Journal
FOOD CHEMISTRY
Volume 252, Issue -, Pages 33-39Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.01.103
Keywords
mu-Calpain; Protein kinase A; Phosphorylation; Phosphoserine; Calcium
Funding
- National Agricultural Science and Technology Innovation Project
- National Natural Science Foundation of China [31471604]
- China Agriculture Research System in China [CARS-39]
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This study was aimed to determine the effect of phosphorylation/dephosphorylation regulated by protein kinase A (PKA) and alkaline phosphatase (AP) on mu-calpain activity at different Ca2+ concentrations. mu-Calpain was treated with AP or PKA at 0.01, 0.05, 0.1 and 1mM Ca2+. The pH value decreased in the AP group but remained stable in the control and PKA groups during incubation. Except samples incubated at 0.01 and 0.1mM Ca2+ for more than 20 min, mu-calpain incubated with PKA showed a higher degree of autolysis than control, but lower than the AP group. The content of a-helix structure of mu-calpain increased as phosphorylation level rose. Phosphorylation of mu-calpain at serine 255, 256, 476, 417 and 420 was identified. PKA catalyzed mu-calpain phosphorylation at serine 255, 256 and 476, located at domains II and III, positively regulated mu-calpain activity. These data demonstrated that dephosphorylation and PKA phosphorylation positively regulated mu-calpain activity, which was limited by increased Ca2+ concentration.
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