不同浓度环孢菌素A处理对牛肉宰后成熟过程中品质及细胞凋亡因子的影响

摘要

为研究环孢菌素A(CsA)对牛肉宰后成熟过程中品质及细胞凋亡发生的影响,以4种不同浓度(0.10、0.20、0.25及0.30 mol/L)环孢菌素A处理的牛肉背最长肌为研究对象,分别在成熟时间点12、24、48、96和144 h测定处理组及对照组肉样在成熟过程中的pH值、肉色、保水性、嫩度等品质评价指标及胞浆细胞色素C(Cytochrome C,Cyt-c)含量、细胞凋亡酶-9,3(Caspase-9、3)活性等细胞凋亡评价指标的变化.结果表明,牛肉宰后成熟72 h内,处理组L*值和a*值均高于对照组,b*值低于对照组;宰后48 h内,处理组pH值、蒸煮损失及剪切力均高于对照组;同时,处理组肌原纤维小片化指数(MFI)均低于对照组;在宰后48 h内,处理组胞浆Cyt-c含量高于对照组;在宰后24 h内,处理组Caspase-9活性低于对照组,且宰后48 h变化与之相反;两组Caspase-3活性均呈先上升后下降的变化,且宰后48 h,处理组Caspase-3活性均高于对照组.以上研究表明,CsA处理对宰后肌肉品质有较大影响,且各品质指标的变化均呈浓度依赖趋势变化,同时CsA可能抑制宰后肌肉细胞凋亡的发生进而影响肌肉品质.%In order to study the effects of Cyclosporine A (CsA) on the quality and apoptosis during Longissimus dorsi muscle postmortem aging,four different concentrations at 0.10,0.20,0.25 and 0.30 mol/L were studied.The changes of pH value,meat color,water holding,tenderness,Cytochrome C (Cyt-c) content and caspase-9,3 activity in the two groups were determined after slaughtering of 12,24,48 and 96 h,respectively.The results showed that L*,and a * in the treatment group were higher than those of the control group within 72 h during postmortem aging;and the change of b * was the opposite.The pH value,the cooking loss and the shear force in the treatment group were higher than those of the control group within 48 h.Meanwhile,the MFI of the treatment group were lower than those in the control group.The content of Cyt-c in the treatment group was higher than that in the control group within 48 h.The activity of caspase-9 in the treatment group was lower than that in the control group within 24 h,and at 48h the change towards the opposite way.With the increase of the treatment solution concentration,the activity of caspase-3 in the two groups increased first and then decreased,and the activity of caspase-3 in the treatment group was higher than that in the control group at 48 h.The above studies demonstrated that CsA treatment has a great impact on the quality of muscle during postmortem aging,and the quality of the changes were concentration-dependent changes in the trend,while CsA can inhibit the occurrence of post-mortem cell apoptosis and thus may affect muscle quality.