|
|
|
| Association of Meat Quality with Acetylation and Energy Metabolism |
| ZOU Bo, LI Chunbao |
| Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China |
|
|
|
|
Abstract Protein post-translational modifications are of great importance for the regulation of life. Lysine acetylation is a dynamic and reversible protein post-translational modification, which is universal in life and regulates many energy metabolism processes. The regulation of energy metabolism plays a key role in the formation of meat quality. In the muscle system, abnormal energy metabolism can lead to the occurrence of heterogeneous meat. In this context, this paper first demonstrates the effect of energy metabolism on meat quality after slaughter, and then discusses the regulatory effect of acetylation on energy metabolism and consequently on meat quality, as well as the underlying physiological factors. Finally, we give some perspectives on the future of acetylation in meat science, and we conclude that acetylation affects energy metabolism by regulating the proteins related to it, and ultimately changes meat quality.
|
|
|
|
|
|
|
|
| [1] |
HUANG Chunyang, WANG Lingjuan, WANG Zhe, ZHANG Xinxiao, MA Jingjing, YANG Jing, ZOU Ye, WANG Daoying, XU Weimin. A Review of the Impact of Non-Meat Proteins on Myofibrillar Proteins and Meat Quality[J]. Meat Research, 2023, 37(2): 62-67. |
|
|
|
|
2019, Vol. 33 
