The protective effect of rosmarinic acid on myotube formation during myoblast differentiation under heat stress
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The protective effect of rosmarinic acid on myotube formation during myoblast differentiation under heat stress Kun-Lin Chen 1 & Yue Wang 2 & Zhi-Ping Lin 3 & Hui-Xia Li 2 Received: 2 June 2020 / Accepted: 13 August 2020 / Editor: Tetsuji Okamoto # The Society for In Vitro Biology 2020
Abstract High ambient temperature is one of the most important environmental factors that caused the reduction of livestock productivity and the increase of mortality. It has been shown that heat stress could affect the meat quality characteristics by physiological and metabolic perturbations in live livestock. Rosmarinic acid (RA) is a natural polyphenolic phytochemical compound that has many important biological activities, such as antioxidant, antimutagenic, and antitumor. The purpose of this study was to investigate the possible function and mechanism of RA on myoblast proliferation and differentiation under heat stress condition. The results showed that heat stress reduced the viability of myoblast and increased the percentage of apoptotic cells, and it also disrupted myotube formation by altering the expression of myogenic regulatory factors MyoD, myogenin, and MyHC. However, pretreatment of RA can protect C2C12 cells from heat stress–induced apoptosis, and it also increased the expression level of MyoD, myogenin, and MyHC under heat stress, which indicated that RA have protective effect on heat stress–caused failure of myotube formation during myoblast differentiation. Above all, our finding demonstrated that RA can promote the differentiation of C2C12 myoblast and maintain the formation of myotubes even under heat stress condition. Keywords Heat stress . Rosmarinic acid . Apoptosis . Myotube formation . Myoblast differentiation
Introduction It is well known that the global warming is a hot topic for livestock industry due to its negative effect on the quantity and quality of livestock production. Heat stress could accelerate postmortem glycolytic metabolism, and result in pale, exudative meat characteristics (Zhang et al. 2020). Acute heat stress might increase muscle creatine kinase activity and alter cell membrane integrity in breast muscle glycolytic metabolism (Sandercock et al. 2001). A previous study showed that heat stress significantly increased lactate production, reduced meat PH value, and eventually reduced meat quality by accelerating meat glycolysis (Zhang et al. 2012). In addition, it also * Hui-Xia Li [email protected] 1
Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
2
College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
3
Youyuan Research Institute of Dairy Industry Co., Ltd, Nanjing 211100, China
affected muscle oxidation and myofibrillar protein functions (Wang et al. 2009). Skeletal muscle is composed of muscle fibers, and the characteristics of muscle fibers can affect meat production and meat quality (Brocks et
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