Results 81 to 90 of about 3,368,527 (258)
Glycation of Myofibrillar Protein in Aged Rats and Mice
This paper describes the glycation of myofibrillar proteins and its relationship with aging. The identification of N(ε)-fructoselysine in myofibrillar protein was done by the HPLC procedure and mass spectrometry. The N(ε)-fructoselysine content in mouse myofibrils during the experimental period of 59 weeks rose slightly from 0.56 to 0.74nmol/mg of ...
WATANABE, Hiroyuki +4 more
openaire +2 more sources
We determined myofibrillar and mitochondrial protein fractional synthesis rates (FSR), intramuscular signaling protein phosphorylation, and mRNA expression responses after isolated bouts of resistance exercise (RE), aerobic exercise (AE), or in ...
Donges, C.E. +10 more
core
High pressure processing of meat:possible role of myofibrillar protein interactions and cathepsin activity [PDF]
Background: The research of high pressure (HP) processing of meat based foods needs to address how pressure affects protein interactions, aggregation and/or gelation.
Orlien, Vibeke +4 more
core +1 more source
Myofibrillar protein denaturation in freezing-thawing : Effect on thaw loss [PDF]
The thesis aimed to study the effects and mechanisms of freezing-thawing treatments on myofibrillar protein denaturation and to explore the role of myofibrillar protein denaturation in causing the formation of thaw loss.
Zhang, Yuemei
core
ABSTRACT Between 2015 and 2024, outbreaks of muscular and visceral granulomatous disease, resulting in moderate‐to‐severe mortality in farmed groupers, occurred in southern Taiwan. Initially, affected groupers were screened for granuloma‐associated pathogens, including Mycobacterium spp., Nocardia spp., Photobacterium damselae and Edwardsiella spp ...
Shang‐Ting Wu, Chia‐Yu Hsieh
wiley +1 more source
Characteristics of myofibrillar protein from goldband goat fish (U. moluccensis) and bigeye scad fish (S. crumenophthalmus) were studied for their development as food ingredient.
Achmad Subagio +3 more
doaj
Co-oxidation behavior between lipid and protein in muscle food: a review
In recent decades, the oxidation of proteins and lipids in muscle meals has received increased study interest, as it is generally understood that such oxidation affects both the sensory quality and nutritional value of these goods.
Yuanbo Hu +4 more
doaj +1 more source
Our μCT‐based pilot study reveals size and shape disparity in the adult postcranial skeleton of growth‐hormone model (bGH) mice relative to wild‐type mice. bGH mice have larger and more sexually dimorphic bones, with a systemic radiodensity increase in bony sesamoids and associated, but typically uncalcified, soft tissues.
Joseph R. Groenke +7 more
wiley +1 more source
Abstract Understanding the turnover of proteins in tissues gives information as to how external stimuli result in phenotypic change. Nowhere is such phenotypic change more conspicuous than skeletal muscle, which can be effectively remodelled by increased loading, ageing and unloading (disuse), all of which are subject to modification by nutrition and ...
Changhyun Lim +12 more
wiley +1 more source
In order to explore the natural oxidation and the changes of digestion characteristics on myofibrillar protein of Trichiurus lepturus, the myofibrillar protein of Trichiurus lepturus was subjected to natural oxidation at 4 ℃ (37 ℃ was the accelerated ...
Jieyou HUANG +5 more
doaj +1 more source

