Research Progress on the Effect of Post-translational Modification of Pyruvate Kinase on Meat Quality

被引：0

作者：

Huang, Xiaolan ^{[1
,2
]}

Chen, Li ^{[2
]}

Ren, Chi ^{[2
]}

Bai, Yuqiang ^{[2
]}

Hou, Chengli ^{[2
]}

Li, Xin ^{[2
]}

Luo, Ruiming ^{[1
]}

Zhang, Dequan ^{[1
,2
]}

机构：

[1] College of Food Science and Engineering, Ningxia University, Yinchuan

[2] Key Laboratory of Agro-Products Quality and Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing

来源：

Shipin Kexue/Food Science | 2024年 / 45卷 / 16期

关键词：

acetylation; glycolysis; meat; phosphorylation; pyruvate kinase; S-nitrosylation;

D O I：

10.7506/spkx1002-6630-20230601-006

中图分类号：

学科分类号：

摘要：

The postmortem conversion of muscle to meat goes through a series of complex physiological and biochemical changes, among which protein post-translational modifications (PTMs) are key factors affecting meat quality. Glycolysis is the major energy supply pathway in postmortem muscle. PTMs can change the function and structure of pyruvate kinase, a rate-limiting enzyme in the glycolytic pathway, which can in turn affect meat quality. Beginning with an overview of the structure and function of pyruvate kinase, this article reviews the recent research progress on the effects of PTMs of pyruvate kinase on its function and structure and the effects of pyruvate kinase phosphorylation, acetylation and S-nitrosylation on meat quality. © 2024 Chinese Chamber of Commerce. All rights reserved.

引用

页码：303 / 310

页数：7

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