Changes of mitochondrial lipid molecules, structure, cytochrome c and ROS of beef Longissimus lumborum and Psoas major during postmortem storage and their potential associations with beef quality

Zou, Bo; Shao, Longtan; Yu, Qunli; Zhao, Yijie; Li, Xingmin; Dai, Ruitong

doi:10.1016/j.meatsci.2022.109013

Cited by 14 publications

(9 citation statements)

References 40 publications

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“…The final protein concentration was adjusted to 0.5 mg/mL, and the absorbance was immediately measured at 540 nm. MFI was expressed as 200 times the absorbance value [5] .…”

Section: Determination Of Mfimentioning

confidence: 99%

“…The significant increase in ROS in postmortem muscle promotes the fragmentation of muscle fibers and affects the meat tenderization process [1,4] . Apoptosis plays a crucial role in promoting ROS release, and measuring MMP, ATP levels, and caspase-3 activity can provide insights into the overall apoptotic process in postmortem muscle [4,5,7] . MMP serves as an indicator of mitochondrial damage and the progression of apoptosis.…”

Section: Changes Of Muscle Mmp Atp and Caspase-3 Activitymentioning

confidence: 99%

“…Notably, the impact of apoptosis on postmortem muscle tenderization has received significant attention, with many new theories emerging recently [3−4] . Active apoptosis may expedite muscle cell collapse, leading to rapid degradation of myofibrils and cytoskeletal collapse, thereby promoting muscle tenderization [5] . The onset of apoptosis also yields numerous cofactors that disrupt cell function and structure.…”

Section: Introductionmentioning

confidence: 99%

“…However, in the previous reports, most of the contributions of apoptosis to postmortem muscle are focused on mitochondrialdominated pathways and their associated factors [5,12] . Many meaningful apoptotic genes and proteins are not revealed in postmortem muscle.…”

Section: Introductionmentioning

confidence: 99%

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Changes of postmortem apoptotic factors, genes and proteins and their potential associations with beef tenderization

Zou,

Jia,

Wang

et al. 2023

Food Science of Animal Products

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Apoptosis in postmortem muscle is a potential factor affecting meat quality. This study aimed to investigate the changes in apoptotic genes and proteins, reactive oxygen species (ROS), caspase-3 activity and their underlying relationship with meat tenderization. As postmortem time extended, there was a significant increase in myofibril fragmentation index (MFI) and destruction of muscle fibers. Oxidative stress deepened alongside the onset of apoptosis. Mitochondrial membrane potential (MMP) decreased, and caspase-3 activity increased during the first 24 h postmortem. Forty apoptotic genes displayed significant differences, involving DNA damage, autophagy, the death receptor pathway, the mitochondrial pathway, the Bcl-2 family, and the caspases family. The expression of most apoptotic genes was abundant in the early postmortem stage, enhancing the potential for early apoptosis. Apoptotic proteins of apoptosis-inducing factor, mitochondrion-associated 1 (AIFM1) and endonuclease G (ENDOG) showed the damage of apoptosis to DNA. Also, the decreasing expression of Bcl2 and increasing expression of Bak1 with time demonstrated the effects of mitochondrial apoptosis on postmortem muscle. These findings suggest that postmortem muscle apoptosis is a physiological process co-regulated by multiple genes, and potentially contributes to meat tenderization and quality.

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“…The final protein concentration was adjusted to 0.5 mg/mL, and the absorbance was immediately measured at 540 nm. MFI was expressed as 200 times the absorbance value [5] .…”

Section: Determination Of Mfimentioning

confidence: 99%

Section: Changes Of Muscle Mmp Atp and Caspase-3 Activitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Changes of postmortem apoptotic factors, genes and proteins and their potential associations with beef tenderization

Zou,

Jia,

Wang

et al. 2023

Food Science of Animal Products

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“…Reactive oxygen species (ROS) exhibit a tendency to increase in postmortem muscle, possibly due to oxidative stress experienced by muscle cells after the animal’s death. The accumulation of ROS in muscle promotes a decrease in mitochondrial membrane potential and the release of mitochondrial apoptotic factors. , In summary, mitochondria, apoptotic proteins, and oxidative stress in postmortem muscle constitute the primary aspects of apoptosis influencing muscle tenderness and quality. However, the connection between metabolites, the crucial participants in biological processes, and postmortem apoptosis remains understudied.…”

Section: Introductionmentioning

confidence: 99%

Identifying the Potential Apoptotic Metabolites in Postmortem Beef Muscle by Targeted Metabolomics

Zou,

Wang,

Duan

et al. 2024

J. Agric. Food Chem.

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Apoptotic cells may release specific metabolites to act as messengers during the apoptotic process. This study represents the first attempt to identify potential apoptotic metabolites in postmortem muscle. Ninety potential apoptotic metabolites in beef were selected and analyzed through targeted metabolomics, with 84 of them exhibiting significant differences over the postmortem time. Following the addition of the mitochondria-targeted antiapoptotic agent mitoquinone to postmortem muscle, metabolomic analysis revealed that 73 apoptotic metabolites still underwent significant changes, even against the backdrop of altered apoptosis. Of these 73 apoptotic metabolites, 54 exhibited similar trends at various treatment times with adding mitoquinone, including lipids (6), amino acids (27), nucleosides (11), and carbohydrate and energy metabolism (10). Mitoquinone significantly reduced the levels of most apoptotic metabolites, and inhibition of apoptosis resulted in a significant decrease in the levels of numerous apoptotic metabolites. Consequently, these apoptotic metabolites are considered complementary to apoptosis in postmortem muscle, with their increased levels potentially promoting apoptosis. Noteworthy apoptotic metabolites, such as glycerol 3-phosphate, serine, AMP, ATP, GMP, and creatine, were identified as active signaling molecules that attract and recruit phagocytes during apoptosis, assisting in recognizing apoptotic cells by phagocytes. This study provides, for the first time, insights into potential apoptotic metabolites in postmortem muscle, contributing to a better understanding of meat biochemistry.

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Differential regulation of physicochemical properties and myofibrillar protein degradation of yak meat by interactions between reactive oxygen species and reactive nitrogen species during postmortem aging

Yang,

Bu,

et al. 2024

J Sci Food Agric

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BACKGROUNDThis study aimed to explore how interactions between reactive oxygen species (ROS) and reactive nitrogen species (RNS) affect oxidative properties, nitrosative properties, and myofibrillar protein degradation during postmortem aging of yak meat.RESULTSYak longissimus dorsi was incubated with saline, ROS activator (H2O2)/inhibitor N‐Acetyl‐L‐cysteine (NAC) and RNS activator S‐Nitrosoglutathione (GSNO)/inhibitor L‐NAME hydrochloride (L‐NAME) combined treatments at 4 °C for 12, 24, 72, 120, and 168 h. The results indicated that regardless of whether RNS was activated or inhibited, activated ROS played a dominant role in myofibrillar protein degradation by oxidative modification to increase carbonyl content, disulfide bonds, surface hydrophobicity, and dimerized tyrosine while decreasing sulfhydryl content, thereby degrading nebulin, titin, troponin‐t and desmin. Notably, the Warner–Bratzler shear force (WBSF) of the H2O2 + L‐NAME group was the smallest, whereas that of the NAC + GSNO group was smaller than that of the NAC + L‐NAME group.CONCLUSIONThese findings provide new insights into meat tenderization patterns through the interaction between ROS and RNS. © 2024 Society of Chemical Industry.

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Changes of mitochondrial lipid molecules, structure, cytochrome c and ROS of beef Longissimus lumborum and Psoas major during postmortem storage and their potential associations with beef quality

Cited by 14 publications

References 40 publications

Changes of postmortem apoptotic factors, genes and proteins and their potential associations with beef tenderization

Changes of postmortem apoptotic factors, genes and proteins and their potential associations with beef tenderization

Identifying the Potential Apoptotic Metabolites in Postmortem Beef Muscle by Targeted Metabolomics

Differential regulation of physicochemical properties and myofibrillar protein degradation of yak meat by interactions between reactive oxygen species and reactive nitrogen species during postmortem aging

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