Study on the flavor contribution of phospholipids and triglycerides to pork

Zhou

et al. 2013

Cell Physiol Biochem

Background/Aims: We previously reported that porcine intramuscular (i.m.) preadipocytes were different from subcutaneous (s.c.) preadipocytes on cell differentiation and lipid accumulation, but the underlying mechanisms remained unknown. The paper aims to investigate the underlying mechanisms by comparing the differences between i.m. and s.c. preadipocytes in glucose utilization, lipid metabolism, and the role of BMP signaling pathway. Methods: Experiments were performed in porcine primary i.m. and s.c. preadipocytes in culture. The mRNA and protein expression patterns were determined respectively by Quantitative real-time PCR and Western blot. Cytosolic triglycerides were examined by triglyceride assay. Results: The i.m. preadipocytes consumed more glucose by expression of GLUT1 and s.c. preadipocytes mainly utilized exogenic fatty acids for lipid synthesis by expression of LPL and FAT. Meanwhile, the expression of genes related to lipogenesis and lipolysis in s.c. preadipocytes increased more quickly than those in i.m. preadipocytes. The expression patterns of the genes involved in BMP-Smad signaling pathway were consistent with those of the genes participated in adipocytes differentiation in both i.m. and s.c. preadipocytes. Exogenous BMP2 significantly increased, whereas Noggin and Compound C, remarkablely decreased the triglycerides content in i.m. preadipoytes, without affecting s.c. preadipocytes. BMP2 shRNA significantly reduced the mRNA levels of the downstream genes of BMP-Smad signaling pathway and PPARγ in both i.m. and s.c. preadipocytes. Conclusion: These findings suggested that the differentiation and lipid accumulation differences between i.m. and s.c. preadipocytes might be caused by the different manners of glucose utilization, lipid metabolism and the BMP-Smad signaling pathway. The special feature of i.m. adipocytes implied that these cells might be a potential target for treatment of diabetes.

Section: Introductionmentioning

confidence: 99%

Glucose Utilization, Lipid Metabolism and BMP-Smad Signaling Pathway of Porcine Intramuscular Preadipocytes Compared with Subcutaneous Preadipocytes

Zhou

et al. 2013

Cell Physiol Biochem

Journal of Integrative Agriculture

“…Intramuscular fat is a key factor that affects the quality of porcine carcasses meat (Fortin, Robertson et al 2005;Huang, Li et al 2010). The deposition of IMF occurs later than fat deposition in other locations of animals; moreover, the volume of intramuscular adipocytes is significantly lower compared to that of abdominal or subcutaneous adipocytes (Gondret, Guitton et al 2008).…”

Section: Discussionmentioning

confidence: 99%

Myristic Acid (MA) Promotes Adipogenic Gene Expression and the Differentiation of Porcine Intramuscular Adipocyte Precursor Cells

Shu

Xie

et al. 2014

Intramuscular fat (IMF) content is considered to be a key factor that affects the marbling, tenderness, juiciness and flavor of pork. To investigate the effects of myristic acid (MA) on the differentiation of porcine intramuscular adipocytes, cells were isolated from longissimus dorsi muscle (LDM) and treated with 0, 10, 50 or 100 μmol L-1 MA. The results showed that MA significantly promotes the differentiation of intramuscular adipocytes in a dose-dependent manner. MA also led to a parallel increase in the expression of peroxisome proliferator activated receptor-γ (PPARγ) and adipose-related genes, such as glucose transporter 1 (GLUT1), lipoprotein lipase (LPL), adipocyte fatty acid binding protein 4 (FABP4/aP2), fatty acid translocase (FAT), acetyl-CoA carboxylase α (ACCα), adipose triglyceride lipase (ATGL) and fatty acid synthase (FASN). However, no significant effects of MA were observed on the expression of CAAT enhancer binding protein-α (C/EBPα) or hormone sensitive lipase (HSL). The expression of pyruvate dehydrogenase kinase 4 (PDK4) was increased by MA during the early stages of differentiation (days 1-3). In addition, MA also increased the absolute content of C14 (P<0.001) and SFA (P<0.05) to varying degrees, but no effects were observed on other fatty acids. These results suggest that MA might be able to enhance the IMF content of pork and increase the accumulation of myristic and myristoleic acid in muscle, which might have beneficial implications for human health.

“…Volatile compounds produced during the FeCl 3 -sodium ascorbatecatalyzed oxidation of phospholipids and extracted from pork muscle by high-performance liquid chromatography were checked by Meynier et al (1998). The flavor contribution of triglycerides and phospholipids to pork was also studied, showing that the flavor differences between two different breeds and two different defatting treatments (removing intramuscular triglycerides or total lipids) (Huang et al, 2010). Finally, an analytical method for the isolation, resolution and quantification of phospholipid classes applicable to different types of matrices, has been developed in another study.…”

Section: Changesmentioning

confidence: 99%

Changes in the phospholipid fraction of intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage

García-Márquez¹,

Narváez-Rivas²,

Gallardo³

et al. 2013

Grasas y Aceites