Mechanisms of Mitochondrial Apoptosis-Mediated Meat Tenderization Based on Quantitative Phosphoproteomic Analysis
This study investigates the mechanism of phosphorylation in the regulation of apoptosis-mediated meat tenderization during postmortem aging. The results found that the pork muscle exhibited apoptotic potential at early postmortem (48 h) and showed more tenderness at late postmortem, as evidenced by...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/23/3751 |
| _version_ | 1797463242219454464 |
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| author | Jiaying Zhang Shuangshuang Wang Wupeng Ge |
| author_facet | Jiaying Zhang Shuangshuang Wang Wupeng Ge |
| author_sort | Jiaying Zhang |
| collection | DOAJ |
| description | This study investigates the mechanism of phosphorylation in the regulation of apoptosis-mediated meat tenderization during postmortem aging. The results found that the pork muscle exhibited apoptotic potential at early postmortem (48 h) and showed more tenderness at late postmortem, as evidenced by the increase in mitochondrial membrane permeability (MMP), Ca<sup>2+</sup> level, reactive oxygen species (ROS) content, and caspases activity at 0 h to 48 h, and decreases in ATP level at 0 h to 24 h and shear force at 12 h to 120 h (<i>p</i> < 0.05). Phosphoproteomic analysis revealed that phosphorylation regulated apoptosis by modulating ATP and calcium bindings as well as apoptotic signaling, which occurred within early 12 h and mainly occurred at 12 h to 48 h postmortem. Moreover, differential expression of phosphoproteins demonstrated that phosphorylation regulated oxidative stress-induced apoptosis and rigor mortis, thereby promoting the development of meat tenderness. Our results provide insights into the roles of phosphorylation in various physiological processes that affect meat tenderness. |
| first_indexed | 2024-03-09T17:47:54Z |
| format | Article |
| id | doaj.art-e2dd6230848145bd92d1d17bb82044b0 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T17:47:54Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e2dd6230848145bd92d1d17bb82044b02023-11-24T10:57:58ZengMDPI AGFoods2304-81582022-11-011123375110.3390/foods11233751Mechanisms of Mitochondrial Apoptosis-Mediated Meat Tenderization Based on Quantitative Phosphoproteomic AnalysisJiaying Zhang0Shuangshuang Wang1Wupeng Ge2College of Food Science and Engineering, Northwest A&F University, Yangling 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling 712100, ChinaThis study investigates the mechanism of phosphorylation in the regulation of apoptosis-mediated meat tenderization during postmortem aging. The results found that the pork muscle exhibited apoptotic potential at early postmortem (48 h) and showed more tenderness at late postmortem, as evidenced by the increase in mitochondrial membrane permeability (MMP), Ca<sup>2+</sup> level, reactive oxygen species (ROS) content, and caspases activity at 0 h to 48 h, and decreases in ATP level at 0 h to 24 h and shear force at 12 h to 120 h (<i>p</i> < 0.05). Phosphoproteomic analysis revealed that phosphorylation regulated apoptosis by modulating ATP and calcium bindings as well as apoptotic signaling, which occurred within early 12 h and mainly occurred at 12 h to 48 h postmortem. Moreover, differential expression of phosphoproteins demonstrated that phosphorylation regulated oxidative stress-induced apoptosis and rigor mortis, thereby promoting the development of meat tenderness. Our results provide insights into the roles of phosphorylation in various physiological processes that affect meat tenderness.https://www.mdpi.com/2304-8158/11/23/3751quantitative phosphoproteomicproteinsapoptosistendernesspostmortemmuscle |
| spellingShingle | Jiaying Zhang Shuangshuang Wang Wupeng Ge Mechanisms of Mitochondrial Apoptosis-Mediated Meat Tenderization Based on Quantitative Phosphoproteomic Analysis Foods quantitative phosphoproteomic proteins apoptosis tenderness postmortem muscle |
| title | Mechanisms of Mitochondrial Apoptosis-Mediated Meat Tenderization Based on Quantitative Phosphoproteomic Analysis |
| title_full | Mechanisms of Mitochondrial Apoptosis-Mediated Meat Tenderization Based on Quantitative Phosphoproteomic Analysis |
| title_fullStr | Mechanisms of Mitochondrial Apoptosis-Mediated Meat Tenderization Based on Quantitative Phosphoproteomic Analysis |
| title_full_unstemmed | Mechanisms of Mitochondrial Apoptosis-Mediated Meat Tenderization Based on Quantitative Phosphoproteomic Analysis |
| title_short | Mechanisms of Mitochondrial Apoptosis-Mediated Meat Tenderization Based on Quantitative Phosphoproteomic Analysis |
| title_sort | mechanisms of mitochondrial apoptosis mediated meat tenderization based on quantitative phosphoproteomic analysis |
| topic | quantitative phosphoproteomic proteins apoptosis tenderness postmortem muscle |
| url | https://www.mdpi.com/2304-8158/11/23/3751 |
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