宰后细胞死亡方式和Caspases活化对肉品品质的潜在影响综述  

A Review in the Potential Influence of Cell Death way and the Activation of Caspases on Meat Quality

作　　者：张玉林[1] 曹锦轩[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,浙江宁波315211 [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,云南昆明650201

出　　处：《核农学报》2013年第9期1337-1341,共5页Journal of Nuclear Agricultural Sciences

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酶系统对细胞骨架蛋白的降解已逐渐为人们所认识,然而,其活化过程及影响因素尚缺乏深入研究。本文对潜在影响caspases活化的宰后细胞内环境变化进行了初步分析;对肉品领域关于肌细胞凋亡及caspases活化的研究进行了概述;对医学上关于caspase介导降解的细胞蛋白进行了介绍;最后,对目前肉品品质变化机制研究提出了几点思考。In recent five years, apoptosis and caspases were focused by Meat Scienceentist. The degradation of cytoskeletal proteins mediated by caspases was well known. However, the process of activation and factors which influenced the process were still not very clear. In this work, the postmortem changes of cellular environment which effects the activation of caspases is analyzed; the studies focused on apoptosis and caspases in Meat Scienceence were reviewed; the mark proteins identified in medicine science was listed; the opinion on the mechanism of meat conditioning was suggested finally.

关 键 词：细胞凋亡 CASPASE 细胞骨架蛋白 肉品品质 蛋白降解 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]