@article{SI2024, 
author = {Rendalai SI and Jing HE and Liang MING and Li YI and Rimutu JI},
title = {Differential Analysis of Proteomes among Camel Meat from Different Ages},
year = {2024},
journal = {Food Science},
volume = {45},
number = {2},
pages = {218-228},
keywords = {proteomics, different ages, camel meat, quality characteristics},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20230503-009},
doi = {10.7506/spkx1002-6630-20230503-009},
abstract = {The differences in the proteomes of camel meat from different age groups were analyzed by tandem mass tag (TMT)-based quantitative proteomics and liquid chromatography tandem mass spectrometry (LC-MS/MS) to identify the key quality-related proteins of camel meat. The results showed that differentially expressed proteins (DEPs) had an important effect on the quality of camel meat. A total of 311 DEPs were identified in the longissimus dorsi muscle of camels from three age groups, 3-4 (Ⅰ), 6-7 (Ⅱ), and 9-10 (Ⅲ) years old. Altogether 245 DEPs were identified in groups Ⅰ versus Ⅱ, 16 in groups Ⅱ versus Ⅲ, and 139 in groups Ⅰ versus Ⅲ. In addition, 194, 1, and 110 DEPs were up-regulated, and 51, 15, and 29 DEPs were down-regulated in the three comparison groups, respectively. Gene Ontology (GO) functional annotation analysis indicated that structural proteins, metabolic proteins, and heat stress proteins could be used as biomarkers for discrimination among camel meat from different ages. Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis showed that the DEPs were mainly involved in fatty acid metabolism, glycolysis/glucose production, amino acid biosynthesis, and the hypoxia inducible factor-1 (HIF-1) signaling pathway. Protein-protein interaction (PPI) analysis showed that metabolic enzyme proteins were key network-connecting proteins that affect camel meat from different ages. Correlation analysis showed that 16 DEPs were correlated closely with meat tenderness. The tenderness of camel meat from the three age groups was mainly influenced by actin, histone and protein kinases. The results of this study can provide a scientific basis for the grading and evaluation of camel meat, the selection of optimal slaughter age, and the study of camel meat quality characteristics.}
}