Insight into Ultrasound-Induced Modifications of the Proteome and Flavor-Related Proteins of Unsmoked Bacon by Applying Label-Free Quantitation Technology
The aim of this study was to investigate the modifications of the proteome and flavor-related proteins in unsmoked bacon resulting from ultrasound treatment with the application of label-free quantitation technology together with bioinformatics analysis. Results showed that the expression levels of 137 proteins were markedly affected by ultrasound with most of them being significantly upregulated. The proteins distributed in the cytoplasm and the cytosol, the mitochondrion, and the nucleus were more susceptible to ultrasound treatment. Meanwhile, 20 flavor-related proteins, mostly myofibrillar proteins and metabolic enzymes mainly involved in the metabolic pathways of signaling and cellular processes and environmental information processing, were screened out. In addition, the differential expressions of flavor-related proteins induced by ultrasound were verified by western blotting. This study displayed insightful information from the proteomics perspective for a better understanding of the influential effect of ultrasound treatment on meat flavor.
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Format: | artículo biblioteca |
Language: | English |
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American Chemical Society
2022-08-24
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Subjects: | Bioinformatics, Flavor, Label-free quantitation, Proteome, Ultrasound, Unsmoked bacon, |
Online Access: | http://hdl.handle.net/10261/296916 https://api.elsevier.com/content/abstract/scopus_id/85136313293 |
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dig-iata-es-10261-2969162024-05-17T20:41:19Z Insight into Ultrasound-Induced Modifications of the Proteome and Flavor-Related Proteins of Unsmoked Bacon by Applying Label-Free Quantitation Technology Zhang, Jian Toldrá, Fidel Zhang, Wangang 0000-0002-9843-0193 0000-0001-6910-130X Bioinformatics Flavor Label-free quantitation Proteome Ultrasound Unsmoked bacon The aim of this study was to investigate the modifications of the proteome and flavor-related proteins in unsmoked bacon resulting from ultrasound treatment with the application of label-free quantitation technology together with bioinformatics analysis. Results showed that the expression levels of 137 proteins were markedly affected by ultrasound with most of them being significantly upregulated. The proteins distributed in the cytoplasm and the cytosol, the mitochondrion, and the nucleus were more susceptible to ultrasound treatment. Meanwhile, 20 flavor-related proteins, mostly myofibrillar proteins and metabolic enzymes mainly involved in the metabolic pathways of signaling and cellular processes and environmental information processing, were screened out. In addition, the differential expressions of flavor-related proteins induced by ultrasound were verified by western blotting. This study displayed insightful information from the proteomics perspective for a better understanding of the influential effect of ultrasound treatment on meat flavor. This work was financially supported by the China Agriculture Research System of MOF and MARA (CARS-35), the earmarked fund for the Jiangsu Agricultural Industry Technology System (JATS(2021)476), and the Kekedala City of the 4th Division Science and Technology Plan (2022GY03). Peer reviewed 2023-03-08T09:20:07Z 2023-03-08T09:20:07Z 2022-08-24 artículo http://purl.org/coar/resource_type/c_6501 Journal of Agricultural and Food Chemistry 70 (33): 10259-10270 (2022) 0021-8561 http://hdl.handle.net/10261/296916 10.1021/acs.jafc.2c03605 35947788 2-s2.0-85136313293 https://api.elsevier.com/content/abstract/scopus_id/85136313293 en Journal of agricultural and food chemistry Postprint https://doi.org/10.1021/acs.jafc.2c03605 Sí open American Chemical Society |
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Bioinformatics Flavor Label-free quantitation Proteome Ultrasound Unsmoked bacon Bioinformatics Flavor Label-free quantitation Proteome Ultrasound Unsmoked bacon |
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Bioinformatics Flavor Label-free quantitation Proteome Ultrasound Unsmoked bacon Bioinformatics Flavor Label-free quantitation Proteome Ultrasound Unsmoked bacon Zhang, Jian Toldrá, Fidel Zhang, Wangang Insight into Ultrasound-Induced Modifications of the Proteome and Flavor-Related Proteins of Unsmoked Bacon by Applying Label-Free Quantitation Technology |
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The aim of this study was to investigate the modifications of the proteome and flavor-related proteins in unsmoked bacon resulting from ultrasound treatment with the application of label-free quantitation technology together with bioinformatics analysis. Results showed that the expression levels of 137 proteins were markedly affected by ultrasound with most of them being significantly upregulated. The proteins distributed in the cytoplasm and the cytosol, the mitochondrion, and the nucleus were more susceptible to ultrasound treatment. Meanwhile, 20 flavor-related proteins, mostly myofibrillar proteins and metabolic enzymes mainly involved in the metabolic pathways of signaling and cellular processes and environmental information processing, were screened out. In addition, the differential expressions of flavor-related proteins induced by ultrasound were verified by western blotting. This study displayed insightful information from the proteomics perspective for a better understanding of the influential effect of ultrasound treatment on meat flavor. |
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0000-0002-9843-0193 |
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0000-0002-9843-0193 Zhang, Jian Toldrá, Fidel Zhang, Wangang |
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artículo |
topic_facet |
Bioinformatics Flavor Label-free quantitation Proteome Ultrasound Unsmoked bacon |
author |
Zhang, Jian Toldrá, Fidel Zhang, Wangang |
author_sort |
Zhang, Jian |
title |
Insight into Ultrasound-Induced Modifications of the Proteome and Flavor-Related Proteins of Unsmoked Bacon by Applying Label-Free Quantitation Technology |
title_short |
Insight into Ultrasound-Induced Modifications of the Proteome and Flavor-Related Proteins of Unsmoked Bacon by Applying Label-Free Quantitation Technology |
title_full |
Insight into Ultrasound-Induced Modifications of the Proteome and Flavor-Related Proteins of Unsmoked Bacon by Applying Label-Free Quantitation Technology |
title_fullStr |
Insight into Ultrasound-Induced Modifications of the Proteome and Flavor-Related Proteins of Unsmoked Bacon by Applying Label-Free Quantitation Technology |
title_full_unstemmed |
Insight into Ultrasound-Induced Modifications of the Proteome and Flavor-Related Proteins of Unsmoked Bacon by Applying Label-Free Quantitation Technology |
title_sort |
insight into ultrasound-induced modifications of the proteome and flavor-related proteins of unsmoked bacon by applying label-free quantitation technology |
publisher |
American Chemical Society |
publishDate |
2022-08-24 |
url |
http://hdl.handle.net/10261/296916 https://api.elsevier.com/content/abstract/scopus_id/85136313293 |
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