Changes in Autophagy during Postmortem Aging of Beef

被引：0

作者：

Li, Ye ^{[1
]}

Lu, Wenjie ^{[1
]}

Wang, Hairong ^{[1
]}

Yang, Xiaoyin ^{[1
]}

Liu, Yunge ^{[1
]}

Liang, Rongrong ^{[1
]}

Mao, Yanwei ^{[1
]}

Zhang, Yimin ^{[1
]}

Zhu, Lixian ^{[1
]}

机构：

[1] National R&D Center for Beef Processing Technology, College of Food Science and Engineering, Shandong Agricultural University, Tai’an

来源：

Shipin Kexue/Food Science | 2024年 / 45卷 / 15期

关键词：

autophagy; beef; postmortem aging; quality;

D O I：

10.7506/spkx1002-6630-20240109-093

中图分类号：

学科分类号：

摘要：

In this study, the changes in autophagy and its relationship with beef quality during 14 days of postmortem aging were investigated. In terms of meat color, the L* value increased with aging time, and the a* and b* values increased first and then decreased; the tenderness increased, while the shear force and the expression of desmin decreased (P < 0.05). The water-holding capacity decreased during postmortem aging, while the purge loss and cooking loss increased (P < 0.05). Further studies on autophagy-related proteins showed that the expression of Beclin-1 and microtubule associated protein 1 light chain 3 (LC3), as the markers of autophagy, increased first and then decreased, reaching the maximum at 12 h. AMP-activated protein kinase (AMPK)-mammalian target of rapamycin (mTOR)-yeast Atg1 homolog UNC-51 like kinase 1 (ULK1), as an important energy metabolic pathway, activated autophagy in an ischemia and hypoxia environment. During postmortem aging, the protein expressions of AMPK, p-AMPKThr172, and ULK1 all initially increased and subsequently decreased, reaching the maximum at 12 h. The expression of mTOR continuously decreased (P < 0.05), suggesting that autophagy was up-regulated from 0 to 12 h postmortem aging. Pearson correlation analysis showed that the expression levels of autophagy-related proteins were negatively correlated with meat color, but positively correlated with water-holding capacity and shear force during postmortem aging process (P < 0.05). In summary, autophagy could be activated through the AMPK-mTOR-ULK1 signaling pathway during the 336 h postmortem aging process, thereby regulating beef quality. © 2024 Chinese Chamber of Commerce. All rights reserved.

引用

页码：214 / 221

页数：7

共 20 条

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