Intracellular pH in thymocytes at the early stages of apoptosis and necrosis

Dukhanin, A. S.; Patrashev, D. V.; Ogurtsov, S. I.

doi:10.1007/bf02433186

Cited by 3 publications

(2 citation statements)

References 7 publications

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“…2000). The intracellular pH change during the early stages can act as a marker to differentiate apoptosis (pH 7.2 to 6.87/90 min) and necrosis types of deaths (pH 7.2 to 7.5/90 min) in thymus lymphocytes (Dukhanin et al. 1999).…”

Section: Factors Effecting Apoptosis and Meat Qualitymentioning

confidence: 99%

“…Modification of pH homeostasis (pH decrease by 0.3-0.4 units) in cancer cell lines by topoisomerase inhibitors represents an essential event for induction and propagation of apoptosis (Goossens et al 2000). The intracellular pH change during the early stages can act as a marker to differentiate apoptosis (pH 7.2 to 6.87/90 min) and necrosis types of deaths (pH 7.2 to 7.5/90 min) in thymus lymphocytes (Dukhanin et al 1999). U937 cells upon treatment 293 SKELETAL MUSCLE CELL DEATH AND MEAT QUALITY with tumor necrosis factor alpha caused a drop in cytosolic pH from 7.2 in healthy cells to 6.8 in pre-apoptotic caspase-negative cells, and was further decreased to 5.7 in apoptotic caspase-positive cells (Nilsson et al 2006).…”

Section: Effect Of Ph On Apoptosis and Tenderizationmentioning

confidence: 99%

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Molecular and Biological Factors Affecting Skeletal Muscle Cells After Slaughtering and Their Impact on Meat Quality: A Mini Review

PARK

Pramod

KIM³

et al. 2010

Journal of Muscle Foods

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The postmortem factors like rate of glycolysis and muscle shortening have a major role on meat characteristics and these have been efficiently manipulated by methods like chilling regime, electrical stimulation and different hanging. These methods have been optimized with time leaving a little scope for further improvement. During the harvesting process of meat there is a generalized cell death often referred to as necrosis or apoptosis. This process of cell death has been well studied with respect to various physiological functions in vivo but its role in postmortem meat quality has received little attention. It is mainly regulated by caspases and also probably by calpains, cathepsins, proteasomes, lysosomal enzymes and other molecules, antioxidants and stress proteins. The term apoptosis appears to be more appropriate as evident by involvement of the enzyme systems and cell shrinkage. Further, examination of postmortem events effecting meat quality and correlate them to understand the cell death process may reveal the possible involvement of both apoptosis and necrosis processes, one preceding the other. This article is an attempt to review the apoptotic process of various cell lines and possible implication for muscle cells after slaughter and meat quality control. PRACTICAL APPLICATIONS Understanding the intricate biochemical mechanisms governing cell death processes after slaughter may help us provide better solutions for preslaughter animal handling and postslaughter interventions to manage meat toughness. Investigations on these tracks would distinguish muscle cell death processes after slaughter from apoptosis or necrosis, and consequently may lead to enhanced technological meat quality as available literature suggests that a number of molecules such as caspase family are likely to be involved in cell death process after slaughter and also in meat tenderization.

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Section: Factors Effecting Apoptosis and Meat Qualitymentioning

confidence: 99%

Section: Effect Of Ph On Apoptosis and Tenderizationmentioning

confidence: 99%

Molecular and Biological Factors Affecting Skeletal Muscle Cells After Slaughtering and Their Impact on Meat Quality: A Mini Review

PARK

Pramod

KIM³

et al. 2010

Journal of Muscle Foods

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Molecular and Biological Factors Affecting Skeletal Muscle Cells After Slaughtering and Their Impact on Meat Quality: A Mini‐review

Mohanty¹,

Park²,

Pramod³

et al. 2009

Journal of Muscle Foods

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El mecanismo de muerte celular programada y su importancia en el proceso de maduración de la carne bovina

Torres¹,

Botero²

2012

Rev. Med. Vet.

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El objetivo de este artículo es presentar el mecanismo de muerte celular programada y las evidencias que apoyan su relación con el proceso de maduración de la carne bovina. La terneza de la carne bovina es quizá una de las características más importantes para los consumidores, pues hace de la carne un producto deseable en los mercados mundiales e influye en su precio y calidad. Estas características dependen de factores genéticos, nutricionales y ambientales. Aunque en Colombia aún no existe la cultura de la trazabilidad de los productos cárnicos en los supermercados, se prevé que en un futuro cercano aumente el número de consumidores en América Latina y que ellos tendrán también la posibilidad de exigir las mejores carnes. Descifrar los factores bioquímicos y moleculares que influyen en la maduración de la carne bovina es una tarea amplia que está en sus primeras etapas. Se han descifrado algunas vías implicadas, como la de la calpaína-calpastatina, la proteosómica y la de las catepsinas, proteínas que han sido reconocidas como de influencia positiva en el proceso de degradación de la fibra muscular durante su proceso de maduración. La conversión del músculo en carne es un proceso que comienza una vez el animal ha sido sacrificado y, por lo tanto, está asociado a los procesos de necrosis y muerte celular. En los últimos años muchos estudios se han orientado hacia la importancia y el aporte del mecanismo de muerte celular programada o apoptosis sobre la terneza de la carne.

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Intracellular pH in thymocytes at the early stages of apoptosis and necrosis

Abstract: Dynamics of intracellular pH during apoptotic and necrotic death of lymphocytes was studied with the help of fluorescent pH-sensitive probe BCECF. Change in intracellular pH is an early differential marker of apoptotic and necrotic types of death in thymus lymphocytes.

Cited by 3 publications

References 7 publications

Molecular and Biological Factors Affecting Skeletal Muscle Cells After Slaughtering and Their Impact on Meat Quality: A Mini Review

Molecular and Biological Factors Affecting Skeletal Muscle Cells After Slaughtering and Their Impact on Meat Quality: A Mini Review

Molecular and Biological Factors Affecting Skeletal Muscle Cells After Slaughtering and Their Impact on Meat Quality: A Mini‐review

El mecanismo de muerte celular programada y su importancia en el proceso de maduración de la carne bovina

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