Unraveling the spoilage characteristics of refrigerated pork using high-throughput sequencing coupled with UHPLC-MS/MS-based non-targeted metabolomics
文献类型： 外文期刊
作者： Yi, Zhengkai 1 ; Xiao, Xingning 1 ; Cai, Wei 2 ; Ding, Zhaoyang 3 ; Ma, Jiele 1 ; Lv, Wentao 1 ; Yang, Hua 1 ; Xiao, Yingping 1 ; Wang, Wen 1 ;
作者机构： 1.Zhejiang Acad Agr Sci, Inst Agroprod Safety & Nutr, State Key Lab Managing Biot & Chem Threats Qual &, MOA Lab Qual & Safety Risk Assessment Agroprod Han, Hangzhou, Peoples R China
2.Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430048, Peoples R China
3.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
4.Marine Biomed Sci & Technol Innovat Platform Lin g, Shanghai 201306, Peoples R China
关键词： Refrigerated pork; Microbiome; Metabolomics; Spoilage bacteria; Spoilage biomarkers
期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）
ISSN： 0308-8146
年卷期： 2024 年 460 卷
页码：
收录情况： SCI
摘要： The spoilage of refrigerated pork involves nutrient depletion and the production of spoilage metabolites by spoilage bacteria, yet the microbe-metabolite interactions during this process remain unclear. This study employed 16S rRNA high-throughput sequencing and non-targeted metabolomics based on ultra-highperformance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) to reveal the core microbiota and metabolite profiles of pork during refrigeration. A total of 45 potential biomarkers were screened through random forest model analysis. Metabolic pathway analysis indicated that eleven pathways, including biogenic amine metabolism, pentose metabolism, purine metabolism, pyrimidine metabolism, phospholipid metabolism, and fatty acid degradation, were potential mechanisms of pork spoilage. Correlation analysis revealed nine metabolites-histamine, tyramine, tryptamine, D-gluconic acid, UDP-D-glucose, xanthine, glutamine, phosphatidylcholine, and hexadecanoic acid-as spoilage biomarkers, with Pseudomonas, Serratia, and Photobacterium playing significant roles. This study provides new insights into the changes in microbial and metabolic characteristics during the spoilage of refrigerated pork.
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