Promotion effect of salt on intramuscular neutral lipid hydrolysis during dry-salting process of porcine (biceps femoris) muscles by inducing phosphorylation of ATGL, HSL and their regulatory proteins of Perilipin1, ABHD5 and G0S2

[Display omitted] •3% salt amount curing could significantly increase the intramuscular TG hydrolysis.•Salting (≤ 5% salt) could markedly induce the adipocyte protein phosphorylation.•Both ATGL and HSL could be activated by salt through inducing phosphorylation.•Perilipin1 was key regulator of TG hy...

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Published in:Food chemistry 2022-03, Vol.373 (Pt B), p.131597-131597, Article 131597
Main Authors: Pan, Jiajing, Zhao, Shilin, He, Lichao, Zhang, Min, Li, Chengliang, Huang, Shuangjia, Wang, Jiamei, Jin, Guofeng
Format: Article
Language:English
Subjects:
Animals
Dry-salting
Hamstring Muscles - metabolism
Hydrolysis
Lipase - genetics
Lipase - metabolism
Lipase activity
Lipids
Lipolysis
Perilipin
Phosphorylation
Porcine muscles
Protein kinase activity
Protein phosphorylation
Sterol Esterase - genetics
Sterol Esterase - metabolism
Swine
Triglyceride hydrolysis
Triglycerides
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Summary:[Display omitted] •3% salt amount curing could significantly increase the intramuscular TG hydrolysis.•Salting (≤ 5% salt) could markedly induce the adipocyte protein phosphorylation.•Both ATGL and HSL could be activated by salt through inducing phosphorylation.•Perilipin1 was key regulator of TG hydrolysis in BF muscle during salting process. Towards a better understanding of the formation mechanism of salt on intramuscular triglyceride (TG) hydrolysis occurring in biceps femoris (BF) muscles during dry-salting process, the changes of TG hydrolysis, TG hydrolysis activity and phosphorylation of adipose triglyceride lipase (ATGL) and hormone sensitive lipase (HSL) as well as their regulatory proteins (Perilipin1, ABHD5, G0S2) with different salt content (0%, 1%, 3%, 5%) and salting time (the first and third day) were analyzed. The results showed that dry-salting significantly increased the TG hydrolase activity and hydrolysis extent with salting process proceed (P 
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2021.131597