PMID- 35940100
OWN - NLM
STAT- MEDLINE
DCOM- 20220831
LR  - 20220831
IS  - 1873-7072 (Electronic)
IS  - 0308-8146 (Linking)
VI  - 397
DP  - 2022 Dec 15
TI  - Phosphorylation and acetylation of glycolytic enzymes cooperatively regulate 
      their activity and lamb meat quality.
PG  - 133739
LID - S0308-8146(22)01701-0 [pii]
LID - 10.1016/j.foodchem.2022.133739 [doi]
AB  - This study examined cooperative regulation of phosphorylation and acetylation of 
      glycolytic enzymes on their activity and lamb meat quality. Muscle samples were 
      divided into two groups (fast and slow) according to their glycolysis rate as 
      defined by pH decline rate from 1 h to 1 d postmortem. In slow glycolysis rate 
      group, the activity of hexokinase (HK), phosphofructokinase (PFK) and pyruvate 
      kinase (PK) was lower and meat sample showed lower a*, higher shear force and 
      cooking loss. The acetylation and phosphorylation of HK were positively 
      correlated with HK activity. The acetylation and phosphorylation of PFK were 
      correlated with shear force and negatively associated with PFK activity. The 
      acetylation and phosphorylation of PK were significantly correlated with each 
      other but showed insignificant correlations with PK activity. Briefly, the 
      phosphorylation and acetylation of HK, PFK and PK coregulate glycolysis through 
      different crosstalk patterns on their activity and this might affect meat 
      quality.
CI  - Copyright (c) 2022. Published by Elsevier Ltd.
FAU - Ren, Chi
AU  - Ren C
AD  - Institute of Food Science and Technology, Chinese Academy of Agricultural 
      Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and 
      Rural Affairs, Beijing 100193, PR China; Precision Livestock and Nutrition Unit, 
      Gembloux Agro-Bio Tech, University of Liege, Passage de Deportes 2, Gembloux, 
      Belgium.
FAU - Li, Xin
AU  - Li X
AD  - Institute of Food Science and Technology, Chinese Academy of Agricultural 
      Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and 
      Rural Affairs, Beijing 100193, PR China. Electronic address: 
      xinli.caas@gmail.com.
FAU - Bai, Yuqiang
AU  - Bai Y
AD  - Institute of Food Science and Technology, Chinese Academy of Agricultural 
      Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and 
      Rural Affairs, Beijing 100193, PR China.
FAU - Schroyen, Martine
AU  - Schroyen M
AD  - Precision Livestock and Nutrition Unit, Gembloux Agro-Bio Tech, University of 
      Liege, Passage de Deportes 2, Gembloux, Belgium.
FAU - Zhang, Dequan
AU  - Zhang D
AD  - Institute of Food Science and Technology, Chinese Academy of Agricultural 
      Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and 
      Rural Affairs, Beijing 100193, PR China. Electronic address: 
      dequan_zhang0118@126.com.
LA  - eng
PT  - Journal Article
DEP - 20220719
PL  - England
TA  - Food Chem
JT  - Food chemistry
JID - 7702639
RN  - EC 2.7.1 - (Phosphofructokinases)
RN  - EC 2.7.1.1 (Hexokinase)
RN  - EC 2.7.1.11 (Phosphofructokinase-1)
RN  - EC 2.7.1.40 (Pyruvate Kinase)
SB  - IM
MH  - Acetylation
MH  - Animals
MH  - Glycolysis
MH  - Hexokinase/genetics/metabolism
MH  - *Phosphofructokinase-1/metabolism
MH  - Phosphofructokinases
MH  - Phosphorylation
MH  - Pyruvate Kinase/genetics/metabolism
MH  - *Red Meat
MH  - Sheep
OTO - NOTNLM
OT  - Enzyme
OT  - Glycolysis
OT  - Meat quality
OT  - Protein acetylation
OT  - Protein phosphorylation
EDAT- 2022/08/09 06:00
MHDA- 2022/09/01 06:00
CRDT- 2022/08/08 18:32
PHST- 2022/01/25 00:00 [received]
PHST- 2022/05/26 00:00 [revised]
PHST- 2022/07/16 00:00 [accepted]
PHST- 2022/08/09 06:00 [pubmed]
PHST- 2022/09/01 06:00 [medline]
PHST- 2022/08/08 18:32 [entrez]
AID - S0308-8146(22)01701-0 [pii]
AID - 10.1016/j.foodchem.2022.133739 [doi]
PST - ppublish
SO  - Food Chem. 2022 Dec 15;397:133739. doi: 10.1016/j.foodchem.2022.133739. Epub 2022 
      Jul 19.