秦川牛宰后成熟过程中蛋白质DJ-1对肉品质变化的影响机制  

Mechanism of the Effect of Protein DJ-1 on Changes in the Meat Quality of Qinchuan Cattle during Postmortem Aging

作　　者：张静[1] 赵文秀 司健芳 曹松敏 李亚蕾[1] 罗瑞明[1] ZHANG Jing;ZHAO Wenxiu;SI Jianfang;CAO Songmin;LI Yalei;LUO Ruiming(School of Food Science and Engineering,Ningxia University,Yinchuan 750021,China)

机构地区：[1]宁夏大学食品科学与工程学院,宁夏银川750021

出　　处：《食品科学》2024年第22期219-228,共10页Food Science

基　　金：国家自然科学基金地区科学基金项目(32160535)。

摘　　要：为探究宰后秦川牛成熟期间核酸脱甘糖酶DJ-1蛋白表达对肉品质的影响,以25月龄秦川牛背最长肌为研究对象,测定其在4℃条件下成熟0、2、4、6、8 d时的肉品质、DJ-1表达量及活性氧(reaction oxygen species,ROS)相对含量,并对DJ-1表达量与肉品质指标及ROS进行相关性分析;基于4D-非标定量(4D-label free quantification,4D-LFQ)蛋白质组学筛选DJ-1并分析相关差异蛋白。结果表明:随成熟时间的延长,pH值呈先减小后增大趋势,L^(*)值、a^(*)值、剪切力、离心损失和滴水损失呈先增大后减小趋势,b^(*)、ROS、DJ-1表达量呈上升趋势;DJ-1表达量与离心损失、L^(*)值、b^(*)值和ROS相对含量呈极显著正相关(P<0.01),与pH值呈极显著负相关(P<0.01),与剪切力呈显著负相关(P<0.05),与a^(*)值和滴水损失无显著相关性(P>0.05)。故宰后成熟期间DJ-1表达量变化与牛肉嫩度密切相关。4D-LFQ蛋白质组学鉴定出DJ-1及其功能相关的差异蛋白在细胞内通过发挥蛋白质均二聚活性并与激酶、离子通道和泛素蛋白酶等结合,同时通过蛋白酶体蛋白分解、糖酵解以及氧化应激反应对凋亡信号通路的调控等,促进宰后秦川牛肌肉结构发生变化,并经过复杂的生物化学反应引起细胞内环境改变,进而影响秦川牛的嫩度等品质。In order to explore the effect of protein/nucleic acid deglycase DJ-1(DJ-1)expression on the meat quality of Qinchuan cattle during postmortem aging,the longissimus dorsi muscle of Qinchuan cattle slaughtered at 25 months of age was aged at 4℃postmortem and evaluated for meat quality,DJ-1 expression and relative levels of reaction oxygen species(ROS)after 0,2,4,6 and 8 days.The correlation between DJ-1 expression and meat quality indexes and ROS was analyzed.Four-dimensional label-free quantitative(4D-LFQ)proteomics was deployed to analyze DJ-1 and the related differential proteins.The results showed that with the increase in aging time,the pH decreased first and then increased,the L^(*),a^(*),shear force,centrifugal loss and drip loss increased first and then decreased,and the b^(*),ROS and DJ-1 expression continued to increase.DJ-1 expression was significantly positively correlated with centrifugal loss,L^(*),b^(*)and ROS(P<0.01)and significantly negatively correlated with pH(P<0.01)as well as shear force(P<0.05),but was not significantly correlated with a^(*)or drip loss(P>0.05),leading us to conclude that changes in DJ-1 expression during postmortem aging is closely related to beef tenderness.4D-LFQ proteomics revealed that DJ-1 and its functionally related differential proteins promoted structural changes of beef muscle during postmortem aging by forming a homodimer,binding to kinases,ion channels and ubiquitin proteases,and regulating the apoptosis signaling pathway through proteasomal protein decomposition,glycolysis and the regulation of oxidative stress response.At the same time,they caused changes in the intracellular environment through complex biochemical reactions,which in turn affected beef quality attributes of Qinchuan cattle such as tenderness.

关 键 词：秦川牛 蛋白质DJ-1 宰后成熟 4D-非标定量蛋白质组学 肉品质 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]