离水花蛤鲜度和DNA损伤及Bcl-2蛋白的表达变化

食品科学 ›› 2008, Vol. 29 ›› Issue (6): 120-122.

离水花蛤鲜度和DNA损伤及Bcl-2蛋白的表达变化

潘涛, 张希春, 马品杰, 陈发河, 黄志勇

山西农业大学动物科技学院；集美大学生物工程学院；集美大学生物工程学院

出版日期:2008-06-15 发布日期:2011-08-26

Changes of Freshness and DNA Damage as well as Expression of Bcl-2 of Ruditapes philippinarum out of Water

PAN Tao, ZHANG Xi-Chun, MA Pin-Jie, CHEN Fa-He, HUANG Zhi-Yong

1.College of Animal Science and Veterinary Medicine, Shanxi Agricutural University; 2.College of Biological Engeneer, Jimei University

Online:2008-06-15 Published:2011-08-26

摘要/Abstract

摘要： 目的:明确花蛤在实际膳食中的适合保存时间和保存温度,了解花蛤保活过程中可能的细胞凋亡机制。方法:K值测定和单细胞凝胶电泳研究花蛤在4℃和25℃下不同离水时间的鲜度和DNA损伤状况,免疫组化SABC法研究花蛤抑凋亡蛋白Bcl-2的表达变化。结果:4℃下离水24h后K值达64.71%,25℃下离水6h后K值达65.18%。4℃下离水24h和25℃下离水6h时,细胞拖尾率分别为90.55%和91.66%,尾长分别为420.61±207.62μm和315.07±159.84μm,尾部DNA百分含量分别为56.07%±22.46%和38.19%±15.25%。25℃条件下,与对照组比较,离水2、4、6h后斧足中Bcl-2表达极显著性降低(p<0.01),离水4、6h后的内脏团细胞Bcl-2表达显著下降(p<0.05);4℃条件下,与对照组比较,离水12、24h后内脏团中Bcl-2表达显著降低(p<0.05)。

关键词: 鲜度, 细胞凋亡, DNA损伤

Abstract: Objective: To probe the suitable time and temperature for keeping alive of Ruditapes philippinarum in daily life, and to make clear the mechanism of cell apoptosis during keepind-alive. Methods: Freshness and DNA damage were measured by K-value assay and single-cell gel electrophoresis after different time away from water at 4 ℃ and 25 ℃ respectively. Moreover, the expression of Bax were observed by means of immunohistochemical assay. Results: K-values are 64.71% and 65.18% away from water for 24 h at 4 ℃ and for 6 h at 25 ℃ respectively. Serious DNA damage is already observed. The trailing rates, tail length, and percentage content of tail DNA at 4 ℃ away from water for 24 h are 90.55%, 420.61±207.62μm and 56.07% ± 22.46% respectively. Those at 25 ℃ away from water for 6 h are 91.66%, 315.07±159.84μm and 38.19%±15.25% respectively. The expression of Bcl-2 in pelecypedium away from water at 25 ℃ for 2 h, 4 h, 6 h decreases significantly (p< 0.01). And that in visceral mass for 4 h, 6 h at 25 ℃ and 12 h, 24 h at 4 ℃ decreases significantly (p<0.05).

Key words: freshness, cell apotosis, DNA damage

潘涛, 张希春, 马品杰, 陈发河, 黄志勇. 离水花蛤鲜度和DNA损伤及Bcl-2蛋白的表达变化[J]. 食品科学, 2008, 29(6): 120-122.

PAN Tao, ZHANG Xi-Chun, MA Pin-Jie, CHEN Fa-He, HUANG Zhi-Yong. Changes of Freshness and DNA Damage as well as Expression of Bcl-2 of Ruditapes philippinarum out of Water[J]. FOOD SCIENCE, 2008, 29(6): 120-122.

[1]	唐湘粤，陈颖，余鹏辉，鹿颜，龚雨顺. 茶叶预防紫外辐射应激损伤作用与机制研究进展[J]. 食品科学, 2021, 42(9): 302-311.
[2]	杨成林，黄超，刘娟，黄卫梅，袁志航，易金娥，梁曾恩妮，邬静. 桦木酸对T-2毒素诱导小鼠肝损伤的保护作用[J]. 食品科学, 2021, 42(9): 107-114.
[3]	薛宏坤，谭佳琪，李倩，唐劲天. 原花青素B2诱导乳腺癌MCF-7细胞凋亡及其作用机制[J]. 食品科学, 2021, 42(9): 91-99.
[4]	杨二林，赵浩安，徐元元，王悦，王银，曹炜. 枣花蜜酚类化合物组成及其抗氧化活性分析[J]. 食品科学, 2021, 42(3): 150-157.
[5]	黄佳茵，周雅琪，陈美玉，李苑，吴甜甜，胡亚芹. 基于甲基纤维素改性聚乙烯醇指示膜的制备、表征及对南美白对虾的鲜度指示[J]. 食品科学, 2021, 42(3): 194-203.
[6]	何萍萍，郑雅君，郑明静，姜泽东，杜希萍，朱艳冰，倪辉，李清彪. 红毛藻多糖对H2O2诱导的Caco-2细胞氧化损伤的保护作用[J]. 食品科学, 2021, 42(17): 113-120.
[7]	庄齐斌，郑晓春，杨德勇，彭彦昆. 基于高光谱反射特性的猪肉新鲜度和腐败程度的对比分析[J]. 食品科学, 2021, 42(16): 254-260.
[8]	王新怡，张一敏，梁荣蓉，董鹏程，罗欣，毛衍伟. 过氧化物氧化还原酶6调控肉品嫩度的研究进展[J]. 食品科学, 2021, 42(11): 236-243.
[9]	杜月梅，韩何丹，郭卓雨，高丽萍. 葡萄籽原花青素对顺铂诱导小鼠睾丸支持细胞TM4细胞凋亡的影响[J]. 食品科学, 2020, 41(9): 98-104.
[10]	周阿容，林以琳，邱建清，曾绍校，林少玲. 姜黄素膜运载体系的构建及功能性应用研究进展[J]. 食品科学, 2020, 41(7): 266-274.
[11]	郝帅，李爽，王静，吴婷婷，张佳雯，王成涛. 基于转录组技术研究藻蓝蛋白在抑制非小细胞肺癌中的调控作用[J]. 食品科学, 2020, 41(5): 93-101.
[12]	孙金龙，师希雄，黄峰，韩玲，陈骋，岳建伟. 藏羊肉宰后成熟过程中热休克蛋白27对肌原纤维蛋白及细胞凋亡酶的影响[J]. 食品科学, 2020, 41(3): 24-29.
[13]	田艳，邓放明，赵玲艳，廖安，赖灯妮，陈秋佳. 高菜硫代葡萄糖苷提取物对人结肠癌细胞HCT116的抑制作用[J]. 食品科学, 2020, 41(23): 172-180.
[14]	孙宗保，梁黎明，闫晓静，邹小波，王天真，刘小裕，李君奎. 基于高光谱成像技术的进口冰鲜牛肉新鲜度指标检测[J]. 食品科学, 2020, 41(22): 315-323.
[15]	马聪聪，张九凯，韩建勋，邢冉冉，郝建雄，陈颖. 基于iTRAQ定量蛋白质组学的三文鱼新鲜度分析[J]. 食品科学, 2020, 41(21): 44-51.