腺苷酸活化蛋白激酶活性及其级联效应对肉品品质的影响研究进展  

A Review of the Effect of AMP-Activated Protein Kinase(AMPK) Activity and AMPK Cascade on Meat Quality

作　　者：王宇 袁倩[1] 王柏辉[1] 杨蕾[1] 赵丽华[1] 靳烨[1] WANG Yu;YUAN Qian;WANG Bohui;YANG Lei;ZHAO Lihua;JIN Ye(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China)

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《食品科学》2018年第17期298-304,共7页Food Science

基　　金：国家自然科学基金地区科学基金项目(31660439);"十三五"国家重点研发计划重点专项(2016YFE0106200)

摘　　要：腺苷酸活化蛋白激酶(AMP-activated protein kinase,AMPK)是主要的细胞能量调节器。AMPK的活化将启动其级联效应,参与调节一系列机体能量代谢,如糖代谢、脂代谢和蛋白质代谢等,最终影响畜禽肉的品质。因此,AMPK及其下游信号通路有可能成为改善肉品品质的重要靶点。本文主要探讨AMPK的活化机制和级联效应,分析其对肉品品质的影响,从而为改善肉品品质提供理论依据。AMP-activated protein kinase(AMPK)is a major cellular energy regulator.The activation of AMPK can initiate a cascade of reactions,involved in regulating energy glucose,lipid and protein metabolisms,thereby affecting meat quality.AMPK and its downstream signaling pathways may be an important target to improve meat quality.In this article,we elucidate the activation mechanism and cascade effect of AMPK as well as its effect on meat quality,with the aim of providing a theoretical foundation for the improvement of meat quality.

关 键 词：腺苷酸活化蛋白激酶 级联效应 能量代谢 肉品品质 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]