Chicken heat shock protein HSPB1 increases and interacts with αB-crystallin in aged skeletal muscle

International trading markets of meat require the animal's age information to prevent cross-contamination of ineligible meat products. Individual livestock age is either evaluated from physiological features or verified by breeding history. However, it remains impossible to perform age verifica...

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Bibliographic Details
Published in:	Bioscience, biotechnology, and biochemistry Vol. 79; no. 11; pp. 1867 - 1875
Main Authors:	Ueda, Shuji, Kokaji, Yoshito, Simizu, Shunsaku, Honda, Kazuhisa, Yoshino, Ken-ichi, Kamisoyama, Hiroshi, Shirai, Yasuhito, Yamanoue, Minoru
Format:	Journal Article
Language:	English
Published:	England Taylor & Francis 01-01-2015 Oxford University Press
Subjects:	age-related protein Aging - metabolism Aging - pathology alpha-Crystallin B Chain - metabolism Animals Biomarkers - chemistry Chickens HSP27 Heat-Shock Proteins - metabolism Humans Meat Products - analysis Muscle, Skeletal - metabolism Muscle, Skeletal - pathology poultry skeletal muscle slaughter age Small heat shock protein slaughter age poultry Small heat shock protein skeletal muscle age-related protein
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Summary:	International trading markets of meat require the animal's age information to prevent cross-contamination of ineligible meat products. Individual livestock age is either evaluated from physiological features or verified by breeding history. However, it remains impossible to perform age verification on meat when a suspicion of error occurred in the importing country. To investigate an age-related protein in skeletal muscle of livestock, we compared protein expression among chicken pectoralis major of different ages. Results indicated that the level of expression of chicken HSPB1, one of the small heat shock proteins, was increased in aged muscles. On the other hand, other heat shock proteins, heat shock factors, and myosin heavy chain isoform did not change the expression levels in aged chicken muscle. In addition, we identified that αB-crystallin interacted with HSPB1 in aged chicken muscle. These results suggest that HSPB1 protein forms complexes with αB-crystallin in aged chicken muscle and suppose to become the candidate of age-related bio-marker for verifying the age of chicken meat. Immunohistochemical analysis of HSPB1 in chicken muscle (50 days and 500 days of age). Longitudinal sections show HSPB1 expression depending on the age in the muscle.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0916-8451 1347-6947
DOI:	10.1080/09168451.2015.1061419