Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
Meat Sci. 2020 Jun;164:108096. doi: 10.1016/j.meatsci.2020.108096. Epub 2020 Feb 26.
The relationship between glycogen phosphorylase activity and phosphorylation levels in the longissimus thoracis muscle post-mortem was studied. Sixty lamb samples were collected at 0.5 h, 2 h, 6 h, 12 h, 24 h, 48 h, and 72 h post-mortem and divided into three groups (n = 6) with different glycolytic rates (fast, intermediate, and slow) according to the pH at 6 h post-mortem. The phosphorylation level and activity and expression of glycogen phosphorylase were determined. The results showed that the phosphorylation level and activity of glycogen phosphorylase in the slow pH decline group was lower than that in the fast pH decline group during 24 h post-mortem (P < .05). There was a significant positive correlation between the glycogen phosphorylase activity and the phosphorylation level. In conclusion, these data demonstrated that the glycogen phosphorylase activity in lambs was affected by phosphorylation levels and postmortem duration.
研究了死后胸最长肌中糖原磷酸化酶活性与磷酸化水平之间的关系。在死后 0.5 h、2 h、6 h、12 h、24 h、48 h 和 72 h 时采集了 60 个羔羊样本，并根据死后 6 h 的 pH 值将其分为三组（n=6），每组具有不同的糖酵解速度（快、中、慢）。测定糖原磷酸化酶的磷酸化水平和活性以及表达。结果表明，在 24 h 内，缓慢 pH 值下降组的糖原磷酸化酶磷酸化水平和活性低于快速 pH 值下降组（P<0.05）。糖原磷酸化酶活性与磷酸化水平之间存在显著的正相关关系。总之，这些数据表明，羔羊的糖原磷酸化酶活性受到磷酸化水平和死后时间的影响。
