Effects of oxidative stress and protein S-nitrosylation interactions on mitochondrial pathway apoptosis and tenderness of yak meat during postmortem aging

• Published in: Food research international 2024-09, Vol.191, p.114717, Article 114717
• Main Authors: Yang, Xue, Bu, Xinrong, Li, Yiheng, Shen, Ruheng, Duan, Yufeng, Liu, Mengying, Ma, Xiaotong, Guo, Zhaobin, Chen, Cheng, He, Long, Shi, Hongmei, Kong, Xiangying, Zhang, Li
• Format: Article
• Language: English
• Subjects: Apoptosis; Oxidative stress; Postmortem; Protein S-nitrosylation; Tenderization; Yak meat
• ISSN: 0963-9969; 1873-7145; 1873-7145
• DOI: 10.1016/j.foodres.2024.114717

[Display omitted] •Oxidative stress(OS) and protein S-nitrosylation(SNO) interaction regulates tenderness.•Interaction of OS with SNO impairs GSH and TRX response systems causing apoptosis.•Interaction between OS and SNO accelerates the Ca2+ release process causing apoptosis.•Interaction between OS and SNO positively regulates yak meat tenderization. To reveal the interaction of oxidative stress and protein S-nitrosylation on mitochondrial pathway apoptosis and tenderness development in postmortem yak meat. Herein, we selected yak longissimus dorsi muscle as the research object and treated hydrogen peroxide (H2O2) with S-nitrosoglutathione agent (GSNO) as well as Nω-nitro-L-arginine methyl ester hydrochloride (L-NAME) in mixed injections with 0.9 % saline as a control group, followed by incubation at 4 °C for 12, 24, 72, 120 and 168 h. Results showed that this interaction significantly increased mitochondrial ROS and NO content (P