Literature DB >> 20525926

Morphological and biochemical assessment of apoptosis in different skeletal muscles of bulls during conditioning.

J Cao1, W Sun, G Zhou, X Xu, Z Peng, Z Hu.   

Abstract

Apoptosis is a form of cell death that involves the changes of mitochondrial function and the regulated activation of caspase cascades, which selectively cleave cytoskeleton proteins and catalyze the changes of cell organelles and morphological structure. The changes of mitochondrial function, cell morphological structure, and degradation of cytoskeleton are considered to be responsible for the development of meat qualities. The LM, semitendinosus, and psoas minor (PM) muscles of 5 crossbred bulls were used to observe the morphologic and quantitative changes of apoptosis, as well as the change of caspase-3 activity during 7 d storage. Transmission electron microscopy shows that the typical features of apoptosis appeared in muscles between d 1 and 4. Terminal deoxynucleotidyl transferase-mediated deoxyuridine triphosphate nick end-labeling (TUNEL) positive nuclei were detected at d 4 and increased subsequently. The count of TUNEL-positive nuclei was different in 3 muscles at d 7 (P < 0.001). There was a significant increase in caspase-3 activities at 4 h postmortem relative to the activities at the first 30 min in 3 muscles (P = 0.0147 in LM; P = 0.0058 in PM; P = 0.0306 in semitendinosus), and the apexes had 2.9 to 6.5 times more activities than activities at the first 30 min postmortem. Apoptosis did exist in 3 types of muscles during the conditioning period. Apoptosis and caspase cascades system could be associated with the postmortem development of meat quality in skeletal muscles of bulls.

Entities:  

Mesh:

Substances:

Year:  2010        PMID: 20525926     DOI: 10.2527/jas.2009-2412

Source DB:  PubMed          Journal:  J Anim Sci        ISSN: 0021-8812            Impact factor:   3.159


  4 in total

1.  Effects of caspase activity of yak meat and internal environment changing during aging.

Authors:  Yang Yayuan; Han Ling; Yu Qunli; Gao Yongfang; Shi Hongmei
Journal:  J Food Sci Technol       Date:  2021-06-03       Impact factor: 2.701

2.  Autophagy during beef aging.

Authors:  Marina García-Macia; Verónica Sierra; Ana Palanca; Ignacio Vega-Naredo; David de Gonzalo-Calvo; Susana Rodríguez-González; Mamen Oliván; Ana Coto-Montes
Journal:  Autophagy       Date:  2013-11-11       Impact factor: 16.016

3.  Shrinkage Properties and Their Relationship with Degradation of Proteins Linking the Endomysium and Myofibril in Lamb Meat Submitted to Heating or Air Drying.

Authors:  Weili Rao; Zhenxiao Shi; Sijia Liu; Ying Shu; Xiaoyu Chai; Zhisheng Zhang
Journal:  Foods       Date:  2022-07-27

4.  Calcium supplementation in low nutrient density diet for meat ducks improves breast meat tenderness associated with myocyte apoptosis and proteolytic changes.

Authors:  Huaiyong Zhang; Quifeng Zeng; Shiping Bai; Jianping Wang; Xuemei Ding; Yue Xuan; Zhuowei Su; Joris Michiels; Keying Zhang
Journal:  Anim Nutr       Date:  2021-11-02
  4 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.