两种饲养方式下苏尼特羊肉中鲜味物质含量及相关调控基因表达量
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摘要
为研究不同饲养方式下羊肉的风味特性,以舍饲、放牧两种方式饲养的12月龄苏尼特羊股二头肌、背最长肌、臂三头肌3个部位为实验材料,分别测定味觉指标、鲜味物质含量以及相关调控基因表达量并进行比较分析。结果表明:放牧饲养羊肉鲜味和咸味高于舍饲饲养,苦味和涩味低于舍饲饲养;放牧饲养羊肉中的肌苷酸(inosinic acid,IMP)和肌苷(inosine,INO)含量显著高于舍饲饲养(P<0.05);放牧饲养羊背最长肌的腺苷一磷酸脱氨酶(adenosine monophosphate deaminase 1,AMPD1)基因表达量显著高于舍饲饲养(P<0.05),股二头肌的腺苷酸琥珀酸裂解酶(adenylosuccinate lyase,ADSL)和次黄嘌呤核苷酸环水解酶(aminoimidazole carboxamide ribonucleotide transformylase,ATIC)基因表达量显著高于舍饲饲养(P<0.05);放牧饲养羊肉AMPD1表达量与ADSL表达量之间呈极显著正相关(P<0.01);通过分析鲜味物质含量与调控基因表达量的相关性,发现放牧饲养羊肉IMP含量与AMPD1基因表达量之间呈极显著正相关(P<0.01),与ATIC基因表达量之间呈显著正相关(P<0.05);舍饲饲养羊肉IMP含量与ATIC基因表达量之间呈显著正相关(P<0.05)。综上,当鲜味物质调控基因的表达量高时,肉中的鲜味物质含量也随之提高。
The objective of this study was to investigate the difference in taste characteristics,umami substances and the expression of umami-related genes in Longissimus dorsi,Biceps femoris and Triceps brachii muscles from Sunit sheep subjected to two different feeding patterns(grazing and stall feeding).Sunit sheep were slaughtered at the age of 12 months for the collection of muscle samples.The results showed that the umami and saltiness of meat from grazed sheep were higher than those of stall-fed sheep,while the bitterness and astringency were lower than those of the latter.The contents of inosine monophosphate(IMP) and inosine(INO) as umami substances in meat from grazed sheep were significantly higher than in meat from stall-fed sheep(P<0.05).The expression of adenosine monophosphate deaminase 1(AMPD1) gene in Longissimus dorsi of grazed sheep were significantly higher than that in stall-fed sheep(P<0.05),and there was also a significant increase in the expression of adenylosuccinate lyase(ADSL) and aminoimidazole carboxamide ribonucleotide transformylase(ATIC) gene in Biceps femoris(P<0.05).For grazed sheep,a significant positive correlation was found between the expression of AMPD1 and ADSL(P<0.01).Correlation analysis showed that IMP content was positively correlated with the expression of AMPD1 highly significantly(P<0.01) in grazed sheep and with the expression of ATIC significantly(P<0.05) in both grazed and stall-fed sheep.Finally,we concluded that when the expression of umami-related genes was increased,there was a concomitant increase in the content of umami substances.
The objective of this study was to investigate the difference in taste characteristics,umami substances and the expression of umami-related genes in Longissimus dorsi,Biceps femoris and Triceps brachii muscles from Sunit sheep subjected to two different feeding patterns(grazing and stall feeding).Sunit sheep were slaughtered at the age of 12 months for the collection of muscle samples.The results showed that the umami and saltiness of meat from grazed sheep were higher than those of stall-fed sheep,while the bitterness and astringency were lower than those of the latter.The contents of inosine monophosphate(IMP) and inosine(INO) as umami substances in meat from grazed sheep were significantly higher than in meat from stall-fed sheep(P<0.05).The expression of adenosine monophosphate deaminase 1(AMPD1) gene in Longissimus dorsi of grazed sheep were significantly higher than that in stall-fed sheep(P<0.05),and there was also a significant increase in the expression of adenylosuccinate lyase(ADSL) and aminoimidazole carboxamide ribonucleotide transformylase(ATIC) gene in Biceps femoris(P<0.05).For grazed sheep,a significant positive correlation was found between the expression of AMPD1 and ADSL(P<0.01).Correlation analysis showed that IMP content was positively correlated with the expression of AMPD1 highly significantly(P<0.01) in grazed sheep and with the expression of ATIC significantly(P<0.05) in both grazed and stall-fed sheep.Finally,we concluded that when the expression of umami-related genes was increased,there was a concomitant increase in the content of umami substances.
引文
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[9]YU H,ZHANG Y,ZHAO J,et al.Taste characteristics of Chinese bayberry juice characterized by sensory evaluation,chromatography analysis,and an electronic tongue[J].Journal of Food Science&Technology,2018,55(5):1624-1631.DOI:10.1007/s13197-018-3059-4.
[10]王乐.FoxO1与其调控肌纤维类型相关基因的研究及对羊肉质的影响[D].呼和浩特:内蒙古农业大学,2016:14-16.
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[13]KONG Y,YANG X,DING Q,et al.Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate[J].Food Research International,2017,102:559-566.DOI:10.1016/j.foodres.2017.09.038.
[14]乙丛敏,杨茗媛,申慧婷,等.金枪鱼碎肉酶解液对巴马香猪肉风味和滋味的作用[J].食品工业科技,2018,39(3):259-264.DOI:10.13386/j.issn1002-0306.2018.03.049.
[15]CHUN J Y,KIM B S,LEE J G,et al.Effect of NaCl/monosodium glutamate(MSG)mixture on the sensorial properties and quality characteristics of model meat products[J].Korean Journal for Food Science of Animal Resources,2014,34(5):576-581.DOI:10.5851/kosfa.2014.34.5.576.
[16]FLEMING E E,ZIEGLER G R,HAYES J E.Salivary protein levels as a predictor of perceived astringency in model systems and solid foods[J].Physiology&Behavior,2016,163:56-63.DOI:10.1016/j.physbeh.2016.04.043.
[17]GOBINDRAM N E,BOGNANO M,LUCIANO G,et al.Carob pulp inclusion in lamb diets:effect on intake,performance,feeding behaviour and blood metabolites[J].Animal Production Science,2016,56(5):850-858.DOI:10.1071/AN14733.
[18]ZHANG Y,VENKITASAMY C,PAN Z L,et al.Novel umami ingredients:umami peptides and their taste[J].Journal of Food Science,2016,82(1):16-23.DOI:10.1111/1750-3841.13576.
[19]朱仁俊,唐臻睿,黄启超,等.不同贮藏条件下武定鸡肌肉肌苷酸及相关核苷酸含量的变化研究[J].现代食品科技,2013,29(1):15-18;23.DOI:10.13982/j.mfst.1673-9078.2013.01.006.
[20]李仲玉,刘培峰,李佳凝,等.影响畜禽肌肉肌苷酸含量的因素及其相关基因的研究进展[J].中国饲料,2017(3):8-11;19.DOI:10.15906/j.cnki.cn11-2975/s.20170303.
[21]李昊阳,夏继桥,杨连玉,等.植物多酚的抗氧化能力及其在动物生产中的应用[J].动物营养学报,2013,25(11):2529-2534.DOI:10.3969/j.issn.1006-267x.2013.11.004.
[22]罗燕,谷新利,赵宗胜,等.中草药添加剂对绵羊肌肉组织中鲜味物质含量的影响[J].中国畜牧兽医,2013,40(12):99-103.
[23]SUMMERS J D,SPRATT D,ATKINSON J L.Broiler weight gain and carcass composition when fed diets varying in amino acid balance,dietary energy,and protein level[J].Poultry Science,1992,71(2):263-273.DOI:10.3382/ps.0710263.
[24]HUSAK R L,SEBRANEK J G,BREGENDAHL K.A survey of commercially available broilers marketed as organic,free-range,and conventional broilers for cooked meat yields,meat composition,and relative value[J].Poultry Science,2008,87(11):2367-2376.DOI:10.3382/ps.2007-00294.
[25]PAN Y C,ZHANG L S,LIU Q,et al.Insertion of a knockout-first cassette in Ampd1 gene leads to neonatal death by disruption of neighboring genes expression[J].Scientific Reports,2016,6:35970.DOI:10.1038/srep35970.
[26]RIEDINGER C,MENDLER M,SCHLOTTERER A,et al.Highglucose toxicity is mediated by AICAR-transformylase/IMPcyclohydrolase and mitigated by AMP-activated protein kinase in Caenorhabditis elegans[J].Journal of Biological Chemistry,2018,293(13):4845-4859.DOI:10.1074/jbc.M117.805879.
[27]HU J,YU P,DING X,et al.Genetic polymorphisms of the AMPD1gene and their correlations with IMP contents in Fast Partridge and Lingshan chickens[J].Gene,2015,574(2):204-209.DOI:10.1016/j.gene.2015.08.008.
[28]YE M H,CHEN J L,ZHAO G P,et al.Correlation between polymorphisms in ADSL and GARS-AIRS-GART genes with inosine5’-monophosphate(IMP)contents in Beijing-you chickens[J].British Poultry Science,2010,51(5):609-613.DOI:10.1080/00071668.2010.508486.
[29]罗桂芬,陈继兰,孙世铎,等.鸡AMPD1基因PCR-SSCP分析与相关性状的研究[J].黑龙江畜牧兽医,2005(4):8-10.DOI:10.3969/j.issn.1004-7034.2005.04.004.
[30]PLAIDEAU C,LAI Y C,KVIKLYTE S,et al.Effects of pharmacological AMP deaminase inhibition and AMPD1 deletion on nucleotide levels and AMPK activation in contracting skeletal muscle[J].Chemistry&Biology,2014,21(11):1497-1510.DOI:10.1016/j.chembiol.2014.09.013.
[2]刘源,王文利,张丹妮.食品鲜味研究进展[J].中国食品学报,2017,17(9):1-10.DOI:10.16429/j.1009-7848.2017.09.001.
[3]MASIC U,YEOMANS M R.Umami flavor enhances appetite but also increases satiety[J].The American Journal of Clinical Nutrition,2014,100(2):532-538.DOI:10.3945/ajcn.113.080929.
[4]LEE H Y,KIM J M,BYUN M J,et al.Structure and polymorphisms of the 5’regulatory region of porcine adenylate kinase 3-like 1 gene and effect on trait of meat quality[J].Genes&Genomics,2011,33(2):147-153.DOI:10.1007/s13258-010-0091-9.
[5]翁丽萍,戴志远,赵芸,等.养殖大黄鱼和野生大黄鱼特征滋味物质的分析与比较[J].中国食品学报,2015,15(4):254-261.DOI:10.16429/j.1009-7848.2015.04.034.
[6]张会丰,高广亮,王海威,等.品种和饲养模式对鸡肉风味性状及其候选基因mRNA表达水平的影响[J].农业生物技术学报,2014,22(8):1018-1026.DOI:10.3969/j.issn.1674-7968.2014.08.012.
[7]闫俊书,张惠,周维仁,等.放牧对不同性别雪山草鸡肌肉营养品质及肌苷酸含量的影响[J].江苏农业学报,2011,27(4):802-806.DOI:10.3969/j.issn.1000-4440.2011.04.019.
[8]闫俊书,刘培峰,施振旦.家禽肌肉肌苷酸含量影响因素及其相关基因的研究进展[J].中国家禽,2017,39(10):41-46.DOI:10.16372/j.issn.1004-6364.2017.10.010.
[9]YU H,ZHANG Y,ZHAO J,et al.Taste characteristics of Chinese bayberry juice characterized by sensory evaluation,chromatography analysis,and an electronic tongue[J].Journal of Food Science&Technology,2018,55(5):1624-1631.DOI:10.1007/s13197-018-3059-4.
[10]王乐.FoxO1与其调控肌纤维类型相关基因的研究及对羊肉质的影响[D].呼和浩特:内蒙古农业大学,2016:14-16.
[11]CHEN C.Real-time quantification of microRNAs by stem-loop RT-PCR[J].Nucleic Acids Research,2005,33(20):179-179.DOI:10.1093/nar/gni178.
[12]YU Z L,JIANG H R,GUO R C,et al.Taste,umami-enhance effect and amino acid sequence of peptides separated from silkworm pupa hydrolysate[J].Food Research International,2018,108:144-150.DOI:10.1016/j.foodres.2018.02.047.
[13]KONG Y,YANG X,DING Q,et al.Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate[J].Food Research International,2017,102:559-566.DOI:10.1016/j.foodres.2017.09.038.
[14]乙丛敏,杨茗媛,申慧婷,等.金枪鱼碎肉酶解液对巴马香猪肉风味和滋味的作用[J].食品工业科技,2018,39(3):259-264.DOI:10.13386/j.issn1002-0306.2018.03.049.
[15]CHUN J Y,KIM B S,LEE J G,et al.Effect of NaCl/monosodium glutamate(MSG)mixture on the sensorial properties and quality characteristics of model meat products[J].Korean Journal for Food Science of Animal Resources,2014,34(5):576-581.DOI:10.5851/kosfa.2014.34.5.576.
[16]FLEMING E E,ZIEGLER G R,HAYES J E.Salivary protein levels as a predictor of perceived astringency in model systems and solid foods[J].Physiology&Behavior,2016,163:56-63.DOI:10.1016/j.physbeh.2016.04.043.
[17]GOBINDRAM N E,BOGNANO M,LUCIANO G,et al.Carob pulp inclusion in lamb diets:effect on intake,performance,feeding behaviour and blood metabolites[J].Animal Production Science,2016,56(5):850-858.DOI:10.1071/AN14733.
[18]ZHANG Y,VENKITASAMY C,PAN Z L,et al.Novel umami ingredients:umami peptides and their taste[J].Journal of Food Science,2016,82(1):16-23.DOI:10.1111/1750-3841.13576.
[19]朱仁俊,唐臻睿,黄启超,等.不同贮藏条件下武定鸡肌肉肌苷酸及相关核苷酸含量的变化研究[J].现代食品科技,2013,29(1):15-18;23.DOI:10.13982/j.mfst.1673-9078.2013.01.006.
[20]李仲玉,刘培峰,李佳凝,等.影响畜禽肌肉肌苷酸含量的因素及其相关基因的研究进展[J].中国饲料,2017(3):8-11;19.DOI:10.15906/j.cnki.cn11-2975/s.20170303.
[21]李昊阳,夏继桥,杨连玉,等.植物多酚的抗氧化能力及其在动物生产中的应用[J].动物营养学报,2013,25(11):2529-2534.DOI:10.3969/j.issn.1006-267x.2013.11.004.
[22]罗燕,谷新利,赵宗胜,等.中草药添加剂对绵羊肌肉组织中鲜味物质含量的影响[J].中国畜牧兽医,2013,40(12):99-103.
[23]SUMMERS J D,SPRATT D,ATKINSON J L.Broiler weight gain and carcass composition when fed diets varying in amino acid balance,dietary energy,and protein level[J].Poultry Science,1992,71(2):263-273.DOI:10.3382/ps.0710263.
[24]HUSAK R L,SEBRANEK J G,BREGENDAHL K.A survey of commercially available broilers marketed as organic,free-range,and conventional broilers for cooked meat yields,meat composition,and relative value[J].Poultry Science,2008,87(11):2367-2376.DOI:10.3382/ps.2007-00294.
[25]PAN Y C,ZHANG L S,LIU Q,et al.Insertion of a knockout-first cassette in Ampd1 gene leads to neonatal death by disruption of neighboring genes expression[J].Scientific Reports,2016,6:35970.DOI:10.1038/srep35970.
[26]RIEDINGER C,MENDLER M,SCHLOTTERER A,et al.Highglucose toxicity is mediated by AICAR-transformylase/IMPcyclohydrolase and mitigated by AMP-activated protein kinase in Caenorhabditis elegans[J].Journal of Biological Chemistry,2018,293(13):4845-4859.DOI:10.1074/jbc.M117.805879.
[27]HU J,YU P,DING X,et al.Genetic polymorphisms of the AMPD1gene and their correlations with IMP contents in Fast Partridge and Lingshan chickens[J].Gene,2015,574(2):204-209.DOI:10.1016/j.gene.2015.08.008.
[28]YE M H,CHEN J L,ZHAO G P,et al.Correlation between polymorphisms in ADSL and GARS-AIRS-GART genes with inosine5’-monophosphate(IMP)contents in Beijing-you chickens[J].British Poultry Science,2010,51(5):609-613.DOI:10.1080/00071668.2010.508486.
[29]罗桂芬,陈继兰,孙世铎,等.鸡AMPD1基因PCR-SSCP分析与相关性状的研究[J].黑龙江畜牧兽医,2005(4):8-10.DOI:10.3969/j.issn.1004-7034.2005.04.004.
[30]PLAIDEAU C,LAI Y C,KVIKLYTE S,et al.Effects of pharmacological AMP deaminase inhibition and AMPD1 deletion on nucleotide levels and AMPK activation in contracting skeletal muscle[J].Chemistry&Biology,2014,21(11):1497-1510.DOI:10.1016/j.chembiol.2014.09.013.