溶酶体的代谢调节及调控肉嫩化机制的研究进展  

Research Progress on Metabolic Regulation of Lysosomes and Their Regulatory Mechanism on Meat Tenderness

作　　者：董玉珊 杜瑞 苏日娜 姚丽丽 杜雪蓉 李晨龙 吴俊琴 侯艳茹 罗玉龙 DONG Yushan;DU Rui;SU Rina;YAO Lili;DU Xuerong;LI Chenlong;WU Junqin;HOU Yanru;LUO Yulong(School of Food Science and Engineering,Ningxia University,Yinchuan 750021,China;Yinchuan Agricultural Product Quality Testing Center,Yinchuan 750000,China;Inner Mongolia Vocational College of Chemical Engineering,Hohhot 010070,China)

机构地区：[1]宁夏大学食品科学与工程学院,宁夏银川750021 [2]银川市农产品质量检测中心,宁夏银川750000 [3]内蒙古化工职业学院,内蒙古呼和浩特010070

出　　处：《食品科学》2025年第3期257-266,共10页Food Science

基　　金：国家自然科学基金青年科学基金项目(32202135);国家自然科学基金地区科学基金项目(32460612);宁夏自治区重点研发计划项目(2024BBF02023);宁夏青年科技人才托举工程项目。

摘　　要：肉品嫩度是评判肉质优劣最重要的指标之一,也是消费者选择肉品时最重要的感官指标。宰后肌肉会经历复杂的生化过程,细胞凋亡则被认为是调节宰后肌肉嫩化的关键生化途径。溶酶体中含有丰富的组织蛋白酶,溶酶体膜通透化后释放大量组织蛋白酶,通过溶酶体-线粒体的内在途径激活细胞凋亡酶级联反应从而引发细胞凋亡,并加速宰后肌肉嫩化。本文介绍了溶酶体的作用机制和代谢过程,并阐述了溶酶体膜通透化的激活途径,包括活性氧、鞘氨醇、B淋巴细胞瘤-2蛋白和p53蛋白等,进一步探讨了溶酶体参与细胞凋亡的途径,并从释放组织蛋白酶和Ca^(2+)、激活细胞凋亡酶以及产生铁氧化应激等方面总结了溶酶体调控肌肉嫩化的机制,以期为改善肉嫩度提供理论参考。Tenderness is one of the most important indicators to judge meat quality,and it is also the most important sensory index for consumers to choose meat.Postmortem muscle undergoes complex biochemical processes,and apoptosis is considered to be a key biochemical pathway to regulate postmortem muscle tenderization.Lysosomes are rich in cathepsins,and a large amount of cathepsins are released after lysosomal membrane permeabilization,which activates the caspase cascade through the intrinsic lysosomal-mitochondrial pathway,triggering apoptosis and consequently accelerating postmortem muscle tenderization.This article introduces the action mechanism and metabolic processes of lysosomes and elaborates the activation pathways of lysosomal membrane permeabilization through reactive oxygen species(ROS),sphingosine,B-cell lymphoma-2(Bcl-2)and p53 proteins.Furthermore,it explores the pathway for the involvement of lysosomes in apoptosis,and summarizes the regulatory mechanism of lysosomes on muscle tenderization from the perspectives of the release of cathepsins and Ca^(2+),caspase activation and iron-induced oxidative stress.We hope that this review can provide a theoretical reference for improving meat tenderness.

关 键 词：溶酶体 膜通透化 组织蛋白酶 细胞凋亡 溶酶体铁 嫩度 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]