Application of omics techniques in identification and predication of biomarkers of quality attributes of pork: a review
-
摘要: 利用组学技术鉴别出的生物标志物在猪肉的加工和感官特性中得到了一定的应用。本文从生物标志物的定义和基本的鉴别方法出发,重点综述了灰白肉(PSE),肉的嫩度,肌间脂肪含量以及肉的剪切应力的生物标志物的鉴定,介绍了生物标志物预测猪肉的加工及感官品质的研究进展,并对生物标志物在今后肉品科学研究中的应用进行展望,以期在猪肉制品生产链上对产品的质量进行更好的管理。Abstract: Biomarkers which are identified by omics techniques has received some applications in technological and sensory attributes of pork. In this paper,the definition and basic method of identification of biomarkers were introduced briefly,and its identification in pork samples were reviewed in analyzing pale soft exudative( PSE) meat,tenderness,intramuscular fat( IMF) content and meat shear force. The prediction of biomarkers was introduced briefly in pork qualities. Finally,applications of biomarkers in further meat research were prospected and this technology may play a greater role in the field of product quality.
-
Keywords:
- genomics /
- pork quality /
- biomarkers
-
[1] 孔保华,韩建春.肉品科学与技术[M].北京:中国轻工业出版社,2011,16(3):8-10. [2] 殷朝敏,雷靖行.基因表达系列分析技术在真菌功能基因组学中的应用[J].北京:生物技术通报,2011,33(1):25-28. [3] D’Alessandro A,Rinalducci S,Marocco C,et al.An Omics window on the pork tenderness network[J].Journal of Proteomics,2012,84(1):4360-4380.
[4] 谢志修.生物技术在食品检测方面的应用[M].生物技术通报,2010,33(15):412-417. [5] 吴晓薇,黄国城.生物标志物的研究进展[J].广东畜牧兽医科技,2008,30(12):3405-3409. [6] Picard B,Micol D,Cassar-Malek I,et al.Meat and fish flesh quality with proteomic applications[J].Animal Frontiers,2012,2(4):18-25.
[7] Hocquette J F,Bernard-Capel C,Vidal V,et al.The GENOTEND chip:A new tool to analyse gene expression in muscles of pig for pork quality prediction[J].BMC Veterinary Research,2012,32(3):18-35.
[8] 邹宗亮,王志清,王升启.基因芯片技术研究进展[J].高技术通讯,2000,24(16):314-318. [9] Hiller B,Hocquette J F,Cassar-Malek I,et al.Dietaryn-3fatty acid effects on gene expression in pig longissimus muscle as assessed by microarray/q RT-PCR methodology[J].British Journal of Nutrition,2012,10(8),858-863.
[10] Guillemin N,Cassar-Malek I,Hocquette J,et al.La maitrise de la tendretéde la viande pig:identification de marqueurs biologiques[J].INRA Productions Animal,2009,22(4):331-344.
[11] Lomiwes D,Farouk M M,Wiklund E.Small heat shock proteins and their role in meat tenderness:A review[J].MeatScience,2014,96(1):26-40.
[12] Damon M,Louveau I,Lefaucheur L,et al.Number of intramuscular adipocytes and fatty acid binding protein-4 content are significant indicators of intramuscular fat level in crossbred Large White X Duroc pigs[J].Journal of Animal Science,2006,8(4):1083-1092.
[13] Laville E,Sayd T,Sante-Lhoutellier V,et al.Characterisation of PSE zones in semimembranosus pig muscle[J].Meat Science,2005,7(10):167-172.
[14] 董佩佩,刘志军,贾俊静.影响猪肉品质的基因及研究进展[J].饲料研究,2010,(01):46-48. [15] Laville E,Sayd T,Terlouw C,et al.Differences in pig muscle proteome according to HAL genotype:Implication for meat quality defects[J].Journal of Agricultural and Food Chemistry,2009,5(7):4913-4923.
[16] Chriki S,Renand G,Picard B,et al.Meta-analysis of the relationships between pork tenderness and muscle characteristics[J].Livestock Science,2013,15(5):424-434.
[17] Picard B,Gagaoua M,Micol D,et al.Inverse relationships between biomarkers and pig tenderness according to contractile and metabolic properties of the muscle[J].Journal of Agricultural and Food Chemistry,2014,62(40):9808-9818.
[18] Jia X,Veiseth K E,Grove H,et al.Peroxiredoxin-6-A potential protein marker for meat tenderness in pork longissimus thoracis muscle[J].Journal of Animal Science,2009,87(7):2391-2399.
[19] Hollung K,Veiseth E,Jia X,et al.Application of proteomics to understand the molecular mechanisms behind meat quality[J].Meat Science,2007,7(7):97-114.
[20] Bernard C,Cassar-Malek I,Le Cunff M,et al.New indicators of pork sensory quality revealed by expression of specific genes[J].Journal of Agricultural and Food Chemistry,2007,55(13):5229-5237.
[21] D’Alessandro A,Marocco C,Zolla V,et al.Meat quality of the longissimus lumborum muscle of Casertana and Large White pigs:Metabolomics and proteomics intertwined[J].Journal of Proteomics,2011,7(5):610-627.
[22] Liu J,Damon M,Guitton N,et al.Differentially-expressed genes in pig Longissimus muscles with contrasting levels of fat,as identified by combined transcriptomic,reverse transcription PCR,and proteomic analyses[J].Journal of Agricultural and Food Chemistry,2009,5(7):3808-3817.
[23] Hamill R M,Mc Bryan J,MCGee C,et al.Functional analysis of muscle gene expression profiles associated with tenderness and intramuscular fat content in pork[J].Meat Science,2014,9(2):440-450.
[24] Laville E,Sayd T,Terlouw C,et al.Comparison of sarcoplasmic proteomes between two groups of pig muscles selected for shear force of cooked meat[J].Journal of Agricultural and Food Chemistry,2007,15(5):5834-5841.
[25] Rohart F,Paris A,Laurent B,et al.Phenotypic prediction based on metabolomic data for growing pigs from three main European breeds[J].Journal of Animal Science,2012,9(10):4729-4740.
[26] Lebret B,Denieul K,Damon M.Muscle transcriptome profiles highlight biomarkers of pig production system and high meat quality[J].Journal of Animal Science,2014,1(8):44-49.
[27] Lebret B,Ecolan P,Bonhomme K,et al.Influence of production system in local and conventional pig breeds on stress indicators at slaughter,muscle and meat traits and pork eating quality[J].Journal of Animal Science,2014,1(3):34-41.
[28] Damon M,Wyszynska-Koko J,Vincent A,et al.Comparison of muscle transcriptome between pigs with divergent meat quality phenotypes identifies genes related to muscle metabolism and structure[J].Journal of Animal Science,2012,7(3):33-39.
[29] Lebret B,Denieul K,Vincent A,et al.Identification by transcriptomics of biomarkers of pork quality[J].Meat Science,2015,9(1):44-50.
[30] Pierzchala M,Hoekman A J,Urbanski P,et al.Validation of biomarkers for loint meat quality(M.longissimus)of pigs[J].Journal of Animal Breeding and Genetics,2014,131(3):258-270.
[31] te Pas M F,Kruijt L,Pierzchala M,et al.Identification of proteomic biomarkers in M.Longissimus dorsias potential predictors of pork quality[J].Meat Science,2013,9(5):679-687.
计量
- 文章访问数: 172
- HTML全文浏览量: 25
- PDF下载量: 234
下载:
