中国农业科学 ›› 2021, Vol. 54 ›› Issue (23): 5110-5124.doi: 10.3864/j.issn.0578-1752.2021.23.015

• 食品科学与工程 • 上一篇    下一篇

宰后不同时间滩羊肉抗氧化活性的变化及可能机制

侯成立1(),黄彩燕1,郑晓春1,刘维华2,杨奇2(),张德权1()   

  1. 1中国农业科学院农产品加工研究所/农业农村部农产品加工重点实验室,北京 100193
    2宁夏回族自治区兽药饲料监察所,银川 750011
  • 收稿日期:2021-05-17 接受日期:2021-08-10 出版日期:2021-12-01 发布日期:2021-12-06
  • 通讯作者: 杨奇,张德权
  • 作者简介:侯成立,E-mail: houchengli@caas.cn
  • 基金资助:
    宁夏回族自治区重点研发计划(2018BBF02002);国家肉羊产业技术体系(CARS-38)

Changes of Antioxidant Activity and Its Possible Mechanism in Tan Sheep Meat in Different Postmortem Time

HOU ChengLi1(),HUANG CaiYan1,ZHENG XiaoChun1,LIU WeiHua2,YANG Qi2(),ZHANG DeQuan1()   

  1. 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193
    2Ningxia Veterinary Drugs and Fodder Inspection Institute, Yinchuan 750011
  • Received:2021-05-17 Accepted:2021-08-10 Online:2021-12-01 Published:2021-12-06
  • Contact: Qi YANG,DeQuan ZHANG

摘要:

【目的】探究宰后不同时间滩羊肉抗氧化活性的变化,并从游离氨基酸、蛋白质组角度阐释其机制,为生鲜羊肉的品质保持提供数据支持。【方法】选取6只6月龄健康舍饲滩羊公羊((18.30±1.41)kg),在宰后0.5、3、6、12和48 h取背最长肌,测定铁离子还原/抗氧化能力(ferric ion reducing antioxidant power,FRAP)、2, 2-联氮基双-(3-乙基苯并噻唑啉-6-磺酸)二铵盐(2, 2-azinobis-(3- ethylbenzothiazoline-6-sulphonate),ABTS)自由基清除能力、2, 2-二苯代苦味酰基苯肼(2, 2-diphenyl-1-picrylhydrazyl,DPPH)自由基清除能力、氧自由基吸收能力(oxygen-radical absorbance capacity,ORAC)、N, N-二甲基-对苯二胺(N, N-dimethyl-p-phenylendiamine,DMPD)总抗氧化能力、游离氨基酸含量和蛋白质组变化。【结果】宰后48 h内,滩羊肉中FRAP总抗氧化能力呈先下降后上升趋势,ABTS自由基清除能力呈先升高后趋于稳定趋势,DPPH、DMPD自由基清除能力和ORAC整体均呈现上升趋势;宰后48 h滩羊肉中FRAP总抗氧化能力、ABTS、DPPH、DMPD自由基清除能力和ORAC显著高于宰后0.5 h和3 h水平(P<0.05);宰后不同时间点滩羊肉中游离氨基酸总含量差异不显著(P>0.05),但胱氨酸、亮氨酸、酪氨酸、异亮氨酸、苯丙氨酸、精氨酸的含量在不同时间点存在显著性差异(P<0.05),且总体呈现增加的趋势。与FRAP呈显著正相关关系的游离氨基酸有7个,包括邻磷酸丝氨酸(r=0.489,P<0.01)、亮氨酸(r=0.566,P<0.01)、酪氨酸(r=0.596,P<0.01)、异亮氨酸(r=0.374,P<0.05)、苯丙氨酸(r=0.499,P<0.01)、赖氨酸(r=0.375,P<0.05)和精氨酸(r=0.376,P<0.05);其中,亮氨酸、酪氨酸、苯丙氨酸、精氨酸与FRAP、ABTS、DPPH、ORAC、DMPD均呈现显著正相关关系(P<0.05)。蛋白组学鉴定筛选出宰后不同时间滩羊肉中差异蛋白20个,与FRAP显著相关的差异蛋白有12个(P<0.05),钙蛋白酶抑制蛋白和未知蛋白2与FRAP、ABTS、DPPH、ORAC、DMPD均呈现显著负相关关系(P<0.05),而糖原蛋白1和蛋白激酶结构域蛋白与FRAP、ABTS、DPPH、ORAC、DMPD均呈现显著正相关关系(P<0.05)。【结论】滩羊肉抗氧化能力的升高与宰后肌肉中亮氨酸、酪氨酸、苯丙氨酸、精氨酸等游离氨基酸的释放有关。宰后初期肌肉中钙蛋白酶抑制蛋白、未知蛋白2等蛋白表达量的下降和糖原蛋白1、蛋白激酶结构域蛋白等蛋白表达量的上升与宰后滩羊肉抗氧化能力的变化显著相关。

关键词: 宰后, 抗氧化活性, 游离氨基酸, 蛋白质组, 羊肉

Abstract:

【Objective】The aim of this study was to explore the changes of antioxidant activity of Tan sheep meat at different time points after slaughter, and to explain its mechanism from the perspective of free amino acids and proteome, so as to provide the data support for the quality maintenance of fresh mutton. 【Method】Six 6-month-old healthy stall-feeding male lambs (18.30±1.41 kg) were selected in this study. The longissimus dorsi of the lambs was collected at 0.5, 3, 6, 12 and 48 h after slaughter to determine the ferric ion reducing antioxidant power (FRAP), free radical scavenging capacity of 2,2-azinobis-(3-ethylbenzothiazoline-6-sulphonate) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH), oxygen-radical absorbance capacity (ORAC) of DPPH, total antioxidant capacity of N,N-dimethyl-p-phenylendiamine (DMPD), content of free amino acids and the changes of proteomic. 【Result】The results showed that within 48 h postmortem, the FRAP total antioxidant capacity decreased first and then increased. While the free radical scavenging capacity of ABTS increased first and then tended to be stable. The free radical scavenging capacity and ORAC of DPPH and DMPD all showed an upward trend. Total antioxidant capacity of FRAP, free radical scavenging capacity and ORAC of ABTS, DPPH, DMPD of Tan sheep meat at 48 h after slaughter were all significantly higher than those at 0.5 and 3 h after slaughter (P<0.05). No significant difference was found in total content of free amino acids (P>0.05), but the contents of Cys, Leu, Tyr, Ile, Phe and Arg in Tan sheep meat were significantly different among different time points after slaughter (P<0.05), and showed an increase trend. There were 7 free amino acids positively correlated with FRAR, including o-phosphoserine (r = 0.489, P<0.01), leucine (r=0.566, P<0.01), tyrosine (r=0.596, P<0.01), isoleucine (r=0.374, P<0.05), phenylalanine (r=0.499, P<0.01), lysine (r=0.375, P<0.05) and arginine (r=0.376, P<0.05). Among them, Leu, Tyr, Phe and Arg were significantly positively correlated with FRAP, ABTS, DPPH, ORAC and DMPD (P<0.05). Twenty differential proteins in Tan sheep meat at different time points after slaughter were screened and identified by proteomic. There were 12 differential proteins significantly correlated with FRAP (P<0.05). Calpain inhibitor protein and unknown protein 2 were significantly negatively correlated with FRAP, ABTS, DPPH, ORAC and DMPD (P<0.05). Glycogen protein 1 and protein kinase domain proteins were significantly positively correlated with FRAP, ABTS, DPPH, ORAC and DMPD (P<0.05). 【Conclusion】This research indicated that the total antioxidant capacity of Tan sheep meat increased within 48 h after slaughter, which was related to the release of free amino acids such as Leu, Tyr, Phe and Arg in the postmortem muscle. The decrease protein expression of calpain inhibitor protein and unknown protein 2, and the increased protein expression of glycogen protein 1 and protein kinase domain protein in muscle were significantly correlated with the changes of antioxidant capacity of Tan sheep meat after slaughter.

Key words: postmortem, antioxidant activity, free amino acids, proteome, lamb