Effects of MPTP promoter Atractyloside on mitochondrial damage and tenderness of postmortem beef

Abstract

Abstract: To investigate the effects of atractyloside, a promoter of mitochondrial membrane permeability transformation pore (MPTP), on mitochondrial membrane permeability, cristae structure, cytochrome C release and tenderness of postmortem beef, and to reveal the effect of injury on meat tenderness by releasing cytochrome C and activating caspases. We have fluctuation of bovine Longissimus dorsi muscle (Longissimus dorsi muscle) as experimental material, and have comparatively analyzed the survival survival of beef samples treated with atrioside (treatment group) and untreated (control group) after storage at 4℃ for 0 h, 12 h, 24 h, 72 h, and 120 h, respectively. Mitochondrial ultrastructure, membrane potential, cytochrome C content released to cytoplasm, apoptosis rate, caspase-3 and myofibrillary fragmentation index (MFI) were detected. With the prolonging of postmortem time, the structure of mitochondrial crest decreased significantly, and swelling and rupture occurred. The mitochondrial membrane potential decreased significantly, cytochrome C was released gradually, and apoptosis of myocytes gradually occurred, After 72 h postmortem, the activity of caspase-3 and apoptosis rate of myocytes were increased, and MFI was increased. Compared with the control group, atractyloside treatment increased mitochondrial damage levels such as mitochondrial crest structure destruction, membrane potential decline and cytochrome C release, the apoptosis of muscle cells and the fragmentation of myofibrils were accelerated after slaughter. The opening of mitochondrial membrane permeability transfer hole significantly affected the mitochondrial injury level of beef after slaughter, except for the increase of mitochondrial cytochrome C release, the structure of endometrial crest also changed significantly, and the two synergistically regulated the release of cytochrome C. Mitochondrial damage may affect postmortem tenderization of beef through coordination of endogenous enzymes.

Key words: Mitochondrial damage, Mitochondrial crest, Apoptosis, Beef tenderness, Atractyloside

CLC Number:

TS25.5+2

Chun-Hui ZHANG Feng Huang. Effects of MPTP promoter Atractyloside on mitochondrial damage and tenderness of postmortem beef[J]. FOOD SCIENCE, 0, (): 0-0.

References

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