Regulation of muscular glutamate metabolism by high-protein diet in broiler chicks
Regulation of muscular glutamate metabolism by high-protein diet in broiler chicks
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DOI：
10.1111/j.1740-0929.2010.00811.x
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发表时间：
2011-01-01
影响因子：
2
通讯作者：
Fujimura, Shinobu
中科院分区：
文献类型：
--
作者：
Kobayashi, Hiroyuki;Eguchi, Atsushi;Fujimura, Shinobu
主要的口感活性成分谷氨酸(Glu)可以改善肉类的口感。在这项研究中，我们研究了短期高蛋白(HCP)饮食对肌肉中游离谷氨酸含量的影响，以改善肉类的味道。此外，我们还阐明了肌肉游离谷氨酸含量是如何受HCP饮食控制的。14日龄雏鸡分别饲喂对照日粮和同型半胱氨酸日粮10天。测定血浆和肌肉中游离氨基酸浓度以及与谷氨酸代谢相关的肌酶活性和信使RNA(MRNA)的表达。肌肉游离谷氨酸含量提高了51%(P<；0.01)。由于反馈抑制，HCP组谷氨酰胺酶(GA)的活性和mRNA表达显著降低(P<；0.05)。与赖氨酸(Lys)降解和谷氨酸合成相关的赖氨酸-α-酮戊二酸还原酶(LKR)的基因表达在HCP组显著增加(P<0.001)。这些结果表明，短期饲喂六氯酚是一种有效的改善肉类口感的方法。此外，我们的结果表明，肌肉中的游离谷氨酸含量受GA和LKR的调节。
The major taste active component, glutamate (Glu), improves the taste of meat. In this study, we investigated the effect of a short-term high-protein (HCP) diet on the intramuscular free Glu content to improve the taste of meat. Furthermore, we elucidated how the muscle free Glu content was controlled by the HCP diet. Chicks (14 days old) were fed the control diet or HCP diet for 10 days. Plasma and muscle free amino acid concentrations, and activity and messenger RNA (mRNA) expression of muscle enzymes related to Glu metabolism were determined. Muscle free Glu content was increased (P < 0.01) by 51%. Activity and mRNA expression of glutaminase (GA), which is one of the major Glu-related enzymes, were significantly decreased (P < 0.05) in the HCP group because of feedback inhibition. The mRNA expression of lysine alpha-ketoglutarate reductase (LKR), which is the enzyme involved in lysine (Lys) degradation and Glu production, was significantly increased (P < 0.001) in the HCP group. These results suggest that short-term dietary HCP feeding is an effective treatment for improving the taste of meat. Furthermore, our results suggest that the free Glu content in muscle is regulated by GA and LKR.