Unveils key proteins in Xinjiang goat muscle linked to post-mortem meat quality: A TMT-based proteomic analysis
An extensive proteomic analysis utilizing the tandem mass tag (TMT) method was conducted to investigate the changes in protein expression in the longissimus dorsi muscle of Xinjiang goats over various post-mortem intervals: immediately after death within 0 h, 12 h, 24 h and 48 h. The investigation c...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524007351 |
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| author | Duoduo Zhang Hong Yu Minghui Gu Shiquan Zhang Xiaolin Ma Wei Zhang Yanlei Zhu Majida Al-Wraikat Mohamed Aamer Abubaker Rui Zhang Yongfeng Liu |
| author_facet | Duoduo Zhang Hong Yu Minghui Gu Shiquan Zhang Xiaolin Ma Wei Zhang Yanlei Zhu Majida Al-Wraikat Mohamed Aamer Abubaker Rui Zhang Yongfeng Liu |
| author_sort | Duoduo Zhang |
| collection | DOAJ |
| description | An extensive proteomic analysis utilizing the tandem mass tag (TMT) method was conducted to investigate the changes in protein expression in the longissimus dorsi muscle of Xinjiang goats over various post-mortem intervals: immediately after death within 0 h, 12 h, 24 h and 48 h. The investigation carefully identified around 108 proteins that showed significant changes in expression during these intervals. Among these proteins, six were highlighted for their crucial roles in muscle growth and differentiation of muscle fibers post-mortem. These proteins, namely COL12A1, MRPL46, CTNNB1, MYH1, CAPZA1, and MYL9, have a direct effect on the meat's quality attributes, such as tenderness and color. Further discuss observed a progressive increase in the expression of proteins linked with oxidative metabolism (MSRB2, ENOX1, LOC102170282, GSTM1, and AOC3) as the post-mortem aging period extended, particularly between 24 h to 48 h. These proteins are instrumental in defining the color and flavor profiles of goat meat, underscoring the importance of precise processing and storage conditions to preserve meat quality during the critical aging phase. This enhanced understanding of protein expression dynamics offers significant implications for optimizing meat quality and provides a scientific basis for post-mortem handling practices in the goat meat industry. |
| format | Article |
| id | doaj-art-2cd0ca4162134f159ace093fba4e1f61 |
| institution | DOAJ |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-2cd0ca4162134f159ace093fba4e1f612025-08-20T02:49:56ZengElsevierFood Chemistry: X2590-15752024-12-012410184710.1016/j.fochx.2024.101847Unveils key proteins in Xinjiang goat muscle linked to post-mortem meat quality: A TMT-based proteomic analysisDuoduo Zhang0Hong Yu1Minghui Gu2Shiquan Zhang3Xiaolin Ma4Wei Zhang5Yanlei Zhu6Majida Al-Wraikat7Mohamed Aamer Abubaker8Rui Zhang9Yongfeng Liu10College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, 7101119, Shaanxi, ChinaCollege of Life Sciences, Xinjiang Normal University, Urumqi 830054, Xinjiang, ChinaCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, 7101119, Shaanxi, ChinaCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, 7101119, Shaanxi, ChinaCollege of Life Sciences, Xinjiang Normal University, Urumqi 830054, Xinjiang, ChinaCollege of Life Sciences, Xinjiang Normal University, Urumqi 830054, Xinjiang, ChinaCollege of Life Sciences, Xinjiang Normal University, Urumqi 830054, Xinjiang, ChinaCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, 7101119, Shaanxi, ChinaCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, 7101119, Shaanxi, ChinaCollege of Life Sciences, Xinjiang Normal University, Urumqi 830054, Xinjiang, China; Corresponding authors.College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, 7101119, Shaanxi, China; Corresponding authors.An extensive proteomic analysis utilizing the tandem mass tag (TMT) method was conducted to investigate the changes in protein expression in the longissimus dorsi muscle of Xinjiang goats over various post-mortem intervals: immediately after death within 0 h, 12 h, 24 h and 48 h. The investigation carefully identified around 108 proteins that showed significant changes in expression during these intervals. Among these proteins, six were highlighted for their crucial roles in muscle growth and differentiation of muscle fibers post-mortem. These proteins, namely COL12A1, MRPL46, CTNNB1, MYH1, CAPZA1, and MYL9, have a direct effect on the meat's quality attributes, such as tenderness and color. Further discuss observed a progressive increase in the expression of proteins linked with oxidative metabolism (MSRB2, ENOX1, LOC102170282, GSTM1, and AOC3) as the post-mortem aging period extended, particularly between 24 h to 48 h. These proteins are instrumental in defining the color and flavor profiles of goat meat, underscoring the importance of precise processing and storage conditions to preserve meat quality during the critical aging phase. This enhanced understanding of protein expression dynamics offers significant implications for optimizing meat quality and provides a scientific basis for post-mortem handling practices in the goat meat industry.http://www.sciencedirect.com/science/article/pii/S2590157524007351Xinjiang goat, post-mortemProteomicsKey proteinsMeat quality |
| spellingShingle | Duoduo Zhang Hong Yu Minghui Gu Shiquan Zhang Xiaolin Ma Wei Zhang Yanlei Zhu Majida Al-Wraikat Mohamed Aamer Abubaker Rui Zhang Yongfeng Liu Unveils key proteins in Xinjiang goat muscle linked to post-mortem meat quality: A TMT-based proteomic analysis Food Chemistry: X Xinjiang goat, post-mortem Proteomics Key proteins Meat quality |
| title | Unveils key proteins in Xinjiang goat muscle linked to post-mortem meat quality: A TMT-based proteomic analysis |
| title_full | Unveils key proteins in Xinjiang goat muscle linked to post-mortem meat quality: A TMT-based proteomic analysis |
| title_fullStr | Unveils key proteins in Xinjiang goat muscle linked to post-mortem meat quality: A TMT-based proteomic analysis |
| title_full_unstemmed | Unveils key proteins in Xinjiang goat muscle linked to post-mortem meat quality: A TMT-based proteomic analysis |
| title_short | Unveils key proteins in Xinjiang goat muscle linked to post-mortem meat quality: A TMT-based proteomic analysis |
| title_sort | unveils key proteins in xinjiang goat muscle linked to post mortem meat quality a tmt based proteomic analysis |
| topic | Xinjiang goat, post-mortem Proteomics Key proteins Meat quality |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524007351 |
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