The NT5E gene variant strongly affects the degradation rate of inosine 5′-monophosphate under postmortem conditions in Japanese Black beef

Tomohiko Komatsu, Masataka Komatsu, Yoshinobu Uemoto

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

Inosine 5′-monophosphate (IMP) contributes to the umami taste in Japanese Black beef. In a previous study, it was suggested that single nucleotide polymorphisms (SNPs) in the ecto-5′-nucleotidase (NT5E) gene affect the concentration of IMP under postmortem conditions by regulating NT5E enzymatic activity in Japanese Black beef. The present study showed that the degradation rate of IMP in Japanese Black beef was significantly different among NT5E genotypes in the middle stage of postmortem, indicating a significant difference in the concentrations of IMP and its degradation products among NT5E genotypes. In addition, no significant difference was observed among NT5E genotypes in the concentrations of IMP precursors or other taste-active compounds. These results indicate the significant effect of the interaction between the NT5E genotype and the aging period on the degradation rate of IMP in beef.

Original languageEnglish
Article number107893
JournalMeat Science
Volume158
DOIs
Publication statusPublished - 2019 Dec

Keywords

  • Inosine 5′-monophosphate
  • Japanese Black beef
  • Meat quality
  • NT5E
  • Postmortem aging

ASJC Scopus subject areas

  • Food Science

Fingerprint Dive into the research topics of 'The NT5E gene variant strongly affects the degradation rate of inosine 5′-monophosphate under postmortem conditions in Japanese Black beef'. Together they form a unique fingerprint.

  • Cite this