1. In-depth metaproteomics analysis reveals the protein profile and metabolism characteristics in pork during refrigerated storage.
- Author
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Gu M, Zhang D, Li C, Ren Y, Song G, Chen L, Li S, and Zheng X
- Subjects
- Animals, Swine, Microbiota, Food Storage, Proteomics, Refrigeration, Bacteria classification, Bacteria metabolism, Bacteria isolation & purification, Bacteria genetics, Bacterial Proteins metabolism, Bacterial Proteins analysis, Bacterial Proteins genetics
- Abstract
Alterations in microbiotas and endogenous enzymes have been implicated in meat deterioration. However, the factors that mediate the interactions between meat quality and microbiome profile were inadequately investigated. In this study, we collected pork samples throughout the refrigeration period and employed metaproteomics to characterize both the pork and microbial proteins. Our findings demonstrated that pork proteins associated with the catabolic process are upregulated during storage compared to the initial stage. Pseudomonas, Clostridium, Goodfellowiella, and Gonapodya contribute to the spoilage process. Notably, we observed an elevated abundance of microbial proteins related to glycolytic enzymes in refrigerated pork, identifying numerous proteins linked to biogenic amine production, thus highlighting their essential role in microbial decay. Further, we reveal that many of these microbial proteins from Pseudomonas are ribosomal proteins, promoting enzyme synthesis by enhancing transcription and translation. This study provides intrinsic insights into the underlying mechanisms by which microorganisms contribute to meat spoilage., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Ltd.)
- Published
- 2024
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