title: Effects of ultrasonic processing on caspase-3, calpain expression and myofibrillar structure of chicken during post-mortem ageing.
abstract: In this investigation, ultrasonic treatments at a frequency of 40 kHz and power of 1,500 W made caspase-3 and calpain activities significantly higher in chicken muscle after slaughter during 5d storage (p<0.01). Additionally Western blotting analysis of α-spectrin showed that ultrasonic treatments caused the production of α-spectrin degradation products of 120 and 150 kDa more dense than the control (p<0.01). Degradation of calpastatin during chicken meat ageing was induced by ultrasound treatments (p<0.01), which suggested the ability of caspase-3 to cleave calpastatin. SDS-PAGE showed that all treatments enhanced accumulation of the 30 kDa troponin-T degradation product (p<0.01), and transmission electron microscopy images of myofibrils displayed that damage of ultrasound treatment for 60 min was more extensive than at 30 min. The findings proved the low-frequency and high power ultrasonic treatments improved disruption of myofibrillar structures and increased proteolysis of chicken meat faster by triggering an apoptosis cascade.
authors: College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
authors: Lin
authors: L
authors: Chen
authors: College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
authors: Xian-Chao
authors: XC
authors: Feng
authors: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors: Ying-Yang
authors: YY
authors: Zhang
authors: College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
authors: Xue-Bo
authors: XB
authors: Liu
authors: Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors: Wan-Gang
authors: WG
authors: Zhang
authors: Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors: Chun-Bao
authors: CB
authors: Li
authors: College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
authors: Niamat
authors: N
authors: Ullah
authors: Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors: Xing-Lian
authors: XL
authors: Xu
authors: Synergetic Innovation Center of Food Safety and Nutrition, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: ghzhou@njau.edu.cn.
authors: Guang-Hong
authors: GH
authors: Zhou
mesh_terms: D000818:Animals; D002154:Calpain / Q000737:chemistry* / Q000378:metabolism; D053148:Caspase 3 / Q000737:chemistry* / Q000378:metabolism; D002645:Chickens; D004591:Electrophoresis, Polyacrylamide Gel; D004789:Enzyme Activation; D005511:Food Handling / Q000379:methods*; D008460:Meat / Q000032:analysis*; D009132:Muscles / Q000201:enzymology*; D009210:Myofibrils / Q000737:chemistry* / Q000378:metabolism; D014465:Ultrasonics / Q000379:methods
chemical_list: D002154:Calpain; D053148:Caspase 3
keywords: Apoptosis; Calpain; Caspase-3; Post-mortem ageing; Ultrasonic processing