Changes of Ca2+ release through ryanodine receptor 1 in pork under different postmortem chilling rates

文献类型： 外文期刊

第一作者： Xiao, Zhiyuan

作者： Xiao, Zhiyuan;Xu, Yuqian;Bai, Yuqiang;Li, Xin;Li, Shaobo;Liu, Shanshan;Zhang, Dequan;Hou, Chengli

作者机构：

关键词： Ca(2+ )release; Ryanodine receptor 1; Chilling rates; Tenderness; Pork

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）

ISSN： 2212-4292

年卷期： 2024 年 61 卷

页码：

收录情况： SCI

摘要： The role of postmortem chilling rate in regulating Ca2+ release through ryanodine receptor 1 (RyR1) in pork microstructure and tenderness were evaluated. The pork was allocated to the low chilling rate (LCR, 4.26 degrees C/h), medium chilling rate (MCR, 8.89 degrees C/h), and high chilling rate (HCR, 13.33 degrees C/h) group. Sarcomere super- contraction and fiber damage were obtained in HCR samples, leading to the lowest shear force (P < 0.05). Under HCR, Ca2+ concentration significantly increased in sarcoplasm and decreased in sarcoplasmic reticulum were found at 2-5 h postmortem compared to other groups (P < 0.05). RyR1 and dihydropyridine receptor (DHPR) levels were higher and 12 kDa FK506 binding protein (FKBP12) level was lower in HCR samples at 6 h postmortem (P < 0.05). Therefore, HCR (13.33 degrees C/h) may enhance Ca2+ release by up-regulating RyR1 level with DHPR activation increasing and FKBP12 inhibition decreasing, causing myofibril damage from sarcomere super-contraction to improve pork tenderness at early postmortem.

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