基于 TMT 的定量蛋白质组学揭示了电磁场和冷冻保存技术对羊肉品质的影响

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-10-11 DOI:10.1016/j.fochx.2024.101889

Xing Lei , Wei Su , Rongmei Zhou , Yingchun Mu

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引用次数: 0

摘要

本研究探讨了电磁场保鲜（EP）和冷冻贮藏（FS）对黔北马羊肉品质的影响。利用串联质量标记（TMT）标记的定量蛋白质组学和生物信息学方法观察到，与冻存相比，电磁场保鲜能更有效地抑制pH值的升高并保持a*和b*值。此外，EP 组还能更好地保持羊肉在长期储存条件下的持水量和嫩度。蛋白质组学分析发现，在相同的贮藏时间内，两种贮藏方法有 397 个差异表达蛋白（DEPs）。GO 和 KEGG 富集分析表明，A0A452DSW4、A0A452E8M7 和 D3JYV6 等蛋白质参与了能量代谢和氧化还原过程，而 A0A452EJ66、A0A452DSW4 和 A0A452FJE8 则在蛋白质结合方面发挥了重要作用。总之，EP 技术在保持羊肉品质方面表现出卓越的优势，为羊肉保存提供了一种新方法。

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TMT-based quantitative proteomics reveals the effects of electromagnetic field and freezing preservation techniques on mutton quality

This study investigated the effects of electromagnetic field preservation (EP) and freezing storage (FS) on the quality of northern Qianbei Ma mutton. Using tandem mass tagging (TMT)-labeled quantitative proteomics and bioinformatics, it was observed that EP more effectively inhibited pH increase and maintained a* and b* values compared to FS. Furthermore, the EP group was able to better maintain the water-holding capacity and tenderness of the mutton under prolonged storage. Proteomics analysis identified 397 differentially expressed proteins (DEPs) between the two storage methods at the same storage duration. GO and KEGG enrichment analyses indicated that proteins such as A0A452DSW4, A0A452E8M7, and D3JYV6 were involved in energy metabolism and redox processes, while A0A452EJ66, A0A452DSW4, and A0A452FJE8 played significant roles in protein binding. Overall, EP technology demonstrated superior benefits for maintaining mutton quality, suggesting a novel approach for mutton preservation.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.