title: Phosphoproteome analysis of sarcoplasmic and myofibrillar proteins in bovine longissimus muscle in response to postmortem electrical stimulation.
abstract: Protein phosphorylation changes of the sarcoplasmic and myofibrillar proteins in beef longissimus muscle in response to electrical stimulation (ES) was investigated. Sarcoplasmic and myofibrillar proteins purified from muscle samples taken at 0, 3 and 10h after ES were separated on SDS-PAGE and stained with phosphorous and protein specific stains. There was a significant effect of ES on phosphorylation of total sarcoplasmic and myofibrillar proteins (P<0.05). However, although there an instant effect of ES on the phosphorylation level of the myofibrillar proteins, the ES effect on the sarcoplasmic proteins (P<0.05) was first observed after 3h. Several protein bands were analyzed by LC-MS/MS, revealing that the major glycolytic proteins, including glycogen debranching enzyme, glycogen phosphorylase and 6-phosphofructokinase probably are affected by ES together with different heat shock proteins. This work gives an insight into the regulation of the glycolytic enzymes and muscle contraction on application of electrical stimulation.
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: chbli2002@hotmail.com.
authors.forename: Chunbao
authors.initials: C
authors.lastname: Li
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, China.
authors.forename: Guanghong
authors.initials: G
authors.lastname: Zhou
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, China.
authors.forename: Xinglian
authors.initials: X
authors.lastname: Xu
authors.affiliation: Department of Food Science, Swedish University of Agricultural Sciences, Uppsala 750 07, Sweden.
authors.forename: Kerstin
authors.initials: K
authors.lastname: Lundström
authors.affiliation: Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
authors.forename: Anders
authors.initials: A
authors.lastname: Karlsson
authors.affiliation: Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark. Electronic address: rla@food.ku.dk.
authors.forename: René
authors.initials: R
authors.lastname: Lametsch
mesh_terms: D000818:Animals; D002417:Cattle; D002853:Chromatography, Liquid; D004558:Electric Stimulation; D004591:Electrophoresis, Polyacrylamide Gel; D008460:Meat / Q000032:analysis; D009124:Muscle Proteins / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry*; D009132:Muscles / Q000737:chemistry; D009210:Myofibrils / Q000737:chemistry*; D010766:Phosphorylation; D011180:Postmortem Changes; D012519:Sarcoplasmic Reticulum / Q000737:chemistry*; D053719:Tandem Mass Spectrometry; D013997:Time Factors
chemical_list: D009124:Muscle Proteins
keywords: Beef; Electrical stimulation; Protein phosphorylation