小分子热休克蛋白在宰后牛肉成熟中的作用

Review about the Roles of Small Heat Shock Proteins in Postmortem Aging of Skeletal Muscles

DOI：10.3969/j.issn.1673-1689.2019.09.002

中文关键词: 成熟 小分子热休克蛋白 肌肉内源酶 细胞死亡

英文关键词: aging,small heat shock protein,endogenous enzyme,cell death

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中文摘要:

宰后牛肉成熟过程是一系列内源酶和调节因子协同作用的结果。动物被宰杀放血后，肌肉内环境胁迫机体发生免疫应答，热休克蛋白首先被激活。蛋白组学数据发现，小分子热休克蛋白与嫩度之间具有显著相关性，可能是成熟过程中嫩度变化的一个关键调控因子。作者综述了小分子热休克蛋白的结构和主要功能，并分析了其在宰后肌肉内环境条件下的变化，重点讨论了小分子热休克蛋白在成熟过程中的潜在作用。

英文摘要:

Postmortem aging process of beef muscle is regulated by a series of endogenous enzymes and regulatory factors. After bleeding，skeletal muscle cells will trigger an immune response to resistance harmful intramuscular environment. Small heat shock proteins（sHSPs） are firstly activated. Meanwhile，proteomic data also revealed that sHSPs have a significant correction with the tenderness of postmortem skeletal muscle and maybe played an important regulation role during the postmortem tenderization process. The structure and function of sHSPs are briefly reviewed，and meanwhile the changes of sHSPs in postmortem intramuscular environment are also analyzed in the paper. In the last，the potential role of sHSPs to during aging process are discussed in the review.

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