Feedback regulation between AMPK and HIF-1α contributes to color stability via energy metabolism and mitochondrial efficiency regulation of yak meat
文献类型: 外文期刊
第一作者: Zhu, Xijin
作者: Zhu, Xijin;Yang, Chao;Tan, Siyi;Han, Ling;Yu, Qunli;Zhu, Xijin;Wang, Linlin;Liu, Wenyu
作者机构:
关键词: HIF-1 alpha phosphorylation; AMPK; pH decline; Myoglobin; Mitochondria; Oxygen consumption
期刊名称:LWT-FOOD SCIENCE AND TECHNOLOGY ( 影响因子:6.0; 五年影响因子:6.0 )
ISSN: 0023-6438
年卷期: 2024 年 199 卷
页码:
收录情况: SCI
摘要: Despite the well-established individual roles of AMP-activated protein kinase (AMPK) and hypoxia-inducible factor-1 alpha (HIF-1 alpha) in sensing energy stress and/or hypoxia in postmortem muscle, a knowledge gap persists regarding their interplay and the consequent impact on the yak meat color stability. This study aimed to elucidate the AMPK-HIF-1 alpha interaction and its consequential impact on mitochondrial functionality, energy metabolism, and ultimately, color attributes. Postmortem yak longissimus thoracis et lumborum (LTL) muscles were incubated with saline, AMPK inhibitor (Compound C), Compound C plus HIF-1 alpha activator (DMOG), and Compound C plus HIF-1 alpha inhibitor (YC-1) for 0, 6, 12, 24, 72, and 120 h, respectively. Results indicate that Compound C hindered the nuclear translocation of HIF-1 alpha (P < 0.001), in turn, DMOG upregulated AMPK protein levels (P < 0.05) by a yet unknown mechanism. Mass spectrometry analysis identified seven AMPK-induced phosphorylation sites (Ser58, Thr63, Ser65, Tyr66, Thr677, Ser14, and Ser15) mapped onto three phosphopeptides on HIF-1 alpha. Moreover, Compound C induced a significant reduction in energy metabolism levels, evidenced by decreased glycogen degradation, lactate accumulation, and pH decline (P < 0.05). Besides, Compound C promoted a consistently decreased mitochondrial protein yield, reduced NADH content, and OCR (P < 0.05). However, DMOG attenuated the effects of Compound C on mitochondrial efficiency, and interconversion of oxyto deoxymyoglobin. Collectively, these findings establish the collaborative influence of AMPK and HIF-1 alpha on postmortem energy metabolism, concurrently emphasizing their antagonistic effects on mitochondrial function.
分类号:
- 相关文献
作者其他论文 更多>>
-
Quantitative analysis of the phenolic compounds and antioxidant activities of six quinoa seed grains with different colors
作者:Yang, Chao;Zhu, Xijin;Shang, Qi;Yang, Fumin;Yang, Chao;Liu, Wenyu;Huang, Jie;Xie, Zhijun;Yang, Farong;Wei, Yuming
关键词:Colored quinoa; Phenolic compounds; Betalains; Saponins; Antioxidant activity
-
Molecular and physiological responses of two quinoa genotypes to drought stress
作者:Zhu, Xiaolin;Wang, Baoqiang;Zhu, Xiaolin;Wang, Baoqiang;Zhu, Xiaolin;Liu, Wenyu;Wang, Baoqiang;Yang, Ling
关键词:quinoa; drought stress; physiology; transcriptome; molecular mechanism
-
Acyl carrier protein OsMTACP2 confers rice cold tolerance at the booting stage
作者:Hou, Xiu-Li;Han, Xiangyan;Zhang, Wenqi;Yang, Chao;Li, Hui;Tang, Shanjie;Guo, Zhenhua;Liu, Chunyan;Zhang, Shaohua;Shui, Guanghou;Cao, Xiaofeng;Song, Xianwei;Han, Xiangyan;Meng, Ying;Wang, Lizhi;Zhang, Wenqi;Yang, Chao;Qin, Yongmei;Cao, Xiaofeng;Song, Xianwei
关键词:
-
Effects of Rhizosphere Microorganisms Associated with Suaeda Salsa on the Growth and Salt Stress Resistance of Alfalfa
作者:Chen, Jinxia;Zhang, Qian;Qie, Xihu;Che, Yajuan;Lv, Dantong;Gao, Yuxuan;Miao, Fuhong;Li, Shuo;Sun, Juan;Yang, Chao;He, Feng
关键词:PGPR; Bacillus tropicus; Salt-tolerant microorganisms; Soil bacterial community; Alfalfa
-
Overexpression of Wild Soybean Expansin Gene GsEXLB14 Enhanced the Tolerance of Transgenic Soybean Hairy Roots to Salt and Drought Stresses
作者:Wang, Linlin;Zhang, Tong;Li, Cuiting;He, Fumeng;Xu, Yongqing;Li, Fenglan;Feng, Xu;Zhou, Changjun;Liu, Bing;Wu, Yaokun;Feng, Xu
关键词:wild soybean; expansin; GsEXLB14; abiotic stress; hairy root
-
Ultrasound-assisted enzymatic digestion for efficient extraction of proteins from quinoa
作者:Yang, Chao;Zhu, Xijin;Yang, Fumin;Liu, Wenyu;Wei, Yuming;Huang, Jie;Yang, Farong;Zhang, Xuejian
关键词:Ultrasound; Enzymatic extraction; Quinoa; Protein; Morphological structure
-
Effect of Roasting on the Chemical Composition and Oxidative Stability of Tomato (Solanum lycopersicum L.) Seed Oil
作者:Niu, Zhiya;Zhu, Zhongyan;Zhou, Jing;Xu, Chengjian;Niu, Zhiya;Wei, Changqing;Liu, Wenyu;Wei, Changqing;Liu, Zhanxia;Wang, Ting;Xiao, Hang
关键词:tomato seed oil; roasting; chemical composition; oxidative stability index