Subacute feeding toxicity of low‐sodium sausages manufactured with sodium substitutes and biopolymer‐encapsulated saltwort ( Salicornia herbacea ) in a mouse model

2019 ◽  
Vol 100 (2) ◽  
pp. 794-802
Author(s):  
Eun Young Jung ◽  
Da Young Lee ◽  
On You Kim ◽  
Seung Yun Lee ◽  
Dong Gyun Yim ◽  
...  
Keyword(s):  
Mouse Model ◽  
Low Sodium ◽  
Salicornia Herbacea

scholarly journals Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham

2020 ◽  
Vol 33 (4) ◽  
pp. 662-669
Author(s):  
Tae-Jun Jeong ◽  
Tae-Kyung Kim ◽  
Hyun-Wook Kim ◽  
Yun-Sang Choi
Keyword(s):  
Physicochemical Properties ◽  
Ph Value ◽  
Protein Solubility ◽  
Myofibrillar Protein ◽  
Partial Substitution ◽  
Low Sodium ◽  
Fragmentation Index ◽  
Polyethylene Bags ◽  
Pork Loin ◽  
Salicornia Herbacea

Objective: This study was conducted to evaluate the effect of red glasswort (RG) (<i>Salicornia herbacea</i> L.) curing on the physicochemical, textural and sensory properties of cooked pork loin ham (<i>M. longissimus thoracis et lumborum</i>).Methods: All treatments were cured with different salt and RG powder levels. RG0 treatment was prepared with only 4% NaCl (w/w) as a control, and RG25, 3% NaCl:1% RG (w/w); RG50, 2% NaCl:2% RG (w/w); RG75, 1% NaCl:3% RG (w/w); RG100, 0% NaCl:4% RG (w/w) treatments were prepared sequentially. All samples were individually vacuum packaged in polyethylene bags and stored for 7 d at 3°C±1°C.Results: The results showed that as the rate of RG substitution increased, pH value, redness, myofibrillar protein solubility, and myofibrillar fragmentation index increased (p<0.05), but salt concentration and shear force decreased (p<0.05). However, there were no significant differences in cooking loss and moisture content. In terms of sensory evaluation, RG100 exhibited higher scores in tenderness and juiciness than RG0 (p<0.05).Conclusion: The partial substitution of NaCl by RG could improve the physicochemical properties, textural and sensory characteristics of cooked pork loin. Therefore, it is suggested that RG as a natural salt replacer could be an effective ingredient for developing low-sodium cured hams.

Regenerating myofibers in tibialis anterior muscles of young ‘MDX’ mice

1987 ◽  
Vol 45 ◽  
pp. 726-727
Author(s):  
H. D. Geissinge ◽  
L.D. Rhodes
Keyword(s):  
Muscular Dystrophy ◽  
Mouse Model ◽  
Tibialis Anterior ◽  
Physiological Activity ◽  
Mdx Mice ◽  
Mode Of Inheritance

A recently discovered mouse model (‘mdx’) for muscular dystrophy in man may be of considerable interest, since the disease in ‘mdx’ mice is inherited by the same mode of inheritance (X-linked) as the human Duchenne (DMD) muscular dystrophy. Unlike DMD, which results in a situation in which the continual muscle destruction cannot keep up with abortive regenerative attempts of the musculature, and the sufferers of the disease die early, the disease in ‘mdx’ mice appears to be transient, and the mice do not die as a result of it. In fact, it has been reported that the severely damaged Tibialis anterior (TA) muscles of ‘mdx’ mice seem to display exceptionally good regenerative powers at 4-6 weeks, so much so, that these muscles are able to regenerate spontaneously up to their previous levels of physiological activity.

Mouse model of gastric infection with cytotoxin-expressing strain of Helicobacter pylori in studying of pathogenesis of chronic gastric ulcer

1998 ◽  
Vol 13 (11-s4) ◽  
pp. S178-S184 ◽  
Author(s):  
PETER KONTUREK ◽  
TOMASZ BRZOZOWSKI ◽  
STANISLAW KONTUREK ◽  
ELZBIETA KARCZEWSKA ◽  
ROBERT PAJDO ◽  
...  
Keyword(s):  
Helicobacter Pylori ◽  
Gastric Ulcer ◽  
Mouse Model ◽  
Chronic Gastric Ulcer
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