不同年龄驼肉蛋白组成的差异分析  

Differential Analysis of Proteomes among Camel Meat from Different Ages

作　　者：斯仁达来 何静[1] 明亮[1] 伊丽[1] 吉日木图[1,2] SI Rendaai;HE Jing;MING Liang;YI Li;JI Rimutu(Key Laboratory of Dairy Biotechnology and Bioengineering,Ministry of Education,Inner Mongolia Agricultural University,Hohhot 010018,China;CHN-KAZ Camel Research Institute of Inner Mongolia,Alxa 737300,China)

机构地区：[1]内蒙古农业大学乳品生物技术与工程教育部重点实验室,内蒙古呼和浩特010018 [2]内蒙古中哈骆驼研究院,内蒙古阿拉善737300

出　　处：《食品科学》2024年第2期218-228,共11页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2020YFE0203300);内蒙古自治区科技计划项目(2019GG359)。

摘　　要：采用串联质谱标签定量蛋白质组学与液相色谱-串联质谱联用技术分析不同年龄组驼肉之间蛋白质组成差异,筛选与驼肉品质相关的关键蛋白。结果发现,蛋白质的差异表达对骆驼不同年龄肉品质的差异有重要影响。在3个年龄组(3~4、6~7岁和9~10岁;分别以Ⅰ、Ⅱ和Ⅲ表示)骆驼背最长肌中共检测到差异显著蛋白质311种;ⅠvsⅡ组、ⅡvsⅢ组以及ⅠvsⅢ组差异蛋白质数分别为245、16个和139个,其中上调蛋白质分别为194、1个和110个,下调蛋白质分别为51、15个和29个。基因本体论功能注释分析表明,结构蛋白质、代谢蛋白质和热应激蛋白质可以作为驼肉不同年龄的标志蛋白质。京都基因与基因组百科全书通路分析表明,差异蛋白质主要参与了脂肪酸代谢、糖酵解/葡萄糖生成、氨基酸的生物合成和低氧诱导因子-1信号通路;蛋白质相互作用分析表明,代谢酶类蛋白质是影响驼肉的关键连接蛋白质;相关性分析表明,共有16个差异蛋白质与嫩度品质有显著相关性,3个年龄组驼肉嫩度品质主要受肌动蛋白、组蛋白和蛋白激酶类的影响。本研究结果可为驼肉的分级评定、屠宰年龄的选择以及驼肉品质特性研究提供科学依据。The differences in the proteomes 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 quality-related proteins of camel meat.The results showed that differentially expressed proteins(DEPs)had an important effect on the quality of camel meat.A total of 311 DEPs were identified in the longissimus dorsi muscle of camels from three age groups,3–4(Ⅰ),6–7(Ⅱ),and 9–10(Ⅲ)years old.Altogether 245 DEPs were identified in groups Ⅰ versus Ⅱ,16 in groups Ⅱ versus III,and 139 in groups Ⅰ versus Ⅲ.In addition,194,1,and 110 DEPs were up-regulated,and 51,15,and 29 DEPs were down-regulated in the three comparison groups,respectively.Gene Ontology(GO)functional annotation analysis indicated that structural proteins,metabolic proteins,and heat stress proteins could be used as biomarkers for discrimination among camel meat from different ages.Kyoto Encyclopedia of Genes and Genomes(KEGG)pathway analysis showed that the DEPs were mainly involved in fatty acid metabolism,glycolysis/glucose production,amino acid biosynthesis,and the hypoxia inducible factor-1(HIF-1)signaling pathway.Protein-protein interaction(PPI)analysis showed that metabolic enzyme proteins were key network-connecting proteins that affect camel meat from different ages.Correlation analysis showed that 16 DEPs were correlated closely with meat tenderness.The tenderness of camel meat from the three age groups was mainly influenced by actin,histone and protein kinases.The results of this study can provide a scientific basis for the grading and evaluation of camel meat,the selection of optimal slaughter age,and the study of camel meat quality characteristics.

关 键 词：蛋白质组学 不同年龄 驼肉 品质特性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]