数字农科院2.0

Lactate metabolism in meat: from postmortem changes to emerging regulatory mechanisms

文献类型： 外文期刊

作者： Liu, Xiangfei;Hou, Chengli;Li, Xin;Zhang, Dequan

作者机构：

关键词： Lactate;Lactylation;Meat quality;Postmortem metabolism;Regulatory mechanisms;Post-translational modifications

期刊名称： TRENDS IN FOOD SCIENCE & TECHNOLOGY

ISSN： 0924-2244

年卷期： 2026 年 169 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Background: Once regarded solely as a metabolic end-product of anaerobic glycolysis, lactate is now recognized as a multifunctional signaling molecule involved in regulating diverse physiological processes. Historically, meat science research primarily focused on the accumulation of lactic acid as a driver of postmortem pH decline, while recognizing that lactate contributes to key quality traits such as color stability and water-holding capacity. However, recent biochemical insights reveal that lactate also exerts significant regulatory effects through protein lactylation, a novel post-translational modification (PTM). Scope and approach: This review provides a systematic overview of the historical trajectory of lactate research, highlighting the shift from its early characterization as a mere metabolic end-product to its current recognition as a multifaceted signaling molecule. Particular attention is given to the emergence of protein lactylation, including its functional significance and potential regulatory roles. The review also assesses the current understanding of lactate-associated mechanisms in the field of meat science and proposes promising avenues for future research. Key findings and conclusions: Lactylation profoundly impacts protein function, enzyme activity, and cell signaling pathways, and extends its implications far beyond traditional metabolic boundaries. Despite these groundbreaking discoveries, lactate's regulatory role and lactylation mechanisms remain understudied in meat science. Advancing investigations into lactate metabolism is essential for fostering innovation in meat processing technologies, improving quality control systems, and potentially reshaping the conceptual framework of meat quality evaluation.

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