Analysis of the influencing mechanism of low-frequency alternating magnetic field-assisted freezing on oxidative and structural attributes of pork myofibrillar proteins based on proteomic changes

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-12-17 DOI:10.1016/j.foodchem.2024.142537

Mingming Zhu, Lijie Jiang, Wang Liu, Huijie Li, Lingxia Jiao, Hanjun Ma, Xueli Gao, Zhuangli Kang

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Abstract

Using quantitative proteomics, the study investigated the effects of low-frequency alternating magnetic field-assisted freezing (LF-MFF) on the oxidative status and structural integrity of porcine myofibrillar proteins (MPs). LF-MFF, especially at 3 mT (LF-MFF-3) and 4 mT (LF-MFF-4), significantly reduced MPs' oxidation compared to refrigerator freezing (RF) (P < 0.05). The spectroscopic analysis confirmed better structural preservation with LF-MFF-4. We identified 126 differentially abundant proteins (DAPs) associated with key metabolic pathways, including amino acid biosynthesis and oxidative phosphorylation, potentially affecting Adenosine Triphosphate (ATP) metabolism and contributing to freeze-induced protein damage and oxidative denaturation of MPs. Through correlation analysis, among the 52 DAPs in the LF-MFF-4 vs RF comparison, eight proteins with variable importance in projection (VIP) > 1.1 were identified as potential biomarkers for porcine MPs. These findings enhance our understanding of the oxidative and structural changes in MPs following LF-MFF, suggesting its potential for improving pork quality and meat preservation.

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基于蛋白质组变化的低频交变磁场辅助冷冻对猪肉肌纤维蛋白氧化和结构属性的影响机制分析

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.