The conformational modification of myofibrillar protein by magnetic field improves its emulsification properties.

This study investigated the effect of different magnetic field treatments (0, 3, 6, 9, 12 mT) on the structure and emulsification properties of myofibrillar protein (MP). The results showed that the emulsion stabilized by MP with 3, 6, 9 mT magnetic field treatments possessed higher emulsifying ability, storage stability and apparent viscosity, since magnetic field induced the structural unfolding of MP and exposed the hydrophobic groups (the surface hydrophobic increased from 30.10 to 43.

Insight into the mechanisms of combining direct current magnetic field with phosphate in promoting emulsifying properties of myofibrillar protein.

This study investigated the combined effects of direct-current magnetic field (DC-MF, 9.5 mT) and tetrasodium-pyrophosphate (TSPP, 1-5 g/L) on emulsified gel properties of porcine myofibrillar protein (MP). Results showed that MP at DC-MF and 3 g/L TSPP had decreased spectrum intensity of UV and fluorescence compared to that without DC-MF, owing to the changes of MP tertiary structure caused by DC-MF, especially tryptophan and tyrosine.

Effect of magnetic field mediated CaCl on the edible quality of low-sodium minced pork gels.

Magnetic field combined with calcium chloride (CaCl,) treatment is a highly promising technique for reducing sodium chloride (NaCl) in meat. Therefore, this paper investigated the effect of reducing NaCl addition (0-10%) by CaCl in combination with a magnetic field (3.8 mT) on the edible quality of low-salt pork mince.

Quantitative study of ternary polycrystalline mixtures of prulifloxacin based on Raman spectra and Raman imaging maps.

Prulifloxacin, a broad-spectrum quinolone antibiotic, exhibits three distinct crystal forms, each with different bioavailability and therapeutic properties. It is imperative to assess and control the proportion of each crystal form during the production of raw materials and preparations. Therefore, it is necessary to establish an analytical method that can determine the content of each crystal form in the ternary polycrystalline mixtures.

Effect and mechanism of DC magnetic field combined with calcium chloride on saltiness and flavor enhancement of low salt pork gel.

This study intended to investigate the synergistic effect of direct current magnetic field (DC-MF) and calcium chloride (CaCl) on improving the saltiness and quality of pork gel and to explore the potential adjustment mechanisms involved. Pork mince was subjected to low-salt treatment of DC-MF for 3 h (T1), CaCl substitution (T2) or DC-MF combined with CaCl (T3) respectively under high and low salt controls (HC and LC). Heat-induced gels of pork mince were prepared and analyzed in terms of gel texture, saltiness perception, moisture status, salt release and protein structure.

Can the Policy of Increasing Retirement Age Raise Pension Revenue in China-A Case Study of Anhui Province.

With gradual progress in the medical field and the rising living standard of people, the life expectancy of people is gradually increasing. Unfortunately, this positive development contributes significantly to the aging of societies and creates huge challenges for pension systems. In order to mitigate the pressure on its pension system in the coming years, China is considering increasing the retirement age, just like many other countries.

Effect of sarcoplasmic proteins oxidation on the gel properties of myofibrillar proteins from pork muscles.

This study investigated the influence of sarcoplasmic proteins (SPs) treated by the oxidation system (0.1 mmol/L FeCl , 0.1 mmol/L ascorbic acid, and 0, 1, 5, 10 mmol/L H O ) on the properties of pork myofibrillar proteins (MPs) gel.

Low frequency magnetic field plus high pH promote the quality of pork myofibrillar protein gel: A novel study combined with low field NMR and Raman spectroscopy.

This study investigated the combined effects of low frequency magnetic field (LF-MF) (3.8 mT) and pH (5-7) on pork myofibrillar protein (MP) gel quality. With LF-MF applying, the water ratio and migration rate both changed to varying extents.

Gel properties of myofibrillar proteins heated at different heating rates under a low-frequency magnetic field.

The effects of low-frequency magnetic field combined with different heating rates on pork myofibrillar protein (MP) gels were investigated. Samples were treated under different heating rates (1 °C/min and 2 °C/min) in the presence or absence of 9.5 mT low-frequency magnetic field.

Low frequency magnetic fields modification on hydrogen peroxide oxidized myoglobin-isolate and mechanisms underlying the chain reaction process.

The effects of low frequency magnetic field (0-12 mT) on hydrogen peroxide oxidized myoglobin-isolate (MbI) were investigated. The results indicate that the primary target of the hydrogen peroxide oxidation was Met(Fe)Mb, leading to the fall off of iron ions from the porphyrin ring. Additionally, the increased magnetic field (≥9 mT) enhanced the release of more iron ions to react with HO, giving rise to the production of more hydroxyl radicals and the shift of oxidation site from porphyrin ring to Mb skeleton.

Effects of low frequency magnetic field on myoglobin oxidation stability.

The effects of low frequency magnetic field on myoglobin (Mb) oxidation stability were evaluated by treatments at 0, 3, 6, 9, 12 mT and storage for 10 h. The results showed that Mb oxidation was inhibited under all magnetic field treatments, due to the increase of total sulfhydryl and free amino groups (9 or 12 mT) from unfolding of Mb clusters (3, 9, 12 mT) as well as β-turn and β-sheet structures (9 or 12 mT). The unfolding also induced (i) the destruction or burial of iron porphyrin and tyrosine residues; (ii) the exposure of tryptophan; (iii) more uniform Mb particle size distribution (3, 9, 12 mT) and increased zeta potential (3, 6, 12 mT).

Effect of low-frequency magnetic field on the gel properties of pork myofibrillar proteins.

This study aimed to investigate the effect of a low-frequency magnetic field (LF-MF; 0, 0.25, 0.5, and 1.

[Epidemiological characteristics of imported malaria cases in Neijiang City, 2013].

Objective: To understand the epidemiological characteristics of imported malaria cases in Neijiang City in 2013, so as to provide the references for malaria elimination in the city.

Methods: The epidemiological data of malaria cases were collected from the Parasitic Diseases Information Management System of Chinese Center for Disease Control and Prevention, and the data were analyzed with the descriptive epidemiological method.

Results: Totally 19 cases of imported malaria cases were reported in Neijiang City in 2013, which was increased by 375% comparing to that in 2012 (4 cases) , and all the cases were confirmed by the laboratory.

The clinical value of LRRC3B gene expression and promoter hypermethylation in breast carcinomas.

Epigenetic alteration of tumor suppressor genes by promoter hypermethylation has played a key role in tumorigenesis, which is an important mechanism as indispensable as gene deletion and mutation. LRRC3B is a potential tumor suppressor gene newly discovered; however, the specific biologic function is still unknown. In the present study, we tested the expression levels of LRRC3B by methods associated with immunohistochemistry, Real-Time PCR, and methylation-specific polymerase chain reaction.

Novel compound PS-101 exhibits selective inhibition in non-small-cell lung cancer cell by blocking the EGFR-driven antiapoptotic pathway.

This study investigated the anticancer effect of a novel compound PS-101 in human lung cancer cells. By phenotype screening, PS-101 exhibited highly selective inhibition in EGFR-overexpressed non-small cell lung cancer cells NCI-H460 and A549 while displaying no obvious toxicity to normal hepatic cell HL-7702, lung fibroblast cell WI-38, liver cancer cell BEL-7404 and gastric cancer cell MCG-803. A combination of cell viability assay, immunoblotting, and RNA interference revealed that PS-101 induced EGFR-dependent inhibition selectivity.