Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China.
Food Chem. 2018 May 30;249:8-15. doi: 10.1016/j.foodchem.2017.12.047. Epub 2017 Dec 14.
A quantitative analysis of protein phosphorylation in ovine LTL muscle with different color stability was performed in the present study using TMT labeling in combination with TiO phosphopeptide enrichment. A total of 3412 phosphopeptides assigned to 1070 phosphoproteins were identified by mass spectrometry, of which 243 proteins were detected to be differentially phosphorylated between muscles of different color stability. Among these differentially phosphorylated proteins, 27 phosphoproteins were identified to be key color-related proteins by informatics analysis. Proteins involved in carbohydrate metabolism, especially glycolytic enzymes, were the largest cluster of protein determined to be color-related. In addition, the phosphorylation of myoglobin at Ser133 plays a negative role in the regulation of meat color stability. In summary, this study revealed that the phosphorylation of some glycolytic enzymes and myoglobin at specific serine residues may play critical roles in the regulation of meat color stability.
本研究采用 TMT 标记结合 TiO2 磷酸肽富集技术，对不同颜色稳定性的绵羊 LTL 肌肉中的蛋白质磷酸化进行了定量分析。通过质谱鉴定，共鉴定到 3412 个磷酸肽，对应 1070 个磷酸化蛋白，其中 243 个蛋白在不同颜色稳定性的肌肉中存在差异磷酸化。通过信息学分析，发现 27 个磷酸化蛋白是与颜色相关的关键蛋白。参与碳水化合物代谢的蛋白质，特别是糖酵解酶，是与颜色相关的蛋白质中最大的簇。此外，肌红蛋白 Ser133 的磷酸化对肉色稳定性的调节起负作用。综上所述，本研究表明，一些糖酵解酶和肌红蛋白在特定丝氨酸残基上的磷酸化可能在调节肉色稳定性中起关键作用。
