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Phosphorylation and acetylation of glycolytic enzymes cooperatively regulate their activity and lamb meat quality

文献类型： 外文期刊

作者： Ren, Chi 1 ; Li, Xin 1 ; Bai, Yuqiang 1 ; Schroyen, Martine 2 ; Zhang, Dequan 1 ;

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

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

关键词： Meat quality; Enzyme; Protein phosphorylation; Protein acetylation; Glycolysis

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 397 卷

页码：

收录情况： SCI

摘要： This study examined cooperative regulation of phosphorylation and acetylation of glycolytic enzymes on their activity and lamb meat quality. Muscle samples were divided into two groups (fast and slow) according to their glycolysis rate as defined by pH decline rate from 1 h to 1 d postmortem. In slow glycolysis rate group, the activity of hexokinase (HK), phosphofructokinase (PFK) and pyruvate kinase (PK) was lower and meat sample showed lower a*, higher shear force and cooking loss. The acetylation and phosphorylation of HK were positively correlated with HK activity. The acetylation and phosphorylation of PFK were correlated with shear force and negatively associated with PFK activity. The acetylation and phosphorylation of PK were significantly correlated with each other but showed insignificant correlations with PK activity. Briefly, the phosphorylation and acetylation of HK, PFK and PK coregulate glycolysis through different crosstalk patterns on their activity and this might affect meat quality.

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