Compound C, an inhibitor of AMP-activated protein kinase, inhibits glycolysis in mouse longissimus dorsi postmortem

• Published in: Meat science 2008-03, Vol.78 (3), p.323-330
• Main Authors: Shen, Qingwu W., Gerrard, David E., Du, Min
• Format: Article
• Language: English
• Subjects: AMPK; Biological and medical sciences; Compound C; enzyme inactivation; enzyme inhibition; enzyme inhibitors; Food industries; Fundamental and applied biological sciences. Psychology; Glycolysis; longissimus dorsi; Meat and meat product industries; meat quality; mice; pale soft exudative meat; pork; Postmortem muscle; protein kinases; PSE; rigor mortis
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2007.06.023

Pale, soft, and exudative (PSE) meat has been recognized for decades and causes huge economic loss to the meat industry due to its inferior quality. Although it has been well established that fast and excessive glycolysis combined with high temperature in muscle early postmortem is the cause of PSE meat, the molecular mechanisms associated with this abnormal glycolysis remain poorly defined. Our previous studies with mice and pigs suggest that AMPK regulates muscle glycolysis postmortem. To confirm further the role of AMPK in the regulation of postmortem glycolysis, we investigated the effects of intraperitoneal injection of compound C, a specific AMPK inhibitor, on AMPK activation and glycolysis in postmortem longissimus dorsi (LD) muscle of mice. Data showed that intraperitoneal injection of compound C inhibited AMPK activation in postmortem mouse LD muscle. Simultaneously, injection of compound C inhibited glycolysis and increased muscle pH corroborating of our previous observations that postmortem glycolysis is inhibited in AMPK knockout mice. This study firmly supports that AMPK regulates glycolysis in postmortem skeletal muscle and suggests that AMPK can be a target to control postmortem glycolysis, preventing incidence of PSE meat.