Phosphorylation prevents in vitro myofibrillar proteins degradation by mu-calpain

文献类型： 外文期刊

第一作者： Li, Zheng

作者： Li, Zheng;Li, Xin;Gao, Xing;Du, Manting;Zhang, Dequan;Shen, Qingwu W.;Li, Zheng

作者机构：

关键词： Protein phosphorylation;Myofibrillar proteins;mu-Calpain;Degradation

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2017 年 218 卷

页码：

收录情况： SCI

摘要： Myofibrillar proteins degradation contributes to meat tenderisation during post-mortem ageing. Protein phosphorylation has been revealed to be associated with meat tenderness in recent years. This study was undertaken to determine the impact of myofibrillar proteins phosphorylation on the degradation susceptibility by mu-calpain. Myofibrillar proteins were first incubated with protein kinase A (PICA) or alkaline phosphatase (AP) to increase or decrease the phosphorylation level, following mu-calpain hydrolysis. Myosin heavy chain, actin, desmin and troponin T showed different levels of degradation in control, AP and PICA groups under different Ca2+ concentrations. Generally, more degradation products were detected with the increase of Ca2+ concentration. Compared to the control, the protein degradation was higher in AP-treated group and lower in PICA-treated group. This study shows that phosphorylation prevents proteolytic susceptibility of myofibrillar proteins to degradation mu-calpain, indicating that protein phosphorylation plays an important role in meat tenderisation during post-mortem ageing. (C) 2016 Elsevier Ltd. All rights reserved.

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