We aimed to clarify the mechanisms affecting postmortem thiamine and its phosphoester contents in major edible pork muscles, namely the longissimus lumborum (LL) in addition to vastus intermedius (VI). Metabolomic analysis by capillary electrophoresis-time of flight mass spectrometry revealed that the level of thiamine triphosphate (ThTP), approximately 1.8-fold higher in LL than in VI muscle at 0 h postmortem, declined in the first 24 hrs, resulting in an undetectable level at 168 h postmortem in both muscles. In contrast, the thiamine content in both muscles increased after 24 h postmortem during the aging process. The thiamine accumulation and ThTP decline progressed in parallel with a drastic reduction of the ATP level. The intermuscular differences in pH at 24 h and in expression of thiamine transporter and thiamine pyrophosphokinase might result in delayed thiamine generation in LL. These results suggest that postmortem ATP exhaustion forced ThTP hydrolysis and further depyrophosphorylation of thiamine diphosphate in the porcine muscles, which resulted in thiamine accumulation.

我们的目的是澄清在主要食用猪肉的肌肉影响死后硫胺素的机制和磷酸酯含量，即最长lumborum除（LL）股中间（VI）。毛细管电泳-飞行时间质谱的代谢组学分析显示，在死后0小时，硫磷三磷酸（ThTP）的水平在LL处比VI肌肉高约1.8倍，在最初的24小时内下降，导致无法检测到水平死后168小时，两条肌肉。相反，在衰老过程中死后24小时后，两条肌肉中的硫胺素含量都增加了。硫胺素的积累和ThTP的下降与ATP水平的急剧下降同时进行。肌肉在24 h的pH值之间的肌间差异以及硫胺素转运蛋白和硫胺素焦磷酸激酶的表达可能会导致LL中硫胺素生成的延迟。