Effects of phosphorylation on the activity of glycogen phosphorylase in mutton during incubation at 4 °C in vitro. (30th May 2020)

• Record Type: Journal Article
• Authors: Bai, Yuqiang; Li, Xin; Zhang, Dequan; Chen, Li; Hou, Chengli; Zheng, Xiaochun; Ren, Chi
• Is Part Of: Food chemistry. Volume 313(2020)
• Publication Date: 2020-05-30
• Subjects: Mutton -- Glycogen phosphorylase -- Protein phosphorylation -- Activity; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.126162
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Effect of phosphorylation on glycogen phosphorylase (GP) activity in mutton at 4 °C. Phosphorylation positively regulated activity of GP in mutton. Other factors also affect GP activity. Phosphorylation was the dominant factor affecting GP activity. Abstract: The aim of this study was to assess the effects of the phosphorylation levels of glycogen phosphorylase on its activity in mutton sarcoplasmic protein samples during incubation at 4 °C. Samples of sarcoplasmic proteins from mutton longissimus thoracis muscles were prepared and separated into three treatment groups to obtain glycogen phosphorylase with different phosphorylation levels, which were (1) treated with protein kinase A, (2) treated with alkaline phosphatase, and (3) left untreated (control). Glycogen phosphorylase phosphorylation levels and activity as well as the levels of related endogenous substances were assessed. The results showed that phosphorylation of glycogen phosphorylase in mutton promoted its activity during incubation at 4 °C. The activity of glycogen phosphorylase was also influenced by other factors (glycogen, glucose, glucose 6-phosphate, ATP, etc.) in vitro . The combined effects of phosphorylation and endogenous substances on glycogen phosphorylase activity varied at different incubation times.