宰后贮藏期间氧化磷酸化调控滩羊肉色泽稳定性的机制

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（M longissimus dorsi）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（Oxygen consumption rate，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2（Mitochondrially Encoded Cytochrome C Oxidase II，COX2）、细胞色素C氧化酶亚基5A（Cytochrome C Oxidase Subunit 5A，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，导致肌细胞线粒体完整性受到破坏，促使氧化磷酸化通路上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，使氧化磷酸化进程受到阻碍，最终影响滩羊肉色泽稳定性。

关键词: 滩羊, 宰后贮藏期间, 色泽稳定性, 氧化磷酸化, 蛋白质组学

Abstract: In order to clarify the mechanism of oxidative phosphorylation regulating color stability of Tan sheep meat during storage, the 6-month-old Tan sheep M longissimus dorsi was selected as the research object. The activity of endogenous antioxidant enzyme system and the content of reactive Oxygen consumption rate (ROS) were determined after 0, 4 and 8 days of storage at 4℃.Based on isobaric tags for relative andabsolutequantitation (iTRAQ) technology of proteomics research Tan sheep meat protein expression in different storage time. The results showed as follows: during 0-8 days of storage, the endogenous antioxidant enzyme system showed a decreasing trend (P < 0.05). ROS content was significantly increased with the extension of storage time (P < 0.05). Eight different proteins were identified by iTRAQ analysis 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), Mitochondrially Encoded Cytochrome C Oxidase 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 affect the color stability of Tan sheep meat mainly through the process of energy metabolism and REDOX. These results indicate that the failure of antioxidant system in Tan sheep meat during postmortem storage leads to the accumulation of ROS content, which leads to the destruction of mitochondrial integrity of muscle cells, and promotes the expression disorder of complex subunits such as ATP5A1, ATP5O, ATP5H, COX2, COX5A, SDHB, SLC25A4 and CYCS in oxidative phosphorylation pathway. The structure and function of mitochondrial complex were changed, and the process of oxidative phosphorylation was hindered, which ultimately affected the color stability of Tan sheep meat.

Key words: Keywords: Tan sheep, Postmortem storage period, Color stability, Oxidative phosphorylation, Proteomics

中图分类号:

TS251.53

王金霞魏志宝胡丽筠张倩李荣陈雪妍罗瑞明. 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.

Jinxia Wang Li-Jun HU LI Rong Xue-yan CHEN. Mechanism of oxidative phosphorylation regulating color stability of Tan sheep meat during postmortem storage[J]. FOOD SCIENCE.

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