秦川牛肉冷藏期间能量代谢变化及其对肉品质的影响

doi:10.7506/spkx1002-6630-20201013-112

摘要/Abstract

摘要： 为探究秦川牛肉在冷藏期间能量代谢机理及其对肉品质的影响。采用4D-非标记定量蛋白质组学法研究不同贮藏期（0、4、8 d）秦川牛背最长肌中蛋白质组学变化，采用高效液相色谱法检测能量物质的变化。结果表明：与能量代谢相关的三磷酸腺苷（adenosine triphosphate，ATP）合酶亚基δ和ATP合酶亚基γ在贮藏第8天时较第0天分别上调1.516（P＝0.017）、1.579 倍（P＝0.037）；NADH脱氢酶[泛醌]1β亚复合物亚基5在贮藏第8天时较第4天调整0.497 倍（P＝0.023）；琥珀酸-辅酶A连接酶[ADP形成]亚基β在贮藏第8天时较第0天调整0.762 倍（P＝0.000 7）；NADH脱氢酶[泛醌]1α亚复合物亚基6在贮藏第4天时较第0天上调1.467 倍（P＝0.026）；细胞色素c氧化酶亚基7A1在贮藏第8天时较第4天调整0.692 倍（P＝0.024）。以上6 种蛋白表达丰度的变化通过线粒体电子传递、呼吸链复合物I装配、ATP生物合成等过程影响ATP等能量物质合成和运输过程，导致冷藏期间肌细胞中能量物质供应不足，进而影响肉品质的变化：在贮藏0～8 d期间ATP含量降低了95.07%，影响了肌红蛋白的转化，导致褐变出现；促使无氧糖酵解在产能的同时产生乳酸，引起肌肉酸化；导致细胞凋亡，肌原纤维蛋白水解促使肌肉嫩度变化。

关键词: 秦川牛肉；4D-非标记定量蛋白质组学；能量代谢；肉品质；肉色；肌肉酸化；嫩度

Abstract: In order to explore the mechanism of postmortem energy metabolism in Qinchuan cattle muscle during cold storage and its effect on meat quality, this study investigated the proteomic changes in the Longissimus dorsi muscle of Qinchuan cattle during different storage periods (0, 4 and 8 days) using 4D label-free quantitative (4D-LFQ) proteomics, and high performance liquid chromatography (HPLC) was used to detect the changes of energy substances. The results showed that ATP synthase subunit δ and ATP synthase subunit γ, both related to energy metabolism, were up-regulated by 1.516 (P = 0.017), and 1.579 times (P = 0.037), respectively on day 8 compared with those on day 0, NADH dehydrogenase [ubiquinone] 1β subunit 5 was down-regulated by 0.497 times (P = 0.023) on day 8 compared with that on day 4 and succinate CoA linker [ADP formation] subunit β was down-regulated by 0.762 times (P = 0.000 7) on day 8 compared with that on day 0, NADH dehydrogenase [ubiquinone] 1 α subunit 6 was up-regulated by 1.467 times (P = 0.026) on day 4 compared with that on day 0, and cytochrome c oxidase subunit 7A1 was down-regulated by 0.692 times (P = 0.024) on day 8 compared with that on day 4. The changes in the expression abundance of the above six proteins could affect the synthesis and transportation of ATP and other energy substances through mitochondrial electron transport, respiratory chain complex I assembly, ATP biosynthesis and other processes, thereby resulting in insufficient supply of energy materials in muscle cells during cold storage, and consequently affecting the change of meat quality. ATP content was reduced by 95.07% after 8 days of storage, affecting myoglobin transformation, leading to the occurrence of browning, promoting anaerobic glycolysis to produce energy and lactic acid, causing muscle acidification, and leading to cell apoptosis and finally myofibrillar protein hydrolysis to promote muscle tenderness changes.

Key words: Qinchuan cattle meat; 4D-label-free quantitative proteomics; energy metabolism; meat quality; meat color; muscle acidification; tenderness

中图分类号:

TS251.1

罗辉，何雨薇，张杏亚，阮振甜，罗瑞明，李亚蕾. 秦川牛肉冷藏期间能量代谢变化及其对肉品质的影响[J]. 食品科学, 2021, 42(17): 201-209.

LUO Hui, HE Yuwei, ZHANG Xingya, RUAN Zhentian, LUO Ruiming, LI Yalei. Changes in Postmortem Energy Metabolism of Qinchuan Cattle Meat during Chilled Storage and Its Effects on Meat Quality[J]. FOOD SCIENCE, 2021, 42(17): 201-209.

[1]	姬琛罗辉刘吉娟罗瑞明. 滩羊肉宰后成熟期间ATP酶变化对微观结构及保水性的影响[J]. 食品科学, 0, (): 0-0.
[2]	罗辉张杏亚何雨薇阮振甜罗瑞明李亚蕾. 秦川牛肉冷藏期间能量代谢变化机制及其对肉品质的影响[J]. , 0, (): 0-0.
[3]	周洁朱秋劲. 贵式肉品中乳酸菌的选育及其对发酵里脊火腿风味品质的影响[J]. 食品科学, 0, (): 0-0.
[4]	杜曼婷黄俐高梦丽李可相启森白艳红. 介质阻挡放电低温等离子体处理对宰后羊肉品质的影响[J]. 食品科学, 0, (): 0-0.
[5]	薛桂中黄现青宋莲军乔明武赵建生马相杰徐俊涛. 高温肉制品杂环胺防控及体内代谢调控研究进展[J]. 食品科学, 0, (): 0-0.
[6]	莫然唐善虎李思宁李琼帅李锦锦夏佳军蔡寅川. 低钠盐对不同成熟条件下自然发酵牦牛肉灌肠脂质氧化及挥发性风味物质的影响[J]. 食品科学, 0, (): 0-0.
[7]	赵莹鑫张德权葛岳向灿王振宇杨伟侯成立. 包装方式和宰后不同时间包装对羊肉品质的影响[J]. 食品科学, 0, (): 0-0.
[8]	王光宇邱伟芬徐幸莲周光宏. 冷鲜鸡肉中莓实假单胞菌NMC25的全基因组测序及分析[J]. 食品科学, 0, (): 0-0.
[9]	陈晨陈银基庄昕波汪佳佳王立健. 油脂预乳化液替代脂肪对乳化肠品质的影响[J]. , 0, (): 0-0.
[10]	要铎张月郭月英苏琳赵丽华孙雪峰靳烨. 脂肪代谢重要基因网络对呼伦贝尔羊脂肪分布和脂肪酸组成的影响[J]. 食品科学, 0, (): 0-0.
[11]	侯忠余李传友朱成林于基成唐俊妮. 一株金黄色葡萄球菌烈性噬菌体的生物学特性及其裂解效果[J]. 食品科学, 0, (): 0-0.
[12]	刘李春，蒋玉洁，申明月，谢明勇，聂少平. 天然抗氧化剂对红烧肉烹饪过程中热加工危害物形成的控制[J]. 食品科学, 2021, 42(15): 50-57.
[13]	杨致昊靳烨侯艳茹. 苏尼特羊宰后成熟过程中AMPK活性、糖酵解与肉品质指标的变化分析[J]. 食品科学, 0, (): 0-0.
[14]	刘泓郭玉杰陈永凯李侠张鸿儒张春晖姜珊. 基于电子舌检测快速判别不同物种畜禽骨蛋白肽[J]. 食品科学, 0, (): 0-0.
[15]	刘梦张顺亮赵冰潘晓倩周慧敏乔晓玲臧明伍李素朱宁吴倩蓉. 微发酵对牛肉干风味的影响[J]. , 0, (): 0-0.

秦川牛肉冷藏期间能量代谢变化及其对肉品质的影响

Changes in Postmortem Energy Metabolism of Qinchuan Cattle Meat during Chilled Storage and Its Effects on Meat Quality

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价