Li Shengsheng, Yu Qunli, Han Ling, Zhang Yimin, Tian Xiaojing, Zhao Suonan
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu 730070, PR China; Academy of Animal and Veterinary Sciences, Qinghai University, Xining, Qinghai 810016, PR China.
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu 730070, PR China.
Food Res Int. 2019 Feb;116:1336-1343. doi: 10.1016/j.foodres.2018.10.023. Epub 2018 Oct 9.
A label-free proteomics method was used to explore the effects of differentially expressed proteins on the tenderness of yak rumen smooth muscle during postmortem storage (0, 3 and 7 days) at 3 ± 1 °C. The tenderness improved significantly during storage. A total of 212 differentially expressed proteins were identified by the following comparisons: Day 3 vs.0, day 7 vs.0, and day 7 vs.3. Twenty-eight proteins were correlated with the WBSF of yak rumen smooth muscle. Calpastatin, ADP/ATP translocase 1, zyxin, LMOD1 protein, tropomyosin α-3 chain, thrombospondin-4 and UQCRC1 protein are highly related to smooth muscle tenderness, and thus, they are candidates indicators of yak rumen smooth muscle tenderness during storage. Furthermore, bioinformatics analyses revealed that the identified proteins were related to focal adhesion, vascular smooth muscle contraction, cardiac muscle contraction and necroptosis. The present results could provide proteomic insights into changes in yak rumen smooth muscle tenderness during storage and may be a valuable resource for future investigations.
采用一种无标记蛋白质组学方法，探究了在3±1°C条件下宰后储存（0、3和7天）期间差异表达蛋白对牦牛瘤胃平滑肌嫩度的影响。储存期间嫩度显著提高。通过以下比较鉴定出总共212种差异表达蛋白：第3天与第0天、第7天与第0天以及第7天与第3天。28种蛋白与牦牛瘤胃平滑肌的Warner-Bratzler剪切力（WBSF）相关。钙蛋白酶抑制蛋白、ADP/ATP转位酶1、斑联蛋白、LMOD1蛋白、原肌球蛋白α-3链、血小板反应蛋白-4和UQCRC1蛋白与平滑肌嫩度高度相关，因此，它们是储存期间牦牛瘤胃平滑肌嫩度的候选指标。此外，生物信息学分析表明，鉴定出的蛋白与粘着斑、血管平滑肌收缩、心肌收缩和坏死性凋亡有关。本研究结果可为牦牛瘤胃平滑肌储存期间嫩度变化提供蛋白质组学见解，可能是未来研究的宝贵资源。
