综述 REVIEW

过氧化物酶体增殖物激活受体β(δ)对肌纤维类型转化和肉品质的影响及其调控因素研究进展

  • 孙冰 ,
  • 侯艳茹 ,
  • 苏琳 ,
  • 靳烨
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  • 内蒙古农业大学食品科学与工程学院, 呼和浩特 010018
孙冰(1996-),女,内蒙古赤峰人,硕士研究生,研究方向为食品科学。E-mail:2471052829@qq.com

收稿日期: 2020-12-31

  网络出版日期: 2021-08-11

基金资助

国家自然科学基金项目(31660439,32060519);内蒙古自治区科技成果转化专项项目(2019CG066);内蒙古自治区自然科学面上项目(2018MS03050)

Research Progress on Effects of Peroxisome Proliferator-Activated Receptor β (δ) on Muscle Fiber Type Transformation and Meat Quality and Its Regulatory Factors

  • SUN Bing ,
  • HOU Yanru ,
  • SU Lin ,
  • JIN Ye
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  • College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China

Received date: 2020-12-31

  Online published: 2021-08-11

Supported by

 

摘要

过氧化物酶体增殖物激活受体β(δ)[PPARβ(δ)]作为调节生物体内糖、脂代谢重要的核受体,不仅在调节体内糖脂平衡过程中起着重要作用,而且在增强肌肉耐力和爆发力、促进肌纤维类型转化过程中发挥重要调控作用。肌纤维类型与肉品质密切相关,PPARβ(δ)的过表达能够促进酵解型肌纤维向氧化型肌纤维转化,进而影响畜禽肉品质。本文主要对PPARβ(δ)的生物学功能、PPARβ(δ)对肌纤维类型转化的影响及其调控机制、激活PPARβ(δ)的因素及其与肉品质的关系进行综述,以期为今后通过运动、营养等措施激活PPARβ(δ),促进肌纤维类型转化,进而改善肉品质提供参考。

本文引用格式

孙冰 , 侯艳茹 , 苏琳 , 靳烨 . 过氧化物酶体增殖物激活受体β(δ)对肌纤维类型转化和肉品质的影响及其调控因素研究进展[J]. 动物营养学报, 2021 , 33(8) : 4304 -4314 . DOI: 10.3969/j.issn.1006-267x.2021.08.011

Abstract

Peroxisome proliferator-activated receptor β (δ)[PPARβ(δ)], as an important nuclear receptor regulating sugar and lipid metabolism in the body, not only plays an important role in the occurrence of obesity, but also has been shown to play an important regulatory role in improving endurance exercise ability and promoting muscle fiber type transformation. The type of muscle fiber is closely related to meat quality. Overexpression of PPARβ (δ) can eventually promote the transformation of muscle fiber type from glycolytic to oxidative, thereby affecting meat quality. This paper reviewed the biological function of PPARβ(δ), the effects of PPARβ(δ) on the transformation of muscle fiber types and its regulatory mechanism, the activating factors of PPARβ(δ) and the relationship between PPARβ(δ) and meat quality. It will provide theoretical basis for promoting muscle fiber type transformation and improving meat quality through exercise and nutrition.

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