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Michaela C Devries, Chris McGlory, Douglas R Bolster, Alison Kamil, Maike Rahn, Laura Harkness, Steven K Baker, Stuart M Phillips
Background: Older adults show a blunted muscle protein synthesis (MPS) response to postprandial hyperaminoacidemia relative to younger adults. Evidence suggests that this anabolic resistance can be overcome by consuming greater quantities of leucine. Objective: The purpose of this trial was to determine whether the addition of leucine to a smaller dose (10 g) of milk proteins would, when compared with a larger dose (25 g) of whey protein isolate (WPI), result in similar increases in acute (hourly) and integrated (daily) myofibrillar protein synthesis (myoPS)...
June 13, 2018: Journal of Nutrition
X Li, Y Wang, Y Y Sun, D D Pan, J X Cao
In order to figure out the effect of ultrasound treatments (UT) on the tenderizing pathway of goose meat, breast muscles of 32 Eastern Zhejiang White Geese were treated with different ultrasound powers (the control, 300 and 600 W) at 40 kHz for 30 min. Shear force, cooking loss, myofibrillar fraction index (MFI), particle size, morphological analysis of actin filaments and the levels of F-actin and G-actin were investigated during 168 h storage. Results showed that 600 W group had the lowest shear force and cooking loss at 24, 48, 96 and 168 h among treatments, while 300 W UT decreased shear force and cooking loss compared to the control...
April 20, 2018: Poultry Science
Sarah R Jackman, Matthew S Brook, Richard M Pulsford, Emma J Cockcroft, Matthew I Campbell, Debbie Rankin, Philip Atherton, Kenneth Smith, Joanna L Bowtell
BACKGROUND: Oxidative stress and inflammation may contribute to anabolic resistance in response to protein and exercise in older adults. We investigated whether consumption of montmorency cherry concentrate (MCC) increased anabolic sensitivity to protein ingestion and resistance exercise in healthy older men. METHODS: Sixteen healthy older men were randomized to receive MCC (60 mL·d-1 ) or placebo (PLA) for two weeks, after baseline measures in week 1. During week 3, participants consumed 10 g whey protein·d-1 and completed three bouts of unilateral leg resistance exercise (4 × 8-10 repetitions at 80% 1RM)...
June 8, 2018: Experimental Gerontology
Jing Miao, Fei-Fei Su, Xue-Mei Liu, Xiao-Jing Wei, Yun Yuan, Xue-Fan Yu
BACKGROUND: Filamin C-related myofibrillar myopathies (MFM) are progressive skeletal myopathies with an autosomal dominant inheritance pattern. The conditions are caused by mutations of the filamin C gene (FLNC) located in the chromosome 7q32-q35 region. Genetic variations in the FLNC gene result in various clinical phenotypes. CASE PRESENTATION: We describe a 43-year-old woman who suffered filamin C-related MFM, with symptoms first presenting in the proximal muscles of the lower limbs and eventually spreading to the upper limbs and distal muscles...
June 4, 2018: BMC Neurology
Yuriko Nishio, Yuichi Ushimura, Shuji Ueda, Naoyuki Maeda, Akihito Hattori, Minoru Yamanoue
Paratropomyosin (PTM) composes myofibril functions to weaken the rigor linkages formed between actin and myosin during postmortem aging of muscles. PTM has the similar physico-chemical properties as tropomyosin (TM) that is a regulatory protein of myofibrils. So far, it is unclear whether PTM is definitely different from TM, because the primary structure of PTM has not been determined yet. The aim of this study was to clarify structural difference of PTM from TM. PTM was prepared by column chromatography immediately after slaughter from broiler breast muscle, and purified by high-performance liquid chromatography (HPLC)...
May 27, 2018: Animal Science Journal, Nihon Chikusan Gakkaihō
Lihong Ge, Yanshun Xu, Wenshui Xia, Qixing Jiang
The objective of this study was to investigate the differential role of cathepsin B, L, D and calpain in degradation and disassembly of myofilament. Myofibrillar protein of grass carp (Ctenopharyngodon idella) was incubated with proteases monotonously, simultaneously or sequentially. Subsequently, protein degradation were detected using SDS-PAGE and myofilament disassembly induced by changes of non-covalent interactions were measured through SDS-PAGE using l-Ethyl-3-(3-Dimethylaminopropyl) Carbodiimide (EDC) as a zero length cross-linker...
July 2018: Food Research International
Marcio Aurélio de Almeida, Erick Saldaña, Jair Sebastião da Silva Pinto, Jorge Palacios, Carmen J Contreras-Castillo, Miguel Angel Sentandreu, Silvina Graciela Fadda
Fermented sausage technology is currently compromised in decreasing the addition of NaCl. Use of starter cultures with peptidogenic potential could be a valuable strategy that can mask or hide off flavors produced by the use of NaCl substituents. In the present work, the peptidogenic potential of four lactic acid bacteria species was evaluated in a low-sodium beaker sausage (BS) model. Using a peptidomic approach, a total of 86 low molecular weight (LMW) peptides were accurately identified, mostly derived from myofibrillar proteins, especially actin, which generated 53 peptides...
July 2018: Food Research International
Jing Chen, Sheng-Zhe Wang, Jun-Yu Chen, Dong-Zhi Chen, Shang-Gui Deng, Bin Xu
BACKGROUND: Atmospheric cold plasma (ACP) has emerged as a potential alternative to traditional methods for non-thermal food decontamination. However, little data are available about ACP treatment for seafood. In this study, dielectric barrier discharge (DBD) was applied to generate CP, and the aim of the study was to investigate the effectiveness of DBD-ACP on improving the quality of chub mackerel on the basis of chemical, microbial, and sensory characteristics. RESULTS: The effect of DBD-ACP on the quality of chub mackerel (Scomber japonicus) during storage was examined...
May 21, 2018: Journal of the Science of Food and Agriculture
Xiujun Sun, Zhihong Liu, Biao Wu, Liqing Zhou, Qi Wang, Wei Wu, Aiguo Yang
BACKGROUND: Scallops possess striated and catch adductor muscles, which have different structure and contractile properties. The striated muscle contracts very quickly for swimming, whereas the smooth catch muscle can keep the shells closed for long periods with little expenditure of energy. In this study, we performed proteomic and transcriptomic analyses of differences between the striated (fast) and catch (slow) adductor muscles in Yesso scallop Patinopecten yessoensis. RESULTS: Transcriptomic analysis reveals 1316 upregulated and 8239 downregulated genes in slow compared to fast adductor muscle...
May 22, 2018: BMC Genomics
Bahareh Shabanpour, Mohsen Kazemi, Seyed Mahdi Ojagh, Parastoo Pourashouri
Bacterial cellulose nanofibers (BCNF) were employed in order to improve various properties of fish myofibrillar protein (FMP) films of Silver carp. Three different levels (2, 4 and 6%, w/w) of the nanoparticles were added to the protein polymer substrate. In this regard, it became clear that 6% BCNF-containing nanocomposites had the highest tensile strength, which was about 49% better than control samples. The nanoparticles had positive impact on the physical properties; BCNF-containing films showed a reduction in water vapor permeability, swelling and solubility indexes...
May 16, 2018: International Journal of Biological Macromolecules
William T Olive, Brittney N Keel, Amanda K Lindholm-Perry, Justyna Horodyska, Andrew P Foote
Protein turnover is required for muscle growth and regeneration and several proteolytic enzymes, including the calpains, degrade myofibrillar proteins during this process. In a previous experiment, phenotypic differences were observed between μ-calpain knockout (KO) and wild type (WT) mice, including nutrient accretion and fiber type differences. These changes were particularly evident as the animals aged. Thus, we utilized 18 mice (9 KO and 9 WT) to compare transcript abundance to identify differentially expressed genes (DEGs) at 52 wk of age...
May 15, 2018: Gene
James D Morton, Hannah Y-Y Lee, R Grant Pearson, Roy Bickerstaffe
High pressure processing (HPP) of pre-rigor longissimus thoracis (strip loin) from prime and bull animals substantially decreased the shear force and improved consumer eating attributes of the final meat product. The improved tenderness in both prime and bull meat was associated with a lower myofibrillar fragmentation index and reduced calpain 1 activity which indicated the mechanism of tenderisation was different from that which occurred in chill aged meat. Light microscopy showed disruption to the fibre packing within the muscle and electron microscopy confirmed significant disruption of the Z discs and M lines and disappearance of the A lines...
April 24, 2018: Meat Science
Lorea R Beldarrain, Noelia Aldai, Brigitte Picard, Enrique Sentandreu, Jose L Navarro, Miguel A Sentandreu
Protein biomarkers of meat tenderness are known to be of primary importance for the prediction of meat quality, and hence, industry profitability. Proteome analysis was performed on meat from 8 Main Anjou beef cattle, previously classified as tender or tough meats by Warner Bratzler shear force measurements. Myofibrillar fraction of Longissimus thoracis muscle was separated by a novel fractionation approach based on liquid isoelectric focusing (OFFGEL) and further analyzed by SDS-PAGE and liquid chromatography coupled to tandem mass spectrometry...
May 8, 2018: Journal of Proteomics
Christina Wei, Lauren Stock, Christiane Schneider-Gold, Claudia Sommer, Nikolai A Timchenko, Lubov Timchenko
Myotonic Dystrophy type 2 (DM2) is a neuromuscular disease caused by an expansion of intronic CCTG repeats in the CNBP gene which encodes a protein regulating translation and transcription. To better understand the role of CNBP in DM2 pathology, we examined skeletal muscle in a new model of Cnbp knock out (KO) mice. This study showed that a loss of Cnbp disturbs myofibrillar sarcomeric organization at birth. Surviving homozygous Cnbp KO mice develop muscle atrophy at young age. Skeletal muscle phenotype in heterozygous Cnbp KO mice was milder, but they develop severe muscle wasting at advanced age...
May 7, 2018: Molecular and Cellular Biology
Yumeng Zhang, Lin Chen, Yuanqi Lv, Shuangxi Wang, Zhiyao Suo, Xingguang Cheng, Xinglian Xu, Guanghong Zhou, Zhixi Li, Xianchao Feng
High levels of polyphenols can interact with myofibrillar proteins (MPs), causing damage to a MP emulsion gel. In this study, β-cyclodextrins were used to reduce covalent and non-covalent interaction between epigallocatechin-3-gallate (EGCG) and MPs under oxidative stress. The loss of both thiol and free amine groups and the unfolding of MPs caused by EGCG (80 μM/g protein) were significantly prevented by β-cyclodextrins, and the structural stability and solubility were improved. MP emulsion gel treated with EGCG (80 μM/g protein) had the highest cooking loss (68...
June 2018: Food Research International
Elisa Dominguez-Hernandez, Alvija Salaseviciene, Per Ertbjerg
Heat treatment of meat at temperatures between 50 and 65 °C, for extended periods of time, is known as low-temperature long-time (LTLT) cooking. This cooking method produces meat that has increased tenderness and better appearance than when cooked at higher temperatures. Public concerns regarding this method have focused on the ability to design heat treatments that can reach microbiological safety. The heat treatment induces modification of the meat structure and its constituents, which can explain the desirable eating quality traits obtained...
April 27, 2018: Meat Science
Carla J Weinheimer, Attila Kovacs, Sarah Evans, Scot J Matkovich, Philip M Barger, Douglas L Mann
BACKGROUND: To better understand reverse left ventricular (LV) remodeling, we developed a murine model wherein mice develop LV remodeling after transverse aortic constriction (TAC) and a small apical myocardial infarct (MI) and undergo reverse LV remodeling after removal of the aortic band. METHODS AND RESULTS: Mice studied were subjected to sham (n=6) surgery or TAC+MI (n=12). Two weeks post-TAC+MI, 1 group underwent debanding (referred to as heart failure debanding [HF-DB] mice; n=6), whereas the aortic band remained in a second group (heart failure [HF] group; n=6)...
May 2018: Circulation. Heart Failure
Li Zhao, Zhaohuan Zhang, Meng Wang, Jiangping Sun, Huan Li, Pradeep Kumar Malakar, Haiquan Liu, Yingjie Pan, Yong Zhao
Acidic electrolyzed water (AEW) ice is a novel technique for prolonging the shelf-life of foods, but there is limited knowledge of its preservation mechanism. A proteomics approach and 16S rRNA-based Illumina sequencing were employed to investigate the changes of key proteins and bacterial communities in shrimps stored in AEW ice and tap water ice (TW ice) for 7 days. Compared with TW ice, AEW ice markedly retards the degradation of myofibrillar proteins in shrimps, including myosin, actin and tropomyosin. Besides, sarcoplasmatic proteins which participate in carbohydrate catabolic process and amino acid metabolism were also influenced...
April 30, 2018: Journal of Agricultural and Food Chemistry
Dalton L Schiessel, Vickie E Baracos
Cancer-associated malnutrition is driven by reduced dietary intake and by underlying metabolic changes (such as inflammation, anabolic resistance, proteolysis, lipolysis and futile cycling) induced by the tumour and activated immune cells. Cytotoxic and targeted chemotherapies also elicit proteolysis and lipolysis at the tissue level. In this review, we summarise specific mediators and chemotherapy effects that provoke excess proteolysis in muscle and excess lipolysis in adipose tissue. A nutritionally relevant question is whether and to what degree these catabolic changes can be reversed by nutritional therapy...
April 30, 2018: Proceedings of the Nutrition Society
Ambikaipakan Balasubramaniam, Sulaiman Sheriff, Lou Ann Friend, J Howard James
PDE4-cAMP pathway plays a predominant role in mediating skeletal muscle proteolysis in burn injury. The present investigations to determine the PDE4 isoform(s) involved in this action revealed that burn injury increased the expression of rat skeletal muscle PDE4B mRNA by 6-fold, but had little or no effect on expression of other PDE4 isoforms. These observations led us to study the effects of burn in PDE4B KO-rats. As reported by us previously, burn injury significantly increased EDL muscle total and myofibrillar proteolysis in WT-rats, but there were no significant effects on either total or myofibrillar protein breakdown in EDL muscle of PDE4B KO-rat with burn injury...
April 25, 2018: American Journal of Physiology. Regulatory, Integrative and Comparative Physiology
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