Results 31 to 40 of about 16,198 (215)

Cytoskeleton–Membrane Uncoupling in Duchenne Muscular Dystrophy: Implications for Newborn Screening and Early Protection

Cytoskeleton, EarlyView.
ABSTRACT The cytoskeleton of striated muscle integrates force transmission, mechanotransduction, and sarcolemmal stability through coordinated networks of sarcomeres, costameres, and intermediate filaments. Together, these systems establish mechanical continuity between the contractile apparatus, the sarcolemma, and the extracellular matrix.
Houda Cohen, Nora Hosny, Brian R. Thompson, Joseph M. Metzger   +3 more
wiley   +1 more source

Research Progress on the Mechanism of the Impact of Myofibrillar Protein Oxidation on the Flavor of Meat Products

Foods
Myofibrillar proteins primarily consist of myosin, actin, myogenin, and actomyosin. These proteins form complex networks within muscle fibers and are crucial to the physical and chemical properties of meat.
Lingping Zhang, Dongsong Yang, Ruiming Luo, Yulong Luo, Yanru Hou   +4 more
doaj   +1 more source

N-Ethylmaleimide influenced the evaluation of disulfide cross-links in the oxidized myofibrillar proteins using the non-reducing SDS-PAGE

Теория и практика переработки мяса, 2022
The present study aimed to investigate the effect of N-Ethylmaleimide (NEM) on the evaluation of disulfide formation in the oxi  dized myofibrillar proteins during the sample preparation of the non-reducing SDS-PAGE procedure. For this purpose, extracted
W. Wang, S. Wang, S. Li
doaj   +1 more source

Myofibrillar protein synthesis in myostatin-deficient mice [PDF]

American Journal of Physiology-Endocrinology and Metabolism, 2006
Either increased protein synthesis or prolonged protein half-life is necessary to support the excessive muscle growth and maintenance of enlarged muscles in myostatin-deficient mice. This issue was addressed by determining in vivo rates of myofibrillar protein synthesis in mice with constitutive myostatin deficiency (MstnΔE3/ΔE3) or normal myostatin ...
Stephen, Welle, Kirti, Bhatt, Carl A, Pinkert   +2 more
openaire   +2 more sources

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Co-oxidation behavior between lipid and protein in muscle food: a review

Food Science of Animal Products
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, Wei Cui, Hui Zhou, Zhaoming Wang, Baocai Xu   +4 more
doaj   +1 more source

Effect of adding concentrated myofibrillar proteins of silver carp (Hypophthalmichthys molitrix) on the qualitative and nutritional characteristics of pasta [PDF]

تغذیه آبزیان
Introduction: Pasta is a traditional grain-based food product that is popular worldwide. Wheat protein lacks some essential amino acids, which should be provided from the other sources to meet consumers' needs.
Mahsa Karami Charvadeh, Eshagh Zakipour Rahimabadi, Parva Safari   +2 more
doaj   +1 more source

Proteomic Profile of M. longissimus thoracis from Commercial Lambs Reared in Different Forage Systems

Foods, 2022
This study compared the protein composition of M. longissimus thoracis of lambs from six commercial forage production systems in New Zealand. A total of 286 proteins were identified based on liquid chromatography-tandem mass spectrometry.
Yangfan Ye, Evelyne Maes, Santanu Deb-Choudhury, Charles A. Hefer, Nicola M. Schreurs, Carolina E. Realini   +5 more
doaj   +1 more source

Structural and Functional Stability of Natural Actomyosin From Freshwater Snail (Bellamya bengalensis): Unraveling Thermal and pH Effects

Food Chemistry International, EarlyView.
Natural actomyosin from B. bengalensis exhibited maximum solubility (∼69.9%) at 40°C and stability near neutral pH, with minimum solubility at pH 4. Surface hydrophobicity and emulsifying activity peaked at 50°C, whereas Ca2+‐ATPase and foaming peaked at 40°C. DSC and SDS–PAGE confirmed denaturation above 40°C.
Krishan Kumar Yadav, Naresh Kumar Mehta, Sanjeev Sharma, M. Bhargavi Priyadarshini, Himanshu Priyadarshi, Prasenjit Pal, Harjeet Nath, Sneha Chaudhury   +7 more
wiley   +1 more source

EFFECT OF POLYMER MIXTURE ON BIOPLASTIC DEVELOPMENT FROM FISH WASTE

Boletim do Instituto de Pesca, 2019
The bioconversion of protein from the fishing industry waste into bioplastics allows the valorization of biological material, reducing the production of waste and consequently of negative environmental impacts through the use of synthetic packaging.
Eleda Maria Paixão Xavier Neves, Rayanne Rocha Pereira, Glauce Vasconcelos da Silva Pereira, Gleice Vasconcelos da Silva Pereira, Lorena Limão Vieira, Lúcia de Fátima Henriques Lourenço   +5 more
doaj   +1 more source