Differences in gelling properties induced by transglutaminase in chicken muscles are explained by determining myosin heavy chain mRNA ratios using RT-PCR technique

Ahhmed A. , Birisik C., KANEKO G., USHIO H., MUGURUMA M., Yetim H., ...More

FLEISCHWIRTSCHAFT, vol.95, no.7, pp.98-104, 2015 (Journal Indexed in SCI) identifier

  • Publication Type: Article / Article
  • Volume: 95 Issue: 7
  • Publication Date: 2015
  • Title of Journal : FLEISCHWIRTSCHAFT
  • Page Numbers: pp.98-104


We investigated the differences in microbial transglutaminase (MTG)-induced protein polymerisation levels in myosin heavy chain (MHC), in relation to their mRNA ratios, among chicken muscles. The expression levels of seven MHC genes were quantified using real-time-polymerase chain reaction analysis. The dominant genes in the pectoratis and biceps were MyHC-6 and MyHC-1, respectively. Gizzard muscle expressed only MyHC-11, the most highly expressed gene among all the muscles. MyHC-7 was expressed only in cardiac muscle. Variations in expression of these genes, in terms of both specificity and quantity lead to diversity in physicochemical and gelling properties among chicken muscle. These results indicate that variations in MHC mRNA expression parallel the MHC isoforms and may account for distinctive biochemical reactions, including the reaction between MHC and transglutaminase reactivities demonstrated by SDS-PAGE. Fluctuations in gelation properties induced by MTG between muscle's reflect the different MHC protein levels, which in turn reflect the variations in MHC mRNA ratios among chicken muscles.