Effect of Energy Metabolism Regulated by AMPK Activation on Meat Color Stability of Postslaughter Yak Meat

CHEN Lianhong; WANG Linlin; GAO Daiwei

doi:10.13386/j.issn1002-0306.2021020037

Volume 42 Issue 22

Nov. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(22): 37-46. > DOI: 10.13386/j.issn1002-0306.2021020037

CHEN Lianhong, WANG Linlin, GAO Daiwei. Effect of Energy Metabolism Regulated by AMPK Activation on Meat Color Stability of Postslaughter Yak Meat[J]. Science and Technology of Food Industry, 2021, 42(22): 37−46. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021020037.

Citation:

PDF (5205 KB)

Effect of Energy Metabolism Regulated by AMPK Activation on Meat Color Stability of Postslaughter Yak Meat

College of Life Science and Technology, Southwest Minzu University, Chengdu 610041, China

More Information

Received Date: February 04, 2021
Available Online: September 16, 2021

Graphical Abstract

Abstract

Abstract

In order to explore the effect of AMPK activation-regulated energy metabolism on meat color stability of yak meat during the maturation of yak meat, this experiment took the yak longissimus dorsi muscle as the research object, treated it with AMPK activator(AICAR) and inhibitor(Compound C), and placed it at 4 ℃ for maturation. AMPK activity, flesh color and energy metabolism related indexes were measured at the corresponding maturation time point, and the correlation analysis between flesh color and energy metabolism indexes was performed. The results showed that compared with the control group, the AMPK activity of the AICAR group increased by 13.17%, while the inhibitory group decreased by 9.03% after 12 h of maturation, indicating that AICAR had an activating effect on AMPK activity, while Compound C had a significant inhibitory effect on AMPK activity effect. With the extension of maturity time, the L^* value, a^* value and the activity of hexokinase all showed a trend of increasing first and then decreasing. The b^* value, H^* value, and lactic acid content all showed a gradual upward trends, among which L^*, b^* and H^* were always AICAR group>control group>compound C group, and a^* value was always AICAR group<control group<compound C group. During the maturation period, the pH value, creatine kinase activity and glycogen synthase activity of the three groups decreased first and then slowly increased. TMb content, OMb content, MetMbR activity glycogen content, LDH activity and NADH content showed a downward trends, while MMb content increased. When the AICAR group, compound C group and control group matured to 168 hours, their TMb content decreased by 34.52%, 31.63%, and 33.67%, respectively, and OMb content decreased by 41.38%, 40.40%, and 40.57%, respectively, MetMbR activity was only 39.74%, 42.72% and 41.41% of 6 h, while MMb content increased by 310%, 291% and 309%, respectively. From a trend point of view, the inhibition of AMPK activity could increase make NADH content, glycogen content, glycogen synthase activity, creatine kinase activity and LDH activity, and reduce hexokinase activity and lactic acid content. Correlation analysis showed that the increasing of NADH content, glycogen content, LDH activity, hexokinase activity and the decreasing of lactic acid content, creatine kinase activity, glycogen synthase activity could improve the stability of flesh color to a certain extent. Inhibition of AMPK activity could increase NADH content, creatine kinase activity and glycogen synthase activity, while reduc lactic acid content and hexokinase activity. In summary, the inhibition of AMPK activity was conducive to beneficial to the stability of the flesh color of the yak longissimus dorsi muscle during maturation. During the maturation of the yak longissimus dorsi muscle, the inhibition of AMPK activity could increase NADH content, glycogen content, LDH activity and reduce lactic acid to maintain the stability of flesh color.
- AMPK activation,
- yak meat,
- meat color,
- aging,
- energy metabolism

FullText(HTML)

References (26)

References

[1]	ARIHARA K, CASSENS R G, GREASER M L, et al. Localization of metmyoglobin-reducing enzyme(NADH-cytochrome b5 reductase) system components in bovine skeletal muscle[J]. Meat Science,1995,39(2):205−213.
[2]	JOSEPH P, NAIR M N, SUMAN S P. Application of proteomics to characterize and improve color and oxidative stability of muscle foods[J]. Food Research International,2015,76(4):938−945.
[3]	陈标, 满玉蓉, 高柳玲, 等. AMPK调控能量代谢研究进展[J]. 生物学杂志,2017,34(5):78−82. [CHEN B, MAN Y R, GAO L L, et al. Advances in the regulation of energy metabolism by AMPK[J]. Journal of Biology,2017,34(5):78−82. doi: 10.3969/j.issn.2095-1736.2017.05.078
[4]	宋晓彬. AMPK活性对宰后羊肉糖酵解和肉品质的影响[D]. 呼和浩特: 内蒙古农业大学, 2014. SONG X B. Effect of AMPK activity on glycolysis and meat quality of post-slaughtered mutton[D]. Hohhot: inner Mongolia Agricultural University, 2014.
[5]	李泽. AMPK活性对宰后羊肉能量代谢和肉质的影响及其机理研究[D]. 呼和浩特: 内蒙古农业大学, 2010. LI Z. Effect of AMPK activity on energy metabolism and meat quality of postmortem mutton and its mechanism[D]. Hohhot: Inner Mongolia Agricultural University, 2010.
[6]	陈鹏, 孟丽. AMPK对宰后畜禽肌肉能量代谢的调节作用[J]. 饲料博览,2017(3):10−13. [CHEN P, MENG L. Regulatory effect of AMPK on muscle energy metabolism of postmortem livestock and poultry[J]. Feed Expo,2017(3):10−13. doi: 10.3969/j.issn.1001-0084.2017.03.003
[7]	侯艳茹, 赵雅娟, 尹丽卿, 等. AMPK与糖脂代谢以及肉品质间相关性研究进展[J]. 食品工业,2017,38(3):234−238. [HOU Y R, ZHAO Y J, YIN L Q, et al. Research progress on the correlation between AMPK and glucose and lipid metabolism and meat quality[J]. Food Industry,2017,38(3):234−238.
[8]	马霞. AMPK活性变化对宰后羊肉肉质的影响[D]. 呼和浩特: 内蒙古农业大学, 2010. MA X. Effect of AMPK activity on meat quality of post-slaughtered mutton[D]. Hohhot: Inner Mongolia Agricultural University, 2010.
[9]	董笑含. AMPK活性调节对宰后不同温度处理及不同部位牛肉能量代谢的影响[D]. 泰安: 山东农业大学, 2017. DONG X H. Effects of AMPK activity regulation on energy metabolism of different postmortem temperature treatments and different parts of beef[D]. Tai'an: Shandong Agricultural University, 2017.
[10]	KRZYWICKI K. The determination of haem pigments in meat[J]. Meat Science,1982,7(1):29−36. doi: 10.1016/0309-1740(82)90095-X
[11]	王琳琳. Cyt-c释放和介导宰后牦牛肉线粒体凋亡途径激活机制及对嫩度影响的研究[D]. 兰州: 甘肃农业大学, 2018. WANG L L. Study on the mechanism of Cyt-c release and mediating the activation of mitochondrial apoptosis pathway and its effect on tenderness in postmortem yak meat[D]. Lanzhou: Gansu Agricultural University, 2018.
[12]	高永芳, 宫玉霞, 杨雅媛, 等. AMPK活性对宰后牛肉糖酵解、肌肉内环境及品质的影响[J]. 食品科学,2019,40(17):45−52. [GAO Y F, GONG Y X, YANG Y Y, et al. Effects of AMPK activity on glycolysis, muscle environment and quality of postmortem beef[J]. Food Science,2019,40(17):45−52. doi: 10.7506/spkx1002-6630-20180923-249
[13]	梁俊芳. AMPKα亚基对小鼠骨骼肌生长发育及宰后糖酵解过程的影响[D]. 呼和浩特: 内蒙古农业大学, 2013. LIANG J F. Effects of AMPKα subunit on skeletal muscle growth and postmortem glycolysis in mice[D]. Hohhot: Inner Mongolia Agricultural University, 2013.
[14]	罗亚兰. 乳酸脱氢酶在冷却牛肉肉色稳定性和高铁肌红蛋白还原中的作用机理研究[D]. 兰州: 甘肃农业大学, 2017. LUO Y L. Study on the mechanism of lactate dehydrogenase in color stability and ferrimyoglobin reduction of chilled beef[D]. Lanzhou: Gansu Agricultural University, 2017.
[15]	曹丽. 不同部位和温度处理对牛宰后AMPK活性、能量代谢和肉品质的影响[D]. 泰安: 山东农业大学, 2015. CAO L. Effects of different parts and temperature treatments on postmortem AMPK activity, energy metabolism and meat quality of cattle[D]. Taian: Shandong Agricultural University, 2015.
[16]	刘佳东. 宰后牦牛肉成熟机理及肉用品质变化研究[D]. 兰州: 甘肃农业大学, 2011. LIU J D. Study on ripening mechanism and meat quality changes of post-slaughtered yak[D]. Lanzhou: Gansu Agricultural University, 2011.
[17]	袁倩, 王宇, 苏琳, 等. 饲养方式对苏尼特羊肌内脂肪沉积途径AMPK-ACC-CPT1通路和肉品品质的影响[J]. 食品科学,2019,40(1):31−36. [YUAN Q, WANG Y, SU L, et al. Effects of feeding methods on AMPK-ACC-CPT1 pathway and meat quality of intramuscular fat deposition pathway in Sunita sheep[J]. Food Science,2019,40(1):31−36. doi: 10.7506/spkx1002-6630-20171107-076
[18]	刘佳东, 余群力, 李永鹏. 宰后冷却牦牛肉排酸过程中肉用品质的变化[J]. 甘肃农业大学学报,2011,46(2):111−114. [LIU J D, YU Q L, LI Y P. Changes of meat quality during acid excretion of postmortem cooled yak meat[J]. Journal of Gansu Agricultural University,2011,46(2):111−114. doi: 10.3969/j.issn.1003-4315.2011.02.022
[19]	陈骋. 脂质氧化和抗氧化因子对牦牛肉肌红蛋白稳定性及高铁肌红蛋白还原能力的影响[D]. 兰州: 甘肃农业大学, 2016. CHEN Y. Effects of lipid oxidation and antioxidant factors on myoglobin stability and ferrimyoglobin reduction ability of yak meat[D]. Lanzhou: Gansu Agricultural University, 2016.
[20]	MCKENNA D R, MIES P D, BAIRD B E, et al. Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles[J]. Meat Science,2005,70(4):665−682. doi: 10.1016/j.meatsci.2005.02.016
[21]	葛长荣, 马美湖. 肉与肉制品工艺学[M]. 北京: 中国轻工业出版社, 2003: 85−87. GE C R, MA M H. Meat and meat products technology[M]. Beijing: China Light Industry Press, 2003: 85−87.
[22]	KURTH-KRACZEK E J, HIRSHMAN M F, GOODYEAR L J, et al. 5’AMP-activated protein kinase activation causes GLUT4 translocation in skeletal muscle[J]. Diabetes,1999,48(8):1667−1671. doi: 10.2337/diabetes.48.8.1667
[23]	焦斐, 杨富民, 阎萍, 等. 牦牛PRKAG3基因部分序列多态性分析[J]. 江苏农业科学,2012,40(8):14−17. [JIAO F, YANG F M, YAN P, et al. Analysis of partial sequence polymorphism of PRKAG3 gene in yak[J]. Jiangsu Agricultural Sciences,2012,40(8):14−17. doi: 10.3969/j.issn.1002-1302.2012.08.006
[24]	KIM Y H, KEETON J T, HUNT M C, et al. Effects of L- or D-lactate-enhancement on the internal cooked colour development and biochemical characteristics of beef steaks in high-oxygen modified atmosphere[J]. Food Chemistry,2010,119(3):918−922. doi: 10.1016/j.foodchem.2009.07.054
[25]	KIM Y H, KEETON J T, YANG H S, et al. Color stability and biochemical characteristics of bovine muscles when enhanced with L- or D-potassium lactate in high-oxygen modified atmospheres[J]. Meat Science,2009,82(2):234−240.
[26]	HOLMES B F, KURTH-KRACZEK E J, WINDER W W. Chronic activation of 5′-AMP-activated protein kinase, increases GLUT-4, hexokinase, and glycogen in muscle[J]. Journal of Applied Physiology,1999,87(5):1990−1995. doi: 10.1152/jappl.1999.87.5.1990

Supplements (0)

Cited By

Cited by

Periodical cited type(6)

1.	王红伟，张帆，马丽丽，郑鄢燕，左进华，王清，李玲. NO处理对苦瓜采后贮藏品质的影响. 食品研究与开发. 2024(04): 24-30 .
2.	张丹，贾嘉懿，张敏. 短期超低氧处理抑制花生芽常温物流褐变作用的研究. 食品与发酵工业. 2024(19): 289-298 .
3.	李自芹，李文绮，陈雅，张正红，刘成江，贾文婷. 过氧化氢纳米雾化熏蒸对黄豆芽贮藏品质及生理特性的影响. 食品安全质量检测学报. 2023(19): 107-114 .
4.	宋丛丛，赵垚垚，李昂，林琼，段玉权. NO处理对采后映霜红桃果实冷害及呼吸作用的影响. 核农学报. 2022(09): 1826-1833 .
5.	邢颖，徐怀德. 果蔬贮藏保鲜过程中果胶酶变化的研究进展. 食品工业科技. 2022(23): 401-407 . 本站查看
6.	李梦蝶，谢湘汝，李娟娟. 鲜莲子采后保鲜的研究进展. 湖北工程学院学报. 2022(06): 61-67 .