Phosphorylation promoted the glycolytic rate in postmortem meat by tightening the structure of glycogen phosphorylase

文献类型： 外文期刊

第一作者： Bai, Y.

作者： Bai, Y.;Li, X.;Ren, C.;Zheng, X.;Hou, C.;Chen, L.;Zhang, D.

作者机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China

关键词： glycogen phosphorylase; protein phosphorylation; activity; protein structure simulation

期刊名称：ACTA ALIMENTARIA （ 2022影响因子：1.1； 五年影响因子：1.0 ）

ISSN： 0139-3006

年卷期： 2023 年 52 卷 4 期

页码：

收录情况： SCI

摘要： The activity and structural variation of glycogen phosphorylase (GP) at different phosphorylation levels during incubation at 4 8C were explored in this study. The GP was assigned into four treatments to obtain high/low phosphorylation levels, which were (1) treated with glycogen phosphorylase kinase (Phk) to obtain high phosphorylation level, (2) treated with protein kinase A to obtain high phosphorylation level, (3) treated with alkaline phosphatase to obtain low phosphorylation level, and (4) control. Compared with the control group, the content of alpha-helix and beta-sheet increased and the secondary structure of GP changed from disorder to order after phosphorylation. The activity of GP was increased and its structure was more tightly in the Phk group than that in the control group. The phosphorylation at Ser277, Ser430, Ser809, Thr304, Tyr298, and Tyr525 resulted in tighter spatial structure. In conclusion, phosphorylation of GP enhanced its catalytic activity by making the secondary and spatial structure more orderly, which is of great significance for controlling meat quality by regulating glycolysis.

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