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| http://dx.doi.org/10.1136/bmj.2.6131.173 | DOI Listing |
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Evaluation of edible quality and processing suitability of segmented products from silver carp under different thermal processing methods.
Food Res Int
February 2025
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, PR China; Xiweijia Biotechnology Co., Ltd., Yueyang, Hunan 414024, PR China. Electronic address:
This study investigated the edible quality differences in muscle segments of silver carp (Hypophthalmichthys molitrix) and established an evaluation model for processing suitability. The results showed that steamed dorsal meat had the highest levels of total free amino acids, umami amino acids, and total volatile compounds. Fried tail meat exhibited the highest content of sweet amino acids and equivalent umami concentration (EUC) values, which were superior in all fried meat parts compared to those that were steamed.
View Article and Find Full Text PDFNerve repair with polylactic acid and inosine treatment enhance regeneration and improve functional recovery after sciatic nerve transection.
Front Cell Neurosci
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Laboratório de Neurodegeneração e Reparo - Departamento de Anatomia Patológica, Hospital Universitário Clementino Fraga Filho, HUCFF/UFRJ, Rio de Janeiro, Brazil.
Background: Following transection, nerve repair using the polylactic acid (PLA) conduit is an effective option. In addition, inosine treatment has shown potential to promote nerve regeneration. Therefore, this study aimed to investigate the regenerative potential of inosine after nerve transection and polylactic acid conduit repair.
View Article and Find Full Text PDFSkeletal muscle inosine monophosphate formation preserves ΔG during incremental step contractions in vivo.
Am J Physiol Regul Integr Comp Physiol
February 2025
Muscle Physiology Laboratory, Department of Kinesiology, University of Massachusetts, Amherst, Massachusetts, United States.
The cause and consequences of inosine monophosphate (IMP) formation when adenosine triphosphate (ATP) declines during muscular contractions in vivo are not fully understood. The purpose of this study was to examine the role of IMP formation in the maintenance of the Gibbs free energy for ATP hydrolysis (ΔG) during dynamic contractions of increasing workload and the implications of ATP loss in vivo. Eight males (median 27.
View Article and Find Full Text PDFDevelopment of an immobilized Mycobacterium tuberculosis purine nucleoside phosphorylase platform for ligand fishing and inhibition assays.
J Pharm Biomed Anal
February 2025
BioCrom, Instituto de Química, Departamento de Química Orgânica, Universidade Federal Fluminense, Niterói 24020-141, Brazil. Electronic address:
Article Synopsis
- Purine nucleoside phosphorylase from Mycobacterium tuberculosis (MtPNP) is essential in purine metabolism, making it a promising target for new tuberculosis therapies, and this study created a ligand screening system using immobilized MtPNP on magnetic particles.
- The platform allows for effective activity monitoring and inhibitor recognition, achieving significant results from a proof-of-concept study with competitive inhibition, indicating its utility in drug discovery.
- Key parameters for improving ligand fishing assays were optimized, showing a balance must be struck between maximizing ligand isolation and maintaining enzyme activity for efficient, high-throughput screening.
Key non-volatile taste components and characteristics in abdominal muscle of Eriocheir sinensis under various thermal processing methods.
Food Chem
February 2025
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China. Electronic address:
This study identified the key non-volatile taste components and characteristics in the abdominal muscle (AM) of Eriocheir sinensis under various thermal processing methods: boiling at rising temperature (BO-R), boiling at constant temperature (BO-C), steaming with water vapor (ST) and salt-baked (BK). The results showed that arginine (Arg), alanine (Ala), glycine (Gly), glutamate (Glu), 5'-AMP, histidine (His), lysine (Lys), proline (Pro), K, PO, betaine, succinic acid, and lactic acid were the key taste contributors, exhibiting taste activity values (TAV) higher than 1.0.
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