Effects of High Pressure Treatment on Cell Organelle in the Muscle.

高压治疗对肌肉细胞器的影响。

• 批准号: 06453181
• 负责人: SUZUKI Atsushi
• 金额: $ 4.48万
• 依托单位: NIIGATA UNIVERSITY
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B)
• 财政年份: 1994
• 资助国家: 日本
• 起止时间: 1994 至 1996
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-06453181/
• 关键词: high pressure treatment; sarcoplasmic reticulum; Ca^<2+>ion; mitchondria; lysosome; meat tenderization; meat conditioning; calpain; 超高圧処理; カルシウムイオン; プロテアソーム; 食肉の高圧処理; 食肉の軟化・熟成; 食肉の呈味物質

High hydrostatic pressure is a new technology for tenderizing meat or accelerating meat conditioning. It has been well established that Ca^<2+> regulated by sarcoplasmic reticulum (SR) or mitochondria (Mt) is important in postmortem conversion from muscle to meat.To clarify the mechanism for pressure-induced meat tenderization or acceleration of meat conditioning, the pressure-induced morphological and biochemical changes in SR and Mt treated with high pressure were investigated in comparison with those of the SR and Mt from conditioned muscle. The proteolytic system in the muscle was also investigated.1) The destruction of the membrane structure of the SR and Mt expanded with increase of the pressure applied to the muscle. Significant changes in the ATPase activity, which provides the energy for Ca^<2+> uptake, were not observed in the SR and Mt preparations pressurized at less than 200 MPa.2) The Ca^<2+> uptaking ability of the SR and Mt preparations decreased with increase of the pressure applied, and reached near zero at 200MPa.3) Electron microscopic observation revealed that the translocation of Ca^<2+> into myofibrils was induced by high pressure treatment.4) The cleavage of connectin under high pressure or during conditioning was caused by calpain (Ca^<2+> activated protease) in the muscle.5) The pressure-induced increase in the amount of protease activity was due to the release of the enzyme from lysosomes. And total activities of calpain in the muscle were increased by pressure treatment.The pressure-induced weakening of Ca^<2+> regulation and of muscular structure may be main reason for meat tenderization or accelaration of meat conditioning.

高静水压是一种新的肉类嫩化或加速肉类调质技术。肌浆网（SR）或线粒体（Mt）调控的Ca^<2+>在死后肌肉向肉质转化过程中起重要作用。研究了高压处理的SR和Mt的压力诱导的形态学和生化变化，并与来自条件肌肉的SR和Mt的那些进行了比较。1）肌浆网和肌浆网的膜结构破坏随压力的增加而扩大。当压力低于200 MPa时，SR和Mt的Ca ^2+摄取能力随压力的增加而降低，而当压力低于200 MPa时，SR和Mt的Ca^2+摄取能力随压力的增加而降低。3）电镜观察表明，高压处理可诱导Ca^<2+>向肌原纤维内移位连接蛋白在高压下或条件作用下的断裂是由肌肉中的钙蛋白酶（Ca^2+激活的蛋白酶）引起的。5）压力诱导的蛋白酶活性增加是由于溶酶体中的酶释放。压力处理使肌肉中钙蛋白酶的总活性增加，压力引起的Ca^2+调节减弱和肌肉结构的改变可能是肌肉嫩化或加速肌肉调质的主要原因。

项目成果

Atsushi Suzuki: "Role of Proteasome in the Conversion from Muscle to Meat." Final Reports for Research Grants for Meat and Meat Products. 14. 251-255 (1996)

Atsushi Suzuki：“蛋白酶体在从肌肉到肉类的转化中的作用。”

鈴木敦士: "超高圧による食肉の軟化と熟成促進機構" 日本食品科学工学会誌. 42. 388-394 (1995)

Atsushi Suzuki：“超高压软化和熟化肉类的机制”日本食品科学技术学会杂志 42. 388-394 (1995)。

Noriyuki HOMMA: "Levels of Calpain and Calpastation in Meat Subjected to High Pressure" Meat Science. 41(印刷中). (1995)

Noriyuki HOMMA：“高压下肉类中的钙蛋白酶和钙蛋白酶水平”《肉类科学》41（出版中）。

鈴木敦士: "高圧バイオサイエンス" さんえい出版, 396 (1994)

铃木敦：《高压生物科学》三荣出版社，396（1994）

Atsushi Suzuki: "High Pressure Bioscience and Biotechnology" Elsevier Science B. V., 522 (1996)

Atsushi Suzuki：“高压生物科学与生物技术”Elsevier Science B.V.，522 (1996)