Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, Beijing, China.
J Sci Food Agric. 2020 Jan 30;100(2):551-559. doi: 10.1002/jsfa.10045. Epub 2019 Nov 14.
Phosphorylation is one of the most important post-translational modifications. Currently, many postmortem protein phosphorylation studies in muscle have been related to meat quality such as tenderness and color stability. However, the effects of various storage temperatures (25, 15, 4 and -1.5 °C) on the phosphorylation level of protein are poorly understood. Changes in the protein phosphorylation levels in postmortem ovine muscle at various storage temperatures were determined in this study.
The obtained data showed that pH decline rate was significantly inhibited at -1.5 °C from 12 h to 7 days postmortem (P < 0.05). The ATP consumption rate was higher at 25 °C than that at other three temperatures (P < 0.05). Analysis of the temperature, pH and ATP content revealed that the ATP content was related to the phosphorylation levels of individual protein bands. Phosphorylated myofibrillar and sarcoplasmic proteins, such as myosin binding protein C, troponin T3, myosin light chain 1, glucose-6-phosphate isomerase and pyruvate kinase, were mainly involved in glycolysis and muscle contraction.
The global and specific protein phosphorylation levels can be influenced by the postmortem storage temperature of muscle. Phosphorylation of proteins was correlated with glycolysis and muscle contraction. Certain phosphorylated proteins, such as heat shock proteins, require further study to clarify their effects on meat traits. © 2019 Society of Chemical Industry.
磷酸化是最重要的翻译后修饰之一。目前，许多关于肌肉的死后蛋白质磷酸化研究与肉质有关，如嫩度和颜色稳定性。然而，不同贮藏温度（25、15、4 和-1.5℃）对蛋白质磷酸化水平的影响还不太清楚。本研究旨在确定不同贮藏温度下死后绵羊肌肉中蛋白质磷酸化水平的变化。
研究数据表明，-1.5℃时，pH 值下降率从死后 12 小时到 7 天显著受到抑制（P<0.05）。25℃时的 ATP 消耗率高于其他三种温度（P<0.05）。对温度、pH 值和 ATP 含量的分析表明，ATP 含量与个别蛋白条带的磷酸化水平有关。肌球蛋白结合蛋白 C、肌钙蛋白 T3、肌球蛋白轻链 1、葡萄糖-6-磷酸异构酶和丙酮酸激酶等磷酸化肌原纤维和肌浆蛋白主要参与糖酵解和肌肉收缩。
肌肉的死后贮藏温度可以影响蛋白质的整体和特定磷酸化水平。蛋白质的磷酸化与糖酵解和肌肉收缩有关。某些磷酸化蛋白质，如热休克蛋白，需要进一步研究以阐明它们对肉质的影响。 © 2019 化学工业协会。
