Contribution of mitochondria to postmortem muscle tenderization: a review

Huang, Feng; Ding, Zhenjiang; Chen, Jinsong; Guo, Bing; Wang, Linlin; Liu, Chunmei; Zhang, Chunhui

doi:10.1080/10408398.2023.2266767

Cited by 4 publications

(3 citation statements)

References 108 publications

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“…During postmortem aging, mitochondrial inactivation due to cell death reduces ATP levels and accelerates glycolytic metabolite catabolism in the muscles [33,36]. Tricarboxylic acid metabolites, including citric acid, fumaric acid, and maleic acid, showed increased levels during wet aging, with these acids potentially affecting sour taste [37].…”

Section: Discussionmentioning

confidence: 99%

New Implications of Metabolites and Free Fatty Acids in Quality Control of Crossbred Wagyu Beef during Wet Aging Cold Storage

Ueda,

Yoshida,

Kebede

et al. 2024

Metabolites

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Efficient cold-chain delivery is essential for maintaining a sustainable global food supply. This study used metabolomic analysis to examine meat quality changes during the “wet aging” of crossbred Wagyu beef during cold storage. The longissimus thoracic (Loin) and adductor muscles (Round) of hybrid Wagyu beef, a cross between the Japanese Black and Holstein–Friesian breeds, were packaged in vacuum film and refrigerated for up to 40 days. Sensory evaluation indicated an increase in the umami and kokumi taste owing to wet aging. Comprehensive analysis using gas chromatography-mass spectrometry identified metabolite changes during wet aging. In the Loin, 94 metabolites increased, and 24 decreased; in the Round, 91 increased and 18 decreased. Metabolites contributing to the umami taste of the meat showed different profiles during wet aging. Glutamic acid increased in a cold storage-dependent manner, whereas creatinine and inosinic acid degraded rapidly even during cold storage. In terms of lipids, wet aging led to an increase in free fatty acids. In particular, linoleic acid, a polyunsaturated fatty acid, increased significantly among the free fatty acids. These results provide new insight into the effects of wet aging on Wagyu-type beef, emphasizing the role of free amino acids, organic acids, and free fatty acids generated during cold storage.

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Section: Discussionmentioning

confidence: 99%

New Implications of Metabolites and Free Fatty Acids in Quality Control of Crossbred Wagyu Beef during Wet Aging Cold Storage

Ueda,

Yoshida,

Kebede

et al. 2024

Metabolites

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show abstract

“…3 This process potentially regulates the tenderization of postmortem muscle. 3,4 In the early postmortem period, the expression of mitochondrial cytochrome c increases, flowing through mitochondria to cytoplasm and promoting apoptosis. As postmortem time prolongs, the levels of cytochrome c in both mitochondria and cytoplasm decrease.…”

Section: ■ Introductionmentioning

confidence: 99%

“…Characterized by cell shrinkage, disruption of membrane integrity, chromatin condensation and breakage, and increased cytoplasmic lysosomal enzyme activity, apoptosis culminates in cellular recognition and phagocytosis. , In postmortem muscle, apoptosis has emerged as an active biological process influenced by various factors, including postmortem time, muscle type, and animal breed . This process potentially regulates the tenderization of postmortem muscle. , In the early postmortem period, the expression of mitochondrial cytochrome c increases, flowing through mitochondria to cytoplasm and promoting apoptosis. As postmortem time prolongs, the levels of cytochrome c in both mitochondria and cytoplasm decrease. , BAX, when elevated, accelerates muscle mitochondrial rupture, leading to the release of mitochondrial apoptotic factors .…”

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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Importance of proteins and mitochondrial changes as freshness indicators in fish muscle post‐mortem

Hematyar,

Policar,

Rustad

2024

J Sci Food Agric

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Evaluating protein and mitochondrial alterations post‐mortem can contribute to determining correlations between fish‐processing parameters and ultimate fish muscle quality. The myofibrillar protein alteration during rigor mortis directly affects the texture of fish muscle. To identify the mechanisms behind post‐mortem softness and quality deterioration, it is crucial to understand the conditions linked to the breakdown of myofibrillar proteins in fish skeletal muscle. Therefore, monitoring protein breakdown at the molecular level and finding target proteins would be considered a marker for fish freshness. Mitochondria play an important role in executing and regulating cell death processes, including apoptosis and necrosis. The mitochondria are the seat of cellular respiration and experience significant alterations in post‐mortem tissues. Processes used to reduce protein degradation, such as optimizing chilling and handling practices, would also minimize mitochondrial changes in fillet quality. Moreover, pH fluctuations are considered a critical point that influences both protein and mitochondrial changes. This review considered the implications of protein and mitochondrial alteration during post‐mortem storage in fish fillets and the possible pathways of their interaction on fillet quality. Mitochondrial characteristics, such as membrane integrity, pH, and ATP levels, are important for post‐mortem muscle cell changes, serving as an early indicator of fish freshness. Understanding the mechanisms behind protein degradation in fish muscle led to maintaining fillet quality and requires further experiments. Label‐free proteomics combined with bioinformatics is crucial for comprehending protein degradation mechanisms to provide customers with safe and fresh fish products while minimizing economic losses associated with fillet deterioration. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Contribution of mitochondria to postmortem muscle tenderization: a review

Cited by 4 publications

References 108 publications

New Implications of Metabolites and Free Fatty Acids in Quality Control of Crossbred Wagyu Beef during Wet Aging Cold Storage

New Implications of Metabolites and Free Fatty Acids in Quality Control of Crossbred Wagyu Beef during Wet Aging Cold Storage

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

Importance of proteins and mitochondrial changes as freshness indicators in fish muscle post‐mortem

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