Proteomic analysis reveals that lysine acetylation mediates the effect of antemortem stress on postmortem meat quality development

Zhou, Bing; Shen, Zhenglei; Liu, Yisong; Wang, Chengtao; Shen, Qingwu

doi:10.1016/j.foodchem.2019.04.122

Cited by 30 publications

(33 citation statements)

References 37 publications

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“…The acetylation modication of muscles aer slaughter continues to be affected by the regulation of energy metabolism. Similarly, Zhou et al 53 reported consistent results. Different roasting temperatures will cause differences in the degree of acetylation of beef protein, which is manifested as a high level of acetylation at 230 C to 310 C. As a dynamically reversible process, the role and mechanism of acetylation modication in the cooking and processing of meat products still need further research.…”

Section: Peptide Proles Of Trypsin-treated Proteinmentioning

confidence: 53%

Effect of roasting temperature on lipid and protein oxidation and amino acid residue side chain modification of beef patties

et al. 2021

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Section: Peptide Proles Of Trypsin-treated Proteinmentioning

confidence: 53%

Effect of roasting temperature on lipid and protein oxidation and amino acid residue side chain modification of beef patties

et al. 2021

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“…Quantitative proteomic analysis of the acetylome postmortem was conducted to clarify the effect of acetylation on meat quality and totally 771 acetylpeptides containing 681 lysine acetylation sites mapping to 176 acetylproteins were identified in postmortem porcine muscle with or without antemortem stress. These acetylproteins are involved in muscle contraction, carbohydrate metabolism, cell apoptosis, and calcium signaling in pork, which caused the difference in meat quality (Zhou et al., 2019). Another quantitative proteomic analysis was conducted to investigate the acetylome in pork within 24 hr postmortem and the results showed that 595 acetylation sites distributing to 163 proteins were identified, which were related to energy metabolism and muscle contraction (Jiang et al., 2019).…”

Section: Protein Acetylationmentioning

confidence: 99%

“…(Li, Chen, et al., 2017; Li, Li, Gao, Shen, et al., 2017; Li, Li, Xin, et al., 2017) observed the significant effects of protein phosphorylation on color and tenderness of lamb. Li, Li, Wang, Shen, and Zhang (2016) and Zhou, Shen, Liu, Wang, and Shen (2019) studied the proteomic of protein acetylation and the effect of antemortem stress on protein acetylation and glycolysis in meat quality and suggested that AMPK (5′ adenosine monophosphate‐activated protein kinase) can be targeted to control the postmortem metabolism, preventing PSE meat in poultry. Mora et al.…”

Section: Introduction To Protein Ptmsmentioning

confidence: 99%

Effects of protein posttranslational modifications on meat quality: A review

Zhang

Ren

et al. 2020

Comp Rev Food Sci Food Safe

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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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“…Lysine acetylation have been reported to regulate the effect of pre-slaughter stress on development of post-mortem flesh quality in porcine and mice muscle 20,21 . Also, acetylation of Calcium signalling proteins and contractile proteins may help in regulation of rigor mortis 21 .…”

Section: Introductionmentioning

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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Proteomic analysis reveals that lysine acetylation mediates the effect of antemortem stress on postmortem meat quality development

Cited by 30 publications

References 37 publications

Effect of roasting temperature on lipid and protein oxidation and amino acid residue side chain modification of beef patties

Effect of roasting temperature on lipid and protein oxidation and amino acid residue side chain modification of beef patties

Effects of protein posttranslational modifications on meat quality: A review

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

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