Results 41 to 50 of about 15,563 (197)
Advanced Science, EarlyView.Resident myonuclei are the molecular “control centers” for large multinuclear muscle fibers. It is presumed that, with aging, these control centers become compromised and contribute to delayed or blunted muscle adaptive potential. This study is a detailed roadmap that exposes how young versus aged myonuclei respond to a hypertrophic loading stimulus ...
Pieter J. Koopmans +8 more
wiley +1 more source
Food Biomacromolecules, EarlyView.Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma +2 more
wiley +1 more source
The extraction of soluble proteins aids salt swelling of pork meat
Food Materials Research, 2023 The salt-induced swelling of meat is an important phenomenon in meat processing. Existing theories of the mechanism of fluid uptake by meat in NaCl solutions focus on myofibrillar proteins, especially myosin, but the role of sarcoplasmic proteins in salt
Peter P. Purslow +2 more
doaj +1 more source
Pressure-Induced Changes in Myofibrillar Proteins [PDF]
Australian Journal of Biological Sciences, 1979 Natural actomyosin, synthetic actomyosin, myosin and F-actinwere subjected to lactoperoxidasecatalysed iodination with 1251 before and after exposure to a pressure of 150 MNm-2 ? After iodination myosin was split into its subfragments, light and heavy meromyosin, and the actomyosins were separated into their component ...
JM O' Shea, RK Tume
openaire +1 more source
iMeta, EarlyView.The graphical abstract illustrates the molecular mechanism by which chondroitin sulfate (DCS) alleviates glucocorticoid‐induced myopathy through the gut–muscle axis. DCS selectively enriches L. johnsonii Z‐RW, enhancing bshA‐encoded BSH activity to promote bile acid deconjugation and reduce the sugar–bile acid ratio, thereby re‐establishing intestinal ...
Ruiyun Wu +7 more
wiley +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Sucuk is a traditional Turkish dry fermented sausage, the quality and safety of which depend on physicochemical, microbiological, and biochemical changes during fermentation and ripening. Organic acids, their salts, and antioxidants such as ascorbic acid (AA) are widely used in fermented meat products; however, information about ...
Gülsüme Bıçakcı, Ömer Eren
wiley +1 more source
Multi-parameter evaluation of the effect of processing conditions on meat protein modification
Heliyon, 2020 Evaluating the interconnecting effects of pH, temperature and time on food proteins is of relevance to food processing, and food functionality. Here we describe a matrix-based approach in which meat proteins were exposed to combinations of these ...
Santanu Deb-Choudhury +7 more
doaj +1 more source
Med Research, EarlyView.ABSTRACT Circadian rhythms orchestrate cardiovascular physiology by regulating immune and inflammatory pathways. Disruption of these rhythms profoundly alters vascular homeostasis, thereby promoting the onset and progression of cardiovascular diseases (CVD).
Tian Zhang +22 more
wiley +1 more source
Journal of Food Quality, 2017 Physicochemical changes of myofibrillar proteins from silver carp surimi during frozen storage as affected by two manners of ozone treatments were investigated.
Rongrong Zhang +5 more
doaj +1 more source
New Plant Protection, EarlyView.Flight in female beet webworms (Loxostege sticticalis) promotes an increase in feeding, thereby enhancing abdominal energy reserves. Following flight, the flight muscles undergo accelerated histolysis, and the energy substances undergoing histolysis are redirected to the ovaries. These two processes collectively promote ovarian development.
Yu Gao +5 more
wiley +1 more source