Assessment of calpain and caspase systems activities during ageing of two bovine muscles by degradation patterns of αII spectrin and PARP‐1

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.

Magnesium isoglycyrrhizinate promotes the activated hepatic stellate cells apoptosis via endoplasmic reticulum stress and ameliorates fibrogenesis in vitro and in vivo

“…As indicated in Figure E, MgIG dose‐dependently up‐regulated cleaved‐caspase‐3/9 without increasing the levels of procaspase‐3/9, suggesting that such caspase activation was involved in MgIG‐induced HSCs apoptosis. Furthermore, the cleaved form of PARP, which was one of the key markers of apoptosis, was increased by MgIG treatment . Caspase activation was consistent with the nuclear morphological changes (Fig.…”

Organic meat quality of dual purpose young bulls supplemented with pea (Pisum sativum L.) or soybean

“…This lack of difference was expected considering that beef tenderness depends on factors such as breed, age and post mortem pH 36 that were similar between experimental groups. On average, the decrease in WBSF during aging was probably due to post mortem proteolysis …”

“…On average, the decrease in WBSF during aging was probably due to post mortem proteolysis. 37 Table 3 reports the fatty acid composition of the intramuscular fat of meats from experimental groups. The differences between experimental groups involved mainly saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA).…”

Comparison of longissimus thoracis physical quality traits and the expression of tenderness-related genes between Goudali zebu breed and Italian Simmental × Goudali crossbreed

“…Casp3 and Casp9 are involved in the intrinsic pathway of apoptosis. In spite of their central role in apoptosis, the involvement of caspases in meat tenderisation, by means of proteolytic degradation, is still debated (Sacc a et al 2015a(Sacc a et al , 2015b. In our trial, no significant differences were found between G and SG in the expression of Casp3 and Casp9 mRNA (Table 3), in line with Capn and Cast genes expression.…”