Insights into the differences of caspase and apoptosis levels in pork longissimus thoracis muscles with different tenderness: A perspective on S-nitrosylation modification
Chao Ma, Tongyao Du, Wenxuan Wang, Yujia Liu, Zhenhong An, Qin Hou, Lujuan Xing, Wangang Zhang
{"title":"Insights into the differences of caspase and apoptosis levels in pork longissimus thoracis muscles with different tenderness: A perspective on S-nitrosylation modification","authors":"Chao Ma, Tongyao Du, Wenxuan Wang, Yujia Liu, Zhenhong An, Qin Hou, Lujuan Xing, Wangang Zhang","doi":"10.1016/j.foodchem.2025.142810","DOIUrl":null,"url":null,"abstract":"This study investigated the differences of caspase and apoptosis levels in pork with different tenderness from the perspective of S-nitrosylation and further explored their role during pork tenderization. Ten <em>longissimus thoracis</em> muscles selected from 36 individual carcasses based on shear force were divided into high (HT) and low (LT) tenderness groups (<em>n</em> = 5), respectively. Results demonstrated that total nitric oxide synthase activity and protein S-nitrosylation levels of LT group were higher than HT group, while myocyte apoptosis levels were lower in LT group (<em>p</em> < 0.05). Additionally, LT group possessed a lower caspase-3 activity while a higher abundance of intact caspase-3 and greater S-nitrosylation levels of cleaved caspase-3 (<em>p</em> < 0.05). However, none of the above differences were found in caspase-9 (<em>p</em> > 0.05). The lower tenderness in LT group might be associated with reduced caspase-3 activity resulted from increased S-nitrosylation levels of its active subunits, which delayed myocyte apoptosis and thereby lowed the degradation desmin and troponin T.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"203 1","pages":""},"PeriodicalIF":8.5000,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.foodchem.2025.142810","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
This study investigated the differences of caspase and apoptosis levels in pork with different tenderness from the perspective of S-nitrosylation and further explored their role during pork tenderization. Ten longissimus thoracis muscles selected from 36 individual carcasses based on shear force were divided into high (HT) and low (LT) tenderness groups (n = 5), respectively. Results demonstrated that total nitric oxide synthase activity and protein S-nitrosylation levels of LT group were higher than HT group, while myocyte apoptosis levels were lower in LT group (p < 0.05). Additionally, LT group possessed a lower caspase-3 activity while a higher abundance of intact caspase-3 and greater S-nitrosylation levels of cleaved caspase-3 (p < 0.05). However, none of the above differences were found in caspase-9 (p > 0.05). The lower tenderness in LT group might be associated with reduced caspase-3 activity resulted from increased S-nitrosylation levels of its active subunits, which delayed myocyte apoptosis and thereby lowed the degradation desmin and troponin T.
期刊介绍:
Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.