食品科学 ›› 2023, Vol. 44 ›› Issue (13): 1-8.doi: 10.7506/spkx1002-6630-20220510-128

• 基础研究 •    下一篇

秦川牛宰后成熟期间热休克蛋白A6对肉品质变化的影响机制

马旭华,李亚蕾,罗瑞明,张杏亚   

  1. (宁夏大学食品与葡萄酒学院,宁夏 银川 750021)
  • 出版日期:2023-07-15 发布日期:2023-08-11
  • 基金资助:
    国家自然科学基金地区科学基金项目(32160535);宁夏回族自治区重点研发项目(2017BY068)

Effect of Heat Shock Protein A6 on Changes in Meat Quality of Qinchuan Cattle during Postmortem Maturation

MA Xuhua, LI Yalei, LUO Ruiming, ZHANG Xingya   

  1. (School of Food and Wine, Ningxia University, Yinchuan 750021, China)
  • Online:2023-07-15 Published:2023-08-11

摘要: 为探究秦川牛宰后热休克蛋白A6(heat shock protein A6,HSPA6)差异表达对肉品质的影响,以4 ℃条件下贮藏的秦川牛背最长肌为研究对象,测定贮藏0、2、4、6、8 d时肉品质变化情况;基于4D-非标记定量(4D-label free quantification,4D-LFQ)蛋白质组学分析宰后秦川牛背最长肌中HSP70家族成员HSPA6及相关差异蛋白表达情况。结果表明:随贮藏时间延长,HSPA6表达量呈下降趋势,三磷酸腺苷(adenosine triphosphate,ATP)、二磷酸腺苷(adenosine diphosphate,ADP)、单磷酸腺苷(adenosine monophosphate,AMP)、还原型烟酰胺腺嘌呤二核苷酸(reduced form of nicotinamide-adenine dinucleotide,NADH)含量均呈下降趋势,肌纤维小片化指数(myofibril fragmentation index,MFI)呈上升趋势,剪切力、离心损失率均呈先上升后下降趋势;由相关性分析结果可知,HSPA6表达量与ATP含量、NADH含量、剪切力呈显著正相关(P<0.05),与MFI、离心损失率呈极显著负相关(P<0.01),表明在贮藏过程中HSPA6降解与牛肉能量代谢及保水性有密切联系。蛋白质组学分析发现贮藏过程中表达量变化显著的差异蛋白中有24 种与HSPA6表达相关,通过碳水化合物衍生物结合、嘌呤核苷三磷酸结合等途径引起蛋白酶体介导泛素依赖性蛋白质分解代谢、细胞蛋白分解等,造成代谢紊乱或者代谢失衡,同时还能够控制蛋白质降解、细胞凋亡等变化,进而影响肌肉结构变化,降低组织能量水平,并通过抗细胞结构蛋白降解最终影响秦川牛肉的嫩度、MFI及保水性。

关键词: 秦川牛背最长肌;4D-非标蛋白质组学;热休克蛋白A6;肉品质

Abstract: In order to investigate the effect of differential expression of heat shock protein family A (Hsp70) member 6 (HSPA6) on the meat quality of Qinchuan cattle during postmortem maturation, the Longissimus dorsi muscle of Qinchuan cattle was stored at 4 ℃ and evaluated for meat quality at 0, 2, 4, 6 and 8 days postmortem. 4D-Label free quantification (4D-LFQ) was used to analyze the expression of HSPA6 and related differential proteins. The results showed that the expression of HSPA6 decreased with increasing storage time, the contents of adenosine triphosphate (ATP), adenosine diphosphate (ADP), adenosine monophosphate (AMP) and reduced form of nicotinamide-adenine dinucleotide (NADH) decreased, the myofibril fragmentation index (MFI) increased, and the shear force and centrifugal loss increased and then decreased. Correlation analysis showed that HSPA6 expression was positively correlated with the contents of ATP and NADH and shear force (P < 0.05) and negatively correlated with MFI and centrifugal loss (P < 0.01), indicating that HSPA6 degradation was closely related to energy metabolism and water retention in beef during storage. Proteomics identified 24 significantly differentially expressed proteins (DEPs) associated with HSPA6 expression, which could cause proteasome-mediated ubiquitin-dependent proteolytic metabolism and cellular proteolysis through carbohydrate derivative binding and purine nucleoside triphosphate binding, in turn causing metabolic disorders or imbalances. These DEPs could also control protein degradation and cell apoptosis, in turn affecting structural changes in muscle and reducing tissue energy levels, and ultimately affecting the tenderness, MFI and water retention of Qinchuan beef through resistance to cellular structural protein degradation.

Key words: Qinchuan beef Longissimus dorsi; 4D-label free quantification; heat shock protein family A (Hsp70) member 6; meat quality

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