Morphological changes of mitochondria-related to apoptosis during postmortem aging of beef muscles
文献类型: 外文期刊
作者: Chunmei Liu;Zhenjiang Ding;Zihan Zhang;Laiyu Zhao;Chunhui Zhang;Feng Huang
作者机构:
关键词: Apoptosis;Cristae;Fission and fusion;Mitochondrial;Outer membrane;Tenderization
期刊名称: Food Chemistry: X
ISSN: 2590-1575
年卷期: 2023 年 19 卷
页码:
收录情况: SCIE(2023版) ; ; EI(2023版)
摘要: This study aimed to investigate how postmortem muscle cells' mitochondria changed in morphology from three aspects: the outer membrane, cristae, and fission/fusion. Atomic force microscopy (AFM) results showed that mitochondria underwent a morphology transformation from normal to swelling and collapse. Meanwhile, the cleavage of OPA1, upregulation of OMA1, downregulation of Mic60 and transmission electron microscope micrographs revealed that mitochondrial cristae ruptured with an aging time extended. Additionally, the increased expressions of Fis1 and Drp1, and the AFM topographic images mutually confirmed mitochondrial fission. These results further proved from the perspective of mitochondrial morphology that the degree of mitochondrial damage increased with the postmortem aging time extended, which was consistent with the results of the release of cytochrome c caused by the increase of mitochondrial permeability transition pore opening and the decrease of mitochondrial membrane permeability, and further induced the apoptosis of postmortem muscle cells.
分类号:
- 相关文献
作者其他论文 更多>>
-
Elucidation of molecular interactions between selected phenylpropanoids and myofibrillar protein: Conformational remodeling and machine learning analysis
作者:Jingfan Wang;Laiyu Zhao;Ping Yang;Tianze Wang;Ying Xu;Dong Han;Marie Laure Fauconnier;Giorgia Purcaro;Chunhui Zhang
关键词:Beef protein;Spice flavors;Structural character
-
Interactions between lycopene and myofibrillar proteins under different pH conditions: Implications for structural properties and in vitro digestibility
作者:Jia Huang;Min You;Yanyan Chen;Chunhui Zhang;Feng Huang
关键词:Digestibility;Lycopene;Molecular docking;Myofibrillar proteins;Peptidomics;Structure characteristics
-
Design and test of steam-injected continuous scrambled egg device
作者:Liangyu Xue;Xiaojia Hu;Bo Qi;Yibing Yuan;Wensong Wei;Ping Yang;Xin Ai;Fangting Fu;Chunhui Zhang
关键词:Agricultural machinery;Continuous culinary;Industrially manufactured;Performance verification;Steam device
-
Quality decline of prepared dishes stored at 4 °C: Microbial regulation of nitrite and biogenic amine formation
作者:Jiaxin Liu;Yin Wang;Ping Yang;Hongbo Li;Haizhen Mo;Prince Chisoro;Dong Han;Chunhui Zhang
关键词:Biogenic amines (BAs);Microbial diversity;Nitrite;Prepared dishes;Storage
-
In vitro effects of structurally diverse low molecular weight chondroitin sulfates on gut microbiota and metabolome
作者:Kangyu Wang;Yue Liu;Yujie Guo;Chunhui Zhang
关键词:Gut microbiota;Low molecular weight chondroitin sulfate;Metabolism;Structure
-
CMC-regulated multi-chamber formation contributes to the texture of deep-fried batter-coated meat strips: multiple visual evaluation collaborative water/oil migration analysis
作者:Ying Xu;Ruishu Zhang;Ping Yang;Laiyu Zhao;Xiaojia Hu;Wenjing Mai;Prince Chisoro;Feng Huang;Chunhui Zhang
关键词:Batter-coated meat strips;Carboxymethyl cellulose;Heat transfer;Oil migration visualization analysis;Protein secondary structure;Rheological properties
-
Water–oil displacement in prefried potatoes during freezing–thawing and reheating: A simulation of the industrial prepared dishes supply chain
作者:Hengxun Lin;Liye Cui;Meisui Tian;Wenqiang Guan;Prince Chisoro;Xia Li;Yiping Yang;Yong Chen;Xiangning Chen;Christophe Blecker;Chunhui Zhang
关键词:Freezing–reheating;Industrial processed dishes;Potato semi-products;Reheating methods;Water–oil exchange