François Yoannah, Marie-Etancelin Christel, Vignal Alain, Viala Didier, Davail Stéphane, Molette Caroline
Université de Pau et des Pays de l'Adour, UMR5254 Institut Pluridisciplinaire de Recherche sur l'Environnement et les Matériaux - Equipe Environnement et Microbiologie (IPREM-EEM), 40004 Mont de Marsan Cedex, France.
J Agric Food Chem. 2014 Jul 23;62(29):7140-50. doi: 10.1021/jf5006963. Epub 2014 Jul 9.
This study aimed at identifying the mechanisms implicated in "foie gras" quality variability through the study of the relationships between liver protein compositions and four liver quality phenotypes: liver weight, melting rate, and protein contents on crude or dry matter. Spots of soluble proteins were separated by bidimensional electrophoresis, and the relative abundance of proteins according to quality traits values was investigated. Twenty-three protein spots (19 unique identified proteins) showed different levels of abundance according to one or more of the traits' values. These abundance differences highlighted two groups of livers with opposite trends of abundance levels. Proteins of the first group, associated with low liver weight and melting rate, are involved in synthesis and anabolism processes, whereas proteins of the second group, associated with high liver weight and melting rate, are proteins involved in stress response. Altogether, these results highlight the variations in metabolic states underlying foie gras quality traits.
本研究旨在通过研究肝脏蛋白质组成与四种肝脏质量表型（肝脏重量、融化率以及粗物质或干物质中的蛋白质含量）之间的关系，确定与“鹅肝”质量变异性相关的机制。通过双向电泳分离可溶性蛋白质斑点，并研究蛋白质相对丰度与质量性状值之间的关系。23个蛋白质斑点（19种独特鉴定的蛋白质）根据一个或多个性状值显示出不同的丰度水平。这些丰度差异突出了两组肝脏，其丰度水平呈相反趋势。第一组蛋白质与低肝脏重量和融化率相关，参与合成和合成代谢过程，而第二组蛋白质与高肝脏重量和融化率相关，是参与应激反应的蛋白质。总之，这些结果突出了鹅肝质量性状背后代谢状态的变化。
