Effects of lysosomal Fe2+ on mitochondria apoptosis and muscle tenderness in postmortem Tibetan sheep meat

Abstract

SummaryIn this work, deferoxamine (DFO) was injected into Tibetan sheep meat (distilled water as control) to reveal the effects of lysosomal Fe2+ on mitochondrial apoptosis and muscle tenderness. The reactive oxygen species (ROS) content, lysosomal membrane stability, cathepsins activity, mitochondrial membrane permeability transition pore (MPTP), mitochondrial membrane potential (MMP), cytochrome c (Cyt‐c) reduction level, caspase activity, myofibril fragmentation index (MFI) and shear force of Oula Tibetan sheep meat were measured at different ageing times. The results indicated that the ROS content, cathepsins activity, MPTP opening degree, lysosomal membrane stability, caspase‐3/9 activity and MFI of Tibetan sheep meat were significantly decreased after DFO treatment, whilst MMP, shear force and Cyt‐c reduction levels were noticeably increased. Furthermore, correlation analysis and principal component analysis showed that mitochondrial damage was positively correlated with meat tenderness. In sum, the study suggests that lysosomal Fe2+ may promote mitochondrial apoptosis and improve the tenderness of Tibetan sheep meat.