S-nitrosoproteomics profiling elucidates the regulatory mechanism of S-nitrosylation on beef quality

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science Pub Date : 2024-06-24 DOI:10.1016/j.meatsci.2024.109580

Qin Hou , Tianyi Gao , Rui Liu , Chao Ma , Wangang Zhang

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Abstract

This study aimed to quantitively profile the S-nitrosylation in beef semimembranosus (SM) with different treatments (nitric oxide donor or nitric oxide synthase inhibitor) by applying iodoTMT-based nitrosoproteomics. Results showed that 2096 S-nitrosylated cysteine sites in 368 proteins were detected in beef SM. Besides, differential SNO-modified proteins were screened, some of which were involved in crucial biochemical pathways, including calcium-releasing-related proteins, energy metabolic enzymes, myofibrils, and cytoskeletal proteins. GO analysis indicated that differential proteins were localized in a wide range of cellular compartments, such as cytoplasm, organelle, and mitochondrion, providing a prerequisite for S-nitrosylation exerting broad roles in post-mortem muscles. Furthermore, KEGG analysis validated that these proteins participated in the regulation of diverse post-mortem metabolic processes, especially glycolysis. To conclude, changes of S-nitrosylation levels in post-mortem muscles could impact the structure and function of crucial muscle proteins, which lead to different levels of muscle metabolism and ultimately affect beef quality.

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S-亚硝基蛋白组学分析阐明了 S-亚硝基化对牛肉品质的调控机制。

本研究旨在通过应用基于碘-TMT的亚硝基蛋白质组学，定量分析牛肉半膜（SM）在不同处理（一氧化氮供体或一氧化氮合酶抑制剂）下的S-亚硝基化情况。结果表明，在牛肉SM的368个蛋白质中检测到了2096个S-亚硝基半胱氨酸位点。此外，还筛选出了不同的SNO修饰蛋白，其中一些参与了重要的生化途径，包括钙释放相关蛋白、能量代谢酶、肌纤维和细胞骨架蛋白。GO 分析表明，差异蛋白定位于细胞质、细胞器和线粒体等多种细胞区室，这为 S-亚硝基化在死后肌肉中发挥广泛作用提供了先决条件。此外，KEGG分析还验证了这些蛋白质参与了死后多种代谢过程的调控，尤其是糖酵解过程。总之，死后肌肉中 S-亚硝基化水平的变化可能会影响关键肌肉蛋白的结构和功能，从而导致不同程度的肌肉新陈代谢，最终影响牛肉质量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Meat Science 工程技术-食品科技

CiteScore

12.60

自引率

9.90%

发文量

282

审稿时长

60 days

期刊介绍： The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.