Tip growth is a focused and tightly regulated apical explosion that depends on the interconnected activities of ions, the cytoskeleton, and the cell wall.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5761822 | PMC |
| http://dx.doi.org/10.1104/pp.17.01466 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
How thawing and salting affects the post-cooked quality of frozen beef: New insights into the mechanism of fiber morphology evolution and water migration.
Food Res Int
January 2025
Gembloux Agro-Bio Tech, University of Liège, Gembloux B-5030, Belgium.
To get insight into the thawing and salting in recovery and protection mechanisms on quality in frozen meat after subsequent cooking. The myofiber morphological-water evolution and quality changes in beef during freezing-thawing-cooking and freezing-cooking treatments were investigated. The cooking losses of fresh-cooked, frozen-cooked, and frozen-thawed-cooked samples were 27.
View Article and Find Full Text PDFEffect of High-Dose Vitamin C on Tendon Cell Degeneration-An In Vitro Study.
Int J Mol Sci
December 2024
Department of Orthopaedic Surgery, Kanazawa Medical University, Daigaku 1-1, Uchinada-machi, Kahoku-gun 920-0293, Japan.
Tendinopathy is an aging-related disease, often caused by micro-scarring and degeneration due to overuse or trauma. Ascorbic acid (vitamin C) supplementation is reported to be a useful treatment for tendinopathy recovery. We compared the inhibitory effects of various ascorbic acid doses on tendon cell damage.
View Article and Find Full Text PDFSulfated Polysaccharides Inhibit CaOx Stone Formation by Inhibiting Calcium Oxalate Crystallization, Cellular Inflammation, and Crystal Adhesion.
J Agric Food Chem
January 2025
Institute of Biomineralization and Lithiasis Research, College of Chemistry and Materials Science, Jinan University, Guangzhou 510632, China.
Hyperoxaluria can easily induce calcium oxalate (CaOx) crystals and cause cell damage, thereby increasing the risk of kidney stone formation. In this study, three sulfated polysaccharides (PSPs) were obtained by the sulfur trioxide-pyridine method. The antioxidant activity of PSPs and the inhibitory effects of PSPs on CaOx crystallization, cellular oxidative damage, and cellular inflammation were explored in vitro, and PSPs were used to treat hyperoxaluria-induced crystallization model mice in order to validate the stone-preventive effect of PSPs in vivo.
View Article and Find Full Text PDFHow chloride salt mixtures affect the final gel properties of low-sodium myofibrillar protein: Underlining the perspective of gelation process.
Meat Sci
March 2025
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China. Electronic address:
This study aimed to investigate the performance differences of low-sodium myofibrillar protein (MP) gels substituted by different chloride salt mixtures from the perspective of gelation process. The results revealed that low-sodium MP substituted by KCl/CaCl exhibited higher turbidity and particle size at 40 % substitution, and formed protein aggregates earlier at 53 °C. During the gelation process, KCl/CaCl increased the extent of cross-linking as the substitution level increased from 10 % to 40 %, which was prone to forming final gels with poor palatability.
View Article and Find Full Text PDFImproving the rheological and tribological properties of emulsion-filled gel by ultrasound-assisted cross-linked myofibrillar protein emulsion: Insight into the simulation of oral processing.
Ultrason Sonochem
January 2025
State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address:
This study aimed to investigate the effect of ultrasound-assisted cross-linking of myofibrillar protein (MP) emulsions on the enhancement of rheological and tribological properties of emulsion-filled gel. The micro-morphology, texture, water hold capacity (WHC), chemical forces, linear shear rheological behavior, large amplitude oscillatory shear (LAOS), oil-released content, and simulated oral friction of the water-filled gel (WP-G), the original MP fabricated emulsion-filled gel (NP-G), the crosslinked MP fabricated emulsion-filled gel (NPG-G), and the ultrasound treated crosslinked MP fabricated emulsion-filled gel (NPGU-G) were determined. Results indicated that emulsion as filler phase significantly improved the rheological and tribological properties of the gel, especially for the ultrasound-assisted MP emulsion-filled gel (NPGU-G) group, the smaller droplet size of emulsion contributed to the density and structural uniformity of the gel.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!