Reactive oxygen species‐mediated oxidative stress accelerates glycolysis via activation of the CaMKKβ/AMPK pathway in the yak longissimus dorsi postmortem

BACKGROUND Adenosine monophosphate‐activated protein kinase (AMPK) is instrumental in the initiation of early postmortem glycolysis and the advent of pale, soft, and exudative (PSE) meat when cellular energy is altered. However, conflicting studies show that AMPK activation without corresponding energy level changes in PSE meat challenges this long‐held notion. Here, we examined the effects of reactive oxygen species (ROS)‐mediated oxidative stress on AMPK activation in the context of glycolysis, protein solubility, and water‐holding capacity (WHC) in the postmortem yak longissimus dorsi (LD) muscle. Further, we explored the mechanisms underlying these effects. RESULTS Hydrogen peroxide (H2O2) significantly augmented the degree of oxidative stress, increasing the production of ROS and malondialdehyde excessive production and reducing the activity of the anti‐oxidants superoxide dismutase and glutathione peroxidase. In turn, oxidative stress dramatically promoted AMPK activation and glycolysis by increasing glycogen depletion and promoting hexokinase and phosphofructokinase activity. Subsequently, lactic acid accumulation increased, leading to a rapid decline in pH, which aggravated protein solubility degree and centrifugal loss in the early postmortem yak LD muscle. Importantly, these changes caused by oxidative stress were eliminated by the AMPK inhibitor. Mechanistically, oxidative stress elevated calcium ion (Ca2+) levels, which mobilized calcium/calmodulin‐dependent protein kinase β (CaMKKβ) and AMPK. Rescue experiments confirmed that the increases were attenuated using Ca2+ and CaMKKβ chelators, respectively. CONCLUSION These results indicated that oxidative stress caused by ROS hastened early‐stage postmortem glycolysis and reduced the WHC of yak meat. These effects were likely mediated by the alternative and energy‐independent CaMKKβ/AMPK signaling pathway. © 2022 Society of Chemical Industry.