关键词: 活性氧；宰后；牛肉；糖酵解；嫩度；串联质谱标签定量蛋白质组学；差异表达蛋白

Abstract: This study was conducted to investigate the regulatory mechanism of reactive oxygen species (ROS) on the glycolysis pathway of bovine muscle and its impact on meat tenderness at the early stage of postmortem cold storage. Fresh beef was treated with hydrogen peroxide (H2O2) as a major ROS, N-acetyl-L-cysteine (NAC) as an ROS scavenger, or physiological saline as a control before being stored at 4 ℃. After 0.5, 6, 12, 24, and 48 hours, the glycolysis level and tenderness indices were assessed. In addition, tandem mass tag (TMT)-labeled quantitative proteomics was used for protein identification and quantitative analysis of the samples after 24 hours and for screening of differential proteins in the glycolysis pathway. The findings showed that the glycolysis level increased significantly in the H2O2-treated group, and glycogenolysis and lactic acid accumulation were significantly higher than those in the other two groups (P < 0.05). In contrast, the glycolysis process was significantly suppressed by NAC treatment. The H2O2-treated group reached the ultimate pH after 12 hours, 12 and 36 hours earlier than the control and NAC groups, respectively. The shear force of the H2O2-treated group reached its maximum after 12 hours, and the myofibrillar fragmentation index (MFI) was significantly greater than that of the other two groups after 6–48 hours (P < 0.05), indicating that a higher ROS level can accelerate the tenderization of bovine muscle by enhancing the glycolysis capacity during postmortem refrigeration. Totally eight up-regulated proteins and two down-regulated proteins in the glycolysis pathway were identified in the H2O2-treated versus control groups after 24 hours of refrigeration. Among these proteins, the up-regulated core proteins of phosphoglycerate mutase (PGAM), enolase (ENO), and pyruvate dehydrogenase E1 subunit beta (PDHB) coordinated with the down-regulated pyruvate dehydrogenase E1 subunit alpha (PDHA) to accelerate the glycolysis process. In conclusion, ROS can speed up glycolysis and consequently improve meat tenderness by regulating the expression of key proteins in the glycolysis pathway.

Key words: reactive oxygen species; postmortem; bovine muscle; glycolysis; tenderness; tandem mass tag-labeled quantitative proteomics; differential proteins