Objective: We describe a mathematical model to calculate a single muscle fiber action potential (AP). Based on a marching band pattern, it is an enhancement to our previously described "modified line source" model.
Methods: Calculations were performed using an Excel spread sheet. AP was simulated for a 200 mm long muscle fiber with 60 µm diameter, propagation velocity of 4 m/s, and end-plate located at the center. Several different electrode locations were used to calculate the AP.
Results: The AP amplitude was highest at the end-plate where the waveform was biphasic with initial negativity. When the electrode was moved towards the tendon, the amplitude decreased for the first 1.5 mm. The AP was triphasic and its waveform was relatively constant at electrode positions beyond 1.5 mm from the end-plate. It matched the calculations using the modified line source model. When the electrode was near the tendon, the AP amplitude decreased asymmetrically and waveform became biphasic resembling a positive sharp wave.
Discussion: The model is conceptually and computationally simple. It simulated the expected AP shape at different electrode positions along the muscle fiber. The waveforms are similar to those obtained from mathematically complex volume conductor models.
Significance: The revised model can be useful for teaching and future simulation studies.
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http://dx.doi.org/10.1016/j.clinph.2021.10.021 | DOI Listing |
Nat Commun
December 2024
Alexander Grass Center for Bioengineering, The Hebrew University of Jerusalem, Jerusalem, Israel.
The escalating global demand for meat products has intensified ecological concerns, underscoring the need for sustainable meat alternatives. Although current methods effectively imitate ground meat, mimicking whole cuts, which constitute 54% of the global market, remains challenging due to the lack of scalable technology. Injection molding is a massively scalable manufacturing technology developed for the polymer industry.
View Article and Find Full Text PDFPol J Vet Sci
December 2024
Department of Animal Welfare and Research, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, Poland.
Poultry scientists are constantly studying different breeds of cockerels that would be suitable for capon meat production. Capon meat, although not yet very popular, is characterized by exceptional taste qualities that could appeal to many customers. Obtaining the appropriate palatability, structure and tenderness of capon meat is possible thanks to the reduction in androgen levels following the castration of roosters.
View Article and Find Full Text PDFFront Biosci (Landmark Ed)
December 2024
Department of Biochemistry, Cell Biology and Microbiology, Mari State University, 424001 Yoshkar-Ola, Russia.
Objective: Ca overload of muscle fibers is one of the factors that secondarily aggravate the development of Duchenne muscular dystrophy (DMD). The purpose of this study is to evaluate the effects of the Ca channel modulator 2-aminoethoxydiphenyl borate (APB) on skeletal muscle pathology in dystrophin-deficient mice.
Methods: Mice were randomly divided into six groups: wild type (WT), WT+3 mg/kg APB, WT+10 mg/kg APB, , +3 mg/kg APB, +10 mg/kg APB.
Background: The ciliary muscle is known to play a part in presbyopia, but the mechanism has not received a comprehensive review, which this study aims to achieve. We examined relevant articles published from 1975 through 2022 that explored various properties of the muscle and related tissues in humans and rhesus monkeys. These properties include geometry, elasticity, rigidity, and composition, and were studied using a range of imaging technologies, computer models, and surgical methods.
View Article and Find Full Text PDFFood Chem
December 2024
Shandong Province Grilled Chicken Co., Ltd., Dezhou 253000, China.
Effects of varying levels of arginine (Arg) and aspartic acid (Asp) on the water-holding capacity (WHC) and eating quality of marinated pork meat were investigated. The addition of Arg significantly enhanced the WHC of marinated pork meat (P < 0.05) due to the increased pH levels of the meat.
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