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钙蛋白酶抑制蛋白基因被认为是肉质嫩度的候选基因.文章对牛钙蛋白酶抑制蛋白基因结构、钙蛋白酶抑制蛋白基因多态性以及钙蛋白酶抑制蛋白基因活性影响牛肉肉质嫩度的研究进展进行了综述,并对未来该基因与嫩度的研究进行了展望,旨在为该基因与牛肉肉质嫩度的深入研究提供理论参考. 相似文献
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钙蛋白酶抑制蛋白基因被认为是肉质嫩度的候选基因。文章对牛钙蛋白酶抑制蛋白基因结构、钙蛋白酶抑制蛋白基因多态性以及钙蛋白酶抑制蛋白基因活性影响牛肉肉质嫩度的研究进展进行了综述,并对未来该基因与嫩度的研究进行了展望,旨在为该基因与牛肉肉质嫩度的深入研究提供理论参考。 相似文献
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钙蛋白酶蛋白系统是影响肌肉生长和宰后肉嫩化的一个重要因素,主要由钙蛋白酶(μ-calpain和m-cal-pain)、钙蛋白酶抑制蛋白(calpastatin,CAST)及骨骼肌特异性钙蛋白酶(muscle specific calpain,P94)组成,钙蛋白酶抑制蛋白是一种内源性专一抑制钙蛋白酶(calpain)活性的蛋白,参与了调控肌原纤维蛋白的降解并在其中发挥了关键作用。本文概述了钙蛋白酶系统、钙蛋白酶抑制蛋白的结构、功能及其对提高肉嫩度的作用。 相似文献
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钙蛋白酶系统在肌肉生长和肉品嫩化方面的研究 总被引：1，自引：0，他引：1
钙蛋白酶系统主要由钙蛋白酶(calpain)及钙蛋白酶抑制蛋白(calpastatin)组成,calpain是存在于细胞质中的依赖于Ca2+的中性蛋白酶,calpastatin是钙蛋白酶的内源抑制蛋白。近年的研究表明,calpain是细胞质中主要的蛋白水解酶,在肌原纤维蛋白降解中起着重要的作用。肌肉增长和宰后嫩度的变化与蛋白质水解程度密切相关。因此,钙蛋白酶系统的活性会影响畜禽肌肉增长和肉的嫩度。文中综述了钙蛋白酶系统各种酶的结构及其如何在肌肉生长和肉的嫩化中起作用。 相似文献
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CAST基因研究进展 总被引：1，自引：0，他引：1
CAST(calpastatin)基因是钙蛋白酶水解系统成员之一。在一定浓度的钙离子作用下,钙蛋白酶系统主要作用于细胞骨架蛋白、蛋白激酶和磷酸酶,还参与细胞内的信号传递。CAST能促使蛋白质降解减少,导致肌肉增长,还可识别CAPN与钙结合引起的构象变化并与之特异性结合,从而保证钙蛋白酶对底物只进行特定部位的水解。因此,可以通过激活钙蛋白酶或降低钙蛋白酶抑制蛋白的活性来提高肌肉的嫩度,改善肉质。最近的研究表明,CAST基因多态性与家畜的眼肌厚度和眼肌面积存在关联,有望成为提高家畜肉用性能的候选基因。 相似文献
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钙蛋白酶系统与肉嫩度关系的研究概况 总被引：4，自引：0，他引：4
钙蛋白酶系统是影响肌肉生长和宰后肉嫩化的一个重要因素.文章首先介绍了影响肉嫩度的因素,主要总结了该系统各组成部分的分子结构及活性调节和生理学功能,特别是对肉嫩化的功能,并对该系统特别是其对提高肉嫩度的研究进行了展望. 相似文献
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钙蛋白酶系统研究进展 总被引：5，自引：0，他引：5
钙蛋白酶系统主要是由钙蛋白酶类和钙蛋白酶抑制蛋白组成。钙蛋白酶细胞内主要的蛋白水解酶,参与神经发育、肌纤维降解、信号传导等过程。因此,钙蛋白酶系统在肌肉生长、改善肉的嫩度及治疗某些疾病等方面起着重要的作用。本文主要就其成员、结构、功能等方面作一综述。 相似文献
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钙蛋白酶系统在动物体内的各组织细胞中普遍表达,主要由钙蛋白酶(Calpains,CAPN)、钙蛋白酶抑制蛋白(Calpastain,CAST)和骨骼肌特异性钙蛋白酶(Muscle specific calpain,P94)组成。对动物体屠宰后的肌肉僵嫩程度有着重要作用。对CAPN和CAST的结构、功能、研究进展做了阐述和分析。 相似文献
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Early post mortem expression of genes related to tenderization in two Italian Simmental young bulls' skeletal muscles differing in contractile type 
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下载免费PDF全文 Elena Saccà Mirco Corazzin Nicoletta Pizzutti Giovanna Lippe Edi Piasentier 《Animal Science Journal》2015,86(12):992-999
The early post mortem expression of eight genes potentially involved in meat ageing process and the tenderness of two Italian Simmental young bulls' (Bos taurus) skeletal muscles differing in their contractile type were evaluated. Samples of Longissimus lumborum (LL) and Infraspinatus (IS) muscles were collected from 17 bulls. The messenger RNA (mRNA) abundances of calpain‐1, calpain‐2, calpastatin, caspase 3, caspase 9, heat shock protein 27 (Hsp27), Hsp40 and Hsp70 were detected by quantitative PCR. The myosin heavy chain‐slow and ‐fast isoform content, the pH48h and the lipid content of the muscles were in line with the contractile and metabolic type. In comparison with the fast LL, the slow IS showed a lower calpain‐1/calpastatin mRNA content ratio after slaughtering and a higher Warner‐Bratzler Initial Yield value after 7 days of ageing. Hsp27 and Hsp70 mRNA abundances were significantly lower in LL than IS, highlighting their potential role in the ageing process of bovine muscles. 相似文献
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Differences in calpain system,desmin degradation and water holding capacity between commercial Meishan and Duroc × Landrace × Yorkshire crossbred pork 下载免费PDF全文
下载免费PDF全文 Juan Wang Xiang‐lin Yan Rui Liu Qing‐quan Fu Guang‐hong Zhou Wan‐gang Zhang 《Animal Science Journal》2016,87(1):109-116
The objective of this study was to examine the differences in calpain system, desmin degradation, pH values and water holding capacity (WHC) between muscles of commercial Meishan and Duroc × Landrace × Yorkshire crossbred pigs. Meishan pork presented better WHC evidenced by lower purge loss at days 1 and 3 and less centrifugation loss at day 1 post mortem (P < 0.05). pH values at 45 min post mortem in Meishan pork were significantly higher compared to crossbred pork (P < 0.05). Calpain‐1 messenger RNA (mRNA) expression was lower in Meishan pork compared to that from crossbred pork (P < 0.05). Additionally, calpain‐1 activity, the ratio of calpain‐1 to calpastatin activity and desmin degradation were lower in Meishan pork compared to those from crossbred pork samples (P < 0.05). The results indicate that the calpain system including mRNA expression and activity were different between commercial Meishan and crossbred pork resulting in difference in the degree of desmin degradation during post mortem aging. pH values at 45 min and 24 h post mortem rather than calpain activity and desmin degradation could explain the higher water holding capacity in commercial Meishan pork. 相似文献
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Fábio L. Cruz Elisa B. de Carvalho Eduardo M. Ramos Luciano J. Pereira Márcio G. Zangeronimo 《Journal of animal physiology and animal nutrition》2021,105(3):442-451
The objective was to conduct a systematic review to evaluate the effects of dietary supplementation with beta-adrenergic agonists on calpains and calpastatin activity in bovine muscle and changes in meat tenderness. A survey was conducted in June 2019 on Science Direct, Web of Science, Scopus, PubMed and Capes Periodicals, using four keyword combinations: agonist and calpain and cattle; agonist and calpain and bovine; agonist and calpain and heifers; agonist and calpain and steers. Thirteen studies were selected, 54% concluded that supplementation with beta-adrenergic agonists increases calpastatin activity, 23% observed increase in their gene expression and 23% reported no effect on activity or expression of this enzyme. Nine studies evaluated the influence of beta-adrenergic agonists supplementation on meat texture and all found an increase in shear force values. There is strong evidence that beta-adrenergic agonists may increase calpastatin activity in the muscle, causing damage to meat tenderness. 相似文献
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Effects of nutritional level of concentrate‐based diets on meat quality and expression levels of genes related to meat quality in Hainan black goats 下载免费PDF全文
下载免费PDF全文 Dingfa Wang Luli Zhou Hanlin Zhou Guanyu Hou Liguang Shi Mao Li Xianzhou Huang Song Guan 《Animal Science Journal》2015,86(2):166-173
The present study investigated the effects of the nutritional levels of diets on meat quality and related gene expression in Hainan black goat. Twenty‐four goats were divided into six dietary treatments and were fed a concentrate‐based diet with two levels of crude protein (CP) (15% or 17%) and three levels of digestive energy (DE) (11.72, 12.55 or 13.39 MJ/kg DM) for 90 days. Goats fed the concentrate‐based diet with 17% CP had significantly (P < 0.05) higher average daily gains (ADG) and better feed conversion rates (FCR). The pH 24h value tended to decrease (P < 0.05) with increasing DE levels. The tenderness of Longissimus dorsi muscle (LD) and Semimembranosus muscle (SM) reduced with increasing CP levels (P < 0.05). With increasing DE levels, tenderness was increased (P < 0.05). The heart fatty acid‐binding protein (H‐FABP) mRNA expression levels in LD and SM increased with increasing DE levels (P < 0.05), but decreased with increasing CP levels (P < 0.05). The calpastatin (CAST) and μ‐calpain mRNA expressions levels in LD and SM were affected significantly (P < 0.05) by CP and DE levels in the diet. Therefore, the nutritional levels of diets affect meat quality and expression levels of genes associated with meat quality in Hainan black goats. 相似文献
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Effect of nutrient restriction on calpain and calpastatin content of skeletal muscle from cows and fetuses 总被引：3，自引：0，他引：3
Calpains are crucial for the degradation of myofibrillar proteins in muscle. Calpastatin is a specific inhibitor of calpains. The objective of this study was to elucidate the effect of nutrient restriction on the activity of calpains and calpastatin in the skeletal muscle of both cows and fetuses. Beginning 30 d after conception, 20 cows were fed either a control diet consisting of native grass hay fortified with vitamins and minerals at recommendations for a mature cow to gain 0.72 kg/d or half the vitamins and minerals and millet straw at 68.1% of NEm requirements. Cows were slaughtered on d 125 of gestation, and the LM was sampled at the 12th rib for calpain and calpastatin measurement. When comparing the muscle samples from nutrient-restricted and control cows, no difference in the activity of calpain I and II was observed; however, there was a significant difference (P < 0.05) in calpastatin activity. Muscle samples from control cows had greater calpastatin content than those of nutrient-restricted cows (P < 0.05); in contrast, the calpastatin content of fetal muscle was greater in fetuses gestated by nutrient-restricted cows than those of control cows (P < 0.05). Further, there were three calpastatin isoforms of 125, 110, and 70 kD detected in fetal muscle, whereas only the110-kD isoform was detected for cow muscle. These results indicate that the activity of the calpain system in skeletal muscle is mainly controlled through the expression of calpastatin. Alternating the calpastatin content in muscle and thereby modulating calpain activity may provide a mechanism for the maintenance of fetal muscle growth during nutrient restriction, whereas skeletal muscle loss in cows is upregulated. 相似文献
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Calcium-activated tenderization of strip loin, top sirloin, and top round steaks in diverse genotypes of cattle 总被引：5，自引：0，他引：5
Pringle TD Harrelson JM West RL Williams SE Johnson DD 《Journal of animal science》1999,77(12):3230-3237
Steers of known percentage Brahman (B) and Angus (A) breeding (100% A, n = 6; F1 B x A, n = 6; and 100% B, n = 6) were used to determine the effect of calcium chloride injection on the calpain proteinase system and meat tenderness. The steers were slaughtered in six replications (at either 9 or 14 mm of backfat, determined ultrasonically), with each breed type represented. Calpains and calpastatin activities were measured on fresh, prerigor longissimus muscle samples. Carcass data were collected after a 24-h chill, and the short loin (IMPS #180), top sirloin (IMPS #184), and top round (IMPS #168) were removed from both sides of each carcass. The cuts from the right side were then injected at 5% (wt/wt) with CaCl2 solution (2.2%). Longissimus muscle calpain and calpastatin activities were also measured at 48 h postmortem from the injected and control sides of each carcass. Warner-Bratzler shear force was measured on steaks from the three subprimals aged 1, 2, 5, 15, or 31 d. Marbling scores and USDA quality grades were higher (P<.05) in A than in F1 B x A and B carcasses. Calpastatin activity was higher (P<.05) in muscle from B than in muscle from A and F1 B x A steers, and postmortem storage (O vs 48 h) and CaCl2 injection reduced (P<.05) the activity of the calpains and calpastatin. Strip loin and top sirloin steaks from A and F1 B x A steers were more tender (P<.05) than steaks from B steers; however, top round steak tenderness did not differ (P>.05) across breed type. Calcium injection improved strip loin and top sirloin steak tenderness, but it did not affect top round steak tenderness. Collectively, these data show that CaC12 injection can be used to improve meat tenderness, with similar responses shown in cattle containing 0, 50, and 100% B inheritance. However, even with CaCl2 injection, B steaks are less tender than their A and F1 B x A counterparts. 相似文献