NO对宰后牛肉成熟过程中AMPK活性、糖酵解及持水力的影响  

Effect of NO on AMPK Activity,Glycolysis and Water-holding Capacity in Beef during Postmortem Aging

作　　者：李乔 马纪兵 余群力[1] 韩玲[1] LI Qiao;MA Jibing;YU Qunli;HAN Ling(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品科学》2021年第12期17-23,共7页Food Science

基　　金：国家自然科学基金地区科学基金项目(31760482);现代农业(肉牛牦牛)产业技术体系建设专项(CARS-37);甘肃省科技计划资助项目(20YF3NA016)。

摘　　要：为研究宰后牛肉中NO对一磷酸腺苷活化蛋白激酶(AMP-activated proteinkinase,AMPK)活性、糖酵解及肉品持水力的级联调控作用。以NO释放剂二乙烯三胺(diethylenetriamine,DETA)、一氧化氮合成酶抑制剂亚硝基左旋精氨酸甲酯(L-nitro-arginine methyl ester,L-NAME)、DETA+Compound C(AMPK抑制剂)处理的牛臀股四头肌为研究对象,在成熟0、6、12、24、48、72 h分析NO含量、AMPK活性、糖酵解关键酶活性、蛋白质溶解性以及持水力等指标变化。结果显示,AMPK活性在0、6、12 h L-NAME组显著低于对照组(P<0.05),DETA组显著高于对照组(P<0.05)。L-NAME组己糖激酶和磷酸果糖激酶活性在6、12 h显著低于对照组(P<0.05),pH值在6、12、24 h显著高于对照组(P<0.05),总蛋白溶解性在6、12、24、48、72 h高于对照组(P<0.05),离心损失在6、12、24、48、72 h低于对照组(P<0.05),以上指标在NO促进组和对照组之间没有显著差异(P>0.05)。然而,NO促进+AMPK抑制组己糖激酶和磷酸果糖激酶活性在6、12 h显著低于其他3组(P<0.05),p H值在6、12、24 h则显著高于另外3组(P<0.05),总蛋白溶解性在6、12、24、48、72 h显著高于其他3组(P<0.05),离心损失在6、12、24、48、72 h显著低于其他3组(P<0.05)。结果表明,牛肉在宰后成熟初期,NO通过激活AMPK进一步增强己糖激酶和磷酸果糖激酶的活性和糖酵解速率,使牛肉p H值、总蛋白溶解性和持水力均降低。该研究结果可为揭示宰后牛肉品质劣变内源因素及后期开展肉品质控制相关研究提供一定理论依据。The purpose of this study was to explore the cascade regulation of NO on the AMP-activated protein kinase(AMPK)activity,glycolysis and water-holding capacity(WHC)in beef during postmortem aging.Beef quadriceps femoris treated with the NO release agent DETA,the nitric oxide synthase(NOS)inhibitor L-nitro-arginine methyl ester(L-NAME)or the AMPK inhibitor DETA+compound C were tested for NO content,AMPK activity and the key enzyme activities related to glycolysis,protein solublity and WHC after 0,6,12,24,48 and 72 h of postmortem aging.The results showed that at 0,6 and 12 h postmortem,AMPK activity was significantly lower in the L-NAME-treated group than in the control group(P<0.05),while it was significantly higher in the DETA-treated group than in the control group(P<0.05).The activity of hexokinase(HK)and phosphofructokinase(PFK)in the L-NAME-treated group were significantly lower than those in the control group at 6 and 12 h(P<0.05),whereas the pH was significantly higher than that in the control group at 6,12 and 24 h(P<0.05).Moreover,the total protein solubility was higher than that in the control group at 6,12,24,48 and 72 h(P<0.05),while the centrifugal loss was lower than that in the control group at these time points(P<0.05).On the other hand,there was no significant difference in any of the above indexes between the NO-promoted group and the control group(P>0.05).However,the activity of HK and PFK in the NO-promoted+AMPK inhibited group were significantly lower than in the other three groups at 6 and 12 h(P<0.05),while the pH was significantly higher than in the other three groups at 6,12 and 24 h(P<0.05);the total protein solubility was significantly higher than in the other three groups at 6,12,24,48 and 72 h(P<0.05),while the opposite was true for centrifugal loss at these times(P<0.05).From these results,it was shown that at the early post-mortem aging stage,NO enhanced the activity of HK and PFK and glycolysis rate by activating AMPK,which thereby reduced the pH,total protein solubility and WHC of b

关 键 词：NO AMPK活性 糖酵解 蛋白溶解性 持水力 牛肉 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]