一磷酸腺苷活化蛋白激酶的活性调控对宰后羊肉糖酵解的影响

Effects of AMPK Activity on Glycolysis in Postmortem Lamb Muscle

使用一磷酸腺苷活化蛋白激酶(AMPK)的激活剂和抑制剂,对宰后羊肉的AMPK活性进行调节,研究其对宰后羊肉糖酵解的影响,探讨肌肉宰后生理的机理。结果表明:激活剂提高宰后羊肉的AMPK活性(P<0.05),抑制剂降低了宰后羊肉的AMPK活性(P<0.05);AMPK活性的提高加快宰后肌糖原含量(P>0.05)和pH值的下降速度(P<0.05),增加乳酸蓄积量(P<0.05),提高己糖激酶(P<0.05)和乳酸脱氢酶的活性(P>0.05);AMPK活性的下降则减缓宰后肌糖原含量(P<0.05)和pH值的下降速度(P<0.05),减少乳酸蓄积量(P<0.01),降低己糖激酶(P<0.05)和乳酸脱氢酶的活性(P<0.05)。实验表明AMPK活性升高能够促进糖酵解,AMPK活性降低则减缓糖酵解。

Glycolysis in postmortem lamb muscle was investigated through AMP-activated protein kinase （AMPK） activity modulation using AMPK activators and inhibitors, which could be used to explore physiological mechanisms of postmortem lamb muscle. Results revealed that AMPK activity in postmortem lamb muscle exhibited a significant increase （P 〈 0.05） and decrease （P 〈 0.05） using its activators and inhibitors, respectively. The enhanced AMPK activity promoted the declining rate of glycogen content （P 〉 0.05） and pH （P 〈 0.05）, increased the accumulation of lactate （P 〈 0.05）, hexokinase activity （P 〈 0.05） and lactate dehydrogenase activity （P 〈 0.05） in postmortem lamb muscle; in contrast, opposite results were observed under the condition with reduced AMPK activity. Therefore, elevated AMPK activity can promote glycolysis and attenuated AMPK activity can alleviate glycolysis in postmortem lamb muscle.