宰后骨骼肌内环境对caspase-3活化的潜在影响因素综述  

A review in potential factors of the postmortem cell environment influencing the activation of caspase-3

作　　者：曹锦轩[1] 张玉林[1] 黄鸿兵[2] 廖国周[3] 潘道东[1] 

机构地区：[1]宁波大学食品科学与工程系 [2]江苏省淡水水产研究所,江苏南京210017 [3]云南农业大学食品科技学院

出　　处：《食品与发酵工业》2013年第1期155-160,共6页Food and Fermentation Industries

基　　金：国家自然科学基金(31101309);国家现代农业产业体系(CARS-43-17);浙江省公益性项目(2012C22058);浙江省教育厅科研项目(Y201121121);宁波市农业攻关项目(2011C10021);宁波市人事局基金(ZX2012000380);宁波大学学科项目(xkl11099)

摘　　要：近5年来,凋亡及相关水解酶已成为肉品科学的研究热点,caspase-3对细胞骨架蛋白的降解已逐渐为人们所认识,然而,影响其活化的因素尚缺乏研究。文中对caspase-3宰后活化途径的研究进行了介绍;对肉品领域关于肌细胞内环境的宰后变化进行了概述;比对医学与细胞生物学理论,对潜在影响caspase-3活化的细胞内环境变化因素,如细胞色素C释放、缺氧导致ROS(reactive oxygen species)的生成、胞浆钙离子浓度升高、pH值下降、ATP含量降低等进行了分析。In recent five years,apoptosis and caspases are hot research topics by meat scientists.The degradation of cytoskeletal proteins mediated by caspase-3 was well known.However,the factors which influenced the process were still not very clear.In this paper,the postmortem activating pathways of caspase-3 were introduced;the changes of cellular environment in meat science were reviewed;compared with medicine science and cellular biology,the factors which affected the activation of caspase-3 potentially,for example the release of cytochrome C,the produce of ROS during hypoxia,the increase of cytosol calcium and the decrease of pH values and ATP content were analyzed.The work suggested some mechanisms on the changes of meat quality.

关 键 词：凋亡 CASPASE-3 活性氧簇 细胞色素C ATP含量 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]