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Quantitative phosphoproteomic analysis of ovine muscle with different postmortem glycolytic rates

文献类型： 外文期刊

作者： Chen, Li 1 ; Li, Zheng 1 ; Everaert, Nadia 2 ; Lametsch, Rene 3 ; Zhang, Dequan 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Minist Agr, Key Lab Agroprod Proc, Beijing 100193, Peoples R China

2.Univ Liege, Gembloux Agrobio Tech, Precis Livestock & Nutr Unit, Passage Deportes 2, Gembloux, Belgium

3.Univ Copenhagen, Fac Sci, Dept Food Sci, DK-1958 Frederiksberg, Denmark

4.Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 Nongda South Rd, Beijing 100193, Peoples R China

关键词： Glycolysis; Glycolytic rate; Muscle contraction; Phosphoproteomic; Protein phosphorylation

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： 2019 年 280 卷

页码：

收录情况： SCI

摘要： Phosphorylation regulates protein structure, function, cell signaling and enzyme activities within cells. Postmortem changes of muscle to meat are partially determined by the structure, function and enzyme activities of proteins. To further understand the mechanisms regulating postmortem changes, ovine muscles with different glycolytic rates were subjected to quantitative phosphoproteomic analysis. Totally 116 unique phosphopeptides matched to 99 phosphoproteins were detected to be different in abundance among the fast, moderate and slow glycolytic rate muscles. Of which, 24 phosphoproteins clustered into glycolysis and muscle contraction were selected after bioinformatics analysis. Quantitative analysis showed that phosphorylation of pyruvate kinase, phosphoglucomutase 1, enolase and fructose-bisphosphate aldolase was correlated with glycolytic rate early postmortem. In addition, some myofibrillar proteins were detected to be differentially phosphorylated. In summary, this study revealed that protein phosphorylation at early postmortem may indirectly affect the glycolysis pathway through the regulation of proteins involved in glycolysis and muscle contraction.

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