Changes in caspase activity during the postmortem conditioning period and its relationship to shear force in porcine longissimus muscle

• Published in: Journal of animal science 2006-10, Vol.84 (10), p.2841-2846
• Main Authors: Kemp, C.M, Bardsley, R.G, Parr, T
• Format: Article
• Language: English
• Subjects: Animal productions; Animals; Biological and medical sciences; biomarkers; Blotting, Western; caspase; Caspases - metabolism; cysteine proteinases; enzyme activity; enzyme substrates; Female; Fundamental and applied biological sciences. Psychology; Immunohistochemistry; meat aging; meat quality; meat tenderness; Muscle, Skeletal - enzymology; Muscle, Skeletal - physiology; Poly(ADP-ribose) Polymerases - metabolism; pork; Postmortem Changes; proteolysis; Shear Strength; skeletal muscle; Spectrin - analysis; Spectrin - metabolism; Swine - physiology; Terrestrial animal productions; Time Factors; Vertebrates
• ISSN: 0021-8812; 1525-3163
• DOI: 10.2527/jas.2006-163

The objective of this study was to investigate the protease family caspases in skeletal muscle and their potential contribution to postmortem proteolysis and meat tenderization. Ten Large White gilts were slaughtered, and samples of LM were taken at 0, 2, 4, 8, 16, 32, and 192 h after slaughter and immediately snap frozen in liquid nitrogen. Samples were subsequently analyzed for caspase 3/7 and caspase 9 activity, protein levels of known caspase substrates, alpha II spectrin and poly (ADP-ribose) polymerase (PARP), as well as, at 192 h, shear force. Specific degradation products of alpha II spectrin and PARP, which are known indicators of caspase activity, and apoptosis were detected on immunoblots of muscle samples taken over the postmortem period. The relationships between the changes observed in caspase activities and protein levels of PARP and spectrin across the entire postmortem conditioning period were investigated (n = 70). Protein levels of alpha II spectrin cleavage products across the conditioning period were found to correlate positively to caspase 3/7 activity (r = 0.38, P = 0.003) and caspase 9 activity (r = 0.32, P = 0.012), indicating that caspase-mediated cleavage was occurring in situ. There was a negative relationship between shear force and the 0 to 32 h ratio of caspase 3/7 (r = -0.62, P = 0.053) and caspase 9 activities (r = -0.68, P = 0.044). In addition, there was also a negative relationship between shear force and the level of the caspase-generated alpha II spectrin 120 kDa degradation product (r = -0.75, P = 0.012). The findings of this study indicate that changes in caspase activity and caspase-mediated cleavage take place in muscle during the conditioning period, and this could be associated with the development of tender meat.