为研究活性氧(reactive oxygen species, ROS)诱导腺苷一磷酸活化蛋白激酶(adenosine monophosphate activated protein kinase, AMPK)通路对宰后牦牛肉成熟过程中糖酵解及肉品质的影响,以H2O2、活性氧清除剂N-乙酰基-L-半胱氨酸(N-acetyl-L-cysteine,NAC)、H2O2+Compound C(AMPK抑制剂)处理的牦牛背最长肌为研究对象,测定了成熟过程中AMPK级联反应相关指标、糖酵解代谢指标及肉品质指标的变化。结果表明,宰后初期,活性氧诱发胞浆Ca2+浓度显著升高(P＜0.05);在6~24 h,牦牛肉钙/钙调素依赖性蛋白激酶激酶β(calcium/calmodulin-dependent protein kinase kinase Beta,CaMKKβ)活力及AMPK活力H2O2组均显著(P＜0.05)高于NAC组;在12~48 h,丙酮酸激酶活力H2O2组显著(P＜0.05)高于其他组,致使H2O2组乳酸积累量显著(P＜0.05)高于NAC组及AMPK抑制剂组,极限pH值低于NAC组及AMPK抑制剂组(P＞0.05);H2O2组剪切力显著(P＜0.05)低于其他组,清除活性氧的NAC组蒸煮损失显著(P＜0.05)低于其他组。综上所述,宰后牦牛肉成熟过程中,活性氧通过诱导AMPK通路加速肌糖原降解,致使pH值下降,促进了糖酵解代谢;活性氧能够通过AMPK途径提高肉的嫩度,清除活性氧能够显著提高肉的保水性。
In order to study the effect of adenosine 5′-monophosphate-activated protein kinase (AMPK) pathway inducted by reactive oxygen species on glycolysis and meat quality during postmortem aging, the changes of AMPK cascade reaction, glycolysis metabolism and meat quality in Yak longissimus dorsi muscle injected with H2O2, NAC (reactive oxygen species scavenger) and H2O2 + Compound C (AMPK inhibitor) were measured. The results showed that the concentration of Ca2+ in cytoplasm was significantly increased by ROS at the early postmortem aging (P<0.05). At 6-24 h, CaMKKβ activity and AMPK activity of yak meat in the H2O2 group were significantly higher than those in the NAC group (P<0.05). At 12-48 h, the activity of pyruvate kinase in the H2O2 group was significantly higher than that of the other groups (P<0.05), resulting in significantly higher accumulation of lactic acid in the H2O2 group than that in the NAC group and the AMPK inhibitor group (P<0.05), and lower ultimate pH value than that in the NAC group and the AMPK inhibitor group (P>0.05). The shear stress in the H2O2 group was significantly lower than that in the other groups (P<0.05), and the cooking loss in the NAC group was significantly lower than that of the other groups (P<0.05). In conclusion, ROS can accelerate muscle glycogen degradation, decrease pH value and promote glycolysis metabolism by inducing AMPK pathway during postmortem aging. ROS can improve meat tenderness through AMPK pathway. Removal of ROS can significantly improve the water holding capacity of meat.
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