INRA, UMR 1289 Tissus Animaux Nutrition Digestion Ecosystème Métabolisme, F-31326 Castanet-Tolosan, France.
J Agric Food Chem. 2011 Dec 14;59(23):12617-28. doi: 10.1021/jf203058x. Epub 2011 Nov 4.
Fat loss during cooking of duck "foie gras" is the main quality issue for both processors and consumers. Despite the efforts of the processing industry to control fat loss, the variability of fatty liver cooking yield remains high and uncontrolled. To better understand the biological basis of this phenomenon, a proteomic study was conducted. To analyze the protein fraction soluble at low ionic strength (LIS), we used bidimensional electrophoresis and mass spectrometry for the identification of spots of interest. To analyze the protein fraction not soluble at low ionic strength (NS), we used the shotgun strategy. The analysis of data acquired from both protein fractions suggested that at the time of slaughter, livers with low fat loss during cooking were still in anabolic processes with regard to energy metabolism and protein synthesis, whereas livers with high fat loss during cooking developed cell protection mechanisms. The variability in the technological yield observed in processing plants could be explained by a different physiological stage of liver steatosis.
鸭“肥肝”在烹饪过程中的脂肪损失是加工商和消费者的主要质量问题。尽管加工行业努力控制脂肪损失，但脂肪肝烹饪产量的可变性仍然很高且不受控制。为了更好地理解这一现象的生物学基础，进行了一项蛋白质组学研究。为了分析低离子强度（LIS）下可溶的蛋白质部分，我们使用二维电泳和质谱技术来鉴定感兴趣的斑点。为了分析低离子强度下不可溶的蛋白质部分（NS），我们使用了鸟枪法策略。从这两种蛋白质部分获得的数据的分析表明，在屠宰时，烹饪过程中脂肪损失低的肝脏仍处于能量代谢和蛋白质合成的合成代谢过程中，而烹饪过程中脂肪损失高的肝脏则发展出了细胞保护机制。加工厂中观察到的技术产量的可变性可以通过肝脂肪变性的不同生理阶段来解释。
