Effects of phosphorylation on mu-calpain activity at different incubation temperature
文献类型: 外文期刊
第一作者: Du, Manting
作者: Du, Manting;Li, Xin;Li, Zheng;Wang, Ying;Li, Guixia;Zhang, Dequan;Shen, Qingwu
作者机构:
关键词: mu-Calpain;Protein kinase A;Alkaline phosphatase;Phosphorylation;Temperature
期刊名称:FOOD RESEARCH INTERNATIONAL ( 影响因子:6.475; 五年影响因子:6.508 )
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年卷期:
页码:
收录情况: SCI
摘要: The study investigated the effects of alkaline phosphatase (AP) dephosphorylation and protein kinase A (PICA) phosphorylation on mu-calpain activity and its sensitivity to temperature. The purified mu-calpain was treated with AP or PICA for 30 min at 30 degrees C to modulate its phosphorylation level. Samples were then incubated at controlled freezing point (-1), 4, 25 and 37 degrees C, respectively. The results showed that PICA and AP had no influence on pH values of incubation solution. At -1 and 4 degrees C, the degradation rate of mu-calpain was maximum in AP group and minimum in control group. Low temperature of controlled freezing point prevented dephosphorylation and phosphorylation progression and delayed mu-calpain degradation. Increased incubation temperature of 4, 25 and 37 degrees C increased mu-calpain degradation. Two about 50 kDa degradation products from mu-calpain were identified, of which the intensity was also lower in control group than in the other two groups. These observations demonstrated that AP dephosphorylation and PICA phosphorylation of mu-calpain promoted mu-calpain autolysis and activation.
分类号: TS2
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