Your browser doesn't support javascript.
loading
Effects of oxidative stress and protein S-nitrosylation interactions on mitochondrial pathway apoptosis and tenderness of yak meat during postmortem aging.
Yang, Xue; Bu, Xinrong; Li, Yiheng; Shen, Ruheng; Duan, Yufeng; Liu, Mengying; Ma, Xiaotong; Guo, Zhaobin; Chen, Cheng; He, Long; Shi, Hongmei; Kong, Xiangying; Zhang, Li.
Afiliación
  • Yang X; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
  • Bu X; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
  • Li Y; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
  • Shen R; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
  • Duan Y; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
  • Liu M; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
  • Ma X; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
  • Guo Z; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
  • Chen C; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
  • He L; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
  • Shi H; Gansu Gannan Animal Husbandry and Veterinary Workstation, Gannan 747000, China.
  • Kong X; Qinghai Haibei Animal Husbandry and Veterinary Science Research Institute, Haibei 812200, China.
  • Zhang L; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China. Electronic address: zlwlzyc@163.com.
Food Res Int ; 191: 114717, 2024 Sep.
Article en En | MEDLINE | ID: mdl-39059914
ABSTRACT
To reveal the interaction of oxidative stress and protein S-nitrosylation on mitochondrial pathway apoptosis and tenderness development in postmortem yak meat. Herein, we selected yak longissimus dorsi muscle as the research object and treated hydrogen peroxide (H2O2) with S-nitrosoglutathione agent (GSNO) as well as Nω-nitro-L-arginine methyl ester hydrochloride (L-NAME) in mixed injections with 0.9 % saline as a control group, followed by incubation at 4 °C for 12, 24, 72, 120 and 168 h. Results showed that this interaction significantly increased mitochondrial ROS and NO content (P < 0.05) while weakening the antioxidant capacity of GSH and TRX redox response systems or accelerating the Ca2+ release process, leading to mitochondrial functional impairment and increased apoptosis rate. Notably, the H2O2 + L-NAME group showed more pronounced apoptosis. Hence, we suggest that the interaction between oxidative stress and protein S-nitrosylation could positively regulate yak meat tenderization.
Asunto(s)
Palabras clave
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Apoptosis / Estrés Oxidativo / Peróxido de Hidrógeno Límite: Animals Idioma: En Revista: Food Res Int Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Canadá
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Apoptosis / Estrés Oxidativo / Peróxido de Hidrógeno Límite: Animals Idioma: En Revista: Food Res Int Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Canadá