Huang Qicheng, Xie Ruoyu, Wu Xiaoli, Zhao Ke, Li Huanhuan, Tang Honggang, Du Hongying, Peng Xinyan, Chen Lihong, Zhang Jin
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China.
Foods. 2023 Dec 1;12(23):4348. doi: 10.3390/foods12234348.
Jinhua lean ham (LH), a dry-cured ham made from the defatted hind legs of pigs, has become increasingly popular among consumers with health concerns. However, the influence of fat removal on the quality of Jinhua ham is still not fully understood. Therefore, a label-free proteomics strategy was used to explore the protein differential profile between Jinhua fatty ham (FH) and lean ham (LH). Results showed that 179 differential proteins (DPs) were detected, including 82 up-regulated and 97 down-regulated DPs in LH vs. FH, among which actin, myosin, tropomyosin, aspartate aminotransferase, pyruvate carboxylase, and glucose-6-phosphate isomerase were considered the key DPs. GO analysis suggested that DPs were mainly involved in binding, catalytic activity, cellular process, and metabolic process, among which catalytic activity was significantly up-regulated in LH. Moreover, the main KEGG-enriched pathways of FH focused on glycogen metabolism, mainly including the TCA cycle, pyruvate metabolism, and glycolysis/gluconeogenesis. However, amino acid metabolism and oxidative phosphorylation were the main metabolic pathways in LH. From the protein differentiation perspective, fat removal significantly promoted protein degradation, amino acid metabolism, and the oxidative phosphorylation process. These findings could help us to understand the effects of fat removal on the nutritional metabolism of Jinhua hams and provide theoretical supports for developing healthier low-fat meat products.
金华火腿是一种由猪的脱脂后腿制成的腌制火腿，在关注健康的消费者中越来越受欢迎。然而，去除脂肪对金华火腿品质的影响仍未得到充分了解。因此，采用无标记蛋白质组学策略来探究金华肥火腿（FH）和瘦火腿（LH）之间的蛋白质差异图谱。结果表明，共检测到179种差异蛋白（DPs），其中与FH相比，LH中有82种上调DPs和97种下调DPs，其中肌动蛋白、肌球蛋白、原肌球蛋白、天冬氨酸转氨酶、丙酮酸羧化酶和葡萄糖-6-磷酸异构酶被认为是关键DPs。基因本体（GO）分析表明，DPs主要参与结合、催化活性、细胞过程和代谢过程，其中催化活性在LH中显著上调。此外，FH主要富集的京都基因与基因组百科全书（KEGG）通路集中在糖原代谢，主要包括三羧酸循环、丙酮酸代谢和糖酵解/糖异生。然而，氨基酸代谢和氧化磷酸化是LH中的主要代谢途径。从蛋白质分化的角度来看，去除脂肪显著促进了蛋白质降解、氨基酸代谢和氧化磷酸化过程。这些发现有助于我们了解去除脂肪对金华火腿营养代谢的影响，并为开发更健康的低脂肉类产品提供理论支持。
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