| 宰后鸭肉骨骼肌中caspase-3活化对嫩度的影响 |
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| 引用本文： | 黄伟,曹锦轩,王道营,徐为民,张牧焓.宰后鸭肉骨骼肌中caspase-3活化对嫩度的影响[J].中国农业科学,2012,45(7):1372-1379. |
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| 作者姓名： | 黄伟 曹锦轩 王道营 徐为民 张牧焓 |
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| 作者单位： | 1.江苏省农业科学院农产品加工研究所，南京 210014
2.南京农业大学食品科技学院，南京 210095
3.宁波大学生命科学与生物技术学院，浙江宁波 315211 |
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| 基金项目： | 国家自然科学基金项目(31071569,31101309);江苏省农业科技自主创新资金项目[CX(10)230,CX(11)4028] |
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| 摘 要： | 【目的】探讨caspase-3在宰后鸭肉中是否被激活以及参与改善宰后鸭肉的嫩度，为进一步用细胞凋亡机理阐明水禽类肉的成熟机理提供新的试验依据。【方法】分析检测宰后鸭胸肉和腿肉胞浆中细胞色素-C含量变化，caspase-3、-8和-9活化片段和酶活力变化、PARP降解片段的表达水平以及宰后鸭肉剪切力的变化情况。【结果】宰后鸭肉骨骼肌胞浆中细胞色素-C含量均显著升高（P＜0.05），caspase-3、-8和-9酶原分别劈开成17、18和23 kD左右的活化片段，酶活力于宰后均迅速升高（P＜0.05）；作为caspase系统的标志性蛋白，胸肉和腿肉中PARP蛋白均被劈开成小片段，且剪切力值于宰后4-24 h均显著减小（P＜0.05）。相关性分析的结果显示，宰后胸肉和腿肉中caspase-3酶活力和caspase-8，caspase-9酶活力变化均呈显著正相关（P＜0.05），与宰后剪切力值的变化呈极显著负相关（P＜0.01）。【结论】酶原的激活，酶活力的上升表明caspase-8和caspase-9各自介导的激活途径共同参与了鸭肉caspase-3的活化；PARP的降解，剪切力值的显著下降则表明活化的caspase-3直接或间接参与了鸭肉的成熟过程。
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| 关 键 词： | caspase-3 酶活力 剪切力 鸭肉 成熟 |
| 收稿时间： | 2011-10-11 |
Impact of Caspase-3 Activation on the Tenderness of Duck Skeletal Muscle During Postmortem Conditioning |
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| HUANG Wei
,
CAO Jin-xuan
,
WANG Dao-ying
,
XU Wei-min
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ZHANG Mu-han.Impact of Caspase-3 Activation on the Tenderness of Duck Skeletal Muscle During Postmortem Conditioning[J].Scientia Agricultura Sinica,2012,45(7):1372-1379. |
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| Authors: | HUANG Wei CAO Jin-xuan WANG Dao-ying XU Wei-min ZHANG Mu-han |
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| Institution: | 1(1Institute of Agriculture Produce Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014;2College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095;3College of Life Science and Biotechnology,Ningbo University,Ningbo 315211,Zhejiang) |
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| Abstract: | 【Objective】The objective of the experiment is to investigate whether the caspase-3 is activated postmortem and involved in the hydrolysis of the cytoskeleton process in duck,provide new experimental evidence to explain the postmortem conditioning of waterfowl by the mechanism of apoptosis.【Method】The cytoplasm of cytochrome-C levels,active caspase-3,-8 and-9 and cleaved PARP fragment expression of duck breast and thigh meat after slaughter were detected by immunochemical analysis,changes of caspase-3,-8 and-9 activity and the changes of shear force value were also evaluated.【Result】Results showed that cytochrome-c levels in cytosol were increased significantly(P<0.05),caspase-3,-8 and-9 were split into 17 kD,18 kD and 23 kD fragments and there were higher activities at postmortem respectively(P<0.05).PARP as a marker protein of caspase enzyme system was split into small fragments.Shear force values of breast and thigh meat were also significantly decreased at 4-24 h after slaughter(P<0.05).Correlation analysis showed that caspase-8 and-9 activities were positively correlated to the reported caspase-3 activities and the shear force of muscles were negatively correlated with the activities of caspase-3 after slaughter in muscles(P<0.01).【Conclusion】The results of procaspase-3 was significantly activated and the activities were increased which indicated that the postmortem activation of caspase-3 appears to be involved in both caspase-8 and caspase-9 pathway.Cleaved PARP and shear force values were reduced which indicated that caspase protease might have direct or indirect effects on maturation process during postmortem conditioning. |
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| Keywords: | caspase-3 caspase activity shear force values duck postmortem conditioning |
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