Myofibrillar protein degradation after eccentric exercise

1984 ◽  
Vol 40 (1) ◽  
pp. 69-70 ◽  
Author(s):  
A. C. Snyder ◽  
D. R. Lamb ◽  
C. P. Salm ◽  
M. D. Judge ◽  
E. D. Aberle ◽  
...  
Keyword(s):  
Protein Degradation ◽  
Eccentric Exercise ◽  
Myofibrillar Protein

Myofibrillar protein degradation and muscle proteinases in normal and diabetic rats

1979 ◽  
Vol 21 (1) ◽  
pp. 33-39 ◽  
Author(s):  
B. Dahlmann ◽  
C. Schroeter ◽  
L. Herbertz ◽  
H. Reinauer
Keyword(s):  
Protein Degradation ◽  
Diabetic Rats ◽  
Myofibrillar Protein

Effects of µ‐calpain oxidation on Coregonus peled myofibrillar protein degradation in vitro

2020 ◽  
Vol 85 (3) ◽  
pp. 682-688 ◽  
Author(s):  
Junwei Qin ◽  
Xiaorong Deng ◽  
Yongdong Lei ◽  
Pingping Liu ◽  
Shiling Lu ◽  
...  
Keyword(s):  
Protein Degradation ◽  
Myofibrillar Protein

Proteasome production in human muscle during nutritional inhibition of myofibrillar protein degradation

Metabolism ◽  
2004 ◽  
Vol 53 (3) ◽  
pp. 340-347 ◽  
Author(s):  
Irwin G Brodsky ◽  
Dennis Suzara ◽  
Mikhail Furman ◽  
Paul Goldspink ◽  
G.Charles Ford ◽  
...  
Keyword(s):  
Protein Degradation ◽  
Myofibrillar Protein ◽  
Human Muscle

scholarly journals Effect of Ultimate pH on Postmortem Myofibrillar Protein Degradation and Meat Quality Characteristics of Chinese Yellow Crossbreed Cattle

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Peng Li ◽  
Tiantian Wang ◽  
Yanwei Mao ◽  
Yimin Zhang ◽  
Lebao Niu ◽  
...  
Keyword(s):  
Enzymatic Activity ◽  
Protein Degradation ◽  
Meat Quality ◽  
Troponin T ◽  
Quality Characteristics ◽  
Myofibrillar Protein ◽  
Cooking Loss ◽  
Crossbred Cattle ◽  
Beef Tenderness ◽  
Fragmentation Index

This paper describes the complex effects of postmortem ultimate pH (pHu) on Chinese Yellow crossbreed cattle quality during postmortem ageing and provides an explanation of how pHu affects beef tenderness. High pHu beef had the highest initial tenderness (P<0.05) compared with other groups at 1 day postmortem. Intermediate and low pHu beef had similar initial WBSF at 1 day postmortem, but intermediate pHu beef had slower tenderization rate than low pHu beef (P<0.05). Purge loss, cooking loss,L*,a*, andb*values decreased with increasing pHu during ageing (P<0.05). Myofibril fragmentation index (MFI) was higher in high pHu beef than intermediate and low pHu beef throughout ageing (P<0.05). Protein degradation studies found that desmin and troponin-T appeared degraded within 0.5 h postmortem for high and low pHu beef, compared to >2 days for intermediate pHu beef. Overall, Chinese Yellow crossbred cattle tenderness is related to pHu, which may be affected by proteolytic enzymatic activity. Therefore, pHu may be used to predict beef tenderness and other quality characteristics during postmortem ageing. To achieve consistent tenderness, different ageing times should be used, depending on pHu.

scholarly journals Oxidation enhances myofibrillar protein degradation via calpain and caspase-3

2010 ◽  
Vol 49 (7) ◽  
pp. 1152-1160 ◽  
Author(s):  
Ashley J. Smuder ◽  
Andreas N. Kavazis ◽  
Matthew B. Hudson ◽  
W. Bradley Nelson ◽  
Scott K. Powers
Keyword(s):  
Protein Degradation ◽  
Caspase 3 ◽  
Myofibrillar Protein
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