Changes in phosphorylation of chicken breast muscle in response to L-histidine introduction under low-NaCl conditions

Autor:	Jiahui Li, Hansen Chen, Xiuyun Guo, Yawei Zhang, Muneer Ahmed Jamali, Zengqi Peng
Jazyk:	English<br />Spanish; Castilian
Rok vydání:	2021
Předmět:	low-sodium amino acids protein phosphorylation meat quality Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Zdroj:	CyTA - Journal of Food, Vol 19, Iss 1, Pp 579-587 (2021)
Druh dokumentu:	article
ISSN:	1947-6337 1947-6345 19476337
DOI:	10.1080/19476337.2021.1933195
Popis:	In an attempt to positively regulate meat quality at low NaCl concentration, the influence of L-histidine (L-his) introduction on the postmortem phosphorylation of chicken breast muscle protein that had been cured for 16 h at 1% NaCl was investigated at 90 min postmortem in the present study. The 633 different phosphoproteins (﹥1.2-fold) induced by L-his introduction during salting were identified, and a majority of these proteins were involved in glycolysis, calcium signalling pathway and muscle contraction. Myosin, actin, titin, troponin C (TnC), myosin light-chain kinase (MLCK) and γ-phosphorylase kinase (γ-PHK) were the main differentially expressed proteins (DEPs) that were associated with muscle contraction. An advantageous regulation of phosphoglucomutase-1 phosphorylation, fructose-1,6-bisphosphatase and pyruvate dehydrogenase E1 component was obtained in glycolytic metabolism after treatment with L-his.
Databáze:	Directory of Open Access Journals
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