To investigate the influence and mechanism of non-selenium glutathione peroxidase (NSGPx) activity of peroxidase 6 (Prdx6) on the formation of beef quality in early postmortem, this study inhibited the NSGPx activity of Prdx6 by treating the bovine longissimus dorsi muscles with mercaptosuccinic acid (MA) from 0.5 h to 168 h postmortem, the meat color and shear force were measured, and proteomics approach was used to explore the mechanism of its influence on beef color and tenderness. The results indicated that inhibiting the NSGPx activity of Prdx6 accelerated the deterioration of meat color, but accelerated the tenderization rate of beef. The results of proteomics indicated that the changes in the expression levels of some structural proteins and metabolic enzymes in the NSGPx activity of Prdx6 inhibition group may be the important factors affecting beef color and tenderness. In addition, differentially expressed proteins, such as histone H2A (H2AFX) and cytochrome c oxidase subunit 7A1 (COX7A1), are involved in cell apoptosis and respiratory electron-transport chain, and may be potential factors affecting beef quality. In this article, the mechanism of NSGPx activity of Prdx6 regulating beef color and tenderness was elucidated from the protein level, and the regulation theory of beef quality was improved.
QI Tingting
,
PANG Jianlong
,
ZHANG Xinjun
,
WANG Xinyi
,
ZHANG Yimin
,
MAO Yanwei
. Effect and mechanism of peroxidase 6 on beef color and tenderness in early postmortem[J]. Food and Fermentation Industries, 2023
, 49(21)
: 101
-108
.
DOI: 10.13995/j.cnki.11-1802/ts.034836
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