Study on the HIF‐1α regulated by glycolytic pathways and mitochondrial function in yaks of different altitudes during postmortem aging. Issue 8 (2nd May 2022)

• Record Type: Journal Article
• Authors: Xin, Keqi; Hu, Bo; Han, Ling; Yu, Qunli
• Is Part Of: Journal of food biochemistry. Volume 46:Issue 8(2022)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2022-05-02
• Subjects: HIF‐1α -- GLUT‐1 -- glycolysis -- meat tenderness -- yaks; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Biochemistry -- Periodicals; 664.024
• DOI: 10.1111/jfbc.14205
• Languages: English
• ISSNs: 0145-8884

Abstract

Abstract: The study investigated the glycolysis pathway mediated by hypoxia‐inducible factor‐1α (HIF‐1α) and the mechanism of its regulation. The results indicated that HIF‐1α expression initially increased before subsequently decreasing with aging time during postmortem ( p < .01). Glucose transporter‐1 (GLUT‐1), lactate dehydrogenase (LDH), and hexokinase (HK) displayed a similar trend with aging time ( p < .01) while pyruvate dehydrogenase kinase 1 (PDK‐1) increased gradually within the first 12 hr before decreasing at 24–120 hr. However, after treatment with a HIF‐1α inhibitor, no significant differences were observed in the mitochondrial morphology. Furthermore, lactate content decreased, along with LDH, HK, and F0F1‐ATP activities as well as GLUT‐1 and PDK‐1 expression ( p < .01). The shear force for all groups also increased during postmortem aging ( p < .01), with that of the controls being significantly higher compared with the treatment groups ( p < .01). These findings confirmed that, after slaughter, the hypoxic environment within the muscles provided essential conditions for HIF‐1α expression, which, in turn, activated the glycolysis pathway by mediating changes in the activities of glycolytic enzymes and mitochondrial function. Moreover, in accelerating glycolysis rate, the expression of HIF‐1α further played a negative role in meat tenderization during postmortem aging. This, it was concluded that HIF‐1α expression plays a significant role in postmortem yak meat tenderization by regulating the glycolysis pathway. Pratical applications: While converting muscle into meat through hypoxic glycolysis during postmortem aging is undeniable, the biochemical mechanism of this process mediated remains quite obscure. However, the meat quality difference which impact muscle regulation mechanism during postmortem aging has not been reported. The study investigated the HIF‐1α played a major role in both the glycolytic pathway and as well as meat tenderness during the postmortem aging of yak meat. The glycolysis pathway is mediated by hypoxia‐inducible factor‐1α (HIF‐1α), the mechanism of its regulation, and meat tenderness during the postmortem aging of yak meat. Abstract : Effect of HIF‐1α on glycolysis pathway in yak meat during the ageing process after death. HIF‐1α positively regulated activity of pyruvate dehydrogenase kinase in yak meat. Glucose transporter is the main downstream target of hypoxia factor. HIF‐1α was an important factor that slows down mitochondrial respiration to satisfy glycolysis energy.