秦川牛宰后成熟过程中线粒体翻译延长因子TUFM对肉持水性的影响

摘要/Abstract

摘要： 为探究秦川牛宰后成熟过程中线粒体翻译延长因子TUFM（Mitochondrial Tu translation elongation factor，TUFM）表达对肉的持水性影响。以秦川牛背最长肌为研究对象，测定4 ℃不同成熟时间下的pH、贮藏损失、离心损失、蒸煮损失、水分分布、肌原纤维蛋白等指标变化情况，测定不同成熟时间（0 h、96 h、192 h）下TUFM表达量及其含量，同时测定该时间段Beclin1表达量。结果显示：在秦川牛宰后成熟期间，肌原纤维蛋白发生降解，TUFM的表达量与Beclin1蛋白表达和牛肉的持水性存在密切关系，其中蛋白质组学测定的TUFM差异表达变化与TUFM含量变化趋势一致，Beclin1蛋白表达、贮藏损失、离心损失、蒸煮损失、水分分布整体均呈先上升后下降趋势，pH呈先下降后上升趋势；Pearson相关分析表明，牛背最长肌中TUFM表达量与低场核磁共振峰面积比例P2b、 Beclin1表达呈极显著正相关（P<0.01），与贮藏损失、离心损失、蒸煮损失呈显著正相关（P<0.05），与P21呈极显著负相关（P<0.01），与P22呈显著负相关（P<0.05），与pH值无显著相关性（P>0.05）。通过蛋白质组学鉴定出23种与TUFM相关的差异蛋白，通过GO、KEGG Pathway分析发现，差异蛋白可通过多种途径参与能量代谢进而介导细胞自噬；对差异蛋白和持水性指标做Pearson相关性分析发现，这5种差异蛋白（ATP5F1D、EEF1A2、GSPT1、NDUFB5、SUCLG1）与持水性指标具有显著相关性（P<0.05）。分析可知，以上6种蛋白主要通过能量代谢和氧转运等途径，正向或负向影响细胞自噬，从而影响肉的持水性

关键词: 线粒体翻译延长因子(TUFM), 持水性, 蛋白质组学, 细胞自噬

Abstract: In order to investigate the effect of Mitochondrial Tu translation elongation factor (TUFM) expression on the water holding capacity of meat during post-slaughter maturation of Qinchuan cattle, the pH, centrifugation loss, cooking loss, water distribution and myogenic fibrous protein of the longest muscle of the back of Qinchuan cattle were measured at different maturation times at 4 ℃. The pH, storage loss, centrifugal loss, cooking loss, water distribution, myofibrillar protein and other indexes were measured at different maturation times at 4 ℃, and the TUFM expression and its content were determined at different maturation times (0 h, 96 h, 192 h), and the expression of Beclin1 was also determined at the same time. The results showed that myofibrillar protein was degraded during the post-slaughter maturation period of Qinchuan cattle, and there was a close relationship between the expression of TUFM and the expression of Beclin1 protein and the water holding capacity of the beef, in which the changes in the differential expression of TUFM measured by proteomics were consistent with the trend of the changes in the content of TUFM, and the expression of Beclin1 protein, the loss in storage, loss by centrifugation, loss by cooking, and the distribution of water as a whole showed a first increased and then decreased, and pH first decreased and then increased; Pearson correlation analysis showed that the expression of TUFM in the longest muscle of the bovine back showed a highly significant positive correlation with the ratio of low-field nuclear magnetic resonance (NMR) peak area, P2b, Beclin1, and storage loss, centrifugal loss, and cooking loss (P<0.05), and a highly significant negative correlation with P21 (P<0.01), significant negative correlation with P22 (P<0.05), and no significant correlation with pH (P>0.05). Through proteomics, 23 differential proteins related to TUFM were identified, and GO and KEGG Pathway analyses showed that the differential proteins could participate in energy metabolism and mediate cellular autophagy through a variety of pathways; Pearson correlation analyses between the differential proteins and water-holding indexes showed that the five differential proteins (ATP5F1D, EEF1A2, GSPT1, NDUFB5, SUCLG1) were significantly correlated with water-holding indexes (P<0.05). The analysis showed that the above six proteins mainly affected cellular autophagy positively or negatively through the pathways of energy metabolism and oxygen transport, thus affecting the water holding capacity of meat.

Key words: Mitochondrial Tu translation elongation factor (TUFM), Water retaining capacity, proteomics, autophagy

中图分类号:

TS251.1

司健芳张静高爽马佳荣曹松敏李亚蕾罗瑞明. 秦川牛宰后成熟过程中线粒体翻译延长因子TUFM对肉持水性的影响[J]. 食品科学.

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