| Effects of camptothecin, etoposide and Ca(2+) on caspase-3 activity and myofibrillar disruption of chicken during postmortem ageing. | |
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MedLine Citation:
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PMID: 21055882 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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Recently, a novel consideration has focused on the potential relationship of apoptosis and the protease caspases and the underlying mechanism for meat postmortem tenderization. In this study, apoptosis inducers, camptothecin and etoposide as well as Ca(2+) were used to treat chicken muscle immediately after slaughter and follow the changes in caspase-3 activities and changes in the myofibrillar structures during 7days of ageing. All three treatments resulted in significantly higher caspase-3 activities during storage (p<0.05), with the natural substrates, whereas Western blotting analysis of the α-spectrin cleavage product, 120kDa peptide (SBDP 120), showed that Ca(2+) was more effective than either camptothecin or etopside, and all were most active up to day 3 (p<0.01). According to SDS-PAGE, each treatment enhanced the accumulation of the 30kD Troponin-T degradation product, especially during the first 3days (p<0.05), and this was supported by the degradation of myofibrils observed by electron microscopy (TEM). TEM images showed the treatments resulted in enlargement of the I-bands and shrinkage of A-bands; however Z-lines were only slightly affected, even at day 7. The findings revealed that the three apoptosis inducers could increase myofibrillar dissociation and proteolysis during the first 3days of chicken meat ageing. Because of the high activity of caspase-3 during the early postmortem period, it is possible that caspase-3 contributes to the conversion of muscle into meat. |
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Authors:
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Lin Chen; Xian Chao Feng; Feng Lu; Xing Lian Xu; Guang Hong Zhou; Qing Yun Li; Xiang Ying Guo |
Publication Detail:
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Type: Journal Article Date: 2010-10-14 |
Journal Detail:
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Title: Meat science Volume: 87 ISSN: 1873-4138 ISO Abbreviation: Meat Sci. Publication Date: 2011 Mar |
Date Detail:
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Created Date: 2010-12-14 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: England |
Other Details:
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Languages: eng Pagination: 165-74 Citation Subset: IM |
Copyright Information:
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Crown Copyright © 2010. Published by Elsevier Ltd. All rights reserved. |
Affiliation:
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Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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