Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China; Precision Livestock and Nutrition Unit, Gembloux Agro-Bio Tech, University of Liège, Passage de Déportés 2, Gembloux, Belgium.
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. 2019 Sep 30;293:537-544. doi: 10.1016/j.foodchem.2019.05.011. Epub 2019 May 2.
To verify the effect of protein phosphorylation on glycolysis and elucidate the regulatory mechanism from the perspective of enzyme activity, ovine muscle was treated with a kinase inhibitor, dimethyl sulfoxide, or a phosphatase inhibitor and the activities of glycogen phosphorylase, pyruvate kinase and phosphofructokinase were determined. The protein phosphorylation level was significantly different after incubation of muscle with kinase or phosphatase inhibitors. The pH value and lactate content revealed that a high phosphorylation level was the reason for the fast glycolysis. The glycogen phosphorylase, pyruvate kinase and phosphofructokinase activities were significantly higher in the phosphatase inhibitor group than in the other two groups (p < 0.05). Therefore, protein phosphorylation is involved in activating these three enzymes. In summary, protein phosphorylation plays a role in post-mortem glycolysis through the regulation of enzyme activity in ovine muscle.
为了验证蛋白质磷酸化对糖酵解的影响，并从酶活性的角度阐明调控机制，本研究用蛋白激酶抑制剂二甲基亚砜或磷酸酶抑制剂处理绵羊肌肉，并测定糖原磷酸化酶、丙酮酸激酶和磷酸果糖激酶的活性。用激酶或磷酸酶抑制剂孵育肌肉后，磷酸化蛋白水平有显著差异。pH 值和乳酸含量表明，高磷酸化水平是糖酵解速度加快的原因。磷酸酶抑制剂组的糖原磷酸化酶、丙酮酸激酶和磷酸果糖激酶活性明显高于另外两组（p < 0.05）。因此，蛋白质磷酸化参与了这三种酶的激活。综上所述，蛋白质磷酸化通过调节绵羊肌肉中三种酶的活性，在死后糖酵解中发挥作用。
