Caspases的研究进展及其与肉嫩度的关联机制

Research progress of Caspases and its association mechanism with meat tenderness

细胞凋亡是畜禽被屠宰后细胞必须经历的过程,也是细胞自我破坏的程序性死亡过程。半胱氨酸蛋白酶(Caspases)作为一种IL-1β转化蛋白酶,参与细胞凋亡,同时对肉的嫩度有着十分重要的影响。该文从Caspases的家族生物学特性、介导的凋亡途径、对肉嫩度的影响及其调控机制等方面进行论述,旨在突出Caspases对肉嫩化的重要意义,以期为加快畜禽宰后成熟进程、改善肉嫩度提供新思路。

Apoptosis is a necessary process of muscle cells after livestock and poultry were slaughtered.It is also a programmed process of cell self-destruction.As an IL-1β-converting protease,Caspases participates in cell apoptosis and has a very important effect on meat tenderness.This review summarizes the family biological characteristics of Caspases,the mediated apoptosis pathway,the regulatory mechanism of Caspases,and the impact on meat tenderness.The aim is to reveal the importance of Caspases for meat tenderization in the postmortem maturation process,in order to provide new ideas for accelerating the maturation process of livestock and poultry and improving meat tenderness.