Effect of heat shock protein 27 on the invitro degradation of myofibrils by caspase-3 and -calpain

被引：28

作者：

Ding, Zhenjiang ^{[1
]}

Huang, Feng ^{[1
,2
,3
]}

Zhang, Chunjiang ^{[1
,2
,3
]}

Zhang, Liang ^{[1
,2
,3
]}

Sun, Hongxia ^{[1
]}

Zhang, Hong ^{[1
,2
,3
]}

机构：

[1] Chinese Acad Agr Sci, Minist Agr, Inst Food Sci & Technol, Key Lab Agroprod Proc, Beijing 100193, Peoples R China

[2] Chinese Acad Agr Sci, Acad Food & Nutr Hlth, Hefei 238000, Anhui, Peoples R China

[3] Chinese Acad Agr Sci, Coll Staple Food Technol, Inst Food Sci & Technol, Harbin 151900, Heilongjiang, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2018年 / 53卷 / 01期

基金：

中国国家自然科学基金;

关键词：

Caspase-3; heat shock protein 27; myofibrils; tenderisation; -calpain; POSTMORTEM STORAGE; MU-CALPAIN; MEAT TENDERNESS; MUSCLE; PROTEOLYSIS; BEEF; APOPTOSIS; QUALITY; HSP27; BIOCHEMISTRY;

D O I：

10.1111/ijfs.13565

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study was designed to investigate the effect of heat shock protein 27 (HSP27) on the invitro degradation of myofibrils induced by caspase-3 or -calpain. Myofibrillar proteins were prepared from at-death beef muscles and incubated with caspase-3 or -calpain with and without HSP27, or with HSP27 alone, at 30 degrees C for 2h, and protein degradation was assessed. Results showed that caspase-3 promoted the degradation of titin, nebulin and troponin-T, and -calpain promoted the degradation of nebulin, desmin and troponin-T, observed during normal PM ageing. Moreover, the addition of HSP27 restricted the degradation of troponin-T in -calpain- and caspase-3-treated myofilaments, and restricted the degradation of desmin in -calpain-treated myofilaments. Therefore, HSP27 may indirectly or directly interact with caspase-3 and -calpain, reducing their activity and mediating PM proteolysis of muscle proteins to affect meat tenderisation.

引用

页码：121 / 128

页数：8

共 46 条

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