College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, China.
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, China.
Food Chem. 2018 Apr 1;244:394-402. doi: 10.1016/j.foodchem.2017.10.034. Epub 2017 Oct 10.
This study investigated the effect of reactive oxygen species-mediated oxidative stress on activation of mitochondrial apoptosis and tenderness of yak meat during postmortem ageing. Oxidative stress degree, Ca levels, membrane permeability transition pore opening, mitochondrial membrane potential, apoptotic factors and the shear force were examined. Results showed that the ROS generated by HO significantly increased mitochondrial oxidative stress by decreasing the activities of superoxide dismutase, catalase and glutathione peroxidase, and increasing lipid peroxidation. Furthermore, oxidative stress enhanced Ca production and cytochrome c release, changed the levels of Bcl-2 family proteins and activated caspase-9 and -3 activities. Ultimately, oxidative stress increased the apoptosis rate and tenderness of yak meat. These observations confirmed that ROS-mediated oxidative stress participates in the activation of the apoptotic cascade reaction involving Ca and Bcl-2 family proteins. The results further suggested that ROS-mediated oxidative stress plays a significant role in meat tenderization through the mitochondrial apoptotic pathway.
本研究探讨了活性氧介导的氧化应激对死后老化过程中牦牛肉线粒体凋亡激活和嫩度的影响。检测了氧化应激程度、Ca 水平、膜通透性转换孔开放、线粒体膜电位、凋亡因子和剪切力。结果表明，HO 产生的 ROS 通过降低超氧化物歧化酶、过氧化氢酶和谷胱甘肽过氧化物酶的活性以及增加脂质过氧化作用，显著增加了线粒体的氧化应激。此外，氧化应激增强了 Ca 的产生和细胞色素 c 的释放，改变了 Bcl-2 家族蛋白的水平，并激活了 caspase-9 和 caspase-3 的活性。最终，氧化应激增加了牦牛肉的凋亡率和嫩度。这些观察结果证实，ROS 介导的氧化应激参与了涉及 Ca 和 Bcl-2 家族蛋白的凋亡级联反应的激活。结果进一步表明，ROS 介导的氧化应激通过线粒体凋亡途径在肉的嫩化中起重要作用。
