为研究宰后成熟过程中活性氧(reactive oxygen species,ROS)与活性氮(reactive nitrogen species,RNS)串扰对牦牛肉食用品质及微观结构的影响。以经ROS促进剂、抑制剂与NO供体、一氧化氮合成酶抑制剂两两组合处理后的牦牛肉为研究对象,分析处理后成熟期间牦牛肉食用品质及微观结构的变化。结果显示,相比对照组,成熟期间同时激活ROS和RNS可显著增加牦牛肌肉的a*值,而促进ROS的同时抑制RNS可显著降低L*值和a*值。同时,与对照组相比,激活ROS的同时促进或抑制RNS,牦牛肉pH值、剪切力、硬度和咀嚼性显著降低(P<0.05),而蒸煮损失、肌原纤维小片化指数(myofibrillar fragmentation index,MFI)和肌原纤维结构的断裂程度显著增加,利于肉的嫩化,这与抑制ROS的同时激活或抑制RNS对上述品质变化的影响相反。此外,高氧条件下,较RNS促进组相比,抑制RNS可显著降低牦牛肉的pH值、L*值、a*值、蒸煮损失、硬度、咀嚼性和剪切力值,而使MFI显著增大(P<0.05);低氧条件下,较RNS抑制组相比,激活RNS可显著增加牦牛肉pH值、a*值、蒸煮损失和MFI,而使剪切力显著降低(P<0.05)。以上研究表明,抑制ROS条件下,激活或抑制RNS可阻碍肌肉的嫩化,而激活ROS的条件下激活或抑制RNS可有效改善牦牛肉的嫩度。综上,宰后ROS诱导蛋白氧化发生的同时抑制RNS可有效改善牦牛肉的嫩度。
This study aimed to investigate the effects of reactive oxygen species (ROS) and reactive nitrogen species (RNS) crosstalk on the edible quality and microstructure of yak meat during postmortem.Yak meat treated with two combinations of ROS promoter, ROS inhibitor, NO donor, and nitric oxide synthase inhibitor was used to analyze the changes in edible quality and microstructure of yak meat during postmortem.The results showed that both activation of ROS and reactive nitrogen species (RNS) significantly increased the a* values of yak meat compared with the control group;whereas the L* and a* values were significantly decreased by activating ROS while inhibiting RNS, respectively.Meanwhile, activation of ROS along with activation or inhibition of RNS significantly decreased pH, shear, hardness and chewiness, while cooking loss, myofibrillar fragmentation index (MFI) and the degree of myofibrillar structural fracture significantly increased in yak meat compared to the control group (P<0.05), which favored meat tenderization.This is in contrast to the effect of inhibiting of ROS along with activation or inhibition of RNS on the above quality changes.In addition, under high oxygen conditions, inhibition of RNS significantly decreased the pH, L*, a*, cooking loss, hardness, chewiness and shear force of yak meat, while significantly increasing the MFI, compared to the RNS-promoted group;Under hypoxic conditions, activation of RNS significantly increased yak meat pH, a* value, cooking loss, MFI, and significantly decreased shear force compared to RNS inhibition (P<0.05).The above studies showed that activation or inhibition of RNS under ROS-inhibited conditions hindered muscle tenderisation, whereas activation or inhibition of RNS under ROS-activated conditions effectively improved the tenderness of yak meat.In conclusion, post-slaughter ROS-induced protein oxidation occurred while inhibition of RNS could effectively improve the tenderness of yak meat.
[1] 王琳琳. Cyt-c释放和介导宰后牦牛肉线粒体凋亡途径激活机制及对嫩度影响的研究[D].兰州:甘肃农业大学, 2018.
WANG L L.Study on the effect of cytochrome c release and its mediation mechanism of mitochondrial apoptosis activation on yak meat tenderness during postmortem aging[D].Lanzhou:Gansu Agricultural University, 2018.
[2] WARNER R D, WHEELER T L, HA M, et al.Meat tenderness:Advances in biology, biochemistry, molecular mechanisms and new technologies[J].Meat Science, 2022, 185:108657.
[3] STAMLER J S, MEISSNER G.Physiology of nitric oxide in skeletal muscle[J].Physiological Reviews, 2001, 81(1):209-237.
[4] ZHANG C Y, LIU R, WANG A R, et al.Regulation of calpain-1 activity and protein proteolysis by protein nitrosylation in postmortem beef[J].Meat Science, 2018, 141:44-49.
[5] HOU Q, ZHANG C Y, ZHANG W G, et al.Role of protein S-nitrosylation in regulating beef tenderness[J].Food Chemistry, 2020, 306:125616.
[6] 刘维. 基于线粒体蛋白质组学研究牛肉贮藏变色机制[D].泰安:山东农业大学, 2017.
LIU W.Study on the mechanism of beef discoloration during storage based on mitochondrial protein omics[D].Tai’an:Shandong Agricultural University, 2017.
[7] 陈炼红, 王琳琳, 张岩, 等.氧化应激对宰后獭兔肉肌肉品质、脂质及蛋白质氧化的影响[J].食品与发酵工业, 2023, 49(1):207-213.
CHEN L H, WANG L L, ZHANG Y, et al.Effects of oxidative stress on meat quality, lipid oxidation, and protein oxidation of rex rabbit meat during post-mortem ageing[J].Food and Fermentation Industries, 2023, 49(1):207-213.
[8] 刘昊天, 殷小钰, 汪海棠, 等.基于蛋白氧化行为的肉及肉制品品质提升及劣变机制研究进展[J].食品科学, 2020, 41(21):230-237.
LIU H T, YIN X Y, WANG H T, et al.Quality improvement and deterioration of meat and meat products based on the protein oxidation:A review of recent research[J].Food Science, 2020, 41(21):230-237.
[9] ZHANG L L, LIU R, CHENG Y P, et al.Effects of protein S-nitrosylation on the glycogen metabolism in postmortem pork[J].Food Chemistry, 2019, 272:613-618.
[10] FU Q Q, LIU R, WANG H O, et al.Effects of oxidation in vitro on structures and functions of myofibrillar protein from beef muscles[J].Journal of Agricultural and Food Chemistry, 2019, 67(20):5866-5873.
[11] 傅卉. ROS介导的内源酶调控低温熟化虾夷扇贝品质机理研究[D].大连:大连工业大学, 2017.
FU H.Research on regulated Patinopecten yessoensis quality mechanism of ROS induced endogenous enzyme during low-temperature cooking[D].Dalian:Dalian University of Technology, 2017.
[12] SOLADOYE O P, JUÁREZ M L, AALHUS J L, et al.Protein oxidation in processed meat:Mechanisms and potential implications on human health[J].Comprehensive Reviews in Food Science and Food Safety, 2015, 14(2):106-122.
[13] DELLES R M, XIONG Y L.The effect of protein oxidation on hydration and water-binding in pork packaged in an oxygen-enriched atmosphere[J].Meat Science, 2014, 97(2):181-188.
[14] 周竹. 反复苯丙胺刺激对大鼠脑部突触蛋白氧化修饰的影响[D].苏州:苏州大学, 2015.
ZHOU Z.Effect of repeated amphetamine stimulation on oxidative modification of synaptic proteins in rat brain[D].Suzhou:Soochow University, 2015.
[15] 王丹妮. 姜黄素及双去甲氧基姜黄素对溃疡性结肠炎的肠粘膜保护作用及机制研究[D].长春:吉林大学, 2020.
WANG D N.Protective effect and mechanism of curcumin and demethoxycurcumin on intestinal mucosa of ulcerative colitis[D].Changchun:Jilin University, 2020.
[16] LIU R, YANG L, YANG T Y, et al.Effect of nitric oxide treatment on pork meat quality, microstructure, and total bacterial count during postmortem aging[J].Meat Science, 2022, 190:108806.
[17] LIU R, ZHANG C Y, XING L J, et al.A bioinformatics study on characteristics, metabolic pathways, and cellular functions of the identified S-nitrosylated proteins in postmortem pork muscle[J].Food Chemistry, 2019, 274:407-414.
[18] 刘佳东. 宰后牦牛肉成熟机理及肉用品质变化研究[D].兰州:甘肃农业大学, 2011.
LIU J D.Research on Yak meat maturation mechanism and meat quality after slaughter[D].Lanzhou:Gansu Agricultural University, 2011.
[19] 张朝阳. 蛋白质亚硝基化对牛肉成熟过程中品质的影响研究[D].南京:南京农业大学, 2018.
ZHANG C Y.Effect of protein nitrosation on the quality of beef during ripening[D].Nanjing:Nanjing Agricultural University, 2018.
[20] HERRERO A M, DE LA HOZ L, ORDÓÑEZ J A, et al.Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics[J].Meat Science, 2008, 80(3):690-696.
[21] WANG L L, DU R S, LI J, et al.The potential mediation of nitric oxide in the activation of mitochondrion-dependent apoptosis and yak meat tenderness during postmortem aging[J].Food Bioscience, 2021, 42:101131.
[22] DAI Y, LU Y, WU W, et al.Changes in oxidation, color and texture deteriorations during refrigerated storage of ohmically and water bath-cooked pork meat[J].Innovative Food Science & Emerging Technologies, 2014, 26:341-346.
[23] LIU R, ZHAO S M, XIONG S B, et al.Role of secondary structures in the gelation of porcine myosin at different pH values[J].Meat Science, 2008, 80(3):632-639.
[24] NAVEENA B M, MUTHUKUMAR M, KULKARNI V V, et al.Effect of aging on the physicochemical, textural, microbial and proteome changes in emu (Dromaius novaehollandiae) meat under different packaging conditions[J].Journal of Food Processing and Preservation, 2015, 39(6):2497-2506.
[25] CHEN L, ZHOU G H, ZHANG W G.Effects of high oxygen packaging on tenderness and water holding capacity of pork through protein oxidation[J].Food and Bioprocess Technology, 2015, 8(11):2287-2297.
[26] HUFF-LONERGAN E, LONERGAN S M.Mechanisms of water-holding capacity of meat:The role of postmortem biochemical and structural changes[J].Meat Science, 2005, 71(1):194-204.
[27] 杨巧能, 梁琪, 文鹏程, 等.宰后成熟时间对不同年龄牦牛肉用品质的影响[J].食品科学, 2015, 36(18):237-241.
YANG Q N, LIANG Q, WEN P C, et al.Influence of postmortem aging time on meat quality of yaks at different ages[J].Food Science, 2015, 36(18):237-241.
[28] RUIZ DE HUIDOBRO F, MIGUEL E, ONEGA E, et al.Changes in meat quality characteristics of bovine meat during the first 6 days post mortem[J].Meat Science, 2003, 65(4):1439-1446.
[29] TIEN M, BERLETT B S, LEVINE R L, et al.Peroxynitrite-mediated modification of proteins at physiological carbon dioxide concentration:pH dependence of carbonyl formation, tyrosine nitration, and methionine oxidation[J].Proceedings of the National Academy of Sciences of the United States of America, 1999, 96(14):7809-7814.
