High oxygen-modified packaging (HiOx-MAP) mediates HIF-1α regulation of tenderness changes during postmortem aging of yak meat

被引：5
作者：
Xin, Ke-qi [1 ]
Tian, Kai [1 ]
Yu, Qun-li [1 ]
Han, Ling [1 ]
机构：
[1] Gansu Agr Univ, Coll Food Sci & Engn, Lanzhou, Peoples R China
来源：
FOOD CHEMISTRY-X | 2023年 / 17卷
基金：
中国国家自然科学基金;
关键词：
Tenderization; Apoptosis; High -oxygen packaging; Yak; HIF-1-ALPHA-MEDIATED UP-REGULATION; ENDOPLASMIC-RETICULUM STRESS; ACTIVATED PROTEIN-KINASE; OXIDATIVE STRESS; CA2+ RELEASE; APOPTOSIS; HYPOXIA; ROLES; MUSCLE; MECHANISM;
D O I：
10.1016/j.fochx.2023.100573
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
In the present study, we studied the effect of high oxygen-modified packaging (HiOx-MAP) on yak meat tenderness and the underlying mechanism. HiOx-MAP significantly increased the myofibril fragmentation index (MFI) of yak meat. In addition, western blotting showed that the expression of hypoxia-inducible factor (HIF-1 & alpha;) and ryanodine receptors (RyR) in the HiOx-MAP group was reduced. HiOx-MAP increased the activity of sarcoplasmic reticulum calcium-ATPase (SERCA). The energy disperse spectroscopy (EDS) mapping showed gradually reduced calcium distribution in the treated endoplasmic reticulum. Furthermore, HiOx-MAP treatment increased the caspase-3 activity and the apoptosis rate. The activity of calmodulin protein (CaMKK & beta;) and AMPactivated protein kinase (AMPK) was down-regulated leading to apoptosis. These results indicated that HiOxMAP promoted apoptosis during postmortem aging to improve the tenderization of meat.
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页数：15
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