Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture, Beijing 100193, China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture, Beijing 100193, China.
Food Chem. 2018 Jun 30;252:33-39. doi: 10.1016/j.foodchem.2018.01.103. Epub 2018 Jan 17.
This study was aimed to determine the effect of phosphorylation/dephosphorylation regulated by protein kinase A (PKA) and alkaline phosphatase (AP) on μ-calpain activity at different Ca concentrations. μ-Calpain was treated with AP or PKA at 0.01, 0.05, 0.1 and 1 mM Ca. The pH value decreased in the AP group but remained stable in the control and PKA groups during incubation. Except samples incubated at 0.01 and 0.1 mM Ca for more than 20 min, μ-calpain incubated with PKA showed a higher degree of autolysis than control, but lower than the AP group. The content of α-helix structure of μ-calpain increased as phosphorylation level rose. Phosphorylation of μ-calpain at serine 255, 256, 476, 417 and 420 was identified. PKA catalyzed μ-calpain phosphorylation at serine 255, 256 and 476, located at domains II and III, positively regulated μ-calpain activity. These data demonstrated that dephosphorylation and PKA phosphorylation positively regulated μ-calpain activity, which was limited by increased Ca concentration.
本研究旨在确定蛋白激酶 A (PKA) 和碱性磷酸酶 (AP) 调控的磷酸化/去磷酸化对不同钙离子浓度下 μ-钙蛋白酶活性的影响。用 AP 或 PKA 处理 μ-钙蛋白酶,浓度分别为 0.01、0.05、0.1 和 1mM Ca。在孵育过程中,AP 组的 pH 值下降,但对照组和 PKA 组的 pH 值保持稳定。除了在 0.01 和 0.1mM Ca 下孵育超过 20min 的样品外,用 PKA 孵育的 μ-钙蛋白酶比对照组表现出更高程度的自溶,但低于 AP 组。随着磷酸化水平的升高,μ-钙蛋白酶的α-螺旋结构含量增加。鉴定出 μ-钙蛋白酶丝氨酸 255、256、476、417 和 420 的磷酸化。PKA 催化位于 II 和 III 结构域的丝氨酸 255、256 和 476 处的 μ-钙蛋白酶磷酸化,正向调节 μ-钙蛋白酶活性。这些数据表明,去磷酸化和 PKA 磷酸化正向调节 μ-钙蛋白酶活性,这种调节受到钙离子浓度增加的限制。