维生素 E 通过抗氧化信号通路调控牛肉品质的机制研究进展

Research Progress on the Mechanism of Vitamin E Regulating Beef Quality Through Antioxidant Signaling Pathway

中文关键词: 维生素 E  牛肉品质  抗氧化信号通路  脂质氧化  抗氧化酶

英文关键词: vitamin E  beef quality  antioxidant signaling pathways  lipid peroxidation  antioxidant enzymes

中文摘要:

      维生素 E 作为一种抗氧化剂，能够通过减缓脂质氧化、维持肌肉结构稳定，从而提升肉色稳定性、改善肉质嫩度并延长货架期。本文综述了维生素 E 在调控抗氧化酶活性、调节 Nrf2/Keap1、MAPK 与 PI3K/Akt 等关键信号通路方面的作用机制，以及其与其他天然抗氧化剂（维生素 C、硒和多酚类化合物）协同作用对牛肉品质改善的影响。同时提出未来研究应聚焦维生素 E 补充剂量策略的优化、不同牛品种对维生素 E 响应机制的深入解析，以及其在肠道健康与绿色养殖方面的作用，可为促进牛肉产业的可持续发展提供借鉴。

英文摘要:

      As a potent antioxidant, vitamin E mitigates lipid peroxidation and preserves muscle structural integrity, thereby enhancing color stability, improving tenderness, and prolonging shelf life. This review summarizes the mechanisms by which vitamin E regulates antioxidant enzyme activity and modulates key signaling pathways, including Nrf2/Keap1, MAPK, and PI3K/Akt. It also examines the synergistic effects of vitamin E with other natural antioxidants, such as vitamin C, selenium, and polyphenolic compounds, in improving beef quality. The potential of vitamin E to enhance bovine physiological performance, immune function, and meat quality is also discussed. Future research directions are proposed, focusing on optimizing supplementation strategies, elucidating breed-specific responses to vitamin E, and exploring its roles in gut health and sustainable cattle production systems. It can provide reference for promoting the sustainable development of the beef industry.