Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
School of Food Science and Technology, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou 225127, China.
Food Chem. 2019 Aug 1;288:187-192. doi: 10.1016/j.foodchem.2019.02.128. Epub 2019 Mar 9.
In this study, the activity, expression and localization of nitric oxide synthase (NOS) was investigated in beef semimembranosus muscle (SM) during postmortem aging. Five beef SM muscles were vacuum-packaged and aged for 1, 3, 7 and 14 d at 4 °C. Results showed that SM muscle retained NOS activity during the 14 d storage period. Compared to 1 d of storage, NOS activity and neuronal NOS (nNOS) content decreased significantly at 3 and 7 d (P < 0.05). Calpain played a major role in degrading nNOS during beef postmortem aging. In addition, immunofluorescence studies suggested that nNOS in beef SM muscle was mainly distributed in the sarcolemma. The S-nitrosothiol (SNO) content in SM muscle increased significantly at 1, 3 and 7 d post-slaughter. This manuscript is the first study to demonstrate the activity and expression of NOS in beef during postmortem aging.
本研究旨在探讨宰后成熟过程中牛肉半腱肌中一氧化氮合酶（NOS）的活性、表达和定位。将 5 块牛肉半腱肌真空包装并在 4°C 下成熟 1、3、7 和 14 d。结果表明，SM 肌肉在 14 d 的贮藏期内保持 NOS 活性。与 1 d 贮藏相比，3 和 7 d 时 NOS 活性和神经元型 NOS（nNOS）含量显著降低（P < 0.05）。钙蛋白酶在牛肉宰后成熟过程中对 nNOS 的降解起主要作用。此外，免疫荧光研究表明，牛肉 SM 肌肉中的 nNOS 主要分布在肌膜上。SM 肌肉中的 S-亚硝基硫醇（SNO）含量在宰后 1、3 和 7 d 时显著增加。本研究首次报道了宰后成熟过程中牛肉中 NOS 的活性和表达。
