摘要
为了解日常生活中花蛤离水放置后的生存状态及细胞凋亡在此过程中的作用及其机制。在4℃和25℃条件下将离水花蛤分别放置2、6、12、24h和2、4、6h,利用挥发性盐基氮测定、HE染色和免疫组化SABC法研究花蛤鲜度、形态学及促凋亡蛋白Bax的表达变化,探讨细胞凋亡在保鲜保活花蛤中的作用。结果表明,随着离水时间的延长,花蛤组织细胞趋于松散,肌纤维断裂,颗粒化程度加深。4℃和25℃下Bax的表达呈相似的变化趋势,但25℃下的变化进程明显快于4℃下。因此,放置温度及离水时间对花蛤组织形态及促凋亡蛋白Bax表达均有相似趋势的影响。
The survival condition of astartella（Ruditapes philippinarum）out of water was explored as well as the contribution of apoptosis to this process. Astartella were kept from water for 2,6,12 and 24 h at 4℃ and for 2, 4 and 6 h at 25 ℃. The freshness, morphology and the expression of pro-apoptotic protein Bax were determined by measurement of total volatile basic nitrogen with trace expansion assay, HE staining and immunohistochemical assay. Results showed that the freshness decreases with increasing time being out of water and loosening tissue ceils and myofibril fragmentation can be observed as well as the further particles formation. The expression of Bax protein displays the similar pattern at 4℃ and 25℃. However, the speed of changes at 25 ℃ is faster than that at 4℃. All these results suggested that the effect of storage temperature and treatment period of being out of water have similar pattern on the freshness and morphology, as well as the expression of Bax protein in Ruditapes philippinarum.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第7期206-209,共4页
Food Science
基金
集美大学创新团队基金项目(2006A003)
关键词
花蛤
细胞凋亡
免疫组织化学
BAX蛋白
Ruditapesphilippinarum
apoptosis
immunohistochemical method
Bax protein
