Unraveling proteome changes of Sunit lamb meat in different feeding regimes and its relationship to flavor analyzed by TMT-labeled quantitative proteomic

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2023-10-02 DOI:10.1016/j.foodchem.2023.137657

Zhihao Yang , Yanru Hou , Min Zhang , Puxin Hou , Chang Liu , Lu Dou , Xiaoyu Chen , Lihua Zhao , Lin Su , Ye Jin

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Abstract

In order to explore the molecular mechanism of the effect of feeding regimes on lamb flavor, biceps femoris muscle samples from pasture-fed groups (PF) and concentrate-fed groups (CF) were chosen, and tandem mass tag (TMT) labeling combined with mass spectrometry (MS) was performed to find associations between flavor indicators and proteome profiles. The content and composition of amino acids and volatile flavor substances were better in the PF compared to the CF, with higher levels of some beneficial flavor components such as Arg, Pro Pentanal, Heptanal, Octanal, 1-octen-3-ol and 2,3-Octanedione. About 82 differentially abundant proteins (DAPs) were identified. The Kyoto encyclopedia of genes and genomes (KEGG) pathway analysis indicated that the pathways that may be associated with lamb flavor are focused on amino acid anabolism. These results provide a basis for further understanding of the molecular mechanisms of proteins in meat flavor regulation.

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利用tmt标记定量蛋白质组学分析苏尼特羔羊肉在不同饲养条件下的蛋白质组变化及其与风味的关系。

为了探讨饲喂方式对羊肉风味影响的分子机制，选取放牧组(PF)和精料饲喂组(CF)的羊股二头肌样本，采用串联质量标签(TMT)标记结合质谱分析(MS)方法，研究风味指标与蛋白质组谱之间的关系。果实中氨基酸和挥发性风味物质的含量和组成均优于果实，有益风味成分如精氨酸、正戊醛、庚烷醛、辛烷醛、1-辛烯-3-醇和2,3-辛烷二酮含量较高。鉴定出82个差异丰富蛋白(DAPs)。京都基因与基因组百科(KEGG)通路分析表明，与羊肉风味相关的通路主要集中在氨基酸合成代谢。这些结果为进一步了解蛋白质在肉味调节中的分子机制提供了基础。

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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.