In this study,endoplasmic reticulum(ER)stress inducer tunicamycin(TM)and inhibitor 4-phenylbutyric acid(4-PBA)were used to treat postmortem chicken breast muscle to investigate changes in tenderness and effects on apo...In this study,endoplasmic reticulum(ER)stress inducer tunicamycin(TM)and inhibitor 4-phenylbutyric acid(4-PBA)were used to treat postmortem chicken breast muscle to investigate changes in tenderness and effects on apoptosis and autophagy during 5 days ageing.TM-induced ER stress reduced shear force,enhanced myofibril fragmentation index(MFI),disrupted myofibril structure,increased desmin degradation,and activatedμ-calpain and caspase-12.In addition,TM-induced ER stress increased the expression of Bax,Bim,and cytochrome c,and decreased the expression of Bcl-x L.Furthermore,TM-induced ER stress improved the conversion of LC3I to LC3II,raised the expression of Beclin-1,and decreased the expression of p62,PI3K,and m TOR.The opposite results were observed after 4-PBA treatment.These results suggested that ER stress could improve chicken tenderness,promote apoptosis and autophagy during chicken postmortem ageing.展开更多
Aging is a popular method used by meat industry for improving the sensory attributes of meat.Despite the advent of many novel technologies,aging has not lost its charm and is still widely used commercially as a post-m...Aging is a popular method used by meat industry for improving the sensory attributes of meat.Despite the advent of many novel technologies,aging has not lost its charm and is still widely used commercially as a post-mortem intervention for tenderization.Aging improves the tenderness of meat through disruption of the muscle structure by intracellular proteolytic systems.Muscles undergo various molecular changes that cause proteolysis of key myofibrillar and cytoskeletal proteins,disrupting the overall integrity of muscle cells.Although several endogenous proteolytic systems are capable of post-mortem proteolysis,a great body of scientific evidence supports a major role for the calpain system.Calpains are intracellular calcium-dependent cysteine proteases found in most eukaryotes.At least three calpains(μ-and m-calpains and calpain 3)and calpastatin,their specific endogenous inhibitor,are found in muscle.They are known to be involved in the proteolysis of functionally relevant structural proteins such as the myofibrillar proteins and cytoskeletal anchorage complexes.These ubiquitous proteases are also present in mitochondria and play important roles in a variety of pathophysiological conditions including apoptotic and necrotic cell death phenomena.This review discusses the role and contribution of the calpain system and the factors that influence calpain activity during aging.展开更多
We present a rapid system for predicting beef tenderness by mimicking the human tactile sense. The detection system includesa FS pressure sensor, a power supply conversion circuit, a signal amplifier and a box in whic...We present a rapid system for predicting beef tenderness by mimicking the human tactile sense. The detection system includesa FS pressure sensor, a power supply conversion circuit, a signal amplifier and a box in which the sample is mounted. Asample of raw Longissimus dorsi (LD) muscle is placed in the measuring box; then a rod connected to the pressure sensor ispressed into the beef sample to a given depth; the reaction force of the beef sample is measured and used to predict the tenderness.Sensory evaluation and Warner-Bratzler Shear Force (WBSF) evaluation of samples from the same LD muscle are usedfor comparison. The new detection system agrees with established procedure 95% of the time, and the time to test a sample isless than 5 minutes.展开更多
The aim of this study was to determine the effects of age on chemical composition and tenderness of donkey meat. These characteristics were determined on Longissimus thoracis samples taken from 40 entire donkey males ...The aim of this study was to determine the effects of age on chemical composition and tenderness of donkey meat. These characteristics were determined on Longissimus thoracis samples taken from 40 entire donkey males of Martina Franca breed slaughtered at 12 (Group 1, n = 20) and at 18 months (Group 2, n = 20) of age. Tenderness was evalu-ated at two and seven days post slaughter using a Warner-Bratzler shear force device. The chemical composition showed a significant increase in protein content (P < 0.05) in the meat of donkeys slaughtered at 18 months of age (22.3 g/100 g) compared to the meat of younger animals (21.4 g/100 g). Intramuscular fat content was significantly lower (P < 0.05) in Group 1 (2.41 g/100 g) compared to Group 2 (3.71 g/100 g). Shear force values at seven days post slaughter were significantly (P < 0.01) lower (5.15 ± 0.31 kg/cm2) in Group 1 compared with the results obtained at two days post slaughter (6.25 ± 0.53 kg/cm2). In Group 2 shear force values obtained seven days post mortem were higher (5.88 ± 0.23 kg/cm2) compared with Group 1 after the same ageing period but significantly (P < 0.05) lower if compared with those (6.53 ± 0.23 kg/cm2) determined in the same animals two days post slaugher.展开更多
Data on the mechanism of how pericarp components in fresh sweet corn affect pericarp tenderness are scarce.This study explored variation and correlation of pericarp tenderness and components over time in three inbred ...Data on the mechanism of how pericarp components in fresh sweet corn affect pericarp tenderness are scarce.This study explored variation and correlation of pericarp tenderness and components over time in three inbred lines of sweet corn that were selected for their differences in pericarp tenderness.The three lines presented a curvilinear increase in pericarp tenderness(puncture reading)from 12 to 24 d after pollination(DAP)across two environments,with the means at each time point always in the same order:S33205>T105>PE10.Pericarp tenderness difference at each same time point in two environments over time varied similarly in each of the three inbred lines:increasing first,then dropping after peak,and insignificant at the end.Of the main pericarp components,mean contents were in the order:hemicellulose>cellulose>lignin in both environments at each time point for the three inbred lines.As the pericarp developed,hemicellulose content increased gradually,lignin content varied along a single-peak curve,cellulose content fluctuated around 24%,and pectin and ash contents changed slightly and irregularly.The pericarp of PE10,with the most tender pericarp,accumulated hemicellulose faster than other two lines.Hemicellulose and lignin contents were significantly correlated with pericarp tenderness,and the main components affected pericarp tenderness.展开更多
miRNAs are a class of small, single-stranded, non-coding RNAs that perform post-transcriptional repression of target genes by binding to 3' untranslated regions. Research has found that miRNAs involved in the regu...miRNAs are a class of small, single-stranded, non-coding RNAs that perform post-transcriptional repression of target genes by binding to 3' untranslated regions. Research has found that miRNAs involved in the regulation of many metabolic processes. Here we uncovered that the beef quality of Angus cattle sharply diversified after acute stress. By performing miRNA microarray analysis, 13 miRNAs were significantly differentially expressed in stressed group compared to control group. Using a bioinformatics method, 135 protein-coding genes were predicted as the targets of significant differentially expressed miRNAs. Gene Ontology (GO) term and Ingenuity Pathway Analysis (IPA) mined that these target genes involved in some important pathways, which may have impact on meat quality and beef tenderness.展开更多
To define the relationship between dietary nutrient density, calcium (Ca), and meat quality in meatducks. A total of 288 male Cherry Valley SM3 medium ducklings were fed a common standard starter dietuntil d 14. At 15...To define the relationship between dietary nutrient density, calcium (Ca), and meat quality in meatducks. A total of 288 male Cherry Valley SM3 medium ducklings were fed a common standard starter dietuntil d 14. At 15 d of age, ducks were randomly divided into 2 treatment groups and fed either a conventionaldiet or a low nutrient density (LND) diet. Compared with the conventional diet, the energy wasreduced in the LND diet by 8.6% and 16.8% in grower (15 to 35 d) and finisher (36 to 56 d) phases,respectively, while other essential nutrients were kept proportionate to energy. The LND diet decreasedthe shear force (P < 0.05) and increased the lightness values of the pectoralis muscle when compared tothe conventional diet, suggesting that LND diet exerted a beneficial role in meat quality. Subsequently,the effects of grated Ca in the LND diet on meat quality of pectoralis muscle were evaluated. A total of 576male ducklings were fed a common starter diet until d 14, followed by feeding 4 LND diets with 0.5%,0.7%, 0.9%, and 1.1% Ca. The results show that LND diets with 0.7% or more Ca decreased the shear force ofpectoralis major muscle in 42-d-old meat ducks (P < 0.05). To explore the mechanism underlying Ca andtenderness, data from birds fed either 0.5% or 1.1% Ca in the LND diet indicated that birds fed 1.1% Caexhibited lower shear force, upregulated calpains 1 expression, and higher calpains activity compared tothose fed the LND diet with 0.5% Ca (P < 0.05). Moreover, the 1.1% Ca LND diet induced a higher myocyteapoptosis (P =0.06) and upregulated mRNA expression of caspase-3 (P =0.07) in breast muscle. Our datasuggest that LND diets with 0.9% or 1.1% Ca had a positive role in the tenderness of breast meat,particularly the enhancing effect of 1.1% Ca LND diet on tenderness seems to be associated with proteolyticchanges of myofibrillar proteins and myocyte apoptosis in meat ducks.展开更多
基金supported by the National Natural Science Foundation of China(G32072142,31972099)。
文摘In this study,endoplasmic reticulum(ER)stress inducer tunicamycin(TM)and inhibitor 4-phenylbutyric acid(4-PBA)were used to treat postmortem chicken breast muscle to investigate changes in tenderness and effects on apoptosis and autophagy during 5 days ageing.TM-induced ER stress reduced shear force,enhanced myofibril fragmentation index(MFI),disrupted myofibril structure,increased desmin degradation,and activatedμ-calpain and caspase-12.In addition,TM-induced ER stress increased the expression of Bax,Bim,and cytochrome c,and decreased the expression of Bcl-x L.Furthermore,TM-induced ER stress improved the conversion of LC3I to LC3II,raised the expression of Beclin-1,and decreased the expression of p62,PI3K,and m TOR.The opposite results were observed after 4-PBA treatment.These results suggested that ER stress could improve chicken tenderness,promote apoptosis and autophagy during chicken postmortem ageing.
文摘Aging is a popular method used by meat industry for improving the sensory attributes of meat.Despite the advent of many novel technologies,aging has not lost its charm and is still widely used commercially as a post-mortem intervention for tenderization.Aging improves the tenderness of meat through disruption of the muscle structure by intracellular proteolytic systems.Muscles undergo various molecular changes that cause proteolysis of key myofibrillar and cytoskeletal proteins,disrupting the overall integrity of muscle cells.Although several endogenous proteolytic systems are capable of post-mortem proteolysis,a great body of scientific evidence supports a major role for the calpain system.Calpains are intracellular calcium-dependent cysteine proteases found in most eukaryotes.At least three calpains(μ-and m-calpains and calpain 3)and calpastatin,their specific endogenous inhibitor,are found in muscle.They are known to be involved in the proteolysis of functionally relevant structural proteins such as the myofibrillar proteins and cytoskeletal anchorage complexes.These ubiquitous proteases are also present in mitochondria and play important roles in a variety of pathophysiological conditions including apoptotic and necrotic cell death phenomena.This review discusses the role and contribution of the calpain system and the factors that influence calpain activity during aging.
基金supported by the Key Project of Science and Technology Foundations of Jilin Province of China (Grant No.20060217)the Research Foundation for the Talents by the People's Government of Jilin Province
文摘We present a rapid system for predicting beef tenderness by mimicking the human tactile sense. The detection system includesa FS pressure sensor, a power supply conversion circuit, a signal amplifier and a box in which the sample is mounted. Asample of raw Longissimus dorsi (LD) muscle is placed in the measuring box; then a rod connected to the pressure sensor ispressed into the beef sample to a given depth; the reaction force of the beef sample is measured and used to predict the tenderness.Sensory evaluation and Warner-Bratzler Shear Force (WBSF) evaluation of samples from the same LD muscle are usedfor comparison. The new detection system agrees with established procedure 95% of the time, and the time to test a sample isless than 5 minutes.
文摘The aim of this study was to determine the effects of age on chemical composition and tenderness of donkey meat. These characteristics were determined on Longissimus thoracis samples taken from 40 entire donkey males of Martina Franca breed slaughtered at 12 (Group 1, n = 20) and at 18 months (Group 2, n = 20) of age. Tenderness was evalu-ated at two and seven days post slaughter using a Warner-Bratzler shear force device. The chemical composition showed a significant increase in protein content (P < 0.05) in the meat of donkeys slaughtered at 18 months of age (22.3 g/100 g) compared to the meat of younger animals (21.4 g/100 g). Intramuscular fat content was significantly lower (P < 0.05) in Group 1 (2.41 g/100 g) compared to Group 2 (3.71 g/100 g). Shear force values at seven days post slaughter were significantly (P < 0.01) lower (5.15 ± 0.31 kg/cm2) in Group 1 compared with the results obtained at two days post slaughter (6.25 ± 0.53 kg/cm2). In Group 2 shear force values obtained seven days post mortem were higher (5.88 ± 0.23 kg/cm2) compared with Group 1 after the same ageing period but significantly (P < 0.05) lower if compared with those (6.53 ± 0.23 kg/cm2) determined in the same animals two days post slaugher.
基金The Open Project of the State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources(SKL-CUSAb-2013-03)。
文摘Data on the mechanism of how pericarp components in fresh sweet corn affect pericarp tenderness are scarce.This study explored variation and correlation of pericarp tenderness and components over time in three inbred lines of sweet corn that were selected for their differences in pericarp tenderness.The three lines presented a curvilinear increase in pericarp tenderness(puncture reading)from 12 to 24 d after pollination(DAP)across two environments,with the means at each time point always in the same order:S33205>T105>PE10.Pericarp tenderness difference at each same time point in two environments over time varied similarly in each of the three inbred lines:increasing first,then dropping after peak,and insignificant at the end.Of the main pericarp components,mean contents were in the order:hemicellulose>cellulose>lignin in both environments at each time point for the three inbred lines.As the pericarp developed,hemicellulose content increased gradually,lignin content varied along a single-peak curve,cellulose content fluctuated around 24%,and pectin and ash contents changed slightly and irregularly.The pericarp of PE10,with the most tender pericarp,accumulated hemicellulose faster than other two lines.Hemicellulose and lignin contents were significantly correlated with pericarp tenderness,and the main components affected pericarp tenderness.
基金supported by Maryland Agricultural Experiment Station and Jorgensen Endowment Funds
文摘miRNAs are a class of small, single-stranded, non-coding RNAs that perform post-transcriptional repression of target genes by binding to 3' untranslated regions. Research has found that miRNAs involved in the regulation of many metabolic processes. Here we uncovered that the beef quality of Angus cattle sharply diversified after acute stress. By performing miRNA microarray analysis, 13 miRNAs were significantly differentially expressed in stressed group compared to control group. Using a bioinformatics method, 135 protein-coding genes were predicted as the targets of significant differentially expressed miRNAs. Gene Ontology (GO) term and Ingenuity Pathway Analysis (IPA) mined that these target genes involved in some important pathways, which may have impact on meat quality and beef tenderness.
基金the“111”Projectthe financial support by China Agriculture Research System of MOF and MARA.
文摘To define the relationship between dietary nutrient density, calcium (Ca), and meat quality in meatducks. A total of 288 male Cherry Valley SM3 medium ducklings were fed a common standard starter dietuntil d 14. At 15 d of age, ducks were randomly divided into 2 treatment groups and fed either a conventionaldiet or a low nutrient density (LND) diet. Compared with the conventional diet, the energy wasreduced in the LND diet by 8.6% and 16.8% in grower (15 to 35 d) and finisher (36 to 56 d) phases,respectively, while other essential nutrients were kept proportionate to energy. The LND diet decreasedthe shear force (P < 0.05) and increased the lightness values of the pectoralis muscle when compared tothe conventional diet, suggesting that LND diet exerted a beneficial role in meat quality. Subsequently,the effects of grated Ca in the LND diet on meat quality of pectoralis muscle were evaluated. A total of 576male ducklings were fed a common starter diet until d 14, followed by feeding 4 LND diets with 0.5%,0.7%, 0.9%, and 1.1% Ca. The results show that LND diets with 0.7% or more Ca decreased the shear force ofpectoralis major muscle in 42-d-old meat ducks (P < 0.05). To explore the mechanism underlying Ca andtenderness, data from birds fed either 0.5% or 1.1% Ca in the LND diet indicated that birds fed 1.1% Caexhibited lower shear force, upregulated calpains 1 expression, and higher calpains activity compared tothose fed the LND diet with 0.5% Ca (P < 0.05). Moreover, the 1.1% Ca LND diet induced a higher myocyteapoptosis (P =0.06) and upregulated mRNA expression of caspase-3 (P =0.07) in breast muscle. Our datasuggest that LND diets with 0.9% or 1.1% Ca had a positive role in the tenderness of breast meat,particularly the enhancing effect of 1.1% Ca LND diet on tenderness seems to be associated with proteolyticchanges of myofibrillar proteins and myocyte apoptosis in meat ducks.
