Abstract：
:Although exhaustive research has established that preslaughter stress is a major factor contributing to pale, soft, exudative (PSE) meat, questions remain regarding the biochemistry of postmortem glycolysis. In this study, the influence of preslaughter stress on protein acetylation in relationship to glycolysis was studied. The data show that antemortem swimming significantly enhanced glycolysis and the total acetylated proteins in postmortem longissimus dorsi (LD) muscle of mice. Inhibition of protein acetylation by histone acetyltransferase (HAT) inhibitors eliminated stress induced increase in glycolysis. Inversely, antemortem injection of histone deacetylase (HDAC) inhibitors, trichostatin A (TSA) and nicotinamide (NAM), further increased protein acetylation early postmortem and the glycolysis. These data provide new insight into the biochemistry of postmortem glycolysis by showing that protein acetylation regulates glycolysis, which may participate in the regulation of preslaughter stress on glycolysis in postmortem muscle.
journal_name
Food Chemjournal_title
Food chemistryauthors
Li Z,Li X,Wang Z,Shen QW,Zhang Ddoi
10.1016/j.foodchem.2016.01.085subject
Has Abstractpub_date
2016-07-01 00:00:00pages
94-8eissn
0308-8146issn
1873-7072pii
S0308-8146(16)30085-1journal_volume
202pub_type
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