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Involvement of protein S-nitrosylation in regulating beef apoptosis during postmortem aging.
- Source :
-
Food chemistry [Food Chem] 2020 Oct 01; Vol. 326, pp. 126975. Date of Electronic Publication: 2020 May 06. - Publication Year :
- 2020
-
Abstract
- This study was the first attempt to explore the effect of protein S-nitrosylation on the progress of apoptosis in postmortem beef semimembranosus muscle (SM). Five beef SM were incubated with S-nitrosoglutathione (GSNO, nitric oxide donor), control, or Nω-nitro-l-arginine methyl ester hydrochloride (l-NAME, nitric oxide synthase inhibitor). Results suggest that compared to the control, more chromatin condensation, nucleusfragmentation, apoptoticbody formation, and mitochondrialswelling were observed in the l-NAME group while these apoptosis-related morphological changes were retarded in the GSNO group. Notably, there were fewer apoptotic nuclei in the GSNO group and more apoptotic nuclei in the l-NAME group compared to the control (P < 0.05). Additionally, caspase-3 and -9 activities and caspase-3 activation were greatly decreased by GSNO treatment and increased by l-NAME treatment (P < 0.05). The morphological and biochemical results indicate that protein S-nitrosylation could play a negative regulatory role in beef apoptosis during postmortem aging.<br />Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2020 Elsevier Ltd. All rights reserved.)
- Subjects :
- Animals
Apoptosis drug effects
Caspases chemistry
Caspases metabolism
Cattle
Male
Muscle, Skeletal chemistry
NG-Nitroarginine Methyl Ester chemistry
Nitric Oxide Donors chemistry
S-Nitrosoglutathione chemistry
Apoptosis physiology
Muscle, Skeletal pathology
Postmortem Changes
Proteins metabolism
Red Meat
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 326
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 32413758
- Full Text :
- https://doi.org/10.1016/j.foodchem.2020.126975