鹅肉成熟过程中微丝的解聚及其调控研究

Currently, carcass, primary product and freezing carcass are the major products of geese meat in Chinese market. The improvement of tenderness and development of commercial cutting meat are the future orientations of the marketplace. In order to reveal the mechanism involved in improvement of meat quality, we will investigate the changes of microfilament depolymerization and evaluate its influence on the structure of cytoskeleton during conditioning with fluorescence labeling, confocal laser scanning microscope, three dimensional reconstruction technique, Western blot, ultraviolet and infra-red spectrum et al.. Meanwhile, the stabilizing agents and depolymerizing agents will beused to determine the effect of microfilament depolymerization on meat quality. Finally, the influence of environment factors such as (ATP, ROS, filament related protein and metallic ion) on depolymerization of microfilament and F-actin and G-actin polymerization in isolated skeletal muscle cells will be investigated as well.We expect to get a breakthrough in related mechanism in cytoskeleton destruction and provide the theoretical basis to accelerate conditioning and improve meat quality.

我国鹅业生产以白条鹅、初级加工品和冻鹅为主，改善鹅肉嫩度、大力发展成熟分割肉是今后产业发展方向。本项目为阐述鹅肉成熟机制，拟采用荧光探针标记-激光共聚焦扫描-三维重建技术、Western blot、紫外光谱和荧光光谱法来揭示鹅肉成熟过程中微丝解聚的实时动态变化规律、评价微丝解聚对细胞骨架三维结构的削弱；通过使用解聚剂和稳定剂来评价微丝解聚对宏观品质的影响；研究组织ATP、ROS、微丝相关蛋白及肌浆金属离子水平与微丝含量的相关性来反映细胞内环境因素对微丝解聚的影响；采用不同浓度的金属离子、ATP、H2O2和微丝相关蛋白处理肌细胞，观察外源调控对F-actin解聚以及G-actin聚合的影响，探讨肌细胞内环境宰后变化对微丝解聚的调控作用。研究成果有望在细胞骨架崩解相关理论上取得突破，为今后鹅肉的品质预测，加速鹅肉成熟的速度和进程，提高最终品质提供理论依据。

我国鹅业生产以白条鹅、初级加工品和冻鹅为主，改善鹅肉嫩度、大力发展成熟分割肉是今后产业发展方向。本项目阐述了鹅肉成熟机制，揭示鹅肉成熟过程中微丝解聚的实时动态变化规律、评价微丝解聚对细胞骨架三维结构的削弱；通过使用解聚剂和稳定剂来评价微丝解聚对宏观品质的影响；研究组织ATP、ROS、微丝相关蛋白及肌浆钙离子水平与微丝含量的相关性来反映细胞内环境因素对微丝解聚的影响；观察了外源调控对F-actin解聚以及G-actin聚合的影响，探讨肌细胞内环境宰后变化对微丝解聚的调控作用。研究成果在细胞骨架崩解相关理论上取得了重要突破，为今后加速鹅肉成熟的速度和进程提高最终品质提供了理论依据。受项目资助发表论文16篇，其中SCI论文14篇。