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在西藏绵羊肉的死后老化过程中,Smac促进线粒体通路亡和肌肉软化

Jingyu Wang¹, Yang Liu¹, Tieying Hu¹

¹College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.

|December 15, 2025

概括

在死后的衰老过程中,Smac通过促进细胞亡来增强肉的柔软性. 这种蛋白质激活了caspases,从而改善了西藏绵羊肉的质地.

科学领域:

肉类科学肉科学
生物化学生物化学
细胞生物学细胞生物学

背景情况:

死后老化对于肉类软化至关重要.
细胞亡,特别是通过线粒体通路,在肌肉衰老中起作用.
一种线粒体蛋白质Smac通过降解抑制剂的亡蛋白 (IAP) 来调节亡.

研究的目的:

调查Smac在西藏绵羊肉死后老化过程中的线粒体亡中的作用.
为了确定Smac对肉类软化过程的影响.

主要方法:

西藏绵羊肉用GDC-0152 (一种Smac激活剂) 进行处理,并在4°C时老化.
测量了亡的关键指标,线粒体功能和肉的柔软性.
评估的IAP包括ubiquitin结合酶活性,MPTP开放,caspase活性,Apaf-1度,apoptosis速率,MFI,MMP和剪切力.

主要成果:

治疗GDC-0152显著增加了IAP的泛素结合酶活性,MPTP开放,caspase-9/3活性,Apaf-1度和亡率.
线粒体膜潜力,细胞质Cyt-c水平,IAP度和剪切力在治疗组显著下降.
在GDC-0152组观察到核染色体凝聚和细胞收缩的增加.

结论:

在死后的衰老过程中,Smac促进了IAP的降解,加速了线粒体损伤,并诱导了Cyt-c氧化和Apaf-1的招募.
通过Smac激活caspase-9/3可促进线粒体路径的亡.
斯马克有效地提高了西藏绵羊肉的温柔度.

关键词:

线粒体亡途径的线粒体亡途径死亡后的衰老死亡后的衰老这就是Smac.招标方式招标方式招标方式西藏的羊肉肉是西藏的羊肉.

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