肌红蛋白和线粒体互作的研究进展  

Advances in Myoglobin and Mitochondrial Interaction

作　　者：罗培 赵伟杰 王丽娜 江青艳[1,2] LUO Pei;ZHAO Weijie;WANG Lina;JIANG Qingyan(Guangdong Provincial Key Laboratory of Animal Nutrition Control,Guangdong Guangzhou 510642,China;College of Animal Science,South China Agricultural University,Guangdong Guangzhou 510642,China)

机构地区：[1]广东省动物营养调控重点实验室,广东广州510642 [2]华南农业大学动物科学学院,广东广州510642

出　　处：《中国畜牧杂志》2020年第5期6-11,共6页Chinese Journal of Animal Science

基　　金：国家自然基金重大项目(31790411)。

摘　　要：肌红蛋白是主要存在于肌肉中的携氧珠蛋白,能够通过调节氧和一氧化氮的平衡来促进线粒体的有氧呼吸并改善其有氧代谢,肌红蛋白的表达水平受氧气水平和线粒体钙稳态调控。肌红蛋白和线粒体互作在畜禽屠前宰后均能对肉质产生积极影响。线粒体能够促进褐变肉中高铁肌红蛋白的还原,最终改善冷藏肉的肉色。同时,肌红蛋白水平增加能促进肌肉的有氧代谢,进而促进酵解型肌纤维向氧化型肌纤维转化,改善肉品质。本文从肌红蛋白与线粒体互作的机制出发,对肌红蛋白与线粒体互作调控有氧代谢和肌纤维类型转换的途径进行综述,以期为生产实践提供参考。Myoglobin,an oxygen-carrying globulin mainly presents in muscles,promotes aerobic respiration of mitochondria and improves its aerobic metabolism by regulating the balance between oxygen and nitric oxide.The expression level of myoglobin is regulated by oxygen levels and mitochondrial calcium homeostasis.From physiological regulation to meat product refrigeration,the interaction between myoglobin and mitochondria can be a positive impact on meat quality.Mitochondria promotes the reduction of metmyoglobin in brown meat and ultimately ameliorates the color of frozen meat.At the same time,upregulation of myoglobin level promotes the aerobic metabolism of muscles,which is beneficial to the conversion of glycolytic muscle fibers to oxidative muscle fibers and the improvement of meat quality.In order to provide theoretic basis for animal production,this paper reviewed the mechanism of interaction between myoglobin and mitochondria which involved in regulating aerobic metabolism and muscle fiber type conversion.

关 键 词：肌红蛋白 线粒体 有氧代谢 肌纤维类型 肉质调控 

分 类 号：S81[农业科学—畜牧学]