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Caspases的研究进展及其与肉嫩度的关联机制

  • 杨致昊 ,
  • 刘畅 ,
  • 窦露 ,
  • 侯艳茹 ,
  • 其其格 ,
  • 苏琳 ,
  • 赵丽华 ,
  • 靳烨
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  • 1(内蒙古农业大学 食品科学与工程学院,内蒙古 呼和浩特,010018)
    2(内蒙古乌拉特中旗农畜产品检验检测中心,内蒙古 巴彦淖尔,015000)
硕士研究生(靳烨教授为通讯作者,E-mail:jinyeyc@sohu.com)

收稿日期: 2021-02-03

  修回日期: 2021-03-19

  网络出版日期: 2021-09-27

基金资助

国家自然科学基金资助项目(31660439);内蒙古自治区科技成果转化专项项目 (2019CG066);内蒙古自治区自然科学基金重大专项项目(2020ZD11);国家自然科学基金项目(32060519)

Research progress of Caspases and its association mechanism with meat tenderness

  • YANG Zhihao ,
  • LIU Chang ,
  • DOU Lu ,
  • HOU Yanru ,
  • Qi Qige ,
  • SU Lin ,
  • ZHAO Lihua ,
  • JIN Ye
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  • 1(College of Food Science and Engineering,Inner Mongolia Agriculture University,Hohhot 010018,China)
    2(Inner Mongolia Urad Zhongqi Agricultural and Livestock Products Inspection and Testing Center,Bayannur 015000,China)

Received date: 2021-02-03

  Revised date: 2021-03-19

  Online published: 2021-09-27

摘要

细胞凋亡是畜禽被屠宰后细胞必须经历的过程,也是细胞自我破坏的程序性死亡过程。半胱氨酸蛋白酶(Caspases)作为一种IL-1β转化蛋白酶,参与细胞凋亡,同时对肉的嫩度有着十分重要的影响。该文从Caspases的家族生物学特性、介导的凋亡途径、对肉嫩度的影响及其调控机制等方面进行论述,旨在突出Caspases对肉嫩化的重要意义,以期为加快畜禽宰后成熟进程、改善肉嫩度提供新思路。

本文引用格式

杨致昊 , 刘畅 , 窦露 , 侯艳茹 , 其其格 , 苏琳 , 赵丽华 , 靳烨 . Caspases的研究进展及其与肉嫩度的关联机制[J]. 食品与发酵工业, 2021 , 47(17) : 277 -282 . DOI: 10.13995/j.cnki.11-1802/ts.026985

Abstract

Apoptosis is a necessary process of muscle cells after livestock and poultry were slaughtered.It is also a programmed process of cell self-destruction.As an IL-1β-converting protease,Caspases participates in cell apoptosis and has a very important effect on meat tenderness.This review summarizes the family biological characteristics of Caspases,the mediated apoptosis pathway,the regulatory mechanism of Caspases,and the impact on meat tenderness.The aim is to reveal the importance of Caspases for meat tenderization in the postmortem maturation process,in order to provide new ideas for accelerating the maturation process of livestock and poultry and improving meat tenderness.

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