Effects of temperature on protein phosphorylation in postmortem muscle

Ren, Chi; Hou, Chengli; Li, Zheng; Li, Xin; Bai, Yuqiang; Zhang, Dequan

doi:10.1002/jsfa.10045

Cited by 21 publications

(14 citation statements)

References 34 publications

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“…Several phosphoproteins identified in muscle tissue were earlier reported as markers for different quality parameters in fish or other animals. For example, we could map seven phosphoproteins that are related to muscle firmness 42 , five related to quality change due to post-mortem storage temperature 43 , six related to color stability in fleshPMI 44 , four related to preslaughter stress effects 19 , and three for muscle tenderness 45 . Many of these could be potential markers in case of rohu as well.…”

Section: Extensive Ptm Catalogue Of L Rohitamentioning

confidence: 99%

The Proteome Map and PeptideAtlas of a widely cultivated tropical water fish Labeo rohita: A resource for the Aquaculture Community

Nissa

Reddy

Mukherjee

et al. 2021

Preprint

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With the global consumption of fish outpacing population growth, aquaculture sector is facing challenges to address the rising demand of food and nutritional security. Integrative omics research provides a strong platform to understand the basic biology and translate this knowledge into sustainable solutions in tackling disease outbreak, increasing productivity thus ensuring food security. To further understand the complex biology of host-pathogen response and support the aquaculture effort, genome and proteome reference maps moving beyond simple sequence information of cultivated fish species will accelerate research and translation of quality products for food industries. Towards this end, we have performed an extensive proteomics-based investigation of Labeo rohita, one of the economically important fish species produced in world aquaculture. Deep proteomic profiling of 17 histologically normal tissues, plasma and embryo provided mass-spectrometric evidence for 6015 high confident canonical proteins at 1% false discovery rate. Tissue enriched expression of several biologically important proteins was validated using targeted proteomics with high quantitative accuracy. We characterised the global post translational modifications (PTMs) in terms of acetylation (n-terminus and lysine), methylation (n-terminus, lysine and arginine) and phosphorylation (serine, threonine and tyrosine) to present a comprehensive proteome resource. An interactive web-based portal was developed to support the Labeo rohita PeptideAtlas, (www.peptideatlas.org), a unique community resource for mass spectrometry-based peptide/protein evidence in fish. This draft proteome map of Labeo rohita would advance basic and applied research in aquaculture to meet the most critical challenge of providing food and nutritional security to an increasing world population.

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Section: Extensive Ptm Catalogue Of L Rohitamentioning

confidence: 99%

The Proteome Map and PeptideAtlas of a widely cultivated tropical water fish Labeo rohita: A resource for the Aquaculture Community

Nissa

Reddy

Mukherjee

et al. 2021

Preprint

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“…Protein phosphorylation in muscle is affected by many factors (Ren et al., 2020). The decrease of ATP is the internal factor that causes the change, which leads to the decrease of pH and a series of consequent changes (Batlle, Aristoy, & Toldrá, 2001).…”

Section: Protein Phosphorylationmentioning

confidence: 99%

“…The change of temperature is caused by two factors, one is the termination of life activities and the other is the chilling treatment in meat production. The change of temperature will lead to a change in enzyme activity related to phosphorylation reaction and the change of phosphorylation level (Ren et al., 2020). The loss of water in cells after slaughter will lead to the change of ionic strength.…”

Section: Protein Phosphorylationmentioning

confidence: 99%

“…Due to the lack of oxygen supply in meat after slaughter, aerobic respiration cannot be carried out, and the glycolysis process, which occurs in this condition only, can only maintain the concentration of ATP at a physiological status for a short time (Scheffler & Gerrard, 2007). The content of ATP decreases gradually, not providing enough phosphate groups for phosphorylation (Ren et al., 2020). With the progression of anaerobic digestion after slaughter, the pH value of muscle decreases, and the change of pH could cause the change in enzyme activity.…”

Section: Protein Phosphorylationmentioning

confidence: 99%

“…Ren et al. (2020) detected the phosphorylation level of sarcoplasmic protein and myofibrillar protein in mutton at different storage temperatures (–1.5, 4, 15, and 25 °C). The results showed that the storage temperature of muscle postmortem affected the overall and phosphorylation level of specific protein.…”

Section: Protein Phosphorylationmentioning

confidence: 99%

See 2 more Smart Citations

Effects of protein posttranslational modifications on meat quality: A review

Zhang

Ren

et al. 2020

Comp Rev Food Sci Food Safe

Self Cite

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Meat quality plays an important role in the purchase decision of consumers, affecting producers and retailers. The formation mechanisms determining meat quality are intricate, as several endogenous and exogenous factors contribute during antemortem and postmortem periods. Abundant research has been performed on meat quality; however, unexpected variation in meat quality remains an issue in the meat industry. Protein posttranslational modifications (PTMs) regulate structures and functions of proteins in living tissues, and recent reports confirmed their importance in meat quality. The objective of this review was to provide a summary of the research on the effects of PTMs on meat quality. The effects of four common PTMs, namely, protein phosphorylation, acetylation, S‐nitrosylation, and ubiquitination, on meat quality were discussed, with emphasis on the effects of protein phosphorylation on meat tenderness, color, and water holding capacity. The mechanisms and factors that may affect the function of protein phosphorylation are also discussed. The current research confirms that meat quality traits are regulated by multiple PTMs. Cross talk between different PTMs and interactions of PTMs with postmortem biochemical processes need to be explored to improve our understanding on factors affecting meat quality.

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