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采摘后牛卫星细胞的变化在体外类似于死后肌肉转化为肉的转化

Waris Mehmood¹, Martin Krøyer Rasmussen¹, Polina Rabinovich-Toidman²

¹Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark.

|April 15, 2025

概括

收获后牛卫星细胞的变化表明糖原减少和乳酸增加. 培养肉细胞中的这种细胞衰老过程反映了传统的肉类衰老,影响了风味的发展.

科学领域:

生物技术是生物技术.
食品科学食品科学食品科学
细胞生物学细胞生物学

背景情况:

培养肉类生产需要了解收获后的过程.
卫星细胞对于肌肉发育和肉质量至关重要.

研究的目的:

为了在体外研究在牛的卫星细胞中收获后的生化和蛋白质变化.
为了确定这些变化是否模仿传统的肉类老化.

主要方法:

牛的卫星细胞被培养成肌管,并在4°C下存储长达8小时.
评估了细胞中的糖原和乳酸水平.
分析了蛋白质降解和calpain活动,使用SDS-PAGE,西部斑,和zymography.

主要成果:

在储存期间,糖原水平下降,而乳酸盐产量增加.
观察到肌纤维蛋白质 (desmin,α-actinin,troponin-T) 的显著蛋白质分解.
检测到活跃的calpains及其自解,表明酶降解.

结论:

收获后储存牛类卫星细胞会引起类似于传统肉类老化的变化.
这些发现对于优化培养肉的质量和风味至关重要.

关键词:

味道味道味道味道收获后的蛋白质分解收获后的储存储存.卫星细胞是卫星细胞的组成部分.

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