Changes in apoptosis factors and activation of caspase-3 in tilapia muscle during storage
文献类型： 外文期刊
作者： He, Yan-fu 1 ; Huang, Hui 1 ; Li, Lai-hao 1 ; Yang, Xian-qing 1 ; Hao, Shu-xian 1 ; Zhao, Yong-qiang 1 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr, Guangzhou, Guangdong, Peoples R China
2.Nanjing Agr Univ, Wuxi
关键词： Tilapia muscle; ATP content; caspase-3 activity; cytochrome c; Bcl-2; Bax
期刊名称：INTERNATIONAL JOURNAL OF FOOD PROPERTIES （ 影响因子：2.727； 五年影响因子：2.938 ）
ISSN： 1094-2912
年卷期： 2018 年 21 卷 1 期
页码：
收录情况： SCI
摘要： The activation of the apoptosis pathway in tilapia muscle during postmortem storage was studied. Changes in caspase-3 activity, ATP content, cytochrome c levels, and ratio of Bcl-2/Bax levels of tilapia muscle were observed during postmortem storage at 20 degrees C. Caspase-3 activity was found to be significantly increased at first, followed by a decrease (P<0.05); the highest caspase-3 activity was observed at 1h. The ATP content decreased significantly (P<0.05), and almost exhausted after 10h storage. The cytochrome c level in the cytosol showed a significant increase after 5h of storage (P<0.05), while the mitochondrial cytochrome c levels showed a decrease. The Bcl-2/Bax ratio was stable from 0-5h, followed by a rapid decreased at 10-20h and a significant increased after 20h (P<0.05), suggesting that the apoptosis process occurred until 20h of postmortem storage. Thus, we concluded that the availability of ATP and the increase in cytosolic cytochrome c levels are essential for the activation of caspase-3, and that the former partly limits caspase-3 activity.
- 相关文献
作者其他论文 更多>>
-
Effects of Sodium Hypochlorite Rinsing on Tilapia Storage: An Investigation Based on Muscle Quality and Tissue Protease Activity
作者：Fu, Zirui;Hao, Shuxian;Xiang, Huan;Li, Chunsheng;Cen, Jianwei;Wei, Ya;Chen, Shengjun;Zhao, Yongqiang;Hu, Xiao;Yan, Yuhong;Huang, Hui;Fu, Zirui;Hao, Shuxian;Xiang, Huan;Li, Chunsheng;Cen, Jianwei;Wei, Ya;Chen, Shengjun;Zhao, Yongqiang;Hu, Xiao;Huang, Hui;Li, Jun
关键词：tilapia storage; endogenous enzyme activity; hypochlorite rinsing; bacterial reduction; quality characteristics; muscle quality
-
Quality changes and deterioration mechanisms during frozen storage of starching tilapia fillets based on quality characteristics, protein properties and microstructure analysis
作者：Wu, Qingqing;Xiang, Huan;Hao, Shuxian;Cen, Jianwei;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Huang, Hui;Wei, Ya;Xiang, Huan;Hao, Shuxian;Cen, Jianwei;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Huang, Hui;Wei, Ya
关键词：Starching tilapia fillets; Frozen storage; Quality characteristic; Protein characterization; Microstructure; Quality
-
Effect of the glycosylation of tilapia proteins on the simulated in vitro digestive properties in the elderly
作者：Fu, Zirui;Fu, Zirui;Xiang, Huan;Hao, Shuxian;Wei, Ya;Hu, Xiao;Zhao, Yongqiang;Wu, Yanyan;Chen, Shengjun;Huang, Hui;Cen, Jianwei
关键词：Tilapia; Glycosylation; Protein structure; Vitro simulation; Older people; Digestive properties
-
Novel Insight into Metabolism Mechanism of Biogenic Amines During Fermentation of Chinese Traditional Fermented Mandarin Fish (Chouguiyu) Based on Metabolism Pathway and Correlation Network
作者：Li, Jun;Yang, Daqiao;Zhao, Yongqiang;Wang, Di;Huang, Hui;Li, Chunsheng;Yang, Daqiao
关键词：fermented mandarin fish; biogenic amine; synthesis; degradation; metagenome; correlation network; food safety
-
Integrated 4D label-free proteomics and data mining to elucidate the effects of thermal processing on crisp grass carp protein profiles
作者：Lin, Wan -ling;Liu, Ya-qun;Liu, Han-xu;Lin, Wan -ling;Huang, Hui;Liu, Ya-qun;Wei, Ya;Zhao, Yong-qiang;Wang, Yue-qi;Wu, Yan-yan;Chen, Sheng-jun;Li, Lai-hao;Lin, Wan -ling
关键词：Crisp grass carp; Thermal processing; 4D label -free proteomics; Multidimensional data analysis
-
Correlation analysis of phosphorylation of myofibrillar protein and muscle quality of tilapia during storage in ice
作者：Yu, Ye;Shi, Wenzheng;Wei, Ya;Chen, Shengjun;Wang, Yueqi;Huang, Hui;Li, Chunsheng;Wang, Di;Zhao, Yongqiang;Wei, Ya;Chen, Shengjun;Wang, Yueqi;Huang, Hui;Li, Chunsheng;Wang, Di;Zhao, Yongqiang;Li, Jun
关键词：Tilapia; Hardness; Water holding capacity; Myofibrillar protein; Phosphorylation; Dissociation of actomyosin
-
Potential dietary calcium supplement: Calcium-chelating peptides and peptide-calcium complexes derived from blue food proteins
作者：Lin, Shanting;Hu, Xiao;Chen, Shengjun;Huang, Hui;Wu, Yanyan;Lin, Shanting;Li, Jun;Lin, Shanting;Li, Zhenxing
关键词：Blue food proteins; Calcium-chelating peptides; Peptide -calcium complexes; Characterization; Bioavailability
