1. Effects of Different Na + Concentrations on cAMP-Dependent Protein Kinase Activity in Postmortem Meat.
- Author
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Xu, Ying, Song, Xubo, Wang, Zhenyu, Bai, Yuqiang, Ren, Chi, Hou, Chengli, Li, Xin, and Zhang, Dequan
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CYCLIC-AMP-dependent protein kinase ,MEAT quality ,FORENSIC pathology - Abstract
cAMP-dependent protein kinase (PKA) activity regulates protein phosphorylation, with Na
+ playing a crucial role in PKA activity. The aim of this study was to investigate the effects of different Na+ concentrations on PKA activity and protein phosphorylation level in postmortem muscle. The study consisted of two experiments: (1) NaCl of 0, 20, 100, 200 and 400 mM was added to a muscle homogenate incubation model to analyze the effect of Na+ concentration on PKA activity, and (2) the same concentrations were added to pure PKA in vitro incubation models at 4 °C to verify the effect of Na+ on PKA activity. The PKA activity of the muscle homogenate model increased with storage time in groups with different Na+ concentrations. High concentrations of Na+ inhibited sarcoplasmic protein phosphorylation. The PKA activity at 24 h of storage and the sarcoplasmic protein phosphorylation level at 12 h of storage in the group with 200 mM Na+ was lower than that of the other groups. After 1 h incubation, the PKA activity of samples in the 200 mM Na+ group was inhibited and lower than that in the other Na+ groups in the in vitro incubation model. These results suggest that the Na+ concentration at 200 mM could better inhibit PKA activity. This study provided valuable insights for enhancing curing efficiency and improving meat quality. [ABSTRACT FROM AUTHOR]- Published
- 2024
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