Mechanism of the effect of protein DJ-1 on meat quality changes during post-slaughter maturation of Qinchuan cattle

Abstract

Abstract: Abstract: In order to explore the effect of nucleic acid deglycase DJ-1 protein (DJ-1) expression on meat quality during the maturation period of post-slaughter Qinchuan cattle, In this study, the longissimus dorsi muscle of 25-month-old Qinchuan cattle was used as the research object to measure the changes of meat quality, DJ-1 expression and reaction oxygen species (ROS) at 0, 2, 4, 6 and 8 days of maturity at 4℃. The correlation between DJ-1 expression and meat quality indexes and ROS was analyzed. Based on 4D-label free quantification (4D-LFQ), the protein DJ-1 was screened and the related differential proteins were analyzed. The results showed that with the increase of maturation days, the pH decreased first and then increased, L*, a*, shear force , centrifugal loss and drip loss increased first and then decreased, b*, ROS continued to increase, and the expression of DJ-1 increased. DJ-1 was significantly positively correlated with centrifugal loss, L*,b* and ROS (P<0.01), positively correlated with L* and shear force (P<0.05), negatively correlated with pH (P<0.01), significant negative correlation with shear force (P <0.05), and not significantly correlated with a* and drip loss (P>0.05). Therefore, the expression of DJ-1 during post-mortem maturation was closely related to beef tenderness. Proteomics identified that DJ-1 and its functionally related differential proteins could exert protein homodimeric activity and bind to kinases, ion channels and ubiquitin proteases to promote the change of muscle structure of Qinchuan cattle after slaughter, and caused changes in the intracellular environment through complex biochemical reactions, which then affected the tenderness of Qinchuan cattle.

Key words: Key words: Qinchuan cattle, protein DJ-1, mature after slaughter, 4D-label free quantification, meat quality

CLC Number:

TS251.1

References

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