{"title":"超声辅助l -赖氨酸通过调节线粒体功能特征改善猪背最长肌颜色稳定性","authors":"Xiuyun Guo, Shuangyi Xu, Chao Fu, Jinsheng Yang, Xiangren Meng","doi":"10.1007/s10068-025-01934-8","DOIUrl":null,"url":null,"abstract":"<div><p>The present study investigated the effects of ultrasound-assisted L-lysine (Lys) in regulating mitochondrial function to enhance the color stability of porcine <i>longissimus dorsi</i>. The results indicated that the meat treated with ultrasound-assisted Lys showed higher <i>L</i>* and <i>a</i>* values, and lower <i>b</i>* and <i>H</i>* values. Simultaneously, the myoglobin (Fe<sup>2+</sup>) content significantly increased (<i>p</i> < 0.05), while the levels of metmyoglobin (MetMb) and reactive oxygen species (ROS) decreased. Additionally, mitochondrial structure remained intact, membrane permeability decreased, and the ability of the mitochondrial electron transport chain (ETC) to reduce MetMb significantly enhanced (<i>p</i> < 0.05). The levels of NADH (nicotinamide adenine dinucleotide reduced) and MetMb reductase increased to 2.67 nmol/g and 168.79 ng/L, respectively, and the NADH-dependent reduction capacity of MetMb also significantly improved. In summary, the ultrasound-assisted Lys treatment decreased the ROS levels, protecting the integrity of the mitochondrial membrane and enhancing the ability of the mitochondrial ETC and NADH to reduce MetMb, thereby improving meat color stability.</p><h3>Graphical abstract</h3>\n<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 14","pages":"3237 - 3249"},"PeriodicalIF":3.1000,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Ultrasound-assisted L-lysine improves color stability of porcine Longissimus Dorsi by regulating mitochondrial functional characteristics\",\"authors\":\"Xiuyun Guo, Shuangyi Xu, Chao Fu, Jinsheng Yang, Xiangren Meng\",\"doi\":\"10.1007/s10068-025-01934-8\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The present study investigated the effects of ultrasound-assisted L-lysine (Lys) in regulating mitochondrial function to enhance the color stability of porcine <i>longissimus dorsi</i>. The results indicated that the meat treated with ultrasound-assisted Lys showed higher <i>L</i>* and <i>a</i>* values, and lower <i>b</i>* and <i>H</i>* values. Simultaneously, the myoglobin (Fe<sup>2+</sup>) content significantly increased (<i>p</i> < 0.05), while the levels of metmyoglobin (MetMb) and reactive oxygen species (ROS) decreased. Additionally, mitochondrial structure remained intact, membrane permeability decreased, and the ability of the mitochondrial electron transport chain (ETC) to reduce MetMb significantly enhanced (<i>p</i> < 0.05). The levels of NADH (nicotinamide adenine dinucleotide reduced) and MetMb reductase increased to 2.67 nmol/g and 168.79 ng/L, respectively, and the NADH-dependent reduction capacity of MetMb also significantly improved. In summary, the ultrasound-assisted Lys treatment decreased the ROS levels, protecting the integrity of the mitochondrial membrane and enhancing the ability of the mitochondrial ETC and NADH to reduce MetMb, thereby improving meat color stability.</p><h3>Graphical abstract</h3>\\n<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"34 14\",\"pages\":\"3237 - 3249\"},\"PeriodicalIF\":3.1000,\"publicationDate\":\"2025-06-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s10068-025-01934-8\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-025-01934-8","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Ultrasound-assisted L-lysine improves color stability of porcine Longissimus Dorsi by regulating mitochondrial functional characteristics
The present study investigated the effects of ultrasound-assisted L-lysine (Lys) in regulating mitochondrial function to enhance the color stability of porcine longissimus dorsi. The results indicated that the meat treated with ultrasound-assisted Lys showed higher L* and a* values, and lower b* and H* values. Simultaneously, the myoglobin (Fe2+) content significantly increased (p < 0.05), while the levels of metmyoglobin (MetMb) and reactive oxygen species (ROS) decreased. Additionally, mitochondrial structure remained intact, membrane permeability decreased, and the ability of the mitochondrial electron transport chain (ETC) to reduce MetMb significantly enhanced (p < 0.05). The levels of NADH (nicotinamide adenine dinucleotide reduced) and MetMb reductase increased to 2.67 nmol/g and 168.79 ng/L, respectively, and the NADH-dependent reduction capacity of MetMb also significantly improved. In summary, the ultrasound-assisted Lys treatment decreased the ROS levels, protecting the integrity of the mitochondrial membrane and enhancing the ability of the mitochondrial ETC and NADH to reduce MetMb, thereby improving meat color stability.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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