Metabolic pathway analysis and potential biomarker identification of beef spoilage based on untargeted metabolomics.

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-09-11 DOI:10.1002/jsfa.70187

Chuan Liu, Juan Zhang, Hao Liu, Nan Liu, Lirong Sun, Jianxin Tan, Ailiang Chen, Wei Zhang

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引用次数: 0

Abstract

Background: Chilled beef is valued for its nutrition and tenderness but is vulnerable to contamination and spoilage during refrigeration. This study applied non-targeted metabolomics (ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS)) to track metabolite changes and their impact on beef quality across storage days 0, 3, 5, 7, and 10.

Results: A total of 63 potential marker compounds were identified, with amino acid, carbohydrate, and nucleotide degradation as the main drivers of spoilage and flavor change. Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment revealed purine, pentose, and amino acid metabolism as key pathways. Pearson correlation analysis highlighted hypoxanthine, citric acid, xanthosine, tyrosine, phenylalanine, xanthine, d-glucose-6-phosphate, and inosine 5'-monophosphate as strongly associated with quality decline, suggesting their potential as biomarkers of spoilage.

Conclusion: Metabolomics effectively captured biochemical dynamics during beef refrigeration. Identified pathways and metabolites provide valuable insights into spoilage mechanisms, with several compounds serving as promising biomarkers for monitoring quality changes. © 2025 Society of Chemical Industry.

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基于非靶向代谢组学的牛肉腐败代谢途径分析及潜在生物标志物鉴定。

背景：冷藏牛肉因其营养和嫩度而受到重视，但在冷藏过程中容易受到污染和变质。本研究采用非靶向代谢组学（超高效液相色谱-四极杆飞行时间质谱法（UPLC-QTOF-MS））来跟踪代谢物的变化及其对牛肉品质的影响，这些代谢物在储存第0、3、5、7和10天。结果：共鉴定出63种潜在的标记化合物，氨基酸、碳水化合物和核苷酸降解是导致腐败和风味变化的主要因素。京都基因与基因组百科全书（KEGG）富集显示嘌呤、戊糖和氨基酸代谢是关键途径。Pearson相关分析强调次黄嘌呤、柠檬酸、黄嘌呤、酪氨酸、苯丙氨酸、黄嘌呤、d-葡萄糖-6-磷酸和肌苷5'-单磷酸与质量下降密切相关，表明它们有可能作为变质的生物标志物。结论：代谢组学能有效捕获牛肉冷藏过程中的生化动力学。已确定的途径和代谢物为腐败机制提供了有价值的见解，其中一些化合物可作为监测质量变化的有前途的生物标志物。©2025化学工业协会。

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

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.