细胞凋亡对肌肉宰后嫩化的贡献

嫩度是肉品最重要的品质指标,而成熟是改善肉的嫩度的重要途径。肉成熟嫩化的原因普遍认为是肌细胞的细胞骨架降解造成的。目前,细胞骨架降解的机理研究方面报道较多的是钙激活酶系统、组织蛋白酶系统和蛋白酶体,而有关细胞凋亡酶在肉成熟中的作用国内外还鲜见报道。本文综述了宰后肌细胞内生理条件的变化,以及细胞可能选择的死亡方式,即凋亡;概述了能作为caspase酶家族底物的几类主要的肌细胞骨架蛋白;对常用的几类诱导细胞凋亡的细胞毒素进行了介绍;最后,对细胞毒素注射应用于宰后牛肉品质形成机理研究的潜在意义进行了探讨。

Contribution of apoptosis to postmortem tenderization of muscle

Tenderness is the most important quality indicator of meat. Meanwhile postmortem maturation is one of the critical approaches to improve the meat tenderness. It is widely acknowledged that the degradation of muscular cytoskeleton contributes to the maturation and tenderization in meat. At present,the reports on the mechanisms of cytoskeleton degradation have been mainly focused on the calpains,the cathepsins as well as the proteasomes. But there are few reporting the contribution of the caspase family to me...