NO诱导的低氧诱导因子-1α在死后衰老期间对雅克肉的柔软性的潜在影响
Nan Sun1, Zhuo Wang1, Xijin Zhu1
1College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China.
Journal of agricultural and food chemistry
|March 11, 2024
概括
氧化 (NO) 激活雅克肉中的缺氧诱导因子-1α (HIF-1α),增强糖解并改善死后衰老期间的柔软性. 这种NO-HIF-1α通路为改善肉质提供了一种新的方法.
科学领域:
- 肉类科学 肉科学
- 生物化学 生物化学
- 死亡后的肌肉生理学
背景情况:
- 雅克肉的柔软性对于消费者接受至关重要.
- 了解 post-mortem 衰老机制是改善肉质的关键.
- 氧化 (NO) 和缺氧诱导因子-1α (HIF-1α) 在肌肉中的作用尚未完全阐明.
研究的目的:
- 为了研究NO诱导的HIF-1α激活在雅克肌肉中的机制.
- 确定这种途径对死后老化和肉类柔软性的影响.
- 探索提高雅克肉质量的潜在策略.
主要方法:
- 雅克长胸和胸 (LTL) 肌肉用盐水,NO激活剂或NO激活剂加HIF-1α抑制剂进行治疗.
- 在4°C的温度下在不同时间点 (0-72小时) 进行化.
- 对HIF-1α表达的分析,S-化,糖分酶活性,糖原,乳酸和pH.
主要成果:
- 升高的NO显著增加了HIF-1α转录和稳定蛋白质表达 (P <0.05).
- NO触发了HIF-1α S-化,高调 glycolytic 酶,增加乳酸,并降低 pH (P < 0.05).
- 这些生化变化导致了在死后衰老期间 (P <0.05) 改善了雅克肌肉柔软性.
结论:
- NO诱导的HIF-1α S-化增强了雅克肉死后老化过程中的糖解.
- 这一途径为改善肉的柔软性提供了分子基础.
- 针对NO-HIF-1α轴是一个有前途的策略来提高肉质量.
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