摘要
为探究秦川牛肉背最长肌在宰后成熟期间嫩度变化机理,本实验测定了不同贮藏期(0、2、4、6、8 d)能量物质、pH值和肌原纤维小片化指数的变化,并结合4维-非标记蛋白质组学技术研究蛋白组变化对嫩度的影响。研究发现:随贮藏时间的延长,剪切力呈先增大后减小的趋势,在第4天时剪切力达到最大值((157.94±2.53)N),说明此时嫩度最差;pH值呈先减小后增大的趋势,在第4天时达到最小值5.37±0.03;能量物质ATP、AMP和NADH含量随贮藏时间的延长呈下降趋势,且在0~2 d下降最为显著;肌原纤维小片化指数呈上升趋势。通过相关性分析筛选出11种与嫩度相关的差异蛋白,其中ATP5F1D、ATP5F1C、NDUFB5、NDUFA6、SUCG1通过参与糖酵解过程调节ATP含量和pH值的变化,引起肌纤维交联、肌肉僵直,进而导致嫩度的降低;PPP3R1、CAMK2D、HNRNPK、PSMD13、CTSD通过参与肌纤维膜、膜蛋白复合物、细胞器内膜、钙信号通路调控肌原纤维细胞凋亡进程和蛋白质水解过程,引起肌原纤维小片化指数升高,进而促使肉嫩度提升。
In order to explore the mechanism of the tenderness change of the longissimus dorsa muscle of Qinchuan cattle during postmortem ageing,this study measured the changes in energy substances,pH and myofibril fragmentation index(MFI)during storage up to eight days,and it explored the effect of proteomic changes on beef tenderness by four-dimensional labelfree quantification(4D-LFQ).It was found that the shear force value increased first and then decreased with storage time,reaching a maximum value of(157.94±2.53)N on the 4^(th) day,indicating the worst tenderness;however,the opposite trend was observed for the pH,reaching a minimum value of 5.37±0.03 on this day.The contents of the energy substances ATP,AMP and NADH showed a decreasing trend with storage time,and the decrease was the most significant from days zero to two,while the reverse trend was observed for MFI.Totally 11 differential proteins related to the tenderness were identified through correlation analysis.Among them,ATP5F1D,ATP5F1C,NDUFB5,NDUFA6,and SUCG1 regulated the changes in ATP content and pH by participating in the glycolysis process,causing muscle fiber cross-linking,muscle stiffness,and ultimately leading to decreased tenderness;PPP3R1,CAMK2D,HNRNPK,PSMD13,and CTSD regulated muscle cell apoptosis and proteolysis by participating in the muscle fiber membrane,the membrane protein complexes,the organelle inner membranes,and the calcium signaling pathway,resulting in an increase in MFI and ultimately contributing to improve beef tenderness.
作者
罗辉
杨波
李亚蕾
罗瑞明
张杏亚
马思丽
姬琛
LUO Hui;YANG Bo;LI Yalei;LUO Ruiming;ZHANG Xingya;MA Sili;JI Chen(School of Food&Wine,Ningxia University,Yinchuan 750021,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第11期171-179,共9页
Food Science
基金
国家自然科学基金地区科学基金项目(31660442)
宁夏回族自治区重点研发项目(2017BY068)。
关键词
秦川牛肉
背最长肌
4维-非标记定量蛋白质组学
嫩度
能量代谢
细胞凋亡
Qinchuan cattle
longissimus dorsi muscle
four-dimensional label-free quantification
tenderness
energy metabolism
apoptosis
