蛋白质巯基亚硝基化及其对宰后成熟肉品质影响的研究进展  

Research progress of protein S-nitrosylation and effects on postmortem meat quality

作　　者：郎玉苗 孙宝忠[2] 马立新[1] 张松山[2] 谢鹏[2] 杨红茹[1] 李翠[1] LANG Yu-miao;SUN Bao- zhong;MA Li-xin;ZHANG Song-shan;XIE Peng;YANG Hong- ru;LI Cui(Hebei University,Baoding 071002 ,China;Institute of Animal Science, Chinese Academy of Agricultural Sciences,Beijing 100193 ,China)

机构地区：[1]河北大学,河北保定071002 [2]中国农业科学院北京畜牧兽医研究所,北京100193

出　　处：《食品工业科技》2018年第8期330-334,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31701531);河北省社科基金项目(HB17GL007);"一省一校"工程

摘　　要：蛋白质巯基亚硝基化是一种与一氧化氮相关的可逆的氧化还原型蛋白质翻译后修饰作用,其影响蛋白质的构象、活性与功能,并与人体健康密切相关。本文综述了蛋白质巯基亚硝基化的概念、分子机制及其影响因素,阐述了蛋白质巯基亚硝基化与宰后成熟及肉品品质的关系,总结了蛋白质巯基亚硝基化对钙离子通道、蛋白水解相关酶活性和糖酵解的调控作用,并指出其可能通过这些途径影响宰后肌肉中肌原纤维蛋白水解和肉品品质的形成,为从蛋白质巯基亚硝基化角度改善和提高肉品品质奠定理论基础。Protein S-nitrosylation is one of post-translational modifications to protein that was closely related to nitric oxide.It is also a reversible oxidation-reduction reaction. Protein S-nitrosylation can affect the structure,activity and function of protein,and it was closely related to human health. In this paper,the concept,molecular mechanism and influencing factors of protein S-nitrosylation were reviewed.The effects of S-nitrosylation on postmortem aging and meat quality were studied.Calcium pathyway,the activity of protease-related enzymatic and postmortem glycolysis can be regulated by protein S-nitrosylation,and this can affect postmortem myofibrillar protein and meat quality furthermore.This can provide a theoretical foundation for the improving of meat quality from the perspective of protein S-nitrosylation.

关 键 词：蛋白质巯基亚硝基化 钙蛋白酶 细胞凋亡酶 肉品品质 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]