Abstract: Protein acetylation is a dynamic and reversible protein post-translational modification, which is a pivotal protein post-translational modification linking acetyl-CoA metabolism and cell signal transduction. Protein acetylation is involved in many processes such as gene expression, energy metabolism, cell apoptosis, calcium signaling, protein hydrolysis, muscle contraction and disease. Glycolysis, muscle contraction and cell apoptosis of postmortem muscles have vital effects on meat quality formation. Therefore, the protein acetylation may regulate meat quality by regulating postmortem muscle glycolysis, muscle contraction and cell apoptosis. In this context, the influence of protein acetylation on glycolysis, muscle contraction and cell apoptosis were reviewed, and the possible regulations of protein acetylation on meat quality were discussed. Finally, some perspectives on the future researches of protein acetylation were also been given.
田铸,师希雄,张攀高,等. 蛋白质乙酰化对宰后肉品质调控的研究进展[J]. 食品与发酵工业, 2021, 47(4): 269-274.
TIAN Zhu,SHI Xixiong,ZHANG Pangao,et al. The regulation of protein acetylation on the postmortem meat quality[J]. Food and Fermentation Industries, 2021, 47(4): 269-274.
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