N-glycosylomic analysis provides new insight into the molecular mechanism of firmness of fish fillet

文献类型： 外文期刊

第一作者： Tian, Jingjing

作者： Tian, Jingjing;Ji, Mengmeng;Xia, Yun;Zhang, Kai;Li, Hongyan;Gong, Wangbao;Li, Zhifei;Xie, Wenping;Wang, Guangjun;Xie, Jun;Yu, Ermeng;Liu, Jie

作者机构：

关键词： Collagen; Fillet quality improvement; Muscle texture; Nutrition; Post -translational protein modification

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 424 卷

页码：

收录情况： SCI

摘要： Post-translational protein modification affects muscle physiochemistry. To understand the roles of N-glycosylation in this process, the muscle N-glycoproteomes of crisp grass carp (CGC) and ordinary grass carp (GC) were analyzed and compared. We identified 325 N-glycosylated sites with the NxT motif, classified 177 proteins, and identified 10 upregulated and 19 downregulated differentially glycosylated proteins (DGPs). Gene Ontology and Kyoto Encyclopedia of Genes and Genomes annotations revealed that these DGPs participate in myogenesis, extracellular matrix content formation, and muscle function. The DGPs partially accounted for the molecular mechanisms associated with the relatively smaller fiber diameter and higher collagen content observed in CGC. Though the DGPs diverged from the identified differentially phosphorylated proteins and differentially expressed proteins detected in previous study, they all shared similar metabolic and signaling pathways. Thus, they might independently alter fish muscle texture. Overall, the present study provides novel insights into the mechanisms underlying fillet quality.

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