Jeong, Jin Young
(Animal Nutrition & Physiology Team, National Institute of Animal Science)
,
Kim, Minseok
(Animal Nutrition & Physiology Team, National Institute of Animal Science)
,
Ji, Sang-Yun
(Animal Nutrition & Physiology Team, National Institute of Animal Science)
,
Baek, Youl-Chang
(Animal Nutrition & Physiology Team, National Institute of Animal Science)
,
Lee, Seul
(Animal Nutrition & Physiology Team, National Institute of Animal Science)
,
Oh, Young Kyun
(Animal Nutrition & Physiology Team, National Institute of Animal Science)
,
Reddy, Kondreddy Eswar
(Animal Nutrition & Physiology Team, National Institute of Animal Science)
,
Seo, Hyun-Woo
(Animal Products Utilization Division, National Institute of Animal Science)
,
Cho, Soohyun
(Animal Products Utilization Division, National Institute of Animal Science)
,
Lee, Hyun-Jeong
(Animal Nutrition & Physiology Team, National Institute of Animal Science)
The purpose of this study was to investigate the meat metabolite profiles related to differences in beef quality attributes (i.e., high-marbled and low-marbled groups) using nuclear magnetic resonance (NMR) spectroscopy. The beef of different marbling scores showed significant differences in water c...
The purpose of this study was to investigate the meat metabolite profiles related to differences in beef quality attributes (i.e., high-marbled and low-marbled groups) using nuclear magnetic resonance (NMR) spectroscopy. The beef of different marbling scores showed significant differences in water content and fat content. High-marbled meat had mainly higher taste compounds than low-marbled meat. Metabolite analysis showed differences between two marbling groups based on partial least square discriminant analysis (PLS-DA). Metabolites identified by PLS-DA, such as N,N-dimethylglycine, creatine, lactate, carnosine, carnitine, sn-glycero-3-phosphocholine, betaine, glycine, glucose, alanine, tryptophan, methionine, taurine, tyrosine, could be directly linked to marbling groups. Metabolites from variable importance in projection plots were identified and estimated high sensitivity as candidate markers for beef quality attributes. These potential markers were involved in beef taste-related pathways including carbohydrate and amino acid metabolism. Among these metabolites, carnosine, creatine, glucose, and lactate had significantly higher in high-marbled meat compared to low-marbled meat (p<0.05). Therefore, these results will provide an important understanding of the roles of taste-related metabolites in beef quality attributes. Our findings suggest that metabolomics analysis of taste compounds and meat quality may be a powerful method for the discovery of novel biomarkers underlying the quality of beef products.
The purpose of this study was to investigate the meat metabolite profiles related to differences in beef quality attributes (i.e., high-marbled and low-marbled groups) using nuclear magnetic resonance (NMR) spectroscopy. The beef of different marbling scores showed significant differences in water content and fat content. High-marbled meat had mainly higher taste compounds than low-marbled meat. Metabolite analysis showed differences between two marbling groups based on partial least square discriminant analysis (PLS-DA). Metabolites identified by PLS-DA, such as N,N-dimethylglycine, creatine, lactate, carnosine, carnitine, sn-glycero-3-phosphocholine, betaine, glycine, glucose, alanine, tryptophan, methionine, taurine, tyrosine, could be directly linked to marbling groups. Metabolites from variable importance in projection plots were identified and estimated high sensitivity as candidate markers for beef quality attributes. These potential markers were involved in beef taste-related pathways including carbohydrate and amino acid metabolism. Among these metabolites, carnosine, creatine, glucose, and lactate had significantly higher in high-marbled meat compared to low-marbled meat (p<0.05). Therefore, these results will provide an important understanding of the roles of taste-related metabolites in beef quality attributes. Our findings suggest that metabolomics analysis of taste compounds and meat quality may be a powerful method for the discovery of novel biomarkers underlying the quality of beef products.
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문제 정의
Thus, the objective of this study was to investigate the meat metabolite profiles related to differences in beef quality attributes using NMR spectroscopy.
제안 방법
Among 28 estimated metabolites, fourteen metabolites showed significant changes in the beef quality attributes. In this study, key metabolites related to palatability (umami) taste score, including glutamate and aspartate, were not changed between in low-and highmarbled groups using NMR analysis. Sweetness, sourness, and bitterness in high-marbled meat were high levels compared with low marbled meat using electronic tongue and NMR analysis.
Meat samples were prepared by cutting parallel to the muscle fibre orientation (20×40×10 mm) and scored for color, flavour, juiciness, and tenderness.
대상 데이터
Our results showed that 28 metabolites were identified from 21 meat samples using NMR. The metabolites based on beef quality attributes were integrated with sensory, genomics, proteomics, and metabolomics by various methods (Carrillo et al.
For the taste analysis of meat samples, an electronic tongue (Astree, Alpha MOS, Toulouse, France) was used with an automatic sample analyser. Taste sensor module was composed of seven sensors (Sensor array #5; Alpha MOS). The electronic tongue was equipped with a 16-position autosampler, an automatic stirrer, and an Ag/AgCl reference electrode.
Taste sensor module was composed of seven sensors (Sensor array #5; Alpha MOS). The electronic tongue was equipped with a 16-position autosampler, an automatic stirrer, and an Ag/AgCl reference electrode. The assay was performed using amounts equivalent to 40 g pulverised meat dissolved into 160 mL distilled water, homogenised for 30 s, and then filtered using syringe filter (0.
데이터처리
A total of 28 metabolic compounds from the beef samples were identified by using NMR. Data sets were validated by cross-validated analysis of variance and the permutation test (n=200, PLS-DA validation plot; Fig. 1C). N,N-Dimethylglycine, creatine, lactate, carnosine, carnitine, sn-glycero-3-phosphocholine, betaine, glycine, glucose, alanine, tryptophan, methionine, taurine, and tyrosine were representative metabolites in between high- and low quality meat.
1 (Umetrics). PLS-DA was performed on Paretoscaled data to visualise general clustering of all samples on the scores plot, which was defined with 95% confidence intervals. Variable importance in projection (VIP) plots were also utilised as potential indicators (Table 1).
이론/모형
Ribeye (longissimus thoracis) samples were taken from the dorsal area of the 13th rib. After slaughter and chilling at 2℃ for 1 day, the extent of marbling was determined on the left side of the carcass from the first lumbar vertebra to the last rib using the beef marbling standard (BMS) score according to the Korean Institute for Animal Products Quality Evaluation (KAPE). The carcasses were graded as having lower marbling scores (MSs; 2–5 on the scale of 1–9) with low fat contents (FCs, 13.
The moisture content was measured from 5 g of meat, and samples were then dried in a conventional oven at 105℃ and 100 mm Hg for 16 h. Crude FCs were determined by the Soxhlet method with petroleum ether, and protein contents were estimated using the Kjeldahl method. In addition, collagen content was assessed by calculating the hydroxyl proline content (Samuel, 2009).
001-ppm binning size. The binned spectra were normalised to the total area and aligned using the icoshift algorithm of MATLAB R2013b (Mathworks, Natick, MA, USA). The binning results were imported into SIMCA 14.
The peak areas of metabolites were subjected partial least squares-discriminant analysis (PLS-DA; SIMCA version 14; Umetrics, Umea, Sweden) to visualize cluster separation between high- and low-quality groups. The statistical significance (p<0.
The sensory evaluation with minor modifications was conducted in Animal Product Utilization Division of NIAS using the method as described (Cho et al., 2016). The procedure was approved by the Institutional Review Board (IRB) of NIAS (No.
All animal experiments were approved by the Institutional Animal Care and Use Committee of the National Institute of Animal Science, Korea (Approval number: NIAS20191665). The sensory evaluation with minor modifications was conducted in Animal Product Utilization Division of NIAS using the method as described. The procedure was approved by the Institutional Review Board (IRB) of NIAS (No.
후속연구
Our finding suggested that metabolites could serve as potential biomarkers of MS-related taste. However, further studies are needed to confirm these findings.
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