Glutamine improves heat stress-induced oxidative damage in the broiler thigh muscle by activating the nuclear factor erythroid 2-related 2/Kelch-like ECH-associated protein 1 signaling pathway.
Glutamine improves heat stress-induced oxidative damage in the broiler thigh muscle by activating the nuclear factor erythroid 2-related 2/Kelch-like ECH-associated protein 1 signaling pathway.
复制标题
谷氨酰胺通过激活核因子红细胞 2 相关 2/Kelch 样 ECH 相关蛋白 1 信号通路，改善热应激引起的肉鸡大腿肌肉氧化损伤
DOI：
10.1016/j.psj.2019.11.001
复制
发表时间：
2020-03
期刊：
影响因子：
4.4
通讯作者：
Bai X
中科院分区：
文献类型：
--
作者：
Hu H;Dai S;Li J;Wen A;Bai X
本研究旨在探讨谷氨酰胺(Gln)对热应激所致肉鸡大腿肌肉氧化损伤的调控作用，探讨谷氨酰胺(Gln)通过核因子-红系2/Kelch样ECH相关蛋白1(Nrf2-Keap1)途径对热应激所致肉鸡大腿肌肉氧化损伤的调节作用。将300只22日龄Arbor Acres肉鸡随机分成5组：对照组(24℃)饲喂基础日粮，4个热应激组(34℃，8h/d)饲喂含0、0.5、1.0、1.5%谷氨酰胺的基础日粮。本试验持续21d，热应激降低(P<；0.05)大腿肉的pH值、红度和Gln水平，增加(P<；0.05)亮度、失水率和蒸煮损失率(CL)。与HS组相比，添加1.5%Gln组大腿肉的pH值、红度和Gln水平升高(P<；0.05)，亮度和CL值降低(P<；0.05)。大腿肌肉中谷胱甘肽(GSH)、超氧化物歧化酶(SOD)、过氧化氢酶(CAT)、谷胱甘肽过氧化物酶(GSH-Px)、总抗氧化能力(T-AOC)和NRF2水平显著降低(P<；0.05)，而丙二醛(MDA)和Keap1水平显著升高(P<；0.05)。与HS组相比，添加1.0%和1.5%Gln降低(P<；0.05)MDA和Keap1水平；添加1.5%Gln提高(P<；0.05)GSH、GSH-Px、T-AOC、CAT、SOD和Nrf2水平。此外，HS还降低了(P<；0.05)Nrf2、SOD、CAT和GSH-Px的mRNA表达水平，而提高了(P<；0.05)Keap1的mRNA表达水平。日粮中添加1.5%谷氨酰胺提高了热应激肉仔鸡大腿肌肉中Nrf2、GSH-Px、CAT和SOD的mRNA表达水平，但降低了Keap1基因的表达水平。综上所述，饲粮谷氨酰胺可能通过逆转肌肉谷氨酰胺水平和诱导Nrf2-Keap1途径的表达来提高热应激肉鸡肌肉对氧化损伤的抵抗力。
The aim of the present study was to evaluate the effect of glutamine (Gln) on modulating heat stress–induced oxidative damage in the broiler thigh muscle through nuclear factor erythroid 2–related 2/Kelch-like ECH-associated protein 1 (Nrf2-Keap1) pathway. Three-hundred 22-day-old Arbor Acres broilers were reallocated into 5 groups: a control group (24 °C) fed with basal diet and 4 heat stress (HS) groups (34 °C for 8 h/D) fed with basal diet containing 0, 0.5, 1.0, and 1.5% Gln. This experiment lasted 21 D. Heat stress decreased (P < 0.05) pH, redness, and Gln levels, and increased (P < 0.05) luminance, water loss rate, and cooking loss (CL) values of the thigh meat. Compared with the HS group, supplementation with 1.5% Gln increased (P < 0.05) pH, redness, and Gln levels, but decreased (P < 0.05) luminance and CL values in the thigh meat. There were significant decreases (P < 0.05) in glutathione (GSH), superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-Px), total antioxidant capacity (T-AOC), and Nrf2 levels, but significant increases (P < 0.05) in the malondialdehyde (MDA) and Keap1 levels of the thigh muscle after HS treatment. Compared with the HS group, supplementation with 1.0, and 1.5% Gln decreased (P < 0.05) MDA and Keap1 levels; supplementation with 1.5% Gln increased (P < 0.05) GSH, GSH-Px, T-AOC, CAT, SOD, and Nrf2 levels in the thigh muscle of heat-stressed broilers. Furthermore, HS decreased (P < 0.05) Nrf2, SOD, CAT, and GSH-Px mRNA expression levels, but increased (P < 0.05) Keap1 mRNA level in the thigh muscle of broiler. Dietary supplementation with 1.5% Gln increased (P < 0.05) Nrf2, GSH-Px, CAT, and SOD mRNA expression levels, but decreased (P < 0.05) Keap1 mRNA level in the thigh muscle of heat-stressed broilers. In conclusion, dietary Gln improved the resistance of heat-stressed broiler muscles to oxidative damage possibly through reversing the muscle Gln level and inducing the expression of the Nrf2-Keap1 pathway.
登录
查看更多内容
影响因子：
7
作者：
Akbarian A;Michiels J;Degroote J;Majdeddin M;Golian A;De Smet S
通讯作者：
De Smet S
影响因子：
1.4
作者：
Sifa, Dai;Bai, Xi;Zhao, Lei
通讯作者：
Zhao, Lei
影响因子：
--
作者：
Ayala A;Muñoz MF;Argüelles S
通讯作者：
Argüelles S
影响因子：
5.3
作者：
Kobayashi, Makoto;Li, Li;Yamamoto, Masayuki
通讯作者：
Yamamoto, Masayuki
DOI：
10.1016/b978-0-12-810422-4.00017-8
发表时间：
2019-01-01
期刊：
NUTRITION AND SKELETAL MUSCLE
影响因子：
--
作者：
Cruzat, Vinicius F.
通讯作者：
Cruzat, Vinicius F.