Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China.
Nanya Middle School, Changsha, Hunan 410129, China.
Food Chem. 2019 Sep 30;293:396-407. doi: 10.1016/j.foodchem.2019.04.122. Epub 2019 May 2.
To explore the involvement of protein lysine acetylation in the conversion of muscle to meat, a quantitative analysis of the acetylome in postmortem porcine muscle with or without antemortem stress was conducted. In total, 771 acetylpeptides containing 681 lysine acetylation sites mapping to 176 acetylproteins were identified. Acetylproteins were enriched in muscle contraction, carbohydrate metabolism, cell apoptosis and calcium signaling. Bioinformatic analysis suggests that preslaughter handling may be associated with glycolysis in postmortem muscle and the overall meat quality, via acetylation of multiple enzymes of glycogenolysis/glycolysis, regulate rigor mortis via acetylation of contractile, ATP production and calcium signaling-related proteins, and regulate stress response, cell apoptosis and meat tenderization via regulating the functions of heat shock proteins and permeability transition pore complex. This study provides the first overview of the acetylome in postmortem muscle as affected by preslaughter handling and broadens knowledge of the biochemistry regulating meat quality development.
为了探究蛋白质赖氨酸乙酰化在肌肉向肉转变过程中的作用，对死后猪肌肉在有或没有生前应激情况下的乙酰组进行了定量分析。共鉴定到 771 个乙酰肽，包含 681 个赖氨酸乙酰化位点，定位到 176 个乙酰化蛋白。乙酰化蛋白富集于肌肉收缩、碳水化合物代谢、细胞凋亡和钙信号。生物信息学分析表明，宰前处理可能与死后肌肉的糖酵解和整体肉质有关，通过糖原分解/糖酵解的多种酶的乙酰化来调节，通过调节收缩、ATP 产生和钙信号相关蛋白的乙酰化来调节僵直，通过调节热休克蛋白和通透性转换孔复合物的功能来调节应激反应、细胞凋亡和肉嫩化。本研究首次概述了宰前处理对死后肌肉乙酰组的影响，拓宽了调节肉质发育的生物化学知识。
