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一种线粒体蛋白增加糖酵解通量。

A mitochondrial protein increases glycolytic flux.

机构信息

Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States.

Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States.

出版信息

Meat Sci. 2017 Nov;133:119-125. doi: 10.1016/j.meatsci.2017.06.007. Epub 2017 Jun 17.

DOI:10.1016/j.meatsci.2017.06.007
PMID:28668577
Abstract

The purpose of this study was to determine the role of mitochondria in postmortem muscle metabolism. Isolated mitochondria were incorporated into a reaction buffer that mimics postmortem glycolysis with or without mitochondrial electron transport chain inhibitors. Addition of mitochondria lowered pH values at 240 and 1440min regardless of inhibitors. Reduction in pH was accompanied by enhanced glycogen degradation and lactate accumulation. To explore the mechanism responsible for this exaggerated metabolism, mitochondrial preparations were mechanically disrupted and centrifuged. Resulting supernatants and pellets each were added to the in vitro model. Mitochondrial supernatants produced similar effects as those including intact mitochondria. To narrow further our target of investigation, mitochondrial supernatants were deproteinized with perchloric acid. The effect of mitochondrial supernatant was lost after perchloric acid treatment. These data indicate that a mitochondrial-based protein is capable of increasing glycolytic flux in an in vitro model and may partially explain acid meat development in highly oxidative AMPKγ3 mutated pigs.

摘要

本研究旨在确定线粒体在后肌肉代谢中的作用。将分离的线粒体与模拟死后糖酵解的反应缓冲液一起孵育,无论是否存在线粒体电子传递链抑制剂。添加线粒体可降低 240 和 1440 分钟时的 pH 值。pH 值降低伴随着糖原降解和乳酸积累增加。为了探索导致这种代谢过度的机制,将线粒体制剂进行机械破坏和离心。将得到的上清液和沉淀物分别加入体外模型中。线粒体上清液产生的效果与包含完整线粒体的效果相似。为了进一步缩小我们的研究目标,用高氯酸对线粒体上清液进行脱蛋白处理。高氯酸处理后,线粒体上清液的作用丧失。这些数据表明,一种基于线粒体的蛋白质能够增加体外模型中的糖酵解通量,并可能部分解释高度氧化的 AMPKγ3 突变猪中酸性肉的发展。

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A mitochondrial protein increases glycolytic flux.一种线粒体蛋白增加糖酵解通量。
Meat Sci. 2017 Nov;133:119-125. doi: 10.1016/j.meatsci.2017.06.007. Epub 2017 Jun 17.
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