Phosphoproteomic analysis identifies differentially expressed phosphorylation sites that affect muscle fiber type in pigs.
Phosphoproteomic analysis identifies differentially expressed phosphorylation sites that affect muscle fiber type in pigs.
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DOI：
10.3389/fnut.2022.1006739
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发表时间：
2022
影响因子：
5
通讯作者：
Li, Bojiang
中科院分区：
文献类型：
--
作者：
He, Yu;Tan, Xiaofan;Li, Hongqiang;Yan, Zhiwei;Chen, Jing;Zhao, Ruixue;Irwin, David M.;Wu, Wangjun;Zhang, Shuyi;Li, Bojiang
关键词：
家畜骨骼肌由快肌纤维和慢肌纤维组成，是影响其肉质的关键因素。然而，蛋白磷酸化在肌纤维类型中的作用尚未完全了解。在这里，快收缩（股二头肌，BF）和慢收缩（比目鱼肌，SOL）肌肉组织样品收集自杜洛克猪和梅山猪的三个雄性后代。结果表明，SOL肌肉的肉质显著优于BF肌肉。我们进一步使用BF和SOL肌肉的磷酸蛋白质组学分析来确定这些肌肉类型之间的差异。从770个磷蛋白中鉴定出2,327个磷酸化位点。在这些位点中，在BF和SOL之间鉴定出287个差异表达磷酸化位点（DEPS）。对含有DEPSs的蛋白质的GO和KEGG富集分析表明，这些磷酸化蛋白质在糖酵解过程GO项和AMPK信号通路中富集。蛋白质-蛋白质相互作用（PPI）分析表明，这些磷酸化的蛋白质相互作用，以调节肌纤维类型的转换。这些分析表明，蛋白质磷酸化修饰参与了猪骨骼肌纤维类型的转变。本研究为蛋白质磷酸化调控猪肌纤维类型转化和肉质的分子机制提供了新的见解。
Skeletal muscle of livestock is composed of both fast- and slow-twitch muscle fibers, which are key factors in their meat quality. However, the role of protein phosphorylation in muscle fiber type is not completely understood. Here, a fast-twitch (biceps femoris, BF) and slow-twitch (soleus, SOL) muscle tissue sample was collected from three male offspring of Duroc and Meishan pigs. We demonstrate that the meat quality of SOL muscle is significantly better than that of BF muscle. We further used phosphoproteomic profiling of BF and SOL muscles to identify differences between these muscle types. A total of 2,327 phosphorylation sites from 770 phosphoproteins were identified. Among these sites, 287 differentially expressed phosphorylation sites (DEPSs) were identified between BF and SOL. GO and KEGG enrichment analysis of proteins containing DEPSs showed that these phosphorylated proteins were enriched in the glycolytic process GO term and the AMPK signaling pathway. A protein-protein interaction (PPI) analysis reveals that these phosphorylated proteins interact with each other to regulate the transformation of muscle fiber type. These analyses reveal that protein phosphorylation modifications are involved in porcine skeletal muscle fiber type transformation. This study provides new insights into the molecular mechanisms by which protein phosphorylation regulates muscle fiber type transformation and meat quality in pigs.
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影响因子：
14.8
作者：
Chou, Kuo-Chen;Shen, Hong-Bin
通讯作者：
Shen, Hong-Bin
影响因子：
14.9
作者：
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影响因子：
5.5
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通讯作者：
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影响因子：
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作者：
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通讯作者：
Krueger, Marcus
影响因子：
3
作者：
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通讯作者：
Wu, Wangjun