Influence of Ca2+ on mitochondrial apoptosis activation and yak meat tenderization during postmortem aging
Influence of Ca2+ on mitochondrial apoptosis activation and yak meat tenderization during postmortem aging
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DOI：
10.1139/cjas-2020-0148
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发表时间：
2021-11
影响因子：
1
通讯作者：
Lin-lin Wang;Lian-hong Chen;Jian Li;R. Du;Ling Han;Qunli Yu
中科院分区：
文献类型：
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作者：
Lin-lin Wang;Lian-hong Chen;Jian Li;R. Du;Ling Han;Qunli Yu
摘要：本研究的目的是探讨线粒体Ca 2+稳态失衡导致线粒体凋亡的分子机制及其对牦牛肉嫩度的影响。结果表明，CaCl 2处理显著促进糖酵解，使乳酸水平升高，糖原含量、pH值和ATP生成量降低（P < 0.01和P < 0.05）。CaCl 2处理对衰老早期的Na+-K+-ATP酶泵和Ca ~（2+）-ATP酶泵活性有显著影响。CaCl 2处理还显著提高了同步数字化水平和柠檬酸合成酶的活性（P < 0.01和P < 0.05）。CaCl 2组线粒体活性氧（ROS）水平显著高于对照组（P < 0.01），24 h时Ca 2+组较对照组升高64.27%。CaCl 2处理显著提高了肌原纤维断裂指数和剪切力（P < 0.01），促进了线粒体凋亡级联反应，促进了肉的嫩化。这些结果表明，线粒体Ca 2+稳态失衡通过调节能量代谢因子、细胞内环境、线粒体功能和ROS介导的氧化应激在线粒体凋亡途径中发挥重要作用。这些条件进一步改善了宰后老化过程中的肉嫩化。
Abstract: The objective of this study was to investigate the underlying molecular mechanisms of mitochondrial Ca2+ homeostasis disequilibrium in mitochondrial apoptosis and its impact on yak meat tenderness. Results indicated that CaCl2 treatment significantly promoted glycolysis by increasing lactic acid level and decreasing glycogen content, pH, and ATP production (P < 0.01 and P < 0.05). The activities of Na+-K+-ATPase pump and Ca2+-ATPase pump in the early aging stage were significantly influenced by CaCl2 treatment. The activities of synchronous digital hierarchy and citrate synthase were also significantly improved by CaCl2 treatment (P < 0.01 and P < 0.05). Mitochondrial reactive oxygen species (ROS) levels were significantly higher in the CaCl2 group than in the control group (P < 0.01); at 24 h, the value in the Ca2+ group was 64.27% higher than that in the control group. Furthermore, CaCl2 treatment significantly enhanced the mitochondrial apoptosis cascade reaction and meat tenderization by improving the myofibril fragmentation index and shear force (P < 0.01). These results demonstrated that the imbalance of mitochondrial Ca2+ homeostasis played a significant role in the mitochondrial apoptosis pathway by regulating energy metabolism factors, meat intracellular environment, mitochondrial functions, and ROS-mediated oxidative stress. These conditions further improved meat tenderization during postmortem aging.