Estimation of the proteome affecting changes in tenderness of yak meat during storage by label‐free mass spectrometry
Abstract Background Tenderness is the main quality of meat products. However, the meat tenderness formation is a complex biological process, and pathways and proteins that affect the tenderness of yak meat are unknown. Methods Label‐free proteomics method was used to explore the effects of different...
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| Format: | Article |
| Language: | English |
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Wiley
2022-07-01
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| Series: | Veterinary Medicine and Science |
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| Online Access: | https://doi.org/10.1002/vms3.801 |
| _version_ | 1818194684981280768 |
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| author | Shengsheng Li Shujie Liu |
| author_facet | Shengsheng Li Shujie Liu |
| author_sort | Shengsheng Li |
| collection | DOAJ |
| description | Abstract Background Tenderness is the main quality of meat products. However, the meat tenderness formation is a complex biological process, and pathways and proteins that affect the tenderness of yak meat are unknown. Methods Label‐free proteomics method was used to explore the effects of differentially expressed proteins on the tenderness of yak skeletal muscle (tenderloin) during post‐mortem storage (0, 3, and 7 days) at 3 ± 1°C. Results The tenderness of yak skeletal muscle improved significantly during storage. A total of 91 differentially expressed proteins of yak skeletal muscle during post‐mortem storage were identified by the following comparisons: day 3 versus 0, day 7 versus 0, and day 7 versus 3. NDUFS6, CYCS, COX6A2, LDB3, HSPB7, TPM4, TAGLN, COL1A1, LUM, MYH11, ACTC1, and MYOZ1 proteins showed a significant difference during yak skeletal muscle post‐mortem storage. Furthermore, bioinformatics analyses revealed that the identified proteins were related to carbon metabolism, citrate cycle, glycolysis, oxidative phosphorylation, and RNA degradation. Conclusion The results of the present study could provide proteomic insights into changes in yak skeletal muscle tenderness during storage and may be a valuable resource for future investigations. |
| first_indexed | 2024-12-12T01:06:13Z |
| format | Article |
| id | doaj.art-04ed0ae4d32b460296170a41c7956f23 |
| institution | Directory Open Access Journal |
| issn | 2053-1095 |
| language | English |
| last_indexed | 2024-12-12T01:06:13Z |
| publishDate | 2022-07-01 |
| publisher | Wiley |
| record_format | Article |
| series | Veterinary Medicine and Science |
| spelling | doaj.art-04ed0ae4d32b460296170a41c7956f232022-12-22T00:43:34ZengWileyVeterinary Medicine and Science2053-10952022-07-01841640164910.1002/vms3.801Estimation of the proteome affecting changes in tenderness of yak meat during storage by label‐free mass spectrometryShengsheng Li0Shujie Liu1Academy of Animal and Veterinary Science Qinghai University Xining P. R. ChinaNational R&D Center for Yak Meat Processing Technology Xining P. R. ChinaAbstract Background Tenderness is the main quality of meat products. However, the meat tenderness formation is a complex biological process, and pathways and proteins that affect the tenderness of yak meat are unknown. Methods Label‐free proteomics method was used to explore the effects of differentially expressed proteins on the tenderness of yak skeletal muscle (tenderloin) during post‐mortem storage (0, 3, and 7 days) at 3 ± 1°C. Results The tenderness of yak skeletal muscle improved significantly during storage. A total of 91 differentially expressed proteins of yak skeletal muscle during post‐mortem storage were identified by the following comparisons: day 3 versus 0, day 7 versus 0, and day 7 versus 3. NDUFS6, CYCS, COX6A2, LDB3, HSPB7, TPM4, TAGLN, COL1A1, LUM, MYH11, ACTC1, and MYOZ1 proteins showed a significant difference during yak skeletal muscle post‐mortem storage. Furthermore, bioinformatics analyses revealed that the identified proteins were related to carbon metabolism, citrate cycle, glycolysis, oxidative phosphorylation, and RNA degradation. Conclusion The results of the present study could provide proteomic insights into changes in yak skeletal muscle tenderness during storage and may be a valuable resource for future investigations.https://doi.org/10.1002/vms3.801bioinformaticslabel‐freeproteomicstendernessyak meat |
| spellingShingle | Shengsheng Li Shujie Liu Estimation of the proteome affecting changes in tenderness of yak meat during storage by label‐free mass spectrometry Veterinary Medicine and Science bioinformatics label‐free proteomics tenderness yak meat |
| title | Estimation of the proteome affecting changes in tenderness of yak meat during storage by label‐free mass spectrometry |
| title_full | Estimation of the proteome affecting changes in tenderness of yak meat during storage by label‐free mass spectrometry |
| title_fullStr | Estimation of the proteome affecting changes in tenderness of yak meat during storage by label‐free mass spectrometry |
| title_full_unstemmed | Estimation of the proteome affecting changes in tenderness of yak meat during storage by label‐free mass spectrometry |
| title_short | Estimation of the proteome affecting changes in tenderness of yak meat during storage by label‐free mass spectrometry |
| title_sort | estimation of the proteome affecting changes in tenderness of yak meat during storage by label free mass spectrometry |
| topic | bioinformatics label‐free proteomics tenderness yak meat |
| url | https://doi.org/10.1002/vms3.801 |
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