Insights into the Protein Differentiation Mechanism between Jinhua Fatty Ham and Lean Ham through Label-Free Proteomics
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ABSTRACT:
SUBMITTER: Huang Q
PROVIDER: S-EPMC10706328 | biostudies-literature | 2023 Dec
REPOSITORIES: biostudies-literature
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Project description:The physicochemical property, volatile flavor compounds, and microbial community structure of Jinhua fatty ham (FH) and lean ham (LH) were investigated and compared by high-throughput sequencing and HS-GC-IMS. Results showed that FH had higher pH and slightly lighter and yellower color than LH. Meanwhile, 33 volatile flavor compounds were identified from FH and LH, among which LH showed higher abundance of total alcohols and acids, but FH had generally richer aldehydes, ketones, esters, heterocyclic, and sulfur-containing compounds. Moreover, FH and LH did not have significant difference in α-diversity of bacterial community, but LH presented a much lower α-diversity of fungal community than FH. Besides, the dominant microorganisms (relative abundance >2%) in FH were Ruminococcaceae UCG-005, Staphylococcus, Ruminococcaceae UCG-014, Meyerozyma, and Aspergillus at the genus level, while in LH were Staphylococcus, Psychrobacter, Halomonas, Propionicicella, Ruminococcaceae UCG-005, Meyerozyma, Yamadazyma, and Aspergillus. Furthermore, the analysis of Pearson's correlation and metabolic network confirmed that the discriminative flavor compounds of FH were mainly β-oxidation and degradation products of fatty acids, while those of LH were mostly derived from the Strecker reaction or microbial metabolism of amino acids. The present study could help understand the potential pathway of characteristic microorganisms affecting flavor formation of fat-deficient dry-cured hams and provide theoretical supports for developing healthier fermented meat products.
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Project description:Microbes in different aged workshops play important roles in the flavor formation of Jinhua ham. However, microbial diversity, community structure and age related changes in workshops are poorly understood. The microbial community structure and diversity in Jinhua ham produced in factories that have 5, 15, and 30 years of history in processing hams were compared using the pyrosequencing technique. Results showed that 571,703 high-quality sequences were obtained and located in 242 genera belonging to 18 phyla. Bacterial diversity and microbial community structure were significantly different with the years of workshops. Three-phase model to characterize the changes of ham microbial communities was proposed. Gas chromatography-mass spectrometry assays indicated that the hams produced in different aged workshops have great differences in number and relative contents of volatiles compounds. These results suggest that different aged factories could form special and well-balanced microbial diversity, which may contribute to the unique flavor characteristics in Jinhua ham.
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