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Insights into the Protein Differentiation Mechanism between Jinhua Fatty Ham and Lean Ham through Label-Free Proteomics

文献类型： 外文期刊

作者： Huang, Qicheng 1 ; Xie, Ruoyu 1 ; Wu, Xiaoli 1 ; Zhao, Ke 1 ; Li, Huanhuan 1 ; Tang, Honggang 1 ; Du, Hongying 2 ; Peng, Xinyan 3 ; Chen, Lihong 1 ; Zhang, Jin 1 ;

作者机构： 1.Zhejiang Acad Agr Sci, Inst Food Sci, State Key Lab Managing Biot & Chem Threats Qual &, Hangzhou 310021, Peoples R China

2.Nanjing Forestry Univ, Coll Light Ind & Food Engn, Dept Food Sci & Engn, Nanjing 210037, Peoples R China

3.Yantai Univ, Coll Life Sci, Yantai 264005, Peoples R China

关键词： fatty ham; lean ham; Jinhua ham; label-free proteomics; HPLC-MS/MS; metabolic mechanism

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 23 期

页码：

收录情况： SCI

摘要： 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.

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