Gel-based phosphoproteomics analysis of sarcoplasmic proteins in postmortem porcine muscle with pH decline rate and time differences

Honggang Huang; Martin Røssel Larsen; Anders H Karlsson; Luigi Pomponio; Leonardo Nanni Costa; Rene Lametsch

doi:10.1002/pmic.201100173

Gel-based phosphoproteomics analysis of sarcoplasmic proteins in postmortem porcine muscle with pH decline rate and time differences

Honggang Huang, Martin Røssel Larsen, Anders H Karlsson, Luigi Pomponio, Leonardo Nanni Costa, Rene Lametsch

76 Citations (Scopus)

Abstract

Meat quality development is highly influenced by the pH decline caused by the postmortem (PM) glycolysis. Protein phosphorylation is an important mechanism in regulating the activity of glycometabolic enzymes. Here, a gel-based phosphoproteomic study was performed to analyze the protein phosphorylation in sarcoplasmic proteins from three groups of pigs with different pH decline rates from PM 1 to 24¿h. Globally, the fast pH decline group had the highest phosphorylation level at PM 1¿h, but lowest at 24¿h, whereas the slow pH decline group showed the reverse case. The same pattern was also observed in most individual bands in 1-DE. The protein phosphorylation levels of 12 bands were significantly affected by the synergy effects of pH and time (p

Original language	English
Journal	Proteomics - Practical Proteomics
Volume	11
Issue number	20
Pages (from-to)	4063-4076
Number of pages	14
ISSN	1862-7595
DOIs	https://doi.org/10.1002/pmic.201100173
Publication status	Published - Oct 2011

Keywords

Animals
Diamond
Hydrogen-Ion Concentration
Muscle, Skeletal
Phosphorylation
Postmortem Changes
Proteomics
Quality Control
Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization
Staining and Labeling
Swine
Time Factors

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Gel-based phosphoproteomics analysis of sarcoplasmic proteins in postmortem porcine muscle with pH decline rate and time differences. / Huang, Honggang; Larsen, Martin Røssel; Karlsson, Anders H et al.
In: Proteomics - Practical Proteomics, Vol. 11, No. 20, 10.2011, p. 4063-4076.

Research output: Contribution to journal › Journal article › Research › peer-review

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title = "Gel-based phosphoproteomics analysis of sarcoplasmic proteins in postmortem porcine muscle with pH decline rate and time differences",

abstract = "Meat quality development is highly influenced by the pH decline caused by the postmortem (PM) glycolysis. Protein phosphorylation is an important mechanism in regulating the activity of glycometabolic enzymes. Here, a gel-based phosphoproteomic study was performed to analyze the protein phosphorylation in sarcoplasmic proteins from three groups of pigs with different pH decline rates from PM 1 to 24¿h. Globally, the fast pH decline group had the highest phosphorylation level at PM 1¿h, but lowest at 24¿h, whereas the slow pH decline group showed the reverse case. The same pattern was also observed in most individual bands in 1-DE. The protein phosphorylation levels of 12 bands were significantly affected by the synergy effects of pH and time (p",

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author = "Honggang Huang and Larsen, {Martin R{\o}ssel} and Karlsson, {Anders H} and Luigi Pomponio and Costa, {Leonardo Nanni} and Rene Lametsch",

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AU - Huang, Honggang

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AU - Pomponio, Luigi

AU - Costa, Leonardo Nanni

AU - Lametsch, Rene

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KW - Animals

KW - Diamond

KW - Hydrogen-Ion Concentration

KW - Muscle, Skeletal

KW - Phosphorylation

KW - Postmortem Changes

KW - Proteomics

KW - Quality Control

KW - Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization

KW - Staining and Labeling

KW - Swine

KW - Time Factors

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JO - Proteomics - Practical Proteomics

JF - Proteomics - Practical Proteomics

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ER -

Gel-based phosphoproteomics analysis of sarcoplasmic proteins in postmortem porcine muscle with pH decline rate and time differences

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Keywords

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