PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2017 | 73 | 06 |

Tytuł artykułu

Integrin degradation during postmortem cold storage and the level of drip loss in pork

Warianty tytułu

Języki publikacji

EN

Abstrakty

EN
Integrins are a family of transmembrane adhesion proteins. An integrin molecule is composed of two subunits called α and β, each of which has a large extracellular domain, a transmembrane fragment, and a short cytoplasmic sequence. The main function of integrin is to bind extracellular matrix proteins and the skeletal muscle cell membrane. In addition, integrin as a membrane receptor is involved in signal transduction and cell response to microenvironmental signals, by relaying information about the structure and composition of the cell environment. Postmortem integrin degradation has been the subject of several studies, mainly in pork, where the mechanisms of postmortem integrin degradation are not completely understood. Therefore, the aim of the study was to present current knowledge on the role of integrin in postmortem drip loss in pork. Research to date has shown that postmortem integrin degradation could contribute to the formation of drip channels between the cell body and cell membrane of muscle fibers, which increases the drip loss from pork.

Słowa kluczowe

Wydawca

-

Rocznik

Tom

73

Numer

06

Opis fizyczny

p.325-328,fig.,ref.

Twórcy

autor
  • Department of Animal Anatomy, Institute of Veterinary Sciences, University of Agriculture in Krakow, Al.Mickiewicza 24/28, 30-059 Krakow, Poland
autor
  • Department of Animal Anatomy, Institute of Veterinary Sciences, University of Agriculture in Krakow, Al.Mickiewicza 24/28, 30-059 Krakow, Poland

Bibliografia

  • Alberts B., Johnson A., Lewis J., Raff M., Roberts K., Walter P.: Molecular Biology of the Cell. 4th ed., New York, Garland Science 2002.
  • Baechle T. R., Earle R. W.: Essentials of strength training and conditioning. 2nd ed., Champaign, Illinois, Human Kinetics 2008.
  • Bee G., Anderson A. L., Lonergan S. M., Huff-Lonergan E.: Rate and extent of pH decline affect proteolysis of cytoskeletal proteins and waterholding capacity in pork. Meat Sci. 2007, 2, 359-365.
  • Bérard J., Kreuzer M., Bee G.: Effect of litter size and birth weight on growth, carcass and pork quality, and their relationship to postmortem proteolysis. J. Anim. Sci. 2008, 86, 2357-2368.
  • Bertram H. C., Whittaker A. K., Andersen H. J., Karlsson A. H.: Visualization of drip channels in meat using NMR microimaging. Meat Sci. 2004, 68, 667-670.
  • Cukierman E., Pankov R., Yamada K. M.: Cell interactions with threedimensional matrices. Curr. Opin. Cell Biol. 2002, 14, 633-639.
  • Czyż M.: The regulation of expression of integrins. Acta Haematol. Pol. 2000, 31, 17-23.
  • Dolatowski Z. J., Twarda J., Dudek M.: Changes in hydration of meat during the ageing process. Ann. UMCS Sec. E. 2004, 59, 1595-1606 (in Polish).
  • Flier A.van der, Sonnenberg A.: Function and interactions of integrins. Cell Tissue Res. 2001, 305, 285-298.
  • Geesink G. H., Koohmaraie M.: Postmortem proteolysis and calpain/calpastatin activity in callipyge and normal lamb biceps femoris during extended postmortem storage. J. Anim. Sci. 1999, 77, 1490-1501.
  • Geesink G. H., Kuchay S., Chishti A. H., Koohmaraie M.: μ-Calpain is essential for postmortem proteolysis of muscle proteins. J. Anim. Sci. 2006, 84, 2834-2840.
  • Huff-Lonergan E., Lonergan S. M.: Mechanism of water-holding capacity of meat: the role of postmortem biochemical and structural changes. Meat Sci. 2005, 71, 194-204.
  • Huff-Lonergan E., Lonergan S. M.: New frontiers in understanding drip loss in pork: recent insights on the role of postmortem muscle biochemistry. J. Anim. Breed. Genet. 2007, 124, 19-26.
  • Jakubiec-Puka A.: Role of proteolytic calpain in animal cells. Post. Bioch. 1993, 39, 251-258 (in Polish).
  • Kristensen L., Purslow P. P.: The effect of ageing on the water-holding capacity of pork: Role of cytoskeletal proteins. Meat Sci. 2001, 58, 17-23.
  • Lawson M. A.: The role of integrin degradation in post-mortem drip loss in pork. Meat Sci. 2004, 68, 559-566.
  • Melody J. L., Lonergan S. M., Rowe L. J., Huiatt T. W., Mayes M. S., Huff-Lonergan E.: Early post mortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles. J. Anim. Sci. 2004, 82, 1195-1205.
  • Moreno-Layseca P., Streuli H. Ch.: Signalling pathways linking integrins with cell cycle progression. Matrix Biol. 2014, 34, 144-153.
  • Nowak M.: The role of calpains in the meat tenderization process. Zywn. Nauk. Technol. Ja. 2005, 42, 5-17 (in Polish).
  • Offer G., Cousins T.: The mechanism of drip production: Formation of two compartments of extracellular space in muscle post mortem. J. Sci. Food Agric. 1992, 58, 107-116.
  • Offer G., Knight P.: The structural basis of water-holding in meat. Part 2: Drip losses, [in:] Lawrie R. A. (ed.): Developments in meat science. London: Elsevier Applied Science 1988, 4, 172-243.
  • Offer G., Knight P., Jeacocke R., Almond R., Cousins T., Elsey J., Parsons N., Sharp A., Starr R., Purslow P.: The structural basis of the water-holding, appearance and toughness of meat and meat products. Food Microstruct. 1989, 8, 151-170.
  • Pearce K. L., Rosenvold K., Andersen H. J., Hopkins D. L.: Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes. Meat Sci. 2011, 89, 111-124.
  • Pfaff M., Du X. P., Ginsberg M. H.: Calpain cleavage of integrin p cytoplasmic domains. FEBS Letters 1999, 460, 17-22.
  • Rahimov F., Kunkel L. M.: Cellular and molecular mechanisms underlying muscular dystrophy. J. Cell Biol. 2013, 204, 499-510.
  • Sawicki W., Malejczyk J. (ed.): Histology. Wyd. Lek. PZWL, Warsaw 2014, 269-270 (in Polish).
  • Schaefer A. L., Knight P. J., Wess T. J., Purslow P. P.: Influence of sarcomere length on the reduction of myofilament lattice spacing post-mortem and its implications on drip loss. Proceedings of the International Congress of Meat Science and Technology. Buenos Aires 2000, 434-435.
  • Schäfer A., Rosenvold K., Purslow P. P., Andersen H. J., Henckel P.: Physiological and structural events post-mortem of importance for drip loss in pork. Meat Sci. 2002, 61, 355-366.
  • Straadt I. K., Rasmussen M., Young J. F., Bertram H. Ch.: Any link between integrin degradation and water-holding capacity in pork? Meat Sci. 2008, 80, 722-727.
  • Taylor R. G., Geesink G. H., Thompson V. F., Koohmaraie M., Goll D. E.: Z-Disk degradation responsible for postmortem tenderization. J. Anim. Sci. 1995, 73, 1351-136.
  • Wojtysiak D., Połtowicz K.: Effect of ageing time on microstructure, rate of desmin degradation and meat quality of pig longissimus lumborum and adductor muscles. Folia Biol. Krakow 2015, 63, 151-158.
  • Yin Y., Zhang W. G., Zhou G. H., Guo B.: Comparison of protein degradation, protein oxidation, and μ-calpain activation between pale, soft, and exudative and red, firm, and nonexudative pork during postmortem aging. J. Anim. Sci. 2014, 92, 3745-3752.
  • Zdanowska-Sąsiadek Ż., Michalczuk M., Marcinkowska-Lesiak M., Damaziak K.: Factors determining the sensory quality of poultry meat. Bromat. Chem. Toksykol. 2013, 46, 344-353 (in Polish).
  • Zhang W.: Involvement of protein degradation, calpain autolysis and protein nitrosylation in fresh meat quality during early postmortem refrigerated storage. Meat Sci. 2009, Graduate Theses and Dissertations, 10623.
  • Zhang W. G., Lonergan S. M., Gardner M. A., Huff-Lonergan E.: Contribution of postmortem changes of integrin, desmin and μ-calpain to variation in water holding capacity of pork. Meat Sci. 2006, 74, 578-585.

Typ dokumentu

Bibliografia

Identyfikatory

Identyfikator YADDA

bwmeta1.element.agro-1e4aff05-d254-4438-a1fe-a05dae3f32c5
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.