应用蛋白质组学研究不同马肌肉死后嫩度变化率。

Application of proteomic to investigate the post-mortem tenderization rate of different horse muscles.

机构信息

Department of Agricultural Food and Environmental Sciences, University of Foggia, Via Napoli, 25- 71121 Foggia, Italy.

Department of Veterinary Medicine, University of Bari A. Moro, SP per Casamassima, km 3 - 70010 Valenzano (BA), Italy.

出版信息

Meat Sci. 2019 Nov;157:107885. doi: 10.1016/j.meatsci.2019.107885. Epub 2019 Jul 5.

DOI:10.1016/j.meatsci.2019.107885

PMID:31330419

Abstract

The aim of this study was to evaluate the effect of post-mortem aging on tenderness development and proteolysis of myofibrillar proteins in 3 different horse muscles. Warner-Bratzler shear force decreased during aging in all muscles, showing the lowest values in longissimus lumborum (LL) in all sampling points. Myofibril fragmentation index significantly increased in LL and semimembranosus (SM) muscles throughout aging time whereas in semitendinosus (ST) it increased after 14 days of aging. Proteomics analysis revealed the major content of intact myofibrillar proteins with high molecular weight in ST muscle in the first phase of aging, while, after 14 days a higher accumulation of TnT-derived polypeptides and spots isoforms ascribed to MLC2 and MLC1 proteins were found. Data highlight that aging affects the meat tenderness and proteolysis with different intensities in each muscle and suggest that a more extensive post-mortem proteolysis occurred in ST muscle.

摘要

本研究旨在评估死后老化对 3 种不同马肌肉嫩度发展和肌原纤维蛋白降解的影响。在所有肌肉中，随着老化的进行，Warner-Bratzler 剪切力下降，在所有采样点中，最长肌（LL）的数值最低。肌节碎片指数在整个老化过程中在 LL 和半膜肌（SM）肌肉中显著增加，而在半腱肌（ST）中则在老化 14 天后增加。蛋白质组学分析显示，在老化的第一阶段，ST 肌肉中完整的肌原纤维蛋白具有高分子量的主要含量，而在 14 天后，发现 TnT 衍生的多肽和斑点同工型的积累增加，归因于 MLC2 和 MLC1 蛋白。数据表明，老化以不同的强度影响各肌肉的肉嫩度和蛋白水解，并表明 ST 肌肉发生了更广泛的死后蛋白水解。