Exploring the role of protein DJ-1 in quality of pale, soft and exudative (PSE) and red, firm and non-exudative (RFN) pork during post-mortem aging

被引：6

作者：

Liu, Rui ^{[1
,2
]}

Li, Keyue ^{[1
]}

Yang, Tianyi ^{[1
]}

Yang, Lun ^{[1
]}

Qin, Man ^{[1
]}

Yu, Hai ^{[1
]}

Wu, Mangang ^{[1
]}

Ge, Qingfeng ^{[1
]}

Bao, Wenbin ^{[2
]}

Wu, Shenglong ^{[2
]}

机构：

[1] Yangzhou Univ, Ind Engn Ctr Huaiyang Cuisin Jiangsu Prov, Sch Food Sci & Engn, Yangzhou 225127, Jiangsu, Peoples R China

[2] Yangzhou Univ, Coll Anim Sci & Technol, Jiangsu Key Lab Anim Genet Breeding & Mol Design, Yangzhou 225009, Peoples R China

来源：

FOOD CHEMISTRY | 2023年 / 398卷

基金：

中国博士后科学基金; 中国国家自然科学基金;

关键词：

DJ-1; expression; OxDJ-1; content; Oxidative attributes; Protein cellular localization; Correlation analysis; WATER-HOLDING CAPACITY; LONGISSIMUS-THORACIS MUSCLE; CALCIUM-CHANNEL COMPONENTS; MEAT COLOR; POST-MORTEM; TRAITS; STRESS; LOCALIZATION; TENDERNESS; EXPRESSION;

D O I：

10.1016/j.foodchem.2022.133817

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The purpose of this study was to investigate the changes of oxidative attributes, protein DJ-1 expression, oxidized form (oxDJ-1), and cellular localization in RFN and PSE pork meat during the post-mortem aging. The longissimus thoracis of RFN and PSE groups were collected and classified by determination of pH, color and purge loss and then aged for 1, 3 and 7 d at 4( ?)C postmortem. Results showed that the content of DJ-1 and oxDJ-1 was continuously increased during 7 d of postmortem aging. A relatively higher protein DJ-1, oxDJ-1, oxygen reactive species and disulfide bond contents were found in PSE meat in comparison to RFN meat. Immuno-staining showed that protein DJ-1 was located in cytoplasm, membrane and some nucleus of muscle cells. DJ-1 was shown to correlate with meat quality and oxidative attributes, suggesting a regulatory role in resisting oxidative stress and meat quality formation during post-mortem aging.

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页数：10

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