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  

Proteomic Analysis Revealed the Mechanism of Changes in Flavor Precursors in Tan Sheep Meat during Post-mortem Ageing

作　　者：尤丽琴[1] 姬琛 罗瑞明[1] YOU Liqin;JI Chen;LUO Ruiming(School of Agriculture,Ningxia University,Yinchuan 750021,China)

机构地区：[1]宁夏大学农学院,宁夏银川750021

出　　处：《食品科学》2021年第19期20-27,共8页Food Science

基　　金：国家自然科学基金地区科学基金项目(31860427)。

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(isobaric tags for relative and absolute quantification,iTRAQ)结合多维液相色谱串联质谱(liquid chromatography-tandem mass spectrometry,LC-MS/MS)技术研究滩羊背最长肌在各成熟时间点(0、4 d和8 d)的蛋白质组学变化情况。结果表明:滩羊肉不同成熟期差异表达蛋白主要包括代谢酶、结构蛋白和应激蛋白。随着宰后成熟的进行,代谢酶中磷酸丙糖异构酶、烯醇酶3、L-乳酸脱氢酶、磷酸葡萄糖变位酶1和丙酮酸激酶(与风味相关的关键代谢物调控酶)在成熟0~4 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、原肌球蛋白3和热休克蛋白70的表达量在成熟0~4 d时上调,在成熟4~8 d时下调较明显。采用实时荧光定量聚合酶链式反应检测滩羊肉中差异表达蛋白在mRNA转录水平上的基因相对表达量,宰后成熟过程中有4个差异表达蛋白在0~4 d和4~8 d时蛋白水平和mRNA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(肌球蛋白轻链2和肌动蛋白α1)。综上,宰后滩羊肉成熟过程中代谢酶的调控、结构蛋白的降解和应激蛋白的防护共同对风味前体物质的变化起调控作用。The objective of this study was to understand the mechanism of changes in flavor precursors in Tan sheep meat during post-mortem ageing.The proteomic analysis of Tan sheep meat at different times(0,4 and 8 days)of postmortem ageing was conducted by isobaric tags for relative and absolute quantification(iTRAQ)combined with liquid chromatography-tandem mass spectrometry(LC-MS/MS).The results showed that the differentially expressed proteins during postmortem aging mainly included metabolic enzymes,structural proteins and stress proteins.The activity of triose phosphate isomerase,enolase 3,L-lactate dehydrogenase,phosphoglucose mutase 1 and pyruvate kinase rose obviously from Day 0 to Day 4,while the expression of troponin C1,troponin T3,myosin light chain 2,myosin light chain 1,myosin 3 and heat shock protein 70 were up-regulated from Day 0 to Day 4 but significantly down-regulated from Day 4 to Day 8.The relative gene expression of differentially expressed proteins at the transcription level was evaluated using quantitative real-time polymerase chain reaction(qPCR).It turned out that for four differentially expressed proteins,namely two metabolic enzymes(L-lactate dehydrogenase and triose phosphate isomerase)and two structural proteins(myosin light chain 2 and actinα1),the mRNA and protein expression patterns between Day 0 and Day 4 as well as between Day 4 and Day 8 were consistent with each other.Therefore,the modulation of metabolic enzymes,the degradation of structural proteins,and the protective effect of stress proteins on the stability of myofibrillar protein could together regulate the changes of flavor precursors in Tan sheep meat during post-mortem ageing.

关 键 词：成熟 滩羊肉 蛋白质组学 风味前体物质 变化机理 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]