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Gas Chromatography–Mass Spectrometry-Based Metabolomic Analysis of Wagyu and Holstein Beef

Japanese Black cattle (Wagyu) beef is characterized by high intramuscular fat content and has a characteristic sweet taste. However, the chemical components for characterizing the sweet taste of Wagyu beef have been unclear. In this experiment, we conducted a metabolomic analysis of the longissimus...

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Detalles Bibliográficos
Autores principales: Yamada, Tomoya, Kamiya, Mituru, Higuchi, Mikito
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142765/
https://www.ncbi.nlm.nih.gov/pubmed/32155860
http://dx.doi.org/10.3390/metabo10030095
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author Yamada, Tomoya
Kamiya, Mituru
Higuchi, Mikito
author_facet Yamada, Tomoya
Kamiya, Mituru
Higuchi, Mikito
author_sort Yamada, Tomoya
collection PubMed
description Japanese Black cattle (Wagyu) beef is characterized by high intramuscular fat content and has a characteristic sweet taste. However, the chemical components for characterizing the sweet taste of Wagyu beef have been unclear. In this experiment, we conducted a metabolomic analysis of the longissimus muscle (sirloin) in Wagyu and Holstein cattle to determine the key components associated with beef taste using gas chromatography–mass spectrometry (GC-MS). Holstein sirloin beef was characterized by the abundance of components such as glutamine, ribose-5-phosphate, uric acid, inosine monophosphate, 5-oxoproline, and glycine. In contrast, Wagyu sirloin beef was characterized by the abundance of sugar components (maltose and xylitol). Dietary fat is known to increase the intensity of sweet taste. These results suggest that the sweet taste of Wagyu beef is due to the synergetic effects of higher sugar components and intramuscular fat.
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spelling pubmed-71427652020-04-15 Gas Chromatography–Mass Spectrometry-Based Metabolomic Analysis of Wagyu and Holstein Beef Yamada, Tomoya Kamiya, Mituru Higuchi, Mikito Metabolites Article Japanese Black cattle (Wagyu) beef is characterized by high intramuscular fat content and has a characteristic sweet taste. However, the chemical components for characterizing the sweet taste of Wagyu beef have been unclear. In this experiment, we conducted a metabolomic analysis of the longissimus muscle (sirloin) in Wagyu and Holstein cattle to determine the key components associated with beef taste using gas chromatography–mass spectrometry (GC-MS). Holstein sirloin beef was characterized by the abundance of components such as glutamine, ribose-5-phosphate, uric acid, inosine monophosphate, 5-oxoproline, and glycine. In contrast, Wagyu sirloin beef was characterized by the abundance of sugar components (maltose and xylitol). Dietary fat is known to increase the intensity of sweet taste. These results suggest that the sweet taste of Wagyu beef is due to the synergetic effects of higher sugar components and intramuscular fat. MDPI 2020-03-06 /pmc/articles/PMC7142765/ /pubmed/32155860 http://dx.doi.org/10.3390/metabo10030095 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Yamada, Tomoya
Kamiya, Mituru
Higuchi, Mikito
Gas Chromatography–Mass Spectrometry-Based Metabolomic Analysis of Wagyu and Holstein Beef
title Gas Chromatography–Mass Spectrometry-Based Metabolomic Analysis of Wagyu and Holstein Beef
title_full Gas Chromatography–Mass Spectrometry-Based Metabolomic Analysis of Wagyu and Holstein Beef
title_fullStr Gas Chromatography–Mass Spectrometry-Based Metabolomic Analysis of Wagyu and Holstein Beef
title_full_unstemmed Gas Chromatography–Mass Spectrometry-Based Metabolomic Analysis of Wagyu and Holstein Beef
title_short Gas Chromatography–Mass Spectrometry-Based Metabolomic Analysis of Wagyu and Holstein Beef
title_sort gas chromatography–mass spectrometry-based metabolomic analysis of wagyu and holstein beef
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142765/
https://www.ncbi.nlm.nih.gov/pubmed/32155860
http://dx.doi.org/10.3390/metabo10030095
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