食品与发酵工业 >

2021 , Vol. 47 >Issue 12: 294 - 301

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025937

综述与专题评论

小热休克蛋白对牛肉嫩度影响机制的研究进展

  • 赵妍 ,
  • 罗欣 ,
  • 毛衍伟 ,
  • 杨啸吟 ,
  • 朱立贤 ,
  • 梁荣蓉 ,
  • 成海建 ,
  • 张一敏
展开
  • 1(山东农业大学 食品科学与工程学院,山东 泰安,271018)
    2(国家肉牛牦牛产业技术体系济南站,山东 济南,250000)
硕士研究生(张一敏副教授为通讯作者,E-mail:ymzhang@sdau.edu.cn)

收稿日期: 2020-10-26

  修回日期: 2020-12-02

  网络出版日期: 2021-07-22

基金资助

现代农业产业技术体系建设专项资金资助(肉牛CARS-37);山东省现代农业产业技术体系创新团队建设专项资金(SDAIT-09-09)

收起

Research progress on the mechanism of the effect of small heat shock protein on the beef tenderness

  • ZHAO Yan ,
  • LUO Xin ,
  • MAO Yanwei ,
  • YANG Xiaoyin ,
  • ZHU Lixian ,
  • LIANG Rongrong ,
  • CHENG Haijian ,
  • ZHANG Yimin
Expand
  • 1(College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China)
    2(National Beef Cattle Industrial Technology System, Jinan 250000, China)

Received date: 2020-10-26

  Revised date: 2020-12-02

  Online published: 2021-07-22

Fold

摘要

动物屠宰后,机体会出现缺血、缺氧环境,肌肉内环境胁迫机体发生免疫应答,热休克蛋白首先被激活。热休克蛋白因其具有分子伴侣功能可以起到抗细胞凋亡、维持蛋白质结构稳定等作用,对宰后成熟过程中的肉嫩度产生影响,相关的研究成果亟需总结、归纳。因此,该文首先概述了几种重要的热休克蛋白的分子结构特征和功能,并立足于近年来小热休克蛋白对牛肉嫩度的研究进展,从小热休克蛋白对蛋白质聚合物形成、细胞骨架蛋白降解、阻止细胞凋亡等方面综述了小热休克蛋白对牛肉嫩度的影响机制,同时还概括了pH值、宰前应激等对热休克蛋白表达量的调节及其对嫩度的潜在影响,以期为肉嫩度的改善提供理论参考。

关键词： 小热休克蛋白; 嫩度; 骨架蛋白; μ-钙激活酶; 细胞凋亡酶

本文引用格式

赵妍 , 罗欣 , 毛衍伟 , 杨啸吟 , 朱立贤 , 梁荣蓉 , 成海建 , 张一敏 . 小热休克蛋白对牛肉嫩度影响机制的研究进展[J]. 食品与发酵工业, 2021 , 47(12) : 294 -301 . DOI: 10.13995/j.cnki.11-1802/ts.025937

Abstract

After slaughtering, animals appear ischemia, hypoxia, and skeletal muscle cells trigger an immune response to the resistant harmful intramuscular environment. Heat shock proteins (HSPs) are firstly activated. HSPs have the functions of the molecular chaperone, anti-apoptosis, maintaining protein structure stability and so on, which has an impact on the meat tenderness during the post-mortem aging process. In this paper, several important structural features and functions of HSPs were reviewed firstly, and then, the mechanism of sHSPs on red meat tenderness was summarized from the aspects of sHSPs on protein polymer formation, cytoskeleton protein degradation and cell apoptosis prevention. Additionally, the effect of ultimate pH and pre-slaughter stresses on the expression of HSPs, and consequently on the meat tenderness potentially were also summarized. From a practical point of view, the information provided in this review will help to improve meat tenderness.

Key words： small heat shock protein; tenderness; cytoskeletal protein; μ-calpain; apoptotic enzyme

参考文献

[1] 刘松松, 项阳, 王剑.热休克蛋白70在细胞凋亡途径中的作用研究进展[J].中国畜牧杂志, 2020, 56(8):45-49.
LIU S S, XIANG Y, WANG J.Effect of heat shock protein 70 on the process of cellular apoptosis[J].Chinese Journal of Animal Science, 2020, 56(8):45-49.
[2] 丁振江. 热休克蛋白27对宰后牛肉肌原纤维蛋白降解的调控机制研究[D].北京:中国农业科学院, 2018.
DING Z J.Regulatory mechanism of heat shock protein 27 on the degradation of myofibrils in post-mortem beef muscles[D].Beijing:Chinese Academy of Agricultural Sciences, 2018.
[3] 董福家, 陈倩, 孔保华, 等.肌肉中的小热休克蛋白及其对肌肉品质的影响[J].食品工业, 2015, 36(2):243-246.
DONG F J, CHEN Q, KONG B H, et al.Small heat shock proteins in meat and their effects on meat quality[J].Food Industry, 2015, 36(2):243-246.
[4] GAGAOUA M, TERLOUW E M C, MICOL D, et al.Understanding early post-mortem biochemical processes underlying meat color and pH decline in the longissimus thoracis muscle of young blond d' aquitaine bulls using protein biomarkers[J].Journal of Agricultural and Food Chemistry, 2015, 63(30):6 799-6 809.
[5] GAGAOUA M, CLAUDIA TERLOUW E M, PICARD B.The study of protein biomarkers to understand the biochemical processes underlying beef color development in young bulls[J].Meat Science,2017,134:18-27.
[6] LOMIWES D, FAROUK M M, WIKLUND E, et al.Small heat shock proteins and their role in meat tenderness:A review[J].Meat Science, 2013, 96(1):26-40.
[7] LI J, QIAN X, SHA B, et al.Heat shock protein 40:Structural studies and their functional implications[J].Protein and Peptide Letters, 2009, 16(6):606-612.
[8] 彭乔烽, 陈朗, 马小梅, 等.热休克蛋白HSP70家族功能研究进展[J].甘肃畜牧兽医, 2019, 49(5):18-20.
PENG Q F, CHEN L, MA X M, et al.Research progress of heat shock protein hsp70 family function[J].Gansu Animal Husbandry and Veterinary, 2019, 49(5):18-20.
[9] 赵维洋, 王鹤飞, 禹媛, 等.HSP90细胞质亚型的分子结构、功能及与疾病的关系[J].生命的化学, 2019, 39(4):631-636.
ZHAO W Y, WANG H F, YU Y, et al.The hsp90 cytoplasmic isoforms:Structure, function and the role in disease[J].Chemistry of Life, 2019, 39(4):631-636.
[10] 李健, 孙丽华, 徐春艳, 等.热休克蛋白90的N端与ATP类似物的晶体结构揭示其功能调控[J].生物化学与生物物理进展, 2012, 39(10):995-1 002.
LI J, SUN L H, XU C Y, et al.Crystal structures of n-terminal domain of human hsp90 with ATP analogues reveal the functional regulation of hsp90[J].Progress in Biochemistry and Biophysics, 2012, 39(10):995-1 002.
[11] GAGAOUA M, CLAUDIA TERLOUW E M, BOUDJELLAL A, et al.Coherent correlation networks among protein biomarkers of beef tenderness:What they reveal[J].Journal of Proteomics,2015,128:365-374.
[12] KIM N K, CHO S, LEE S H, et al.Proteins in longissimus muscle of Korean native cattle and their relationship to meat quality[J].Meat Science, 2008, 80(4):1 068-1 073.
[13] 孙金龙, 师希雄, 黄峰, 等.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[J].食品科学, 2020, 41(3):5-8.
SUN J L, SHI X X, HUANG F, et al.Effect of hsp27 on myofibrillar proteins and caspases on Tibetan sheep meat tenderness during postmortem aging[J].Food Science, 2020, 41(3):5-8.
[14] JIA X, VEISETH K E, GROVE H, et al.Peroxiredoxin-6—A potential protein marker for meat tenderness in bovine longissimus thoracis muscle[J].Journal of Animal science, 2009, 87(7):2 391-2 399.
[15] MALHEIROS J M, ENRíQUEZ-VALENCIA C E, DA SILVA DURAN B O, et al.Association of CAST2, hsp90AA1, DNAJA1 and hspB1 genes with meat tenderness in Nellore cattle[J].Meat Science,2018,138:49-52.
[16] PICARD B, GAGAOUA M.Proteomic investigations of beef tenderness[J].Proteomics in Food Science, 2017:177-197.
[17] GUILLEMIN N, JURIE C, CASSAR-MALEK I, et al.Variations in the abundance of 24 protein biomarkers of beef tenderness according to muscle and animal type[J].Animal, 2011, 5(6):885-894.
[18] CRAMER T, PENICK M L, WADDELL J N, et al.A new insight into meat toughness of callipyge lamb loins-the relevance of anti-apoptotic systems to decreased proteolysis[J].Meat Science, 2018, 140:66-71.
[19] CRAMER T, KIM Y H, PENICK M, et al.Small heat shock protein 27 may be related to toughness in loins of callipyge lambs[J].Meat Science, 2016, 112:178.
[20] ROSA A F, MONCAU C T, POLETI M D, et al.Proteome changes of beef in Nellore cattle with different genotypes for tenderness[J].Meat Science,2018,138:1-9.
[21] ANNE L, LEBRET B, ISABELLE L, et al.How muscle structure and composition influence meat and flesh quality[J].The Scientific World Journal, 2016, 2016:1-14.
[22] ENGLAND E M, MATARNEH S K, SCHEFFLER T L, et al. New Aspects of Meat Quality. Chapter 4. Perimortal Muscle Metabolism and Its Effects on Meat Quality[M]. Sawston: Woodhead Publishing, 2017.
[23] ERTBJERG P, PUOLANNE E.Muscle structure, sarcomere length and influences on meat quality:A review[J].Meat Science,2017,132:139-152.
[24] BALDASSINI W A, BRAGA C P, CHARDULO L A, et al.Bioanalytical methods for the metalloproteomics study of bovine longissimus thoracis muscle tissue with different grades of meat tenderness in the Nellore breed (Bos indicus)[J].Food Chemistry,2015,169:65-72.
[25] MORZEL M, TERLOUW C, CHAMBON C, et al.Muscle proteome and meat eating qualities of longissimus thoracis of “blonde d' aquitaine” young bulls:A central role of hsp27 isoforms[J].Meat Science, 2008, 78(3):297-304.
[26] MALHEIROS J M, BRAGA C P, GROVE R, et al.Influence of oxidative damage to proteins on meat tenderness using a proteomics approach[J].Meat Science, 2019,148:64-71.
[27] 杜曼婷. 蛋白质磷酸化介导的μ-钙蛋白酶活性变化机理[D].北京:中国农业科学院, 2018.
DU M T.Regulatory mechanism of μ-calpain activity by protein phosphorylation[D].Beijing:Chinese Academy of Agricultural Sciences, 2018.
[28] LANA A, ZOLLA L.Proteolysis in meat tenderization from the point of view of each single protein:A proteomic perspective[J].Journal of Proteomics, 2016:85-97.
[29] BHAT Z F, MORTON J D, MASON S L, et al.Role of calpain system in meat tenderness:A review[J].Food Science and Human Wellness, 2018, 7(3):196-204.
[30] CARLSON K B, PRUSA K J, FEDLER C A, et al.Postmortem protein degradation is a key contributor to fresh pork loin tenderness[J].Journal of Animal Science,2017,95(4):1 574-1 586.
[31] LOMIWES D, HURST S M, DOBBIE P, et al.The protection of bovine skeletal myofibrils from proteolytic damage postmortem by small heat shock proteins[J].Meat Science, 2014, 97(4):548-557.
[32] KIM Y H, MA D, SETYABRATA D, et al.Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies[J].Meat Science, 2018, 144:74-90.
[33] RAMOS P M, WRIGHT S A, DELGADO E F, et al.Resistance to pH decline and slower calpain-1 autolysis are associated with higher energy availability early postmortem in Bos taurus indicus cattle[J].Meat Science, 2020, 159:107 925.
[34] MO X M, LI L, ZHU P, et al.Up-regulation of hsp27 by ERα/Sp1 facilitates proliferation and confers resistance to apoptosis in human papillary thyroid cancer cells[J].Molecular & Cellular Endocrinology, 2016,431:71-78.
[35] LONGO V, LANA A, BOTTERO M T, et al.Apoptosis in muscle-to-meat aging process:The omic witness[J].Journal of Proteomics,2015,125:29-40.
[36] DING Z J, HUANG F, ZHANG C J, et al.Effect of heat shock protein 27 on the in vitro degradation of myofibrils by caspase-3 and μ-calpain[J].International Journal of Food Science & Technology,2017,53(1):121-128.
[37] KONG F, WANG H, GUO J, et al.Hsp70 suppresses apoptosis of brl cells by regulating the expression of bcl-2, cytochrome c, and caspase 8/3[J].In Vitro Cell Dev BiolAnim, 2016, 52(5):568-575.
[38] 李婕, 罗天林, 师希雄, 等.牦牛肉宰后成熟过程中热休克蛋白27表达量与食用品质的相关性分析[J].食品科学, 2016, 37(9):18-22.
LI J, LUO T L, SHI X X, et al.Correlation analysis between heat shock protein 27 expression and eating quality during postmortem aging of yak meat[J].Food Science, 2016, 37(9):18-22.
[39] MATARNEH S K, ENGLAND E M, SCHEFFLER T L, et al.The conversion of muscle to meat[J].Lawrie's Meat Science (Eight Edition), 2017:159-185.
[40] 王晶, 罗欣, 朱立贤, 等.不同极限pH值牛肉品质差异及机制的研究进展[J].食品科学, 2019, 40(23):283-288.
WANG J, LUO X, ZHU L X, et al.Recent progress in understanding quality differences among beef with different ultimate pH and underlying mechanism[J].Food Science, 2019, 40(23):283-288.
[41] LOMIWES D, FAROUK M M, FROST D A, et al.Small heat shock proteins and toughness in intermediate pHu beef[J].Meat Science, 2013, 95(3):472-479.
[42] BALAN P, KIM Y H B, BLIJENBURG R.Small heat shock protein degradation could be an indicator of the extent of myofibrillar protein degradation[J].Meat Science, 2014, 97(2):220-222.
[43] REICHE A M, OBERSON J L, SILACCI P, et al.Pre-slaughter stress and horn status influence physiology and meat quality of young bulls[J].Meat Science, 2019, 158:107 892.
[44] 袁建彬, 薛琳琳, 高春柳, 等.运输应激对肉牛肝脏和脾脏中应激相关蛋白的影响[J].中国兽医学报, 2018(10):1 948-1 951.
YUAN J B, XUE L L, GAO C L, et al.Effect of transport stress on stress related proteins in liver and spleen of beef cattle[J].Chinese Journal of Veterinary Science, 2018(10):1 948-1 951.
[45] CONTRERAS-CASTILLO C J, LOMIWES D, WU G, et al.The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef[J].Meat Science, 2016, 113:65-72.
[46] MA D Y, KIM Y H.Proteolytic changes of myofibrillar and small heat shock proteins in different bovine muscles during aging:Their relevance to tenderness and water-holding capacity[J].Meat Science, 2020, 163:108 090.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司