FOOD SCIENCE ›› 0, Vol. ›› Issue (): 0-0.

• Basic Research •     Next Articles

Proteomic analysis revealed the change mechanism of flavour precursors in Tan sheep meat during post-mortem ageing

liqin you1,ruiming LUO   

  • Received:2020-08-07 Revised:2021-08-23 Online:2021-10-15 Published:2021-10-27
  • Contact: ruiming LUO E-mail:ruimingluo.nx@126.com

Abstract: The objective of this study was to understand the change mechanism in flavour precursors in Tan sheep meat during post-mortem ageing. The changes of proteomic in Tan sheep meat during post-mortem ageing for 0, 4 and 8 days were studied by isobaric tags for relative and absolute quantification (iTRAQ) combined with liquid chromatography-tandem mass spectrometry (LC-MS/MS). The results showed that the differential expressed proteins mainly composed of metabolic enzymes, structural proteins and stress proteins were detected and screened. As the ageing goes, the activity of triose phosphate isomerase, enolase, L-lactate dehydrogenase, phosphoglucose mutase and pyruvate kinase rose obviously from Day 0 to Day 4, while the expressed contents of troponin C1, troponin T3, myosin light chain 2, myosin light chain 1, myosin 3 and heat shock protein 70 rose from Day 0 to Day 4 but dropped obviously from Day 4 to Day 8. The relative gene expression of differentially expressed proteins at the transcription level was therefore evaluated using RT-PCR. It turned out that 4 differential expressed proteins, namely 2 metabolic enzyme (L-lactate dehydrogenase and triose phosphate isomerase) and 2 structural proteins (myosin light chain 2 and actin α1), were of the same expression pattern at protein level and transcription level during post-mortem ageing. Therefore, the modulation of metabolic enzymes, degradation of structural proteins and protection of stress proteins together regulate the changes of flavor precursors in Tan sheep meat during post-mortem ageing.

Key words: Ageing, Tan sheep meat, Proteomic, Flavour precursor, Change mechanism

CLC Number: