Muscle Hypertrophy Is Linked to Changes in the Oxidative and Proteolytic Systems during Early Tenderization of the Spanish Breed “Asturiana de los Valles”
For fresh meat consumers, eating satisfaction is of utmost importance and tenderness is one of the most important characteristics in this regard. Our study examined beef of different animal biotypes of the autochthonous breed “Asturiana de los Valles” (AV) to determine if early postmortem oxidative...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-01-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/3/443 |
| _version_ | 1797318805392719872 |
|---|---|
| author | Marina García-Macia Verónica Sierra Adrián Santos-Ledo Beatriz de Luxán-Delgado Yaiza Potes-Ochoa Susana Rodríguez-González Mamen Oliván Ana Coto-Montes |
| author_facet | Marina García-Macia Verónica Sierra Adrián Santos-Ledo Beatriz de Luxán-Delgado Yaiza Potes-Ochoa Susana Rodríguez-González Mamen Oliván Ana Coto-Montes |
| author_sort | Marina García-Macia |
| collection | DOAJ |
| description | For fresh meat consumers, eating satisfaction is of utmost importance and tenderness is one of the most important characteristics in this regard. Our study examined beef of different animal biotypes of the autochthonous breed “Asturiana de los Valles” (AV) to determine if early postmortem oxidative and proteolytic processes may influence the final tenderness of the product. This meat-specialized breed shows different biotypes depending on the frequency of a myostatin mutation “<i>mh</i>” that induces double-muscling or muscular hypertrophy (<i>mh</i>/<i>mh</i>, <i>mh</i>/+, +/+). Samples from the longissimus dorsi muscles of yearling bulls were analyzed during the first 24 h postmortem. Changes in the redox balance of muscle cells were significant in the first hours after slaughter; total antioxidant activity was higher in the <i>mh</i>/<i>mh</i> biotype and it followed the shortening of the sarcomeres, a key parameter in understanding meat tenderness. The two proteolytic systems studied (proteasome and lysosome) followed distinct patterns. Proteasome activity was higher in the (<i>mh</i>/+) biotype, which correlated with higher protein damage. Lysosome proteolysis was increased in the more tender biotypes (<i>mh</i> genotypes). Autophagic activation showed significant differences between the biotypes, with (<i>mh</i>/<i>mh</i>) showing more intense basal autophagy at the beginning of the postmortem period that decreased gradually (<i>p</i> < 0.001), while in the normal biotype (+<i>/</i>+), it was slightly delayed and then increased progressively (<i>p</i> < 0.001). These results suggest that this type of catalytic process and antioxidant activity could contribute to the earlier disintegration of the myofibers, particularly in the <i>mh/mh</i> biotypes, and influence the conversion of muscle into meat. |
| first_indexed | 2024-03-08T03:56:44Z |
| format | Article |
| id | doaj.art-7af66f3a86ab4bc7989eb4252bb980e7 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T03:56:44Z |
| publishDate | 2024-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-7af66f3a86ab4bc7989eb4252bb980e72024-02-09T15:12:13ZengMDPI AGFoods2304-81582024-01-0113344310.3390/foods13030443Muscle Hypertrophy Is Linked to Changes in the Oxidative and Proteolytic Systems during Early Tenderization of the Spanish Breed “Asturiana de los Valles”Marina García-Macia0Verónica Sierra1Adrián Santos-Ledo2Beatriz de Luxán-Delgado3Yaiza Potes-Ochoa4Susana Rodríguez-González5Mamen Oliván6Ana Coto-Montes7Department of Biochemistry and Molecular Biology, University of Salamanca, 37007 Salamanca, SpainServicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), 33300 Villaviciosa, SpainInstituto de Neurociencias de Castilla y León (INCyL), 37007 Salamanca, SpainHealth Research Institute of Asturias (ISPA), 33011 Oviedo, SpainHealth Research Institute of Asturias (ISPA), 33011 Oviedo, SpainDepartamento de Morfología y Biología Celular, Facultad de Medicina, Universidad de Oviedo, 33003 Oviedo, SpainServicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), 33300 Villaviciosa, SpainHealth Research Institute of Asturias (ISPA), 33011 Oviedo, SpainFor fresh meat consumers, eating satisfaction is of utmost importance and tenderness is one of the most important characteristics in this regard. Our study examined beef of different animal biotypes of the autochthonous breed “Asturiana de los Valles” (AV) to determine if early postmortem oxidative and proteolytic processes may influence the final tenderness of the product. This meat-specialized breed shows different biotypes depending on the frequency of a myostatin mutation “<i>mh</i>” that induces double-muscling or muscular hypertrophy (<i>mh</i>/<i>mh</i>, <i>mh</i>/+, +/+). Samples from the longissimus dorsi muscles of yearling bulls were analyzed during the first 24 h postmortem. Changes in the redox balance of muscle cells were significant in the first hours after slaughter; total antioxidant activity was higher in the <i>mh</i>/<i>mh</i> biotype and it followed the shortening of the sarcomeres, a key parameter in understanding meat tenderness. The two proteolytic systems studied (proteasome and lysosome) followed distinct patterns. Proteasome activity was higher in the (<i>mh</i>/+) biotype, which correlated with higher protein damage. Lysosome proteolysis was increased in the more tender biotypes (<i>mh</i> genotypes). Autophagic activation showed significant differences between the biotypes, with (<i>mh</i>/<i>mh</i>) showing more intense basal autophagy at the beginning of the postmortem period that decreased gradually (<i>p</i> < 0.001), while in the normal biotype (+<i>/</i>+), it was slightly delayed and then increased progressively (<i>p</i> < 0.001). These results suggest that this type of catalytic process and antioxidant activity could contribute to the earlier disintegration of the myofibers, particularly in the <i>mh/mh</i> biotypes, and influence the conversion of muscle into meat.https://www.mdpi.com/2304-8158/13/3/443muscular hypertrophylipid oxidationprotein oxidationtotal antioxidant activityproteolysisautophagy |
| spellingShingle | Marina García-Macia Verónica Sierra Adrián Santos-Ledo Beatriz de Luxán-Delgado Yaiza Potes-Ochoa Susana Rodríguez-González Mamen Oliván Ana Coto-Montes Muscle Hypertrophy Is Linked to Changes in the Oxidative and Proteolytic Systems during Early Tenderization of the Spanish Breed “Asturiana de los Valles” Foods muscular hypertrophy lipid oxidation protein oxidation total antioxidant activity proteolysis autophagy |
| title | Muscle Hypertrophy Is Linked to Changes in the Oxidative and Proteolytic Systems during Early Tenderization of the Spanish Breed “Asturiana de los Valles” |
| title_full | Muscle Hypertrophy Is Linked to Changes in the Oxidative and Proteolytic Systems during Early Tenderization of the Spanish Breed “Asturiana de los Valles” |
| title_fullStr | Muscle Hypertrophy Is Linked to Changes in the Oxidative and Proteolytic Systems during Early Tenderization of the Spanish Breed “Asturiana de los Valles” |
| title_full_unstemmed | Muscle Hypertrophy Is Linked to Changes in the Oxidative and Proteolytic Systems during Early Tenderization of the Spanish Breed “Asturiana de los Valles” |
| title_short | Muscle Hypertrophy Is Linked to Changes in the Oxidative and Proteolytic Systems during Early Tenderization of the Spanish Breed “Asturiana de los Valles” |
| title_sort | muscle hypertrophy is linked to changes in the oxidative and proteolytic systems during early tenderization of the spanish breed asturiana de los valles |
| topic | muscular hypertrophy lipid oxidation protein oxidation total antioxidant activity proteolysis autophagy |
| url | https://www.mdpi.com/2304-8158/13/3/443 |
| work_keys_str_mv | AT marinagarciamacia musclehypertrophyislinkedtochangesintheoxidativeandproteolyticsystemsduringearlytenderizationofthespanishbreedasturianadelosvalles AT veronicasierra musclehypertrophyislinkedtochangesintheoxidativeandproteolyticsystemsduringearlytenderizationofthespanishbreedasturianadelosvalles AT adriansantosledo musclehypertrophyislinkedtochangesintheoxidativeandproteolyticsystemsduringearlytenderizationofthespanishbreedasturianadelosvalles AT beatrizdeluxandelgado musclehypertrophyislinkedtochangesintheoxidativeandproteolyticsystemsduringearlytenderizationofthespanishbreedasturianadelosvalles AT yaizapotesochoa musclehypertrophyislinkedtochangesintheoxidativeandproteolyticsystemsduringearlytenderizationofthespanishbreedasturianadelosvalles AT susanarodriguezgonzalez musclehypertrophyislinkedtochangesintheoxidativeandproteolyticsystemsduringearlytenderizationofthespanishbreedasturianadelosvalles AT mamenolivan musclehypertrophyislinkedtochangesintheoxidativeandproteolyticsystemsduringearlytenderizationofthespanishbreedasturianadelosvalles AT anacotomontes musclehypertrophyislinkedtochangesintheoxidativeandproteolyticsystemsduringearlytenderizationofthespanishbreedasturianadelosvalles |