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Research Article | Open Access

Integrating transcriptomic and proteomics revealed the response mechanism of red swamp crayfish (Procambarus clarkii) muscle under cold stress

Yuqing Lei1,§Ying Gao1,§Xuehong Li2,3Xiaoying Luo2,3Lan Wang3Wenjin Wu3Guangquan Xiong3Shang Chu2Shugang Li1( )
Engineering Research Center of Bio-Process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
Key Laboratory of Fermentation Engineering, Ministry of Education, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China

§ These authors contributed equally to this work.

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Abstract

Related research findings indicated that the hardness of the tail meat from red swamp crayfish (Procambarus clarkii) increased when responding to cold stress during the transportation. However, the effect of low temperature on crayfish muscle was still at the phenotype level, there were few studies on the molecular mechanism of crayfish muscle response to cold stress. The effect of cold stress on the tail meat of crayfish during simulated transportation (control and low temperature stress for 12 h (LT_12), 24 h (LT_24) and 36 h (LT_36) at 4 ℃) were investigated by integrated transcriptome and proteomics. The results showed that the hardness of crayfish meat increased after cold stress. Gene ontology (GO) analysis showed that differentially expressed genes (DEGs) and differentially expressed proteins (DEPs) of crayfish coping with cold stress were mainly involved in metabolism and glycolysis. Kyoto Encyclopedia of Genes and Genomes (KEGG) metabolic analysis found that the metabolic response to cold stress included changes in amino acids such as valine and isoleucine. Low temperature activated glycolysis and amino acid metabolism pathway as well as peroxisome pathway to maintain body balance. The significant increase in the expression of cytoskeletal protein-actin related genes such as β-actin and ACT1 might cause the increase of muscle hardness under stress.

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Food Science of Animal Products
Article number: 9240007
Cite this article:
Lei Y, Gao Y, Li X, et al. Integrating transcriptomic and proteomics revealed the response mechanism of red swamp crayfish (Procambarus clarkii) muscle under cold stress. Food Science of Animal Products, 2023, 1(1): 9240007. https://doi.org/10.26599/FSAP.2023.9240007

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Received: 11 February 2023
Revised: 23 February 2023
Accepted: 06 March 2023
Published: 10 April 2023
© Beijing Academy of Food Sciences 2023.

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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