ATP regulates the phosphorylation and degradation of myofibrillar proteins in ground ovine muscle

doi:10.1016/S2095-3119(20)63361-5

Journal of Integrative Agriculture ›› 2021, Vol. 20 ›› Issue (1): 311-318.DOI: 10.1016/S2095-3119(20)63361-5

所属专题：食品科学合辑Food Science

收稿日期:2020-04-01 出版日期:2021-01-01 发布日期:2020-12-13

ATP regulates the phosphorylation and degradation of myofibrillar proteins in ground ovine muscle

REN Chi*, HOU Cheng-li*, ZHANG De-quan, LI Xin, XIAO Xiong, BAI Yu-qiang

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, P.R.China

Received:2020-04-01 Online:2021-01-01 Published:2020-12-13
Contact: Correspondence ZHANG De-quan, Tel/Fax: +86-10-62818740, E-mail: dequan_zhang0118@126.com
About author:REN Chi, E-mail: candymce@163.com; HOU Cheng-li, E-mail: houchengli@163.com; * These authors contributed equally to this study.
Supported by:
The authors thank the financial support from the National Natural Science Foundation of China (31771995), the earmarked fund for China Agriculture Research System (CARS-38), and the Agricultural Science and Technology Innovation Program, Chinese Academy of Agricultural Sciences (CAAS-ASTIP-IFST).

摘要/Abstract

摘要：

蛋白质磷酸化修饰对宰后肉品质有重要影响。三磷酸腺苷（ATP）是一种能量来源并且在蛋白激酶存在的条件下可将磷酸基团转移到蛋白质上发生磷酸化反应。但是在宰后肉中，ATP含量如何影响蛋白质磷酸化研究较少。本研究旨在探究ATP对羊肉糜中蛋白质磷酸化及蛋白降解的影响。通过向羊肉糜中添加/不添加ATP作为处理组和对照组，并贮藏在25°C和4°C条件下。ATP处理组和对照组中的pH变化不一致，且两个温度下ATP处理组中的肌原纤维蛋白磷酸化水平显著高于对照组中的肌原纤维蛋白磷酸化水平（P<0.05），表明ATP对宰后肉中蛋白质磷酸化水平起重要作用。ATP处理组中的μ-钙蛋白酶、肌间线蛋白和肌钙蛋白T降解慢于处理组中的μ-钙蛋白酶、肌间线蛋白和肌钙蛋白T降解，表明ATP与蛋白降解负相关。本研究阐明了ATP通过调控肌原纤维蛋白磷酸化及蛋白降解而影响肉品质的重要作用。

Abstract:

Phosphorylation post-translational modification plays an important role in postmortem muscle quality traits. Adenosine triphosphate (ATP) is an energy source and a key substrate of phosphorylation which provides the phosphatase groups to proteins in the presence of protein kinases. However, in postmortem muscle, the effects of ATP content on phosphorylation are poorly studied. The study investigated the effect of ATP on protein phosphorylation and degradation in postmortem ovine muscle. The ground muscle with/without additional ATP were treated/control groups and stored at 25 and 4°C, respectively. The ATP content led to different changes of pH value between the ATP-treated and control groups. The phosphorylation level of myofibrillar proteins was higher (P<0.05) in ATP-treated group compared to the control group at both temperatures, which suggested that ATP played a vital role in postmortem protein phosphorylation. A slower degradation rate of μ-calpain, desmin and troponin T was observed in the ATP-treated group which showed that there was a negative relationship between ATP level and the degradation of proteins. These observations clearly highlighted the role of ATP on the development of meat quality by regulating the phosphorylation and degradation of myofibrillar proteins in postmortem ovine muscle.

Key words: ATP , postmortem ovine muscle , phosphorylation , protein degradation

. [J]. Journal of Integrative Agriculture, 2021, 20(1): 311-318.

REN Chi, HOU Cheng-li, ZHANG De-quan, LI Xin, XIAO Xiong, BAI Yu-qiang. ATP regulates the phosphorylation and degradation of myofibrillar proteins in ground ovine muscle[J]. Journal of Integrative Agriculture, 2021, 20(1): 311-318.

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ATP regulates the phosphorylation and degradation of myofibrillar proteins in ground ovine muscle

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