Effect of AMP-activated Protein Kinase on Glycolysis in Mutton

doi:10.7506/spkx1002-6300-201005053

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (5): 237-239.doi: 10.7506/spkx1002-6300-201005053

• Bioengineering • Previous Articles Next Articles

Effect of AMP-activated Protein Kinase on Glycolysis in Mutton

MA Xia，LI Ze，JIN Ye*

(College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China)

Received:2009-07-24 Revised:2009-10-31 Online:2010-03-01 Published:2010-12-29
Contact: JIN Ye E-mail:jinyeyc@yahoo.com.cn

Abstract

Abstract:

In order to investigate the effect of AMP-activated protein kinase (AMPK) on glycolysis in biceps femoris muscle from postmortem Mongolia sheep carcases, lactic acid concentration, hexokinase activity and pH change were determined after the inhibition of AMPK activity in mutton muscle samples by araA. Results indicated that the inhibition of AMPK activity resulted in a significant decrease in lactic acid accumulation (P＜0.01), an obvious inhibition of hexokinase activity (P＜0.01), and a great reduction in the rate of pH decrease (P＜0.01). Moreover, a regular change in three indices was also observed due to the change of AMPK activity.

Key words: AMPK, mutton, glycolysis

CLC Number:

TS251.53

MA Xia，LI Ze，JIN Ye*. Effect of AMP-activated Protein Kinase on Glycolysis in Mutton[J]. FOOD SCIENCE, 2010, 31(5): 237-239 https://doi.org/10.7506/spkx1002-6300-201005053

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Effect of AMP-activated Protein Kinase on Glycolysis in Mutton

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