蛋白质组学揭示滩羊宰后成熟过程中风味前体物质的变化机理

摘要/Abstract

摘要： 为探讨宰后滩羊肉成熟过程中风味前体物质变化的机理，采用同位素标记相对和绝对定量技术（iTRAQ）结合多维液相色谱串联质谱（LC-MS/MS）技术研究了滩羊背最长肌在各成熟时间点（0 d、4 d和8 d）的蛋白质组学变化。结果表明：滩羊肉不同成熟期差异表达蛋白质主要包括代谢酶、结构蛋白质和应激蛋白质。随着成熟的进行，磷酸丙糖异构酶、烯醇酶、L-乳酸脱氢酶、磷酸葡萄糖变位酶和丙酮酸激酶在成熟0 d至4 d时活性上调且变化较明显；而肌钙蛋白C1、肌钙蛋白T3、肌球蛋白轻链2、肌球蛋白轻链1、肌球蛋白3和热休克蛋白70的表达量在成熟0 d至4 d时上调，而在成熟4 d至8 d时下调较明显。采用实时荧光定量PCR检测了滩羊肉中差异表达蛋白质在转录水平上的基因相对表达量，宰后成熟过程中有4个差异表达蛋白质在蛋白水平和转录水平的表达模式一致，分别为2个代谢酶（L-乳酸脱氢酶和磷酸丙糖异构酶）和2个结构蛋白质（肌球蛋白轻链2和肌动蛋白α1）。宰后滩羊肉成熟过程中代谢酶的调控、结构蛋白质的降解和应激蛋白质的防护共同对风味前体物质的变化起调控作用。

关键词: 成熟, 滩羊肉, 蛋白质组学, 风味前体物质, 变化机理

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

中图分类号:

TS205.7

尤丽琴罗瑞明. 蛋白质组学揭示滩羊宰后成熟过程中风味前体物质的变化机理[J]. 食品科学, 0, (): 0-0.

liqin you ruiming LUO. Proteomic analysis revealed the change mechanism of flavour precursors in Tan sheep meat during post-mortem ageing[J]. FOOD SCIENCE, 0, (): 0-0.

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