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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Guo, Bing Zhang, Wangang Tume, Ron K. Hudson, Nicholas J. Huang, Feng Yin, Yan Zhou, Guanghong |
| Description | Country affiliation: China Author Affiliation: Guo B ( Key Laboratory of Meat Processing and Quality Control, Synergetic Innovation Centre of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agriculture University, Nanjing 210095, China.); Zhang W ( Key Laboratory of Meat Processing and Quality Control, Synergetic Innovation Centre of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agriculture University, Nanjing 210095, China.); Tume RK ( CSIRO Food and Nutrition Flagship, 39 Kessels Road, Queensland 4108, Australia.); Hudson NJ ( CSIRO Agriculture Flagship, 306 Carmody Road, Queensland 4067, Australia.); Huang F ( Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China.); Yin Y ( Key Laboratory of Meat Processing and Quality Control, Synergetic Innovation Centre of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agriculture University, Nanjing 210095, China.); Zhou G ( Key Laboratory of Meat Processing and Quality Control, Synergetic Innovation Centre of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agriculture University, Nanjing 210095, China. Electronic address: gh.zhou@njau.edu.cn.) |
| Abstract | Eight pale, soft and exudative (PSE) and eight reddish-pink, firm and non-exudative (RFN) porcine longissimus muscle samples were selected based on pH and L* at 1h postmortem (PM), and drip loss at 24h PM, and used to evaluate the cellular calcium and apoptosis status. We found that SERCA1 was decreased, while IP3R was decreased in PSE meat (P<0.05), indicative of the overloaded sarcoplasmic calcium status. In PSE meat, the pro-apoptotic factor BAX was increased while the anti-apoptotic factor Bcl-2 was decreased (P<0.05). The significantly increased activity of caspase 3 and the expression of its cleavage fragment suggested higher apoptotic potential in PSE meat compared with RFN meat (P<0.05). Moreover, the significantly higher expression level of cytochrome C (P<0.05) suggests the important role of mitochondria during apoptosis appearance in PSE meat. Taken together, our data inferred that the calcium channel disorder present in PSE meat was associated with the increased apoptotic potential. |
| File Format | HTM / HTML |
| ISSN | 03091740 |
| Journal | Meat Science |
| Volume Number | 115 |
| e-ISSN | 18734138 |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2016-05-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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