数字农科院2.0

DIA-based quantitative proteomic analysis on porcine meat quality at different chilling rates

文献类型： 外文期刊

作者： Yuqiang Bai;Tongjing Yan;Fei Fang;Xin Li;Su Wang;Juan Li;Chengli Hou;Dequan Zhang

作者机构：

关键词： Glycolysis;Proteasome;Proteomic;Tenderness;Very fast chilling

期刊名称： Food Science and Human Wellness

ISSN： 2213-4530

年卷期： 2024 年 13 卷 5 期

页码：

收录情况： SCIE（2024版） ; ; 科技核心（2024版）

摘要： The objective of this study was to evaluate the effects of chilling rate on porcine meat quality from the perspective of proteome using data independent acquisition (DIA)-based quantitative proteomic strategy. M. longissimus thoracis et lumborum (n = 9) was assigned randomly to the control group (3.72 °C/h), very fast chilling-I group (VFC-I, 9.31 °C/h) and VFC-II group (14.43 °C/h). The DIA was used to analyze the difference in proteins under different chilling rates. Results showed that tenderness was improved significantly in meat at the chilling rate of 14.43 °C/h. Seventy-nine differential abundant proteins (fold change > 1.5, P < 0.05), including 46 up-regulated and 33 down-regulated proteins, were identified and mainly involved in carbon metabolism, pyruvate metabolism and proteasome pathways. These pathways indicated that VFC delayed cell metabolism and glycolysis by down-regulating the expression of metabolic enzymes. The tenderness was improved by up-regulating the expression of proteasome and m-calpain.

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