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Institut National de la Recherche Agronomique
A mixed research team between
INRA, INPT-ENSAT and Toulouse Veterinary Faculty of Science
X. Fernandez (director)T. Gidenne (associated director)
‘Tissus Animaux, Nutrition, Digestion, Ecosystèmes et Métabolisme’
(‘TANDEM’)
Animal tissues, nutrition, digestion, ecosystems and metabolism
Biological characteristicsof edible tissues
Controlling factorsunder studies
Genetics
Breeding strategies
Slaughter stress
ProteomicsProtein expression,
biomarkers
MetabolomicsMetabolic profiles
Tissue structure & biochemistry
Collaborations for
gene expression
The control of technological and sensory qualities of products from waterfowlsApplied goals of research
Research Group ‘Promété’ (Head : C. Molette)
Proteomes, Metabolism and Quality
Researches in the Promété group
Our main project
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R²=0.33
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Liver weight (g)
Fat loss (%)
R²=0.33
Our main project
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Fat loss (%)
R²=0.33
1000100010001000
05
101520253035
404550
400 420 440 460 480 500 520 540 560 580 600
Liver weight (g)
R²=0.14
CV = 54 %
05
101520253035
404550
400 420 440 460 480 500 520 540 560 580 600
Fat loss (%) R²=0.14
CV = 54 %
05
101520253035
404550
400 420 440 460 480 500 520 540 560 580 600
R²=0.14
CV = 54 %
05
101520253035
404550
400 420 440 460 480 500 520 540 560 580 600
R²=0.14
CV = 54 %
Understanding the biological mechanisms underlying the variability in te quality of french « Foie Gras »
Scientific approach
A combined approach to characterize hepatic tissue…
Proteomics
2-D electrophoresisShot gun
4 7
PM (
kDa)
pI
4 74 7
PM (
kDa)
pI
1 23 4
5
67
8 910 11
1213 14
1517
18 19 20
21
2223
2425 26
16
2728
2930
31
1 23 4
5
67
8 910 11
1213 14
1517
18 19 20
21
2223
2425 26
16
2728
2930
31
1 23 4
5
67
8 910 11
1213 14
1517
18 19 20
21
2223
2425 26
16
2728
2930
31
1 23 4
5
67
8 910 11
1213 14
1517
18 19 20
21
2223
2425 26
16
2728
2930
31
1 23 4
5
67
8 910 11
1213 14
1517
18 19 20
21
2223
2425 26
16
2728
2930
31
1 23 4
5
67
8 910 11
1213 14
1517
18 19 20
21
2223
2425 26
16
2728
2930
31
1 23 4
5
67
8 910 11
1213 14
1517
18 19 20
21
2223
2425 26
16
2728
2930
31
Structural characterization
Structural histologyElectron microscopy
Metabolic profiling
Triglycerides profilesMetabolomics
Structure colorationfrom « cryo-fixated » samples
An exemple of structural characterization of fatty liver
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High cooking yield Low cooking yield
Ma
trix
rat
e
a a
b
a a
b
a a
b
a a
b
20 min post mortem
After chilling
After cooking
Network extraction Computerized calculation of « matrix rate »
20 µm 20 µm 20 µm
20 min post mortem After chilling After cooking
Small and spherical lipid droplets Big and non spherical lipid droplets
Another exemple of structural characterization of fatty liver
Resine inclusions
The use of proteomics for the search of quality biomarkers
Proteins from fatty liver
Small proteins, soluble at low ionic strength
2-D electrophoresis and image analysis
coupled with identification through mass spectrometry
Heavier proteins, non soluble at low
ionic strength
Shot-gun strategy
The use of proteomics for the search of quality biomarkers
pH Gradient : 5-8
Mole
cula
r w
eig
ht
Identification of spots showing differential expression according to
liver quality
Protein/peptides identification using mass spectrometry is currently
running
2-D gel electrophoresis
The use of proteomics for the search of quality biomarkers
Shot Gun
Identification and semiquantification
of proteins and peptides in different
« strips »by mass spectrometry
.
.
.
.
.
Low cooking
yield
High cooking
yield
The use of metabolomics for the search of quality biomarkers
What can happen…
What could apparently happen…
The one who make it happening…
What really happened …
The use of metabolomics for the search of quality biomarkers
Metabolic profiling through NMR spectroscopy
Other projetcs
Tissue and cellular targets ?
Differential expression of quality biomarkers according to various pre-
slaughter treatments
Impact of reactivity to aversive stimulations ?
Comparisons of different genotypes obtained from divergent selection on HPA response to
restraint and suspension
Pre-slaughterhandling
Stress responses
Liver quality
Effect of slaughter on product quality
Recommended