Insights into the differences of caspase and apoptosis levels in pork longissimus thoracis muscles with different tenderness: A perspective on S-nitrosylation modification

IF 8.5 1区 农林科学 Q1 CHEMISTRY, APPLIED
Chao Ma , Tongyao Du , Wenxuan Wang , Yujia Liu , Zhenhong An , Qin Hou , Lujuan Xing , Wangang Zhang
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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 lowed the degradation of desmin and troponin T.

Abstract Image

Abstract Image

不同压痛程度猪肉胸最长肌caspase和凋亡水平差异的研究:s -亚硝基化修饰的视角
本研究从s -亚硝基化角度研究了不同嫩度猪肉中caspase和凋亡水平的差异,并进一步探讨了它们在猪肉嫩化过程中的作用。从36只胴体中选取10块胸最长肌,根据剪切力分为高(HT)和低(LT)压痛组(n = 5)。结果表明,LT组大鼠总一氧化氮合酶活性和s -亚硝基化蛋白水平高于HT组,而心肌细胞凋亡水平低于HT组(p <; 0.05)。此外,LT组caspase-3活性较低,而完整caspase-3丰度较高,裂解caspase-3 s -亚硝基化水平较高(p <; 0.05)。而caspase-9则无上述差异(p >; 0.05)。LT组压痛降低可能与caspase-3活性亚基s -亚硝基化水平升高导致caspase-3活性降低有关,从而延缓了心肌细胞凋亡,从而降低了desmin和肌钙蛋白T的降解。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
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.
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