乳酸化修饰在肉品质形成中的作用及研究进展OA

Lactate,a key product of glycolysis,has been increasingly recognized as an important regulator of meat quality in livestock and poultry.Beyond its influence on meat quality by altering pH,lactate also participates in metabolic regulation through inducing protein lactylation.Lactylation is widely present in skeletal muscle and closely related to muscle energy metabolism,myocyte differentiation,and mitochondrial function.After slaughter,glycolysis in muscle tissue leads to lactate accumulation,which not only rapidly decreases muscle pH but also provides substrates for the lactylation of key enzymes involved in glycolysis,regulates mitochondrial metabolism,and myofibrillar proteins.These modifications may regulate ATP production,apoptosis,and muscle structural remodeling,thereby influencing meat quality traits such as color,tenderness,and water-holding capacity.This review summarizes recent advances in the role of lactylation in meat quality formation from the perspective of protein post-translational modifications,with a particular focus on its regulatory mechanisms in energy metabolism,intramuscular fat deposition,and muscle structural characteristics.The aim is to provide new insights and theoretical foundations for improving meat quality in livestock and poultry.