Effect of titin phosphorylation on degradation of titin from skeletal muscles  

作　　者：Ying Wang Xin Li Dequan Zhang Zheng Li Baocai Xu Jie Zhu 

机构地区：[1]Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China [2]School of Food Science and Engineering,Key Laboratory for Agricultural Products Processing of Anhui Province,Hefei University of Technology,Hefei 230000,China [3]Laboratory of Biomechanics and Engineering,Institute of Biophysics and College of Science,Northwest A&F University,Yangling 712100,China

出　　处：《Food Science and Human Wellness》2023年第4期1184-1191,共8页食品科学与人类健康（英文）

基　　金：financially supported by National Natural Science Foundation(32102035);the Agricultural Science and Technology Innovation Program(CAAS-ASTIP-2020-IFST-03);Central Public-interest Scientific Institution Basal Research(S2019RCJC01,S2020JBKY-16).

摘　　要：The degradation of titin could make the myofibrillar fragmentation to improve meat tenderization during postmortem.This study aimed to investigate effect of phosphorylation on titin degradation.Protein kinase A(PKA)and alkaline phosphatase(AP)were added to crude titin extracted from ovine longissimus lumborum(LL)muscles.Phosphorylated/dephosphorylated titin were incubated withμ-calpain at 4℃ for 2 days.Results showed titin in AP group started degradation earlier than that in PKA and control groups.There were 20,16 and 12 phosphorylated sites identified by iTRAQ in the PKA,control and AP group,respectively.3D structure of dephosphorylated titin fragment was simulated and its molecular dynamics trajectory analysis was performed using Discovery StudioTM.The dihedral angle in AP group was less and the dephosphorylated fragment had a higher kinetic energy and total energy.We suggested that changes caused by AP treatment might make titin unstable,which easily degraded byμ-calpain.

关 键 词：MEAT TITIN DEGRADATION PHOSPHORYLATION Alkaline phosphatase 

分 类 号：TS20[轻工技术与工程—食品科学]