食品科学

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秦川牛宰后成熟期间HSPA6对肉品质变化影响机制

马旭华1,2,李亚蕾1,2,罗瑞明1,2,张杏亚3   

  1. 1. 宁夏大学
    2. 宁夏大学
    3. 宁夏大学农学院
  • 收稿日期:2022-05-11 修回日期:2022-07-12 出版日期:2022-08-29 发布日期:2022-08-29
  • 通讯作者: 李亚蕾

Study on the mechanism of HSPA6 effect on meat quality changes during post-slaughter maturation of Qinchuan beef

, ,瑞明 LUO RuimingLUO,   

  • Received:2022-05-11 Revised:2022-07-12 Online:2022-08-29 Published:2022-08-29

摘要: 为探究秦川牛宰后热休克蛋白A6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-非标蛋白质组学(4D-Label Free Quantification,4D-LFQ)分析宰后秦川牛背最长肌中HSP70家族成员HSPA6(Heat shock protein family A (Hsp70) member 6, HSPA6)及相关差异蛋白表达。结果表明:随贮藏时间增加,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)、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、离心损失均呈先上升后下降趋势;相关性分析表明,HSPA6表达量与ATP、NADH、剪切力呈显著正相关(P< 0.05),与MFI、离心损失呈极显著负相关(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。蛋白质组学鉴定出HSPA6及24个差异蛋白质,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,引起代谢紊乱或者代谢失衡,同时还控制蛋白质随后降解、细胞凋亡和蛋白水解等变化,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: To investigate the effect of differential expression of Heat shock protein family A (Hsp70) member 6 on meat quality in post-slaughter Qinchuan beef, the longissimus dorsi muscle of Qinchuan beef was stored at 4 ℃, and the changes in meat quality were measured at 0, 2, 4, 6 and 8 d. The meat quality of the longissimus dorsi muscle of Qinchuan beef was analyzed based on 4D-Label Free Quantification (4D-LFQ). The expression of HSPA6 and related differential proteins were analyzed based on 4D-LFQ. The results showed that the expression of HSPA6 decreased with increasing storage time, the content of ATP, ADP, AMP and NADH decreased, the Myofibril fragmentation index (MFI) increased, and the shear force and centrifugal loss increased and then decreased; the correlation analysis showed that HSPA6 expression was positively correlated with ATP, 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 HSPA6 and 24 differential proteins that caused metabolic disorders or metabolic imbalances through carbohydrate derivative binding and purine nucleoside triphosphate binding by causing proteasome-mediated ubiquitin-dependent proteolytic metabolism and cellular proteolysis, and also controlled changes in subsequent protein degradation, apoptosis and protein hydrolysis, which in turn affected structural changes in muscle and reduced Tissue energy levels and ultimately affect the tenderness, MFI and water retention of Qinchuan beef through resistance to cellular structural protein degradation.

Key words: Qinchuan beef, 4D-Label Free Quantification, Heat shock protein family A (Hsp70) member 6, Meat quality

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