蛋白质乙酰化对宰后肉品质调控的研究进展

The regulation of protein acetylation on the postmortem meat quality

蛋白质乙酰化是一种动态、可逆的蛋白质翻译后修饰方式,它是连接乙酰辅酶A代谢与机体细胞信号转导重要的蛋白质翻译后修饰类型,可以调节基因表达、代谢、细胞凋亡、钙信号传导、蛋白质水解、肌肉收缩以及疾病预防。宰后肌肉的糖酵解、肌肉收缩以及细胞凋亡对肉品质的形成具有重要影响,因此,蛋白质乙酰化可能通过调节宰后肌肉的糖酵解、肌肉收缩与细胞凋亡从而调控肉品质。该文通过综述近年来蛋白质乙酰化对糖酵解、肌肉收缩及细胞凋亡调控的研究进展,阐明了蛋白质乙酰化可能对肉品质的调控具有重要影响,并对未来研究进行了展望。

Protein acetylation is a dynamic and reversible protein post-translational modification,which is a pivotal protein post-translational modification linking acetyl-CoA metabolism and cell signal transduction.Protein acetylation is involved in many processes such as gene expression,energy metabolism,cell apoptosis,calcium signaling,protein hydrolysis,muscle contraction and disease.Glycolysis,muscle contraction and cell apoptosis of postmortem muscles have vital effects on meat quality formation.Therefore,the protein acetylation may regulate meat quality by regulating postmortem muscle glycolysis,muscle contraction and cell apoptosis.In this context,the influence of protein acetylation on glycolysis,muscle contraction and cell apoptosis were reviewed,and the possible regulations of protein acetylation on meat quality were discussed.Finally,some perspectives on the future researches of protein acetylation were also been given.