Journal
FOOD CHEMISTRY
Volume 340, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127914
Keywords
Oxidation; Heat shock protein 27; Caspase-3; mu-Calpain; Myofibrils; Tenderization
Funding
- National Natural Science Foundation of China [31571858]
- Key scientific and technological projects of Xinjiang production and Construction Corps [2020AB012]
- Central Public-interest Scientific Institution Basal Research Fund [Y2016JC40, S2016JC03]
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This study found that oxidation influences the activities of endogenous enzymes in muscle cells by regulating HSP27 and cytochrome c, thereby modulating the degradation process of myofibrillar proteins after slaughter.
The objective of this study was to investigate the influence of oxidation on heat shock protein 27 (HSP27) and cytochrome c translocation, myofibrils degradation and endogenous enzymes activities, perfecting tenderization mechanism after slaughter. Bovine muscle (longissimus thoracis) was obtained at 30 min postmortem. Bovine muscle was cut and exposed to saline solution with or without H2O2 at 4 degrees C for 0.25, 1, 3 and 5 days, followed by detection of proteins degradation, location and enzymes activities. Results showed that oxidation promoted the translocation of HSP27 and cytochrome c from the cytoplasm to the cell membrane, which reduced mu-calpain activity, but increased caspase-3 activity through mediating the interaction with the two enzymes. Oxidation retarded troponin-T degradation, but accelerated desmin degradation, which is probably because oxidative modification of myofibrils induced different susceptibility to proteolysis. Therefore, oxidation leads to different regulatory mechanism on mu-calpain and caspase-3, as well as the degree of degradation of myofibrillar proteins, possibly through mediating HSP27 and cytochrome c.
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