Proteomic and bioinformatic analysis of proteins on cooking loss in yak longissimus thoracis
Proteomic and bioinformatic analysis of proteins on cooking loss in yak longissimus thoracis
复制标题
牦牛胸最长肌烹饪损失蛋白质的蛋白质组学和生物信息学分析
DOI：
10.1007/s00217-018-3037-0
复制
发表时间：
2018-07-01
影响因子：
3.3
通讯作者：
Han, Guangxing
中科院分区：
文献类型：
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作者：
Zuo, Huixin;Han, Ling;Han, Guangxing
对于肉类行业来说，寻找肉类持水能力 (WHC) 的潜在预测因子是一项具有挑战性的任务。根据烹饪损失数据，牦牛胸最长肌（LT）可分为低烹饪损失（LCL）和高烹饪损失（HCL）组。发现 LCL 和 HCL 组中有 26 种蛋白质的丰度存在差异。结果表明，烹饪损失可归因于结构蛋白、代谢酶、压力相关蛋白和转运蛋白。 HCL组结蛋白、肌钙蛋白T和L-乳酸脱氢酶的表达水平显着增加。然后我们使用蛋白质印迹和疏水性分析来验证代表性蛋白质。此外，蛋白质亚细胞定位的预测表明，差异丰富的蛋白质主要位于细胞质、细胞核和线粒体中。因此，蛋白质组学和生物信息学分析已被证明是量化与烹饪损失相关的蛋白质变化的绝佳工具，我们可以用它来解释牦牛肌肉中 WHC 背后的过程。
It is a challenging task for the meat industry to search for potential predictors of water-holding capacity (WHC) in meat. Based on the data obtained from cooking loss, longissimus thoracis (LT) of yak can be classified into low cooking loss (LCL) and high cooking loss (HCL) groups. Twenty-six proteins were found to be differentially abundant in the LCL and HCL groups. Results showed that cooking loss can be attributed to structural proteins, metabolic enzymes, stress-related proteins and transport protein. The expression level of desmin, troponin T and l-lactate dehydrogenase increased greatly in the HCL group. We then used western blot and hydrophobicity analysis to validate the representative proteins. Furthermore, prediction of protein subcellular localization revealed that the differentially abundant proteins were mostly positioned in the cytoplasm, nucleus and mitochondria. Accordingly, proteomic and bioinformatic analysis have proven excellent tools to quantify the changes of proteins linked to cooking loss, with which we can explain the processes behind WHC in yak muscle.