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OA北大核心CSTPCD
The Study on the Mechanism of NO-Mediated Hypoxia-Inducible Factor-1α Activation on Glycolysis and Tenderness of Postmortem Yak Meat
为探究一氧化氮(NO)介导宰后牦牛肉成熟过程中低氧诱导因子-1α(hypoxia-inducible factor-1α,HIF-1α)对糖酵解水平和嫩度的影响及调控机制,本研究以牦牛背最长肌为研究对象,采用0.9%生理盐水、200 μmol/L S-亚硝基谷胱甘肽(S-nitrosoglutathione,GSNO)、200 μmol/L GSNO+100 μmol/L YC-1(HIF-1α抑制剂)、200 μmol/L GSNO+50 μmol/L PD98059注射处理,分别成熟3、6、9、12、24、72 h,分析NO含量、HIF-1α、有丝分裂原活化蛋白激酶(mitogen-activated protein kinase,MAPK)/细胞外信号调节激酶(extracellular signal-regulated kinase,ERK)通路水平、糖酵解相关酶活性、剪切力等相关指标.结果表明,宰后3～72 h,GSNO组NO含量显著高于对照组(P<0.05),并在6h达到峰值,ERK1/2和p-ERK1/2表达水平显著高于对照组和GSNO+PD98059组(P<0.05),并在24h达到峰值,HIF-1α表达水平显著高于对照组和GSNO+YC-1组(P<0.05),并在12h达到峰值;GSNO组的己糖激酶(hexokinase,HK)、丙酮酸激酶(pyruvate kinase,PK)、乳酸脱氢酶(lactate dehydrogenase,LDH)活性分别在9、12 h和12h达到最大值(P<0.05),并显著高于对照组,糖酵解潜力在3、12、72 h显著高于其余两组(P<0.05),pH值在6、9、72 h显著低于其余两组(P<0.05);此外,通过测定剪切力和苏木精-伊红染色评估牦牛嫩度,GSNO组剪切力、肌纤维横截面积、肌纤维直径低于其余两组,肌纤维细胞之间的空隙高于其余两组.综上所述,宰后成熟初期,NO通过介导MAPK/ERK信号通路激活HIF-1α表达水平以及上调HK、PK、LDH活性,加快牦牛肉宰后糖酵解速率,降低pH值,进而改善牦牛肉嫩度.因此,该研究结果可能作为影响宰后牦牛肉嫩度的一个潜在调控机制,为完善宰后成熟过程中糖酵解与嫩度的理论体系提供一定的理论基础.
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.
孙楠;朱熙锦;辛可启;韩玲;余群力
甘肃农业大学食品科学与工程学院,甘肃 兰州 730070
轻工业
嫩度低氧诱导因子-1α一氧化氮牦牛肉糖酵解
tendernesshypoxia-inducible factor-1αnitric oxideyak meatglycolysis
《食品科学》 2024 (005)
1-9 / 9
国家自然科学基金地区科学基金项目(32060553);甘肃省重点研发计划项目(20YF3NA016);现代农业产业技术体系建设专项(CARS-37)
评论