College of Food Science and Engineering, Shanghai Ocean University, Hucheng Ring Road 999, Pudong New District, 201306 Shanghai, China.
Analyst. 2023 Mar 13;148(6):1235-1245. doi: 10.1039/d3an00060e.
In this study, Japanese sea bass () was used as a model to link the changes in the quality traits of fish muscle during storage to the change of protein in muscle exudate. Matrix-assisted laser desorption time-of-flight mass spectrometry (MALDI-TOF MS) combined with variables importance in projection (VIP) analysis, and high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), were applied to identify the proteins by analyzing the enzymatic hydrolysates of exudates of fish muscle. The link in the identified proteins to the change in the quality traits of fish muscle during storage was explored using pyramid diagrams. Nine proteins were identified from the exudate of Japanese sea bass muscle during 12 days of storage at 4 °C. Of these, four proteins, glyceraldehyde-3-phosphate dehydrogenase (GAPDH), heat shock protein 90 (HSP90), and peroxiredoxin 1 (PRX1), and beta-actin were found to be responsible for the changes in the quality traits of fish muscle. It is promising to correlate the changes in the quality traits of fish muscle and proteins in muscle exudate MS-based protein identification and the construction of a relationship diagram to understand the mechanism of muscle change at the molecular level.
在这项研究中，我们以真鲷（）为模型，将贮藏过程中鱼肉品质特性的变化与肌肉渗出液中蛋白质的变化联系起来。采用基质辅助激光解吸飞行时间质谱（MALDI-TOF MS）结合变量重要性投影（VIP）分析和高效液相色谱-串联质谱（HPLC-MS/MS），通过分析鱼肌肉渗出液的酶解产物来鉴定蛋白质。利用金字塔图探讨了鉴定出的蛋白质与贮藏过程中鱼肉品质特性变化的关系。在 4°C 下贮藏 12 天期间，从真鲷肌肉渗出液中鉴定出 9 种蛋白质。其中，甘油醛-3-磷酸脱氢酶（GAPDH）、热休克蛋白 90（HSP90）、过氧化物酶 1（PRX1）和β-肌动蛋白等 4 种蛋白质与鱼肉品质特性的变化有关。基于 MS 的蛋白质鉴定和关系图的构建有望将鱼肉品质特性的变化与肌肉渗出液中的蛋白质相关联，从而从分子水平上了解肌肉变化的机制。
