Proteomics analysis to investigate the effect of sodium lactate on color stability of beef <i>longissimus lumborum</i> muscle during chilled s torage

WEN, Yongping; KANG, Yu; ZHANG, Lu; TIAN, Tian; WANG, Xinhui

doi:10.1590/fst.55222

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Food Science and Technology

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.55222 copy

Proteomics analysis to investigate the effect of sodium lactate on color stability of beef longissimus lumborum muscle during chilled s torage

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Sodium lactate contribution on color stability of chilled beef was evaluated by proteomics analysis combined with the relative Mb content and NADH/ NAD⁺ ratio. The sodium lactate exhibited a remarkable efficacy against discoloration of chilled beef and showed a desirable color appearance for 6 days, while the control showed an undesirable color appearance on the 3^rd day. Based on the significance analysis of protein interaction network, 12 proteins responsible for color stability of chilled beef treated by sodium lactate have been identified, which participated mainly in redox systems, metabolic enzymes, oxidoreductase, structural proteins and heat shock proteins. The proteins were correlated with NADH regeneration. Thus, we suggest that the color stability promotion may attribute to the role of in the regeneration of NADH by sodium lactate treatment.

Keywords:
chilled beef; discoloration; proteomics analysis; sodium lactate

Quality parameters	Samples	Storage time (d)
Quality parameters	Samples	1	3	6
pH	C	5.62 ± 0.22 bx	5.83 ± 0.18 ax	6.00 ± 0.14 ax
pH	SL	5.61 ± 0.12 bx	5.69 ± 0.16 ax	5.73 ± 0.08 ax
TVB-N	C	7.47 ± 0.56 ax	15.54 ± 0.46 ay	23.53 ± 0.78 bx
TVB-N	SL	7.25 ± 0.45 ax	11.13 ± 0.85 by	17.85 ± 0.82 ax
Redness (a*)	C	29.39 ± 1.24 ax	17.57 ± 1.08 bx	11.88 ± 0.89 ax
Redness (a*)	SL	30.32 ± 1.45ax	27.27 ± 1.68 cx	24.05 ± 1.43 by
Weight loss(%)	C	2.16 ± 0.22 bx	7.16 ± 0.12 by	10.40 ± 0.22 ax
Weight loss(%)	SL	1.57 ± 0.34 ax	6.20 ± 0.34 by	9.29 ± 0.24 cx
Total plate count (lg cfu/g)	C	3.45 ± 0.12 ax	7.27 ± 0.42 ax	8.78 ± 0.46 bx
Total plate count (lg cfu/g)	SL	2.08 ± 0.22 bx	4.86 ± 0.64 cy	6.85 ± 0.66 ax

	1d	2d	3d	4d	5d	6d
Group C	0.59 ± 0.07 ax	0.86 ± 0.05 bx	2.93 ± 0.08 cx	1.72 ± 0.03dx	1.86 ± 0.07ex	1.29 ± 0.02ax
Group SL	0.58 ± 0.05 ax	0.38 ± 0.03 by	0.35 ± 0.07cx	0.34 ± 0.04dy	0.38 ± 0.06 ex	0.37 ± 0.01 ax

Protein	Description	Gene	FC	Pvalue	UP/DOWN
Peroxidase system
L8IFZ2	Superoxide dismutase [Cu-Zn]	E5288_WYG011986	0.437524868	0.025276048	down
L8IZ67	Glutaredoxin-3 (Fragment)	M91_00380	0.894881115	0.003693231	up
Metabolic enzyme
L8I4Y3	Creatine kinase B-type (Fragment)	M91_04951	0.526115299	0.011570668	down
A0A6B0RV40	Pyruvate kinase	E5288_WYG019610	0.615468555	0.043051228	down
A0A6B0RWV8	Creatine kinase	E5288_WYG021711	1.255087609	0.005195976	up
Oxidoreductase
L8IZY4	NADH dehydrogenase [ubiquinone] 1 beta subcomplex subunit 7	E5288_WYG011646	1.314326778	0.00670572	up
L8IEL0	NAD(P)(+)--arginine ADP-ribosyltransferase (Fragment)	M91_16150	1.354482553	0.028251238	up
L8IGU7	Mitochondrial pyruvate carrier	M91_01088	0.560101163	0.033324756	up
Structural protein
L8HY54	Myosin-13 (Fragment)	M91_13181	0.714943256	0.013808743	down
L8I8R7	Myomesin-3	M91_13276	1.636614507	0.004576276	up
L8IG28	Myosin regulatory light chain 2, ventricular/cardiac muscle isoform (Fragment)	M91_16441	1.257338191	0.017447714	up
Other proteins L8I7M6	Heat shock protein beta-2	E5288_WYG001974	1.418047882	0.024876208	up

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[1] *Corresponding author: wangxinhui19820319@163.com