Effect of Heat Shock Protein 27 on Myofibrillar Proteins and Apoptotic Enzymes in Tibetan Sheep Meat during Postmortem Aging

doi:10.7506/spkx1002-6630-20181203-038

Abstract

Abstract: In order to study the effects of heat shock protein 27 (Hsp27) on the degradation of myofibrillar proteins and the activity of apoptotic enzymes during the postmortem aging of Tibetan sheep meat, mutton treated with Hsp27 inhibitor KRIBB3 was determined for changes in caspase-3 and -9 activity and the solubility and degradation characteristics of myofibrillar proteins. Besides, the effect of Hsp27 on the degradation of myofibrillar proteins by μ-calcium activase and caspase-3 was explored. The results showed that Hsp27 significantly inhibited the activity of caspase-3 and -9 (P < 0.05), and suppressed myofibril fragmentation and the degradation of myologin and troponin-T. In vitro studies also found that Hsp27 was able to significantly inhibit the degradation of myofibrillar proteins by μ-calcium activase and caspase-3.

Key words: Tibetan sheep meat, heat shock protein 27, apoptotic enzymes, Western blotting, myofibril

CLC Number:

TS251.1

SUN Jinlong, SHI Xixiong, HUANG Feng, HAN Ling, CHEN Cheng, YUE Jianwei. Effect of Heat Shock Protein 27 on Myofibrillar Proteins and Apoptotic Enzymes in Tibetan Sheep Meat during Postmortem Aging[J]. FOOD SCIENCE, 2020, 41(3): 24-29.

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Effect of Heat Shock Protein 27 on Myofibrillar Proteins and Apoptotic Enzymes in Tibetan Sheep Meat during Postmortem Aging

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