Correlations among Six Hormone-Induced Transcription Factors and the Alcohol Acyltransferase Gene in Apple

Qing-Qing Li,JIN SHENG,Pengcheng Li,Dapeng Li,Cheng-Chao Zheng,Dequan Li,Huairui Shu 한국식물학회 2012 Journal of Plant Biology Vol.55 No.4

Alcohol acyltransferase (AAT) plays an important role in ester biogenesis in ripening fruit. In apple, MdAAT2 is up-regulated in response to treatment with defense-related hormones. We cloned a novel MdAAT2 promoter via thermal asymmetric interlaced PCR (TAIL-PCR). Sequence analysis indicated the presence of salicylic acid (SA)- and methyl jasmonate (MeJA)-responsive elements in the promoter region. To examine further the operational mechanism for transcription factors (TFs) in regulating expression of the MdAAT2 promoter, we isolated and investigated six potential stress-induced TFs -- MdMYB1, MdMYB2, MdMYB6,MdERF1, MdERF2, and WRKY. These were monitored during various stages of fruit development as well as under several hormonal treatments. Reverse transcription-polymerase chain reaction (RT-PCR) analysis showed that all of these TF genes, as well as MdAAT2, were detectable in the stigmas. Levels of expression by MdMYB1, MdMYB2, and MdERF1were significantly correlated with that by MdAAT2 during fruit ontogeny. Moreover, transcription of three TFs (MdMYB1,MdMYB6, and MdERF1) was significantly correlated with that of MdAAT2 upon exposure to ethephon, SA, or MeJA. Sequence analysis demonstrated that CAAT, CCAAT elements,and several MYB transcription factor binding sites (CNGTTmotif,AACCA, and CTAACCA elements) existed in the MdAAT2 promoter region. Using that analysis, we performed modeling of MdMYB1 and MdMYB6 based on PROTEINDNA complex1 and complex3 (PDB Accession Numbers 1H88 and 1H8A). There, similarities were found with the protein complex of CAAT or CCAAT consensus sequences. Thus, we propose that two TFs -- MdMYB1 and MdMYB6-- are directly or indirectly involved in the activation of MdAAT2 expression in apple fruit.

Histone acetyltransferase inhibitors antagonize AMP-activated protein kinase in postmortem glycolysis

Qiong Li,Zhongwen Li,Aihua Lou,Zhenyu Wang,Dequan Zhang,Qingwu W. Shen 아세아·태평양축산학회 2017 Animal Bioscience Vol.30 No.6

Objective: The purpose of this study was to investigate the influence of AMP-activated protein kinase (AMPK) activation on protein acetylation and glycolysis in postmortem muscle to better understand the mechanism by which AMPK regulates postmortem glycolysis and meat quality. Methods: A total of 32 mice were randomly assigned to four groups and intraperitoneally injected with 5-Aminoimidazole-4-carboxamide1-β-D-ribofuranoside (AICAR, a specific activator of AMPK), AICAR and histone acetyltransferase inhibitor II, or AICAR, Trichostatin A (TSA, an inhibitor of histone deacetylase I and II) and Nicotinamide (NAM, an inhibitor of the Sirt family deacetylases). After mice were euthanized, the Longissimus dorsi muscle was collected at 0 h, 45 min, and 24 h postmortem. AMPK activity, protein acetylation and glycolysis in postmortem muscle were measured. Results: Activation of AMPK by AICAR significantly increased glycolysis in postmortem muscle. At the same time, it increased the total acetylated proteins in muscle 45 min postmortem. Inhibition of protein acetylation by histone acetyltransferase inhibitors reduced AMPK activation induced increase in the total acetylated proteins and glycolytic rate in muscle early postmortem, while histone deacetylase inhibitors further promoted protein acetylation and glycolysis. Several bands of proteins were detected to be differentially acetylated in muscle with different glycolytic rates. Conclusion: Protein acetylation plays an important regulatory role in postmortem glycolysis. As AMPK mediates the effects of pre-slaughter stress on postmortem glycolysis, protein acetylation is likely a mechanism by which antemortem stress influenced postmortem metabolism and meat quality though the exact mechanism is to be elucidated.

A Queuing Model of the N-design Multi-skill Call Center with Impatient Customers

Chunyan Li,Dequan Yue 보안공학연구지원센터 2015 International Journal of u- and e- Service, Scienc Vol.8 No.4

This paper studies a queuing model of the N-design multi-skill call center. In this model, there are two types of customers and two server groups who have different skills. Group 1 consists of specialized servers who can only serve one type of customers, Group 2 consists of flexible servers who can serve both two types of customers. The customers waiting for the service in the queue may leave the system due to impatience. By dividing the system’s state space into several sets of sates, we obtain the equilibrium equations and the steady-state probabilities of the system. We also obtain the computational formula of the service level and the computational procedure of the staffing problem.

Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach

Yue Ge,Dequan Zhang,Huimin Zhang,Xin Li,Fei Fang,Ce Liang,Zhenyu Wang 한국축산식품학회 2021 한국축산식품학회지 Vol.41 No.5

To investigate the effect of postmortem phases on lamb meat quality, the physicochemical quality, microstructure and water mobility of oyster cut, short loin, knuckle and silverside muscles from Small-Tail Han sheep were evaluated in the pre-rigor, rigor mortis and post-rigor phases. Pre-rigor lamb meat had higher pH and water holding capacity (WHC), whereas lower CIE L*, b*, hue angle values than rigor mortis and postrigor meat (p<0.05). The Warner-Bratzler shear force (WBSF) values were higher in rigor mortis short loin and silverside than their pre-rigor and post-rigor counterparts, pre-rigor short loin had lower WBSF value than its post-rigor counterpart (p<0.05). Muscle fibers shrank laterally and longitudinally during the onset of rigor mortis. Rigor mortis and postrigor lamb meat exhibited wide I-bands, dark A-bands, short sarcomeres and large intermyofibrillar spaces. The shift of immobilized water to free water and repulsion from the intra-myofibrillar space to the extracellular space result in the increase of water loss in rigor mortis and post-rigor lamb meat. The results of the principal component analysis (PCA) indicated that rigor mortis and post-rigor lamb meat had similar quality properties but different from pre-rigor lamb meat. In conclusion, the lamb meat in the pre-rigor phase had good tenderness, color and WHC. The results of this research could provide some theoretical references for lamb meat production and processing.

The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage

Yingxin Zhao,Li Chen,Heather L. Bruce,Zhenyu Wang,Bimol C. Roy,Xin Li,Dequan Zhang,Wei Yang,Chengli Hou 한국축산식품학회 2022 한국축산식품학회지 Vol.42 No.5

To evaluate the effects of early postmortem vacuum packaging (VP) on meat quality during postmortem chilled storage, hot-boned lamb was vacuum-packaged at 1, 6, 12, 24, and 48 h postmortem and stored around 2℃ until 168 h postmortem, with lamb packaged in plastic wrap as the control (aerobic packaging). Intramuscular pH decline was delayed when lamb was vacuum packaged at 1, 6, and 12 h postmortem (p<0.05). The lamb vacuum-packaged at 1 h postmortem (VP-1h group) had significantly lower shear force values and purge losses accompanied by lower free thiol group values than other treatments during postmortem storage and was also higher in extractable calpain-1 activity by 6 h postmortem (p<0.05). Free thiol group concentrations were significantly higher after VP at 6 and 12 h postmortem (p<0.05). Packaging lamb under vacuum very early postmortem produced the lowest shear force and purge loss, likely by slowing heat loss and muscle temperature decline, implying that lamb quality is improved by VP when applied very early postmortem. This was at the expense of protein oxidation, which was unrelated to other meat quality measurements, most likely because potential contracture during hot boning confounded its impact. Further research is required to understand the implications of the interaction between protein oxidation, VP, and hot boning on the acceptability of lamb.

Rapid Nondestructive Prediction of Multiple Quality Attributes for Different Commercial Meat Cut Types Using Optical System

Jiangying An,Yanlei Li,Chunzhi Zhang,Dequan Zhang 한국축산식품학회 2022 한국축산식품학회지 Vol.42 No.4

There are differences of spectral characteristics between different types of meat cut, which means the model established using only one type of meat cut for meat quality prediction is not suitable for other meat cut types. A novel portable visible and near-infrared (Vis/NIR) optical system was used to simultaneously predict multiple quality indicators for different commercial meat cut types (silverside, back strap, oyster, fillet, thick flank, and tenderloin) from Small-tailed Han sheep. The correlation coefficients of the calibration set (Rc) and prediction set (Rp) of the optimal prediction models were 0.82 and 0.81 for pH, 0.88 and 0.84 for L*, 0.83 and 0.78 for a*, 0.83 and 0.82 for b*, 0.94 and 0.86 for cooking loss, 0.90 and 0.88 for shear force, 0.84 and 0.83 for protein, 0.93 and 0.83 for fat, 0.92 and 0.87 for moisture contents, respectively. This study demonstrates that Vis/NIR spectroscopy is a promising tool to achieve the predictions of multiple quality parameters for different commercial meat cut types.

Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during Refrigerated Storage

Zubair Hussain,Xin Li,Muawuz Ijaz,Xiong Xiao,Chengli Hou,Xiaochun Zheng,Chi Ren,Dequan Zhang 한국축산식품학회 2020 한국축산식품학회지 Vol.40 No.3

This study was undertaken to evaluate the impact of Chinese cinnamon powder (w/w), at the levels of 0.5%, 1.5%, and 2.5% and control (without additive) on ground lamb meat quality. The samples were stored at 4℃ and examined for pH, color, lipid oxidation (thiobarbituric acid reactive substances) and total viable counts (TVC). The results demonstrated that pH values were declined with the increase of Chinese cinnamon levels compared to control group. The L* values throughout the storage were significantly higher (p<0.05) in the control group than in other treatment groups, while a* values were decreased with the increase of Chinese cinnamon levels. The addition of Chinese cinnamon powder strongly inhibited (p<0.05) thiobarbituric acid reactive substances (TBARS) and TVC in all treated samples. It can be concluded that Chinese cinnamon powder in lower concentration 0.5% has the ability to maintain the quality of ground lamb in comparison with other treated samples.

Acetylation of Sarcoplasmic and Myofibrillar Proteins were Associated with Ovine Meat Quality Attributes at Early Postmortem

Yejun Zhang,Xin Li,Dequan Zhang,Chi Ren,Yuqiang Bai,Muawuz Ijaz,Xu Wang,Yingxin Zhao 한국축산식품학회 2021 한국축산식품학회지 Vol.41 No.4

The objective of this study was to examine the relationship between meat quality attributes and the changes of sarcoplasmic protein acetylation and myofibrillar protein acetylation in lamb longissimus thoracis et lumborum muscles at different postmortem phases. Protein acetylation, color, pH, shear force, myofibril fragmentation index and cooking loss were measured. The total level of acetylated sarcoplasmic proteins showed a negative relation with pH, a positive relation with a*, b* and cooking loss at the pre-rigor phase. Sarcoplasmic proteins acetylation affected postmortem pH by regulating glycolysis, which in turn affects color and cooking loss. The total level of acetylated myofibrillar proteins showed a positive relation with shear force at the pre-rigor phase. Myofibrillar proteins acetylation affected meat tenderness by regulating muscle contraction. This study indicated that acetylation played a regulatory role of meat color, water-holding capacity, and tenderization process at early postmortem.

Phosphoproteomic profiling of myofibrillar and sarcoplasmic proteins of muscle in response to salting

Zhang, Caixia,Wang, Zhenyu,Li, Zheng,Shen, Qingwu,Chen, Lijuan,Gao, Lingling,Zhang, Dequan 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.4

A phosphoproteomic profile of myofibrillar and sarcoplasmic proteins of muscle in response to salting was investigated. Myofibrillar and sarcoplasmic proteins extracted from salted meat with 0, 1, 2, 3, 4, and 5% salt for 0, 2, 4, 6, 8, and 16 h were analyzed by SDS-PAGE electrophoresis and fluorescence staining. The global phosphorylation of myofibrillar proteins in salted meat was lower than that in control muscle at 16 h of salting (p<0.05), and the global phosphorylation of myofibrillar proteins in 3% salt-treated group at 16 h was the lowest. However, salting showed no significant effect on phosphorylation of sarcoplasmic proteins. Four categories of phosphorylated protein were identified by LC-MS/MS, involved in stress response (heat shock protein), glycometabolism (glycogen phosphorylase, glyceraldehyde-3-phosphate dehydrogenase), oxidation or reduction (superoxide dismutase), and others (myoglobin), the phosphorylation of which was affected by salting. Thus, salting may influence meat quality through protein phosphorylation, which regulates protein degradation and glycolysis.

Phosphoproteomic profiling of myofibrillar and sarcoplasmic proteins of muscle in response to salting

Caixia Zhang,Zhenyu Wang,Zheng Li,Qingwu Shen,Lijuan Chen,Lingling Gao,Dequan Zhang 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.4

A phosphoproteomic profile of myofibrillar and sarcoplasmic proteins of muscle inresponse to salting was investigated. Myofibrillar and sarcoplasmic proteins extracted from saltedmeat with 0, 1, 2, 3, 4, and 5% salt for 0, 2, 4, 6, 8, and 16 h were analyzed by SDS-PAGE electrophoresisand fluorescence staining. The global phosphorylation of myofibrillar proteins in salted meat was lowerthan that in control muscle at 16 h of salting (p<0.05), and the global phosphorylation of myofibrillarproteins in 3% salt-treated group at 16 h was the lowest. However, salting showed no significant effecton phosphorylation of sarcoplasmic proteins. Four categories of phosphorylated protein wereidentified by LC-MS/MS, involved in stress response (heat shock protein), glycometabolism (glycogenphosphorylase, glyceraldehyde-3-phosphate dehydrogenase), oxidation or reduction (superoxidedismutase), and others (myoglobin), the phosphorylation of which was affected by salting. Thus,salting may influence meat quality through protein phosphorylation, which regulates proteindegradation and glycolysis.