DIA-based quantitative proteomic analysis on porcine meat quality at different chilling rates  

作　　者：Yuqiang Bai Tongjing Yan Fei Fang Xin Li Su Wang Juan Li Chengli Hou Dequan Zhang 

机构地区：[1]Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China

出　　处：《Food Science and Human Wellness》2024年第5期2573-2583,共11页食品科学与人类健康（英文）

基　　金：support from the National Natural Science Foundation of China(32030086).

摘　　要：The objective of this study was to evaluate the effects of chilling rate on porcine meat quality from the perspective of proteome using data independent acquisition(DIA)-based quantitative proteomic strategy. M. longissimus thoracis et lumborum(n = 9) was assigned randomly to the control group(3.72 ℃/h), very fast chilling-Ⅰ group(VFC-Ⅰ, 9.31℃/h) and VFC-Ⅱ group(14.43 ℃/h). The DIA was used to analyze the difference in proteins under different chilling rates. Results showed that tenderness was improved significantly in meat at the chilling rate of 14.43 ℃/h. Seventy-nine differential abundant proteins(fold change > 1.5, P < 0.05), including 46 up-regulated and 33 down-regulated proteins, were identified and mainly involved in carbon metabolism, pyruvate metabolism and proteasome pathways. These pathways indicated that VFC delayed cell metabolism and glycolysis by down-regulating the expression of metabolic enzymes. The tenderness was improved by up-regulating the expression of proteasome and m-calpain.

关 键 词：Very fast chilling TENDERNESS PROTEOMIC GLYCOLYSIS PROTEASOME 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]