Unveiling ferroptosis in postmortem pork: Mechanistic insights and implications for lipid oxidation induced meat quality development
文献类型： 外文期刊
作者： Hao, Danni 1 ; Liu, Liping 1 ; Tu, Xiaohang 1 ; Zhang, Xinxiao 1 ; Li, Jiaolong 1 ; Xu, Weimin 1 ; Wang, Daoying 1 ; Li, Pengpeng 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China
2.Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China
3.Minist Sci & Technol, Jiangsu Key Lab Food Qual, Nanjing 210014, Peoples R China
4.Minist Sci & Technol, Safety State Key Lab Cultivat Base, Nanjing 210014, Peoples R China
5.Minist Agr & Rural Affairs, Key Lab Cold Chain Logist Technol Agroprod, Nanjing, Peoples R China
关键词： Ferroptosis; Postmortem aging; Pork quality; Iron; Transferrin receptor protein 1 (TfR1); Lipid peroxidation; Mitochondria
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 492 卷
页码：
收录情况： SCI
摘要： This study investigates lipid peroxidation-induced ferroptosis in postmortem pork and its impact on meat quality development. Longissimus lumborum muscles were analyzed during 0-72 h aging at 4 C-degrees. The C11-BODIPY staining detected lipid peroxidation in membranes. Additionally, rapid degradation of glutathione peroxidase 4 (GPX4), coupled with glutathione depletion, demonstrated impaired antioxidant defense. Ultrastructural imaging revealed typical ferroptosis features including condensation and reduced cristae in mitochondria. Moreover, immunofluorescence and western blot analyses showed transferrin receptor protein 1 (TfR1) increased significantly during postmortem aging (P < 0.05), accompanied by elevated iron accumulation. These biochemical changes collectively indicated the occurring of ferroptosis in pork during postmortem aging. Further analysis demonstrated ferroptosis activation negatively affected pork quality, including water-holding capacity, color, and texture, while enhancing tenderness. The findings suggest ferroptosis as a potential mechanism linking lipid oxidation to postmortem muscle-to-meat conversion, offering novel insights for quality optimization in meat processing.
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