细胞凋亡及其在死后肉质嫩度中的作用:全面回顾

IF 7.1 1区 农林科学 Q1 Agricultural and Biological Sciences
Yingxin Zhao , Can Xiang , Bimol C. Roy , Heather L. Bruce , Christophe Blecker , Yanyan Zhang , Chongxin Liu , Dequan Zhang , Li Chen , Caiyan Huang
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引用次数: 0

摘要

嫩度被认为是死后肉质的一个重要属性,直接影响消费者的喜好和工业经济效益。肌纤维内的内源性酶降解肌纤维蛋白被认为是肉质嫩化的最有效途径。动物被屠宰和放血后,活性氧(ROS)大量积累,肌肉中的三磷酸腺苷(ATP)急剧消耗,导致细胞不可避免地死亡。Caspases 在死后肌肉细胞中被激活,通过水解蛋白质破坏细胞结构并改善肉的嫩度。在这篇综述中,我们系统地总结了死后肌肉中细胞死亡的三种主要类型:凋亡、自噬和坏死。此外,我们还强调了细胞凋亡的分子机制及其相应的凋亡途径(线粒体凋亡、死亡受体和内质网应激),它们在肌肉转化为肉的过程中会影响肉的嫩度。此外,还全面讨论了影响细胞凋亡的因素,如 ROS、热休克蛋白、钙(Ca2+)/钙蛋白和 Bcl-2 家族蛋白。最后,对现有研究的全面回顾显示,细胞凋亡主要由线粒体途径介导。这最终会通过 Caspase 激活导致肌纤维蛋白降解,从而改善肉的嫩度。本综述总结了有关死后肌肉凋亡及其在肉类嫩化中的分子机制的研究进展。我们希望这能加深人们对死后肉质嫩度的理解,并为未来肉质嫩化技术的发展提供理论依据。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Apoptosis and its role in postmortem meat tenderness: A comprehensive review

Tenderness is considered a crucial attribute of postmortem meat quality, directly influencing consumers' preferences and industrial economic benefits. The degradation of myofibrillar proteins by endogenous enzymes within muscle fibers is believed to be the most effective pathway for meat tenderization. After animals are slaughtered and exsanguinated, there is a significant accumulation of reactive oxygen species (ROS), and a dramatic depletion of adenosine triphosphate (ATP) in muscle, leading to inevitable cell death. Caspases are activated in postmortem muscle cells, which disrupt the cell structure and improve meat tenderness through protein hydrolysis. In this review, we systematically summarized the three primary types of cell death studied in postmortem muscle: apoptosis, autophagy and necrosis. Furthermore, we emphasized the molecular mechanisms of apoptosis and its corresponding apoptotic pathways (mitochondrial apoptosis, death receptors, and endoplasmic reticulum stress) that affect meat tenderness during muscle conversion to meat. Additionally, factors affecting apoptosis were comprehensively discussed, such as ROS, heat shock proteins, calcium (Ca2+)/calpains, and Bcl-2 family proteins. Finally, this comprehensive review of existing research reveals that apoptosis is mainly mediated by the mitochondrial pathway. This ultimately leads to myofibrillar proteins degradation through caspase activation, improving meat tenderness. This review summarizes the research progress on postmortem muscle apoptosis and its molecular mechanisms in meat tenderization. We hope this will enhance understanding of postmortem meat tenderness and provide a theoretical basis for meat tenderization techniques development in the future.

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来源期刊
Meat Science
Meat Science 工程技术-食品科技
CiteScore
12.60
自引率
9.90%
发文量
282
审稿时长
60 days
期刊介绍: The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.
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