TMT-based quantitative proteomic analysis of porcine muscle associated with postmortem meat quality
TMT-based quantitative proteomic analysis of porcine muscle associated with postmortem meat quality
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DOI：
10.1016/j.foodchem.2020.127133
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发表时间：
2020-10-30
期刊：
影响因子：
8.8
通讯作者：
Wang, Lixian
中科院分区：
文献类型：
--
作者：
Hou, Xinhua;Liu, Qiufeng;Wang, Lixian
为了探索肉品质的分子机制，选择了来自背最长肌的四个高质量（HQ）样品和四个低质量（LQ）样品，并进行串联质量标签（TMT）标记结合质谱（MS）来寻找肉品质和蛋白质组谱之间的关联。与 HQ 肉相比，LQ 肉的 pH 值较低、颜色较浅且滴水损失较高。鉴定出约 140 个差异表达蛋白。差异表达蛋白的功能分析结果表明，HQ肉中Ca-2(+)释放减少、II型纤维含量降低、糖原含量降低以及糖原分解减少，表明与LQ肉相比，HQ肉中糖酵解程度较低。同时，一些差异表达的蛋白质表明，HQ 肉中的氧化应激和细胞凋亡水平低于 LQ 肉。这项研究根据蛋白质组图谱揭示了 HQ 肉和 LQ 肉之间的生理变化。
To explore the molecular mechanisms of meat quality, four high-quality (HQ) samples and four low-quality (LQ) samples from longissimus dorsi muscles were chosen, and tandem mass tag (TMT) labeling combined with mass spectrometry (MS) were performed to find associations between meat quality and proteome profiles. The LQ meats had lower pH, lighter color, and higher drip loss compared to the HQ meats. About 140 differentially expressed proteins were identified. Functional analysis results of differentially expressed proteins showed that decreased release of Ca-2(+), lower contents of type II fibers, lower contents of glycogen, and decreased glycogenolysis in HQ meats indicated a lower degree of glycolysis in HQ as compared to LQ meats. Meanwhile, some differentially expressed proteins suggested that the levels of oxidative stress and apoptosis were lower in HQ meats than in LQ meats. This study reveals physiological changes between HQ and LQ meats according to the proteome profiles.