Smac、IAPs 和线粒体凋亡与欧拉藏绵羊肉死后老化过程中肌肉嫩度的相关性

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-10-09 DOI:10.1016/j.fochx.2024.101887

Jingyu Wang, Ruina Zhao, Yang Liu, Tieying Hu, Xiaolong Li, Long He, Zhaobin Guo, Cheng Chen, Xixiong Shi

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引用次数: 0

摘要

欧拉藏绵羊肉营养价值丰富，但嫩度相对较差。近年来，肌肉细胞凋亡逐渐成为改善死后老化过程中肉质嫩度的研究热点。Smac能促进肿瘤细胞中IAPs表达的减少，从而诱导线粒体凋亡。然而，Smac、IAPs 和线粒体凋亡与死后肉类老化过程中肌肉嫩度之间的关系仍不清楚。因此，本研究旨在探讨 Smac、IAPs 与线粒体凋亡以及死后肉类老化过程中肌肉嫩度之间的关系。在不同老化时间测定了乌拉藏绵羊肉的 Smac 浓度、IAPs 浓度、pH 值、ATP 含量、SDH 活性、MPTP 开放度、MMP、caspase-3/9 活性、凋亡率、MFI 和剪切力值，并进行了相关分析。相关分析表明，Smac、IAPs与藏绵羊肉死后老化过程中线粒体凋亡和肌肉嫩度显著相关。结果表明，Smac可能调控IAPs，从而促进乌拉藏绵羊肉的线粒体凋亡和肌肉嫩化。

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The correlation between Smac, IAPs and mitochondrial apoptosis, muscle tenderness during postmortem aging of Oula Tibetan sheep meat

Oula Tibetan sheep meat has rich nutritional value but relatively poor tenderness. Recently, apoptosis of muscle cells has gradually become a research hotspot for improving meat tenderness during postmortem aging. Smac can promote the decrease of IAPs expression in tumor cells, thereby inducing mitochondrial apoptosis. However, the relationship between Smac, IAPs and mitochondrial apoptosis, muscle tenderness during postmortem meat aging is still unclear. Thus, the aim of this work was to explore the relationship between Smac, IAPs and mitochondrial apoptosis as well as muscle tenderness during postmortem meat aging. Smac concentration, IAPs concentration, pH value, ATP content, SDH activity, MPTP opening degree, MMP, caspase-3/9 activity, apoptotic rate, MFI and shear force value of Oula Tibetan sheep meat were measured at different aging times and correlation analysis was performed. Correlation analysis revealed that Smac, IAPs were markedly related to mitochondrial apoptosis and muscle tenderness during postmortem aging of Tibetan sheep meat. The results suggest that Smac may regulate IAPs to promote mitochondrial apoptosis and muscle tenderization in Oula Tibetan sheep meat during postmortem aging.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.