The significance of the activity of glycogen debranching enzyme in glycolysis in porcine and bovine muscles

Ylä-Ajos, Maria; Ruusunen, Marita; Puolanne, Eero

doi:10.1016/j.meatsci.2005.09.004

Cited by 26 publications

(12 citation statements)

References 43 publications

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“…Additionally, during glycogenolysis some part of free glucose was liberated by glycogen debranching enzyme that hydrolyses α1‐6 bonds of glucosyl branches (Kylä‐Puhju and others ). The results of the study of Ylä‐Ajos and others (, ) showed that activity of phosphorylase and glycogen debranching enzyme as well as the relation between these enzymes depend on animal species, muscle, and RN genotype, and affect the ultimate pH of muscle. Zhu and others () stated that many authors have treated glycogen phosphorylase as a crucial index, which could indicate the presence of PSE meat in turkey and pork.…”

Section: Discussionmentioning

confidence: 99%

Sarcoplasmic Protein Profile from Drip Loss in Relation to Pork Quality

Przybylski

Kaczor

Żelechowska

et al. 2016

Journal of Food Science

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The aim of this research was to correlate the sarcoplasmic protein profile of the natural drip loss of muscle with the technological and sensory quality of pork meat. Material for analysis was taken from 14 PenArLan pigs. Simple analysis of relationships between the test protein and meat quality traits showed that they adopt a range of from -0.58 to 0.72. It has been shown that the significance of glycolysis expressed as level of glycogen and lactic acid may be 86% (coefficient of correlations, C = 0.93), explained by the amount of certain enzymes. The higher relation has been obtained between studied enzymes and value of pH , L and b parameters of raw meat (98%; C = 0.99). By contrast, L and a parameters, sour flavor, and tenderness of grilled meat in 79% can be explained based on the content of the enolase, glyceraldehyde-3-phosphate dehydrogenase, and phosphoglycerate mutase (C = 0.89). The results of the multiple regression showed that amount of lactic acid was related to the quantity of the 3 enzymes: phosphofructokinase, AMP deaminase, phosphorylase b/phosphorylase b kinase (r = 0.88).

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Section: Discussionmentioning

confidence: 99%

Sarcoplasmic Protein Profile from Drip Loss in Relation to Pork Quality

Przybylski

Kaczor

Żelechowska

et al. 2016

Journal of Food Science

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“…This situation is different in cattle, since it has been demonstrated that the GDE activity in cattle is lower than in pigs, measured in L. dorsi (Ylä-Ajos, Ruusunen, & Puolanne, 2006). Also, according to the results obtained by Du et al (2005) and Liang, Yang, Zhuc, Jina, and Du (2013) on AMPK knockout mice, using also mice with β-adrenergic blockers and subjected to exercise, when compared with normal rats, AMPK would participate from the start of the postmortem anaerobic glycolysis and would have direct effect on the final muscle pH 24 (higher) in AMPK knockout mice subjected to exercise.…”

Section: Muscle Enzyme Activities According To Ph Categorization and mentioning

confidence: 97%

Glycolytic potential and activity of adenosine monophosphate kinase (AMPK), glycogen phosphorylase (GP) and glycogen debranching enzyme (GDE) in steer carcasses with normal (<5.8) or high (>5.9) 24h pH determined in M. longissimus dorsi

et al. 2015

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“…The reduction in pH during the post mortem process is a result of muscle effort to maintain constant the levels of adenosine triphosphate (ATP). Therefore, the available energy reserves in the form of muscle glycogen begin to be metabolized via anaerobic glycolysis, forming lactate, and their accumulation in the tissue favors a gradual decrease in intramuscular pH (Ylä-Ajos et al, 2006).…”

Section: Resultsmentioning

confidence: 99%

Heat shock proteins on beef quality

Moncau

Rosa

Eler

et al. 2018

Pesq. agropec. bras.

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The objective of this work was to quantify heat shock proteins (HSP) 27 and 70 in the Longissimus dorsi muscle of cattle during aging and to check their potential as biomarkers for meat quality. A total of 191 steers ½ South African Simmental x ½ Nellore (16-18 months, 391.7±99.7 kg), castrated, and feedlot finished were used. Meat quality was measured by pH, color, cooking loss, and shear force (SF) at 1 and 14 days of aging time. HSP27 and HSP70 were quantified according to the SF values in the more and less tender meat groups, with 20 samples each, for each aging time. HSP27 concentrations in more and less tender meat decrease from 1 to 14 days of aging, and do not differ when evaluated at the same period. HSP70 concentrations in more tender meat increase during aging, and, in less tender meat, there is no difference between periods or at the same period. The correlations between the HSP27 and HSP70 concentrations and meat quality characteristics are low for South African Simmental x Nellore, which indicate the low potential of HSP as biomarkers for these traits, especially for meat tenderness. Proteínas de choque térmico na qualidade da carneResumo -O objetivo deste trabalho foi quantificar as proteínas de choque térmico (HSP) 27 e 70 no músculo Longissimus dorsi bovino, durante a maturação, e verificar seu potencial como biomarcadores na qualidade da carne. Foram utilizados 191 novilhos ½ Simental Sul Africano x ½ Nelore (16-18 meses, 391,7±99,7 kg), castrados e terminados em confinamento. A qualidade da carne foi mensurada por pH, cor, perda de água por cocção e força de cisalhamento (FC) a 1 e 14 dias de maturação. A quantificação de HSP27 e HSP70 foi realizada a partir dos valores de FC, nos grupos de carne mais e menos macia, com 20 amostras cada um, para cada tempo de maturação. As concentrações de HSP27 nas carnes mais e menos macias diminuem no decorrer de 1 a 14 dias de maturação, e não diferiram no mesmo período. As concentrações de HSP70 nas carnes mais macias aumentam com o decorrer da maturação, e, nas menos macias, não há diferença entre períodos ou no mesmo período. As correlações entre as concentrações de HSP27 e HSP70 e as características de qualidade da carne são baixas para Simental Sul Africano x Nelore, o que indica o baixo potencial das HSP como biomarcadores para essas características, especialmente para maciez da carne.Termos para indexação: Bos taurus indicus, biomarcador, HSP27, HSP70, maciez da carne.

show abstract

The significance of the activity of glycogen debranching enzyme in glycolysis in porcine and bovine muscles

Cited by 26 publications

References 43 publications

Sarcoplasmic Protein Profile from Drip Loss in Relation to Pork Quality

Sarcoplasmic Protein Profile from Drip Loss in Relation to Pork Quality

Glycolytic potential and activity of adenosine monophosphate kinase (AMPK), glycogen phosphorylase (GP) and glycogen debranching enzyme (GDE) in steer carcasses with normal (<5.8) or high (>5.9) 24h pH determined in M. longissimus dorsi

Heat shock proteins on beef quality

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