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Review | Publishing Language: Chinese | Open Access

Research Progress in the Regulation of Cellular Homeostasis and the Mechanism of Meat Color Regulation by Signal Transducer and Activator of Transcription 3

Wenxiu ZHAO1 , Rui DU2, Xuerong DU1, Yushan DONG1, Chenlong LI1, Lili YAO1, Yanru HOU1, Jing ZHANG1, Yulong LUO1 ( )
School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
Yinchuan Agricultural Product Quality Testing Center, Yinchuan 750000, China
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Abstract

Signal transducer and activator of transcription 3 (STAT3) exists in the cytoplasm, nucleus, mitochondria, and mitochondria associated endoplasmic reticulum membranes, which is a signal transduction protein involved in various physiological processes such as cell proliferation, differentiation, migration, and immune regulation. This article provides an overview of the structures and types of STAT3 and the pathways through which STAT3 enters mitochondria, and elaborates on the regulatory effect of STAT3 on cellular homeostasis including the anti-apoptotic effect mediated by endoplasmic reticulum Ca2+ transport, the mechanism of action in maintaining mitochondrial function, and the regulatory mechanism on lipid synthesis and catabolism. Furthermore, this paper explores the regulatory mechanism of STAT3 on meat color from the perspective of regulating hematopoietic stem cells, skeletal muscle, mitochondrial homeostasis, and lipid synthesis and metabolism in order to provide a theoretical reference for improving meat color.

CLC number: TS251.52 Document code: A Article ID: 1002-6630(2024)18-0242-08

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Food Science
Pages 242-249

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Cite this article:
ZHAO W, DU R, DU X, et al. Research Progress in the Regulation of Cellular Homeostasis and the Mechanism of Meat Color Regulation by Signal Transducer and Activator of Transcription 3. Food Science, 2024, 45(18): 242-249. https://doi.org/10.7506/spkx1002-6630-20231207-063

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Received: 07 December 2023
Published: 25 September 2024
© Beijing Academy of Food Sciences 2024.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).