Abstract：
Research conducted previously has demonstrated that apoptosis significantly influences the chicken quality. While ROS are acknowledged as significant activators of apoptosis, the precise mechanism by which they influence muscle cell apoptosis in the post-mortem remains unclear. In this study, chicken samples were treated with rosemarinic acid and H2O2 to induce varying ROS levels, and the ROS-triggered apoptosis mechanism in chicken muscle cells in post-mortem was analyzed. The TUNEL results revealed that elevated ROS levels in chicken were associated with a greater degree of muscle cell apoptosis. Western-blot results suggested that sarcoplasmic ROS could initiate apoptosis through the mitochondrial pathway by activating the MAPK-JNK signaling pathway. Moreover, TEM and shear force results demonstrated that muscle cell apoptosis initiates myofiber fragmentation and structural damage to sarcomeres, ultimately reducing chicken tenderness. This study enhances our understanding of post-mortem muscle cell apoptosis, providing valuable insights for regulating chicken quality.
摘要：
先前进行的研究表明，凋亡显着影响鸡的品质。虽然ROS被认为是细胞凋亡的重要激活剂，它们在死后影响肌肉细胞凋亡的确切机制尚不清楚。在这项研究中,鸡样品用迷迭香酸和H2O2处理，以诱导不同的ROS水平，并分析了死后ROS引发的鸡肌细胞凋亡机制。TUNEL结果表明，鸡中ROS水平升高与更大程度的肌肉细胞凋亡有关。Western-blot结果表明，肌浆ROS可以通过激活MAPK-JNK信号通路，通过线粒体途径启动细胞凋亡。此外，TEM和剪切力结果表明，肌细胞凋亡引发肌纤维碎裂和肌节结构损伤，最终降低鸡的嫩度。这项研究增强了我们对死后肌肉细胞凋亡的理解，为调节鸡肉质量提供有价值的见解。
