过氧化物氧化还原酶6调控肉品嫩度的研究进展

嫩度是影响消费者购买肉品意愿的关键指标。许多学者概述了影响肉品嫩度的因素，但几乎未涉及过氧化物氧化还原酶6（peroxiredoxin 6，Prdx6）对肉品嫩度的影响及相关机制。动物屠宰后，肌肉所处环境的改变导致细胞产生的活性氧增多，骨骼肌内原有的氧化还原、细胞凋亡等动态平衡被打破，这些改变与肉品的嫩度密切相关。本文对目前关于Prdx6清除活性氧、修复过氧化细胞膜及其与嫩度之间关系的研究进行了综述，概括了Prdx6通过调控蛋白质与脂质氧化、细胞凋亡、小热休克蛋白表达、细胞自噬以及还原过氧化膜磷脂影响肉品嫩度的相关机制，阐述了Prdx6影响肉品嫩度的相关通路，完善了肉的嫩化机理。

Advances in Understanding the Regulation of Meat Tenderness by Peroxiredoxin 6

Tenderness is a key attribute that affecting consumers’ willingness to buy meat. Many scientific articles summarize the factors affecting the tenderness of meat. However, the effect of peroxiredoxin 6 (Prdx6) on meat tenderness and the underlying mechanism are rarely reported. After slaughter, the physiological environment of skeletal muscles changes, resulting in the production of more cellular reactive oxygen species and breaking redox homeostasis and survival/apoptosis balance. These changes are closely related to meat tenderness. Therefore, this article reviews the current research on the effect of Prdx6 on scavenging reactive oxygen species and repairing peroxidized cell membrane, and its relationship with meat tenderness. In addition, it summarizes the mechanisms by which Prdx6 affects meat tenderness including regulating protein and lipid oxidation, cell apoptosis, the expression of small heat shock protein and autophagy as well as reducing phospholipid peroxide membrane, and it clarifies the related pathways. This review will enrich the current knowledge of the mechanism of meat tenderization.