线粒体蛋白质磷酸化调控宰后肌肉成熟初期肉色稳定性机理

肉色稳定性取决于肌红蛋白氧化还原状态。线粒体通过呼吸链和高铁肌红蛋白还原酶系调控宰后成熟初期肌红蛋白氧化还原状态，是决定肉色稳定性的关键内源因素。项目组近期研究发现线粒体蛋白质磷酸化调控肉色稳定性，但具体机理尚不清楚。本项目以肉色稳定性差异显著的牛肉为试验材料，采用磷酸化蛋白质组学、生物信息学、免疫印迹、液相氧电极和梯度密度分离等技术，研究宰后成熟初期线粒体蛋白质磷酸化水平与肉色稳定性的表征关系；分析磷酸化线粒体蛋白质组，研究关键差异磷酸化线粒体蛋白质的代谢途径、磷酸化位点、结构和功能变化；建立线粒体-肌红蛋白体外模型，分别研究线粒体蛋白质磷酸化、肌红蛋白磷酸化和二者同时发生磷酸化对肉色稳定性的调控，分析不同条件下线粒体蛋白质和肌红蛋白磷酸化位点、结构与功能变化，阐明线粒体蛋白质磷酸化调控肉色稳定性机理，为完善和发展肉色调控机制提供理论依据。

Meat colour stability depends on myoglobin redox status. Mitochondrion is a key endogenous factor that regulates meat colour stability during early post mortem through its respiration chain and metmyoglobin reductase system. Current research carried out by our group find that phosphorylation of mitochondrial proteins regulates meat colour stability, but the mechanism is unknown. The objective of this study is to investigate the mechanism of mitochondrial proteins phosphorylation regulating meat colour stability in order to provide theoretical evidence for improvement and development of meat colour regulation. Meat with different colour stability will be obtained as materials and phosphoproteome, bioinformatics, immunoblot, oxygen electrode and density gradient technologies will be used in this project to study the correlation of mitochondrial proteins phosphorylation and meat colour stability during early post mortem; metabolic pathway, phosphorylation sites, structure and function of phosphorylated mitochondrial proteins in meat with different colour stability through mitochondrial phosphoproteome; and effects of phosphorylation of mitochondria and myoglobin separately or together on meat colour stability through mitochondria-myoglobin reaction system in vitro.