Comparative Study on Pale, Soft and Exudative (PSE) and Red, Firm and Non-Exudative (RFN) Pork: Protein Changes during Aging and the Differential Protein Expression of the Myofibrillar Fraction at 1 h Postmortem
| العنوان: | Comparative Study on Pale, Soft and Exudative (PSE) and Red, Firm and Non-Exudative (RFN) Pork: Protein Changes during Aging and the Differential Protein Expression of the Myofibrillar Fraction at 1 h Postmortem |
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| المؤلفون: | Mangang Wu, Shenglong Wu, Qingfeng Ge, Guo-Yue Wu, Wenbin Bao, Rui Liu, Hai Yu, Ke-Yue Li |
| المصدر: | Foods Volume 10 Issue 4 Foods, Vol 10, Iss 733, p 733 (2021) |
| بيانات النشر: | Multidisciplinary Digital Publishing Institute, 2021. |
| سنة النشر: | 2021 |
| مصطلحات موضوعية: | Health (social science), Plant Science, lcsh:Chemical technology, Health Professions (miscellaneous), Microbiology, Article, RFN meat, 03 medical and health sciences, proteomics, AMP-activated protein kinase, Glycolysis, lcsh:TP1-1185, PSE meat, 030304 developmental biology, postmortem aging, Gel electrophoresis, chemistry.chemical_classification, 0303 health sciences, biology, Chemistry, myofibrillar protein fraction, 0402 animal and dairy science, 04 agricultural and veterinary sciences, Metabolism, 040201 dairy & animal science, Enzyme, Biochemistry, biology.protein, Desmin, Myofibril, Food Science |
| الوصف: | In this paper, the protein changes during aging and the differences in the myofibrillar protein fraction at 1 h postmortem of pale, soft and exudative (PSE), and red, firm and non-exudative (RFN) pork longissimus thoracis (LT) were comparatively studied. The PSE and RFN groups were screened out based on the differences in their pH and lightness (L*) at 1 h, and their purge loss at 24 h postmortem. Based on the measured MFI, desmin degradation, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis, PSE meat presented more significant changes in the myofibrillar protein fraction compared to RFN meat during postmortem aging. Through liquid chromatograph-mass spectrometer/mass spectrometer (LC-MS/MS) analysis, a total of 172 differential proteins were identified, among which 151 were up-regulated and 21 were down-regulated in the PSE group. The differential proteins were muscle contraction, motor proteins, microfilaments, microtubules, glycolysis, glycogen metabolism, energy metabolism, molecular chaperones, transport, and enzyme proteins. The AMP activated protein kinase (AMPK) signaling pathway, HIF-1 signaling pathway, calcium signaling pathway, and PI3K-Akt signaling pathway were identified as the significant pathways related to meat quality. This study suggested that the different changes of the myofibrillar protein fraction were involved in the biochemical metabolism in postmortem muscle, which may contribute to the molecular understanding of PSE meat formation. |
| وصف الملف: | application/pdf |
| اللغة: | English |
| تدمد: | 2304-8158 |
| DOI: | 10.3390/foods10040733 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0fb25b18f02a30dd8cd964d15b51da6f |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi.dedup.....0fb25b18f02a30dd8cd964d15b51da6f |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 23048158 |
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| DOI: | 10.3390/foods10040733 |