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首页> 外文期刊>Journal of Animal Science >Calpain-1 activity in bovine muscle is primarily influenced by temperature, not pH decline.
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Calpain-1 activity in bovine muscle is primarily influenced by temperature, not pH decline.

机译：牛肌肉中的Calpain-1活性主要受温度影响，而不是受pH下降影响。

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摘要

The objectives of this study were to 1) determine the conditions (temperature and pH) that exist in early postmortem muscle of normally chilled and delay chilled beef carcasses to provide a model for in vitro work and 2) determine the mechanism by which early postmortem temperature/pH conditions found in beef muscle influence the enzymes that regulate the aging process in vitro. For objective 1, 7 finished beef animals (HCW 385 +or- 8 kg) were harvested with the right sides subjected to normal chilling (2.3 degrees C) approximately 1.25 h postmortem and the left sides subjected to ambient temperature (delay chilling; 22.6 degrees C) for an additional 4.75 h postmortem and then allowed to chill at 2.3 degrees C. Delay chilled carcasses had a more rapid pH decline (P< 0.05) and a slower rate of carcass cooling (P< 0.05). No differences were observed between normally chilled and delay chilled samples for sarcomere length or postmortem proteolysis of troponin T (TnT; P> 0.10). Warner-Bratzler shear force (WBSF) was reduced in steaks from normally chilled carcasses at 14 d (P< 0.05), while results indicated a strong, positive correlation between 14-d WBSF and 3-h longissimus dorsi muscle (LM) temperature (r = 0.67, P< 0.01) as well as a strong, negative correlation between 14-d WBSF and 6-h LM pH (r = -0.65, P< 0.02). These results were used to design the methodology for objective 2, where isolated myofibrils were subjected to mu-calpain digestion at 4 or 22 degrees C with either a fast or slow initial pH decline. As expected, digestions with a fast initial pH decline had lower pH values in the early time points of the incubation (P< 0.05). No differences were detected in mu-calpain activity or in the degradation of intact TnT between the fast and slow pH decline treatments (P> 0.10); however, warmer digestions resulted in a tendency for increased activation of mu-calpain (P< 0.10) and a significant reduction in intact TnT (P< 0.05). Additionally, a temperature x time interaction was revealed in mu-calpain activity and in the degradation of intact TnT (P< 0.05). Specifically, assayed calpain activity was lower at 0.17, 0.33, 1, and 3 h and greater at 72 h in warmer digestions, while intact TnT disappearance was greater as both time and digestion temperature increased. Meat aging and mu-calpain activity are influenced by both temperature and pH, but more research is necessary to fully realize their relationships
机译：这项研究的目的是：1）确定正常冷藏和延迟冷藏的牛尸体的早期死后肌肉中存在的条件（温度和pH），以提供体外工作模型; 2）确定早期死后温度的机制牛肉肌肉中的pH条件会影响调节体外衰老过程的酶。对于目标1，收获了7只成品牛肉动物（HCW 385 +或8千克），右侧在宰后约1.25 h进行正常冷藏（2.3摄氏度），左侧在室温下（延迟冷藏; 22.6摄氏度） C）再进行死后4.75小时，然后使其在2.3℃下冷却。延迟冷却的屠体具有较快的pH下降（P ＜0.05）和较慢的屠体冷却速率（P ＜0.05）。在正常冷藏和延迟冷藏的样本中，肌钙蛋白T的肌节长度或死后蛋白水解均未观察到差异（TnT; P> 0.10）。在14 d时，正常冷藏的cas体的牛排的Warner-Bratzler剪切力（WBSF）降低（P <0.05），而结果表明14 d WBSF与3 h背最长背肌（LM）温度之间有很强的正相关性（ r = 0.67，P <0.01），以及14-d WBSF和6-h LM pH之间的强负相关性（r = -0.65，P <0.02）。这些结果用于设计目标2的方法，其中将分离的肌原纤维在4或22摄氏度下进行mu-钙蛋白酶消化，初始pH下降快或慢。正如预期的那样，初始pH值快速下降的消化液在培养的早期时间点具有较低的pH值（P <0.05）。在快速和缓慢pH下降处理之间，mu-calpain活性或完整TnT的降解均未发现差异（P> 0.10）;然而，较温和的消化导致mu-钙蛋白酶激活增加的趋势（P <0.10）和完整TnT的显着降低（P <0.05）。另外，在μ钙蛋白酶活性和完整TnT的降解中揭示了温度×时间的相互作用（P ＜0.05）。具体而言，在较热的消化中，测定的钙蛋白酶活性在0.17、0.33、1和3 h较低，而在72 h较高，而完整的TnT消失随着时间和消化温度的升高而增加。肉的老化和mu-钙蛋白酶活性受温度和pH值的影响，但要充分了解它们之间的关系，还需要进行更多的研究

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