内质网应激可改善鸡肉的嫩度，促进死后老化过程中的细胞凋亡和自噬作用

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Science and Human Wellness Pub Date : 2024-05-27 DOI:10.26599/FSHW.2022.9250178

Yuwei Chai , Lin Chen , Shuya Xiang , Linxuan Wu , Xuebo Liu , Jun Luo , Xianchao Feng

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引用次数: 0

摘要

本研究采用内质网（ER）应激诱导剂妥尼霉素（TM）和抑制剂4-苯基丁酸（4-PBA）处理鸡死后的胸肌，研究其在5天老化过程中的嫩度变化以及对细胞凋亡和自噬的影响。TM诱导的ER应力降低了剪切力，提高了肌原纤维碎裂指数（MFI），破坏了肌原纤维结构，增加了desmin降解，激活了μ-calpain和caspase-12。此外，TM 诱导的 ER 应激增加了 Bax、Bim 和细胞色素 c 的表达，降低了 Bcl-xL 的表达。此外，TM 诱导的 ER 应激改善了 LC3I 向 LC3II 的转化，提高了 Beclin-1 的表达，降低了 p62、PI3K 和 mTOR 的表达。而在 4-PBA 处理后则观察到相反的结果。这些结果表明，ER 应激可改善鸡肉的嫩度，促进鸡肉凋亡和自噬。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Endoplasmic reticulum stress improved chicken tenderness, promoted apoptosis and autophagy during postmortem ageing

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Endoplasmic reticulum stress improved chicken tenderness, promoted apoptosis and autophagy during postmortem ageing

In this study, endoplasmic reticulum (ER) stress inducer tunicamycin (TM) and inhibitor 4-phenylbutyric acid (4-PBA) were used to treat postmortem chicken breast muscle to investigate changes in tenderness and effects on apoptosis and autophagy during 5 days ageing. TM-induced ER stress reduced shear force, enhanced myofibril fragmentation index (MFI), disrupted myofibril structure, increased desmin degradation, and activated μ-calpain and caspase-12. In addition, TM-induced ER stress increased the expression of Bax, Bim, and cytochrome c, and decreased the expression of Bcl-xL. Furthermore, TM-induced ER stress improved the conversion of LC3I to LC3II, raised the expression of Beclin-1, and decreased the expression of p62, PI3K, and mTOR. The opposite results were observed after 4-PBA treatment. These results suggested that ER stress could improve chicken tenderness, promote apoptosis and autophagy during chicken postmortem ageing.

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来源期刊

Food Science and Human Wellness Agricultural and Biological Sciences-Food Science

CiteScore

8.30

自引率

5.70%

发文量

审稿时长

28 days

期刊介绍： Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.