Changes in apoptotic factors and caspase activation pathways during the postmortem aging of beef muscle

Huang, Feng; Huang, Ming; Zhang, Hong; Zhang, Chunjiang; Zhang, Dequan; Zhou, Guanghong

doi:10.1016/j.foodchem.2015.05.056

Cited by 90 publications

(57 citation statements)

References 28 publications

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“…Calcium regulation genes such as αRYR , βRYR , CASQ1 , and SERCA1 in heat-stressed turkey breast muscle are associated with the degree of meat quality15. Another study reported that apoptosis factors and caspase activation pathways can affect beef muscle16. However, these data are not sufficient to elucidate the intrinsic mechanism of the effect of GC on the meat quality deterioration, and there are few studies on the internal control genes and related pathways.…”

mentioning

confidence: 99%

Elucidating a molecular mechanism that the deterioration of porcine meat quality responds to increased cortisol based on transcriptome sequencing

Wan

Wang

Xiong

et al. 2016

Sci Rep

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Stress response is tightly linked to meat quality. The current understanding of the intrinsic mechanism of meat deterioration under stress is limited. Here, male piglets were randomly assigned to cortisol and control groups. Our results showed that when serum cortisol level was significantly increased, the meat color at 1 h postmortem, muscle bundle ratio, apoptosis rate, and gene expression levels of calcium channel and cell apoptosis including SERCA1, IP3R1, BAX, Bcl-2, and Caspase-3, were notably increased. However, the value of drip loss at 24 h postmortem and serum CK were significantly decreased. Additionally, a large number of differentially expressed genes (DEGs) in GC regulation mechanism were screened out using transcriptome sequencing technology. A total of 223 DEGs were found, including 80 up-regulated genes and 143 down-regulated genes. A total of 204 genes were enriched in GO terms, and 140 genes annotated into in KEGG database. Numerous genes were primarily involved in defense, inflammatory and wound responses. This study not only identifies important genes and signalling pathways that may affect the meat quality but also offers a reference for breeding and feeding management to provide consumers with better quality pork products.

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mentioning

confidence: 99%

Elucidating a molecular mechanism that the deterioration of porcine meat quality responds to increased cortisol based on transcriptome sequencing

Wan

Wang

Xiong

et al. 2016

Sci Rep

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“…Some studies have elucidated that activities of endogenous enzymes including calpains and cathepsins play important roles on proteolysis of myofibrillar proteins and on meat quality (Kitamura et al, 2010;Koohmaraie and Geesink, 2006), whereas others have demonstrated that several non-enzymatic aspects such as temperature, pH and Ca 2+ concentration affect meat quality traits, especially tenderness (Takahashi, 1996). More recently, studies using beef and chicken muscle have shown that apoptotic factors such as caspase-3 are upregulated during the early post mortem period, suggesting potential involvement of apoptosis in proteolytic degradation of muscle proteins (Che et al, 2011;Huang et al, 2016). Given that proteolysis is the most characteristic biochemical event during the aging process, two major protein degradation machineries in cells, the ubiquitin proteasome system and the autophagy system, could also be involved in meat quality.…”

Section: Discussionmentioning

confidence: 99%

Effect of Pre-Slaughter Autophagic Status on Postmortem Proteolysis in Skeletal Muscle of Mice

Nakanishi

Yamashita

Nishimoto

et al. 2017

American Journal of Animal and Veterinary Sciences

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Post mortem proteolysis is a key event during the aging process, where muscle converts to meat. However, its precise mechanism remains unclear. In this study, the effects of pre-slaughter autophagic status on post mortem proteolysis were investigated using mouse skeletal muscle. Mice were fasted for 14 h and administered with or without the autophagy inhibitor wortmannin, whereas control mice were given free access to diet. Skeletal muscle samples were collected and stored at 4°C. Muscle proteins were extracted at several time points, followed by evaluation of microtubule-associated protein Light Chain 3 (LC3)-II expression as an autophagic marker and of post mortem changes in water-soluble proteins by High Performance Liquid Chromatography (HPLC) analysis. Mice fasted before sacrifice showed significantly higher expression of LC3-II than control mice and this effect was inhibited by the administration of wortmannin. Results on HPLC analysis indicated typical post mortem changes in water-soluble muscle proteins and these changes were accelerated when autophagy was induced by starvation. In addition, the administration of wortmannin canceled acceleration of post mortem changes by starvation. These findings could suggest that autophagy is a mediator of post mortem proteolysis in skeletal muscle and contributes to meat quality.

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“…The semitendinosus muscle has significantly higher caspase-3 and caspase-7 activities than those in other muscles (Kemp et al, 2006). Furthermore, caspase-3 plays a role in early post-mortem meat quality (Huang et al, 2016).…”

Section: Introductionmentioning

confidence: 89%

Effects of cell death-inducing DFF45-like effector B on meat quality traits in Berkshire pigs

Yu¹,

Kwon²,

Hwang³

et al. 2017

Genet. Mol. Res.

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ABSTRACT. Cell death-inducing DFF45-like effector (CIDE) B is a member of the CIDE family of apoptosis-inducing factors. In the present study, we detected a single nucleotide polymorphism (SNP), c.414G>A, which corresponds to the synonymous SNP 414Arg, in CIDE-B in the Berkshire pigs. We also analyzed the relationships between the CIDE-B SNP and various meat quality traits. The SNP was significantly associated with post-mortem pH 24h , water-holding capacity (WHC), fat content, protein content, drip loss, post-mortem temperature at 12 h (T12) and 24 h (T24) in a co-dominant model (P < 0.05). A significant association was detected between the SNP and post-mortem pH 24h , fat content, protein content, drip loss, shear force, and T24 in gilts; and color parameter b*, WHC, and T24 in barrows (P < 0.05). The SNP was significantly correlated with the fat content, and CIDE-B mRNA expression was significantly upregulated during the early stage of adipogenesis, suggesting that CIDE-B may contribute towards initiation of adipogenesis (P < 0.05). Furthermore, CIDE-B mRNA was strongly expressed in the liver, kidney, large intestine, and small intestine, and weakly expressed in the stomach, lung, spleen, and white adipose tissue. These results indicate that the CIDE-B SNP is closely associated with meat quality traits and may be a useful DNA marker for improving pork quality.

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Changes in apoptotic factors and caspase activation pathways during the postmortem aging of beef muscle

Cited by 90 publications

References 28 publications

Elucidating a molecular mechanism that the deterioration of porcine meat quality responds to increased cortisol based on transcriptome sequencing

Elucidating a molecular mechanism that the deterioration of porcine meat quality responds to increased cortisol based on transcriptome sequencing

Effect of Pre-Slaughter Autophagic Status on Postmortem Proteolysis in Skeletal Muscle of Mice

Effects of cell death-inducing DFF45-like effector B on meat quality traits in Berkshire pigs

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