PPM1J regulates meat quality feature and glycerophospholipids composition in broiler by modulating protein dephosphorylation

IF 6.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY NPJ Science of Food Pub Date : 2024-11-07 DOI:10.1038/s41538-024-00335-1
Manting Ma, Xin Yang, Yanan Zhang, Shuang Wang, Chenglong Jin, Weiguang Xia, Wei Chen, Bolin Cai, Chuntian Zheng
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Abstract

The quality of broiler meat affects consumers’ purchasing decisions. Numerous studies have shown that phosphorylation of proteins in muscle can affect muscle quality. Here, metabolomics and transcriptomics were used to systematically identify the genetic regulation of differences in meat flavor among different broiler. By constructing the meat flavor-related metabolite-gene networks, we identified that protein phosphatase magnesium/manganese-dependent 1J (PPM1J), which is known to regulate a range of biological processes by modulating reversible protein phosphorylation, was a differentially expressed gene with the highest connectivity to meat flavor-related metabolites. Gain- and loss-of-function analysis revealed that PPM1J induced muscular atrophy, improved meat quality and regulated the composition of glycerophospholipids. More importantly, phosphoproteome and metabolome results found that PPM1J participates in the regulation of meat quality feature and glycerophospholipids composition by catalyzing protein dephosphorylation. Our study provides a basis for further understanding the molecular mechanism of meat quality feature and glycerophospholipids composition in broiler.

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PPM1J 通过调节蛋白质去磷酸化调节肉鸡的肉质特征和甘油磷脂组成
肉鸡的肉质会影响消费者的购买决定。大量研究表明,肌肉中蛋白质的磷酸化会影响肌肉质量。本文利用代谢组学和转录组学系统地鉴定了不同肉鸡肉质风味差异的遗传调控。通过构建肉味相关代谢物-基因网络,我们发现蛋白磷酸酶镁/锰依赖性1J(PPM1J)是与肉味相关代谢物连接度最高的差异表达基因。功能增益和功能缺失分析表明,PPM1J 能诱导肌肉萎缩、改善肉质并调节甘油磷脂的组成。更重要的是,磷酸化蛋白组和代谢组结果发现,PPM1J通过催化蛋白质去磷酸化参与了肉质特征和甘油磷脂组成的调控。我们的研究为进一步了解肉鸡肉质特征和甘油磷脂组成的分子机制提供了基础。
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来源期刊
NPJ Science of Food
NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
7.50
自引率
1.60%
发文量
53
期刊介绍: npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.
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