Molecular Therapy-Nucleic Acids
·
2023
·
IF 8.8
Xinyi Gu,Shen Wang,Dongdong Li,Bo Jin,Zhidan Qi,Jin Deng,Chen Huang,Xiaofeng Yin
Peripheral nerve injury can lead to progressive muscle atrophy and poor motor function recovery, which is a difficult point of treatment, and the mechanism needs to be further explored. In previous studies we found that miR-142a-3p was significantly upregulated and persistently high expressed in denervated mouse skeletal muscle. Here, we show that overexpression of miR-142a-3p inhibited the growth and differentiation of C2C12 myoblast, while knockdown of miR-142a-3p had a promoting effect. In vitro, knockdown of miR-142a-3p in denervated mouse skeletal muscle effectively increased proliferating muscle satellite cells and ameliorated muscle atrophy. Mechanistically, the myoregulator Mef2a was proved to be an important downstream target of miR-142a-3p, and miR-142a-3p regulates skeletal muscle differentiation and regeneration by inhibiting the expression of Mef2a. The co-knockdown of Mef2a and miR-142a-3p effectively alleviated or offset the biological effects of miR-142a-3p knockdown. In conclusion, our data revealed that miR-142a-3p regulates neurogenic skeletal muscle atrophy by targeting Mef2a.
研究领域:
神经科学
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分子生物学
·
肌肉骨骼疾病
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Shengman Zhang,Wenxiu Zhou,Xiaoyuan Lv,Bingjie Li,Xin Wang
S-nitrosoglutathione (GSNO) is the most important S-nitrosothiol in vivo, which could affect the quality of meat by participating in calcium release, glucose metabolism, proteolysis and apoptosis, therefore may potentially serve as a marker for meat freshness. In this work, a solid-phase extraction (SPE) monolithic spin column modified with gold nanoparticles was prepared for GSNO extraction. The optimized SPE-LC-MS/MS method for GSNO quantification displays low limit of detection (0.01 nM), good precision (RSD < 15 %) and acceptable recovery (> 77.7 %). Furthermore, this approach has been applied to monitor GSNO levels in beef and pork stored at −20 °C for different days, showing that endogenous GSNO level increases during prolonged storage and could be employed as a marker to evaluate the freshness of ice stored meat. Additionally, the monolithic spin column remains in good quality after a half-year storage, which is promising to develop into commercial enrichment kit for endogenous GSNO analysis.
研究领域:
分析化学
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食品科学
·
纳米技术
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产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 2
·299
·
IF 5.1
Xiuxiu Liu,Wenyu Chen,Minghao Sun,Xufang Lv,Xing Shen,Zhongping Chai,Maomao Zeng
In this study, we aimed to investigate the inhibitory effects of cumin and cumin extracts from different origins (Hami, Turpan, and Hetian) on the formation ofβ-carboline heterocyclic amines (HCAs) in smoked meat and simulated systems, and to assess their potential as natural inhibitors in the food industry. The novelty of our research lies in the comprehensive comparative analysis of cumin extracts from different origins, which has not been fully explored in previous studies. We first conducted a quantitative analysis of the total phenol and flavonoid content in cumin extracts from the three origins and evaluated their antioxidant capacities. Subsequently, through simulation experiments, we assessed the inhibitory effects of these extracts on the formation ofβ-carboline heterocyclic amines and determined their free radical scavenging abilities. To further validate the practical application potential of these extracts, we prepared meat patty samples containing different concentrations of cumin powder, simulating actual processing conditions. The experimental results showed that while the total phenol content in cumin extracts from all origins was similar, averaging around 1.56 mg/g, there was a significant difference in the total flavonoid content, with the highest level observed in the Hetian cumin extract at 6.7 mg/g. Additionally, the Hetian cumin extract demonstrated superior antioxidant capacity, with an FRAP antioxidant activity reaching 21.04 μM TE/g dw, the highest among all samples. Our study also found that the inhibitory effect of cumin extracts on HCA formation was closely related to their free radical scavenging ability, with the Hetian cumin extract showing the strongest scavenging capacity. The addition of cumin powder to meat patties significantly reduced the content ofβ-carboline heterocyclic amines, particularly at lower cumin concentrations. In summary, our research results highlight the potential of cumin, especially from Hetian, as a natural inhibitor ofβ-carboline heterocyclic amine formation in processed meats. This study not only provides the food industry with a potential natural additive to improve food safety and quality, but also offers new directions for future research, namely by comparing natural plant extracts from different origins to explore their potential applications in food processing.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2021
·
IF 6.475
Yan-Yan Zheng,Hao-Zhe Zhu,Zhong-Yuan Wu,Wen-Juan Song,Chang-Bo Tang,Chun-Bao Li,Shi-Jie Ding,Guang-Hong Zhou
While the research on improving the meat quality of cultured meat is in full swing, few studies have focused on the effect of smooth muscle cells (SMCs) on the meat quality of cultured meat. Therefore, this study aimed at building a cultured meat model containing smooth muscle cells, and further evaluating the effect of smooth muscle cells on the quality of cultured meat, so as to reveal the contribution of smooth muscle cells in the production of cultured meat. In this study, we isolated high purity of smooth muscle cells from vascular tissues. The addition of basic fibroblast growth factor (bFGF) to the medium significantly increased the growth rate of smooth muscle cells and the expression of extracellular matrix related genes, especially collagen and elastin. Smooth muscle cells were seeded in a collagen gel to construct a culture meat model. It was found that the pressure loss of the model meat significantly decreased from 98.5 % in control group to 54 % with the extension of culture time for 9 days, while the total collagen content of model meat increased significantly (P < 0.05). In addition, the hydrogel tissue with smooth muscle cells compacted more dramatically and were more tightly, accompanied by significantly increased hardness, springiness and chewiness compared to the control one (P < 0.05). These results indicate that smooth muscle cells can secrete extracellular matrix proteins such as collagen, which can significantly enhance the texture of cultured meat models prepared by hydrogel.
研究领域:
食品科学
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组织工程
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生物技术
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Kai Zhang,Hongling Meng,Mengmeng Du,Yifan Du,Xuemin Li,Yang Wang,Huawei Liu
Modern poultry production is stressful for the birds, and this stress is recognized as a major cause of inferior meat quality. Chlorogenic acid (CGA), a plant phenolic acid, has excellent antioxidant and anti-inflammatory properties. The antioxidant capacity and phosphoproteomics of immunologically stressed broiler breast muscle were assessed to elucidate the mechanism of the beneficial effects of CGA on meat quality. Dietary CGA decreased drip and cooking loss, postmortem pH and antioxidant capacity of breast muscle from stressed broilers, and increased MyHC-I mRNA levels. Quantitative phosphoproteomics revealed that CGA supplementation downregulated the phosphorylation of myofibrillar proteins, glycolytic enzymes, and endoplasmic reticulum proteins involved in homeostasis, which contributed to improving the meat quality of broilers. Moreover, 14 phosphorylation sites (e.g., P13538-Ser1236 and F1NN63-Ser117) in 13 phosphoproteins were identified as key regulators of processes related to broiler meat quality. Together, these findings provide novel regulatory targets and nutritional strategies for improving the stressed broiler meat quality.
研究领域:
动物科学
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蛋白质组学
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营养学
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食品科学
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产品关联
DOI
PubMed
高影响因子
MOLECULAR NUTRITION & FOOD RESEARCH
·
2024
·
IF 4.5
Kelin Li,Victoria A. Uyanga,Xiaojuan Wang,Hongchao Jiao,Jingpeng Zhao,Yunlei Zhou,Haifang Li,Hai Lin
Scope Allicin, a product of enzymatic reaction when garlic is injured, plays an important role in maintaining glucose homeostasis in mammals. However, the effect of allicin on glucose homeostasis in the state of insulin resistance remains to be elucidated. This study investigates the effect of allicin on glucose metabolism using different muscle fibers in a chicken model. Methods and results Day-old male Arbor Acres broilers are randomly divided into three groups and fed a basal diet supplemented with 0, 150, or 300 mg kg −1 allicin for 42 days. Results show that allicin improves the zootechnical performance of broilers at the finishing stage. The glucose loading test (2 g kg −1 body mass) indicates the regulatory role of allicin on glucose homeostasis. In vitro results demonstrate allicin increases glutathione (GSH) level and the expression of cystathionine γ lyase (CSE), leading to endogenous hydrogen sulfide (H 2 S) production in M. pectoralis major (PM) muscle-derived myotubes. Allicin stimulates adenosine monophosphate-activated protein kinase (AMPK) S-sulfhydration and AMPK phosphorylation to promote glucose uptake, which is suppressed in the presence of d , l -propargylglycine (PAG, a CSE inhibitor). Conclusion This study demonstrates that allicin induces AMPK S-sulfhydration and AMPK phosphorylation to promote glucose uptake via the CSE/H 2 S system in a muscle fiber-dependent manner.
研究领域:
动物科学
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营养学
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分子生物学
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产品关联
DOI
PubMed
高影响因子
POULTRY SCIENCE
·
2024
·
IF 3.8
Xing-Ping Li,Jun Liang,Ze-En Li,Ming-Hui Duan,Yan Dai,Yan-Ni Zhang,Yue Liu,Yang-Guang Jin,Fan Yang
ABSTRACT This study aimed to compare the residue depletion of gamithromycin in yellow-feather and white-feather broilers, using Sanhuang and Arbor Acres chickens as typical examples, respectively. Each breed (54 chickens) received a single subcutaneous dose of gamithromycin at 7.5 mg/kg bodyweight ( BW ). Tissues, including muscle, skin + fat, liver, kidney, and injection site, were collected at 6 h, 3, 5, 7, 10, 14, 21, 28, and 35 d postdrug administration. Gamithromycin concentrations in these tissues were determined using ultra‐performance liquid chromatography–tandem mass spectrometry ( UPLC‐MS/MS ). The kinetics of gamithromycin were analyzed in different tissues using a noncompartmental method in the Phoenix software. Differences were observed in gamithromycin concentrations and kinetic characteristics in both breeds of chickens, with higher residue concentrations and longer residue times found in yellow-feathered broilers. In Sanhuang broilers, the elimination rates of gamithromycin followed this order: injection site > muscle > liver > kidney > skin + fat. The corresponding elimination half-lives ( t 1/2λz s ) in these samples were 1.22, 1.30, 1.71, 2.04, and 2.52 d, respectively. In contrast, in Arbor Acres broilers, a different order was noted: muscle > injection site > kidney > liver > skin + fat, with corresponding t 1/2λz s of 1, 1.23, 1.88, 1.93, and 2.21 d, respectively. These differences may be related to variations in pigments in various tissues of chickens of the 2 breeds. However, further investigations are warranted to discern the underlying reasons.
研究领域:
兽医学
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药代动力学
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食品科学
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产品关联
DOI
PubMed
高影响因子
Frontiers in Nutrition
·
2025
·
IF 5.1
Han Wang,Peng Han,Yanghong Zhao,Lijuan Lu,Wenhui Qi,Kaixuan Zhao,Ying Shu,Zhisheng Zhang
Here, the cinnamon essential oil (CEO) was distributed evenly in the carboxymethyl cellulose (CMC) matrix, and an edible film was fabricated to improve its physicochemical properties and extend the shelf life of mutton. The results revealed that the film had high visible light transmittance, ultraviolet-blocking properties, and satisfactory mechanical. Incorporating CEO enhanced the antibacterial activity against Escherichia coli and Staphylococcus aureus. When the CEO concentration was 1.5 g/L, the oxygen permeability of the film was the lowest, and mechanical properties were the highest. When the CEO increased, the thickness of the films increased, and the moisture absorption and water solubility of the film decreased. Compared with mutton covered without film or with control film, the film containing CEO more significantly reduced pH value, total volatile basic nitrogen, thiobarbituric acid reactive substances, and total bacterial count of mutton samples, improved the color of the meat, and extended the shelf life of the mutton during the 12-day storage at 4°C. These results demonstrate the potential of the developed CMC-based film in preserving meat.
研究领域:
食品科学
·
生物工程
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DOI
PubMed
高影响因子
Catalysts
·
2022
·Vol. 12
·期 10
·1265
·
IF 4.501
Lihua Du,Lingyan Zheng,Yue Pan,Zhikai Sheng,Shiyi Zhang,Hang Lin,Aoying Zhang,Hanjia Xie,Xiping Luo
While a few derivatives of cinnamamides exhibited anti-inflammatory and/ or analgesic activity, in this study, we developed a highly efficient method for the synthesis of cinnamamides from methyl cinnamates and phenylethylamines catalyzed by Lipozyme®TL IM in continuous-flow microreactors. The reaction parameters and broad substrate range of the new method was studied. Maximum conversion (91.3%) was obtained under the optimal condition of substrate molar ratio of 1:2 (methyl 4-chlorocinnamate: phenylethylamine) at 45°Cfor about 40 min. The remarkable features of this work include short residence time, mild reaction conditions, easy control of the reaction process, and that the catalyst can be recycled or reused, which provide a rapid and economical strategy for the synthesis and design of cinnamamide derivatives for further research on drug activity.
研究领域:
有机化学
·
药物化学
·
生物催化
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DOI
高影响因子
Foods
·
2022
·Vol. 11
·期 7
·903
·
IF 5.561
Mei-Hui Pian,Lu Dong,Zhen-Ting Yu,Fan Wei,Chun-Yang Li,Dan-Cai Fan,Shi-Jie Li,Yan Zhang,Shuo Wang
This study aimed to compare ozone-microbubble-washing (OM) performed by domestic equipment with conventional water-washing (CW) regarding resultant quality attributes of muscle foods. For this purpose, muscle microstructure and lipid and protein oxidation were evaluated in pork and fish samples after OM and CW treatments. The assessment of muscle microstructure showed that OM treatment did not damage the microstructure of muscle fibers in both pork and fish samples. Thiobarbituric acid reactive substances (TBARS) values were not detected in both treatment groups, and they were substantially below the generally acceptable threshold (1 mg MDA/kg). The methylglyoxal (MGO) level of OM-treated fish samples was significantly higher than that of CW-treated fish samples. However, glyoxal (GO) and MGO levels of OM-treated pork samples were significantly lower than that of CW-treated pork samples. Similar types and sites of oxidative modification and similar numbers of modified peptides, as well as no significant difference in the concentration of total and most of the free amino acids (FAA) between treatment groups, indicated that OM treatment did not accelerate protein oxidation.Keywords:ozone-microbubbles-washing;ozone;domestic ozone equipment;washing treatment;pork;fish;oxidation
研究领域:
食品科学
·
肌肉生物学
·
氧化应激
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Huanhuan Bao,Meifang Yuan,Chengui Xiao,Daofeng Liu,Weihua Lai
A signal-enhanced LFIA based on tyramine (TYR)-induced AuNPs aggregation has been developed for the sensitive detection of danofloxacin (DAN). In the model, the hydroxyl radical produced by HRP catalyzing H 2 O 2 can trigger the TYR-AuNPs to aggregate on the T or C line for enhancing the detection signal. The linear range of TYR-AuNPs LFIA was 0.25–5 ng mL −1 with the limit of detection (LOD) of 0.032 ng mL −1 , and the LOD was 8-fold lower than that of the traditional AuNPs LFIA (0.26 ng mL −1 ). The TYR-AuNPs LFIA could be used with the naked eyes to qualitatively detect DAN with a cut-off limit of 2.5 ng mL −1 , which was 4-fold lower than that of the traditional AuNPs LFIA (10 ng mL −1 ). The recoveries of TYR-AuNPs LFIA were 86.04–105.14% and 92.41–110.19%, with the coefficient of variation of 1.71–2.05% and 4.42–5.89% in chicken and pork, respectively.
研究领域:
分析化学
·
纳米技术
·
食品安全
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 7
·1139
·
IF 5.1
Liusha Kuang,Enqi He,Lei Zhou,Aihua Lou,Yan Liu,Wei Quan,Qingwu Shen
Xiangxi Yellow Cattle, an indigenous Chinese livestock breed recognized for its exceptional nutrient composition and superior meat characteristics, has gained significant market preference among consumers. This investigation focused on evaluating physicochemical attributes, flavor development patterns, and bacterial population dynamics in chilled beef samples stored at 4 °C over an 8-day period. The research further examined interrelationships between meat parameters, predominant microbial species, and crucial aroma-active substances. Findings revealed a progressive elevation in lipid/protein oxidation levels, biogenic amine accumulation, and TVB-N values as microbial proliferation intensified toward the late storage phase. Microbial analysis demonstrated a final total viable count of 7.17 log10 (CFU/g), with bacterial community dominance distributed amongFirmicutes(58.15%),Proteobacteria(29.56%), andBacteroidota(12.05%). Notably,Brochothrix thermosphactaemerged as the primary spoilage organism in terminal storage phases. Volatile organic compounds (VOCs) in the beef during storage were analyzed, with a total of 66 compounds identified. The critical analysis identified 2,3-butanedione and 2-butanone as microbial metabolism-dependent substances showing strong correlations with meat quality parameters, emerging as freshness markers for beef evaluation. Importantly, the study highlighted the necessity for deeper investigation into microbial–VOC interactions, particularly considering the intricate bacterial ecosystems in aquatic environments. These outcomes enhance our understanding of spoilage mechanisms in Xiangxi Yellow Cattle beef while proposing practical approaches for microbial control in meat preservation systems.
研究领域:
食品科学
·
微生物学
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动物科学
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）