Morphological changes of mitochondria-related to apoptosis during postmortem aging of beef muscles.

Apoptosis Cristae Fission and fusion Mitochondrial Outer membrane Tenderization

Journal

Food chemistry: X
ISSN: 2590-1575
Titre abrégé: Food Chem X
Pays: Netherlands
ID NLM: 101751436

Informations de publication

Date de publication:
30 Oct 2023
Historique:
received: 04 05 2023
revised: 08 07 2023
accepted: 20 07 2023
medline: 2 10 2023
pubmed: 2 10 2023
entrez: 2 10 2023
Statut: epublish

Résumé

This study aimed to investigate how postmortem muscle cells' mitochondria changed in morphology from three aspects: the outer membrane, cristae, and fission/fusion. Atomic force microscopy (AFM) results showed that mitochondria underwent a morphology transformation from normal to swelling and collapse. Meanwhile, the cleavage of OPA1, upregulation of OMA1, downregulation of Mic60 and transmission electron microscope micrographs revealed that mitochondrial cristae ruptured with an aging time extended. Additionally, the increased expressions of Fis1 and Drp1, and the AFM topographic images mutually confirmed mitochondrial fission. These results further proved from the perspective of mitochondrial morphology that the degree of mitochondrial damage increased with the postmortem aging time extended, which was consistent with the results of the release of cytochrome

Identifiants

pubmed: 37780314
doi: 10.1016/j.fochx.2023.100806
pii: S2590-1575(23)00249-3
pmc: PMC10534185
doi:

Types de publication

Journal Article

Langues

eng

Pagination

100806

Informations de copyright

© 2023 The Authors.

Déclaration de conflit d'intérêts

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.

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Auteurs

Chunmei Liu (C)

Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.

Zhenjiang Ding (Z)

Beijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Diseases, China National Research Institute of Food and Fermentation Industries, Beijing 100015, China.

Zihan Zhang (Z)

Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.

Laiyu Zhao (L)

Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.

Chunhui Zhang (C)

Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.

Feng Huang (F)

Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.

Classifications MeSH