/1
Y1 - 2019/4/1
N2 - Free amino acids are important components of tastants and flavor precursors in meat. To clarify the correlation between muscle fiber type and free amino acids, we determined the concentrations of various free amino acids and dipeptides in samples of different muscle tissues (n = 21), collected from 26-month-old Japanese Black steers (n = 3) at 2 days postmortem. The proportions of the myosin heavy chain (MyHC), slow (MyHC1) and fast (MyHC2) isoforms were determined by sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS–PAGE). The contents of free amino acids and dipeptides were measured by high performance liquid chromatography (HPLC). The MyHC isoform composition varied among the tissue samples. The MyHC1 proportion ranged from 6.9% ± 3.9% to 83.3% ± 16.7%. We confirmed that there was a strong positive correlation between MyHC1 composition and total free amino acid concentrations, including those for two dipeptides. Among the 31 measured free amino acids and dipeptides, 11 showed significant positive correlations and five showed significant negative correlations with MyHC1 composition. These results suggest that a high MyHC1 content induces high free amino acid contents in bovine muscles possibly because of greater oxidative metabolism. This high level of free amino acids could contribute to the intense flavor of meat that is rich in slow-twitch fibers.
AB - Free amino acids are important components of tastants and flavor precursors in meat. To clarify the correlation between muscle fiber type and free amino acids, we determined the concentrations of various free amino acids and dipeptides in samples of different muscle tissues (n = 21), collected from 26-month-old Japanese Black steers (n = 3) at 2 days postmortem. The proportions of the myosin heavy chain (MyHC), slow (MyHC1) and fast (MyHC2) isoforms were determined by sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS–PAGE). The contents of free amino acids and dipeptides were measured by high performance liquid chromatography (HPLC). The MyHC isoform composition varied among the tissue samples. The MyHC1 proportion ranged from 6.9% ± 3.9% to 83.3% ± 16.7%. We confirmed that there was a strong positive correlation between MyHC1 composition and total free amino acid concentrations, including those for two dipeptides. Among the 31 measured free amino acids and dipeptides, 11 showed significant positive correlations and five showed significant negative correlations with MyHC1 composition. These results suggest that a high MyHC1 content induces high free amino acid contents in bovine muscles possibly because of greater oxidative metabolism. This high level of free amino acids could contribute to the intense flavor of meat that is rich in slow-twitch fibers.
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U2 - 10.1111/asj.13185
DO - 10.1111/asj.13185
M3 - Article
VL - 90
SP - 604
EP - 609
JO - Animal Science Journal
JF - Animal Science Journal
SN - 1344-3941
IS - 4
ER -