中国食品学报

NRF2调控铁死亡及对宰后牛肉色泽稳定性的影响

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路芳芳 ¹ , 李爱霞 ¹ , 朱梨花 ¹ , 张丽 ¹ , 李彩云 ¹ , 张玉斌 ¹

中国食品学报 | 基础研究 2026,26(1): 69-82

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中国食品学报 | 基础研究 2026, 26(1): 69-82

NRF2调控铁死亡及对宰后牛肉色泽稳定性的影响

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路芳芳¹, 李爱霞¹, 朱梨花¹, 张丽¹, 李彩云¹, 张玉斌¹

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^1.甘肃农业大学食品科学与工程学院兰州 730070

NRF2 Regulating Ferroptosis and Its Effect on Post-mortem Beef Color Stability

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出版时间: 2026-01-31 doi: 10.16429/j.1009-7848.2026.01.007

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为探究宰后成熟过程中NRF2对铁死亡及肉色稳定性的影响，以牛背最长肌为研究对象，采用0.9%生理盐水、0.5 mmol/L ML385、1 mmol/L tBHQ注射处理，4 ℃条件下分别成熟0，24，72，168 h，分析成熟期间NRF2表达量、铁稳态变化、铁死亡相关蛋白表达、脂质氧化、线粒体膜电位、肉色等相关指标。结果表明，在成熟期间，ML385处理组的NRF2表达量及mRNA水平显著低于对照组，而tBHQ组结果相反，表明ML385与tBHQ对NRF2有明显的抑制和激活作用。与对照组相比，ML385组的铁沉积水平显著升高(P＜0.05)，FPN1、SLC7A11、PRDX6蛋白表达水平均显著下调(P＜0.05)。成熟完成后，Fe2+含量、MDA、b*分别增加了10.56%，16.67%，53.78%，tBHQ组比对照组分别降低了8.39%，21.76%，30.26%。，ML385组的线粒体膜电位、pH值、Mb含量、GPX4、MRA及NADH氧化酶活性与a*值比对照组分别降低了5.31%，3.62%，7.45%， 28.32%，24.10%，2.76%，12.1%，tBHQ组比对照组分别增加了15.96%，1.11%，30.73%，8.69%，3.96%，7.39%，5.68%。而对于L*值，ML385组、tBHQ组均大于对照组。综上，宰后成熟期间，NRF2通过维持肌肉组织铁稳态，抑制脂质过氧化，影响线粒体膜电位来调节铁死亡，进而影响Mb含量及MRA，改善肉色稳定性。

关键词

NRF2 / 铁死亡 / 铁稳态 / 脂质过氧化 / 肉色稳定性

Abstract

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To investigate the effect of NRF2 on ferroptosis and beef color stability during post-mortem maturation， the longest dorsal muscle of cattle was used as the research object in this experiment. It was treated with 0.9% physiological saline， 0.5 mmol/L ML385， and 1 mmol/L tBHQ injection， and matured at 4 ℃ for 0， 24， 72， 168 hours， respectively. The expression level of NRF2， changes in iron homeostasis， expression of ferroptosis-related proteins， lipid oxidation， mitochondrial membrane potential， beef color， and other related indicators were analyzed. The research results showed that during the maturation period， the expression and mRNA levels of NRF2 in the ML385 treatment group were significantly lower than those in the control group， while the opposite was true in the tBHQ group， indicating that ML385 and tBHQ had significant inhibitory and activating effects on NRF2. Compared with the control group， the ML385 group showed a significant increase in iron deposition levels (P<0.05)， and the protein expression levels of FPN1， SLC7A11， and PRDX6 were significantly downregulated (P<0.05). After maturation， the contents of Fe2+， MDA， and b* increased by 10.56%， 16.67%， and 53.78%， respectively， while the tBHQ group decreased by 8.39%， 21.76%， and 30.26% compared with the control group. The mitochondrial membrane potential， pH， Mb content， GPX4， MRA， NADH oxidase activity， and a* value in the ML385 group were significantly reduced by 5.31%， 3.62%， 7.45%， 28.32%， 24.10%， 2.76%， and 12.1% respectively compared with the control group， whereas those in the tBHQ group increased by 15.96%， 1.11%， 30.73%， 8.69%， 3.96%， 7.39%， and 5.68% respectively compared with the control group. For L* values， both the ML385 group and tBHQ group were higher than the control group in summary， during the post-mortem maturation period， NRF2 regulates ferroptosis by maintaining muscle tissue iron homeostasis， inhibiting lipid peroxidation， and affecting mitochondrial membrane potential， thereby affecting Mb content and MRA to improve beef color stability.

Key words

NRF2 / ferroptosis / iron homeostasis / lipid peroxidation / beef color stability

引用本文

路芳芳, 李爱霞, 朱梨花, 张丽, 李彩云, 张玉斌. NRF2调控铁死亡及对宰后牛肉色泽稳定性的影响. 中国食品学报, 2026 , 26 (1) : 69 -82 . DOI: 10.16429/j.1009-7848.2026.01.007

. NRF2 Regulating Ferroptosis and Its Effect on Post-mortem Beef Color Stability[J]. Journal of Chinese Institute of Food Science and Technology, 2026 , 26 (1) : 69 -82 . DOI: 10.16429/j.1009-7848.2026.01.007

基金

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国家自然科学基金地区科学基金项目
国家“十四五”重点研发计划课题子项目

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2026年第26卷第1期

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doi: 10.16429/j.1009-7848.2026.01.007

接收时间：2024-12-16
首发时间：2026-05-27
出版时间：2026-01-31

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收稿日期：2024-12-16

基金

国家自然科学基金地区科学基金项目

国家“十四五”重点研发计划课题子项目

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^1.甘肃农业大学食品科学与工程学院兰州 730070

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2种不同金属材料的力学参数

科 Family	属数 Number of genus	种数 Number of species	占总种数比例 Percentage of total species (%)	属 Genus	种数 Number of species	占总种数比例 Percentage of total species (%)
鹅膏菌科Amanitaceae	2	11	5.26	鹅膏菌属 Amanita	10	4.78
小菇科 Mycenaceae	2	12	5.74	丝盖伞属 Inocybe	5	2.39
多孔菌科 Polyporaceae	8	14	6.70	蜡蘑属 Laccaria	5	2.39
红菇科 Russulaceae	3	23	11.00	小皮伞属 Marasmius	6	2.87
				小菇属 Mycena	11	5.26
				光柄菇属 Pluteus	5	2.39
				红菇属 Russula	17	8.13
				栓菌属 Trametes	5	2.39

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