Zhao Fan, Wei Zhenqian, Bai Yun, Li Chunbao, Zhou Guanghong, Kristiansen Karsten, Wang Chong
Laboratory of Genomics and Molecular Biomedicine, Department of Biology, University of Copenhagen, 2100 Copenhagen, Denmark.
Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Metabolites. 2022 Jun 21;12(7):570. doi: 10.3390/metabo12070570.
Previous studies have evaluated pork quality by omics methods. However, proteomics coupled with metabolomics to investigate pork freshness by using pork exudates has not been reported. This study determined the changes in the profiles of peptides and metabolites in exudates from pork stored at different temperatures (25, 10, 4, and -2 °C). Multivariate statistical analysis revealed similar changes in profiles in exudates collected from pork stored at -2 and 4 °C, and additional changes following storage at higher temperatures. We identified peptides from 7 proteins and 30 metabolites differing in abundance between fresh and spoiled pork. Significant correlations between pork quality and most of the peptides from these 7 proteins and 30 metabolites were found. The present study provides insight into changes in the peptide and metabolite profiles of exudates from pork during storage at different temperatures, and our analysis suggests that such changes can be used as markers of pork spoilage.
以往的研究通过组学方法评估猪肉品质。然而，尚未见有研究报道将蛋白质组学与代谢组学相结合，利用猪肉渗出液来研究猪肉新鲜度。本研究测定了在不同温度（25、10、4和 -2℃）下储存的猪肉渗出液中肽和代谢物谱的变化。多变量统计分析表明，从 -2℃和4℃储存的猪肉中收集的渗出液谱变化相似，而在较高温度下储存后会有额外变化。我们鉴定出了7种蛋白质的肽和30种新鲜猪肉与变质猪肉中丰度不同的代谢物。发现猪肉品质与这7种蛋白质的大多数肽和30种代谢物之间存在显著相关性。本研究深入了解了猪肉在不同温度下储存期间渗出液中肽和代谢物谱的变化，我们的分析表明，这些变化可作为猪肉变质的标志物。
