食品科学2024，Vol.45Issue(5)：1-9,9.DOI:10.7506/spkx1002-6630-20230419-182
NO介导低氧诱导因子-1α对宰后牦牛肉糖酵解及嫩度的影响及机制
The Study on the Mechanism of NO-Mediated Hypoxia-Inducible Factor-1α Activation on Glycolysis and Tenderness of Postmortem Yak Meat
摘要
Abstract
This study aimed to investigate the effects of nitric oxide(NO)-mediated hypoxia-inducible factor-1α(HIF-1α)on the glycolysis and tenderness of postmortem yak muscle and its regulatory mechanism.In this study,Yak Longissimus dorsi was injected with 0.9%saline(control),200 μmol/L S-nitrosoglutathione(GSNO),200 μmol/L GSNO + 100 μmol/L YC-1(HIF-1α inhibitor)or 200 μmol/L GSNO + 50 μmol/L PD98059 and aged,and NO level,HIF-1α,mitogen-activated protein kinase/extracellular signal-regulated kinase(MAPK/ERK)pathway activation,glycolysis-related enzyme activities,and shear force of muscle were analyzed at different aging time points(3,6,9,12,24 and 72 h).The results revealed that NO levels in the GSNO group were significantly higher than those in the control group during 3-72 h(P<0.05),reaching a peak at 6 h.ERK1/2 and p-ERK1/2 expression levels were higher in the GSNO group than the control and GSNO + PD98059 groups during 3-72 h(P<0.05),reaching a peak at 24 h.HIF-1α expression level in the GSNO group was significantly higher than that in the control and GSNO + YC-1 groups(P<0.05),peaking at 12 h.Hexokinase(HK),pyruvate kinase(PK)and lactate dehydrogenase(LDH)in the GSNO group reached their maximum values at 9,12 and 12 h,respectively(P<0.05)and were significantly higher than those in the control group;at 3,12 and 72 h,the glycolytic potential in the GSNO group was significantly higher than that in the two other groups(P<0.05);at 6,9 and 72 h,the pH in the GSNO group was significantly lower than that in the other groups(P<0.05).In addition,shear force and hematoxylin and eosin(HE)staining were used to assess the tenderness of yak meat.Shear force,myofiber cross-sectional area and diameter were lower and the space between myofibers was higher in the GSNO group than in the two other groups.In conclusion,during the early period of postmortem aging,NO mediates the MAPK/ERK signaling pathway,thereby activating HIF-1α expression and upregulating HK,PK and LDH activity,accelerating the rate of glycolysis of and reducing pH,and ultimately improving the tenderness of yak meat.The results of this study may serve as a potential regulatory mechanism for regulating the tenderness of yak meat and provide a theoretical basis for improving the theoretical system of glycolysis and tenderness during postmortem aging.关键词
嫩度/低氧诱导因子-1α/一氧化氮/牦牛肉/糖酵解Key words
tenderness/hypoxia-inducible factor-1α/nitric oxide/yak meat/glycolysis分类
轻工业引用本文复制引用
孙楠,朱熙锦,辛可启,韩玲,余群力..NO介导低氧诱导因子-1α对宰后牦牛肉糖酵解及嫩度的影响及机制[J].食品科学,2024,45(5):1-9,9.基金项目
国家自然科学基金地区科学基金项目(32060553) （32060553）
甘肃省重点研发计划项目(20YF3NA016) （20YF3NA016）
现代农业产业技术体系建设专项(CARS-37) （CARS-37）
