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茶多酚對(duì)宰后牦牛肉線粒體細(xì)胞凋亡和肌肉嫩度的影響
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中央高?;究蒲袠I(yè)務(wù)費(fèi)專項(xiàng)資金項(xiàng)目(2019NQN43)、國家自然科學(xué)基金項(xiàng)目(31560463)和國家肉牛牦牛產(chǎn)業(yè)技術(shù)體系項(xiàng)目(CARS-38)


Effects of Tea Polyphenols on Mitochondrial Apoptosis and Meat Tenderness in Postmortem Yak Meat
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    摘要:

    為探究茶多酚對(duì)宰后牦牛肉成熟過程中線粒體氧化應(yīng)激損傷介導(dǎo)的線粒體細(xì)胞凋亡級(jí)聯(lián)反應(yīng)及對(duì)肌肉嫩度的影響,以經(jīng)茶多酚處理的牦牛背最長(zhǎng)肌為研究對(duì)象,測(cè)定對(duì)照組和茶多酚處理組線粒體氧化應(yīng)激水平、線粒體氧化損傷程度、線粒體功能特性、線粒體細(xì)胞凋亡進(jìn)程,以及肌肉嫩度的變化。結(jié)果表明,在宰后成熟早中期,茶多酚組線粒體活性氧(Reactive oxygen species,ROS)水平、丙二醛(Malondialdehyde,MDA)以及羰基含量整體上顯著或極顯著低于對(duì)照組;成熟中后期,線粒體超氧化物歧化酶(Superoxide dismutase,SOD)活性以及線粒體膜流動(dòng)性顯著或極顯著高于對(duì)照組。24h后,茶多酚組線粒體通透性轉(zhuǎn)換孔(Mitochondrial permeability transition pore,MPTP)開放程度顯著或極顯著低于對(duì)照組;6~168h,茶多酚組線粒體Cytc濃度均高于對(duì)照組;72~168h,胞漿細(xì)胞色素c(Cytochrome c,Cytc)濃度均顯著或極顯著高于對(duì)照組;在成熟早期,細(xì)胞凋亡酶3(Caspase3)活性以及肌原纖維小片化指數(shù)(Myofibrillar fragmentation index,MFI)顯著或極顯著低于對(duì)照組。以上研究結(jié)果說明,茶多酚通過抑制ROS介導(dǎo)的氧化應(yīng)激對(duì)線粒體結(jié)構(gòu)和功能的損傷,起到抑制線粒體細(xì)胞凋亡級(jí)聯(lián)反應(yīng)對(duì)肌肉嫩度的改善作用,表明茶多酚在發(fā)揮抗氧化劑和保鮮劑作用、提高肌肉品質(zhì)的同時(shí),從細(xì)胞凋亡嫩化機(jī)制角度出發(fā),對(duì)肌肉的嫩化產(chǎn)生不利影響。

    Abstract:

    Aiming to investigate the effects of tea polyphenols on the mitochondrial apoptosis cascade reaction mediated by mitochondrial oxidative stress and tenderness of yak meat during postmortem aging. The longissimus dorsi muscles injected with inhibitor tea polyphenol were taken as the experiment objects. The levels of mitochondrial oxidative stress, degree of mitochondrial oxidative damage, mitochondrial functional characteristics, process of mitochondrial apoptosis and change of meat tenderness in the control group and the treatment group were measured. The results showed that the level of mitochondrial ROS, MDA and carbonyl content in the treatment group was overall significantly or extremely significantly lower than that in the control group in the early of postmortem aging. At the middle and late of aging time, the SOD activity and the mitochondrial membrane fluidity was significantly or extremely significantly higher than that in the control group. After 24h, opening of the MPTP in the treatment group was significantly or extremely significantly lower than that in the control group. After 6~168h, the Cytc concentration of mitochondria in the treatment group was higher than that in the control group; during 72~168h, the Cytc concentration of cytoplasm in the treatment group was significantly or extremely significantly higher than that in the control group. Meanwhile, Caspase3 activity and MFI in the treatment group was significantly or very significantly lower than that in the control group at early aging time. The research demonstrated that tea polyphenols inhibited the role of the mitochondrial apoptosis cascade reaction on the meat tenderization by inhibiting ROS mediated oxidative stress damage of mitochondrial structure and function. These observations indicated that tea polyphenols acted as the antioxidants and antistaling agent in improving the quality of meat at the same time, may have adverse effects on meat tenderization from the angle of the mechanism of apoptosis tenderization and further confirmation was needed.

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王琳琳,陳煉紅,韓玲,李鍵,余群力,蔡自建.茶多酚對(duì)宰后牦牛肉線粒體細(xì)胞凋亡和肌肉嫩度的影響[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2019,50(10):352-359. WANG Linlin, CHEN Lianhong, HAN Ling, LI Jian, YU Qunli, CAI Zijian. Effects of Tea Polyphenols on Mitochondrial Apoptosis and Meat Tenderness in Postmortem Yak Meat[J]. Transactions of the Chinese Society for Agricultural Machinery,2019,50(10):352-359.

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  • 收稿日期:2019-07-12
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  • 在線發(fā)布日期: 2019-10-10
  • 出版日期: 2019-10-10