meat; myofibrillar protein degradation; protein phosphorylation; pyruvate kinase; tenderness; Pyruvate Kinase; Actins; Phosphorylation; Proteolysis; Muscle, Skeletal/metabolism; Pyruvate Kinase/metabolism; Actins/metabolism; Glycolytic rate; Meat tenderness; Myofibrillar proteins; Post-mortem muscles; Protein degradation; Rate-limiting enzymes; Muscle, Skeletal; Chemistry (all); Agricultural and Biological Sciences (all); General Agricultural and Biological Sciences; General Chemistry
Abstract :
[en] Myofibrillar protein degradation is primarily related to meat tenderness through protein phosphorylation regulation. Pyruvate kinase M2 (PKM2), a glycolytic rate-limiting enzyme, is also regarded as a protein kinase to catalyze phosphorylation. The objective of this study was to investigate the relationship between myofibrillar protein degradation and phosphorylation induced by PKM2. Myofibrillar proteins were incubated with PKM2 at 4, 25, and 37 °C. The global phosphorylation level of myofibrillar proteins in the PKM2 group was significantly increased, but it was sensitive to temperature (P < 0.05). Compared with 4 and 25 °C, PKM2 significantly increased the myofibrillar protein phosphorylation level from 0.5 to 6 h at 37 °C (P < 0.05). In addition, the degradation of desmin and actin was inhibited after they were phosphorylated by PKM2 when incubated at 37 °C. These results demonstrate that phosphorylation of myofibrillar proteins catalyzed by PKM2 inhibited protein degradation and provided a possible pathway for meat tenderization through glycolytic enzyme regulation.
Disciplines :
Agriculture & agronomy
Author, co-author :
Ren, Chi ; Université de Liège - ULiège > TERRA Research Centre ; 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
Song, Xubo; 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
Dong, Yu; 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
Hou, Chengli; 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
Chen, Li; 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
Wang, Zhenyu; 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
Li, Xin ; Université de Liège - ULiège > TERRA Research Centre ; 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
Schroyen, Martine ; Université de Liège - ULiège > Département GxABT > Animal Sciences (AS)
Zhang, Dequan ; 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
Language :
English
Title :
Protein Phosphorylation Induced by Pyruvate Kinase M2 Inhibited Myofibrillar Protein Degradation in Post-Mortem Muscle.
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