Influence of oxidation on heat shock protein 27 translocation, caspase-3 and calpain activities and myofibrils degradation in postmortem beef muscles

Ding, Zhenjiang; Wei, Qichao; Zhang, Chunjiang; Zhang, Hong; Huang, Feng

doi:10.1016/j.foodchem.2020.127914

Cited by 40 publications

(39 citation statements)

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“…The processing factors include lateral and transverse shrinkages of myofibril at rigor [14], membrane permeability to water development of drip channel [48] and extracellular space [33], as well as post-mortem cytoskeletal protein degradation due to aging [26]. Therefore, significant differences in thawing and cooking loss were found in meat samples from SS (muscle of forelimb) and ST (muscle of hindlimb) of NHHP and HHP groups at D14.…”

Section: Discussionmentioning

confidence: 99%

Water holding capacity of Swamp Buffalo muscles raised with and without proper herd health

et al. 2021

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Fresh meat is composed of 70-75% water. Meanwhile, water holding capacity (WHC) affects storage quality, appearance, eating experience, and also contributes to loss of profit for meat entrepreneurs. WHC is influenced by the species, sex, breed, farming practices, as well as post-slaughter storage and handling. Swamp buffalo meat is leaner compared to cattle, goats, and sheep. Therefore, this study aims to determine the WHC of swamp buffalo muscles raised with two herd health programs at different aging periods. A total of 24 months old male swamp buffalo (n=4) was raised with a proper herd health protocol (HHP) and another (n=6) without a proper herd health protocol (NHHP). The drip loss (DL), thawing loss (TL), and cooking loss (CL) for longissimus dorsi (LD), supraspinatus (SS), and semitendinosus (ST) muscles were evaluated on day 1, 7, and 14. Based on the results, only SS and ST from NHHP showed significant differences (P≤0.05), while DL, LD, SS, and ST of the HHP and NHHP also differed significantly (P≤0.05). Furthermore, the TL and CL for all the muscles showed significant differences (P≤0.05) at day 7 of aging in the NHHP group, while on day 14, both were significantly higher in LD and ST muscles of NHHP compared to the HHP group. Therefore, the results showed that the muscles of the HHP group had a better WHC compared to NHHP.

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Section: Discussionmentioning

confidence: 99%

Water holding capacity of Swamp Buffalo muscles raised with and without proper herd health

et al. 2021

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“…Total protein extraction and total sulfhydryl content were measured according to our published work [ 12 ]. Total proteins were extracted with phosphate buffer containing 2% sodium dodecyl sulfate (SDS) and adjusted to a uniform protein concentration using the Bradford assay.…”

Section: Methodsmentioning

confidence: 99%

“…To further check the changes in protein expression levels, SDS-PAGE and western blotting analysis, as well as additional quantification, were performed according to our published work [ 12 ]. The expression levels of pyruvate kinase (PKM), troponin T (TNNT1), cytochrome c oxidase subunit 5A (COX5A), mitochondrial fission 1 protein (FIS1), cytochrome c oxidase subunit 4 isoform 1 (COX4I1), and NADH dehydrogenase [ubiquinone] 1 beta subcomplex subunit 11 (NDUFB11) were detected through SDS-PAGE and western blotting.…”

Section: Methodsmentioning

confidence: 99%

“…The expression levels of pyruvate kinase (PKM), troponin T (TNNT1), cytochrome c oxidase subunit 5A (COX5A), mitochondrial fission 1 protein (FIS1), cytochrome c oxidase subunit 4 isoform 1 (COX4I1), and NADH dehydrogenase [ubiquinone] 1 beta subcomplex subunit 11 (NDUFB11) were detected through SDS-PAGE and western blotting. Total proteins were extracted according to our previous study [ 12 ]. The minced muscle was homogenized in 1.5 mL of ice-cold 2% SDS in 10 mM phosphate buffer (pH 7.2) and quantified using the Bradford assay.…”

Section: Methodsmentioning

confidence: 99%

“…Similarly, beta-enolase (ENO3), phosphoglucomutase-1 (PGM1), protein-L-isoaspartate O-methyltransferase (PCMT1), and proteasome subunit beta type-2 (PSMB2) are correlated with the pH and a* value of meat from semitendinosus by Pearson’s correlation analysis [ 11 ]. In addition, HSPB1, αβ-crystallin, HSP40, HSP70-8 and HSP90 belong to the family of HSPs that can regulate meat quality [ 9 , 12 , 13 ]. Peroxiredoxin-1 (PRDX1), peroxiredoxin-2 (PRDX2), peroxiredoxin-6 (PRDX6), superoxide dismutase (SOD), and DJ-1 (PARK7) have a key role in the degradation of peroxide and show an increase in oxidative damage in the tender meat group compared to the intermediate and tough meat groups [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

The Quality Changes and Proteomic Analysis of Cattle Muscle Postmortem during Rigor Mortis

Ding

Wei

Liu

et al. 2022

Foods

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Rigor mortis occurs in a relatively early postmortem period and is a complex biochemical process in the conversion of muscle to meat. Understanding the quality changes and biomarkers during rigor mortis can provide a theoretical basis for maintaining and improving meat quality. Herein, a tandem mass tag proteomic method is used to investigate the effects of differentially expressed proteins on the meat quality of cattle Longissimus lumborum muscle postmortem (0, 6, and 24 h). The pH, total sulfhydryl content and sarcomere length decrease significantly during storage. In contrast, meat color values (L*, a*, and b*) and the myofibril fragmentation index increase significantly. Altogether, 147 differentially expressed proteins are identified, most being categorized as metabolic enzymes, mitochondrial proteins, necroptosis and ferroptosis proteins and structural proteins. The results also reveal additional proteins that are potentially involved in rigor mortis, such as cardiac phospholamban, acetyl-coenzyme A acyltransferase, and ankyrin repeat domain 2. The current results provide proteomic insights into the changes in meat quality during rigor mortis.

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Degradation and evaluation of myofibril proteins induced by endogenous protease in aquatic products during storage: a review

Qian

Chu

2023

Food Sci Biotechnol

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Influence of oxidation on heat shock protein 27 translocation, caspase-3 and calpain activities and myofibrils degradation in postmortem beef muscles

Cited by 40 publications

References 40 publications

Water holding capacity of Swamp Buffalo muscles raised with and without proper herd health

Water holding capacity of Swamp Buffalo muscles raised with and without proper herd health

The Quality Changes and Proteomic Analysis of Cattle Muscle Postmortem during Rigor Mortis

Degradation and evaluation of myofibril proteins induced by endogenous protease in aquatic products during storage: a review

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