Meat Science ( IF 7.1 ) Pub Date : 2018-05-01 Rui Liu, Robyn Dorothy Warner, Guanghong Zhou, Wangang Zhang
As a primary source of reactive nitrogen species, nitric oxide (NO) is a signaling molecule playing multiple roles in physiological processes. NO exerts these pleiotropic effects mainly through the covalent attachment to the sulfhydryl group of protein cysteines to form S-nitrosothiol (protein S-nitrosylation). It has been two decades since NO was first investigated for its role in meat tenderization. Progress has been made, including studies by manipulating the NO levels in muscle cells, suggesting possible effects in the pre-slaughter and post-slaughter environment. NO has potential effects on the meat quality of beef, lamb, chicken and pork muscles. However, it has been difficult to determine the exact mechanism(s) of NO action as it has variable effects on meat quality including tenderness, water holding capacity and color. It is speculated that NO and protein S-nitrosylation may be involved in muscle to meat conversion through the regulation of postmortem biochemical pathways including glycolysis, Ca2+ release, proteolysis and apoptosis.
中文翻译:
一氧化氮和蛋白质S-亚硝基化对鲜肉品质变化的贡献
作为活性氮物质的主要来源,一氧化氮(NO)是一种信号分子,在生理过程中起着多种作用。NO主要通过共价键连接到蛋白半胱氨酸的巯基上形成S-亚硝基硫醇(S蛋白-亚硝基化)。自从NO因其在肉嫩化中的作用而被首次研究以来已经过去了二十年。已经取得了进展,包括通过控制肌肉细胞中NO水平的研究,表明了在屠宰前后环境中可能产生的影响。NO对牛肉,羊肉,鸡肉和猪肉肌肉的肉质有潜在影响。但是,很难确定NO作用的确切机理,因为它对肉质(包括嫩度,保水性和色泽)具有可变的影响。据推测,NO和蛋白S-亚硝基化可能通过调节死后生化途径包括糖酵解,Ca 2+释放,蛋白水解和细胞凋亡而参与肌肉向肉类的转化。