蛋白激酶B活性及其级联效应对肉品质的影响  

The Effect of Protein Kinase B (Akt) Activity and Akt Cascade on Meat Quality

作　　者：陈晓雨 刘畅[1,2] 窦露 杨致昊 特古斯 苏琳 赵丽华[1] 靳烨[1] Chen Xiaoyu;Liu Chang;Dou Lu;Yang Zhihao;Te Gusi;Su Lin;Zhao Lihua;Jin Ye(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018;Inner Mongolia Vocational College of Chemical Engineering,Hohhot 010018;Bureau of Agriculture,Animal Husbandry and Science and Technology of Wulate Zhongqi,Bayannur 015300,Inner Mongolia)

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018 [2]内蒙古化工职业学院,呼和浩特010018 [3]乌拉特中旗农牧和科技局,内蒙古巴彦淖尔015300

出　　处：《中国食品学报》2023年第7期433-441,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(32160589);内蒙古自治区自然科学基金重大项目(2020ZD11);内蒙古自治区重点研发和成果转化计划项目(2022YFXZ0017);鄂尔多斯科技重大专项(2022EEDSKJZDZX029);中央引导地方科技发展资金项目(2022ZY0029)。

摘　　要：蛋白激酶B(PKB/Akt)是真核细胞中非常重要的丝/苏氨酸蛋白激酶,也是磷脂酰肌醇-3激酶(PI3K)的关键下游信号分子。它既可以通过调控哺乳动物雷帕霉素靶蛋白(mTOR)、糖原合成酶激酶-3(GSK-3)和叉头转录因子(FoxO)的表达影响蛋白质代谢;也可以通过磷酸化FoxO和GSK-3调节糖原合成/分解;还可以通过固醇调节元件结合转录因子(SREBPs)及mTOR信号通路促进机体的脂质合成。此外,Akt可磷酸化FoxO、前体凋亡蛋白(如Bad、Bcl-2)和半胱天冬蛋白酶抑制细胞凋亡,最终影响畜禽肉的品质。综上所述,Akt及其级联效应可能成为提高肉品质的重要手段。本文阐述了Akt的活化机制、级联效应及其对肉品质的影响,以期为改善肉品质提供参考。The protein kinase B is significant serine/threonine protein kinase in eukaryotic cells.It is also a pivotal downstream signal molecule of phosphatidylinositol 3-kinase.Akt can play a crucial role in protein metabolism by regulating the activity of mammalian target of rapamycin,glycogen synthesis kinase 3 or forkhead box;glycogen synthesis or glycolysis can also be regulated by phosphorylation of FoxO and GSK-3.It can also regulate sterol regulatory element-binding transcription factor and mTOR signaling pathway to promote lipid synthesis.In addition,it can phosphorylate FoxO,precursor apoptotic proteins(such as bad,Bcl-2)or Caspase-9 to inhibit the apoptosis pathway and ultimately affects meat quality.In conclusion,Akt and its downstream signaling pathways may be an significant target to improve meat quality.In this article,the activation mechanism and cascade effect of Akt as well as its effect on meat quality were reviewed,with the aim of providing a foundation for improving the meat quality.

关 键 词：蛋白激酶B(PKB/Akt) 级联效应 能量代谢 细胞凋亡 肉品质 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]