内质网应激可改善鸡肉的嫩度,促进死后老化过程中的细胞凋亡和自噬作用

IF 5.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Science and Human Wellness Pub Date : 2024-05-27 DOI:10.26599/FSHW.2022.9250178
Yuwei Chai , Lin Chen , Shuya Xiang , Linxuan Wu , Xuebo Liu , Jun Luo , Xianchao Feng
{"title":"内质网应激可改善鸡肉的嫩度,促进死后老化过程中的细胞凋亡和自噬作用","authors":"Yuwei Chai ,&nbsp;Lin Chen ,&nbsp;Shuya Xiang ,&nbsp;Linxuan Wu ,&nbsp;Xuebo Liu ,&nbsp;Jun Luo ,&nbsp;Xianchao Feng","doi":"10.26599/FSHW.2022.9250178","DOIUrl":null,"url":null,"abstract":"<div><p>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 activated μ-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-xL. 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 mTOR. 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.</p></div>","PeriodicalId":12406,"journal":{"name":"Food Science and Human Wellness","volume":"13 4","pages":"Pages 2141-2151"},"PeriodicalIF":5.6000,"publicationDate":"2024-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2213453024000892/pdfft?md5=ab62ebab26e674ee5af042a787c6199e&pid=1-s2.0-S2213453024000892-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Endoplasmic reticulum stress improved chicken tenderness, promoted apoptosis and autophagy during postmortem ageing\",\"authors\":\"Yuwei Chai ,&nbsp;Lin Chen ,&nbsp;Shuya Xiang ,&nbsp;Linxuan Wu ,&nbsp;Xuebo Liu ,&nbsp;Jun Luo ,&nbsp;Xianchao Feng\",\"doi\":\"10.26599/FSHW.2022.9250178\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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 activated μ-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-xL. 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 mTOR. 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.</p></div>\",\"PeriodicalId\":12406,\"journal\":{\"name\":\"Food Science and Human Wellness\",\"volume\":\"13 4\",\"pages\":\"Pages 2141-2151\"},\"PeriodicalIF\":5.6000,\"publicationDate\":\"2024-05-27\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S2213453024000892/pdfft?md5=ab62ebab26e674ee5af042a787c6199e&pid=1-s2.0-S2213453024000892-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Human Wellness\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2213453024000892\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Human Wellness","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2213453024000892","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

摘要

本研究采用内质网(ER)应激诱导剂妥尼霉素(TM)和抑制剂4-苯基丁酸(4-PBA)处理鸡死后的胸肌,研究其在5天老化过程中的嫩度变化以及对细胞凋亡和自噬的影响。TM诱导的ER应力降低了剪切力,提高了肌原纤维碎裂指数(MFI),破坏了肌原纤维结构,增加了desmin降解,激活了μ-calpain和caspase-12。此外,TM 诱导的 ER 应激增加了 Bax、Bim 和细胞色素 c 的表达,降低了 Bcl-xL 的表达。此外,TM 诱导的 ER 应激改善了 LC3I 向 LC3II 的转化,提高了 Beclin-1 的表达,降低了 p62、PI3K 和 mTOR 的表达。而在 4-PBA 处理后则观察到相反的结果。这些结果表明,ER 应激可改善鸡肉的嫩度,促进鸡肉凋亡和自噬。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

摘要图片

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
Endoplasmic reticulum stress improved chicken tenderness, promoted apoptosis and autophagy during postmortem ageing

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 activated μ-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-xL. 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 mTOR. 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.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Food Science and Human Wellness
Food Science and Human Wellness Agricultural and Biological Sciences-Food Science
CiteScore
8.30
自引率
5.70%
发文量
80
审稿时长
28 days
期刊介绍: Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.
期刊最新文献
Fufang E’jiao Jiang’s effect on immunity, hematopoiesis, and angiogenesis via a systematic “compound-effect-target” analysis Carbonic anhydrase 2 mediates anti-obesity effects of black tea as thermogenic activator Adjuvant postbiotic administration improves dental caries prognosis by restoring the oral microbiota Strain-specific effect of Streptococcus thermophilus consumption on host physiology Saikosaponin D improves non-alcoholic fatty liver disease via gut microbiota-bile acid metabolism pathway
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1