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Meat Sci. 2018 Mar;137:228-234. doi: 10.1016/j.meatsci.2017.11.035. Epub 2017 Dec 2.

Thiamine accumulation and thiamine triphosphate decline occur in parallel with ATP exhaustion during postmortem aging of pork muscles.

Author information

1
Muscle Biology Research Unit, Animal Products Research Division, NARO Institute of Livestock and Grassland Science, Tsukuba, Ibaraki 305-0901, Japan. Electronic address: muros@affrc.go.jp.
2
Muscle Biology Research Unit, Animal Products Research Division, NARO Institute of Livestock and Grassland Science, Tsukuba, Ibaraki 305-0901, Japan.

Abstract

We aimed to clarify the mechanisms affecting postmortem thiamine and its phosphoester contents in major edible pork muscles, namely the longissimus lumborum (LL) in addition to vastus intermedius (VI). Metabolomic analysis by capillary electrophoresis-time of flight mass spectrometry revealed that the level of thiamine triphosphate (ThTP), approximately 1.8-fold higher in LL than in VI muscle at 0h postmortem, declined in the first 24hrs, resulting in an undetectable level at 168h postmortem in both muscles. In contrast, the thiamine content in both muscles increased after 24h postmortem during the aging process. The thiamine accumulation and ThTP decline progressed in parallel with a drastic reduction of the ATP level. The intermuscular differences in pH at 24h and in expression of thiamine transporter and thiamine pyrophosphokinase might result in delayed thiamine generation in LL. These results suggest that postmortem ATP exhaustion forced ThTP hydrolysis and further depyrophosphorylation of thiamine diphosphate in the porcine muscles, which resulted in thiamine accumulation.

KEYWORDS:

Loin; Muscle type; Pork; Postmortem aging; Thiamine triphosphate; Vitamin B1

PMID:
29223015
DOI:
10.1016/j.meatsci.2017.11.035
[Indexed for MEDLINE]

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