Metabolomic approach to key metabolites characterizing postmortem aged loin muscle of Japanese Black (Wagyu) cattle
Metabolomic approach to key metabolites characterizing postmortem aged loin muscle of Japanese Black (Wagyu) cattle
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DOI：
10.5713/ajas.18.0648
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发表时间：
2019-08-01
期刊：
影响因子：
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通讯作者：
Watanabe, Akira
中科院分区：
文献类型：
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作者：
Muroya, Susumu;Oe, Mika;Watanabe, Akira
目的：宰后肌肉组织的肉质特性取决于骨骼肌代谢产物。本研究的目的是确定关键的代谢化合物和途径，与宰后衰老和牛肉品质在日本黑牛（JB;日本和牛品种，具有高度大理石花纹牛肉）。方法：瘦部分的胸最长肌（LT：腰）肌肉在3 JB牛屠宰后0，1，和14天收集。通过毛细管电泳飞行时间质谱分析样品的代谢谱，然后通过统计和多变量分析与生物信息学resources.Results：在总的171注释化合物，葡萄糖酸，异戊内酯，亚精胺，和营养重要物质（胆碱，硫胺素，烟酰胺）的含量升高，通过死后老化的过程中。随着牛肉老化的进行，糖酵解化合物的含量沿着乳酸的产生而增加。此外，随着时间的推移，几种二肽和16种氨基酸（包括谷氨酸、芳香族和支链氨基酸）的含量不断升高，表明肌肉中的死后蛋白质降解。三磷酸腺苷降解也在进行，通过肌苷5 '-单磷酸的暂时增加导致肌苷、黄嘌呤和次黄嘌呤的产生。半胱氨酸谷胱甘肽二硫化物，硫胺素，胆碱增加随着时间的推移，在死后肌肉老化。在生物信息学资源京都基因和基因组百科全书数据库中，LT肌肉的死后代谢组学变化被表征为主要与蛋白质消化、糖酵解、柠檬酸循环、丙酮酸代谢、磷酸戊糖代谢、烟酰胺代谢、甘油磷脂代谢、嘌呤代谢和谷胱甘肽代谢相关的途径。研究表明，在成熟牛肉中积累的化合物是营养重要的物质和风味成分，也是潜在的有用的衰老生物标志物。本研究所获得的宰后老化代谢组学数据有助于进一步了解JB及其它品种牛肉的品质。
Objective: Meat quality attributes in postmortem muscle tissues depend on skeletal muscle metabolites. The objective of this study was to determine the key metabolic compounds and pathways that are associated with postmortem aging and beef quality in Japanese Black cattle (JB; a Japanese Wagyu breed with highly marbled beef).Methods: Lean portions of Longissimus thoracis (LT: loin) muscle in 3 JB steers were collected at 0, 1, and 14 days after slaughter. The metabolomic profiles of the samples were analyzed by capillary electrophoresis time-of-flight mass spectrometry, followed by statistical and multi-variate analyses with bioinformatics resources.Results: Among the total 171 annotated compounds, the contents of gluconic acid, gluconolactone, spermidine, and the nutritionally vital substances (choline, thiamine, and nicotinamide) were elevated through the course of postmortem aging. The contents of glycolytic compounds increased along with the generation of lactic acid as the beef aging progressed. Moreover, the contents of several dipeptides and 16 amino acids, including glutamate and aromatic and branched-chain amino acids, were elevated over time, suggesting postmortem protein degradation in the muscle. Adenosine triphosphate degradation also progressed, resulting in the generation of inosine, xanthine, and hypoxanthine via the temporal increase in inosine 5'-monophosphate. Cysteine-glutathione disulfide, thiamine, and choline increased over time during the postmortem muscle aging. In the Kyoto encyclopedia of genes and genomes database, a bioinformatics resource, the postmortem metabolomic changes in LT muscle were characterized as pathways mainly related to protein digestion, glycolysis, citric acid cycle, pyruvate metabolism, pentose phosphate metabolism, nicotinamide metabolism, glycerophospholipid metabolism, purine metabolism, and glutathione metabolism.Conclusion: The compounds accumulating in aged beef were shown to be nutritionally vital substances and flavor components, as well as potential useful biomarkers of aging. The present metabolomic data during postmortem aging contribute to further understanding of the beef quality of JB and other breeds.