Effects of Different Na+ Concentrations on cAMP-Dependent Protein Kinase Activity in Postmortem Meat

文献类型： 外文期刊

第一作者： Xu, Ying

作者： Xu, Ying;Song, Xubo;Wang, Zhenyu;Bai, Yuqiang;Ren, Chi;Hou, Chengli;Li, Xin;Zhang, Dequan

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关键词： meat; Na+; PKA activity; protein phosphorylation

期刊名称：FOODS （ 影响因子：4.7； 五年影响因子：5.1 ）

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年卷期： 2024 年 13 卷 11 期

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收录情况： SCI

摘要： cAMP-dependent protein kinase (PKA) activity regulates protein phosphorylation, with Na+ playing a crucial role in PKA activity. The aim of this study was to investigate the effects of different Na+ concentrations on PKA activity and protein phosphorylation level in postmortem muscle. The study consisted of two experiments: (1) NaCl of 0, 20, 100, 200 and 400 mM was added to a muscle homogenate incubation model to analyze the effect of Na+ concentration on PKA activity, and (2) the same concentrations were added to pure PKA in vitro incubation models at 4 degrees C to verify the effect of Na+ on PKA activity. The PKA activity of the muscle homogenate model increased with storage time in groups with different Na+ concentrations. High concentrations of Na+ inhibited sarcoplasmic protein phosphorylation. The PKA activity at 24 h of storage and the sarcoplasmic protein phosphorylation level at 12 h of storage in the group with 200 mM Na+ was lower than that of the other groups. After 1 h incubation, the PKA activity of samples in the 200 mM Na+ group was inhibited and lower than that in the other Na+ groups in the in vitro incubation model. These results suggest that the Na+ concentration at 200 mM could better inhibit PKA activity. This study provided valuable insights for enhancing curing efficiency and improving meat quality.

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