Quantitative proteomic comparison of protein differences in different parts of yak meat

Detalhes bibliográficos
Autor(a) principal: YAN,Zhongxin
Data de Publicação: 2022
Outros Autores: LI,Wei, HU,Rong, MA,Qingmei, LU,Zhoumin
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100443
Resumo: Abstract Proteomics is a powerful tool to understand molecular connections between meat proteins and quality traits. In order to research the total proteome difference and molecular mechanisms related to quality traits in different parts of yak meat. This study was designed to investigate the differences in the proteomes of yak different muscles. In this paper, Tandem Mass Tags (TMT) coupled Liquid chromatography-tandem mass spectrometry (LC-MS/MS) to study the variations of proteome in different parts of yak after it is slaughtered. In total, 88 differentially expressed proteins (DEPs) were identified among striplon (WJR), slivsid (HGT) and chuck (JR). The quality analysis of DEPs showed heat shock proteins (HSPs) and structural proteins could be used as tenderness marker proteins for different parts of yak meat. Myosin and troponin-T may be flavour marker protein in yak meat. The bioinformatics analysis revealed that DEPs are involved in glycolysis, protein structure and phosphorylation. PPI analysis revealed thatmyosin, HSPs and metabolic enzymes may have the potential to be biological markers. This study highlights that the DEPs were responsible for meat quality different.
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spelling Quantitative proteomic comparison of protein differences in different parts of yak meatyakproteomicsdifferent partsmeat qualitybioinformaticsAbstract Proteomics is a powerful tool to understand molecular connections between meat proteins and quality traits. In order to research the total proteome difference and molecular mechanisms related to quality traits in different parts of yak meat. This study was designed to investigate the differences in the proteomes of yak different muscles. In this paper, Tandem Mass Tags (TMT) coupled Liquid chromatography-tandem mass spectrometry (LC-MS/MS) to study the variations of proteome in different parts of yak after it is slaughtered. In total, 88 differentially expressed proteins (DEPs) were identified among striplon (WJR), slivsid (HGT) and chuck (JR). The quality analysis of DEPs showed heat shock proteins (HSPs) and structural proteins could be used as tenderness marker proteins for different parts of yak meat. Myosin and troponin-T may be flavour marker protein in yak meat. The bioinformatics analysis revealed that DEPs are involved in glycolysis, protein structure and phosphorylation. PPI analysis revealed thatmyosin, HSPs and metabolic enzymes may have the potential to be biological markers. This study highlights that the DEPs were responsible for meat quality different.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100443Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.62020info:eu-repo/semantics/openAccessYAN,ZhongxinLI,WeiHU,RongMA,QingmeiLU,Zhoumineng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000100443Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Quantitative proteomic comparison of protein differences in different parts of yak meat
title Quantitative proteomic comparison of protein differences in different parts of yak meat
spellingShingle Quantitative proteomic comparison of protein differences in different parts of yak meat
YAN,Zhongxin
yak
proteomics
different parts
meat quality
bioinformatics
title_short Quantitative proteomic comparison of protein differences in different parts of yak meat
title_full Quantitative proteomic comparison of protein differences in different parts of yak meat
title_fullStr Quantitative proteomic comparison of protein differences in different parts of yak meat
title_full_unstemmed Quantitative proteomic comparison of protein differences in different parts of yak meat
title_sort Quantitative proteomic comparison of protein differences in different parts of yak meat
author YAN,Zhongxin
author_facet YAN,Zhongxin
LI,Wei
HU,Rong
MA,Qingmei
LU,Zhoumin
author_role author
author2 LI,Wei
HU,Rong
MA,Qingmei
LU,Zhoumin
author2_role author
author
author
author
dc.contributor.author.fl_str_mv YAN,Zhongxin
LI,Wei
HU,Rong
MA,Qingmei
LU,Zhoumin
dc.subject.por.fl_str_mv yak
proteomics
different parts
meat quality
bioinformatics
topic yak
proteomics
different parts
meat quality
bioinformatics
description Abstract Proteomics is a powerful tool to understand molecular connections between meat proteins and quality traits. In order to research the total proteome difference and molecular mechanisms related to quality traits in different parts of yak meat. This study was designed to investigate the differences in the proteomes of yak different muscles. In this paper, Tandem Mass Tags (TMT) coupled Liquid chromatography-tandem mass spectrometry (LC-MS/MS) to study the variations of proteome in different parts of yak after it is slaughtered. In total, 88 differentially expressed proteins (DEPs) were identified among striplon (WJR), slivsid (HGT) and chuck (JR). The quality analysis of DEPs showed heat shock proteins (HSPs) and structural proteins could be used as tenderness marker proteins for different parts of yak meat. Myosin and troponin-T may be flavour marker protein in yak meat. The bioinformatics analysis revealed that DEPs are involved in glycolysis, protein structure and phosphorylation. PPI analysis revealed thatmyosin, HSPs and metabolic enzymes may have the potential to be biological markers. This study highlights that the DEPs were responsible for meat quality different.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100443
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100443
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.62020
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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