摘要
为探究牛肉宰后成熟过程中单磷酸腺苷活化蛋白激酶(adenosine monophosphate-activated proteinkinase,AMPK)对糖酵解、肌肉内环境及品质的影响,以0.50 mol/L 5-氨基咪唑-4-甲酰胺核苷(5-amino-4-imidazolecarboxamide,AICAR)处理的西杂牛背最长肌为对象,于4℃进行成熟,测定宰后成熟期间肌肉AMPKα基因(PRKAA1、PRKAA2)转录量、P-AMPK表达量、AMPK活性、糖酵解水平及品质指标的变化情况。结果表明:宰后24~120 h,处理组AMPKα基因转录量、P-AMPK表达量及AMPK活力均显著高于对照组(P<0.05);72~168 h,处理组pH值和肌糖原含量显著低于对照组(P<0.05),乳酸含量显著高于对照组(P<0.05);12~168 h,处理组L*、b*值及ATP、ADP、AMP和IMP含量均显著高于对照组(P<0.05),a*值显著低于对照组(P<0.05);24~120 h,处理组蒸煮损失率和肌原纤维小片化指数显著高于对照组(P<0.05),剪切力显著低于对照组(P<0.05)。AICAR通过激活AMPK并加快宰后糖酵解影响肌肉内环境、肉色、剪切力及肌纤维微观结构变化,加快宰后肌肉成熟进程,说明AMPK活性对宰后肌肉糖酵解及品质变化具有重要影响,且可通过调控宰后肌肉AMPK活性来调节肌肉品质。
With the aim of exploring the effect of adenosine monophosphate(AMP)-activated protein kinase(AMPK)on glycolysis,intramuscular environment and quality during the postmortem aging of beef muscle,changes in the transcription of AMPKαgenes(PRKAA1 and PRKAA2),the expression of phosphorylated AMPK(P-AMPK)gene,AMPK activity,glycolysis,and quality traits in Longissimus dorsi muscle samples injected with 0.50 mol/L 5-amino-4-imidazolecarboxamide(AICAR)were measured during postmortem aging at 4℃.The results showed that between 24 and 120 h postmortem,AMPKαtranscription,P-AMPK expression and AMPK activity in the AICAR treatment group were significantly higher than in the control group(P<0.05);between 72 and 168 h,pH value and muscle glycogen content in the treatment group were significantly lower than in the control group(P<0.05),whereas the reverse was true for lactic acid content(P<0.05);between 12 and 168 h,L*and b*values,and the contents of ATP,ADP,AMP and IMP in the treatment group were higher than in the control group(P<0.05),while a*value was significantly lower in the control group(P<0.05);from 24 to 120 h,the treatment group exhibited a significant increase in cooking loss and myofibril fragmentation index but a significant decrease in shear force than did the control group(P<0.05).These results showed that AICAR accelerated the postmortem aging process by activating AMPK and augmenting postmortem glycolysis,thus affecting intramuscular environment,meat color,shear force and muscle fiber microstructure.This indicates that AMPK activity has an important effect on muscle glycolysis and quality changes during postmortem aging,and meat quality can be controlled by regulating AMPK activity in postmortem muscles.
作者
高永芳
宫玉霞
杨雅媛
韩玲
余群力
朱跃明
韩广星
薄文喜
GAO Yongfang;GONG Yuxia;YANG Yayuan;HAN Ling;YU Qunli;ZHU Yueming;HAN Guangxing;BO Wenxi(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;Animal Workstation of Gannan Tibetan Autonomous Prefecture in Gansu Province,Gannan 747000,China;Zhangye Wanhe Grass Livestock Industry Technology Development Co.Ltd.,Zhangye 734000,China;National Beef Cattle Industrial Technology System,Linyi Station,Linyi 276000,China;Hebei Fucheng Wufeng Food Co.Ltd.,Langfang 065201,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第17期45-52,共8页
Food Science
基金
国家自然科学基金地区科学基金项目（31760482）
甘肃省重点研发计划项目（18YF1NA075）
现代农业（肉牛牦牛）产业技术体系建设专项（CARS-37）
