基于HS-SPME-GC-MS和OPLS-DA模型探究不同嫩度驴肉的关键挥发性物质成分差异

doi:10.11843/j.issn.0366-6964.2022.12.012

摘要/Abstract

摘要： 旨在检测驴肉挥发性物质成分，探究与广灵驴嫩度相关的关键差异风味物质并解析关键挥发性物质与嫩度基因之间的功能与联系。本研究选用30头生长环境和饲养条件相同、年龄相近的雌性广灵驴为研究对象，进行剪切力和肌内脂肪的测定并依据含量差异将其分为高嫩度组(HT,n=4)和低嫩度组(LT,n=4)。通过HS-SPME-GC-MS技术检测广灵驴背最长肌挥发性物质成分，利用香气活性值(odor activity value,OAV)筛选驴肉关键风味物质，并结合多元统计分析方法获得变量重要性投影(variable importance in the projection,VIP)筛选与嫩度相关的关键差异风味物质，后基于Pearson系数与转录组学进行联合分析，寻找出驴肉嫩度关键风味物质与差异基因之间的联系。结果，在广灵驴背最长肌中共鉴定出41种挥发性物质，包括醇类、醛类、烃类、酮类、酯类以及2种其他物质。通过OAV筛选出13种关键风味物质，发现影响驴肉的主要挥发性物质和贡献者是醛类。通过VIP和OAV值筛选出1-辛烯-3-醇、1-辛醇以及月桂醛既是嫩度的差异物质又是对驴肉风味有贡献的关键风味物质。利用Pearson系数筛选与关键风味物质相关的差异基因并对其进行KEGG功能分析，发现1-辛烯-3-醇的相关基因主要富集在果糖和甘露糖代谢、糖酵解/糖异生、胰高血糖素信号通路等；1-辛醇相关基因主要富集在胰岛素信号通路、丁酸代谢、Ⅱ型糖尿病、多种脂肪细胞因子信号通路等；月桂醛相关基因则多富集在次生代谢物的生物合成、胰岛素信号通路、糖酵解/糖异生、戊糖磷酸途径等。这些通路可能参与了驴肉关键风味物质1-辛烯-3-醇、1-辛醇以及月桂醛的形成。本研究利用SPME-GC-MS技术检测了驴肉的风味挥发性物质并分析了驴肉不同嫩度风味差异，筛选出1-辛烯-3-醇、1-辛醇和月桂醛3种嫩度差异物质和关键风味物质。KEGG富集结果分析发现，酵解/糖异生、胰高血糖素信号通路、PPAR信号通路、果糖和甘露糖代谢、MAPK信号通路等可能参与了1-辛烯-3-醇、1-辛醇和月桂醛3的形成，这些都为广灵驴肉质嫩度和风味的分子改良与育种提供新的方向。

关键词: 嫩度, 风味, 多元统计, 转录组学

Abstract: The purpose of this experiment was to detect the volatile compounds in donkey meat, explore the key differential flavor substances related to the tenderness of Guangling donkey, and analyze the function and relationship between key volatile compounds and genes related to tenderness. The 30 female Guangling donkeys with the same growth environment and rearing conditions and similar age were selected as the research objects. The shear force and intramuscular fat were measured and divided into high tenderness group (HT, n=4) and low tenderness group (LT, n=4) according to the content difference. The volatile components in longissimus dorsi muscle of Guangling donkey were detected by HS-SPME-GC-MS technology, the key flavor compounds of donkey meat were screened by odor activity value (OAV). In addition, multivariate statistical analysis was used to obtain variable importance in the projection (VIP) to screen the key difference flavor substances related to tenderness, and then Pearson coefficient and transcriptomics were used for joint analysis. The relationship between key flavor substances and differential genes in donkey meat tenderness were explored. A total of 41 volatile substances were identified in the longissimus dorsi of Guangling donkey, including alcohols, aldehydes, hydrocarbons, ketones, esters and 2 other substances. Thirteen key flavor compounds were screened by OAV, and it was found that the main volatile compounds and contributors affecting donkey meat were aldehydes. Through VIP and OAV values, 1-octen-3-ol, 1-octanol and lauryl aldehyde were screened out as the difference substances of tenderness and the key flavor substances that contributed to the flavor of donkey meat. Pearson coefficient was used to screen the differential genes related to key flavor substances and KEGG function analysis was performed. It was found that 1-octen-3-ol related genes were mainly enriched in fructose and mannose metabolism, glycolysis/gluconeogenesis, pancreatic Glucagon signaling pathway, etc.; 1-octanol related genes were mainly enriched in insulin signaling pathway, butyrate metabolism, type 2 diabetes, various adipocytokine signaling pathways, etc.; lauraldehyde related genes were mostly enriched in secondary metabolites biosynthesis, insulin signaling pathway, glycolysis/gluconeogenesis, pentose phosphate pathway, etc.. These pathways might be involved in the formation of key flavor compounds 1-octen-3-ol, 1-octanol and lauraldehyde in donkey meat. In this study, SPME-GC-MS technology was used to detect the flavor volatile substances in donkey meat and analyze the flavor differences of donkey meat with different tenderness, and 3 different tenderness substances and key flavor substances were screened out, including 1-octene-3-ol, 1-octanol and lauryl aldehyde. KEGG enrichment results showed that glycolysis/gluconeogenesis, glucagon signaling pathway, PPAR signaling pathway, fructose and mannose metabolism, and MAPK signaling pathway may be involved in the formation of 1-octene-3-ol, 1-octanol and lauryl aldehyde, which provides a new direction for molecular improvement and breeding of Guangling donkey meat tenderness and flavor.

Key words: tenderness, flavor, multivariate statistical, transcriptomics

中图分类号:

S822

李武峰, 邱丽霞, 关家伟, 李丽, 杜敏. 基于HS-SPME-GC-MS和OPLS-DA模型探究不同嫩度驴肉的关键挥发性物质成分差异[J]. 畜牧兽医学报, 2022, 53(12): 4258-4270.

LI Wufeng, QIU Lixia, GUAN Jiawei, LI Li, DU Min. Exploring the Differences of Key Volatile Compounds in Donkey Meat with Different Tenderness Based on HS-SPME-GC-MS and OPLS-DA Models[J]. Acta Veterinaria et Zootechnica Sinica, 2022, 53(12): 4258-4270.

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