超快速冷却对生鲜羊肉中糖酵解酶表达量的影响

摘要/Abstract

摘要： 以不同降温速度处理和贮藏在不同温度下的羊背最长肌为样品，比较分析了宰后不同时间生鲜羊肉的pH、葡萄糖含量、糖酵解潜力和五个糖酵解酶的表达量，明确了超快速冷却过程中两个环节对糖酵解的影响，从蛋白质表达量的角度完善了超快速冷却对糖酵解速率的调控机制。结果显示，超快速冷却显著延缓了pH下降和糖酵解速率，促进了醛缩酶（aldolase, ALDOA）、糖原磷酸化酶（glycogen phosphorylase, PYGM）和磷酸丙糖异构酶（triosephosphate isomerase, TPI1）的表达量，抑制了磷酸果糖激酶（phosphofructokinase, PFKM）和磷酸甘油酸激酶（phosphoglycerate kinase, PGK）的表达量。降温处理后采用冷藏和冰温贮藏通过抑制磷酸果糖激酶和磷酸甘油酸激酶的表达量延缓糖酵解，不改变超快速冷却的作用。不同温度条件下，磷酸果糖激酶的表达量与糖酵解速率正相关。不同代谢酶对温度变化的响应不同，超快速冷却通过改变代谢酶的表达量影响能量供需，其中高表达量的磷酸果糖激酶与快速糖酵解相关，可以视为超快速冷却过程中的关键酶。

关键词: 生鲜肉, 降温速度, 贮藏温度, 糖酵解酶, 表达量, 调节作用, 磷酸果糖激酶

Abstract: The pH, glucose content, glycolytic potential, and expression levels of five glycolytic enzymes in fresh lamb meat postmortem were compared and analyzed using sheep longissimus dorsi muscle treated at different chilling rates and stored at different temperatures. The influence of two steps in the process of very fast chilling on the expression level of glycolytic enzymes was determined, and the key glycolytic enzymes related to the glycolytic rate was screened. The regulatory mechanism of very fast chilling on glycolytic rate was improved from the perspective of protein expression level. The results showed that chilling treatment significantly delayed the decrease of pH and glycolytic rate, promoted the expression levels of aldolase (ALDOA), glycogen phosphorylase (PYGM), and triosephosphate isomerase (TPI1), and inhibited the expression levels of phosphofructose kinase (PFKM) and phosphoglycerate kinase (PGK). After cooling treatment, chilling and supercooling delayed glycolysis by inhibiting the expression levels of PFKM and PGK, without altering the effect of very fast chilling. The expression level of PFKM was positively correlated with the rate of glycolysis at different temperatures. It was found that different enzymes in glycolysis have different responses to temperature changes. Very fast chilling affected energy supply and demand by changing the expression of enzymes in glycolysis. High expression level of PFKM was associated with fast glycolytic rate, which can be regarded as a key enzyme in the very fast chilling process.

Key words: fresh meat, chilling rate, storage temperature, glycolytic enzymes, expression level, regulatory effect, phosphofructose kinase

中图分类号:

TS251.1

摆玉蔷任驰吴赛赛方菲侯成立李欣李金活张德权. 超快速冷却对生鲜羊肉中糖酵解酶表达量的影响[J]. 食品科学.

Saisai Wu Xin Li. Effect of very fast chilling on expression level of glycolytic enzyme in fresh mutton[J]. FOOD SCIENCE.

参考文献

[1] ADZITEY F, NURUL H. Pale soft exudative (PSE) and dark firm dry (DFD) meats: Causes and measures to reduce these incidences-a mini review[J]. International Food Research Journal, 2011, 18: 11–20.
[2] LI S, XIANG C, GE Y, et al. Differences in eating quality and electronic sense of meat samples as a function of goat breed and postmortem rigor state[J]. Food Research International, 2022, 152. https://doi.org/10.1016/j.foodres.2021.110923.
[3] XIAO X, HOU C, ZHANG D, et al. Effect of pre- and post-rigor on texture, flavor, heterocyclic aromatic amines and sensory evaluation of roasted lamb[J]. Meat Science, 2020, 169, 108220. https://doi.org/10.1016/j.meatsci.2020. 108220.
[4] BAI Y, REN C, HOU C, et al. Phosphorylation and acetylation responses of glycolytic enzymes in meat to different chilling rates[J]. Food Chemistry, 2023, 423. https://doi.org/10.1016/j.foodchem.2023.135896.
[5] JOSEPH R. Very fast chilling of beef and tenderness-A report from an EU concerted action[J]. Meat Science, 1996, 43: 217–227. https://doi.org/10.1016/0309-1740(96)00067-8.
[6] LIANG C, ZHANG D, WEN X, et al. Effects of chilling rate on the freshness and microbial community composition of lamb carcasses[J]. LWT – Food Science and Technology, 2021, 153. https://doi.org/10.1016/j.lwt.2021.112559.
[7] YAN T, HOU C, WANG Z, et al. Effects of chilling rate on progression of rigor mortis in postmortem lamb meat[J]. Food Chemistry, 2021, 373. https://doi.org/10.1016/j.foodchem.2021.131463.
[8] XIANG C, LI S, LIU H, et al. Impact of chilling rate on the evolution of volatile and non-volatile compounds in raw Lamb meat during refrigeration[J]. Foods, 2021, 10: 2792–2809. https://doi.org/10.3390/foods10112792.
[9] REN C, LI X, BAI Y, et al. Phosphorylation and acetylation of glycolytic enzymes cooperatively regulate their activity and lamb meat quality[J]. Food Chemistry, 2022, 397. https://doi.org/10.1016/j.foodchem.2022.133739.
[10] WATABE S, KAMAL M, HASHIMOTO K. Postmortem changes in ATP, creatine phosphate, and lactate in sardine muscle[J]. Journal of Food Science, 1991, 56(1): 151–153. https://doi.org/10.1111/j.1365-2621.1991.tb07998.
[11] SILVA L, RODRIGUES R, ASSIS D, et al. Explaining meat quality of bulls and steers by differential proteome and phosphoproteome analysis of skeletal muscle[J]. Journal of Proteomics, 2019, 199: 51–66. https://doi.org/10.1016/j.jprot.2019.03.004.
[12] KIM G, JEONG J, YANG H, et al. Differential abundance of proteome associated with intramuscular variation of meat quality in porcine longissimus thoracis et lumborum muscle[J]. Meat Science, 2019, 149: 85–95. https://doi.org/ 10.1016/j.meatsci.2018.11.012.
[13] MALHEIROS J, BRAGA C, GROVE R, et al. Influence of oxidative damage to proteins on meat tenderness using a proteomics approach[J]. Meat Science, 2019, 148: 64–71. https://doi.org/10.1016/j.meatsci.2018.08.016.
[14] YU Q, WU W, TIAN X, et al. Unraveling proteome changes of Holstein beef M. semitendinosus and its relationship to meat discoloration during post-mortem storage analyzed by label-free mass spectrometry[J]. Journal of Proteomics, 2017, 154: 85–93. https://doi.org/10.1016/j.jprot.2016.12.012.
[15] HUANG C, ZHANG D, WANG Z, et al. Validation of protein biological markers of lamb meat quality characteristics based on the different muscle types[J]. Food Chemistry, 2023, 427. https://doi.org/10.1016/j.foodchem.2023.136739.
[16] REN C, HOU C, LI Z, et al. Effects of temperature on protein phosphorylation in postmortem muscle[J]. Journal of the Science of Food and Agriculture, 2019, 100(2): 551–559. https://doi.org/10.1002/jsfa.10045
[17] 杜曼婷. 蛋白质磷酸化介导的μ-钙蛋白酶活性变化机理[D]. 中国农业科学院, 2018.
[18] WANG X, LI J, CONG J, et al. Preslaughter transport effect on broiler meat quality and post-mortem glycolysis metabolism of muscles with different fiber types[J]. Journal of Agricultural and Food Chemistry, 2017, 65(47): 10310–10316. https://doi.org/10.1021/acs.jafc.7b04193.
[19] MONIN G, SELLIER P. Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: the case of the hampshire breed[J]. Meat Science, 1985, 13(1): 49-63. https://doi.org/10.1016/S0309-1740(85)80004-8.
[20] FERGUSON D, GERRARD E. Regulation of post-mortem glycolysis in ruminant muscle[J]. Animal Production Science, 2014, 54(4): 464–481. https://doi.org/10.1071/AN13088.
[21] BAI Y, LI X, ZHANG D, et al. Role of phosphorylation on characteristics of glycogen phosphorylase in lamb with different glycolytic rates post-mortem[J]. Meat Science, 2020, 164. https://doi.org/10.1016/j.meatsci.2020.108096.
[22] ZHANG T, WANG S, LIN Y, et al. Acetylation negatively regulates glycogen phosphorylase by recruiting protein phosphatase 1[J]. Cell Metabolism, 2012, 15(1): 75–87. https://doi.org/10.1016/j.cmet.2011.12.005.
[23] 刘子杨, 王小文, 陈力. lncRNA GK-IT1通过调控醛缩酶A影响非小细胞肺癌细胞的恶性进展[J]. 上海交通大学学报(医学版), 2022, 42(05): 591-601.
[24] 王洁. 伊犁马不同组织中PFKM、PYGM、GYS和PRKAG3基因的表达与糖酵解潜力相关指标的关联性研究[D]. 新疆农业大学, 2022.
[25] 许金蔓. 猪PFKM基因对细胞代谢以及线粒体功能的影响[D]. 扬州大学, 2021.
[26] CHANG Y, YANG Y, TIEN C, et al. Roles of aldolase family genes in human cancers and diseases[J]. Trends in Endocrinology and Metabolism, 2018, 29(8): 549-559.
[27] FU H, GAO H, QI X, et al. Aldolase A promotes proliferation and G1/S transition via the EGFR/MAPK pathway in non-small cell lung cancer[J]. Cancer Communications, 2018, 38(1): 202-216.
[28] DU S, GUAN Z, HAO L, et al. Fructose-bisphosphate aldolase A is a potential metastasis-associated marker of lung squamous cell carcinoma and promotes lung cell tumorigenesis and migration[J]. PLoS One, 2014, 9(1): e85804. https://doi.org/ 10.1371/journal.pone.0085804.
[29] 陈雨媛. MTDH通过PGK1调节乳腺癌细胞糖酵解的功能及机制研究[D]. 昆明医科大学, 2023.