Lipidome and metabolome profiling of longissimus lumborum beef with different ultimate pH and postmortem aging.

The objective of this exploratory study was to assess the changes on lipidome and metabolome profiling of Longissimus lumborum bull muscle with different ultimate pH (pHu) and aging periods. The bull muscles classified as normal, intermediate, or high pHu were collected from a Brazilian commercial slaughterhouse, cut into steaks, individually vacuum-packaged, and aged for 3 days (3-d) or 21 days (21-d) at 2 °C. Muscle extracts were analyzed for the profiles of both lipids, by mass spectrometry (via direct flow-injection), and metabolites, by nuclear magnetic resonance, with downstream multivariate data analysis. As major results, pairwise comparisons identified C12:0 and C14:0 acylcarnitines as potential biomarkers of the intermediate pHu-muscle, which are related to lipid catabolism for alternative energy metabolism and indicate less protein breakage postmortem. Interestingly, the concentration of arginine at early postmortem aging (3-d) may influence the previously reported improved tenderness in normal and high pHu-muscles. Moreover, upregulation of fumarate, formate, and acetate with increased pHu muscle at 21-d aging indicate more intense tricarboxylic acid cycle, amino acid degradation, and pyruvate oxidation by reactive oxygen species, respectively. These three compounds (fumarate, formate, and acetate) discriminated statistically the muscle with high pHu at 21-d aging. The normal pHu-muscle showed higher concentrations of glycogenolysis and glycolysis metabolites, including glucose, mannose, and pyruvate. Hence, our results enhance knowledge of postmortem biochemical changes of beef within different pHu groups aged up to 21 days, which is essential to understand the mechanisms underpinning bull meat quality changes.

In-depth exploration of the high and normal pH beef proteome: First insights emphasizing the dynamic protein changes in Longissimus thoracis muscle from pasture-finished Nellore bulls over different postmortem times.

This study aimed to evaluate for the first time the temporal dynamic changes in early postmortem proteome of normal and high ultimate pH (pHu) beef samples from the same cattle using a shotgun proteomics approach. Ten selected carcasses classified as normal (pHu < 5.8; n = 5) or high (pHu ≥ 6.2; n = 5) pHu beef from pasture-finished Nellore (Bos taurus indicus) bulls were sampled from Longissimus thoracis muscle at 30 min, 9 h and 44 h postmortem for proteome comparison. The temporal proteomics profiling quantified 863 proteins, from which 251 were differentially abundant (DAPs) between high and normal pHu at 30 min (n = 33), 9 h (n = 181) and 44 h (n = 37). Among the myriad interconnected pathways regulating pH decline during postmortem metabolism, this study revealed the pivotal role of energy metabolism, cellular response to stress, oxidoreductase activity and muscle system process pathways throughout the early postmortem. Twenty-three proteins overlap among postmortem times and may be suggested as candidate biomarkers to the dark-cutting condition development. The study further evidenced for the first time the central role of ribosomal proteins and histones in the first minutes after animal bleeding. Moreover, this study revealed the disparity in the mechanisms underpinning the development of dark-cutting beef condition among postmortem times, emphasizing multiple dynamic changes in the muscle proteome. Therefore, this study revealed important insights regarding the temporal dynamic changes that occur in early postmortem of high and normal muscle pHu beef, proposing specific pathways to determine the biological mechanisms behind dark-cutting determination.

A Theoretical Study on the Mechanisms Involved in Catalytic Dehydrogenation and Dehydration of Isopropanol on SrTiO3.

The dehydrogenation and dehydration of isopropanol on the SrO and TiO2 terminated surfaces, of the SrTiO3 perovskite, is addressed by periodic DFT calculations in order to shed light on the involved mechanisms. The results show that the dehydrogenation occurs through a mechanism involving the dissociative adsorption of the alcohol on the SrO terminated surface, followed the nucleophilic attack of a hydride species on the previously adsorbed hydrogen atom to form molecular hydrogen and the corresponding carbonyl compound. The dehydration instead occurs by the molecular adsorption of the alcohol on the TiO2 terminated surface, followed by various possible E1 elimination pathways leading to the formation of the corresponding alkene and a water molecule. The article reports a thorough study on the involved mechanisms, including identification of the transition states and intermediates along the reaction paths, and evaluation of the respective activation barriers, as well. Thus, this article provides significant insights about the mechanisms of dehydrogenation and dehydration of isopropanol on the SrTiO3 , not reported earlier in literature. The calculated barrier energies are in good agreement with experimental values.

The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period.

Bos taurus indicus bulls are very susceptible to pre-slaughter stress, which directly impacts the decline in muscle pH, leading to darker meat. The aim was to investigate the effect of succinate and atmosphere on the color stability of Nellore (Bos taurus indicus) Longissimus lumborum steaks classified by ultimate pH (pHu): normal pHu (5.40 ≤ pHu ≤ 5.79) and high pHu (pHu ≥ 5.80). The experimental treatment systems were: (i) vacuum packaging without succinate injection, (ii) HiOx-MAP (80 % O2 + 20 % CO2), and (iii) HiOx-MAP (80 % O2 + 20 % CO2) enhanced with sodium succinate injection (pH 5.4). Steaks from all treatment systems were stored at 4 °C for 14 days and tested for instrumental color, myoglobin content, oxygen consumption (OC), metmyoglobin-reducing activity (MRA), lipid oxidation, and microbiological analysis. High and normal pHu vacuum-packaged steaks exhibited greater color stability due to higher MRA. High and normal pHu steaks packaged with HiOx-MAP or HiOx-MAP enhanced with succinate showed improved color due to lower deoxymyoglobin content (%DMb) and OC up to the eighth day of storage. Still, succinate injection promoted increased (P < 0.05) lipid oxidation in normal pHu steaks and reduced MRA after 14 days. These findings emphasize the intricate interplay between pHu and packaging systems on Bos taurus indicus meat quality. Further research in this area could contribute to a better understanding of meat color abnormalities and provide insights into potential meat preservation and enhancement strategies.

Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract.

This study aimed to improve the color and oxidative stabilities of dark Nellore bull steaks with greater-than-normal ultimate pH (pHu) by the injection (8% raw wet weight basis) of a solution with L-lactate (2.5%), phosphate (0.3%) and rosemary extract (0.06%), with further packaging in high oxygen atmosphere (HiOx MAP). Longissimus lumborum muscles from pasture-fed Nellore bulls were divided into three pHu ranges: normal (<5.80), intermediate (5.81-6.19), and high (≥6.2). Muscles were then halved, with sections were randomly assigned to non-enhanced (C, n = 6/pHu range) or injected (E, n = 6/pHu range) groups, at 72 h postmortem. Each section was cut into 2 cm-slices, which were HiOx-packed and then stored for 5 days (dark) and displayed for 9 days (fluorescent lighting) at 2 °C. Higher pHu steaks exhibited greater a*, b*, h*, C* and surface oxymyoglobin and lower surface deoxymyoglobin and oxygen consumption compared to those of normal pHu between days 0 and 5 (p < 0.05). Over the time, normal-pHu muscles showed oxidative protection (lower TBARS and greater metmyoglobin reducing ability values, p < 0.05) in enhanced-steaks. Therefore, enhancement and HiOx MAP seem to produce greater-than-normal pHu Nellore bull steaks with a preferable color and quality, even after display time.

Influence of LiTaO3 (0001) and KTaO3 (001) Perovskites Structures on the Molecular Adsorption of Styrene and Styrene oxide: A Theoretical Insight by Periodic DFT Calculations.

In this research, the adsorption of styrene and styrene oxide, both biomass derivatives, on KTaO3 (001) and LiTaO3 (0001) perovskite-like structures was studied from a theoretical point of view. The study was carried out using density functional theory (DFT) calculations. The adsorption phenomenon was deeply studied by calculating the adsorption energies (Eads ), adsorbate-surface distances (Å) and evaluating the differences of charge density and charge transfer (ΔCT). For complexes adsorbed on KTaO3 (TaO2 , KO and K(OH)2 exposed layers), the highest Eads was found for styrene oxide, attributed to the oxygen reactivity of the epoxy group describing a strong interaction with the surface. However, when evaluating a K(O)2 model, a more favorable interaction of styrene with the surface is observed, resulting in a high Eads of -9.9 eV and a ΔCT of 3.1e. For LiTaO3 , more favorable interactions are found for both adsorbates compared to KTaO3 , evidenced by the higher adsorption energies and charge density differences, particularly for the styrene complex adsorbed on TaO2 exposed layer (Eads : -10.2 eV). For the LiO termination, the surface exposed oxygens are fundamental for the adsorption of styrene and styrene oxide, leading to a considerable structural distortion. The obtained results thus provide understanding of the structural features, surface reactivity and adsorption sites of LiTaO3 and KTaO3 perovskite in the context of a heterogeneous catalytic process, such as the oxidation of styrene.

A rationale for the unlike potency of avibactam and ETX2514 against OXA-24 ß-lactamase.

Diazabicyclooctanone inhibitors such as ETX2514 and avibactam have shown enhanced inhibitory performance to fight the antibiotic resistance developed by pathogens. However, avibactam is ineffective against Acinetobacter baumannii infections, unlike ETX2514. The molecular basis for this difference has not been tackled from a molecular approach, precluding the knowledge of relevant information. In this article, the mechanisms involved in the inhibition of OXA-24 by ETX2514 and avibactam are studied theoretically by hybrid QM/MM calculations. The results show that both inhibitors share the same inhibition mechanisms, comprising acylation a deacylation stages. The involved mechanisms include the same number of steps, transition states and intermediates; although they differ in the involved activation barriers. This difference accounts for the dissimilar inhibitory ability of both inhibitors. The molecular reason for this is the endocyclic double bond in the piperidine ring of ETX2514 increasing the ring strain and chemical reactivity on the N6 and C7 atoms, besides the methyl substituent, which enhance the hydrophobic character of the ring. Furthermore, Lys218 and the carboxylated Lys84 of ETX2514, play a crucial role in the mechanism by coordinating their protonation states in an on/off (protonated/deprotonated) manner, favoring the proton transference between the residues and the inhibitor.

Expression of calpain system transcripts responds inversely to beef tenderization after vitamin D3 supplementation in Nellore cattle / Expressão de transcritos do sistema calpaína responde de forma inversa ao amaciamento após suplementação com vitamina D3 em bovinos Nelore

Uma vez que o sistema calpaína é central para o amaciamento da carne e dada a importância da atividade de calpastatina na determinação da maciez de bifes de bovinos Bos taurus indicus, o objetivo do presente estudo foi determinar se a expressão do gene de µ-calpaína (CAPN1), calpastatina total (CAST T), e suas variantes (CAST I e II) foi induzido pela inclusão de vitamina D3 na dieta. Os animais receberam nenhuma ou 2 × 106 UI dose de vitamina D3 por 2 ou 8 dias antes do abate, e foram submetidos a diferentes condições durante o confinamento: exposição solar ou sombreamento artificial. Bifes do Longissimus lumborum foram fabricados e submetidos a maturação por 1, 7, e 21 dias post-mortem e posteriormente usados para determinação da força de cisalhamento e do índice de fragmentação miofibrilar. Vitamina D3 não influenciou a abundância de RNAm, exceto para maior abundância de transcritos de CAST II em animais que foram suplementados por 8 dias antes do abate. Foi encontrada associação negativa entre a abundância de CAST II e a força de cisalhamento. Essa contradição revela uma importante modulação da expressão do sistema calpaína resultado da suplementação com vitamina D que pode ser importante na determinação de estratégias para melhorar a maciez da carne.(AU)

The calpain system is the central player for meat tenderization and the calpastatin activity plays an important role in beef tenderness of Bos taurus indicus cattle. This study investigated whether dietary vitamin D3 induced gene expression of µ-calpain (CAPN1), total calpastatin (CAST T), and their variants (CAST I and II). Animals received none or 2 × 106 IU of vitamin D3 for either 2 or 8 days before slaughter and were submitted to different conditions during feedlot: sun exposure or artificial shade. Steaks from Longissimus lumborum were fabricated, aged for 1, 7, and 21 days post-mortem, and later used for the analyses of shear force and the myofibrillar fragmentation index. Vitamin D3 did not influence mRNA abundance; however, it induced a greater CAST II transcript in animals supplemented 8 days before slaughter. There was a negative association between CAST II abundance and the shear force, which revealed an important modulation of the calpain system expression due to vitamin D supplementation. This result is an important tool for strategies to improve beef tenderness.(AU)

Beef of Nellore cattle has limited tenderization despite pH decline in Longissimus lumborum

Bos taurus indicus temperament is variable and affects beef tenderization. Our objective was to investigate temperament and performance of non­castrated Nellore and identify groups based on Longissimus lumborum (LL) pH decline as well as beef characteristics produced by those groups. We investigated 94 animals with a subset of carcasses (n = 24) selected based on LL pH at 24 h postmortem (pm) to represent two groups: resistant to pH decline (> 5.8 called pH­Res; n = 10) and normal (< 5.7 called pH­Nor; n = 14). Steaks were fabricated from the LL muscle and randomly assigned to aging (2, 7, 14, and 21 days). Sarcomere length, cooking loss, myofibrillar fragmentation index (MFI), and Warner­Bratzler shear force (WBSF) were determined. Data on temperament were investigated in a multivariate approach, while beef data were compared between groups using the analysis of variance. Rectal temperature at the beginning of the finishing phase and total weight gain were greater and related to animals in the pH­Res group (p < 0.01 and p = 0.03, respectively). Temperature and pH decline curves, sarcomere length, and cooking loss revealed that pH­Res produced beef with lower quality compared to the pH­Nor group. Results for MFI and WBSF did not show differences between groups within each time pm; however, overall steaks from pH­Res were tougher (p = 0.06). Incidence of LL pH between 5.8 and 5.9 at 24 h pm did not compromise the tenderization rate or extension; however, it affected the water holding capacity in this population of Nellore cattle.(AU)

A theoretical approach for the acylation/deacylation mechanisms of avibactam in the reversible inhibition of KPC-2.

Klebsiella pneumoniae carbapenemase (KPC-2) is the most commonly encountered class A ß-lactamase variant worldwide, which confer high-level resistance to most available antibiotics. In this article we address the issue by a combined approach involving molecular dynamics simulations and hybrid quantum mechanics/molecular mechanics calculations. The study contributes to improve the understanding, at molecular level, of the acylation and deacylation stages of avibactam involved in the inhibition of KPC-2. The results show that both mechanisms, acylation and deacylation, the reaction occur via the formation of a tetrahedral intermediate. The formation of this intermediate corresponds to the rate limiting stage. The activation barriers are 19.5 kcal/mol and 23.0 kcal/mol for the acylation and deacylation stages, respectively. The associated rate constants calculated, using the Eyring equation, are 1.2 × 10-1 and 3.9 × 10-4 (s-1). These values allow estimating a value of 3.3 × 10-3 for the inhibition constant, in good agreement with the experimental value.

Effects of high-oxygen, carbon monoxide modified atmospheres and vacuum packaging on quality of Longissimus thoracis et lumborum steaks from Nellore cows during ageing.

Nellore (Bos indicus) cows play an important role in Brazilian beef production. Here, we investigated whether modified atmosphere packaging (MAP) technology could contribute to improving the quality of Nellore cow steaks. To verify this, steaks obtained from Longissimus thoracis et lumborum (LTL) were stored at 2 °C for 28 days using different packaging systems, with one being vacuum and the others being three MAP systems: 75% O2/25% CO2 (75%O2-MAP), 60% CO2/0.2% CO/39.8% N2 and 40% CO2/0.4% CO/59.6% N2 (0.2%CO-MAP and 0.4%CO-MAP, respectively). Steaks packaged using the CO-MAP showed improved color stability of fresh meat. In turn, the 75%O2-MAP drastically affected the oxidative stability related to proteins and lipids compared to both anaerobic environments (CO-MAP and vacuum). The CO-MAP increased tenderization and ultrastructural changes when compared to the aerobic MAP without affecting pH, collagen or cooking loss, which were influenced by the storage time. In conclusion, MAP technology may improve the quality and appearance of fresh meat originating from Nellore cows, being a promising alternative for the Brazilian beef industry.

Mechanistic study of the biosynthesis of R-phenylacetylcarbinol by acetohydroxyacid synthase enzyme using hybrid quantum mechanics/molecular mechanics simulations.

The biosynthesis of R-phenylacetylcarbinol (R-PAC) by the acetohydroxy acid synthase, (AHAS) is addressed by molecular dynamics simulations (MD), hybrid quantum mechanics/molecular mechanics (QM/MM), and QM/MM free energy calculations. The results show the reaction starts with the nucleophilic attack of the C2α atom of the HEThDP intermediate on the Cß atom of the carbonyl group of benzaldehyde substrate via the formation of a transition state (TS1) with the HEThDP intermediate under 4'-aminopyrimidium (APH+) form. The calculated activation free energy for this step is 17.4 kcal mol-1 at 27 °C. From this point, the reaction continues with the abstraction of Hß atom of the HEThDP intermediate by the Oß atom of benzaldehyde to form the intermediate I. The reaction is completed with the cleavage of the bond C2α-C2 to form the product R-PAC and to regenerate the ylide intermediate under the APH+ form, allowing in this way to reinitiate to the catalytic cycle once more. The calculated activation barrier for this last step is 15.9 kcal mol-1 at 27 °C.

Mechanistic study of the biosynthesis of R-phenylcarbinol by acetohydroxyacid synthase enzyme using hybrid quantum mechanics/molecular mechanics simulations.

The biosynthesis of R-phenylacetylcarbinol (R-PAC) by the acetohydroxy acid synthase, (AHAS) is addressed by molecular dynamics simulations (MD), hybrid quantum mechanics/molecular mechanics (QM/MM), and QM/MM free energy calculations. The results show the reaction starts with the nucleophilic attack of the C2α atom of the HEThDP intermediate on the Cß atom of the carbonyl group of benzaldehyde substrate via the formation of a transition state (TS1) with the HEThDP intermediate under 4'-aminopyrimidium (APH+) form. The calculated activation free energy for this step is 17.4kcal mol-1 at 27 °C. From this point, the reaction continues with the abstraction of Hß atom of the HEThDP intermediate by the Oß atom of benzaldehyde to form the intermediate I. The reaction is completed with the cleavage of the bond C2α-C2 to form the product R-PAC and to regenerate the ylide intermediate under the APH+ form, allowing in this way to reinitiate to the catalytic cycle once more. The calculated activation barrier for this last step is 15.9kcal mol-1 at 27 °C.

Shifts in soil and plant functional diversity along an altitudinal gradient in the French Alps.

OBJECTIVES: Altitude integrates changes in environmental conditions that determine shifts in vegetation, including temperature, precipitation, solar radiation and edaphogenetic processes. In turn, vegetation alters soil biophysical properties through litter input, root growth, microbial and macrofaunal interactions. The belowground traits of plant communities modify soil processes in different ways, but it is not known how root traits influence soil biota at the community level. We collected data to investigate how elevation affects belowground community traits and soil microbial and faunal communities. This dataset comprises data from a temperate climate in France and a twin study was performed in a tropical zone in Mexico. DATA DESCRIPTION: The paper describes soil physical and chemical properties, climatic variables, plant community composition and species abundance, plant community traits, soil microbial functional diversity and macrofaunal abundance and diversity. Data are provided for six elevations (1400-2400 m) ranging from montane forest to alpine prairie. We focused on soil biophysical properties beneath three dominant plant species that structure local vegetation. These data are useful for understanding how shifts in vegetation communities affect belowground processes, such as water infiltration, soil aggregation and carbon storage. Data will also help researchers understand how plant communities adjust to a changing climate/environment.

Resistance to pH decline and slower calpain-1 autolysis are associated with higher energy availability early postmortem in Bos taurus indicus cattle.

Beef from Bos taurus indicus is associated with toughness compared to Bos taurus taurus, suggesting there is antagonism between adaptability to heat and beef quality. Resistance to cellular stress in muscle may be protective postmortem, thereby delaying its conversion to meat. Therefore, our objective was to determine pH decline, calpain-1 and caspase 3 activation, and proteolysis in different biological cattle types. Angus, Brangus, and Brahman steers (n = 18) were harvested, and Longissimus lumborum were assessed postmortem for pH decline, ATP content, protease activation, and calpastatin content; and myofibrillar protein degradation was evaluated in beef aged to 14d. Brahman Longissimus lumborum exhibited resistance to pH decline, greater ATP content at 1 h, and delayed calpain-1 autolysis. Although content of caspase-3 zymogen was lower in Brahman, there was no evidence of caspase-3 mediated proteolysis. Greater resistance to energetic and pH changes early postmortem in Brahman Longissimus lumborum are associated with calpain-1 autolysis but not mitochondria mediated apoptosis.

Toughness in Santa Inês lamb meat has negative impact on consumer evaluation / Dureza na carne de cordeiros Santa Inês tem impacto negativo na avaliação do consumidor

Meat tenderness is a major attribute for consumers worldwide. However, few studies investigate the importance of lamb meat tenderness for Brazilian consumers. This study assessed consumers evaluation of lamb meat with high shear forces. Eight lambs were slaughtered at 32.5±2.5kg of live weight and 5 to 6 months of age. The Longissimus dorsi muscle from both half carcasses was randomly assigned to four different postmortem processes: Tough Meat (TM), obtained by cold shortening, Fresh Meat (FM), Aging for 3 (A3) and 7 (A7) days postmortem . The variables measured were the sarcomere length, shear force (WBSF) and myofibrillar fragmentation index. We also applied the sensory analysis using affective acceptance tests with hedonic scale of nine points to measure texture, juiciness and overall quality of the meat. The postmortem processing for TM resulted in shorter sarcomere and greater shear values (p <0.05) compared to all other samples, while FM, A3 and A7, did not differ between the samples. Myofibrillar fragmentation was greater for A7 compared to TM (p <0.05), while FM and A3 showed intermediate values that did not differ between the treatments. In the sensory analysis, TM samples received significantly lower scores (p <0.01) for all attributes compared to other treatments and the attributes were not different between the post rigor processes. Consumers identified and evaluated negatively the meat samples with high WBSF. However, further studies are needed to elucidate the impact of smaller differences in WBSF, at intermediate values, on consumers evaluation.(AU)

A maciez da carne é um atributo importante para os consumidores do mundo todo. Porém, ainda faltam estudos sobre sua importância na área de carne de cordeiro para consumidores brasileiros. O objetivo do estudo foi verificar a avaliação dos consumidores em relação à carne de cordeiro com força de cisalhamento elevada. Oito cordeiros foram abatidos com 32,5 ± 2,5kg de peso vivo e 5 a 6 meses de idade. O músculo Longissimus dorsi das meias carcaças foi distribuído aleatoriamente em quatro diferentes processamentos postmortem: Carne Endurecida (CE), obtido pelo encurtamento pelo frio, Carne Fresca (CF), maturada por 3 (M3) e 7 (M7) dias postmortem . As variáveis ​​medidas foram comprimento do sarcômero, força de cisalhamento (FC), índice de fragmentação miofibrilar (IFM)e testes sensoriais de aceitação afetiva com escala hedônica de nove pontos para textura, suculência e qualidade global. O processamento postmortem para CE resultou em menor sarcômero e maiores valores de FC (p <0,05) em comparação com outras amostras, enquanto estas não diferiram entre si. O IFM foi maior para M7 em relação à CE (p <0,05), enquanto CF e M3 apresentaram valores intermediários que não diferiram. Noteste sensorial, as amostras de CE receberam escores menores (p <0,01) para todos os atributos comparados aos demais tratamentos, que não diferiram entre si. Os consumidores avaliaram negativamente a carne que apresentou alta FC. Porém, estudos devem ser realizados para elucidar o impacto de diferenças menores, em faixas intermediárias de FC, na avaliação do consumidor.(AU)

Tough aged meat presents greater expression of calpastatin, which presents postmortem protein profile and tenderization related to Nellore steer temperament.

Eighteen Nellore steers were classified as either excitable (high index) or calm (low index) temperament, and high or low WB Shear Force (SF) in Longissimus lumborum at 16 days postmortem, with a subset assigned to four groups: HTHS-high temperament and SF (n = 5); HTLS-high temperament and low SF (n = 4); LTHS-low temperament and high SF (n = 4); LTLS-low temperament and SF (n = 5). Only the second calpastatin peak was detected at 48 h in the all samples, and the calpastatin activity only differed (P < .05) between shear force groups. High WBSF groups had greater expression of CAST gene (P < .05) in the high and low temperament. Western blots showed a calpastatin fragmentation pattern very particular to each group with high molecular weight bands present in the HTHS. Temperament was not a determinant factor in postmortem proteolysis variation. However, greater WBSF aged meat from high temperament animals had greater calpastatin activity and less calpastatin fragments formed during the postmortem period analyzed.

Association of calpain and calpastatin activity to postmortem myofibrillar protein degradation and sarcoplasmic proteome changes in bovine Longissiumus lumborum and Triceps brachii.

The aim of this study was to determine the extent to which calpastatin (CASN) variants (based on two chromatographic peaks; CASN-P1 and CASN-P2) explain variation in µ-calpain autolysis, protein degradation, and changes in the sarcoplasmic proteome observed during postmortem aging of beef. The Longissimus lumborum (LL) and Triceps brachii (TB) muscles were obtained from six crossbred steers and samples prepared from day 0, 1 and 7 postmortem (pm). The decline of CASN activity during aging was due to decrease of CASN-P2 in both muscles. The CASN-P2:µ-calpain ratio at day 0 was greater for TB, which presented lesser calpain autolysis, myofibrillar protein degradation, and fewer sarcoplasmic proteome changes during aging. Changes in abundance of Heat shock protein 70 family in the sarcoplasmic fraction were positively associated to proteolysis during aging, with greater differences in LL.

Molecular Insights on the Release of Avibactam from the Acyl-Enzyme Complex.

Avibactam is a non-ß-lactam ß-lactamase inhibitor for treating complicated urinary tract and respiratory infections caused by multidrug-resistant bacterial pathogens, a serious public health threat. Despite its importance, the release mechanism of avibactam from the enzyme-inhibitor complex has been scarcely studied from first principles, considering the total protein environment. This information at the molecular level is essential for the rational design of new antibiotics and inhibitors. In this article, we addressed the release of avibactam from the complex CTX-M-15 by means of molecular dynamics simulations and quantum mechanics/molecular mechanics calculations. This study provides molecular information not available earlier, including exploration of the potential energy surfaces, characterization of the observed intermediate, and their critical points, as well. Our results show that unlike that observed in the acylation reaction, the residues Glu166 and Lys73 would be in their neutral forms. Release of avibactam follows a stepwise mechanism in which the first stage corresponds to the formation of a tetrahedral intermediate, whereas the second stage corresponds to the cleavage of the Ser70-C7 bond, mediated by Lys73, either directly or through Ser130.

Toughness in Santa Inês lamb meat has negative impact on consumer evaluation / Dureza na carne de cordeiros Santa Inês tem impacto negativo na avaliação do consumidor

Meat tenderness is a major attribute for consumers worldwide. However, few studies investigate the importance of lamb meat tenderness for Brazilian consumers. This study assessed consumers’ evaluation of lamb meat with high shear forces. Eight lambs were slaughtered at 32.5±2.5kg of live weight and 5 to 6 months of age. The Longissimus dorsi muscle from both half carcasses was randomly assigned to four different postmortem processes: Tough Meat (TM), obtained by cold shortening, Fresh Meat (FM), Aging for 3 (A3) and 7 (A7) days postmortem . The variables measured were the sarcomere length, shear force (WBSF) and myofibrillar fragmentation index. We also applied the sensory analysis using affective acceptance tests with hedonic scale of nine points to measure texture, juiciness and overall quality of the meat. The postmortem processing for TM resulted in shorter sarcomere and greater shear values (p <0.05) compared to all other samples, while FM, A3 and A7, did not differ between the samples. Myofibrillar fragmentation was greater for A7 compared to TM (p <0.05), while FM and A3 showed intermediate values that did not differ between the treatments. In the sensory analysis, TM samples received significantly lower scores (p <0.01) for all attributes compared to other treatments and the attributes were not different between the post rigor processes. Consumers identified and evaluated negatively the meat samples with high WBSF. However, further studies are needed to elucidate the impact of smaller differences in WBSF, at intermediate values, on consumers’ evaluation.

A maciez da carne é um atributo importante para os consumidores do mundo todo. Porém, ainda faltam estudos sobre sua importância na área de carne de cordeiro para consumidores brasileiros. O objetivo do estudo foi verificar a avaliação dos consumidores em relação à carne de cordeiro com força de cisalhamento elevada. Oito cordeiros foram abatidos com 32,5 ± 2,5kg de peso vivo e 5 a 6 meses de idade. O músculo Longissimus dorsi das meias carcaças foi distribuído aleatoriamente em quatro diferentes processamentos postmortem: Carne Endurecida (CE), obtido pelo encurtamento pelo frio, Carne Fresca (CF), maturada por 3 (M3) e 7 (M7) dias postmortem . As variáveis ​​medidas foram comprimento do sarcômero, força de cisalhamento (FC), índice de fragmentação miofibrilar (IFM)e testes sensoriais de aceitação afetiva com escala hedônica de nove pontos para textura, suculência e qualidade global. O processamento postmortem para CE resultou em menor sarcômero e maiores valores de FC (p <0,05) em comparação com outras amostras, enquanto estas não diferiram entre si. O IFM foi maior para M7 em relação à CE (p <0,05), enquanto CF e M3 apresentaram valores intermediários que não diferiram. Noteste sensorial, as amostras de CE receberam escores menores (p <0,01) para todos os atributos comparados aos demais tratamentos, que não diferiram entre si. Os consumidores avaliaram negativamente a carne que apresentou alta FC. Porém, estudos devem ser realizados para elucidar o impacto de diferenças menores, em faixas intermediárias de FC, na avaliação do consumidor.