PMID- 35502450
OWN - NLM
STAT- MEDLINE
DCOM- 20220810
LR  - 20220930
IS  - 1745-4514 (Electronic)
IS  - 0145-8884 (Linking)
VI  - 46
IP  - 8
DP  - 2022 Aug
TI  - Study on the HIF-1alpha regulated by glycolytic pathways and mitochondrial function 
      in yaks of different altitudes during postmortem aging.
PG  - e14205
LID - 10.1111/jfbc.14205 [doi]
AB  - The study investigated the glycolysis pathway mediated by hypoxia-inducible 
      factor-1alpha (HIF-1alpha) and the mechanism of its regulation. The results indicated 
      that HIF-1alpha expression initially increased before subsequently decreasing with 
      aging time during postmortem (p < .01). Glucose transporter-1 (GLUT-1), lactate 
      dehydrogenase (LDH), and hexokinase (HK) displayed a similar trend with aging 
      time (p < .01) while pyruvate dehydrogenase kinase 1 (PDK-1) increased gradually 
      within the first 12 hr before decreasing at 24-120 hr. However, after treatment 
      with a HIF-1alpha inhibitor, no significant differences were observed in the 
      mitochondrial morphology. Furthermore, lactate content decreased, along with LDH, 
      HK, and F0F1-ATP activities as well as GLUT-1 and PDK-1 expression (p < .01). The 
      shear force for all groups also increased during postmortem aging (p < .01), with 
      that of the controls being significantly higher compared with the treatment 
      groups (p < .01). These findings confirmed that, after slaughter, the hypoxic 
      environment within the muscles provided essential conditions for HIF-1alpha 
      expression, which, in turn, activated the glycolysis pathway by mediating changes 
      in the activities of glycolytic enzymes and mitochondrial function. Moreover, in 
      accelerating glycolysis rate, the expression of HIF-1alpha further played a negative 
      role in meat tenderization during postmortem aging. This, it was concluded that 
      HIF-1alpha expression plays a significant role in postmortem yak meat tenderization 
      by regulating the glycolysis pathway. PRATICAL APPLICATIONS: While converting 
      muscle into meat through hypoxic glycolysis during postmortem aging is 
      undeniable, the biochemical mechanism of this process mediated remains quite 
      obscure. However, the meat quality difference which impact muscle regulation 
      mechanism during postmortem aging has not been reported. The study investigated 
      the HIF-1alpha played a major role in both the glycolytic pathway and as well as meat 
      tenderness during the postmortem aging of yak meat. The glycolysis pathway is 
      mediated by hypoxia-inducible factor-1alpha (HIF-1alpha), the mechanism of its 
      regulation, and meat tenderness during the postmortem aging of yak meat.
CI  - (c) 2022 Wiley Periodicals LLC.
FAU - Xin, Keqi
AU  - Xin K
AD  - College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 
      China.
FAU - Hu, Bo
AU  - Hu B
AD  - College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 
      China.
FAU - Han, Ling
AU  - Han L
AUID- ORCID: 0000-0003-1142-0708
AD  - College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 
      China.
FAU - Yu, Qunli
AU  - Yu Q
AD  - College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 
      China.
LA  - eng
GR  - 2021YFD1600204-2/National Key Research and Development/
GR  - 32060553/National Natural Science Foundation of China/
GR  - 2020C-18/The industrialization of the Cascade Processing of Ecological Beef and 
      Mutton/
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20220502
PL  - United States
TA  - J Food Biochem
JT  - Journal of food biochemistry
JID - 7706045
RN  - 0 (Hypoxia-Inducible Factor 1, alpha Subunit)
RN  - 33X04XA5AT (Lactic Acid)
SB  - IM
MH  - *Altitude
MH  - Animals
MH  - Cattle
MH  - Glycolysis
MH  - *Hypoxia-Inducible Factor 1, alpha Subunit/genetics/metabolism
MH  - Lactic Acid
MH  - Mitochondria/metabolism
OTO - NOTNLM
OT  - GLUT-1
OT  - HIF-1alpha
OT  - glycolysis
OT  - meat tenderness
OT  - yaks
EDAT- 2022/05/04 06:00
MHDA- 2022/08/11 06:00
CRDT- 2022/05/03 02:12
PHST- 2022/04/07 00:00 [revised]
PHST- 2021/12/09 00:00 [received]
PHST- 2022/04/11 00:00 [accepted]
PHST- 2022/05/04 06:00 [pubmed]
PHST- 2022/08/11 06:00 [medline]
PHST- 2022/05/03 02:12 [entrez]
AID - 10.1111/jfbc.14205 [doi]
PST - ppublish
SO  - J Food Biochem. 2022 Aug;46(8):e14205. doi: 10.1111/jfbc.14205. Epub 2022 May 2.