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Publishing Language: Chinese | Open Access

Temperature Fluctuations Affected the Activity of Triosephosphate Isomerase by Regulating Phosphorylation and Nitrosylation

Saisai WU1,2 Zhenyu WANG1Yuqiang BAI1Chengli HOU1Weili RAO2Xin LI1 ( )Zhisheng ZHANG2Dequan ZHANG1,2
Key Laboratory of Agro-products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
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Abstract

In this study, triosephosphate isomerase was incubated in the presence of exogenous protein kinase A and S-nitrosoglutathione to elucidate the regulatory effects of phosphorylation and nitrosylation on the enzyme’s activity as a function of incubation time. High expression models of triosephosphate isomerase modification by phosphorylation and nitrosylation were constructed under different temperature conditions. The results showed that after 6 h incubation at 4 ℃, the triosephosphate isomerase activity, phosphorylation and nitrosylation levels of the control group were significantly lower than those of the constant temperature + modification group, suggesting that phosphorylation and nitrosylation worked together to improve the activity of triosephosphate isomerase. Compared with the constant temperature + modification group, the effect of phosphorylation on the activity of triosephosphate isomerase was weaker in the amplitude fluctuation + modification group, but stronger in the frequency fluctuation + modification group. After 6 h incubation, the relative content of β-sheet was significantly higher and that of random coil was significantly lower in both fluctuating temperature + modification groups than in the constant temperature + modification group. Atomic force microscopic (AFM) observation found that for all three treatment groups, the dimension of triosephosphate isomerase was smaller at 12 h than at 0 h, but no difference was observed among the three treatment groups. In conclusion, the increase in phosphorylation and nitrosylation levels slowed down the decline in the activity of triosephosphate isomerase in vitro at 4 ℃, and amplitude or frequency fluctuations of incubation temperature affected the regulatory effect of phosphorylation and nitrosylation on triosephosphate isomerase activity, leading to increased activity in the early stages of incubation and inhibiting the structural transition from order to disorder.

CLC number: TS251.1 Document code: A Article ID: 1002-6630(2025)09-0139-09

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Food Science
Pages 139-147

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Cite this article:
WU S, WANG Z, BAI Y, et al. Temperature Fluctuations Affected the Activity of Triosephosphate Isomerase by Regulating Phosphorylation and Nitrosylation. Food Science, 2025, 46(9): 139-147. https://doi.org/10.7506/spkx1002-6630-20240924-180

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Received: 24 September 2024
Published: 15 May 2025
© Beijing Academy of Food Sciences 2025.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).