Proteome Differences of Camel Meat from Different Ages

Abstract

Abstract: The proteome differences of camel meat from different age groups were analyzed by tandem mass tag (TMT)-based quantitative proteomics and liquid chromatography tandem mass spectrometry (LC-MS/MS) to identify the key proteins related to quality characteristics of camel meat. The result showed that the differentially expressed proteins (DEPs) had an important effect on meat quality of camel meat from different ages (3~4 years, 6~7 years, and 9~10 years; represented by I, II, and III, respectively). A total of 311 DEPs were identified in the longissimus dorsi muscle of camels from three age groups. The number of DEPs was 245 in the I vs II comparison group, 16 in the II vs III comparison group, and 139 in the I vs III comparison group. 194, 1, and 110 DEPs were up-regulated, where as 51, 15, and 29 DEPs were down-regulated. Gene Ontology (GO) functional annotation analysis indicated that structural proteins, metabolic proteins, and heat stress proteins could be used as biomarkers for different ages of camel meat. KEGG pathway analysis showed that DEPs were mainly involved in fatty acid metabolism, glycolysis/glucose production, amino acid biosynthesis, and HIF-1 signaling pathway. PPI analysis shows that metabolic enzyme proteins were key network connecting proteins that affect camel meat of different ages. Correlation analysis between DEPs and quality traits of camel meat showed that there were 16 DEPs with significant correlation were correlated closely with tenderness quality. The tenderness of camel meat from three age groups was mainly influenced by actin, histone and protein kinases. The results of this study can provide scientific basis for the grading and evaluation of camel meat, the selection of optimal slaughter age, and the study of camel meat quality characteristics.

Key words: proteomics, different ages, camel meat, quality characteristics

CLC Number:

TS252.1

SI RENDALAI jing HE Ming-Liang. Proteome Differences of Camel Meat from Different Ages[J]. FOOD SCIENCE, 0, (): 0-0.

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