| 乳酸菌诱导线粒体生物发生对绵羊肌纤维特性和肉品质的影响 |
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| 引用本文： | 白艳苹,侯艳茹,苏琳,孙冰,窦露,赵丽华,刘瑞军,敖特恒格日乐,靳烨.乳酸菌诱导线粒体生物发生对绵羊肌纤维特性和肉品质的影响[J].农业工程学报,2021,37(10):269-276. |
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| 作者姓名： | 白艳苹 侯艳茹 苏琳 孙冰 窦露 赵丽华 刘瑞军 敖特恒格日乐 靳烨 |
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| 作者单位： | 1.内蒙古农业大学食品科学与工程学院，呼和浩特 010018;2.内蒙古富川饲料科技股份有限公司，巴彦淖尔 015000;3.乌拉特中旗农牧和科技局，巴彦淖尔 015000 |
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| 摘 要： | 为了研究乳酸菌对苏尼特羊肌纤维特性和肉品质的影响及其作用机理,选择12只、3月龄健康无病的纯种苏尼特羊,随机分为2组:对照组(基础日粮)和乳酸菌组(基础日粮、2 g/只(植物乳杆菌添加量为3×1010 cfu/g)),进行为期90 d的饲喂试验。屠宰后取其背最长肌,利用ATPase组织化学染色法和实时荧光定量技术对肌纤维特性、肌球蛋白重链(Myosin Heavy Chains,MyHCs)和线粒体生物发生相关基因的mRNA表达量进行测定,此外测定代谢酶活力、生长性能和肉品质,探究肌纤维特性存在差异的原因。结果表明:乳酸菌显著提高了肌肉排酸24h的pH值(P0.01),降低肉的黄度值(P0.05)和蒸煮损失(P0.01)。肌纤维分析结果显示乳酸菌显著提高了ⅡA型肌纤维的数量比例(P0.01),降低了ⅡB型肌纤维的数量比例(P0.01),同时MyHCⅠ(P0.05)、MyHCⅡa (P0.01)、 MyHCⅡx (P0.01) mRNA表达量均显著提高。乳酸菌显著提高了琥珀酸脱氢酶(Succinate Dehydrogenase,SDH)的酶活力(P0.05),降低了乳酸脱氢酶(Lactic Dehydrogenase,LDH)的酶活力(P0.05)。此外,乳酸菌显著提高了腺苷酸活化蛋白激酶α1(AMP-activated protein kinaseα1,AMPKα1)(P0.01)、沉默信息调节因子1(Sirtuin1,SIRT1)(P0.01)和细胞色素C氧化酶Ⅳ(Cytochrome c oxidase,COXⅣ)(P0.05)mRNA表达量。综上所述,日粮添加乳酸菌可能通过提高AMPKα1、SIRT1和COXⅣmRNA表达量促进骨骼肌线粒体生物发生,增强肌肉的氧化代谢能力,促进苏尼特羊的肌纤维类型发生转化,进而改善肉品质,研究结果为改善绵羊的肉用品质提供参考。
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| 关 键 词： | 肉 品质控制 乳酸菌 线粒体生物发生 肌纤维特性 苏尼特羊 |
| 收稿时间： | 2021/4/7 0:00:00 |
| 修稿时间： | 2021/4/23 0:00:00 |
Effects of lactobacillus induced mitochondrial biogenesis on muscle fiber properties and meat quality of sheep |
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| Bai Yanping,Hou Yanru,Su Lin,Sun Bing,Dou Lu,Zhao Lihu,Liu Ruijun,Aoteheng Gerile,Jin Ye.Effects of lactobacillus induced mitochondrial biogenesis on muscle fiber properties and meat quality of sheep[J].Transactions of the Chinese Society of Agricultural Engineering,2021,37(10):269-276. |
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| Authors: | Bai Yanping Hou Yanru Su Lin Sun Bing Dou Lu Zhao Lihu Liu Ruijun Aoteheng Gerile Jin Ye |
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| Institution: | 1.College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China;2.Inner Mongolia Fuchuan Feed Technology Co., Ltd., Banner 015000, China;3.Agriculture, Animal Husbandry and Science and Technology Bureau, Banner 015000, China |
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| Abstract: | Abstract: Glutinous (waxy) rice is one of the most popular varieties for food production in East and Southeast Asia. Currently, citric acid treatment is widely used to synthesize the glutinous esterified rice starch. Native starch can normally be modified to enhance the physicochemical and mechanical properties for better industrial applications. Esterification of starch is then one of the most important chemical modifications to incorporate ester functional groups. Taking glutinous rice starch as the research object, this study aims to optimize the preparation process under Infrared Radiation (IR) for a high production efficiency of citrate starch using single factor test and Response Surface Method (RSM). Citric acid was set as the esterification agent. A degree of substitution was also selected as the indicator. The physicochemical properties and structure of starch were determined before and after modification to reveal the IR effectiveness in starch esterification. In specific steps, 50.0 g product was first uniformly distributed in a stainless-steel sample holder, and then irradiated using a piece of ceramic infrared equipment. The distance between the infrared lamp system and the sample holder was set to 25 cm. The process parameters were adjusted separately, including the intensity of infrared radiation, time, pH, and mass ratio. The dried citrate starch was washed with the distilled water three times, and then cleaned with absolute ethanol once to remove the unreacted citric acid, subsequently dried at 50 °C to a moisture level of 8 % in an oven, finally ground and passed through a 200-mesh sieve. The results showed that the optimum processing conditions were achieved as follows: 2 474 W/m2 of infrared radiation intensity, 2.96 of pH value, and 0.50 of mass ratio. There was no significant difference (P > 0.05) in the dry starch using the Infrared Radiation Method (IRM, 0.156) and Dry Heating Method (DHM, 0.158). The data demonstrated that a seven-minute Infrared radiation/citric acid Method (ICM) could obtain dry starch properties in a five-hour Dry Citric acid Method (DCM) treatment. Since IR high penetration and energy transfer efficiently supplied sufficient energy for the reaction system, more molecules were energized to accelerate the hydroxyl and carboxyl groups of citric acid that formed covalent ester bonds with hydroxyl groups in starch. Correspondingly, the energy field at high temperature was an inevitable condition for the esterification reaction. No significant differences were observed in the physicochemical properties and structure of citrate starch, compared with the conventional process (P > 0.05), both indicating better thermal stability, shear, and digestion resistance than those of Native Starch (NS). The content of Resistant Starch (RS) in ICM- and DCM-treated starch increased by 50.15% and 50.35%, respectively, compared with NS. The reason was probably that the derivative groups and cross-linking structure formed the high steric hindrance that resisted enzyme attack. Fourier-Transform Infrared (FT-IR) pattern presented a new peak at 1 749 cm?1, indicating that the esterification occurred between the citric acid and starch with the difference of 0.05. It inferred that the IRM and DHM treatments achieved basically equivalent degree of substitution. No alterations were detected in the X-ray pattern of citrate starch, compared with the native glutinous rice starch, indicating that the modification could not alter the crystal type of starch. IRM- and DHM-treated starch exhibited the reduced peak and relative crystallinity in a more diffuse diffraction curve, indicating that the cross-linking of citric acid destroyed the crystalline structure to generate the crystalline defects under limited molecular mobility. Consequently, the IR technology can be expected to serve as a potential starch modification for the highly efficient preparation in the citrate starch with better performance in modern food production. |
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| Keywords: | meat quality control lactobacillus mitochondrial biogenesis muscle fiber properties Sunit sheep |
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