腺苷酸活化蛋白激酶(AMPK)活性对动物宰后糖酵解的影响

Effect of AMP-activated protein kinase on postmortem glycolysis

动物宰后其骨骼肌的能量代谢是影响宰后肉品品质的重要因素之一。在动物宰后的糖酵解中,腺苷酸蛋白活化激酶(AMP-activated proteinkinase,AMPK)可以通过对糖酵解关键限速酶活性的控制进而对宰后的糖酵解和肉的品质产生影响。文中综述了AMPK结构、其活性变化及活性调控对宰后糖酵解进程的影响,并对通过AMPK活性的人工调控来改善肉质提出了展望。

The postmortem energy metabolism of skeletal muscle has important effect on meat quality. Under the condition of postmortem anaerobic, the key kinase activity can be affected by AMP-activated protein kinase （ AMPK）, which will then affect the glycolysis and meat quality. In this review, the molecule structure of AMPK and the effect of its activity on glycolysis were introduced, and the possible methods to regulate AMPK activity were also raised.