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Huang F, Ding Z, Chen J, Guo B, Wang L, Liu C, Zhang C. Contribution of mitochondria to postmortem muscle tenderization: a review. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 37819615 DOI: 10.1080/10408398.2023.2266767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/13/2023]
Abstract
Postmortem meat tenderization is a process mediated by a series of biochemical reactions related to muscle cell death. Cell death is considered a sign that muscle has started to transform into meat. Mitochondria play a significant role in regulating and executing cell death, as they are an aggregation point for many cell death signals and are also the primary target organelle damaged by tissue anoxia. Mitochondrial damage is likely to have an expanded role in postmortem meat tenderization. This review presents current findings on mitochondrial damage induced by the accumulation of reactive oxygen species during postmortem anaerobic metabolism and on the impact of mitochondrial damage on proteolysis and discusses how this leads to improved tenderness during aging. The underlying mechanisms of mitochondrial regulation of postmortem muscle tenderization likely focus on the mitochondria's role in postmortem cell death and energy metabolism. The death process of postmortem skeletal muscle cells may exhibit multiple types, possibly involving transformation from autophagy to apoptosis and, ultimately, necroptosis or necrosis. Mitochondrial characteristics, especially membrane integrity and ATP-related compound levels, are closely related to the transformation of multiple types of dead postmortem muscle cells. Finally, a possible biochemical regulatory network in postmortem muscle tenderization is proposed.
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Affiliation(s)
- Feng Huang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China
| | - Zhenjiang Ding
- Beijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Diseases, China National Research Institute of Food and Fermentation Industries, Beijing, China
| | - Jinsong Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China
| | - Bing Guo
- Adisseo Asia Pacific Pte Ltd, Singapore, Singapore
| | - Linlin Wang
- College of Food Science and Technology, Southwest Minzu University, Chengdu, Sichuan, China
| | - Chunmei Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China
| | - Chunhui Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China
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2
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Liu J, Hu Z, Ma Q, Wang S, Liu D. Ferritin-dependent cellular autophagy pathway promotes ferroptosis in beef during cold storage. Food Chem 2023; 412:135550. [PMID: 36706507 DOI: 10.1016/j.foodchem.2023.135550] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 01/17/2023] [Accepted: 01/21/2023] [Indexed: 01/26/2023]
Abstract
Ferroptosis plays a pivotal role in regulating various physiological processes and quality of post-mortem muscle. However, the molecular mechanisms underlying ferroptosis remain unclear. The study investigated how ferroptosis was induced in beef during cold storage. Results showed that the expression of autophagy-related genes, LC3, ATG5, ATG7, and NCOA4 in beef during cold storage promoted the degradation of ferritin heavy chains. Ferritin evoked ferroptosis by releasing free iron, inducing reactive oxygen species (ROS) accumulation and inhibiting the glutathione (GSH)-glutathione peroxidase 4 (GPX4) pathway. Furthermore, treatment of myoblasts with GSK 2656157 (autophagy inhibitor) showed that ferritin degradation was lower in the GSK 2656157-treated myoblasts than in the control, while GSH content and GPX4 activity were higher than the control (P < 0.05), and the contents of free iron, ROS and malondialdehyde, and apoptosis were lower than the control (P < 0.05). These results suggest that ferroptosis is induced by degradation of ferritin via the autophagic pathway.
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Affiliation(s)
- Jun Liu
- School of Agriculture, Ningxia University, 750021 Yinchuan, China
| | - Ziying Hu
- School of Food & Wine, Ningxia University, 750021 Yinchuan, China
| | - Qin Ma
- School of Food & Wine, Ningxia University, 750021 Yinchuan, China
| | - Shuzhe Wang
- School of Agriculture, Ningxia University, 750021 Yinchuan, China; Ningxia Key Laboratory of Ruminant Molecular and Cellular Breeding, Ningxia University, 750021 Yinchuan, China
| | - Dunhua Liu
- School of Agriculture, Ningxia University, 750021 Yinchuan, China; School of Food & Wine, Ningxia University, 750021 Yinchuan, China.
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3
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Ma G, Zhang J, Wang Z, Yu Q, Han L. Effects of muscle-specific oxidative stress on protein phosphorylation and its relationship with mitochondrial dysfunction, muscle oxidation, and apoptosis. Food Chem 2023; 427:136737. [PMID: 37390736 DOI: 10.1016/j.foodchem.2023.136737] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 06/23/2023] [Accepted: 06/24/2023] [Indexed: 07/02/2023]
Abstract
This study aimed to investigate the effects of muscle-specific oxidative stress on phosphorylation and its relationship with mitochondrial dysfunction, muscle oxidation, and apoptosis of porcine PM (psoas major) and LL (longissimus lumborum) during the first 24 h postmortem. The global phosphorylation level decreased and the mitochondrial dysfunction, oxidation level, and apoptosis increased significantly at 12 h postmortem compared with 2 h postmortem, suggesting that lower phosphorylation level was related to more mitochondrial dysfunction and apoptosis during the early postmortem, regardless of muscle type. PM exhibited a higher global phosphorylation level but showed greater mitochondrial dysfunction, oxidation level, and apoptosis than LL, regardless of aging time. The increased mitochondrial dysfunction and oxidative stress accelerated apoptosis, but their relationship with phosphorylation was different in various muscle types at different aging times. These findings provide insight regarding the roles of coordinated regulation of phosphorylation and apoptosis in development of quality of different muscles.
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Affiliation(s)
- Guoyuan Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
| | - Jiaying Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Zhuo Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
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4
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Liu J, Hu Z, Ma Q, Yang C, Zheng A, Liu D. Reduced water-holding capacity of beef during refrigeration is associated within creased heme oxygenase 1 expression, oxidative stress and ferroptosis. Meat Sci 2023; 202:109202. [PMID: 37150068 DOI: 10.1016/j.meatsci.2023.109202] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 11/15/2022] [Accepted: 04/21/2023] [Indexed: 05/09/2023]
Abstract
Low molecular weight iron (LMW-Fe)-mediated oxidative stress from heme degradation may reduce beef water-holding capacity (WHC). However, the underlying mechanism of heme degradation is still unknown. In the present study, we assessed the WHC, tissue morphology, reactive oxygen species (ROS), apoptosis, heme oxygenase(HMOX) 1 expression, and ferroptosis characteristics of beef chilled at 4 °C for 6 days. Results showed that water loss increased and WHC decreased during beef storage (P < 0.05). Increased protein and mRNA expression of HMOX1 promoted the decomposition of heme and facilitated the liberation of iron ions (P < 0.05), and excess LMW-Fe was associated with ROS formation, depletion of glutathione, and inhibition of glutathione peroxidase 4 activity (P < 0.05). Muscle tissue showed typical features of ferroptosis, including expression of ferroptosis-related genes, malondialdehyde accumulation, and structural damage to mitochondria (P < 0.05). It was also found that HMOX1 and the heme pathway-mediated ferroptosis were associated with structural changes in myofibrils and reduced WHC in chilled beef.
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Affiliation(s)
- Jun Liu
- College of Life Sciences, Hubei Normal University, 435002, Huangshi, China; College of animal science and technology, Ningxia University, 750021 Yinchuan, China
| | - Ziying Hu
- College of Food Science and Engineering, Ningxia University, 750021 Yinchuan, China
| | - Qin Ma
- College of Food Science and Engineering, Ningxia University, 750021 Yinchuan, China
| | - Chaoyun Yang
- Ningxia Key Laboratory of Ruminant Molecular and Cellular Breeding, Ningxia University, 750021 Yinchuan, China
| | - Anran Zheng
- College of animal science and technology, Ningxia University, 750021 Yinchuan, China; College of Food Science and Engineering, Ningxia University, 750021 Yinchuan, China
| | - Dunhua Liu
- College of animal science and technology, Ningxia University, 750021 Yinchuan, China; College of Food Science and Engineering, Ningxia University, 750021 Yinchuan, China.
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5
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Zou B, Shao L, Liu Y, Sun Y, Li X, Dai R. Muscle fiber characteristics and apoptotic factor differences in beef Longissimus lumborum and Psoas major during early postmortem. Meat Sci 2023; 198:109092. [PMID: 36603399 DOI: 10.1016/j.meatsci.2022.109092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 11/22/2022] [Accepted: 12/29/2022] [Indexed: 01/01/2023]
Abstract
This study was conducted to study muscle fiber characteristics and apoptotic factor differences within 24 h postmortem of bovine longissimus lumborum (LL) and psoas major (PM). Compared to LL, PM had a higher proportion of type I fibers and lower proportion of type II fibers. PM also had higher ROS levels. For bcl-2 family proteins, anti-apoptotic BCL-2 level was lower and pro-apoptotic BAX level was higher in PM. For caspases, at 1 h postmortem, gene and protein expression level of caspase-3 and caspase-9 was higher in PM than that of LL. The levels of DNA damage apoptotic factors ABL1, AIF and ENDOG was higher in PM than in LL. The results suggested that apoptotic gene and protein expression were different in muscles with different fiber type composition. These findings provided insights into muscle fiber and apoptotic factor differences during early postmortem in bovine PM and LL.
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Affiliation(s)
- Bo Zou
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Lele Shao
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Yana Liu
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Yingying Sun
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Xingmin Li
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Ruitong Dai
- Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China.
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Li R, Luo R, Luo Y, Hou Y, Wang J, Zhang Q, Chen X, Hu L, Zhou J. Biological function, mediate cell death pathway and their potential regulated mechanisms for post-mortem muscle tenderization of PARP1: A review. Front Nutr 2022; 9:1093939. [PMID: 36590225 PMCID: PMC9797534 DOI: 10.3389/fnut.2022.1093939] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Accepted: 11/30/2022] [Indexed: 12/23/2022] Open
Abstract
Tenderness is a key attribute of meat quality that affects consumers' willingness to purchase meat. Changes in the physiological environment of skeletal muscles following slaughter can disrupt the balance of redox homeostasis and may lead to cell death. Excessive accumulation of reactive oxygen species (ROS) in the myocytes causes DNA damage and activates poly ADP-ribose polymerase 1 (PARP1), which is involved in different intracellular metabolic pathways and is known to affect muscle tenderness during post-slaughter maturation. There is an urgent requirement to summarize the related research findings. Thus, this paper reviews the current research on the protein structure of PARP1 and its metabolism and activation, outlines the mechanisms underlying the function of PARP1 in regulating muscle tenderness through cysteine protease 3 (Caspase-3), oxidative stress, heat shock proteins (HSPs), and energy metabolism. In addition, we describe the mechanisms of PARP1 in apoptosis and necrosis pathways to provide a theoretical reference for enhancing the mature technology of post-mortem muscle tenderization.
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Affiliation(s)
- Rong Li
- School of Food and Wine, Ningxia University, Yinchuan, China,National R & D Center for Mutton Processing, Yinchuan, China
| | - Ruiming Luo
- School of Food and Wine, Ningxia University, Yinchuan, China,National R & D Center for Mutton Processing, Yinchuan, China
| | - Yulong Luo
- School of Food and Wine, Ningxia University, Yinchuan, China,National R & D Center for Mutton Processing, Yinchuan, China,*Correspondence: Yulong Luo,
| | - Yanru Hou
- School of Food and Wine, Ningxia University, Yinchuan, China,National R & D Center for Mutton Processing, Yinchuan, China
| | - Jinxia Wang
- School of Food and Wine, Ningxia University, Yinchuan, China,National R & D Center for Mutton Processing, Yinchuan, China
| | - Qian Zhang
- School of Food and Wine, Ningxia University, Yinchuan, China,National R & D Center for Mutton Processing, Yinchuan, China
| | - Xueyan Chen
- School of Food and Wine, Ningxia University, Yinchuan, China,National R & D Center for Mutton Processing, Yinchuan, China
| | - Lijun Hu
- School of Food and Wine, Ningxia University, Yinchuan, China
| | - Julong Zhou
- School of Food and Wine, Ningxia University, Yinchuan, China
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Shrinkage Properties and Their Relationship with Degradation of Proteins Linking the Endomysium and Myofibril in Lamb Meat Submitted to Heating or Air Drying. Foods 2022; 11:foods11152242. [PMID: 35954013 PMCID: PMC9368109 DOI: 10.3390/foods11152242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 07/23/2022] [Accepted: 07/25/2022] [Indexed: 01/27/2023] Open
Abstract
The shrinkage of the connective tissue and myofiber of lamb meat submitted to heat treatment or air drying at different storage stages (1, 5 and 7 days) was evaluated herein. The longitudinal and transverse shrinkage of heated lamb meat was significantly influenced by storage time and water bath heating temperature (50 °C, 70 °C and 90 °C) (p < 0.001). In contrast, the shrinkage of air-dried lamb meat was not influenced by storage time (p > 0.05). The microstructure of heated lamb meat, namely, the distance between muscle fascicles, the distance between myofibril networks, the area of myofibril networks, and the endomysium circumference, was significantly influenced by storage time (p < 0.05). During storage, the proportion of muscle fibers completely detached from endomysium increased, which could be due to the progressive degradation of proteins linking the endomysium and myofibril, including β-dystroglycan, α-dystroglycan, integrin-β1, and dystrophin. However, degradation of such proteins did not influence the shrinkage of lamb meat stored for five days or longer, since the decreased distance between myofibril networks indicated a higher shrinkage ratio of the endomysium compared to myofibers in samples air-dried at 35 °C or heated at 90 °C. The effect of these proteins on the shrinkage of heated lamb meat (raw meat stored for 1 day or less time) requires further elucidation.
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Calcium supplementation in low nutrient density diet for meat ducks improves breast meat tenderness associated with myocyte apoptosis and proteolytic changes. ANIMAL NUTRITION 2022; 9:49-59. [PMID: 35949985 PMCID: PMC9344325 DOI: 10.1016/j.aninu.2021.10.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 08/12/2021] [Accepted: 10/14/2021] [Indexed: 11/20/2022]
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9
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Tian Z, Li X, Shi X, Chen C. Effects of nitric oxide synthase inhibitor on mitochondria apoptosis and meat quality in postmortem Gannan yak (Bos grunniens) meat. J Food Biochem 2022; 46:e14234. [PMID: 35608959 DOI: 10.1111/jfbc.14234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 04/24/2022] [Accepted: 05/03/2022] [Indexed: 11/28/2022]
Abstract
This research aimed to explore the effects of the nitric oxide synthase (NOS) inhibitor (L-NAME) on mitochondria apoptosis in postmortem Gannan yak (Bos grunniens) longissimus dorsi (LD) muscle and to explore its effect on meat quality further. The Gannan yak meat samples were treated with the control group (0.9% NaCl) and L-NAME (20, 60, and 100 mM) for 24 h and then stored for 0, 1, 3, 5, and 7 days at 4°C. NOS activity and NO content were investigated, and the parameters of mitochondrial apoptosis of the postmortem Gannan yak meat were determined. Meanwhile, the meat quality such as the centrifugation loss, meat color, and myofibril fragmentation index (MFI) was evaluated. The results indicated that after treatment with L-NAME, NOS activity and NO content decreased, causing mitochondrial membrane damage, Bax protein, and Cyt-c levels increased, and resulted in increased activities of caspase-9 and -3, promoting the occurrence of mitochondrial apoptosis. Furthermore, it increased the tenderness and water retention of Gannan yak meat. The results indicated that NOS inhibitor played a regulatory role in postmortem Gannan yak meat quality by regulating mitochondria apoptosis during postmortem aging. PRACTICAL APPLICATIONS: The meat's tenderness is often considered the most important factor affecting consumers' willingness to repurchase. The relationship of caspases and MFI suggested that L-NAME played a regulatory role in postmortem Gannan yak meat quality by regulating mitochondria apoptosis during postmortem aging. This study provides valuable information for the development of the Gannan yak economy in Tibetan areas.
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Affiliation(s)
- Zhu Tian
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.,College of Biological and Geographical Science, Yili Normal University, Xinjiang, China
| | - Xueru Li
- College of Biological and Geographical Science, Yili Normal University, Xinjiang, China
| | - Xixiong Shi
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Cheng Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
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Ma J, Yu Q, Han L. The effect of postmortem pH decline rate on caspase-3 activation and tenderness of bovine skeletal muscle during aging. J Food Biochem 2022; 46:e14215. [PMID: 35484879 DOI: 10.1111/jfbc.14215] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 03/30/2022] [Accepted: 04/05/2022] [Indexed: 01/13/2023]
Abstract
This study aimed to investigate the effect of postmortem pH decline rate on caspase-3 activity and bovine muscle tenderness during aging. Protein denaturation, reactive oxygen species (ROS) levels, mitochondrial apoptosis factors, and shear force were assessed in bovine muscles with different pH decline rates. The results showed that, compared with the slow group, the fast pH decline group had a 1.79% and 1.39% higher sarcoplasmic protein denaturation at 6 and 12 h, respectively (p < .05), and a significantly or extremely significantly higher ROS levels at 6-24 (p < .05, p < .01). Moreover, the fast group had a 14.05%, 22.39%,18.34%, and 25.28% of higher mitochondrial dysfunction at 6, 12, 24, and 72 h, respectively (p < .05); a 16.71%, 23.39%, 17.05%, and 26.61% of lower cytochrome c reduction levels at 6, 12, 24, and 120 h, respectively (p < .05); a significantly increased caspase-3 activity and proportion of apoptotic nuclei at 12-168 and 24-168 h, respectively (p < .05); and a 5.70%, 7.24%, 12.16%, 10.10% and 10.49% decreased shear force at 12, 24, 72,120, and 168 h, respectively (p < .05). These results demonstrated that the fast postmortem pH decline enhanced caspase-3 activation and bovine muscle tenderization by mitochondrial dysfunction-induced apoptosis during aging. PRACTICAL APPLICATIONS: Beef tenderness has long been one of the most important concerns for consumers and the meat industry. To date, the postmortem aging process has been an effective way to improve the tenderness of chilled beef. However, changes in many of the elements in a cattle's muscle after slaughter might actually determine the final tenderness of the meat. The present study suggested that the fast postmortem pH decline could promote the activation of caspase-3 and improve the tenderness of beef during aging. This finding can provide a basis for the meat processing industry to produce beef with high tenderness. In the future, beef tenderness could even be improved by adjusting the glycolytic rate and pH of muscle for a short time after slaughter.
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Affiliation(s)
- Jibing Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
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Yayuan Y, Ling H, Qunli Y, Yongfang G, Hongmei S. Effects of caspase activity of yak meat and internal environment changing during aging. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1362-1371. [PMID: 35250061 PMCID: PMC8882741 DOI: 10.1007/s13197-021-05145-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/07/2020] [Accepted: 08/11/2020] [Indexed: 12/14/2022]
Abstract
The objective of this study was to investigate the protease family caspases in skeletal muscle and their potential contribution to postmortem proteolysis and meat tenderization. Nine yaks were slaughtered, and samples of Longissimus dorsal were injected with AC-DEVD-CHO at a ratio of 1:1 (w/v) and then stored at 4 °C for 2, 6, 12, 24, 72, and 120 h. Results indicate that the morphological changes of the muscle fibers are significantly obstructed, which is not conducive to the subsequent degradation of proteins. After inhibiting the activity of Caspase- 3, the activity of Caspase-8 and 9 and the energy metabolism was affected. In the case of without inhibition of caspase, the pH value decreased and then increased. The meat color and the water retention are better, the muscle fiber skeleton protein degradation is remarkable, the tenderness is improved. Furthermore, yak meat tenderness was improved by apoptotic pathway during aging.
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Affiliation(s)
- Yang Yayuan
- College of Food Science and Engineering, Gansu Agricultural University, 1, Yingmen Village, Anning, Lanzhou, 730070 Gansu People's Republic of China
| | - Han Ling
- College of Food Science and Engineering, Gansu Agricultural University, 1, Yingmen Village, Anning, Lanzhou, 730070 Gansu People's Republic of China
| | - Yu Qunli
- College of Food Science and Engineering, Gansu Agricultural University, 1, Yingmen Village, Anning, Lanzhou, 730070 Gansu People's Republic of China
| | - Gao Yongfang
- College of Food Science and Engineering, Gansu Agricultural University, 1, Yingmen Village, Anning, Lanzhou, 730070 Gansu People's Republic of China
| | - Shi Hongmei
- Gannan Tibetan Autonomous Prefecture Institute of Animal Science, No. 43, People East Street, Hezuo, 747000 Gannan Tibetan Autonomous Prefecture People's Republic of China
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12
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Zhai C, Huff-Lonergan EJ, Lonergan SM, Nair MN. Housekeeping Proteins in Meat Quality Research: Are They Reliable Markers for Internal Controls in Western Blot? A Mini Review. MEAT AND MUSCLE BIOLOGY 2022. [DOI: 10.22175/mmb.11551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Advancements in technology and analytical methods enable researchers to explore the biochemical events that cause variation in meat quality. Among those, western blot techniques have been successfully used in identifying and quantifying the key proteins that have critical functions in the development of meat quality. Housekeeping proteins, like β-actin, glyceraldehyde 3-phosphate dehydrogenase (GAPDH), and tubulins are often used as internal controls in western blots to normalize the abundance of the protein of interest. However, there are increasing concerns about using housekeeping proteins for western blot normalization, as these proteins do not demonstrate any loading differences above the relatively small total protein loading amounts of 10μg. In addition, the interaction between these housekeeping proteins and programmed cell death processes highlights the concerns about using the housekeeping protein as the internal control in meat quality research. Moreover, recent proteomic research has indicated that the abundance of some housekeeping proteins, like β-actin, GAPDH, and tubulin, can be altered by preslaughter stress, dietary supplementation, sex, slaughter method, genotype, breed, aging period, muscle type, and muscle portion. Furthermore, these housekeeping proteins could have differential expression in meat with differing color stability, tenderness, and water holding capacity. Therefore, this review aims to examine the realities of using housekeeping proteins as the loading control in meat quality research and introduce some alternative methods that can be used for western blot normalization.
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Affiliation(s)
- Chaoyu Zhai
- Colorado State University Department of Animal Sciences
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13
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The apoptosis of grass carp (Ctenopharyngodon idella) muscle during postmortem condition regulated by the cytokines via TOR and NF-κB signaling pathways. Food Chem 2022; 369:130911. [PMID: 34455325 DOI: 10.1016/j.foodchem.2021.130911] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 07/17/2021] [Accepted: 08/17/2021] [Indexed: 11/23/2022]
Abstract
Postmortem alteration by apoptosis has significant effects on flesh quality. Currently, the information necessary to understand the apoptotic behavior and the molecular mechanisms during postmortem alteration in fish muscle is still lacking. Activation of apoptosis and the cytokines involved in regulating apoptosis in fish muscle were evaluated during postmortem condition at 4 °C for 5 days in terms of apoptotic morphology changes, nucleus DNA fragmentation, caspases activation and related gene expressions. The triggering apoptotic mechanisms associated with multiple cytokines transcriptional levels showed that the up-regulated pro-apoptotic mediators [IFN-γ2, TNF-α, IL-6, IL-1β, IL-17D, IL-12p35 and IL-10 (except IL-15)] and the down-regulated anti-apoptotic mediators of [IL-8 and IL-11 (except TGF-β and IL-4)] both regulated apoptosis at early stage, which were regulated by NF-κB and TOR, respectively. Results suggested that transcriptional regulation of multiple cytokines produce a positive outcome on triggering apoptosis.
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14
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Ma J, Chen C, Yu Q, Han L. AMP-activated protein kinase contributes to myofibrillar protein hydrolysis in bovine skeletal muscle through postmortem mitochondrial dysfunction-induced apoptosis. J Food Biochem 2021; 46:e14028. [PMID: 34894156 DOI: 10.1111/jfbc.14028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2021] [Revised: 10/17/2021] [Accepted: 11/09/2021] [Indexed: 11/30/2022]
Abstract
This study aimed to verify the role of AMP-activated protein kinase (AMPK) in mitochondrial dysfunction-induced apoptosis and postmortem bovine muscle tenderization. AMPK phosphorylation levels, mitochondrial dysfunction, mitochondrial apoptotic factors, and myofibrillar protein hydrolysis were assessed in the control group and Compound C (AMPK inhibitor) group over a 168 hr aging period. Compared with the Compound C group, the control group had an extremely significantly increased AMPK activity at 6-120 hr (p < .01) and a 62.3% and 42.1% higher mitochondrial Bax/Bcl-2 ratio at 6 and 12 hr, respectively (p < .05). Moreover, the control group had a significantly or extremely significantly higher mitochondrial dysfunction and cytoplasmic cytochrome c content at 6-72 and 12-72 hr, respectively (p < .05, p < .01); a 23.2%, 26.5%, and 26.1% increased caspase-3 expression levels at 12, 24, and 72 hr, respectively (p < .05); a significantly higher proportion of apoptotic nuclei at 24-168 hr (p < .05); and a 30.8%, 35.8%, 43.9%, and 39.5% increased production of 45-, 38-, 36-, 30-, and 28-kDa proteins at 168 hr, respectively (p < .05). Taken together, these results suggested that activated AMPK promoted mitochondrial apoptosis and bovine muscle tenderization during postmortem aging by increasing the Bax/Bcl-2 ratio on the mitochondrial membrane. PRACTICAL APPLICATIONS: Based on consumer preference, chilled fresh meat is gradually becoming the future trend of the meat industry. Poorly tenderized beef often affects consumers' desire to make secondary purchases and leads to large losses to the meat industry. Therefore, AMP-activated protein kinase, which regulates postmortem mitochondrial apoptosis and bovine muscle tenderization, is a valid research target.
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Affiliation(s)
- Jibing Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Cheng Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
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15
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Wang LL, Du RS, Li J, Cai ZJ, Han L, Mao Y, Zhou YY, Yu QL, Chen LH. The potential mediation of nitric oxide in the activation of mitochondrion-dependent apoptosis and yak meat tenderness during postmortem aging. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101131] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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16
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Zhang J, Ge W, Yu Q. Structural evaluation of cytochrome c by Raman spectroscopy and its relationship with apoptosis and protein degradation in postmortem bovine muscle. Food Chem 2021; 362:130189. [PMID: 34087710 DOI: 10.1016/j.foodchem.2021.130189] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2020] [Revised: 04/29/2021] [Accepted: 05/23/2021] [Indexed: 11/25/2022]
Abstract
Structural changes of cytochrome c and its relationship with apoptosis and protein degradation of bovine muscle during postmortem aging were investigated. Results from amide I and amide II ~ VI showed that the π* orbital d electron decreased, the π electron density increased, and the frequency of the C-N stretching vibration increased. The distance between heme Fe and N atoms of the porphyrin decreased, the bond length decreased, and the heme core size decreased. Besides, Fe ligand vibration related Raman bands of cytochrome c had red (right) shift gradually with the extension of aging. The apoptotic rate and the degradation products of desmin and troponin-T were increased (P < 0.05). Correlation analysis results suggested that Fe ligand vibration, not amide I ~ VI related Raman bands were correlated with cytochrome c mediated apoptosis and degradation of myofibrillar protein of bovine muscle during aging.
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Affiliation(s)
- Jiaying Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Wupeng Ge
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
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17
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Chen C, Guo Z, Ma G, Ma J, Zhang Z, Yu Q, Han L. Lysosomal Fe2+contributes to myofibrillar protein degradation through mitochondrial-dysfunction-induced apoptosis. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111197] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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18
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Mitochondrial apoptosis and proteolytic changes of myofibrillar proteins in two different pork muscles during aging. Food Chem 2020; 319:126571. [DOI: 10.1016/j.foodchem.2020.126571] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2019] [Revised: 02/07/2020] [Accepted: 03/05/2020] [Indexed: 01/01/2023]
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19
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Involvement of protein S-nitrosylation in regulating beef apoptosis during postmortem aging. Food Chem 2020; 326:126975. [PMID: 32413758 DOI: 10.1016/j.foodchem.2020.126975] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2020] [Revised: 04/29/2020] [Accepted: 05/03/2020] [Indexed: 12/19/2022]
Abstract
This study was the first attempt to explore the effect of protein S-nitrosylation on the progress of apoptosis in postmortem beef semimembranosus muscle (SM). Five beef SM were incubated with S-nitrosoglutathione (GSNO, nitric oxide donor), control, or Nω-nitro-l-arginine methyl ester hydrochloride (l-NAME, nitric oxide synthase inhibitor). Results suggest that compared to the control, more chromatin condensation, nucleusfragmentation, apoptoticbody formation, and mitochondrialswelling were observed in the l-NAME group while these apoptosis-related morphological changes were retarded in the GSNO group. Notably, there were fewer apoptotic nuclei in the GSNO group and more apoptotic nuclei in the l-NAME group compared to the control (P < 0.05). Additionally, caspase-3 and -9 activities and caspase-3 activation were greatly decreased by GSNO treatment and increased by l-NAME treatment (P < 0.05). The morphological and biochemical results indicate that protein S-nitrosylation could play a negative regulatory role in beef apoptosis during postmortem aging.
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20
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Proteolytic changes of myofibrillar and small heat shock proteins in different bovine muscles during aging: Their relevance to tenderness and water-holding capacity. Meat Sci 2020; 163:108090. [PMID: 32087505 DOI: 10.1016/j.meatsci.2020.108090] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2019] [Revised: 02/11/2020] [Accepted: 02/12/2020] [Indexed: 01/30/2023]
Abstract
The objective of this study was to determine the proteolytic changes of myofibrillar and small heat shock proteins (HSPs) in different muscles during aging and to evaluate their relevance to meat quality attributes. From 8 beef carcasses, longissimus lumborum (LL), semimembranosus (SM), and psoas major (PM) muscles were obtained, cut into sections and assigned to various aging periods up to 23d. PM exhibited limited aging potential in quality developments shown by lower extents of shear force, water-holding capacity (WHC), and proteolytic changes, including calpain 1 autolysis, troponin T, and HSP27 compared to LL and SM. Conversely, LL had an increase in tenderization and WHC, which was accompanied with more extended calpain 1 autolysis, proteolysis and HSP27 degradation, compared with other muscles. The results of this study suggest that postmortem proteolytic changes of myofibrillar proteins, small HSPs and apoptotic factors occur in a muscle-specific manner, which is likely attributed to different rate and extent of meat quality developments of each muscle during aging.
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21
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Ramos PM, Wright SA, Delgado EF, van Santen E, Johnson DD, Scheffler JM, Elzo MA, Carr CC, Scheffler TL. Resistance to pH decline and slower calpain-1 autolysis are associated with higher energy availability early postmortem in Bos taurus indicus cattle. Meat Sci 2019; 159:107925. [PMID: 31476681 DOI: 10.1016/j.meatsci.2019.107925] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Revised: 08/23/2019] [Accepted: 08/23/2019] [Indexed: 11/16/2022]
Abstract
Beef from Bos taurus indicus is associated with toughness compared to Bos taurus taurus, suggesting there is antagonism between adaptability to heat and beef quality. Resistance to cellular stress in muscle may be protective postmortem, thereby delaying its conversion to meat. Therefore, our objective was to determine pH decline, calpain-1 and caspase 3 activation, and proteolysis in different biological cattle types. Angus, Brangus, and Brahman steers (n = 18) were harvested, and Longissimus lumborum were assessed postmortem for pH decline, ATP content, protease activation, and calpastatin content; and myofibrillar protein degradation was evaluated in beef aged to 14d. Brahman Longissimus lumborum exhibited resistance to pH decline, greater ATP content at 1 h, and delayed calpain-1 autolysis. Although content of caspase-3 zymogen was lower in Brahman, there was no evidence of caspase-3 mediated proteolysis. Greater resistance to energetic and pH changes early postmortem in Brahman Longissimus lumborum are associated with calpain-1 autolysis but not mitochondria mediated apoptosis.
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Affiliation(s)
- Patricia M Ramos
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611-0910, USA; Department of Animal Sciences, "Luiz de Queiroz" College of Agriculture, University of Sao Paulo, Av. Padua Dias, 11, CEP, 13418-900 Piracicaba, Sao Paulo, Brazil
| | - Shelby A Wright
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611-0910, USA
| | - Eduardo F Delgado
- Department of Animal Sciences, "Luiz de Queiroz" College of Agriculture, University of Sao Paulo, Av. Padua Dias, 11, CEP, 13418-900 Piracicaba, Sao Paulo, Brazil
| | - Edzard van Santen
- Agronomy Department, University of Florida, Gainesville, FL 32611-0500, USA
| | - D Dwain Johnson
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611-0910, USA
| | - Jason M Scheffler
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611-0910, USA
| | - Mauricio A Elzo
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611-0910, USA
| | - C Chad Carr
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611-0910, USA
| | - Tracy L Scheffler
- Department of Animal Sciences, University of Florida, Gainesville, FL 32611-0910, USA.
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22
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Yu Q, Tian X, Sun C, Shao L, Li X, Dai R. Comparative transcriptomics to reveal muscle-specific molecular differences in the early postmortem of Chinese Jinjiang yellow cattle. Food Chem 2019; 301:125262. [PMID: 31377625 DOI: 10.1016/j.foodchem.2019.125262] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2019] [Revised: 07/05/2019] [Accepted: 07/25/2019] [Indexed: 01/09/2023]
Abstract
Differences in the expression of functional genes between beef Longissimus Lumborum (LL) and Psoas Major (PM) are not well understood. The aim of present study is to reveal transcriptome changes of beef LL and PM during early postmortem by high-throughput Illumina Hiseq4000 Sequencing. Hierarchical clustering analysis indicated significant differences in transcriptome profiles between LL and PM as well as 1 h and 12 h postmortem. A total of 65 genes differentially expressed between LL and PM (fold change ≥3, and p < 0.05; 34 were up-regulated in LL and 31 in PM), and the majority of them (53 genes) occurred at 12 h postmortem. These differentially expressed genes mainly involved in energy production and conversion, nucleotide metabolic, posttranslational modification, and transcription. KEGG analysis revealed that oxidative phosphorylation was one of the important pathways. This study gave new perspectives to understand the underlying mechanisms associated with muscle-specific beef quality.
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Affiliation(s)
- Qianqian Yu
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Xiaojing Tian
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Chengfeng Sun
- College of Life Science, Yantai University, No. 30 Qingquan Road, Laishan District, Yantai, Shandong Province, PR China
| | - Lele Shao
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Xingmin Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China.
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23
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Zhang J, Li M, Yu Q, Han L, Ma Z. Effects of Lysosomal-Mitochondrial Apoptotic Pathway on Tenderness in Post-Mortem Bovine Longissimus Muscle. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:4578-4587. [PMID: 30933511 DOI: 10.1021/acs.jafc.9b00894] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The objective of this study was to investigate the mechanism underlying lysosome-mediated apoptosis, the cross-talk between the lysosomes and mitochondria, and the effect of the pathway on bovine longissimus muscle tenderness during 7 d post-mortem aging through the observation and analysis of longissimus dorsi (LD) muscles of six crossbred cattle. Results showed that an elevated reactive oxygen species level ( P < 0.05) can damage lysosomal membrane stability ( P < 0.05) through accumulating redox-active iron of bovine muscle during post-mortem aging. In addition, the activities of cathepsins B and D increased with post-mortem aging ( P < 0.05). Moreover, cathepsin B and D activated Bid and Bax in the mitochondria ( P < 0.05). Activated Bid and Bax triggered mitochondrial membrane permeability ( P < 0.05) and further activated caspase-9 and caspase-3 ( P < 0.05), leading to apoptosis. Ultimately, the tenderness of bovine muscle was improved during post-mortem aging ( P < 0.05). Importantly, cathepsin D plays a crucial role in the lysosomal-mitochondrial apoptotic pathway and tenderness in post-mortem muscle. These findings provide new insights into the apoptotic pathway of bovine muscle during post-mortem aging.
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Affiliation(s)
- Jiaying Zhang
- College of Food Science and Engineering , Gansu Agricultural University , Lanzhou 730070 , China
| | - Mengqi Li
- College of Food Science and Engineering , Gansu Agricultural University , Lanzhou 730070 , China
| | - Qunli Yu
- College of Food Science and Engineering , Gansu Agricultural University , Lanzhou 730070 , China
| | - Ling Han
- College of Food Science and Engineering , Gansu Agricultural University , Lanzhou 730070 , China
| | - Zuolin Ma
- College of Food Science and Engineering , Gansu Agricultural University , Lanzhou 730070 , China
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24
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Effect of mitochondrial cytochrome c release and its redox state on the mitochondrial-dependent apoptotic cascade reaction and tenderization of yak meat during postmortem aging. Food Res Int 2018; 111:488-497. [DOI: 10.1016/j.foodres.2018.05.049] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2017] [Revised: 05/16/2018] [Accepted: 05/19/2018] [Indexed: 12/31/2022]
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25
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Zhang J, Yu Q, Han L, Chen C, Li H, Han G. Study on the apoptosis mediated by cytochrome c and factors that affect the activation of bovine longissimus muscle during postmortem aging. Apoptosis 2018; 22:777-785. [PMID: 28405769 DOI: 10.1007/s10495-017-1374-2] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
This study investigates whether bovine longissimus muscle cell apoptosis occurs during postmortem aging and whether apoptosis is dependent on the mitochondria pathway. This study also determines the apoptosis process mediated by cytochrome c after its release from mitochondria and the factors that affect the activation processes. Results indicate that apoptotic nuclei were detected at 12 h postmortem. Cytochrome c release from the mitochondria to the cytoplasm activated the caspase-9 and caspase-3 at early postmortem aging and the activation of caspase-9 occurs before the activation of caspase-3. The pH level decreased during the first 48 h postmortem, whereas the mitochondria membrane permeability increased from 6 to 12 h. Results demonstrate that an apoptosis process of bovine muscle occurred during postmortem aging. Apoptosis was dependent on the mitochondria pathway and occurred at early postmortem aging. Increased mitochondria membrane permeability and low pH are necessary conditions for the release of cytochrome c during postmortem aging.
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Affiliation(s)
- Jiaying Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, China.
| | - Ling Han
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, China
| | - Cheng Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, China
| | - Hang Li
- Chongqing Heng Du Agricultural Development Co., Ltd., Fengdu, 408200, China
| | - Guangxing Han
- Shandong Lorain Corporation Co., Ltd., Linyi, 276600, China
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26
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Nagasaka R, Harigaya A, Ohshima T. Effect of Proteolysis on the Meat Quality of a Brand Fish, Red Sea Bream <i>Pagrus major</i>. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Reiko Nagasaka
- Dept. of Food Science and Technology, Tokyo University of Marine Science and Technology
| | - Atsuko Harigaya
- Dept. of Food Science and Technology, Tokyo University of Marine Science and Technology
| | - Toshiaki Ohshima
- Dept. of Food Science and Technology, Tokyo University of Marine Science and Technology
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27
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Effect of mitochondrial apoptotic activation through the mitochondrial membrane permeability transition pore on yak meat tenderness during postmortem aging. Food Chem 2017; 234:323-331. [DOI: 10.1016/j.foodchem.2017.04.185] [Citation(s) in RCA: 79] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2016] [Revised: 04/25/2017] [Accepted: 04/29/2017] [Indexed: 12/23/2022]
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28
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Huang F, Ding Z, Zhang C, Hu H, Zhang L, Zhang H. Effects of calcium and zinc ions injection on caspase-3 activation and tenderness in post-mortem beef skeletal muscles. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13631] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Feng Huang
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
- Academy of Food and Nutrition Health; Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Hefei 238000 China
- College of Staple Food Technology; Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Harbin 151900 China
| | - Zhenjiang Ding
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Chunjiang Zhang
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
- Academy of Food and Nutrition Health; Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Hefei 238000 China
- College of Staple Food Technology; Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Harbin 151900 China
| | - Honghai Hu
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
- Academy of Food and Nutrition Health; Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Hefei 238000 China
- College of Staple Food Technology; Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Harbin 151900 China
| | - Liang Zhang
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
- Academy of Food and Nutrition Health; Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Hefei 238000 China
- College of Staple Food Technology; Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Harbin 151900 China
| | - Hong Zhang
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
- Academy of Food and Nutrition Health; Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Hefei 238000 China
- College of Staple Food Technology; Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences; Harbin 151900 China
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29
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Guo B, Zhang W, Tume RK, Hudson NJ, Huang F, Yin Y, Zhou G. Disorder of endoplasmic reticulum calcium channel components is associated with the increased apoptotic potential in pale, soft, exudative pork. Meat Sci 2016; 115:34-40. [PMID: 26802614 DOI: 10.1016/j.meatsci.2016.01.003] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2015] [Revised: 12/24/2015] [Accepted: 01/09/2016] [Indexed: 12/21/2022]
Abstract
Eight pale, soft and exudative (PSE) and eight reddish-pink, firm and non-exudative (RFN) porcine longissimus muscle samples were selected based on pH and L* at 1h postmortem (PM), and drip loss at 24h PM, and used to evaluate the cellular calcium and apoptosis status. We found that SERCA1 was decreased, while IP3R was decreased in PSE meat (P<0.05), indicative of the overloaded sarcoplasmic calcium status. In PSE meat, the pro-apoptotic factor BAX was increased while the anti-apoptotic factor Bcl-2 was decreased (P<0.05). The significantly increased activity of caspase 3 and the expression of its cleavage fragment suggested higher apoptotic potential in PSE meat compared with RFN meat (P<0.05). Moreover, the significantly higher expression level of cytochrome C (P<0.05) suggests the important role of mitochondria during apoptosis appearance in PSE meat. Taken together, our data inferred that the calcium channel disorder present in PSE meat was associated with the increased apoptotic potential.
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Affiliation(s)
- Bing Guo
- Key Laboratory of Meat Processing and Quality Control, Synergetic Innovation Centre of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agriculture University, Nanjing 210095, China
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, Synergetic Innovation Centre of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agriculture University, Nanjing 210095, China
| | - Ron K Tume
- CSIRO Food and Nutrition Flagship, 39 Kessels Road, Queensland 4108, Australia
| | - Nicholas J Hudson
- CSIRO Agriculture Flagship, 306 Carmody Road, Queensland 4067, Australia
| | - Feng Huang
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China
| | - Yan Yin
- Key Laboratory of Meat Processing and Quality Control, Synergetic Innovation Centre of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agriculture University, Nanjing 210095, China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Synergetic Innovation Centre of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agriculture University, Nanjing 210095, China.
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30
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Saccà E, Pizzutti N, Corazzin M, Lippe G, Piasentier E. Assessment of calpain and caspase systems activities during ageing of two bovine muscles by degradation patterns of αII spectrin and PARP-1. Anim Sci J 2015; 87:462-6. [PMID: 26950517 DOI: 10.1111/asj.12473] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2015] [Revised: 04/28/2015] [Accepted: 05/07/2015] [Indexed: 11/30/2022]
Abstract
The activities of calpain and caspase systems during ageing in Longissimus lumborum (LL) and Infraspinatus (IS) muscles of Italian Simmental young bulls (Bos taurus) were assessed. Samples from 10 animals were collected within 20 min of exsanguination (T0), after 48 h (T1) and 7 days (T2) post mortem. Calpain and caspase activity were evaluated based on the formation of αII spectrin cleavage products of 145 kDa (SBDP145) and 120 kDa (SBDP120), respectively. Caspase activity was also assessed by the presence of poly (adenosine diphosphate-ribose) polymerase-1 (PARP-1) cleavage product. At T0, LL showed higher levels of SBDP145 than IS (P < 0.01), while SBDP120 and PARP-1 degradation products were similar between muscles. At T1, no difference was found in the level of SBDP145 between muscles, while SBDP120 and PARP-1 cleavage products were not detected. At T2 neither αII spectrin nor PARP-1 cleavage products were found. LL and IS showed different proteolysis after slaughter that was influenced more by calpain than caspase activity, which was detectable only in the early post mortem period.
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Affiliation(s)
- Elena Saccà
- Department of Agricultural and Environmental Sciences, University of Udine, Udine, Italy
| | - Nicoletta Pizzutti
- Department of Agricultural and Environmental Sciences, University of Udine, Udine, Italy
| | - Mirco Corazzin
- Department of Agricultural and Environmental Sciences, University of Udine, Udine, Italy
| | - Giovanna Lippe
- Department of Food Science, University of Udine, Udine, Italy
| | - Edi Piasentier
- Department of Agricultural and Environmental Sciences, University of Udine, Udine, Italy
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31
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Huang F, Huang M, Zhang H, Zhang C, Zhang D, Zhou G. Changes in apoptotic factors and caspase activation pathways during the postmortem aging of beef muscle. Food Chem 2015. [PMID: 26212948 DOI: 10.1016/j.foodchem.2015.05.056] [Citation(s) in RCA: 68] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The pathway of apoptosis (effector caspase activation) in beef muscle cells was investigated by examining the expression of apoptotic factors during postmortem (PM) storage of beef muscle. Results showed that caspase-3 could be activated in PM beef muscle. The expression of cytochrome c increased in the cytosolic fraction but significantly decreased in the mitochondrial fraction in the early PM period, which demonstrated that cytochrome c was released from mitochondrion to cytoplasm. The expression of the anti-apoptotic factor Bcl-2 did not show any visible change, and that of pro-apoptotic factor Bax increased during PM storage. Expression of the heat-shock protein Hsp27 significantly decreased with increased PM time. These results demonstrated that the mitochondrial pathway was one of the apoptosis pathways in PM beef muscle and that Bax and Hsp27 were two key regulation factors in apoptosis in PM beef muscle.
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Affiliation(s)
- Feng Huang
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Ming Huang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Hong Zhang
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Chunjiang Zhang
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Dequan Zhang
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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Athinarayanan J, Alshatwi AA, Periasamy VS, Al-Warthan AA. Identification of nanoscale ingredients in commercial food products and their induction of mitochondrially mediated cytotoxic effects on human mesenchymal stem cells. J Food Sci 2015; 80:N459-64. [PMID: 25586546 DOI: 10.1111/1750-3841.12760] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2014] [Accepted: 11/19/2014] [Indexed: 01/05/2023]
Abstract
Titanium dioxide (E171) and silicon dioxide (E551) are common additives found in food products, personal-care products, and many other consumer products used in daily life. Recent studies have reported that these food additives (manufactured E171 and E551) contain nanosized particles of less than 100 nm. However, the particle size distribution and morphology of added TiO2 and SiO2 particles are not typically stated on the package label. Furthermore, there is an increasing debate regarding health and safety concerns related to the use of synthetic food additives containing nanosized ingredients in consumer products. In this study, we identified the size and morphology of TiO2 and SiO2 particles in commercially available food products by using transmission electron microscope (TEM). In addition, the in vitro toxicological effects of E171 and E551 on human mesenchymal stem cells (hMSCs), an adult stem cell-based model, were assessed using the MTT assay and a flow cytometry-based JC-1 assay. Our TEM results confirmed the presence of nanoscale ingredients in food products, and the in vitro toxicology results indicated that the nanoscale E171 and E551 ingredients induced dose-dependent cytotoxicity, changes in cellular morphology, and the loss of mitochondrial trans-membrane potential in hMSCs. These preliminary results clearly demonstrated that the nanoscale E171 and E551 particles had adverse effects on hMSCs by inducing oxidative stress-mediated cell death. Accordingly, further studies are needed to identify the specific pathway involved, with an emphasis on differential gene expression in hMSCs.
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Affiliation(s)
- Jegan Athinarayanan
- Nanobiotechnology and Molecular Biology Research Lab, Dept. of Food Science and Nutrition, College of Food Science and Agriculture, College of Food Science and Agriculture, King Saud Univ, P.O. Box 2455, Riyadh-11451, Saudi Arabia
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Huang H, Larsen MR, Palmisano G, Dai J, Lametsch R. Quantitative phosphoproteomic analysis of porcine muscle within 24 h postmortem. J Proteomics 2014; 106:125-39. [PMID: 24769528 DOI: 10.1016/j.jprot.2014.04.020] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2014] [Revised: 04/07/2014] [Accepted: 04/12/2014] [Indexed: 01/20/2023]
Abstract
UNLABELLED Protein phosphorylation can regulate most of the important processes in muscle, such as metabolism and contraction. The postmortem (PM) metabolism and rigor mortis have essential effects on meat quality. In order to identify and characterize the protein phosphorylation events involved in meat quality development, a quantitative mass spectrometry-based phosphoproteomic study was performed to analyze the porcine muscle within 24h PM using dimethyl labeling combined with the TiSH phosphopeptide enrichment strategy. In total 305 unique proteins were identified, including 160 phosphoproteins with 784 phosphorylation sites. Among these, 184 phosphorylation sites on 93 proteins had their phosphorylation levels significantly changed. The proteins involved in glucose metabolism and muscle contraction were the two largest clusters of phosphoproteins with significantly changed phosphorylation levels in muscle within 24 h PM. The high phosphorylation level of heat shock proteins (HSPs) in early PM may be an adaptive response to slaughter stress and protect muscle cell from apoptosis, as observed in the serine 84 of HSP27. This work indicated that PM muscle proteins underwent significant changes at the phosphorylation level but were relatively stable at the total protein level, suggesting that protein phosphorylation may have important roles in meat quality development through the regulation of proteins involved in glucose metabolism and muscle contraction, thereby affecting glycolysis and rigor mortis development in PM muscle. BIOLOGICAL SIGNIFICANCE The manuscript describes the characterization of postmortem (PM) porcine muscle within 24 h postmortem from the perspective of protein phosphorylation using advanced phosphoproteomic techniques. In the study, the authors employed the dimethyl labeling combined with the TiSH phosphopeptide enrichment and LC-MS/MS strategy. This was the first high-throughput quantitative phosphoproteomic study in PM muscle of farm animals. In the work, both the proteome and phosphoproteome were analyzed, and the large number of identified peptides, phosphopeptides and phosphorylation sites can greatly enrich the current farm animal protein database. The proteins involved in glycometabolism, muscle contraction and heat shock proteins (HSPs) showed significantly changed phosphorylation levels during PM meat development. This work indicated that PM muscle proteins underwent significant changes at phosphorylation level but were relatively stable at the total protein level, suggesting that protein phosphorylation may have important roles in meat development through the regulation of proteins involved in metabolism and muscle contraction, thereby affecting glycolysis and rigor mortis development in PM muscle. The work can promote the understanding of PM muscle metabolism and meat quality development, and be helpful for future meat quality control.
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Affiliation(s)
- Honggang Huang
- Department of Food Science, Faculty of Science, University of Copenhagen, DK-1958 Frederiksberg, Denmark; Department of Biochemistry and Molecular Biology, University of Southern Denmark, DK-5230 Odense M, Denmark; The Danish Diabetes Academy, Denmark.
| | - Martin R Larsen
- Department of Biochemistry and Molecular Biology, University of Southern Denmark, DK-5230 Odense M, Denmark
| | - Giuseppe Palmisano
- Department of Biochemistry and Molecular Biology, University of Southern Denmark, DK-5230 Odense M, Denmark; Institute of Biomedical Sciences, Department of Parasitology, USP, São Paulo, Brazil
| | - Jie Dai
- Department of Biochemistry and Molecular Biology, University of Southern Denmark, DK-5230 Odense M, Denmark
| | - René Lametsch
- Department of Food Science, Faculty of Science, University of Copenhagen, DK-1958 Frederiksberg, Denmark.
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Huang F, Huang M, Zhang H, Guo B, Zhang D, Zhou G. Cleavage of the calpain inhibitor, calpastatin, during postmortem ageing of beef skeletal muscle. Food Chem 2014; 148:1-6. [DOI: 10.1016/j.foodchem.2013.10.016] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2013] [Revised: 08/05/2013] [Accepted: 10/02/2013] [Indexed: 11/25/2022]
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Activation of caspase-9 and its influencing factors in beef during conditioning. Animal 2013; 8:504-9. [PMID: 24308865 DOI: 10.1017/s175173111300219x] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
To study the activation of caspase-9 and its potential influence in conditioning, longissimus thoracis (LT), semitendinosus (STN) and psoas minor (PMi) muscles were used to analyze the ratio of pro-apoptotic bax to anti-apoptotic bcl-2 in fresh tissues and observe the changes in ATP, cytosolic cytochrome c and caspase-9 activity levels during storage at 4°C. Caspase-9 activity at 5 h is higher than the activity at 0 and 24 h in the muscles (P<0.001). The ATP content decreased between 0 and 3 h, between 8 and 14 h in the PMi and LT muscles (P<0.0001), whereas between 0 and 5 h, between 8 and 14 h in the STN muscle (P<0.0001). There is 60.2%, 55.3% and 43.1% available ATP in the STN, LT and PMi muscles at 5 h, respectively. The cytosolic cytochrome c level increased during 5 and 24 h storage in the LT and PMi muscles (P<0.0001), during 5 and 96 h in the STN muscle (P<0.0001). The cytosolic cytochrome c at 24 h (P<0.001) and ratio of bax to bcl-2 (P<0.05) was higher in the PMi than in other muscles. We concluded that the increase in cytosolic cytochrome c and available intracellular ATP should be responsible for the increase in caspase-9 activity; the activation of caspase-9 could be limited by the subsequent depletion of ATP; the postmortem release level of cytochrome c could be determined by the ratio of bax to bcl-2 in fresh tissues.
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García-Macia M, Sierra V, Palanca A, Vega-Naredo I, de Gonzalo-Calvo D, Rodríguez-González S, Oliván M, Coto-Montes A. Autophagy during beef aging. Autophagy 2013; 10:137-43. [PMID: 24225649 DOI: 10.4161/auto.26659] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
Abstract
The conversion of muscle into meat is a complex process of major concern for meat scientists due to its influence on the final meat quality. The aim of this study was to investigate the occurrence of autophagic processes in the conversion of muscle into meat. Our findings demonstrated, for the first time, the occurrence of autophagic processes in the muscle tissue at early postmortem period (2 h to 24 h) in both beef breeds studied (Asturiana de los Valles and Asturiana de la Montaña) showing significant time-scale differences between breeds, which could indicate a role of this process in meat maturation. These breeds have different physiological features: while Asturiana de los Valles is a meat-specialized breed showing high growth rate, an elevated proportion of white fibers in the muscle and low intramuscular fat level, Asturiana de la Montaña is a small- to medium-sized rustic breed adapted to less-favored areas, showing more red fibers in the muscle and a high intramuscular fat content.
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Affiliation(s)
- Marina García-Macia
- Departamento de Morfología y Biología Celular; Facultad de Medicina; Universidad de Oviedo; Oviedo, Spain
| | - Verónica Sierra
- Departamento de Morfología y Biología Celular; Facultad de Medicina; Universidad de Oviedo; Oviedo, Spain; Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA); Villaviciosa, Asturias Spain
| | - Ana Palanca
- Departamento de Morfología y Biología Celular; Facultad de Medicina; Universidad de Oviedo; Oviedo, Spain
| | - Ignacio Vega-Naredo
- Departamento de Morfología y Biología Celular; Facultad de Medicina; Universidad de Oviedo; Oviedo, Spain
| | - David de Gonzalo-Calvo
- Departamento de Morfología y Biología Celular; Facultad de Medicina; Universidad de Oviedo; Oviedo, Spain
| | - Susana Rodríguez-González
- Departamento de Morfología y Biología Celular; Facultad de Medicina; Universidad de Oviedo; Oviedo, Spain
| | - Mamen Oliván
- Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA); Villaviciosa, Asturias Spain
| | - Ana Coto-Montes
- Departamento de Morfología y Biología Celular; Facultad de Medicina; Universidad de Oviedo; Oviedo, Spain
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Cao JX, Ou CR, Zou YF, Ye KP, Zhang QQ, Khan MA, Pan DD, Zhou G. Activation of caspase-3 and its correlation with shear force in bovine skeletal muscles during postmortem conditioning1. J Anim Sci 2013; 91:4547-52. [DOI: 10.2527/jas.2013-6469] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- J.-X. Cao
- College of Life Science and Biotechnology, Ningbo University, Ningbo 315211, P. R. China
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, P. R. China
| | - C.-R. Ou
- College of Life Science and Biotechnology, Ningbo University, Ningbo 315211, P. R. China
| | - Y.-F. Zou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, P. R. China
| | - K.-P. Ye
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, P. R. China
| | - Q.-Q. Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, P. R. China
| | - M. A. Khan
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, P. R. China
| | - D.-D. Pan
- College of Life Science and Biotechnology, Ningbo University, Ningbo 315211, P. R. China
| | - G. Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, P. R. China
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Changes in the major caspases involved in cytoskeletal degradation of goose muscle during prolonged aging. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.01.015] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Zhang M, Wang D, Huang W, Liu F, Zhu Y, Xu W, Cao J. Apoptosis during postmortem conditioning and its relationship to duck meat quality. Food Chem 2013; 138:96-100. [DOI: 10.1016/j.foodchem.2012.10.142] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2012] [Revised: 10/19/2012] [Accepted: 10/31/2012] [Indexed: 11/26/2022]
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Advances in apoptotic mediated proteolysis in meat tenderisation. Meat Sci 2012; 92:252-9. [PMID: 22546815 DOI: 10.1016/j.meatsci.2012.03.013] [Citation(s) in RCA: 104] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2012] [Revised: 03/17/2012] [Accepted: 03/26/2012] [Indexed: 11/23/2022]
Abstract
Meat tenderness is considered to be one of the most important attributes of meat quality; however it is also one of the most variable. Ultimate meat tenderness is influenced by the amount of intramuscular connective tissue, the length of the sarcomere and also the proteolytic potential of the muscle. Post-mortem proteolysis by endogenous proteases causes the weakening of myofibril structures and associated proteins, which results in tenderisation. The caspase proteolytic system was first identified to be a potential contributor to post-mortem proteolysis and tenderisation in 2002. Since then research has both supported and challenged this hypothesis. The purpose of this review is to examine the experimental evidence available for caspases' involvement in post-mortem proteolysis, and to highlight cross-talk between this proteolytic system and the calpain system, a known contributor to meat tenderisation.
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Huang M, Huang F, Ma H, Xu X, Zhou G. Preliminary study on the effect of caspase-6 and calpain inhibitors on postmortem proteolysis of myofibrillar proteins in chicken breast muscle. Meat Sci 2012; 90:536-42. [DOI: 10.1016/j.meatsci.2011.09.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2011] [Revised: 09/02/2011] [Accepted: 09/06/2011] [Indexed: 10/17/2022]
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42
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The effect of calcium chloride injection on shear force and caspase activities in bovine longissimus muscles during postmortem conditioning. Animal 2012; 6:1018-22. [DOI: 10.1017/s1751731111002047] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Huang F, Huang M, Zhou G, Xu X, Xue M. In vitro proteolysis of myofibrillar proteins from beef skeletal muscle by caspase-3 and caspase-6. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:9658-9663. [PMID: 21806076 DOI: 10.1021/jf202129r] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The objective of the study was to investigate in vitro degradation of myofibrils by caspase-3 or -6. Myofibrillar proteins prepared from beef skeletal muscle were incubated with caspase-3 or -6 at 30 °C for 2 or 12 h, and subsequently, protein degradation was detected. Results showed that caspase-3 and -6 reproduced the degradation patterns of titin and nebulin observed during normal postmortem (PM) aging; however, they only reproduced the 28 kDa fragment derived from troponin-T. Caspase-3 induced only minor degradation of desmin. However, caspase-6 caused increasing degradation of desmin with extended incubation time and produced three degradation fragments (45, 29, and 27 kDa) of which only the 45 kDa fragment has been reported in aged beef. Therefore, caspase-3 or -6 could only reproduce a part of myofibrillar protein degradation or degradation fragments observed in naturally aged meat and may be involved in PM proteolysis of muscle proteins together with other endogenous proteases.
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Affiliation(s)
- Feng Huang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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