Cells shrinkage and phosphatidylserine externalization in post mortem muscle by fluorescence microscopy
| Autor: | Miguel Angel Sentandreu, Yasmine Boudida, Brigitte Picard, H. Smili, Abdelghani Boudjellal, H. Boudchicha, Carlos Hernan Herrera-Mendez, Kahina Hafid, Ahmed Ouali, Samira Becila, Roland Labas, R. Belachehabe, Mohammed Gagaoua, Thierry Astruc |
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| Přispěvatelé: | INATAA, Université Mentouri Constantine [Algérie] (UMC), Department of Agroindustrial Engineering, Universidad de Guanajuato, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, Qualité des Produits Animaux (QuaPA), Institut National de la Recherche Agronomique (INRA), Unité Mixte de Recherches sur les Herbivores - UMR 1213 (UMRH), VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA), INRA, Algerian Ministry of Education, Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH), VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Institut National de la Recherche Agronomique (INRA)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Université des Frères Mentouri (Constantinte 1), Qualité des Produits Animaux ( QUAPA ), Institut National de la Recherche Agronomique ( INRA ), Unité Mixte de Recherches sur les Herbivores ( UMR 1213 Herbivores ), VetAgro Sup ( VAS ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique ( INRA ), Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement |
| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: |
Programmed cell death
phosphatidylserine viande [SDV]Life Sciences [q-bio] Cell Endogeny chemistry.chemical_compound meat 0404 agricultural biotechnology medicine Fluorescence microscope Caspase post mortem apoptose biology [ SDV ] Life Sciences [q-bio] 0402 animal and dairy science Proteolytic enzymes muscle squelettique 04 agricultural and veterinary sciences Phosphatidylserine 040401 food science 040201 dairy & animal science serine phosphoglycerides Cell biology medicine.anatomical_structure voluntary muscle chemistry Apoptosis biology.protein microscopie à fluorescence |
| Zdroj: | 3th. International Multidisciplinary Microscopy and Microanalysis Congress (InterM) 3. International Multidisciplinary Microscopy and Microanalysis Congress (InterM) 3. International Multidisciplinary Microscopy and Microanalysis Congress (InterM), Oct 2015, Oludeniz, Turkey. ⟨10.1007/978-3-319-46601-9_7⟩ 3. International Multidisciplinary Microscopy and Microanalysis Congress (InterM), Oct 2015, Oludeniz, Turkey. Editions Springer, 3th. International Multidisciplinary Microscopy and Microanalysis Congress (InterM), 186 (Chapter 7), 2017, Springer Proceedings in Physics. 〈10.1007/978-3-319-46601-9_7〉 Springer Proceedings in Physics ISBN: 9783319466002 |
| Popis: | Postmortem (PM) meat tenderization is a complex biochemical process that involves multiple endogenous proteolytic enzymes and that is not completely understood. Cell death by apoptosis is recently proposed as a novel mechanism in this process. The signification of the caspases implication in muscle proteins degradation is that the cells are dying through apoptosis, a major cell death programme. Our purpose was therefore to verify this statement using different well known hallmarks of the apoptotic process including cell shrinkage, phosphatidylserine (PS) externalization. Cells start to shrink few minutes after animal death and reach a maximum shrinkage about 24 h postmortem while they showed the typical rounding appearance of apoptotic cells. Externalization of PS is detectable within 1 h postmortem and increased gradually with time. The present work is therefore the first to provide direct evidence supporting the onset of apoptosis in post-mortem muscle. The present findings should lead us to reconsider as a whole, the mechanisms contributing of the development of meat qualities (tenderness, flavor, juiciness …) by a detailed analysis of the apoptosis associated biochemical and physiological modifications taking place within the cells. |
| Databáze: | OpenAIRE |
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