Unraveling proteome changes of Sunit lamb meat in different feeding regimes and its relationship to flavor analyzed by TMT-labeled quantitative proteomic

Zhihao Yang; Yanru Hou; Min Zhang; Puxin Hou; Chang Liu; Lu Dou; Xiaoyu Chen; Lihua Zhao; Lin Su; Ye Jin

doi:10.1016/j.foodchem.2023.137657

Unraveling proteome changes of Sunit lamb meat in different feeding regimes and its relationship to flavor analyzed by TMT-labeled quantitative proteomic

Food Chem. 2024 Mar 30;437(Pt 2):137657. doi: 10.1016/j.foodchem.2023.137657. Epub 2023 Oct 2.

Authors

Zhihao Yang¹, Yanru Hou², Min Zhang¹, Puxin Hou³, Chang Liu⁴, Lu Dou¹, Xiaoyu Chen¹, Lihua Zhao¹, Lin Su⁵, Ye Jin⁶

Affiliations

¹ College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China.
² College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China.
³ Science and Technology Achievement Transformation Center, Bayannur 015000, China.
⁴ Inner Mongolia Vocational College of Chemical Engineering, Hohhot 010051, China.
⁵ College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China. Electronic address: sulin820911@163.com.
⁶ College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; Integrative Research Base of Beef and Lamb Processing Technology, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Hohhot 010018, China. Electronic address: jinyeyc@imau.edu.cn.

PMID: 37952393
DOI: 10.1016/j.foodchem.2023.137657

Abstract

In order to explore the molecular mechanism of the effect of feeding regimes on lamb flavor, biceps femoris muscle samples from pasture-fed groups (PF) and concentrate-fed groups (CF) were chosen, and tandem mass tag (TMT) labeling combined with mass spectrometry (MS) was performed to find associations between flavor indicators and proteome profiles. The content and composition of amino acids and volatile flavor substances were better in the PF compared to the CF, with higher levels of some beneficial flavor components such as Arg, Pro Pentanal, Heptanal, Octanal, 1-octen-3-ol and 2,3-Octanedione. About 82 differentially abundant proteins (DAPs) were identified. The Kyoto encyclopedia of genes and genomes (KEGG) pathway analysis indicated that the pathways that may be associated with lamb flavor are focused on amino acid anabolism. These results provide a basis for further understanding of the molecular mechanisms of proteins in meat flavor regulation.

Keywords: Feeding regimes; Flavor indicators; Sunit lamb; TMT-labeled quantitative proteomic.

MeSH terms

Animals
Proteome* / analysis
Proteome* / genetics
Proteomics
Red Meat* / analysis
Sheep

Substances

Proteome