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首页> 外文会议>ICoMST 2011;International conference of meat science and technology >Phosphoproteomics Analysis of Postmortem Porcine Muscle with pH Decline Rate and Time Differences
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Phosphoproteomics Analysis of Postmortem Porcine Muscle with pH Decline Rate and Time Differences

机译：pH下降速率和时间差异的死后猪肌肉的磷酸化蛋白质组学分析

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The aim of this study was to characterize the protein phosphorylation in postmortem (PM) muscle and reveal the change during meat quality development. The gel-based phosphoproteomic analysis of PM porcine muscle was performed in three pig groups with different pH decline rates from PM 1h to 24 h. The sarcoplasmic and myofibrillar fractions were analyzed using gel electrophoresis in combination with a phosphoprotein specific staining. Globally, the group with fast pH decline rate had the highest phosphorylation level at PM 1 h, but lowest at PM 24 h, whereas the group with slow pH decline rate showed the reverse case. The phosphorylation level of 12 bands in sarcoplasmic fraction and 3 bands in myofibrillar fraction were significantly affected by the synergy effects of pH and time (p<0.05). 72 unique proteins were identified. The phosphorylation patterns of pyruvate kinase, triosephosphate isomerase-1, tropomyosin and myosin regulatory light chain 2 showed to be related to PM muscle pH decline rate and time. Our work sheds light on the potential role of protein phosphorylation on regulation of meat quality development.
机译：这项研究的目的是表征死后（PM）肌肉中的蛋白质磷酸化，并揭示肉品质发展过程中的变化。在三个猪群中对PM猪肌肉进行了基于凝胶的磷酸化蛋白质组学分析，三个猪群从PM 1h到24 h具有不同的pH下降速率。使用凝胶电泳结合磷蛋白特异性染色法分析肌浆和肌原纤维部分。在全球范围内，pH下降速率快的组在PM 1 h的磷酸化水平最高，而在PM 24 h最低，而pH下降速率较慢的组则相反。 pH和时间的协同作用显着影响肌浆级分中12条带和肌原纤维级分中3条带的磷酸化水平（p <0.05）。鉴定出72种独特的蛋白质。丙酮酸激酶，磷酸三糖异构酶-1，原肌球蛋白和肌球蛋白调节轻链2的磷酸化模式与PM肌肉pH下降速率和时间有关。我们的工作揭示了蛋白质磷酸化对调节肉质发展的潜在作用。

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