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在猪肉死后衰老过程中肌肉细胞的亡和自
Chunmei Li1,2, Xialian Yin1, Panpan Xue3
1College of Food Science and Engineering, Yangzhou University, Yangzhou 225009, China.
Animal bioscience
|October 31, 2023
概括
亡发生在死后猪肉衰老的早期,而自会在48小时左右达到顶峰. 这些细胞过程,细胞亡和自,显著影响猪肉的质量和肉类工业.
科学领域:
- 肉类科学 肉科学
- 细胞生物学 细胞生物学
- 生物化学 生物化学
背景情况:
- 猪肉是全球重要的蛋白质来源.
- 死亡后的衰老会导致猪肉中微妙的生理化学变化.
- 了解细胞变化对于猪肉质量至关重要.
研究的目的:
- 在猪肉死后老化 (6-72小时) 期间调查亡和自.
- 提供证据证明这些过程对猪肉质量的作用.
主要方法:
- 血素-素染色用于形态学.
- TdT介导的dUTP末标记试验用于apoptotic核.
- 西方斑对于亡/自的蛋白质表达.
- 免疫光测定LC3水平.
主要成果:
- 观察到细胞亡,其特征是核变化和Bax/Bcl-2水平的增加.
- 自在屠宰后24-48小时之间达到峰值.
- 关键的自蛋白 (贝克林-1,P62,LC3,ATG5) 得到了表达.
结论:
- 在12小时内显现出亡;自死在48小时内达到顶峰.
- 证实了猪肉衰老期间发生的亡和自.
- 这些细胞事件对肉类行业有重大影响.
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