Phosphofructokinase mainly affects glycolysis and influences meat quality in postmortem meat
文献类型： 外文期刊
作者： Ren, Chi 1 ; Bai, Yuqiang 1 ; Schroyen, Martine 2 ; Hou, Chengli 1 ; Li, Xin 1 ; Wang, Zhenyu 1 ; Zhang, Dequan 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Qual & Safety Harvest Storage Tra, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China
2.Univ Liege, Precis Livestock & Nutr Unit, Gembloux Agrobio Tech, Passage Deportes 2, B-5030 Gembloux, Belgium
3.Inst Food Sci & Technol, Chinese Acad Agr Sci, 2 Yuanmingyuan West Rd, Beijing 100193, Peoples R China
关键词： Glycolysis; Postmortem muscle; Phosphofructokinase; Pyruvate kinase; Hexokinase
期刊名称：FOOD BIOSCIENCE （ 影响因子：5.2； 五年影响因子：5.4 ）
ISSN： 2212-4292
年卷期： 2024 年 58 卷
页码：
收录情况： SCI
摘要： The aim of this study was to evaluate the comparative effects of hexokinase (HK), phosphofructokinase (PFK) and pyruvate kinase (PK) on glycolysis in postmortem meat. Three specific inhibitors were respectively added to postmortem lamb to produce a HK inhibition (HKI) group, a PFK inhibition (PFKI) group and a PK inhibition (PKI) group. Meat samples that assigned to these three groups and a control (CON) group were stored at 4 degrees C for 5 d. The results indicated that the activity of HK, PFK and PK were effectively restrained during storage. PFK activity was significantly correlated with lactate content (P < 0.05), but HK and PK activity showed a weak relationship with lactate content (P > 0.05). The myofibrillar fragmentation index of the PFKI and PKI groups were significantly lower than that of the CON and HKI groups (P < 0.05). The degradation levels of troponin T and desmin were the smallest in the PFKI group. The result of the myoglobin spectrum at 540 nm and 580 nm showed a decreasing level of oxymyoglobin after HK, PFK and PK inhibition. In conclusion, PFK showed a more dominant effect on glycolysis than HK and PK in postmortem muscle, which may provide a targeted strategy for meat quality regulation through glycolysis.
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