Study on the effect of reactive oxygen species-mediated oxidative stress on the activation of mitochondrial apoptosis and the tenderness of yak meat. (1st April 2018)

• Record Type: Journal Article
• Authors: Wang, Lin-Lin; Yu, Qun-Li; Han, Ling; Ma, Xiu-Li; Song, Ren-De; Zhao, Suo-Nan; Zhang, Wen-Hua
• Is Part Of: Food chemistry. Volume 244(2018)
• Page Start: 394
• Page End: 402
• Publication Date: 2018-04-01
• Subjects: SOD (PubChem CID: 11963501) -- H2O2 (PubChem CID: 784) -- NAC (PubChem CID: 12035) -- Cytochrome c (PubChem CID: 16057918) -- Glycerol (PubChem CID: 753) -- Tris (PubChem CID: 6503) -- JC-1 (PubChem CID:5492929) -- DCFH-DA (PubChem CID: 104913) -- SDS (PubChem CID: 3423265) -- GSH (PubChem CID: 124886); Reactive oxygen species -- Oxidative stress -- Mitochondrial apoptosis -- Bcl-2 family proteins -- Yak meat -- Tenderness; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.10.034
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The ROS increased the mitochondrial oxidative stress by decreasing the activities of SOD, CAT, and GSH-Px and increasing mitochondrial lipid peroxidation. Oxidative stress enhanced MPTP opening by augmenting the production of Ca 2+ and altering the levels of Bcl-2 family proteins. Oxidative stress mediated the activation of the mitochondrial apoptotic pathway in yak meat during postmortem aging. Abstract: 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 2+ levels, membrane permeability transition pore opening, mitochondrial membrane potential, apoptotic factors and the shear force were examined. Results showed that the ROS generated by H2 O2 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 2+ 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 2+ 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.