Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, D15KN3K Dublin 15, Ireland; School of Food and Nutritional Sciences, University College Cork, Cork T12 K8AF, Ireland.
Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, D15KN3K Dublin 15, Ireland.
Meat Sci. 2021 Jun;176:108488. doi: 10.1016/j.meatsci.2021.108488. Epub 2021 Mar 5.
Label free shotgun proteomics was used to analyse plasma and Longissimus muscle biopsies of Limousin-sired bulls, classified as 5 high-quality and 5 low-quality meat based on sensory texture traits (tenderness, juiciness and chewiness). A total of 31 putative protein biomarkers (16 in plasma and 15 in muscle) differed significantly in abundance between the two quality groups. The proteins were associated with muscle structure, energy metabolism, heat shock proteins, oxidative stress and proteolysis related pathways. Among them, B2M, AHSG, APOA4 and HP-20 (plasma), PFKM, MYH2, PTER, GSTM1 and MYPN (muscle) were good predictors of the three texture quality traits. Further, significant correlations were identified for FETUB, SERPINA7, ASL, TREH, HP, HP-25, AZGP1, APCS and SYT15, which are novel biomarkers from plasma that warrant further evaluation. This study is a significant step forward in elucidating proteomic profiles in bovine bio-fluids and muscle tissue, which may ultimately provide opportunities to processors for early assessment of beef sensory quality.
采用无标记shotgun 蛋白质组学分析了感官质地特征（嫩度、多汁性和咀嚼性）分类为 5 个高质量和 5 个低质量肉的利木赞公牛的血浆和腰大肌活检。在两个质量组之间，共有 31 种潜在的蛋白质生物标志物（血浆中 16 种，肌肉中 15 种）在丰度上存在显著差异。这些蛋白质与肌肉结构、能量代谢、热休克蛋白、氧化应激和蛋白水解相关途径有关。其中，B2M、AHSG、APOA4 和 HP-20（血浆）、PFKM、MYH2、PTER、GSTM1 和 MYPN（肌肉）是三种质地质量性状的良好预测因子。此外，还鉴定了 FETUB、SERPINA7、ASL、TREH、HP、HP-25、AZGP1、APCS 和 SYT15 之间的显著相关性，这些是来自血浆的新的生物标志物，值得进一步评估。本研究在阐明牛生物流体和肌肉组织的蛋白质组学图谱方面迈出了重要的一步，这可能为加工商提供早期评估牛肉感官质量的机会。
