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iTRAQ-based proteomic analysis of duck muscle related to lipid oxidation

Lipid oxidation is the main cause of quality deterioration in meat and meat products. To facilitate the identification of candidate molecular biomarkers that are linked to lipid oxidation, we performed the proteomic analysis of duck muscle using isobaric tag for relative and absolute quantification...

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Detalles Bibliográficos
Autores principales: Zhang, Muhan, Wang, Daoying, Xu, Xinglian, Xu, Weimin, Zhou, Guanghong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7937752/
https://www.ncbi.nlm.nih.gov/pubmed/33662660
http://dx.doi.org/10.1016/j.psj.2021.101029
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author Zhang, Muhan
Wang, Daoying
Xu, Xinglian
Xu, Weimin
Zhou, Guanghong
author_facet Zhang, Muhan
Wang, Daoying
Xu, Xinglian
Xu, Weimin
Zhou, Guanghong
author_sort Zhang, Muhan
collection PubMed
description Lipid oxidation is the main cause of quality deterioration in meat and meat products. To facilitate the identification of candidate molecular biomarkers that are linked to lipid oxidation, we performed the proteomic analysis of duck muscle using isobaric tag for relative and absolute quantification (iTRAQ), followed by parallel reaction monitoring (PRM) to confirm the iTRAQ results. Pectoralis major muscles were divided into 2 groups in accordance with lipid oxidation, and iTRAQ-based analysis identified a total of 301 differentially expressed proteins, of which 15 proteins were examined by PRM assay. Proteins involved in lipid binding and metabolism, lipolysis, stress response, oxidative respiratory chain, and redox regulation were found to be differentially expressed between 2 groups and might affect lipid oxidation in muscles. The findings could contribute to the improved understanding of key proteins and processes engaged in lipid oxidation of meat.
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spelling pubmed-79377522021-03-16 iTRAQ-based proteomic analysis of duck muscle related to lipid oxidation Zhang, Muhan Wang, Daoying Xu, Xinglian Xu, Weimin Zhou, Guanghong Poult Sci PROCESSING AND PRODUCT Lipid oxidation is the main cause of quality deterioration in meat and meat products. To facilitate the identification of candidate molecular biomarkers that are linked to lipid oxidation, we performed the proteomic analysis of duck muscle using isobaric tag for relative and absolute quantification (iTRAQ), followed by parallel reaction monitoring (PRM) to confirm the iTRAQ results. Pectoralis major muscles were divided into 2 groups in accordance with lipid oxidation, and iTRAQ-based analysis identified a total of 301 differentially expressed proteins, of which 15 proteins were examined by PRM assay. Proteins involved in lipid binding and metabolism, lipolysis, stress response, oxidative respiratory chain, and redox regulation were found to be differentially expressed between 2 groups and might affect lipid oxidation in muscles. The findings could contribute to the improved understanding of key proteins and processes engaged in lipid oxidation of meat. Elsevier 2021-01-28 /pmc/articles/PMC7937752/ /pubmed/33662660 http://dx.doi.org/10.1016/j.psj.2021.101029 Text en © 2021 Published by Elsevier Inc. on behalf of Poultry Science Association Inc. http://creativecommons.org/licenses/by-nc-nd/4.0/ This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle PROCESSING AND PRODUCT
Zhang, Muhan
Wang, Daoying
Xu, Xinglian
Xu, Weimin
Zhou, Guanghong
iTRAQ-based proteomic analysis of duck muscle related to lipid oxidation
title iTRAQ-based proteomic analysis of duck muscle related to lipid oxidation
title_full iTRAQ-based proteomic analysis of duck muscle related to lipid oxidation
title_fullStr iTRAQ-based proteomic analysis of duck muscle related to lipid oxidation
title_full_unstemmed iTRAQ-based proteomic analysis of duck muscle related to lipid oxidation
title_short iTRAQ-based proteomic analysis of duck muscle related to lipid oxidation
title_sort itraq-based proteomic analysis of duck muscle related to lipid oxidation
topic PROCESSING AND PRODUCT
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7937752/
https://www.ncbi.nlm.nih.gov/pubmed/33662660
http://dx.doi.org/10.1016/j.psj.2021.101029
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