MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: Manipulating meat tenderness by increasing the turnover of intramuscular connective tissue
MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: Manipulating meat tenderness by increasing the turnover of intramuscular connective tissue
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DOI：
10.2527/jas.2011-4448
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发表时间：
2012-03-01
影响因子：
3.3
通讯作者：
Cha, M. C.
中科院分区：
文献类型：
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作者：
Purslow, P. P.;Archile-Contreras, A. C.;Cha, M. C.
控制减少结缔组织对熟肉韧性的贡献是一个目标，这将在产品附加值方面产生相当大的经济影响。肌肉中肌内结缔组织的量似乎与其体内功能相关，因此总体结缔组织含量的减少不被认为是可行的目标。然而，操纵胶原成分的成熟状态是生物学上可行的目标;通过增加结缔组织周转，可以产生不太成熟的结构，这些结构在体内是有功能的，但在60摄氏度以上的温度下烹饪时更容易分解，从而改善熟肉的嫩度。最近的工作，使用细胞培养模型的成纤维细胞来源于肌肉和成肌细胞已经确定了一系列的因素，改变活性的主要酶负责结缔组织周转，基质金属蛋白酶（MMP）。从同一动物的3种不同骨骼肌培养的成纤维细胞显示出不同的细胞增殖和MMP活性，这可能与功能不同的肌肉中不同的结缔组织含量和结构有关。成纤维细胞的MMP表达通过维生素增加，维生素可以对抗氧化应激对新胶原蛋白合成的负面影响。初步工作使用原位酶谱的肌管在文化中也表明增加MMP活性的肾上腺素和活性氧化物种的存在下。肌细胞与成纤维细胞MMP表达的相对变化的比较表明，成肌细胞对一系列刺激更敏感。肌肉细胞可能在整个肌肉组织中产生更多的总MMP，并且潜在形式的酶（即，MMP前体）可以在同一肌肉内的氧化肌纤维和糖酵解肌纤维之间变化。这意味着，作为肉类食用的不同肌肉的不同肌纤维组成可能会影响其结缔组织周转的操纵潜力。
Controlled reduction of the connective tissue contribution to cooked meat toughness is an objective that would have considerable financial impact in terms of added product value. The amount of intramuscular connective tissue in a muscle appears connected to its in vivo function, so reduction of the overall connective tissue content is not thought to be a viable target. However, manipulation of the state of maturity of the collagenous component is a biologically viable target; by increasing connective tissue turnover, less mature structures can be produced that are functional in vivo but more easily broken down on cooking at temperatures above 60 degrees C, thus improving cooked meat tenderness. Recent work using cell culture models of fibroblasts derived from muscle and myoblasts has identified a range of factors that alter the activity of the principal enzymes responsible for connective tissue turnover, the matrix metalloproteinases (MMP). Fibroblasts cultured from 3 different skeletal muscles from the same animal show different cell proliferation and MMP activity, which may relate to the different connective tissue content and architecture in functionally different muscles. Expression of MMP by fibroblasts is increased by vitamins that can counter the negative effects of oxidative stress on new collagen synthesis. Preliminary work using in situ zymography of myotubes in culture also indicates increased MMP activity in the presence of epinephrine and reactive oxidative species. Comparison of the relative changes in MMP expression from muscle cells vs. fibroblasts shows that myoblasts are more responsive to a range of stimuli. Muscle cells are likely to produce more of the total MMP in muscle tissue as a whole, and the expression of latent forms of the enzymes (i.e., pro-MMP) may vary between oxidative and glycolytic muscle fibers within the same muscle. The implication is that the different muscle fiber composition of different muscles eaten as meat may influence the potential for manipulation of their connective tissue turnover.