Response of protein DJ-1 to oxidative stress in porcine longissimus thoracis and semimembranous muscles: Expression, oxidation, and protein interactions during postmortem aging

IF 4 2区 农林科学 Q2 CHEMISTRY, APPLIED
Rui Liu , Man Qin , Keyue Li , Hai Yu , Mangang Wu , Wenbin Bao , Qingfeng Ge
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Abstract

Reactive oxygen species (ROS) have been recognized to have a significant impact on meat quality, while the role of the antioxidant system in response to ROS in postmortem muscle remain unclear. Protein DJ-1 serves as a sensor of oxidative stress and has an antioxidant function in biological systems. Hence, this study aimed to investigate the expression, oxidation, and interaction of protein DJ-1 in porcine longissimus thoracis (LT) and semimembranous (SM) muscles, as well as its correlation with meat quality, to gain a better understanding of meat quality formation during postmortem aging. The findings indicated significant variations in pH, L*, a*, purge loss, cooking loss, and Warner-Bratzler shear force (WBSF) between the muscle groups (P < 0.05). The levels of reactive oxygen species (ROS), protein DJ-1, and oxidized DJ-1 (oxDJ-1) in SM muscle were higher than those in LT muscle throughout the 3 d of postmortem aging (P < 0.05). Moreover, protein DJ-1 and oxDJ-1 were significantly associated with water holding capacity and a* value of pork (P < 0.05). Through co-immunoprecipitation and mass spectrometry, a total of 23 DJ-1 interacting proteins were identified, mainly participating in glycolysis, energy metabolism, muscle contraction, resistance to oxidative stress, as well as amino acids biosynthesis and metabolism. These results suggest that DJ-1 may exert a regulatory influence on the development of pork quality during postmortem aging.
猪胸长肌和半膜肌中蛋白质 DJ-1 对氧化应激的反应:死后衰老过程中的表达、氧化和蛋白质相互作用
活性氧(ROS)被认为对肉质有重大影响,而抗氧化系统在死后肌肉中应对 ROS 的作用仍不清楚。蛋白质 DJ-1 是氧化应激的传感器,在生物系统中具有抗氧化功能。因此,本研究旨在调查蛋白质 DJ-1 在猪胸长肌(LT)和半膜肌(SM)中的表达、氧化、相互作用及其与肉质的相关性,以更好地了解死后老化过程中肉质的形成。研究结果表明,肌肉组间的 pH 值、L*、a*、净化损失、蒸煮损失和华纳-布拉茨勒剪切力(WBSF)存在明显差异(P < 0.05)。在3天的尸体老化过程中,SM肌肉中活性氧(ROS)、蛋白DJ-1和氧化DJ-1(oxDJ-1)的水平高于LT肌肉(P < 0.05)。此外,蛋白质DJ-1和oxDJ-1与猪肉的持水量和a*值显著相关(P < 0.05)。通过共沉淀和质谱分析,共鉴定出 23 个与 DJ-1 相互作用的蛋白质,它们主要参与糖酵解、能量代谢、肌肉收缩、抗氧化应激以及氨基酸的生物合成和代谢。这些结果表明,DJ-1可能对死后衰老过程中猪肉品质的发展具有调节作用。
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来源期刊
Journal of Food Composition and Analysis
Journal of Food Composition and Analysis 工程技术-食品科技
CiteScore
6.20
自引率
11.60%
发文量
601
审稿时长
53 days
期刊介绍: The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.
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