青梅多酚提取物对肌肉蛋白氧化及亚硝化调控作用  

Regulation of Prunus mume Polyphenols Extracts on Muscle Protein Oxidation and Nitrosation

作　　者：陈佩钰 刘学铭[1] 唐道邦[1] 杨怀谷[1] 王旭苹 林耀盛[1] 程镜蓉 朱明军[2] 阮栋 CHEN Peiyu;LIU Xueming;TANG Daobang;YANG Huaigu;WANG Xuping;LIN Yaosheng;CHENG Jingrong;ZHU Mingjun;RUAN Dong(Sericultural and Agri-food Research Institute,Guangdong Academy of Agricultural Sciences,Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China;School of Biology and Biological Engineering,South China University of Technology,Guangzhou 510006,China;Institute of Animal Science,Guangdong Academy of Agricultural Sciences,Key Laboratory of Animal Nutrition and Feed Science in South China,Ministry of Agriculture and Rural Affairs,State Key Laboratory of Livestock and Poultry Breeding,Guangdong Key Laboratory of Animal Breeding and Nutrition,Guangzhou 510640,China)

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州510610 [2]华南理工大学生物科学与工程学院,广东广州510006 [3]广东省农业科学院动物科学研究所,畜禽育种国家重点实验室,农业农村部华南动物营养与饲料重点实验室,广东省畜禽育种与营养重点实验室,广东广州510640

出　　处：《食品工业科技》2025年第7期87-94,共8页Science and Technology of Food Industry

基　　金：广东省重点领域研发计划项目(2023B0202080003);广东省农业科学院青年科技骨干项目(R2023YJ-QG005);江门市科技特派员科研项目(2024760000670010247);广东省科技厅“百千万工程”农村科技特派员项目(KTP20240715)。

摘　　要：植物多酚调控肉制品的氧化及亚硝化是当前的研究热点,然而相关调控机制尚不明晰。鉴于此,本研究以青梅多酚提取物(Prunus mume polyphenols extracts,PMP)为例,在羟自由基模拟氧化体系下探究植物多酚对肌肉中主要蛋白(肌原纤维蛋白与肌浆蛋白)的氧化调控规律,并利用主成分分析法结合亚硝化过程中3-硝基酪氨酸(3-Nitrotyrosine,3-NT)和亚硝基二甲胺(Nitrosodimethylamine,NDMA)的变化探讨PMP抑制肌肉蛋白亚硝化的机制。结果表明,PMP的添加会延缓羟自由基介导的蛋白质氧化过程,表现为蛋白质羰基、二聚酪氨酸与游离氨基酸的形成得到抑制,巯基损失减少。当PMP添加量为100 mg/g蛋白时,模拟氧化后,3-NT含量为30.25±2.47 nmol/mg蛋白(肌原纤维蛋白)和37.54±2.30 nmol/mg蛋白(肌浆蛋白),相较氧化对照组(未添加PMP)显著减少39.89%与47.88%(P<0.05);NDMA含量为0.76±0.05 nmol/mg蛋白(肌原纤维蛋白)和0.67±0.06 nmol/mg蛋白(肌浆蛋白),相较氧化对照组(未添加PMP)显著减少24.30%与24.61%(P<0.05)。相关性分析的结果表明,NDMA的形成与蛋白质羰基、聚二酪氨酸以及巯基值显著相关(P<0.05),证实了PMP可通过蛋白质的氧化调控实现对亚硝胺形成的抑制。以上研究结果可为植物多酚在肉制品亚硝化调控的应用提供理论依据。The regulation of plant polyphenols on oxidation and nitrosation of meat products has been a focus of current research,but the relevant regulatory mechanisms are still unclear.In view of this,the oxidative regulation of plant polyphenols on two major muscle proteins(myofibrillar protein and sarcoplasmic protein)under the simulated hydroxyl radical oxidation system was investigated with Prunus mume polyphenol extracts(PMP)as an example.The mechanism of inhibiting nitrosation of muscle protein by PMP was investigated by principal component analysis combined with the changes of 3-nitrotyrosine(3-NT)and nitrosodimethylamine(NDMA)during nitrosation.The results showed that the addition of PMP could delay the protein oxidation induced by hydroxyl radicals,which inhibited the protein carbonyls,dimerized tyrosine and free amino acids,and reduced the loss of sulfhydryl group.When the addition of PMP was 100 mg/g protein,after simulated oxidation,the 3-NT content was 30.25±2.47 nmol/mg protein(myofibrillar protein)and 37.54±2.30 nmol/mg protein(sarcoplasmic protein),respectively.Compared with the oxidation control group(without PMP),it was reduced by 39.89%and 47.88%(P<0.05),respectively.The content of NDMA was 0.76±0.05 nmol/mg protein(myofibrillar protein)and 0.67±0.06 nmol/mg protein(sarcoplasmic protein),respectively,which were decreased by 24.30%and 24.61%compared with oxidized control group(P<0.05).Correlation analysis showed that the formation of NDMA was significantly correlated with protein carbonyls,polydityrosine and sulfhydryl groups(P<0.05),confirming that PMP could inhibit the formation of nitrosamines through the oxidation regulation of proteins.The above results can provide theoretical basis for the application of plant polyphenols in nitrosation regulation of meat products.

关 键 词：青梅多酚提取物 肌浆蛋白 肌原纤维蛋白 氧化 亚硝化 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]