Protein phosphorylation profile of Atlantic cod (Gadus morhua) in response to pre-slaughter pumping stress and postmortem time

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Protein phosphorylation profile of Atlantic cod (Gadus morhua) in response to pre-slaughter pumping stress and postmortem time. / Zhang, Longteng; Li, Qian; Sørensen, Jonas Steenholdt; Luo, Yongkang; Lametsch, René.

In: Food Chemistry, Vol. 402, 134234, 2023.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Zhang, L, Li, Q, Sørensen, JS, Luo, Y & Lametsch, R 2023, 'Protein phosphorylation profile of Atlantic cod (Gadus morhua) in response to pre-slaughter pumping stress and postmortem time', Food Chemistry, vol. 402, 134234. https://doi.org/10.1016/j.foodchem.2022.134234

APA

Zhang, L., Li, Q., Sørensen, J. S., Luo, Y., & Lametsch, R. (2023). Protein phosphorylation profile of Atlantic cod (Gadus morhua) in response to pre-slaughter pumping stress and postmortem time. Food Chemistry, 402, [134234]. https://doi.org/10.1016/j.foodchem.2022.134234

Vancouver

Zhang L, Li Q, Sørensen JS, Luo Y, Lametsch R. Protein phosphorylation profile of Atlantic cod (Gadus morhua) in response to pre-slaughter pumping stress and postmortem time. Food Chemistry. 2023;402. 134234. https://doi.org/10.1016/j.foodchem.2022.134234

Author

Zhang, Longteng ; Li, Qian ; Sørensen, Jonas Steenholdt ; Luo, Yongkang ; Lametsch, René. / Protein phosphorylation profile of Atlantic cod (Gadus morhua) in response to pre-slaughter pumping stress and postmortem time. In: Food Chemistry. 2023 ; Vol. 402.

Bibtex

@article{353d93d9281f425abb8141d7f9e730ec,
title = "Protein phosphorylation profile of Atlantic cod (Gadus morhua) in response to pre-slaughter pumping stress and postmortem time",
abstract = "This study aimed to evaluate the effect of pumping stress (pumping and pumping-resting) and postmortem time (before and after rigor mortis) on phosphorylation profiles of myofibrillar protein (MP) and sarcoplasmic protein (SP) of Atlantic cod (Gadus morhua) fillets. The result showed that MP had higher global phosphorylation levels than SP regardless of stress condition and postmortem time. The pumping process resulted in significant changes in phosphorylation of structural proteins including myosin heavy and light chains. Pumping also affected the phosphorylation status of heat shock proteins and metabolic enzymes involved in the glycolytic pathways, indicating the possible role of phosphorylation in regulating energy hemostasis of fish under stressful conditions. The pumping-induced phosphorylation changes mainly occurred before rigor mortis, and postmortem time affected the phosphorylation status to a less extent. This work contributes to a deeper understanding on protein phosphorylation affected by pre-slaughter stress and postmortem time of fish.",
keywords = "Myofibrillar proteins, Postmortem time, Protein phosphorylation, Pumping, Sarcoplasmic proteins",
author = "Longteng Zhang and Qian Li and S{\o}rensen, {Jonas Steenholdt} and Yongkang Luo and Ren{\'e} Lametsch",
note = "Publisher Copyright: {\textcopyright} 2022 Elsevier Ltd",
year = "2023",
doi = "10.1016/j.foodchem.2022.134234",
language = "English",
volume = "402",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Protein phosphorylation profile of Atlantic cod (Gadus morhua) in response to pre-slaughter pumping stress and postmortem time

AU - Zhang, Longteng

AU - Li, Qian

AU - Sørensen, Jonas Steenholdt

AU - Luo, Yongkang

AU - Lametsch, René

N1 - Publisher Copyright: © 2022 Elsevier Ltd

PY - 2023

Y1 - 2023

N2 - This study aimed to evaluate the effect of pumping stress (pumping and pumping-resting) and postmortem time (before and after rigor mortis) on phosphorylation profiles of myofibrillar protein (MP) and sarcoplasmic protein (SP) of Atlantic cod (Gadus morhua) fillets. The result showed that MP had higher global phosphorylation levels than SP regardless of stress condition and postmortem time. The pumping process resulted in significant changes in phosphorylation of structural proteins including myosin heavy and light chains. Pumping also affected the phosphorylation status of heat shock proteins and metabolic enzymes involved in the glycolytic pathways, indicating the possible role of phosphorylation in regulating energy hemostasis of fish under stressful conditions. The pumping-induced phosphorylation changes mainly occurred before rigor mortis, and postmortem time affected the phosphorylation status to a less extent. This work contributes to a deeper understanding on protein phosphorylation affected by pre-slaughter stress and postmortem time of fish.

AB - This study aimed to evaluate the effect of pumping stress (pumping and pumping-resting) and postmortem time (before and after rigor mortis) on phosphorylation profiles of myofibrillar protein (MP) and sarcoplasmic protein (SP) of Atlantic cod (Gadus morhua) fillets. The result showed that MP had higher global phosphorylation levels than SP regardless of stress condition and postmortem time. The pumping process resulted in significant changes in phosphorylation of structural proteins including myosin heavy and light chains. Pumping also affected the phosphorylation status of heat shock proteins and metabolic enzymes involved in the glycolytic pathways, indicating the possible role of phosphorylation in regulating energy hemostasis of fish under stressful conditions. The pumping-induced phosphorylation changes mainly occurred before rigor mortis, and postmortem time affected the phosphorylation status to a less extent. This work contributes to a deeper understanding on protein phosphorylation affected by pre-slaughter stress and postmortem time of fish.

KW - Myofibrillar proteins

KW - Postmortem time

KW - Protein phosphorylation

KW - Pumping

KW - Sarcoplasmic proteins

U2 - 10.1016/j.foodchem.2022.134234

DO - 10.1016/j.foodchem.2022.134234

M3 - Journal article

C2 - 36137388

AN - SCOPUS:85138210460

VL - 402

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

M1 - 134234

ER -

ID: 327927754