Stretching of activated skeletal muscles induces a force increase above the isometric level persisting after stretch, known as residual force enhancement (RFE). RFE has been extensively studied; nevertheless, its mechanism remains debated. Unlike previous RFE studies, here the excess of force after stretch, termed static tension (ST), was investigated with fast stretches (amplitude: 3-4% sarcomere length; duration: 0.6 ms) applied at low tension during the tetanus rise in fiber bundles from flexor digitorum brevis (FDB) mouse muscle at 30°C. ST was measured at sarcomere length between 2.6 and 4.4 μm in normal and N-benzyl-p-toluene sulphonamide (BTS)-added (10 μM) Tyrode solution. The results showed that ST has the same characteristics and it is equivalent to RFE. ST increased with sarcomere length, reached a peak at 3.5 μm, and decreased to zero at ∼4.5 μm. At 4 μm, where active force was zero, ST was still 50% of maximum. BTS reduced force by ∼75% but had almost no effect on ST. Following stimulation, ST developed earlier than force, with a time course similar to internal Ca(2+) concentration: it was present 1 ms after the stimulus, at zero active force, and peaked at ∼3-ms delay. At 2.7 μm, activation increased the passive sarcomere stiffness by a factor of ∼7 compared with the relaxed state All our data indicate that ST, or RFE, is independent of the cross-bridge presence and it is due to the Ca(2+)-induced stiffening of a sarcomeric structure identifiable with titin.
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http://dx.doi.org/10.1152/ajpcell.00290.2014 | DOI Listing |
Metabolites
January 2025
Departamento de Zootecnia, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA/USP), Universidade de São Paulo, Pirassununga 13.635-900, SP, Brazil.
Background: cattle is known to be temperamental and to produce beef with greater variability in terms of quality compared to beef of . Cattle adaptability and resilience are of great importance to sustain beef production worldwide.
Objective: The study aimed to understand early post-mortem metabolites among muscles with different fiber types profile of calm and excitable Nellore, as well as its relationship with fragmentation of beef aged up to 28 d.
Food Sci Anim Resour
January 2025
Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang 25354, Korea.
The quality grade of cow meat is often lower than that of steer meat, resulting in economic losses and reduced consumer satisfaction. This review explores various strategies for improving the quality of cow meat, with a focus on slaughter and post-slaughter practices. Certain slaughter methods, including electrical stimulation and suspension techniques, have been shown to improve meat tenderness by alleviating rigor mortis and inducing an increase in sarcomere length.
View Article and Find Full Text PDFMeat Sci
January 2025
Department of Agricultural and Environmental Biotechnology, Faculty of Agriculture and Veterinary Sciences, São Paulo State University, 14884-900 Jaboticabal, Brazil.
The objective of this study was to characterize the progression of rigor mortis and evaluate the influence of chilling time on carcass characteristics, colour, and tenderness of Botucatu rabbit meat in both males and females. The muscles analyzed were the longissimus thoracis et lumborum (LTL) and biceps femoris (BF). As chilling time progressed, weight loss due to chilling increased (P < 0.
View Article and Find Full Text PDFCirc Res
January 2025
Department of Integrative Pathophysiology, Medical Faculty Mannheim, DZHK Partnersite Mannheim-Heidelberg, University of Heidelberg, Germany (S.L.).
This review examines the giant elastic protein titin and its critical roles in heart function, both in health and disease, as discovered since its identification nearly 50 years ago. Encoded by the TTN (titin gene), titin has emerged as a major disease locus for cardiac disorders. Functionally, titin acts as a third myofilament type, connecting sarcomeric Z-disks and M-bands, and regulating myocardial passive stiffness and stretch sensing.
View Article and Find Full Text PDFHeliyon
December 2024
Department of Animal Resources Science, Kongju National University, Yesan, 32439, Republic of Korea.
This study investigated the tenderization and quality characteristics of Korean black goat biceps femoris treated with ginger powder extracts (0 %, 3 %, 5 %, and 7 %). The proximate composition, pH, color, shear force, water-holding capacity, sarcomere length, fiber cross-sectional area, and sensory properties were determined and analyzed according to the concentration of the ginger powder extract. The shear force decreased significantly with increasing concentrations of ginger powder extract ( < 0.
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