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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Hydrogen Peroxide-Induced Change in Meat Quality of the Breast Muscle of Broilers Is Mediated by ROS Generation, Apoptosis, and Autophagy in the NF-kappa B Signal Pathway
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Hydrogen Peroxide-Induced Change in Meat Quality of the Breast Muscle of Broilers Is Mediated by ROS Generation, Apoptosis, and Autophagy in the NF-kappa B Signal Pathway

机译：猪鸡乳房肌肉的过氧化氢变化是由NF-Kappa信号通路中的ROS生成，细胞凋亡和自噬介导的

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摘要

We investigated the relationship between meat quality and oxidative damage caused by hydrogen peroxide (H2O2) in the breast muscle of broilers. Moreover, we explored the occurrence of apoptosis and autophagy, as well as the expression of NF-KB in these signaling pathways to provide evidence of possible oxidative damage mechanisms. The broilers received a basal diet and were randomly divided into five treatments (noninjected control, 0.75% saline-injected, and 2.5%, 5.0%, or 10.0% H2O2-injected treatments; 1.0 mL/kg in body weight). The results showed that oxidative stress induced by H2O2 had a negative effect on relative muscle weight, histomorphology, and redox status, while the underlying oxidative damage caused a decline in meat quality (decrease of pH(24h), 10% H2O2 treatment; increase of shear force, 5% and 10% H2O2 treatments) of broilers. This could be attributed to the apoptosis and autophagy processes triggered by excessive reactive oxygen species that suppress the NF-kB signaling pathway.
机译：我们调查了肉鸡乳房肌肉中过氧化氢（H2O2）引起的肉质和氧化损伤之间的关系。此外，我们探讨了凋亡和自噬的发生，以及在这些信号传导途径中的NF-KB的表达，以提供可能的氧化损伤机制的证据。肉鸡接受了基础饮食，随机分为五种处理（非反射对照，0.75％盐水注入，2.5％，5.0％或10.0％H 2 O 2注射治疗;体重1.0ml / kg）。结果表明过氧化氢诱导的氧化应激对相对肌肉重量，组织形态学，和氧化还原状态产生负面影响，而底层的氧化损伤导致肉质（pH值（24小时），10％H 2 O 2处理的下降的下降;增加剪力力，5％和10％H2O2治疗）的肉鸡。这可能归因于通过抑制NF-KB信号通路的过度反应性氧物种引发的凋亡和自噬过程。

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  • 来源
  • 作者

    Chen Xiangxing; Zhang Lin; Li Jiaolong; Gao Feng; Zhou Guanghong;

  • 作者单位

    Nanjing Agr Univ Coll Anim Sci &

    Technol Jiangsu Key Lab Anim Origin Food Prod &

    Safety Gu Jiangsu Collaborat Innovat Ctr Meat Prod &

    Proc Q 1 Weigan Nanjing 210095 Jiangsu Peoples R China;

    Nanjing Agr Univ Coll Anim Sci &

    Technol Jiangsu Key Lab Anim Origin Food Prod &

    Safety Gu Jiangsu Collaborat Innovat Ctr Meat Prod &

    Proc Q 1 Weigan Nanjing 210095 Jiangsu Peoples R China;

    Nanjing Agr Univ Coll Anim Sci &

    Technol Jiangsu Key Lab Anim Origin Food Prod &

    Safety Gu Jiangsu Collaborat Innovat Ctr Meat Prod &

    Proc Q 1 Weigan Nanjing 210095 Jiangsu Peoples R China;

    Nanjing Agr Univ Coll Anim Sci &

    Technol Jiangsu Key Lab Anim Origin Food Prod &

    Safety Gu Jiangsu Collaborat Innovat Ctr Meat Prod &

    Proc Q 1 Weigan Nanjing 210095 Jiangsu Peoples R China;

    Nanjing Agr Univ Coll Anim Sci &

    Technol Jiangsu Key Lab Anim Origin Food Prod &

    Safety Gu Jiangsu Collaborat Innovat Ctr Meat Prod &

    Proc Q 1 Weigan Nanjing 210095 Jiangsu Peoples R China;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 营养卫生、食品卫生;农业科学;
  • 关键词

    hydrogen peroxide; meat quality; apoptosis; autophagy; breast muscle;

    机译：过氧化氢;肉质;细胞凋亡;自噬;乳房肌肉;

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