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Research Article | Open Access

Effect of titin phosphorylation on degradation of titin from skeletal muscles

Ying Wanga,b,c,1, Xin Lia,1, Dequan Zhanga( ), Zheng Lia, Baocai Xub, Jie Zhuc
Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230000, China
Laboratory of Biomechanics and Engineering, Institute of Biophysics and College of Science, Northwest A & F University, Yangling 712100, China

1 These authors contributed equally to this work.Peer review under responsibility of KeAi Communications Co., Ltd.]]>

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Abstract

The degradation of titin could make the myofibrillar fragmentation to improve meat tenderization during postmortem. This study aimed to investigate effect of phosphorylation on titin degradation. Protein kinase A (PKA) and alkaline phosphatase (AP) were added to crude titin extracted from ovine longissimus lumborum (LL) muscles. Phosphorylated/dephosphorylated titin were incubated with μ-calpain at 4 ℃ for 2 days. Results showed titin in AP group started degradation earlier than that in PKA and control groups. There were 20, 16 and 12 phosphorylated sites identified by iTRAQ in the PKA, control and AP group, respectively. 3D structure of dephosphorylated titin fragment was simulated and its molecular dynamics trajectory analysis was performed using Discovery StudioTM. The dihedral angle in AP group was less and the dephosphorylated fragment had a higher kinetic energy and total energy. We suggested that changes caused by AP treatment might make titin unstable, which easily degraded by μ-calpain.

Keywords

DegradationAlkaline phosphatasePhosphorylationMeatTitin

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Food Science and Human Wellness
Volume 12 Issue 4,
July 2023
Pages 1184-1191
DOI: 10.1016/j.fshw.2022.10.001
Cite this article:
Wang Y, Li X, Zhang D, et al. Effect of titin phosphorylation on degradation of titin from skeletal muscles. Food Science and Human Wellness, 2023, 12(4): 1184-1191. https://doi.org/10.1016/j.fshw.2022.10.001

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Received: 02 December 2021
Revised: 22 December 2021
Accepted: 03 February 2022
Published: 18 November 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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