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首页> 外文期刊>Meat Science >Preliminary study on the effect of caspase-6 and calpain inhibitors on postmortem proteolysis of myofibrillar proteins in chicken breast muscle
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Preliminary study on the effect of caspase-6 and calpain inhibitors on postmortem proteolysis of myofibrillar proteins in chicken breast muscle

机译：caspase-6和钙蛋白酶抑制剂对鸡胸肌肌原纤维蛋白事后蛋白酶解影响的初步研究

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摘要

The objective was to determine the effect of three different protease inhibitors, caspase-6 specific inhibitor VEID-CHO (N-Acetyl-Val-Glu-Ile-Asp-al), calpain inhibitor leupeptin or calpain inhibitor EGTA on protein degradation, infrastructure of myofibrils and calpain activity during postmortem (PM) aging of chicken muscle. Results showed that proteolysis of nebulin, troponin-T and desmin during 14-days postmortem storage were inhibited significantly by leupeptin. Inhibitive effects of VEID-CHO and EGTA on these protein degradations were significant only during 1-day postmortem storage. The activities of calpains were inhibited noticeably by leupeptin and EGTA, but not by VEID-CHO. Samples treated with VEID-CHO, leupeptin and EGTA retarded structural disruption of chicken muscle fibers. These results demonstrate that calpain is a major contributor to PM tenderization; while caspase-6 plays, if any, a minimal role in the conversion of chicken muscle to meat.
机译：目的是确定三种不同的蛋白酶抑制剂，caspase-6特异性抑制剂VEID-CHO（N-乙酰基-Val-Glu-Ile-Asp-al），钙蛋白酶抑制剂leupeptin或钙蛋白酶抑制剂EGTA对蛋白质降解，鸡肌肉的死后（PM）老化过程中的肌原纤维和钙蛋白酶活性。结果表明，亮肽素可显着抑制死后保存14天时蛋白，肌钙蛋白T和结蛋白的蛋白水解。 VEID-CHO和EGTA对这些蛋白质降解的抑制作用仅在死后1天才显着。钙蛋白酶的活性受到亮肽素和EGTA的显着抑制，而不受VEID-CHO的抑制。用VEID-CHO，亮肽素和EGTA处理的样品可延缓鸡肌肉纤维的结构破坏。这些结果表明，钙蛋白酶是造成PM嫩化的主要因素。而caspase-6在鸡肌肉向肉的转化中起着最小的作用。

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  • 来源
    《Meat Science》 |2012年第3期|p.536-542|共7页
  • 作者

    Ming Huang; Feng Huang; Hanjun Ma; Xinglian Xu; Guanghong Zhou;

  • 作者单位

    Key laboratory of meat processing and quality control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China;

    Key laboratory of meat processing and quality control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China;

    Schnnl of Food Science. Henan Institute of Science and Technoloev. Xinxianz 453003. China;

    Key laboratory of meat processing and quality control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China;

    Key laboratory of meat processing and quality control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    caspase-6 inhibitor; calpain inhibitor; postmortem proteolysis; myofibrillar proteins; muscle ultrastructure;

    机译：caspase-6抑制剂;钙蛋白酶抑制剂验尸蛋白水解;肌原纤维蛋白肌肉超微结构;

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