Effect of salt promote the muscle triglyceride hydrolysis during dry-salting by inducing the phosphorylation of adipose tissue triglyceride lipase (ATGL) and hormone-sensitive lipase (HSL) and lipid droplets splitting
Effect of salt promote the muscle triglyceride hydrolysis during dry-salting by inducing the phosphorylation of adipose tissue triglyceride lipase (ATGL) and hormone-sensitive lipase (HSL) and lipid droplets splitting
复制标题
盐的作用通过诱导脂肪组织甘油三酯脂肪酶（ATGL）和激素敏感脂肪酶（HSL）的磷酸化和脂滴分裂来促进干盐腌过程中肌肉甘油三酯的水解
DOI：
10.1016/j.foodchem.2020.127061
复制
发表时间：
2020
期刊：
影响因子：
8.8
通讯作者：
Jin Guofeng
中科院分区：
文献类型：
--
作者：
Zhao Shilin;He Lichao;Zhang Min;Liu Xiaojie;Jin Guofeng
This study mainly investigated the effect of different salt concentrations (1, 3, or 5%) on triglycerides (TG) hydrolysis in muscle during salting by analyzing moisture distribution, TG hydrolysis, TG hydrolase activity, native and phosphorylated adipose triglyceride lipase (ATGL) and hormone-sensitive lipase (HSL) protein content, lipid droplets morphology, and muscle microstructure. The results showed that increasing salt concentration could significantly decreaseT21moisture proportion and relaxation time (p< 0.05), which was more beneficial to the lipase activity. The TG hydrolase activity increased first and then decreased with the salt concentration increasing during dry-salting process, and 3% salt concentration was the point of inflection. Western blot (WB) analysis detected both ATGL, HSL and their phosphorylated proteins, which were increased with the salt content increase. The microstructure analysis showed that the lipid droplets were split into small lipid droplets with the increase of salt content, which was more conducive to the triglycerides hydrolysis.
