Changes of postmortem apoptotic factors, genes and proteins and their potential associations with beef tenderization

Bo Zou; Fei Jia; Han Wang; Miaolin Duan; Xingmin Li; Ruitong Dai

doi:10.26599/FSAP.2023.9240040

Food Science of Animal Products 2023, 1(4): 9240040 https://doi.org/10.26599/FSAP.2023.9240040

Research Article |

Open Access | Issue | Published: 20 February 2024

Changes of postmortem apoptotic factors, genes and proteins and their potential associations with beef tenderization

Show Author's Information Hide Author's Information Bo Zou^¹, Fei Jia^², Han Wang^¹, Miaolin Duan^¹, Xingmin Li^¹, Ruitong Dai^¹(

)

1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

2Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville 72701, USA

Keywords:

mitochondria, apoptosis, ROS, postmortem, meat tenderization

Cite this article:

Zou B, Jia F, Wang H, et al. Changes of postmortem apoptotic factors, genes and proteins and their potential associations with beef tenderization. Food Science of Animal Products, 2023, 1(4): 9240040. https://doi.org/10.26599/FSAP.2023.9240040

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Abstract

Apoptosis in postmortem muscle is a potential factor affecting meat quality. This study aimed to investigate the changes in apoptotic genes and proteins, reactive oxygen species (ROS), caspase-3 activity and their underlying relationship with meat tenderization. As postmortem time extended, there was a significant increase in myofibril fragmentation index (MFI) and destruction of muscle fibers. Oxidative stress deepened alongside the onset of apoptosis. Mitochondrial membrane potential (MMP) decreased, and caspase-3 activity increased during the first 24 h postmortem. Forty apoptotic genes displayed significant differences, involving DNA damage, autophagy, the death receptor pathway, the mitochondrial pathway, the Bcl-2 family, and the caspases family. The expression of most apoptotic genes was abundant in the early postmortem stage, enhancing the potential for early apoptosis. Apoptotic proteins of apoptosis-inducing factor, mitochondrion-associated 1 (AIFM1) and endonuclease G (ENDOG) showed the damage of apoptosis to DNA. Also, the decreasing expression of Bcl2 and increasing expression of Bak1 with time demonstrated the effects of mitochondrial apoptosis on postmortem muscle. These findings suggest that postmortem muscle apoptosis is a physiological process co-regulated by multiple genes, and potentially contributes to meat tenderization and quality.

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Changes of postmortem apoptotic factors, genes and proteins and their potential associations with beef tenderization

Show Author's information Hide Author's Information Bo Zou^¹, Fei Jia^², Han Wang^¹, Miaolin Duan^¹, Xingmin Li^¹, Ruitong Dai^¹(

)

1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

2Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville 72701, USA

Abstract

Keywords: mitochondria, apoptosis, ROS, postmortem, meat tenderization

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Acknowledgements

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Publication history

Received: 07 November 2023

Revised: 05 December 2023

Accepted: 15 December 2023

Published: 20 February 2024

Issue date: December 2023

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Acknowledgements

This work was funded by the National Natural Science Foundation of China (No. 32072286).

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Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).