Comparative Proteomic Analysis of Glycolytic and Oxidative Muscle in Pigs.
Comparative Proteomic Analysis of Glycolytic and Oxidative Muscle in Pigs.
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肌肉品质与肌纤维类型密切相关。然而，蛋白质调节猪肌纤维类型的机制还不完全清楚。在目前的研究中，我们进行了快速/糖酵解股二头肌（BF）和慢速/氧化比目鱼肌（SOL）肌肉的蛋白质组学分析，并确定了其中的几个候选差异蛋白。我们进行了基于串联质量标签（TMT）的蛋白质组学分析，并在BF和SOL肌肉样品中鉴定了总共26，228个肽，对应于2667个蛋白质。其中，我们发现204个差异表达蛋白（DEPs）之间的BF和SOL肌肉样品，56个上调和148个下调DEPs SOL肌肉样品。DEP的KEGG和GO富集分析揭示DEP涉及一些GO术语（例如，肌动蛋白细胞骨架、肌球蛋白复合物和细胞骨架部分）和影响肌纤维类型的信号传导途径（PI 3 K-Akt和NF-κ B信号传导途径）。构建了这些DEP之间调节肌纤维类型的蛋白质-蛋白质相互作用（PPI）的调节网络，其展示了三种下调的DEP（包括PFKM、GAPDH和PKM）如何与其他蛋白质相互作用以潜在地控制糖酵解过程。这项研究为糖酵解和氧化肌肉的分子机制提供了新的认识，也为通过改变猪的肌纤维类型来提高肉品质提供了新的方法。
The quality of meat is highly correlated with muscle fiber type. However, the mechanisms via which proteins regulate muscle fiber types in pigs are not entirely understood. In the current study, we have performed proteomic profiling of fast/glycolytic biceps femoris (BF) and slow/oxidative soleus (SOL) muscles and identified several candidate differential proteins among these. We performed proteomic analyses based on tandem mass tags (TMTs) and identified a total of 26,228 peptides corresponding to 2667 proteins among the BF and SOL muscle samples. Among these, we found 204 differentially expressed proteins (DEPs) between BF and SOL muscle, with 56 up-regulated and 148 down-regulated DEPs in SOL muscle samples. KEGG and GO enrichment analyses of the DEPs revealed that the DEPs are involved in some GO terms (e.g., actin cytoskeleton, myosin complex, and cytoskeletal parts) and signaling pathways (PI3K-Akt and NF-kappa B signaling pathways) that influence muscle fiber type. A regulatory network of protein–protein interaction (PPI) between these DEPs that regulates muscle fiber types was constructed, which demonstrates how three down-regulated DEPs, including PFKM, GAPDH, and PKM, interact with other proteins to potentially control the glycolytic process. This study offers a new understanding of the molecular mechanisms in glycolytic and oxidative muscles as well as a novel approach for enhancing meat quality by transforming the type of muscle fibers in pigs.
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