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New findings on post-mortem chicken quality changes: The ROS-influenced MAPK-JNK signaling pathway affects chicken
Yunhao Ma1, Xinran Dong2, Ying Wang3
1School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
Abstract:
Research conducted previously has demonstrated that apoptosis significantly influences the chicken quality. While ROS are acknowledged as significant activators of apoptosis, the precise mechanism by which they influence muscle cell apoptosis in the post-mortem remains unclear. In this study, chicken samples were treated with rosemarinic acid and H2O2 to induce varying ROS levels, and the ROS-triggered apoptosis mechanism in chicken muscle cells in post-mortem was analyzed. The TUNEL results revealed that elevated ROS levels in chicken were associated with a greater degree of muscle cell apoptosis. Western-blot results suggested that sarcoplasmic ROS could initiate apoptosis through the mitochondrial pathway by activating the MAPK-JNK signaling pathway. Moreover, TEM and shear force results demonstrated that muscle cell apoptosis initiates myofiber fragmentation and structural damage to sarcomeres, ultimately reducing chicken tenderness. This study enhances our understanding of post-mortem muscle cell apoptosis, providing valuable insights for regulating chicken quality.
Insights
This study reveals how reactive oxygen species (ROS) trigger apoptosis in post-mortem chicken muscle cells, leading to fragmentation and reduced tenderness. Understanding this mechanism is key to improving chicken meat quality.
Area of Science:
- Food Science
- Cell Biology
- Biochemistry
Background:
- Apoptosis (programmed cell death) is known to affect chicken meat quality.
- Reactive oxygen species (ROS) are implicated in apoptosis, but their specific role in post-mortem chicken muscle cells is not fully understood.
Purpose of the Study:
- To elucidate the mechanism of ROS-triggered apoptosis in post-mortem chicken muscle cells.
- To investigate the impact of this apoptosis on chicken meat quality attributes.
Main Methods:
- Chicken muscle samples were treated with rosemarinic acid and hydrogen peroxide (H2O2) to modulate ROS levels.
- Terminal deoxynucleotidyl transferase dUTP nick end labeling (TUNEL) assay was used to quantify apoptosis.
- Western blotting analyzed protein expression in the MAPK-JNK signaling pathway.
- Transmission electron microscopy (TEM) and shear force measurements assessed muscle structure and tenderness.
Main Results:
- Elevated ROS levels correlated with increased muscle cell apoptosis, as shown by TUNEL assays.
- Sarcoplasmic ROS activate apoptosis via the mitochondrial pathway, involving the MAPK-JNK signaling cascade.
- Muscle cell apoptosis resulted in myofiber fragmentation and sarcomere damage, decreasing chicken tenderness.
Conclusions:
- This research clarifies the ROS-mediated apoptosis pathway in post-mortem chicken muscle.
- The findings provide crucial insights for strategies aimed at enhancing chicken meat quality by controlling post-mortem muscle cell apoptosis.
