Effects of oxidative stress and protein S-nitrosylation interactions on mitochondrial pathway apoptosis and tenderness of yak meat during postmortem aging

作者：Xue Yang, Xinrong Bu, Yiheng Li, Ruheng Shen, Yufeng Duan, Mengying Liu, Xiaotong Ma, Zhaobin Guo, Cheng Chen, Long He, Hongmei Shi, Xiangying Kong, Li Zhang · 发表于：Food Research International · 年份：2024 · DOI：10.1016/j.foodres.2024.114717 · 被引用次数：29 · 研究领域：Meat and Animal Product Quality、Physiological and biochemical adaptations、Biochemical effects in animals

To reveal the interaction of oxidative stress and protein S-nitrosylation on mitochondrial pathway apoptosis and tenderness development in postmortem yak meat. Herein, we selected yak longissimus dorsi muscle as the research object and treated hydrogen peroxide (H 2 O 2 ) with S-nitrosoglutathione agent (GSNO) as well as Nω-nitro-L-arginine methyl ester hydrochloride (L-NAME) in mixed injections with 0.9 % saline as a control group, followed by incubation at 4 °C for 12, 24, 72, 120 and 168 h. Results showed that this interaction significantly increased mitochondrial ROS and NO content ( P < 0.05) while weakening the antioxidant capacity of GSH and TRX redox response systems or accelerating the Ca 2+ release process, leading to mitochondrial functional impairment and increased apoptosis rate. Notably, the H 2 O 2 + L-NAME group showed more pronounced apoptosis. Hence, we suggest that the interaction between oxidative stress and protein S-nitrosylation could positively regulate yak meat tenderization.