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; 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 and Rural Affairs, Beijing 100193, PR China.
Food Chem. 2022 Dec 15;397:133739. doi: 10.1016/j.foodchem.2022.133739. Epub 2022 Jul 19.
This study examined cooperative regulation of phosphorylation and acetylation of glycolytic enzymes on their activity and lamb meat quality. Muscle samples were divided into two groups (fast and slow) according to their glycolysis rate as defined by pH decline rate from 1 h to 1 d postmortem. In slow glycolysis rate group, the activity of hexokinase (HK), phosphofructokinase (PFK) and pyruvate kinase (PK) was lower and meat sample showed lower a*, higher shear force and cooking loss. The acetylation and phosphorylation of HK were positively correlated with HK activity. The acetylation and phosphorylation of PFK were correlated with shear force and negatively associated with PFK activity. The acetylation and phosphorylation of PK were significantly correlated with each other but showed insignificant correlations with PK activity. Briefly, the phosphorylation and acetylation of HK, PFK and PK coregulate glycolysis through different crosstalk patterns on their activity and this might affect meat quality.
本研究探讨了磷酸化和乙酰化对糖酵解酶活性及羊肉品质的协同调节作用。根据死后 1 小时至 1 天 pH 下降率将肌肉样本分为两组（快和慢）来定义其糖酵解率。在慢糖酵解率组中，己糖激酶（HK）、磷酸果糖激酶（PFK）和丙酮酸激酶（PK）的活性较低，肉样的 a*值较低，剪切力较高，蒸煮损失较大。HK 的乙酰化和磷酸化与 HK 活性呈正相关。PFK 的乙酰化和磷酸化与剪切力呈负相关，与 PFK 活性呈负相关。PK 的乙酰化和磷酸化显著相关，但与 PK 活性无显著相关性。简而言之，HK、PFK 和 PK 的磷酸化和乙酰化通过不同的相互作用模式共同调节糖酵解，从而可能影响肉质。
