Enzyme; Glycolysis; Meat quality; Protein acetylation; Protein phosphorylation; Phosphofructokinases; Hexokinase; Phosphofructokinase-1; Pyruvate Kinase; Acetylation; Animals; Hexokinase/genetics; Hexokinase/metabolism; Phosphorylation; Pyruvate Kinase/genetics; Pyruvate Kinase/metabolism; Sheep; Phosphofructokinase-1/metabolism; Red Meat; Glycolytic enzyme; Hexokinases; Lamb meats; Phosphofructokinase; Shear force; Analytical Chemistry; Food Science; General Medicine
Abstract :
[en] This study examined cooperative regulation of phosphorylation and acetylation of glycolytic enzymes on their activity and lamb meat quality. Muscle samples were divided into two groups (fast and slow) according to their glycolysis rate as defined by pH decline rate from 1 h to 1 d postmortem. In slow glycolysis rate group, the activity of hexokinase (HK), phosphofructokinase (PFK) and pyruvate kinase (PK) was lower and meat sample showed lower a*, higher shear force and cooking loss. The acetylation and phosphorylation of HK were positively correlated with HK activity. The acetylation and phosphorylation of PFK were correlated with shear force and negatively associated with PFK activity. The acetylation and phosphorylation of PK were significantly correlated with each other but showed insignificant correlations with PK activity. Briefly, the phosphorylation and acetylation of HK, PFK and PK coregulate glycolysis through different crosstalk patterns on their activity and this might affect meat quality.
Disciplines :
Agriculture & agronomy
Author, co-author :
Ren, Chi ; Université de Liège - ULiège > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech
Li, Xin; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agra-products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, P. R. China
Bai, Yuqiang; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
Zhang, Dequan; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China. Electronic address: dequan_zhang0118@126.com
Language :
English
Title :
Phosphorylation and acetylation of glycolytic enzymes cooperatively regulate their activity and lamb meat quality.
This study was financially supported by the Key Program from National Natural Science Foundation of China (32030086) and Agricultural Science and Technology Innovation Program, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS-ASTIP-2022-IFST) in China. The authors thank the company of Hebei Jinhong Halal Meat Co. LTD in China for their help on sampling.This study was financially supported by the Key Program from National Natural Science Foundation of China (32030086) and Agricultural Science and Technology Innovation Program, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS-ASTIP-2022-IFST) in China. The authors thank the company of Hebei Jinhong Halal Meat Co. LTD in China for their help on sampling.
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