Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 65746 10.21603/2074-9414-2023-2-2443 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Effect of Essential Microelements on Proteomic Profile of Lamb Muscle Tissue Protein Влияние эссенциальных микроэлементов на протеомный профиль белковой части мышечной ткани баранины https://orcid.org/0000-0003-3039-1324 Гиро Татьяна Михайловна Giro Tatiana M. girotm@sgau.ru https://orcid.org/0000-0002-9140-5390 Куликовский Андрей Владимирович Kulikovsky Andrey V. kulikovsky87@gmail.com https://orcid.org/0000-0001-8659-1566 Гиро Анна Валерьевна Giro Anna V. Саратовский государственный университет генетики, биотехнологии и инженерии имени Н. И. Вавилова Саратов Россия N.I. Vavilov Saratov State University of Genetics, Biotechnology and Engineering Saratov Russian Federation Саратовский государственный университет генетики, биотехнологии и инженерии имени Н. И. Вавилова Саратов Россия N.I. Vavilov Saratov State University of Genetics, Biotechnology and Engineering Saratov Russian Federation Саратовский государственный университет генетики, биотехнологии и инженерии имени Н. И. Вавилова Саратов Россия N.I. Vavilov Saratov State University of Genetics, Biotechnology and Engineering Saratov Russian Federation 23 06 2023 23 06 2023 53 2 396 403 12 09 2022 08 11 2022 https://fptt.ru/en/issues/21711/21763/

Протеомные технологии позволяют оценивать состав и процессы, происходящие на этапах формирования мясного сырья. Протеомные исследования мышечной ткани баранины и расширение научных знаний о влиянии эссенциальных микроэлементов органического происхождения на механизмы взаимодействия мышечных белков ткани баранины являются актуальными. Цель исследования заключалась в идентификации и количественном анализе белков мышечной ткани баранины от молодняка овец, выращенных с применением обогащенных эссенциальными микроэлементами рационов. Объект исследования – баранина от молодняка овец эдильбаевской породы в возрасте 7 месяцев, получавшего в составе рациона кормовые добавки Йоддар-Zn и ДАФС-25. Опытно-хозяйственный эксперимент осуществлялся в течение 105 суток. Микроэлементный состав мышечной ткани баранины исследовали методом атомно-абсорбционной спектрометрии. Идентификацию протеомного профиля баранины проводили методом двумерного гель-электрофореза (2-DE) по О’Фарреллу с изоэлектрофокусированием в амфолиновом (IEF-PAGE). В исследуемых образцах баранины от молодняка овец, получавшего в течение 105 суток кормовые добавки Йоддар-Zn и ДАФС-25, идентифицировали алюминий, йод, кремний, селен и цинк. Выявили мажорные белковые фракции: 8 фракций с диапазоном молекулярной массы 12–15 кДа, 42 фракции – 16–30 кДа, 45 фракций – 35–110 кДа (pI от 5,0 до 8,0). Отметили представленность фермента глутатион-S-трансферазы, отвечающего за процесс биотрансформации токсических соединений и поддержания внутриклеточного гомеостаза и стрессоустойчивости в опытных образцах баранины. Во всех опытных образцах фортифицированной баранины представлена триозофосфатизомераза (фермент гликолиза). Установили наличие фермента супероксиддисмутазы, катализирующего супероксидный радикал в пероксиды и кислород, что защищает клетки организма от свободных кислородных радикалов. Получили данные о влиянии инновационных кормовых добавок на молекулярные механизмы, происходящие в мышечной ткани баранины и вызывающие изменения протеомного профиля белковой части и электрофоретической активности баранины. Подтвердили эффективность обогащения рационов молодняка овец кормовыми добавками, содержащими органические микроэлементы. Результаты исследования могут быть использованы для моделирования и направленной корректировки процесса автолиза с целью получения баранины с необходимыми технологическими характеристиками посредством обогащения рационов кормления.

Proteomic technologies make it possible to evaluate the composition of meat raw materials at different stages of processing. Proteomic studies of lamb muscle tissue help to expand scientific knowledge about the effect of essential organic microelements on the interaction of lamb muscle tissue proteins. The research objective was to identify and quantify lamb muscle tissue proteins from young sheep grown on feed additives fortified with microelements. The research featured meat from young sheep of the Edilbaev breed aged 7 months that consumed additives Yoddar-Zn and DAFS-25 as part of their diet. The experiment lasted 105 days. The microelement composition of lamb muscle tissue underwent atomic absorption spectrometry. The proteomic profile was identified using O'Farrell’s two-dimensional gel electrophoresis (2-DE) with isoelectrofocusing in ampholine (IEF-PAGE). Aluminum, iodine, silicon, selenium, and zinc were identified in lamb samples from young sheep that received feed additives Yoddar-Zn and DAFS-25 for 105 days. Major protein fractions included eight with a molecular weight of 12–15 kDa, 42 with 16–30 kDa, and 45 with 35–110 kDa (pI 5.0–8.0). The samples contained glutathione-S-transferase, which is responsible for biotransformation of toxic compounds, maintenance of intracellular homeostasis, and stress resistance. All the experimental samples had triose phosphate isomerase (glycolysis enzyme). The tests also revealed superoxide dismutase, which catalyzes the superoxide radical into peroxides and oxygen, thus protecting body cells from free oxygen radicals. The research provided relevant data on the effect of innovative feed additives on the molecular mechanisms that occur in mutton muscle tissue and affect the proteomic profile of meat proteins and electrophoretic activity. The feed additives with organic microelements proved efficient. The results can be used to model and adjust autolysis in order to obtain meat with the necessary technological properties.

 Протеомика мелкий рогатый скот эдильбаевская порода молодняк овец баранина рацион кормовые добавки эссенциальные микроэлементы качество мясного сырья Proteomics small ruminants Edilbaev breed young sheep lamb diet feed additives essential microelements raw meat quality Работа выполнена на базе Саратовского государственного университета генетики, биотехнологии и инженерии имени Н. И. Вавилова в рамках гранта Российского научного фонда (РНФ) 19-76-10013 П «Разработка и внедрение технологии производства и хранения экологически безопасной баранины, обогащенной эссенциальными микроэлементами». The research was performed on the premises of N.I. Vavilov Saratov State University of Genetics, Biotechnology and Engineering and supported by the Russian Science Foundation (RSF) 19-76-10013 P: Production and storage technologies for organic lamb, fortified with essential micronutrients.

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