Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture, Beijing 100193, PR China; College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450000, PR China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture, Beijing 100193, PR China.
Food Chem. 2019 Feb 15;274:743-749. doi: 10.1016/j.foodchem.2018.09.073. Epub 2018 Sep 12.
The objective of this study was to investigate the effect of phosphorylation on the sensitivity of μ-calpain to the inhibition induced by calpastatin. Purified μ-calpain was incubated with alkaline phosphatase (AP) or protein kinase A (PKA) to modulate the phosphorylation level of μ-calpain. Accurately 25, 50, 100 and 150 units of AP/PKA-treated μ-calpain were mixed with the same amounts of heat stable proteins and incubated at 4 °C. In the calpastatin-free system, AP and PKA-treated μ-calpain had higher proteolytic activity compared to the control. Intact AP-treated μ-calpain degraded fastest in the 50, 100 and 150 unit μ-calpain incubation systems. However, the degradation rate of μ-calpain in control and PKA group was non-significant in 100 and 150 unit μ-calpain systems. Our results demonstrated that, compared to dephosphorylated and control μ-calpain, calpastatin presents greater inhibition to PKA phosphorylated μ-calpain. This study increases understanding of the mechanism of μ-calpain activity regulated by phosphorylation.
本研究旨在探讨磷酸化对钙蛋白酶抑制蛋白(calpastatin)诱导的 μ-钙蛋白酶敏感性的影响。纯化的 μ-钙蛋白酶用碱性磷酸酶(AP)或蛋白激酶 A(PKA)孵育以调节 μ-钙蛋白酶的磷酸化水平。准确地说,25、50、100 和 150 单位的 AP/PKA 处理的 μ-钙蛋白酶与相同量的热稳定蛋白混合,并在 4°C 下孵育。在没有钙蛋白酶抑制蛋白的系统中,AP 和 PKA 处理的 μ-钙蛋白酶与对照相比具有更高的蛋白水解活性。完整的 AP 处理的 μ-钙蛋白酶在 50、100 和 150 单位 μ-钙蛋白酶孵育系统中降解最快。然而,在 100 和 150 单位 μ-钙蛋白酶系统中,对照和 PKA 组的 μ-钙蛋白酶的降解速率没有显著差异。我们的结果表明,与去磷酸化和对照 μ-钙蛋白酶相比,钙蛋白酶抑制蛋白对 PKA 磷酸化的 μ-钙蛋白酶表现出更大的抑制作用。这项研究增加了对磷酸化调节 μ-钙蛋白酶活性的机制的理解。