meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2017-2-1-18-26meat-44Research ArticleСтатьиPROTEOMICS IN MEAT SCIENCE — CURRENT STATUS AND FUTURE PERSPECTIVEПРОТЕОМИКА В НАУКЕ О МЯСЕ — СОВРЕМЕННОЕ СОСТОЯНИЕ И ПЕРСПЕКТИВЫЗамаратскаяГ.ZamaratskaiaGalia

кандидат технических наук, Ассоциированный профессор, научный работник

PhD, Associate Professor 

 

Galia.zamaratskaia@slu.seЛиШенджиеLiShengjie 

кандидат технических наук, преподаватель 

 

PhD, Lecturer

shengjie.li2016@outlook.comШведский университет аграрных наук, Биоцентр, Департамент пищевых наук, г. Упсала,ШвецияSwedish University of Agricultural Sciences, researcher, Uppsala BioCenter, Department of Food Science, Uppsala, SwedenSwedenШкола пищевой науки и технологии, Даляньский политехнический университет; Национальный инжиниринговый исследовательский центр морепродуктов, Далян, Народная Республика КитайКитайSchool of Food Science and Technology, Dalian Polytechnic University; National Engineering Research Center of Seafood, Dalian, P. R. China.China201704042017211826Copyright © Zamaratskaia G., Li S., 20172017Замаратская Г., Ли Ш.Zamaratskaia G., Li S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/44 

 

The aim of proteomics is to identify all proteins, their biological activity, post-translational modifications and interactions in a cell, and to identify (quantify?) changes in «proteome» in response to altered biological conditions. A typical proteomics work flow consists of protein extraction, separation, protein or peptide identification and data analysis. Mass spectrometry is the most common method used to detect proteins or peptides in proteomics. This strategy has many applications, including research in meat science, but it is limited by huge biochemical heterogeneity of the proteins and an inability to detect accurately low-abundance proteins. The aim of the present review is to summarize the current knowledge and identify future potential application of proteomics in meat science and technology.

Целью протеомики является идентификация всех белков, их биологической активности, посттрансляционных модификаций и  взаимоотношений в  клетке, и  идентификация изменений в  «протеоме» в  ответ на измененные биологические условия. Типичная последовательность операций в  протеомике включает экстракцию и  разделение белков, идентификацию белков или пептидов и анализ данных. Наиболее распространенным методом, используемым для определения белков или пептидов в протеомике, является масс спектрометрия. Эта стратегия имеет множество применений, включая исследования в науке о мясе, но она ограничена огромной биохимической гетерогенностью белков и неспособностью точного определения малораспространенных белков. Целью данного обзора является суммирование современного знания и идентификация будущих потенциальных применений протеомики в науке и технологии мясной промышленности.

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The authors declare that there are no conflicts of interest present.