College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China.
Yushu Tibetan Autonomous Prefecture Animal Husbandry and Veterinary Workstation, Yushu 815000, Qinghai, China.
J Agric Food Chem. 2024 Mar 20;72(11):5944-5954. doi: 10.1021/acs.jafc.4c00332. Epub 2024 Mar 11.
The objective of this study was to investigate the mechanism underlying nitric oxide (NO)-induced hypoxia-inducible factor-1α (HIF-1α) and its impact on yak muscle tenderness during post-mortem aging. The Longissimus thoracis et lumborum (LTL) muscle of yak were incubated at 4 °C for 0, 3, 6, 9, 12, 24, and 72 h after treatment with 0.9% saline, NO activator, or a combination of the NO activator and an HIF-1α inhibitor. Results indicated that elevated NO levels could increase HIF-1α transcription to achieve stable expression of HIF-1α protein ( < 0.05). Additionally, elevated NO triggered HIF-1α S-nitrosylation, which further upregulated the activity of key glycolytic enzymes, increased glycogen consumption, accelerated lactic acid accumulation, and decreased pH ( < 0.05). These processes eventually improved the tenderness of yak muscle during post-mortem aging ( < 0.05). The results demonstrated that NO-induced activation of HIF-1α S-nitrosylation enhanced glycolysis during post-mortem aging and provided a possible pathway for improving meat tenderness.
本研究旨在探究一氧化氮（NO）诱导的缺氧诱导因子-1α（HIF-1α）的作用机制及其对牦牛肌肉宰后成熟过程嫩度的影响。宰后 4℃条件下，牦牛背最长肌分别用生理盐水、NO 激活剂、NO 激活剂+HIF-1α 抑制剂处理 0、3、6、9、12、24 和 72 h。结果表明，NO 水平升高可促进 HIF-1α 转录，实现 HIF-1α 蛋白的稳定表达（ < 0.05）。此外，NO 诱导 HIF-1α 发生 S-亚硝基化，进一步上调关键糖酵解酶的活性，加速糖原消耗、乳酸生成和 pH 值下降（ < 0.05）。这些变化最终改善了牦牛肌肉的宰后嫩度（ < 0.05）。结果表明，NO 诱导的 HIF-1α S-亚硝基化激活增强了宰后成熟过程中的糖酵解作用，为改善肉嫩度提供了一种可能途径。
