Understanding the development of color and color stability of dark cutting beef based on mitochondrial proteomics.
Understanding the development of color and color stability of dark cutting beef based on mitochondrial proteomics.
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DOI：
10.1016/j.meatsci.2020.108046
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发表时间：
2020-01
期刊：
影响因子：
7.1
通讯作者：
Shuang Wu;Xin Luo;Xiaoyin Yang;D. Hopkins;Y. Mao;Yimin Zhang
中科院分区：
文献类型：
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作者：
Shuang Wu;Xin Luo;Xiaoyin Yang;D. Hopkins;Y. Mao;Yimin Zhang
采用无标记蛋白质组学技术研究了黑切牛肉的颜色及其稳定性。DC （pH = 6.86）和正常牛肉（pH = 5.49）的颜色性状在展示7 d内进行测定。DC具有较低的红度和较高的颜色稳定性，这归因于其较高的脱氧肌红蛋白含量，较高的耗氧量，以及较高的脱氧肌红蛋白还原活性和较低的脂质氧化。两组共鉴定出28个线粒体蛋白差异表达（fold change >1.8），其中21个蛋白在DC中过表达，主要涉及氧化磷酸化、还原当量的产生、TCA循环和伴侣蛋白。这些提高了线粒体呼吸水平，降低了MetMb和肌红蛋白的稳定性和线粒体功能，导致了DC的颜色特征。此外，戊二酰辅酶a脱氢酶首次被报道与肉色参数显著相关，其与肉色的直接关系值得进一步研究。
Label-free proteomics was applied to understand the color and color stability development of dark cutting beef (DC). The color traits of DC (pH = 6.86) and normal beef (pH = 5.49) were determined during 7 days of display. DC had a lower redness and greater color stability, which was attributed to its higher deoxy-myoglobin content, greater oxygen consumption, as well as higher metmyoglobin reducing activity and lower lipid oxidation. A total of 28 differentially expressed mitochondrial proteins (fold change >1.8) between the two groups were identified, with 21 proteins overexpressed in DC mainly involved in oxidative phosphorylation, generation of reducing equivalent, TCA cycle and chaperones. These enhance the level of mitochondrial respiration, the stability of reducing MetMb and myoglobin and mitochondria function, leading to color characteristics of DC. Moreover, Glutaryl-CoA dehydrogenase was for the first time reported to be significantly associated with color parameters and its direct relationship with meat color is worthy investigation.