基于核磁共振的代谢组学技术在肉品科学中的应用
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摘要
核磁共振(nuclear magnetic resonance,NMR)波谱分析利用具有自旋性质的原子核在感应磁场中的能级跃迁分析物质的化学组成和空间结构,基于NMR代谢组学技术主要利用生物体液的核磁共振谱图所提供的生物体内全部小分子代谢物的丰富信息,通过对这些信息的多元统计分析,定性或者定量分析所有小分子代谢物。由于这种技术具有独特的优势,因而在肉品科学中的应用受到广泛的关注。本文介绍了NMR基本原理、NMR波谱解析和NMR代谢组学数据处理方法,综述了NMR代谢组学技术在肉品科学中的应用,为进一步阐明小分子代谢物对肉品质的影响机理提供了支持。
Nuclear magnetic resonance( NMR) spectroscopy is a technology that analyses chemical compositions and structure of compounds by the energy state leap of nuclei which has a spin property.NMR metabolomics is a technology that analyses small molecule metabolites qualitatively or quantitatively by the NMR spectrogram of body liquid in a method of multi-variate statistical analysis.As its distinct advantages,application in meat science has attracted wide attention.This paper introduced the basic theory of NMR,analysis method of NMR spectroscopy and NMR metabolomics data processing methods,and the application of NMR metabolomics in meat science was also discussed. This review will supply a theory support for further analysis the effect and mechanism of small molecule metabolitesonthemeat quality.
Nuclear magnetic resonance( NMR) spectroscopy is a technology that analyses chemical compositions and structure of compounds by the energy state leap of nuclei which has a spin property.NMR metabolomics is a technology that analyses small molecule metabolites qualitatively or quantitatively by the NMR spectrogram of body liquid in a method of multi-variate statistical analysis.As its distinct advantages,application in meat science has attracted wide attention.This paper introduced the basic theory of NMR,analysis method of NMR spectroscopy and NMR metabolomics data processing methods,and the application of NMR metabolomics in meat science was also discussed. This review will supply a theory support for further analysis the effect and mechanism of small molecule metabolitesonthemeat quality.
引文
[1]李玮,贾婧怡,李龙,等.核磁共振代谢组学技术鉴别天然奶油与人造奶油[J].食品科学,2017,38(12):278-285.
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[5]李娟,张松,秦雪梅,等.基于NMR代谢组学技术的款冬花生品与蜜炙品化学成分比较[J].中草药,2015,46(20):3009-3016.
[6]Fotakis C,Christodouleas D,Kokkotou K,et al.NMRmetabolite profiling of Greek grape marc spirits[J].Food Chemistry,2013,138(2-3):1837-1846.
[7]Ko Bong Kuk,Ahn Hyuk Jin,Berg F van den,et al.Metabolomic insight into soy sauce through1H NMR spectroscopy[J].Journal of Agricultural and Food Chemistry,2009,57(15):6862-6870.
[8]Ye Y,Yang R,Lou Y,et al.Effects of food processing on the nutrient composition of pyropia yezoensis products revealed by nmr-based metabolomic analysis[J].Journal of Food&Nutrition Research,2014,2(10):749-756.
[9]Wei F,Furihata K,Miyakawa T,et al.A pilot study of NMR-based sensory prediction of roasted coffee bean extracts.[J].Food Chemistry,2014,152(2):363-369.
[10]Zanardi E,Caligiani A,Palla L,et al.Metabolic profiling by1H NMR of ground beef irradiated at different irradiation doses[J].Meat Science,2015,103:83-89.
[11]Shumilina E,Slizyte R,Mozuraityte R,et al.Quality changes of salmon by-products during storage:Assessment and quantification by NMR[J].Food Chemistry,2016,211:803-811.
[12]Garcia-Garcia A B,Lamichhane S,Castejon D,et al.1H HR-MAS NMR-based metabolomics analysis for dry-fermented sausage characterization[J].Food Chemistry,2018,240:514-523.
[13]Wong K C.Review of nmr spectroscopy:Basic principles,concepts and applications in chemistry[J].Journal of Chemical Education,2014,91(8):1103-1104.
[14]李丽华.波谱原理及应用[M].北京:中国石化出版社,2016:125-185.
[15]Dona A C,Kyriakides M,Scott F,et al.A guide to the identification of metabolites in NMR-based metabolomics/metabolomics experiments[J].Computational and Structural Biotechnology Journal,2016,14:135-153.
[16]Gromski P S,Muhamadali H,Ellis D I,et al.A tutorial review:Metabolomics and partial least squares-discriminant analysis--a marriage of convenience or a shotgun wedding[J].Analytica Chimica Acta,2015,879:10-23.
[17]Njisane Y Z,Muchenje V.Farm to abattoir conditions,animal factors and their subsequent effects on cattle behavioural responses and beef quality-A review[J].Asian-Australasian Journal of Animal Sciences,2017,30(6):755-764.
[18]杨建成,徐日峰,胡建民.影响猪肉品质因素的研究进展[J].湖北农业科学,2013,52(20):4849-4852.
[19]杜燕,张佳,胡铁军,等.宰前因素对黑切牛肉发生率及牛肉品质的影响[J].农业工程学报,2009,25(3):277-281.
[20]Shintu L,Caldarelli S,Franke B M.Pre-selection of potential molecular markers for the geographic origin of dried beef by HR-MAS NMR spectroscopy[J].Meat Science,2007,76(4):700-707.
[21]Jung Y,Lee J,Kwon J,et al.Discrimination of the Geographical Origin of Beef by1H NMR-Based Metabolomics[J].Journal of Agricultural and Food Chemistry,2010,58(19):10458-10466.
[22]Ritota M,Casciani L,Failla S,et al.HRMAS-NMRspectroscopy and multivariate analysis meat characterisation[J].Meat Science,2012,92(4):754-761.
[23]Straadt I K,Aaslyng M D,Bertram H C.An NMR-based metabolomics study of pork from different crossbreeds and relation to sensory perception[J].Meat Science,2014,96(2 Pt A):719-728.
[24]Liu C,Pan D,Ye Y,et al.1H NMR and multivariate data analysis of the relationship between the age and quality of duck meat[J].Food Chemistry,2013,141(2):1281-1286.
[25]Mazanowski A,Kisiel T,Gornowicz E.Carcass quality,meat traits and chemical composition of meat in ducks of paternal strains A44 and A55[J].Animal Science Papers and Reports,2003,21(4):251-263.
[26]S Ikeda,M Kagaya,K Kobayashi,et al.Dietary sesame Lignans decrease lipid peroxidation in rats fed docosahexaenoic acid[J].Journal of Nutritional Science and Vitaminology,2003,49(4):270-276.
[27]Wagner L,Trattner S,Pickova J,et al.1H NMR-based metabolomics studies on the effect of sesamin in Atlantic salmon(Salmo salar)[J].Food Chemistry,2014,147:98-105.
[28]吕东坡,胡永金,朱仁俊,等.宰后肉的嫩化机制及其影响因素[J].食品科学,2008,29(8):704-709.
[29]柳艳霞,高晓平,赵改名,等.宰后因素对肌肉保水性的影响[J].安徽农业科学,2007,35(16):4846-4848.
[30]Zhuang H,Savage E M,Lawrence K.Effect of 3 postmortem electrical stimulation treatments on the quality of early deboned broiler breast meat[J].Poultry Science,2010,89(8):1737.
[31]周光宏.畜产品加工学[M].第二版.北京农业出版社,2002:64-67.
[32]Graham S F,Kennedy T,Chevallier O,et al.The application of NMR to study changes in polar metabolite concentrations in beef longissimusdorsi stored for different periods post mortem[J].Metabolomics,2010,6(3):395-404.
[33]Shumilina E,Ciampa A,Capozzi F,et al.NMR approach for monitoring post-mortem changes in Atlantic salmon fillets stored at 0℃and 4℃[J].Food Chemistry,2015,184:12-22.
[34]Zanardi,Emanuela,Ghidini,et al.Detection of irradiated beef by nuclear magnetic resonance lipid profiling combined with chemometrictechniques[J].Meat Science,2013,93(2):171-177.
[35]Yang Y,Ye Y,Wang Y,et al.Effect of high pressure treatment on metabolite profile of marinated meat in soy sauce[J].Food Chemistry,2018,240:662-669.
[36]Grossi A B,Do Nascimento E S P,Cardoso D R,et al.Proteolysis involvement in zinc-protoporphyrin IX formation during Parma ham maturation[J].Food Research International,2014,56:252-259.
[37]张小莉,魏玲,李宝明,等.肉制品掺假鉴别技术研究进展[J].食品安全质量检测学报,2014,10:3190-3196.
[38]Jakes W,Gerdova A,Defernez M,et al.Authentication of beef versus horse meat using 60 MHz1H NMR spectroscopy[J].Food Chemistry 2015,175:1-9.
[2]刘威,刘伟丽,魏晓晓,等.核磁共振波谱技术在食品掺假鉴别中的应用研究[J].食品安全质量检测学报,2016,7(11):4358-4363.
[3]Nicholson J K,Lindon J C.Systems biology:Metabolomics[J].Nature,2008,455(7216):1054.
[4]陈黛安,叶央芳.基于核磁共振的代谢组学技术在食品科学中的应用[J].食品与发酵工业,2016,42(3):256-261.
[5]李娟,张松,秦雪梅,等.基于NMR代谢组学技术的款冬花生品与蜜炙品化学成分比较[J].中草药,2015,46(20):3009-3016.
[6]Fotakis C,Christodouleas D,Kokkotou K,et al.NMRmetabolite profiling of Greek grape marc spirits[J].Food Chemistry,2013,138(2-3):1837-1846.
[7]Ko Bong Kuk,Ahn Hyuk Jin,Berg F van den,et al.Metabolomic insight into soy sauce through1H NMR spectroscopy[J].Journal of Agricultural and Food Chemistry,2009,57(15):6862-6870.
[8]Ye Y,Yang R,Lou Y,et al.Effects of food processing on the nutrient composition of pyropia yezoensis products revealed by nmr-based metabolomic analysis[J].Journal of Food&Nutrition Research,2014,2(10):749-756.
[9]Wei F,Furihata K,Miyakawa T,et al.A pilot study of NMR-based sensory prediction of roasted coffee bean extracts.[J].Food Chemistry,2014,152(2):363-369.
[10]Zanardi E,Caligiani A,Palla L,et al.Metabolic profiling by1H NMR of ground beef irradiated at different irradiation doses[J].Meat Science,2015,103:83-89.
[11]Shumilina E,Slizyte R,Mozuraityte R,et al.Quality changes of salmon by-products during storage:Assessment and quantification by NMR[J].Food Chemistry,2016,211:803-811.
[12]Garcia-Garcia A B,Lamichhane S,Castejon D,et al.1H HR-MAS NMR-based metabolomics analysis for dry-fermented sausage characterization[J].Food Chemistry,2018,240:514-523.
[13]Wong K C.Review of nmr spectroscopy:Basic principles,concepts and applications in chemistry[J].Journal of Chemical Education,2014,91(8):1103-1104.
[14]李丽华.波谱原理及应用[M].北京:中国石化出版社,2016:125-185.
[15]Dona A C,Kyriakides M,Scott F,et al.A guide to the identification of metabolites in NMR-based metabolomics/metabolomics experiments[J].Computational and Structural Biotechnology Journal,2016,14:135-153.
[16]Gromski P S,Muhamadali H,Ellis D I,et al.A tutorial review:Metabolomics and partial least squares-discriminant analysis--a marriage of convenience or a shotgun wedding[J].Analytica Chimica Acta,2015,879:10-23.
[17]Njisane Y Z,Muchenje V.Farm to abattoir conditions,animal factors and their subsequent effects on cattle behavioural responses and beef quality-A review[J].Asian-Australasian Journal of Animal Sciences,2017,30(6):755-764.
[18]杨建成,徐日峰,胡建民.影响猪肉品质因素的研究进展[J].湖北农业科学,2013,52(20):4849-4852.
[19]杜燕,张佳,胡铁军,等.宰前因素对黑切牛肉发生率及牛肉品质的影响[J].农业工程学报,2009,25(3):277-281.
[20]Shintu L,Caldarelli S,Franke B M.Pre-selection of potential molecular markers for the geographic origin of dried beef by HR-MAS NMR spectroscopy[J].Meat Science,2007,76(4):700-707.
[21]Jung Y,Lee J,Kwon J,et al.Discrimination of the Geographical Origin of Beef by1H NMR-Based Metabolomics[J].Journal of Agricultural and Food Chemistry,2010,58(19):10458-10466.
[22]Ritota M,Casciani L,Failla S,et al.HRMAS-NMRspectroscopy and multivariate analysis meat characterisation[J].Meat Science,2012,92(4):754-761.
[23]Straadt I K,Aaslyng M D,Bertram H C.An NMR-based metabolomics study of pork from different crossbreeds and relation to sensory perception[J].Meat Science,2014,96(2 Pt A):719-728.
[24]Liu C,Pan D,Ye Y,et al.1H NMR and multivariate data analysis of the relationship between the age and quality of duck meat[J].Food Chemistry,2013,141(2):1281-1286.
[25]Mazanowski A,Kisiel T,Gornowicz E.Carcass quality,meat traits and chemical composition of meat in ducks of paternal strains A44 and A55[J].Animal Science Papers and Reports,2003,21(4):251-263.
[26]S Ikeda,M Kagaya,K Kobayashi,et al.Dietary sesame Lignans decrease lipid peroxidation in rats fed docosahexaenoic acid[J].Journal of Nutritional Science and Vitaminology,2003,49(4):270-276.
[27]Wagner L,Trattner S,Pickova J,et al.1H NMR-based metabolomics studies on the effect of sesamin in Atlantic salmon(Salmo salar)[J].Food Chemistry,2014,147:98-105.
[28]吕东坡,胡永金,朱仁俊,等.宰后肉的嫩化机制及其影响因素[J].食品科学,2008,29(8):704-709.
[29]柳艳霞,高晓平,赵改名,等.宰后因素对肌肉保水性的影响[J].安徽农业科学,2007,35(16):4846-4848.
[30]Zhuang H,Savage E M,Lawrence K.Effect of 3 postmortem electrical stimulation treatments on the quality of early deboned broiler breast meat[J].Poultry Science,2010,89(8):1737.
[31]周光宏.畜产品加工学[M].第二版.北京农业出版社,2002:64-67.
[32]Graham S F,Kennedy T,Chevallier O,et al.The application of NMR to study changes in polar metabolite concentrations in beef longissimusdorsi stored for different periods post mortem[J].Metabolomics,2010,6(3):395-404.
[33]Shumilina E,Ciampa A,Capozzi F,et al.NMR approach for monitoring post-mortem changes in Atlantic salmon fillets stored at 0℃and 4℃[J].Food Chemistry,2015,184:12-22.
[34]Zanardi,Emanuela,Ghidini,et al.Detection of irradiated beef by nuclear magnetic resonance lipid profiling combined with chemometrictechniques[J].Meat Science,2013,93(2):171-177.
[35]Yang Y,Ye Y,Wang Y,et al.Effect of high pressure treatment on metabolite profile of marinated meat in soy sauce[J].Food Chemistry,2018,240:662-669.
[36]Grossi A B,Do Nascimento E S P,Cardoso D R,et al.Proteolysis involvement in zinc-protoporphyrin IX formation during Parma ham maturation[J].Food Research International,2014,56:252-259.
[37]张小莉,魏玲,李宝明,等.肉制品掺假鉴别技术研究进展[J].食品安全质量检测学报,2014,10:3190-3196.
[38]Jakes W,Gerdova A,Defernez M,et al.Authentication of beef versus horse meat using 60 MHz1H NMR spectroscopy[J].Food Chemistry 2015,175:1-9.