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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.
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.
Qingwu Gao,Erli Zhang,Na Jin 대한수학회 2015 대한수학회보 Vol.52 No.3
Recently, Li [12] gave an asymptotic formula for the ultimate ruin probability in a delayed-claim risk model with constant force of interest and pairwise quasi-asymptotically independent and extendedregularly- varying-tailed claims. This paper extends Li’s result to the case in which the risk model is perturbed by diffusion, the claims are consistently-varying-tailed and the main-claim interarrival times are widely lower orthant dependent.
Gao, Qingwu,Zhang, Erli,Jin, Na Korean Mathematical Society 2015 대한수학회보 Vol.52 No.3
Recently, Li [12] gave an asymptotic formula for the ultimate ruin probability in a delayed-claim risk model with constant force of interest and pairwise quasi-asymptotically independent and extended-regularly-varying-tailed claims. This paper extends Li's result to the case in which the risk model is perturbed by diffusion, the claims are consistently-varying-tailed and the main-claim interarrival times are widely lower orthant dependent.
Changxin Li,Xiang Li,Yuan Yu,Qingwu Zhang,Li Li,Hong Zhong,Shuai Wang 한국공업화학회 2022 Journal of Industrial and Engineering Chemistry Vol.105 No.-
Blast furnace slag (BFS), as a byproduct from manufacturing iron, served as a cost-effective raw materialfor preparation of hydroxyapatite-zeolite composite material (HAP-ZE); this research introduces a way ofsynthesizing hydroxyapatite-zeolite composite material (HAP-ZE) using BFS with alkaline fusion andhydrothermal treatment. According to analysis with XRD, FT-IR, BET, ICP, FE-SEM, EDX and elementalmapping, the major phases in the HAP-ZE composite material synthesized under the most desirable conditions(at aging time of 6 h and at Ca/P ratio (starting gel) = 1.67) were identified to be zeolite and HAPwith molar ratio of Ca/P = 1.61, Si/Al = 1.31, Na/Al = 1.75 and with a mean surface area of 44.22 m2.g 1. Moreover, the research found that the minor metals (Mg, Fe, K, etc.) generated from BFS have little influenceon the synthesis of HAP-ZE. The thus obtained HAP-ZE material has a great adsorption performancein removing Mn2+, NH4 + and phosphate ions mixed in water, on grounds of the higher ion-exchange capacitiesand abundantly existing Ca2+ ions in HAP-ZE structure. This novel process makes synthesizing HAPZEcomposite material from BFS possible and lays a great foundation for effective application of BFS.
Zhenyu Wang,Fan He,Weili Rao,Na Ni,Qingwu Shen,Dequan Zhang 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.2
Longissimus dorsi muscles from 3 goat species were assigned to high and low drip loss groups. Physio-chemical properties, sarcomere length, and proteome profiles were investigated. The high drip loss group had lower pH, higher brightness, and higher shear force values, and shorter sarcomere lengths than the low drip loss group. 22 differential proteins were identified between high and low loss groups. α-Enolase, NADH dehydrogenase, pyruvate dehydrogenase E1, HSP27, superoxide dismutase, peroxiredoxin-2, myosin, and the myosin light chain were among these proteins, which were metabolic enzymes, stress response factors, and structural proteins that affected glycolysis, oxidation, and muscle contraction. Drip loss was probably produced via proteins involved in glycolysis, oxidation, and muscle contraction.
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.