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Proteomic and parallel reaction monitoring approaches to evaluate biomarkers of mutton tenderness

文献类型： 外文期刊

作者： Zheng, Kaizhi 1 ; Yin, Yuyang 2 ; Cao, Yang 1 ; Guo, Liangyong 2 ; Li, Peng 3 ; Jiang, Junfang 1 ; Huang, Xin 1 ; Jiang, Yongqing 1 ; Wu, Jianliang 1 ;

作者机构： 1.Zhejiang Acad Agr Sci, Inst Anim Husb & Vet, Hangzhou 310021, Peoples R China

2.Huzhou Acad Agr Sci, Huzhou 313000, Peoples R China

3.Anim Dis Control & Prevent Ctr Wuxing Dist, Huzhou 313002, Peoples R China

关键词： Proteomics; PRM; Intensive fattening; Mutton; Tenderness; Biomarker

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2022 年 397 卷

页码：

收录情况： SCI

摘要： Intensive fattening usually results in the changes of meat quality. Tenderness is a central attribute for mutton sensory qualities and consumers' choice. Here, we reported that intensive fattening mutton was more tender than that of traditionally raised sheep. By proteomic approach, we found 49 differentially expressed proteins in longissimus dorsi muscle. After bioinformatics analysis, 5 cytoskeletal proteins, 3 protein binding proteins and 7 metabolic enzymes were identified as potential biomarkers for mutton tenderness. Finally, we verified the expression of these abundant proteins by parallel reaction monitoring (PRM). Collectively, our results reveal that the mutton of sheep raised by intensive fattening is more tender than that of traditionally raised sheep. Myosin-2, myosin-13, vimentin, carbonic anhydrase, carbonic anhydrase-2, Glutathione S-transferase and Microtubule-associated protein 4 isoform X1 can be candidate biomarkers for mutton tenderness. Our data also indicate a central role of cytoskeletal proteins and metabolic enzymes in determining mutton tenderness.

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