摘要
组织蛋白酶B(cathepsins B,CTS B)是鱼类死后肌肉中最活跃的溶酶体半胱氨酸蛋白酶之一。同时鱼死后活性氧(reactive oxygen species,ROS)积累可诱导鱼肌肉细胞的凋亡。为探究鱼肉片冷藏期间CTS B与ROS水平、肌肉细胞凋亡之间的潜在关系以及可能对鱼肉片品质形成的影响,该文将真核表达的建鲤CTS B注射于建鲤鱼肉片,4℃冷藏5 d,结果表明冷藏前3 d内,随CTS B活性上升,注射实验组和对照组ROS相对含量、蛋白羰基值、肌肉细胞凋亡率均提高,实验组显著高于对照组,而剪切力与持水力均呈下降趋势,实验组显著低于对照组。冷藏的最后2 d内,2组的细胞凋亡率差异不显著,鱼片品质劣变可能主要与CTS B活性持续显著升高有关。上述结果提示宰后冷藏鱼肉发生肌细胞凋亡,且冷藏初期CTS B活性与ROS氧化可能互相促进、协同发挥作用,加速了鱼肉蛋白氧化和细胞的凋亡。这可能是CTS B除直接的酶解作用外,导致鱼肉片冷藏期间软化、品质劣变的另一潜在原因。
Cathepsin B(CTS B)is one of the most active lysosomal cysteine proteases in post-mortem fish muscle.Meanwhile,the accumulation of reactive oxygen species(ROS)could trigger apoptosis in fish muscle cells.To explore the potential correlation between CTS B and ROS/apoptosis in fish muscle as well as its possible effects on the formation of fillet quality,eukaryotic recombinant Jian carp CTS B was injected into the Jian carp fillets and then refrigerated at 4℃for 5 days.During the first 3 days of the refrigeration period,the level of ROS,the protein oxidation(carbonyl value),the apoptosis rate of muscle cells in both groups increased along with the enhancing CTS B activity(the injected group showed significantly higher values than the control group),whereas the shear force and water-holding capacity decreased(the values of the injected group were significantly lower than the control group).However,no significant difference in apoptosis rate between both groups was observed in the last 2 days of refrigeration storage.The accelerated deterioration of fillet quality in the injected group was mainly related to the continuous and significant increase of CTS B activity.These findings suggested that muscle cell apoptosis occurred in the post-mortem Jian carp during refrigeration,and the CTS B activity and ROS oxidation could promote each other and synergistically played a role in accelerating the protein oxidation and the apoptosis of fish muscle cells together at the early stage of refrigeration storage.Therefore,in addition to the direct enzymatic hydrolysis,this might be another potential cause of CTS B to accelerate softening and deterioration of fish fillet quality during storage.
作者
钱邓帆
梁张婕
程筝
李龙飞
汤婕
蒋宇维
郭淇羽
王梓颖
吕明哲
李冉
李树红
QIAN Dengfan;LIANG Zhangjie;CHENG Zheng;LI Longfei;TANG Jie;JIANG Yuwei;GUO Qiyu;WANG Ziying;LYU Mingzhe;LI Ran;LI Shuhong(College of Food Science,Sichuan Agricultural University,Ya’an 625014,China)
出处
《食品与发酵工业》
北大核心
2025年第6期152-158,共7页
Food and Fermentation Industries
基金
四川省教育厅自然科学重点基金项目(10ZA052)
雅安市科学技术局高层次人才科研项目(060/2322359016)。
关键词
重组组织蛋白酶B
冷藏建鲤鱼肉片
活性氧
细胞凋亡
鱼肉品质
eukaryotic recombinant cathepsin B
refrigerated Jian carp fillet
reactive oxygen species
apoptosis
texture quality
