宰后贮藏期间氧化磷酸化调控滩羊肉色泽稳定性的机制

doi:10.7506/spkx1002-6630-20230425-250

食品科学 ›› 2024, Vol. 45 ›› Issue (9): 153-162.doi: 10.7506/spkx1002-6630-20230425-250

宰后贮藏期间氧化磷酸化调控滩羊肉色泽稳定性的机制

王金霞，魏志宝，陈雪妍，李荣，张倩，胡丽筠，罗瑞明

（宁夏大学食品科学与工程学院，宁夏银川 750000）

出版日期:2024-05-15 发布日期:2024-05-01
基金资助:
国家自然科学基金地区科学基金项目（31860427）

Mechanism by Which Oxidative Phosphorylation Regulates the Color Stability of Tan Sheep Meat during Postmortem Storage

WANG Jinxia, WEI Zhibao, CHEN Xueyan, LI Rong, ZHANG Qian, HU Lijun, LUO Ruiming

(School of Food Science and Engineering, Ningxia University, Yinchuan 750000, China)

Online:2024-05-15 Published:2024-05-01

摘要/Abstract

摘要： 为阐明滩羊肉贮藏期间氧化磷酸化（oxidative phosphorylation，OXPHOS）调控色泽稳定性的机制，以6 月龄滩羊背最长肌为研究对象，测定其4 ℃贮藏0、4、8 d时内源抗氧化物酶体系活性与活性氧（reactive oxygen species，ROS）的含量；采用基于同位素标记相对和绝对定量（isobaric tags for relative andabsolutequantitation，iTRAQ）技术的蛋白质组学研究不同贮藏时间滩羊肉中蛋白质表达情况。结果表明：贮藏0～8 d，内源抗氧化物酶系活性整体呈下降趋势（P＜0.05）；ROS含量随贮藏时间的延长显著上升（P＜0.05）；采用iTRAQ技术分析鉴定出8 个差异蛋白质为影响滩羊肉色泽稳定性的核心蛋白质，分别为ATP合酶亚基α（ATP synthase F1 subunit alpha，ATP5A1）、ATP合酶亚基O（ATP synthase peripheral stalk subunit OSCP，ATP5O）、ATP合酶亚基D（ATP synthase peripheral stalk subunit D，ATP5H）、细胞色素c氧化酶亚基（cytochrome c oxidase subunit，COX）2、COX5A、琥珀酸脱氢酶复合铁硫亚基B（succinate dehydrogenase complex iron sulfur subunit B，SDHB）、ADP/ATP转位酶（ADP/ATP translocase 1，SLC25A4）和细胞色素c（cytochrome c，CYCS），这些蛋白质主要通过能量代谢过程和氧化还原过程影响滩羊肉色泽稳定性。以上结果表明宰后贮藏期间滩羊肉中抗氧化体系的失效导致ROS含量不断积累，造成肌细胞线粒体完整性受到破坏，促使OXPHOS通路上ATP5A1、ATP5O、ATP5H、COX2、COX5A、SDHB、SLC25A4和CYCS等复合物亚基表达紊乱，引起线粒体复合物结构和功能发生改变，使OXPHOS进程受到阻碍，最终影响滩羊肉色泽稳定性。

关键词: 滩羊；宰后贮藏；色泽稳定性；氧化磷酸化；蛋白质组学

Abstract: In order to clarify the mechanism underlying the regulatory effect of oxidative phosphorylation (OXPHOS) on the color stability of Tan sheep meat during postmortem storage, the M. longissimus dorsi of 6-month-old Tan sheep was stored at 4 ℃ after slaughter and evaluated for the activity of endogenous antioxidant enzymes and the content of reactive oxygen species (ROS) after 0, 4 and 8 days. Proteomics based on isobaric tags for relative and absolute quantitation (iTRAQ) was used to study protein expression in Tan sheep meat at different storage times. The results showed that during 0–8 days of storage, the activity of endogenous antioxidant enzymes showed a decreasing trend (P < 0.05), and the ROS content significantly increased with storage time (P < 0.05). Eight differentially expressed proteins were identified as the core proteins affecting the color stability of Tan sheep meat, namely ATP synthase F1 subunit alpha (ATP5A1), ATP synthase peripheral stalk subunit OSCP (ATP5O), ATP synthase peripheral stalk subunit D (ATP5H), cytochrome c oxidase subunit II (COX2), cytochrome c oxidase subunit 5A (COX5A), succinate dehydrogenase complex iron sulfur subunit B (SDHB), ADP/ATP translocase 1 (SLC25A4), and cytochrome c (CYCS). These proteins affected the color stability of Tan sheep meat mainly through the energy metabolism and redox processes. These results indicated that the loss of the activity of antioxidant enzymes in Tan sheep meat during postmortem storage caused the accumulation of ROS, which led to the destruction of the mitochondrial integrity of muscle cells and aberrant gene expression of complex subunits such as ATP5A1, ATP5O, ATP5H, COX2, COX5A, SDHB, SLC25A4 and CYCS in the oxidative phosphorylation pathway, thus contributing to changes in the structure and function of mitochondrial complexes and blockage of the oxidative phosphorylation process, and ultimately affecting the color stability of Tan sheep meat.

Key words: Tan sheep; postmortem storage; color stability; oxidative phosphorylation; proteomics

中图分类号:

TS251.53

王金霞，魏志宝，陈雪妍，李荣，张倩，胡丽筠，罗瑞明. 宰后贮藏期间氧化磷酸化调控滩羊肉色泽稳定性的机制[J]. 食品科学, 2024, 45(9): 153-162.

WANG Jinxia, WEI Zhibao, CHEN Xueyan, LI Rong, ZHANG Qian, HU Lijun, LUO Ruiming. Mechanism by Which Oxidative Phosphorylation Regulates the Color Stability of Tan Sheep Meat during Postmortem Storage[J]. FOOD SCIENCE, 2024, 45(9): 153-162.

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宰后贮藏期间氧化磷酸化调控滩羊肉色泽稳定性的机制

Mechanism by Which Oxidative Phosphorylation Regulates the Color Stability of Tan Sheep Meat during Postmortem Storage

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