不同终极pH值和死后老化的腰长肌牛肉的脂质体和代谢组图谱。

IF 7.1 1区 农林科学 Q1 Agricultural and Biological Sciences
Alan Giovanini de Oliveira Sartori , Daniel Silva Antonelo , Gabriel Henrique Ribeiro , Luiz Alberto Colnago , Júlio César de Carvalho Balieiro , Eduardo Francisquine Delgado , Carmen Josefina Contreras Castillo
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引用次数: 0

摘要

这项探索性研究的目的是评估不同终极 pH 值(pHu)和不同老化期的腰长肌(Longissimus lumborum bull muscle)脂质组和代谢组图谱的变化。从巴西一家商业屠宰场采集的公牛肌肉被分为正常、中等和高 pHu 值,将其切成肉排,单独真空包装,并在 2 °C 下陈化 3 天(3 天)或 21 天(21 天)。通过质谱法(直接流动注射)和核磁共振法分析肌肉提取物中的脂质和代谢物,并进行下游多元数据分析。主要结果是,成对比较发现 C12:0 和 C14:0酰基肉碱是中间 pH 值肌肉的潜在生物标志物,它们与替代能量代谢的脂质分解有关,表明死后蛋白质断裂较少。有趣的是,死后早期老化(3 天)时的精氨酸浓度可能会影响之前报道的正常和高 pHu 肌肉的柔软度改善。此外,富马酸盐、甲酸盐和乙酸盐在 21 天老化时随着 pHu 肌肉的增加而上调,这分别表明三羧酸循环、氨基酸降解和丙酮酸被活性氧氧化的过程更加剧烈。据统计,这三种化合物(富马酸盐、甲酸盐和乙酸盐)对老化 21 天时 pHu 偏高的肌肉有明显区别。pHu 正常的肌肉显示出较高的糖原分解和糖酵解代谢物浓度,包括葡萄糖、甘露糖和丙酮酸。因此,我们的研究结果增进了对不同 pHu 组别牛肉陈化 21 天后的死后生化变化的了解,这对理解公牛肉质变化的机制至关重要。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Lipidome and metabolome profiling of longissimus lumborum beef with different ultimate pH and postmortem aging

The objective of this exploratory study was to assess the changes on lipidome and metabolome profiling of Longissimus lumborum bull muscle with different ultimate pH (pHu) and aging periods. The bull muscles classified as normal, intermediate, or high pHu were collected from a Brazilian commercial slaughterhouse, cut into steaks, individually vacuum-packaged, and aged for 3 days (3-d) or 21 days (21-d) at 2 °C. Muscle extracts were analyzed for the profiles of both lipids, by mass spectrometry (via direct flow-injection), and metabolites, by nuclear magnetic resonance, with downstream multivariate data analysis. As major results, pairwise comparisons identified C12:0 and C14:0 acylcarnitines as potential biomarkers of the intermediate pHu-muscle, which are related to lipid catabolism for alternative energy metabolism and indicate less protein breakage postmortem. Interestingly, the concentration of arginine at early postmortem aging (3-d) may influence the previously reported improved tenderness in normal and high pHu-muscles. Moreover, upregulation of fumarate, formate, and acetate with increased pHu muscle at 21-d aging indicate more intense tricarboxylic acid cycle, amino acid degradation, and pyruvate oxidation by reactive oxygen species, respectively. These three compounds (fumarate, formate, and acetate) discriminated statistically the muscle with high pHu at 21-d aging. The normal pHu-muscle showed higher concentrations of glycogenolysis and glycolysis metabolites, including glucose, mannose, and pyruvate. Hence, our results enhance knowledge of postmortem biochemical changes of beef within different pHu groups aged up to 21 days, which is essential to understand the mechanisms underpinning bull meat quality changes.

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来源期刊
Meat Science
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.
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