NO modulation of AMP-activated protein kinase: A key player in regulating beef tenderness during post-mortem maturation.

• Tác giả: Cheng Chen, Ling Han, Aixia Li, Qiao Li, Guoyuan Ma, Jibing Ma, Zhuo Wang, Qunli Yu
• Ngôn ngữ: eng
• Ký hiệu phân loại: 553.79 Groundwater (Subsurface water)
• Thông tin xuất bản: Netherlands : Food chemistry: X , 2025
• Bộ sưu tập: NCBI
• ID: 683245

Tóm tắt

This study investigated the role of NO in regulating AMPK activity and beef tenderness during post-mortem maturation of bovine gluteus quadriceps. The study included treatments with L-NAME (NOS inhibitor), ODQ (sGC inhibitor), Compound C (AMPK inhibitor), and a saline control. Results showed a decline in NOS activity, NO, and cGMP levels over time (