Gel-based phosphoproteomics analysis of sarcoplasmic proteins in postmortem porcine muscle with pH decline rate and time differences
Gel-based phosphoproteomics analysis of sarcoplasmic proteins in postmortem porcine muscle with pH decline rate and time differences
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DOI：
10.1002/pmic.201100173
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发表时间：
2011-10-01
期刊：
影响因子：
3.4
通讯作者：
Lametsch, Rene
中科院分区：
文献类型：
--
作者：
Huang, Honggang;Larsen, Martin R.;Lametsch, Rene
宰后糖酵解引起的pH值下降严重影响肉质的发育。蛋白质磷酸化是调节糖代谢酶活性的重要机制。本研究采用凝胶电泳磷酸化蛋白质组学方法，分析了3组不同pH下降速率的猪PM 1 ~ 24 h肌浆蛋白磷酸化情况。总体而言，pH快速下降组在PM 1 h时磷酸化水平最高，但在24 h时最低，而pH缓慢下降组则相反。在1-DE中也观察到相同的模式，在大多数个别带。pH和时间的协同作用显著影响12条蛋白质磷酸化水平（p
Meat quality development is highly influenced by the pH decline caused by the postmortem (PM) glycolysis. Protein phosphorylation is an important mechanism in regulating the activity of glycometabolic enzymes. Here, a gel-based phosphoproteomic study was performed to analyze the protein phosphorylation in sarcoplasmic proteins from three groups of pigs with different pH decline rates from PM 1 to 24 h. Globally, the fast pH decline group had the highest phosphorylation level at PM 1 h, but lowest at 24 h, whereas the slow pH decline group showed the reverse case. The same pattern was also observed in most individual bands in 1-DE. The protein phosphorylation levels of 12 bands were significantly affected by the synergy effects of pH and time (p