食品科学 ›› 2020, Vol. 41 ›› Issue (3): 24-29.doi: 10.7506/spkx1002-6630-20181203-038

• 基础研究 • 上一篇    下一篇

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

孙金龙,师希雄,黄峰,韩玲,陈骋,岳建伟   

  1. (甘肃农业大学食品科学与工程学院,甘肃 兰州 730070)
  • 出版日期:2020-02-15 发布日期:2020-02-26
  • 基金资助:
    国家自然科学基金地区科学基金项目(31760436);现代农业产业技术体系建设专项(CARS-38)

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

SUN Jinlong, SHI Xixiong, HUANG Feng, HAN Ling, CHEN Cheng, YUE Jianwei   

  1. (College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China)
  • Online:2020-02-15 Published:2020-02-26

摘要: 为研究藏羊肉宰后成熟过程中热休克蛋白27(heat shock protein 27,Hsp27)对肌原纤维蛋白降解特性及细胞凋亡酶活力的影响,以经Hsp27抑制剂KRIBB3处理的藏羊肉为研究对象,测定藏羊肉在宰后成熟过程中Caspase-3、Caspase-9活力变化以及肌原纤维蛋白的溶解性和降解特性,并通过体外实验进一步研究Hsp27对μ-钙激活酶和Caspase-3降解肌原纤维蛋白的影响。结果表明:Hsp27能显著抑制Caspase-3、Caspase-9的活力(P<0.05),并能够抑制肌原纤维小片化的发生以及肌间线蛋白和肌钙蛋白-T的降解;体外实验发现,Hsp27能够抑制μ-钙激活酶和Caspase-3对肌原纤维蛋白的降解。

关键词: 藏羊肉, 热休克蛋白27, 细胞凋亡酶, 免疫印迹, 肌原纤维

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

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