Proteomic Profiling of Conventional and Cultured Chicken Meat

ABSTRACT: This project aimed to compare the proteomic profiles between conventional chicken meat and cultured chicken meat produced through cell culture techniques. Proteins were extracted, separated using SDS-PAGE and two-dimensional gel electrophoresis (2-DE), and identified through mass spectrometry. KEGG pathway enrichment and STRING-based protein-protein interaction network analyses were performed to evaluate metabolic characteristics and structural differences between the groups. Conventional meat exhibited a high abundance of glycolytic and muscle contraction-associated proteins, while cultured meat showed elevated expression of proteins involved in stress response and redox regulation. These datasets provide fundamental insights for improving the quality and ensuring the safety of cultured meat products.

INSTRUMENT(S): LTQ Orbitrap XL, nanoACQUITY UPLC

ORGANISM(S): Gallus Gallus (ncbitaxon:9031)

SUBMITTER: IHyeon Cho  

PROVIDER: MSV000098713 | MassIVE | Mon Aug 04 01:23:00 BST 2025

SECONDARY ACCESSION(S): PXD066918

REPOSITORIES: MassIVE