Article

Effects of phospholipid hydroperoxide glutathione peroxidase mRNA expression on meat quality of M. longissimus dorsi in pigs

European Food Research and Technology (Impact Factor: 1.39). 03/2011; 232(3):433-440. DOI: 10.1007/s00217-010-1407-3

ABSTRACT Antioxidant enzymes protect muscle tissues against oxidation from reactive oxygen species and increase the stability of the
muscle. Phospholipid hydroperoxide glutathione peroxidase (GPx4) is an important antioxidant enzyme in muscle tissue. So the
aim of this study was to identify the effects of mRNA expression level of GPx4 gene on meat quality properties in Longissimus dorsi of three pig breeds. Total 36 pigs (12 pigs for each breed) were used to measure the meat quality properties and to analyze
the expression levels of GPx4 gene by quantitative real-time PCR. The results showed that meat quality, GPx4 activity, and GPx4 mRNA levels were affected by pig breeds. There were the lowest expressible moisture, drip loss, and cooking loss in Laiwu
Pig among the three breeds, and also there were the highest GPx4 activity and the expression levels of GPx4 gene in Laiwu Pig compared with the other two pig breeds. Analysis of meat samples divergent for water-holding capacity identified
highly negative associations between expressions levels of GPx4 gene and expressible moisture, drip loss and cooking loss. These results suggest that the higher mRNA expression level of
GPx4 gene up-regulate the water-holding capacity and the activity of GPx4, and the expression of GPx4 gene plays an important role in physiological changes related to the meat quality properties and the mechanisms of the antioxidant
ion of meat.

KeywordsMeat quality–GPx4 activity–Quantitative real-time PCR–
GPx4 gene–mRNA expression–Pig

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    • "Previous research showed that SOD activity of Longissimus dorsi muscle in Laiwu pigs was significantly higher than that in Large White pig (Li et al., 2010). Otherwise, the GPx4 activity of Longissimus dorsi muscle in Laiwu pigs also was significantly higher than that in Large White pig (Chen et al., 2011). So, the purposes of this study were: i) to quantify and compare the major antioxidant enzymes (SOD, CAT and GPx) activities, and ii) to quantify and compare the lipid oxidation by measuring the MDA contents in porcine Longissimus dorsi muscle when stored over a period of six days (d 1 to d 6) at two different temperatures (4C and 20C). "
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    ABSTRACT: This study was conducted to evaluate effects of storage temperatures ( and ) and pig breeds (Laiwu pig and Large White pig) on the main antioxidative enzymes (superoxide dismutase, catalase, and glutathione peroxidase) activity and lipid oxidation in porcine Longissimus dorsi muscle. Activities of antioxidative enzymes (AOE) decreased slightly during storage, regardless of storage temperatures. Muscle antioxidative enzymes activities stored at were higher than that stored at . Laiwu pig's enzymes activities were significantly (p
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