Proteomic analysis reveals that lysine acetylation mediates the effect of antemortem stress on postmortem meat quality development
Proteomic analysis reveals that lysine acetylation mediates the effect of antemortem stress on postmortem meat quality development
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蛋白质组学分析揭示赖氨酸乙酰化介导宰前应激对宰后肉品质发展的影响
DOI：
10.1016/j.foodchem.2019.04.122
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发表时间：
2019
期刊：
影响因子：
8.8
通讯作者：
Shen Qingwu W
中科院分区：
文献类型：
--
作者：
Zhou Bing;Shen Zhenglei;Liu Yisong;Wang Chengtao;Shen Qingwu W
To explore the involvement of protein lysine acetylation in the conversion of muscle to meat, a quantitative analysis of the acetylome in postmortem porcine muscle with or without antemortem stress was conducted. In total, 771 acetylpeptides containing 681 lysine acetylation sites mapping to 176 acetylproteins were identified. Acetylproteins were enriched in muscle contraction, carbohydrate metabolism, cell apoptosis and calcium signaling. Bioinformatic analysis suggests that preslaughter handling may be associated with glycolysis in postmortem muscle and the overall meat quality, via acetylation of multiple enzymes of glycogenolysis/glycolysis, regulate rigor mortis via acetylation of contractile, ATP production and calcium signaling-related proteins, and regulate stress response, cell apoptosis and meat tenderization via regulating the functions of heat shock proteins and permeability transition pore complex. This study provides the first overview of the acetylome in postmortem muscle as affected by preslaughter handling and broadens knowledge of the biochemistry regulating meat quality development.
