肌肉特异性氧化应激对蛋白质酸化的影响及其与线粒体功能障碍,肌肉氧化和亡的关系
Guoyuan Ma1, Jiaying Zhang2, Zhuo Wang1
1College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Food chemistry
|June 30, 2023
概括
死亡后的肌肉质量受到氧化应激和酸化的影响. 较低的酸化水平与猪肉中线粒体功能障碍和亡的增加相关,影响肉质.
科学领域:
- 肌肉生理学 肌肉生理学
- 生物化学 生物化学
- 验尸后的肉类科学
背景情况:
- 氧化应激,线粒体功能障碍和亡是影响肉质的关键因素.
- 酸化在细胞过程中起作用,但其在肌肉中的死后动力学尚未完全理解.
研究的目的:
- 为了研究肌肉特异性氧化应激对酸化的影响.
- 为了确定酸化,线粒体功能障碍,肌肉氧化和猪肌肉 (大和长腰肌) 中的亡之间的关系,在死后24小时内.
主要方法:
- 全球酸化水平的分析.
- 对线粒体功能障碍标志物的评估.
- 测量肌肉氧化和亡速率.
- 死亡后2小时和12小时的psoas major (PM) 和longissimus lumborum (LL) 肌肉之间的比较.
主要成果:
- 全球酸化显著下降,死后12小时,而线粒体功能障碍,氧化和亡增加.
- 大 (PM) 显示出更高的酸化,但也显示出更大的线粒体功能障碍,氧化和亡,相比于长腰 (LL).
- 增加的线粒体功能障碍和氧化应激加速了亡,根据肌肉类型和衰老时间与酸化的关系各不相同.
结论:
- 酸化水平与早期死后猪肉中的线粒体功能障碍和亡有关,无论肌肉类型如何.
- 酸化和死后变化的肌肉特异性差异导致肉质的变化.
- 了解酸化,氧化应激和亡之间的相互作用对于管理肉类质量发展至关重要.
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