کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8502567 | 1554050 | 2018 | 14 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Contribution of nitric oxide and protein S-nitrosylation to variation in fresh meat quality
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
PGAMPKMenolaseGPiPGMeNOPFKPGKμ-CalpainTPIPYGMGAPDHCa2+ release - آزادی Ca2 +Aldo - آلدوAldolase - آلدولازApoptosis - خزان یاختهایTriose phosphate isomerase - سه فسفات ایزومرازPhosphofructokinase - فسفوفروتکتینازphosphoglycerate mutase - فسفوگلیسرات موتازlactate dehydrogenase - لاکتات دهیدروژناز LDH - لاکتات دهیدروژناز به صورت مختصر شده LDH nitric oxide synthase - نیتریک اکسید سنتازpyruvate kinase - پیرووات کینازMeat quality - کیفیت گوشتGlucose-6-phosphate isomerase - گلوکز 6-فسفات ایزومرازglyceraldehyde 3-phosphate dehydrogenase - گلیسرولیدید 3-فسفات دهیدروژنازGlycolysis - گلیکولیز یا قندکافتGlycogen phosphorylase - گلیکوژن فسفریلاس
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 144, October 2018, Pages 135-148
Journal: Meat Science - Volume 144, October 2018, Pages 135-148
نویسندگان
Rui Liu, Robyn Dorothy Warner, Guanghong Zhou, Wangang Zhang,