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Integrated 4D label-free proteomics and data mining to elucidate the effects of thermal processing on crisp grass carp protein profiles

文献类型： 外文期刊

作者： Lin, Wan -ling 1 ; Huang, Hui 2 ; Liu, Ya-qun 1 ; Liu, Han-xu 1 ; Wei, Ya 2 ; Zhao, Yong-qiang 2 ; Wang, Yue-qi 2 ; Wu, Yan-yan 2 ; Chen, Sheng-jun 2 ; Li, Lai-hao 2 ;

作者机构： 1.Hanshan Normal Univ, Sch Life Sci & Food Technol, Chaozhou 521041, Peoples R China

2.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc, Minist Agr, Guangzhou 510300, Peoples R China

3.Guangdong Prov Key Lab Funct Subst Med Edible Reso, Chaozhou 521041, Peoples R China

关键词： Crisp grass carp; Thermal processing; 4D label -free proteomics; Multidimensional data analysis

期刊名称：CURRENT RESEARCH IN FOOD SCIENCE （ 影响因子：6.3； 五年影响因子：6.3 ）

ISSN：

年卷期： 2024 年 8 卷

页码：

收录情况： SCI

摘要： The crisp grass carp (CGC; Ctenopharyngodon idellus C. et V.), known for its unique texture and flavour, is a culinary delicacy whose quality is significantly influenced by thermal processing. This study employed 4D label-free proteomics and data mining techniques to investigate the proteomic changes in CGC muscle tissue induced by various heating temperatures. CGC samples were subjected to a series of heat treatments at increasing temperatures from 20 degrees C to 90 degrees C. Proteins were extracted, digested, and analysed using high-resolution mass spectrometry. The proteomic data were then subjected to extensive bioinformatics analysis, including GO and KEGG pathway enrichment. We identified a total of 1085 proteins, 516 of which were shared across all the temperature treatments, indicating a core proteome responsible for CGC textural properties. Differential expression analysis revealed temperature-dependent changes, with significant alterations observed at 90 degrees C, suggesting denaturation or aggregation of proteins at higher temperatures. Functional enrichment analysis indicated that proteins involved in amino acid metabolism, glutathione metabolism, and nucleotide metabolism were particularly affected by heat. Textural analysis correlated these proteomic changes with alterations in CGC quality attributes, pinpointing 70 degrees C as the optimum temperature for maintaining the desired texture. A strong positive correlation between specific upregulated proteins was identified, such as the tubulin alpha chain and collagen alpha-1(IV) chain, and the improved textural properties of CGC during thermal processing, suggesting their potential as the potential biomarkers. This study offers a comprehensive proteomic view of the thermal stability and functionality of CGC proteins, delivering invaluable insights for both the culinary processing and scientific management of CGC. Our findings not only deepen the understanding of the molecular mechanisms underpinning the textural alterations in CGC during thermal processing but also furnish practical insights for the aquaculture industry. These insights could be leveraged to optimize cooking techniques, thereby enhancing the quality and consumer appeal of CGC products.

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