miRNA-1 regulation is necessary for mechanical overload-induced muscle hypertrophy in male mice.

MicroRNAs (miRNAs) are small, noncoding RNAs that play a critical role in regulating gene expression post-transcriptionally. They are involved in various developmental and physiological processes, and their dysregulation is linked to various diseases. Skeletal muscle-specific miRNAs, including miR-1, play a crucial role in the development and maintenance of skeletal muscle.

Resistance training in humans and mechanical overload in rodents do not elevate muscle protein lactylation.

Although several reports have hypothesized that exercise may increase skeletal muscle protein lactylation, empirical evidence in humans is lacking. Thus, we adopted a multi-faceted approach to examine if acute and subchronic resistance training (RT) altered skeletal muscle protein lactylation levels. In mice, we also sought to examine if surgical ablation-induced plantaris hypertrophy coincided with increases in muscle protein lactylation.

Effects of 405 ± 5-nm LED Illumination on Environmental Stress Tolerance of Typhimurium in Sliced Beef.

Typhimurium is a widely distributed foodborne pathogen and is tolerant of various environmental conditions. It can cause intestinal fever, gastroenteritis and bacteremia. The aim of this research was to explore the effect of illumination with 405 nm light-emitting diodes (LEDs) on the resistance of .

Survival and Environmental Stress Resistance of Exposed to Vacuum or Air Packaging and Stored at Different Temperatures.

The aim of this study was to evaluate the survival of exposed to vacuum or air packaging, then stored at 4, 10, or 25°C, and the environmental stress resistance of vacuum-packaged or air-packaged bacterial cells were determined by subjecting the cells to reconstituted infant formula at 50°C, in acid (simulated gastric fluid, pH = 3.5), and in bile salt [bile salt solution, 5% (wt/vol)]. A cocktail culture of desiccated on the bottom of sterile petri plates was air-packaged or vacuum-packaged and then stored at 4, 10, or 25°C for 10 days.