Results 41 to 50 of about 31,841 (209)

Increased amino acid turnover and myofibrillar protein breakdown in advanced cancer are associated with muscle weakness and impaired physical function [PDF]

, 2018
Muscle wasting in cancer negatively affects physical function and quality of life. This study investigates amino acid metabolism and the association with muscle mass and function in patients with cancer.In 16 patients with advanced cancer undergoing ...
Deutz, Nicolaas E P, Engelen, Marielle P., Rodriguez, Ramon E., Van der Meij, Barbara S   +3 more
core   +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

Comparative Study on Pale, Soft and Exudative (PSE) and Red, Firm and Non-Exudative (RFN) Pork: Protein Changes during Aging and the Differential Protein Expression of the Myofibrillar Fraction at 1 h Postmortem

Foods, 2021
In this paper, the protein changes during aging and the differences in the myofibrillar protein fraction at 1 h postmortem of pale, soft and exudative (PSE), and red, firm and non-exudative (RFN) pork longissimus thoracis (LT) were comparatively studied.
Rui Liu, Guo-Yue Wu, Ke-Yue Li, Qing-Feng Ge, Man-Gang Wu, Hai Yu, Sheng-Long Wu, Wen-Bin Bao   +7 more
doaj   +1 more source

Electrophoretic differentiation of myofibrillar proteins in the pig [PDF]

Biochemical Journal, 1969
1. Starch-gel electrophoretograms of myosin and tropomyosin preparations in 8m-urea, from longissimus dorsi and psoas muscles of the pig, were characterized by laser densitometry. 2. The typical pattern for freshly prepared myosin from both muscles was similar, there being five electrophoretically distinct components. 3.
A L, Parsons, J L, Parsons, J M, Blanshard, R A, Lawrie   +3 more
openaire   +2 more sources

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

Oxidation of Myofibrillar Proteins in Human Heart Failure

Journal of the American College of Cardiology, 2011
We investigated the incidence and contribution of the oxidation/nitrosylation of tropomyosin and actin to the contractile impairment and cardiomyocyte injury occurring in human end-stage heart failure (HF) as compared with nonfailing donor hearts.Although there is growing evidence that augmented intracellular accumulation of reactive oxygen/nitrogen ...
CANTON, MARCELLA, MENAZZA, SARA, SHEERAN F. L, POLVERINO DE LAURETO, PATRIZIA, DI LISA, FABIO, AND PEPE S.   +5 more
openaire   +3 more sources

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 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

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