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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Proteomic Analysis of Duck Fatty Liver during Post-Mortem Storage Related to the Variability of Fat Loss during Cooking of 'Foie Gras'
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Proteomic Analysis of Duck Fatty Liver during Post-Mortem Storage Related to the Variability of Fat Loss during Cooking of 'Foie Gras'

机译：鸭后肝存储过程中蛋白质组学分析与“鹅肝”烹饪过程中脂肪流失的变化相关

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摘要

Fat loss during cooking of duck "foie gras" is the main problem for both manufacturers and consumers. Despite the efforts of the processing industry to control fat loss, the variability of fatty liver cooking yields remains high and uncontrolled. To understand the biochemical effects of postslaughter processing on fat loss during cooking, this study characterizes for the first time the protein expression of fatty liver during chilling using a proteomic approach. For this purpose the proteins were separated according to their solubility: the protein fraction soluble in a buffer of low ionic strength @ and the protein fraction insoluble in the same buffer (IS). Two-dimensional electrophoresis was used to analyze the S fraction and mass spectrometry for the identification of spots of interest. This analysis revealed 36 (21 identified proteins) and 34 (26 identified proteins) spots of interests in the low-fat-loss and high-fat-loss groups, respectively. The expression of proteins was lower after chilling, which revealed a suppressive effect of chilling on biological processes. The shot-gun strategy was used to analyze the IS fraction, with the identification of all the proteins by mass spectrometry. This allowed identification of 554 and 562 proteins in the low-fat-loss and high-fat-loss groups, respectively Among these proteins, only the proteins that were up-regulated in the high-fat-loss group were significant (p value = 3.17 × 10~(-3)) and corresponded to protein from the cytoskeleton and its associated proteins. Taken together, these results suggest that the variability of technological yield observed in processing plants could be explained by different aging states of fatty livers during chilling, most likely associated with different proteolytic patterns.
机译：鸭子“鹅肝”烹饪过程中的脂肪损失是制造商和消费者的主要问题。尽管加工业努力控制脂肪损失，但是脂肪肝烹饪产量的可变性仍然很高并且不受控制。为了了解屠宰后加工对烹饪过程中脂肪流失的生物化学影响，本研究首次使用蛋白质组学方法表征了冷藏过程中脂肪肝的蛋白质表达。为此，根据蛋白质的溶解度分离蛋白质：可溶于低离子强度缓冲液的蛋白质级分和不可溶于同一缓冲液（IS）的蛋白质级分。二维电泳用于分析S馏分和质谱，以鉴定感兴趣的斑点。该分析揭示了低脂和高脂组分别有36个（鉴定出21种蛋白质）和34个（鉴定出26种蛋白质）感兴趣的斑点。冷却后蛋白质的表达较低，这表明冷却对生物过程具有抑制作用。 shot弹枪策略用于分析IS含量，并通过质谱鉴定所有蛋白质。这样可以分别在低脂和高脂组中鉴定出554和562种蛋白质，在这些蛋白质中，只有高脂组中上调的蛋白质才有意义（p值= 3.17×10〜（-3）），对应于细胞骨架中的蛋白质及其相关蛋白质。综上所述，这些结果表明，在加工厂中观察到的技术收率的变化可以用冷却期间脂肪肝的不同衰老状态来解释，这很可能与不同的蛋白水解模式有关。

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