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Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

AIM: To investigate the role of proviral integration site for Moloney murine leukemia virus 1 （PIM1） in the phenotypic switching of vascular smooth muscle cells （VSMCs） induced by oxidized low-density lipoprotein （oxLDL）, and to explore the underlying mechanisms. METHODS: Eighteen male ApoE-/- mice （8 weeks old） were randomly divided into general diet group and high-fat diet group, with 9 mice per group. After 16 weeks, aortic samples were analyzed using HE staining to observe plaque formation. In vitro, VSMCs were exposed to oxLDL to induce phenotypic transformation. Western blot and immunofluorescence were used to measure the protein expression levels of PIM1 and phenotypic markers including α-smooth muscle actin （α-SMA）, smooth muscle protein 22α （SM22α）, osteopontin （OPN）, and CD68. Glycolysis levels were assessed by detecting the expression of glycolytic enzymes 6-phosphofructo-2-kinase/fructose-2, 6-biphosphatase （PFKFB3） and hexokinase 2 （HK2） by Western blot, and lactate secretion was measured using a lactate test kit. The effects of SMI-4a（ a specific inhibitor of PIM1） and PIM1 small interfering RNA on oxLDL-induced phenotypic markers in VSMCs were evaluated. Moreover, the impact of 3-（3-pyridinyl）-1-（4-pyridinyl）-2-propen-1-one （3PO; a glycolysis inhibitor） on oxLDL-induced phenotypic switching and glycolysis in VSMCs was investigated. RESULTS: HE staining revealed atherosclerotic plaque formation in the aortas of ApoE-/- mice fed with high-fat diet. Immunofluorescence showed high accumulation of PIM1 and OPN in the tunica intima of atherosclerotic plaques. Compared with control group, aortic plaques exhibited significantly elevated levels of PIM1, OPN and CD68 proteins（ P<0. 01）, accompanied by reduced expression of contractile phenotype markers α-SMA and SM22α （P<0. 01）. In vitro, oxLDL treatment led to gradual decrease in α-SMA and SM22α expression（ P<0. 05 or P<0. 01）, while OPN and CD68 expression increased （P<0. 05 or P<0. 01）. Moreover, oxLDL significantly up-regulated the protein expression of PIM1, PFKFB3 and HK2, and increased lactate secretion in VSMCs （P<0. 05 or P<0. 01）. Knockdown of PIM1 or treatment with SMI-4a markedly attenuated these oxLDL-induced effects on VSMCs（ P<0. 05 or P<0. 01）. Treatment with 3PO also abolished oxLDL-induced phenotypic transformation and glycolysis in VSMCs （P<0. 05 or P<0. 01）. CONCLUSION: PIM1 highly accumulates in the atherosclerotic plaques of ApoE-/- mice. The phenotypic transformation of VSMCs was correlated with the expression of PIM1. PIM1 can regulate the phenotypic transformation of oxLDL-treated VSMCs by inducing glycolysis. [ABSTRACT FROM AUTHOR]

【Objective】In the early stage of the study, the high-efficient and low-fishmeal compound feed developed by our research group showed good application effects in the aquaculture of small-sized Trachinotus ovatus. The study was conducted to further evaluate the application effect of this feed in the aquaculture of large-sized T. ovatus, to provide some references for practical production.【Method】Based on the formula of commercial feed (CK) and high-efficient and low-fishmeal compound feed (test feed), two groups of feed were prepared by feed processing technology and equipment of the enterprise, and large-sized Trachinotus ovatus (125.8 ± 0.70 g) were fed for 95 d. The growth performance, serum biochemical indicators, digestive enzyme activity and muscle quality of each group were compared and analyzed.【Result】There was no significant difference in the growth performance, morphological indicators, serum and liver antioxidant performance indicators, and intestinal digestive enzyme activities between the two groups (P > 0.05). However, the daily feed intake, specific growth rate, daily weight gain rate and weight gain rate of the test group T. ovatus were 2.64%, 1.35%, 2.73%, 247.34%, which were 0.21, 0.03, 0.07, 2.25 percentage point higher than those of the control group, respectively, while the feed coefficient that was 0.03 percentage point lower. The levels of total cholesterol (T-CHO), serum triglyceride(TG), low-density lipoprotein cholesterol(LDL-C) in the test group were 0.88, 0.18, 0.30 mmol/L, which were significantly reduced when compared with the control group, while the HDL-C/LDL-C ratio (102.20%) was significantly increased (P < 0.05). In terms of muscle quality, there was no significant difference in muscle protein and fat content as well as amino acid composition (total amino acids, essential amino acids and flavor amino acids) between the two groups (P > 0.05). However, the test feed significantly improved the texture characteristics of the muscle and increased the EPA level in the muscle. Furthermore, compared with the commercial feed, the cost of the test feed was reduced by 8.65%, and the aquaculture benefit was increased by 17.76%.【Conclusion】In the aquaculture of large-sized T. ovatus, the high-efficient and low-fishmeal compound feed exhibits similar growth-promoting effects as commercial feed, and it helps to reduce blood lipids, lower aquaculture costs, and improve aquaculture benefits. The above results indicate that the high-efficient and low-fishmeal compound feed can be applied in the entire aquaculture cycle of T. ovatus. [ABSTRACT FROM AUTHOR]

The intermuscular bones of fish are closely related to their locomotion; the more athletic the fish is, the greater the number of intermuscular bones and the relatively higher the muscle fat content. In order to investigate whether C. brachygnathus exists migratory ecological taxa in Poyang Lake, samples of C. brachygnathus were collected from different sampling sites of Poyang Lake, such as Qianyanqiao. In addition, samples of C. nasus from Zhoushan Shengsi and Qingcaosha Reservoir at the mouth of the Yangtze River were collected in order to investigate the effect of migration on the formation of intermuscular bones of C. nasus. The morphology, number and muscle protein and fat content of medullary arch ossicles and pulse arch ossicles were compared by anatomical method and conventional measurement method. The results showed that： (1) The number of intermuscular bones of C. brachygnathus was the least in the Poyang Lake which was 100.67±6.34; The number of intermuscular bones in Qianyanqiao was the largest which was 127.67±6.18. (2)The intermuscular bone number of C.nasus in Poyang Lake was 129.60±0.98 which was significantly higher than C. brachygnathus of 110.60±2.97. (3) The number of Poyanghu intermuscular bones of the same species was significantly higher than that of 113.67±3.29 intermuscular bones of the Qingcaosha but lower than that of 147.67±3.09 intermuscular bones of Shengsi ; (4) The protein content of muscle in the C.nasus in Poyang Lake was lower than that of the C. brachygnathus, and the fat content was higher than that of the C.brachygnathus. Suggesting that the C.nasus need to oscillate more in order to fulfil the needs of long-distance migration and to stimulate more intermuscular spine formation. These results are important for the understanding of the difference in the origin of the migratory populations of C. nasus and C. brachygnathus in Poyang Lake, and lay the foundation for the further research on the biology of the migratory populations in Poyang Lake. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To study the influence of culturing patterns on the nutrition of Pelodiscus sinensis, the amino acid and collagen contents of muscle and calipash were assessed under 3 kinds of culturing patterns of pond monoculture, co-culturing of lotus-P.sinensis and rice-P.sinensis-fish. There was no significant difference between the contents of total amino acids (TAA) and essential amino acids (EAA) in 3 kinds of culturing patterns. And muscle protein had the highest nutritional value and the most delicious taste in the pond monoculture pattern. [ABSTRACT FROM AUTHOR]

Calcium /3-hydroxy-/3-methylbutyrate (CaHMB), as a new food raw material, has obtained approval in multiple countries, including China. In China, CaHMB is allowed to be used in foods for special medical purposes. However, despite being approved in China for over a decade, no products containing CaHMB have been introduced as foods for special medical purposes to the market. Thus, there is a need to form a consensus on the health benefits, safety, dosage and other aspects of CaHMB to facilitate its application in the relevant food industry, regulatory authorities and consumer understanding, thereby advancing its application to better address the nutritional and health needs of the publication. This article provided comprehensive analysis of the global research and application of CaHMB, engaging relevant academic and industrial experts to form the scientific consensus on the application of CaHMB via literature analysis and scientific discussions, as: 1) CaHMB, as new food raw material and the calcium salt form of HMB, plays a crucial role to supplement HMB in promoting muscle protein synthesis and reducing muscle protein breakdown; 2) CaHMB supplementation is beneficial to correct the negative nitrogen balance and improving muscle health in the elderly and people with various diseases (such as sarcopenia syndrome, oncology, etc.); 3) The safety of CaHMB is widely recognized, and appropriate increase its maximal daily intake limit locally can better support target population to receive health benefits and promote industrial application development. Recommendations: At the policy level, proactive measures can guide the appropriate increase in the maximal daily intake limit of CaHMB to better address the nutritional and health needs of the population; further strengthen scientific research and innovation on CaHMB to provide scientific and technical evidence supporting its optimal application and related policy development; promote CaHMB application in food industry, especially in foods for special medical purposes, to further forest high-quality development of related industries. [ABSTRACT FROM AUTHOR]

The purpose of this study was to study and analyze the composition and content of routine nutrients, amino acids, fatty acids, and mineral elements in muscle of three cultured populations of Cipangopaludina cathayensis, so as to provide a reference for the development and utilization of Cipangopaludina cathayensis germplasm resources. A total of 180 Cipangopaludina cathayensis with an average weight of (32.12±0.17) g were randomly divided into three groups with 60 Cipangopaludina cathayensis in each group. After shelling, the muscles were taken to test their nutritional components. The results showed that the crude protein, total amino acids, essential amino acids, and delicious amino acids in muscle of Luchuan County population were significantly higher than those of other populations (P<0.05). The amino acid score, chemical score, and essential amino acid index of Liujiang population were the highest. The contentrations of unsaturated fatty acids and polyunsaturated fatty acids in muscle of Luchuan County population were significantly higher than those of other populations, and the atherosclerosis index (IA) and thrombosis index (IT) were lower than those of other populations (P<0.05). The ratio of sigma-n-3/sigma-n-6PUFA of the three populations was in line with the recommended value of FAO/WHO for human diet (0.1~0.2). The contentrations of P and Ca in muscle of Rongshui County population were significantly higher than those of other populations (P<0.05). The study indicates that the muscle protein content of the three cultured populations is higher, the fat content is lower, and the delicious amino acids and unsaturated fatty acids are higher. The nutritional value of the muscle of Luchuan County population are better than those of other populations. [ABSTRACT FROM AUTHOR]

BACKGROUND: CXC motif chemokine 5 (CXCL5) is a neutrophil activating peptide derived from epithelial cells, which may be involved in arterial diseases. However, there is yet no report on the effect of CXCL5 in vascular calcification. OBJECTIVE: To explore the role of CXCL5 in the vascular calcification of carotid atherosclerosis (CAS). METHODS: (1) Cytological experiment: Mouse vascular smooth muscle cells (VSMCs) were divided into five groups: osteogenic medium group, Vector group (vector, blank plasmid transfected into VSMCs), CXCL5 group (CXCL5 plasmid transfected into VSMCs), si-NC group (CXCL5 negative control siRNA transfected into VSMCs), si-CXCL5 group (CXCL5 siRNA transfected into VSMCs), Vector+LY2157299 group and CXCL5+LY2157299 group (LY2157299 transferred into the cells 24 hours after cell transfection). Alizarin red staining, alkaline phosphatase staining, and calcium content determination were performed to evaluate the osteogenic differentiation level of VSMCs. (2) Animal experiment: Forty-eight ApoE-/- mice were randomly divided into four groups (n=12 per group): Con+siNC group, Con+si-CXCL5 group, CAS+si-NC group and CAS+si-CXCL5 group. Animal models were not prepared in the first two groups, in which si-NC or si-CXCL5 lentivirus was injected into the tail vein; carotid atherosclerosis models were made in the latter two groups, in which si-NC or si-CXCL5 lentivirus was injected into the tail vein. Von Kossa staining and immunohistochemical staining were used to evaluate carotid vascular calcification and the expression of CXCL5 and transforming growth factor-β receptor 1 (TGFBR1) in mice. RESULTS AND CONCLUSION: In the CXCL5 group, the protein level of runt-related transcription factor 2 (RUNX2) was up-regulated and the level of α-smooth muscle actin was down-regulated, in contrary to the findings in the si-CXCL5 group. In addition, CXCL5 overexpression upregulated the level of TGFBR1, while CXCL5 knockdown inhibited the level of TGFBR1. Compared with the Vector group, the intensity of alizarin red staining, alkaline phosphatase activity and calcium content in the CXCL5 group increased significantly (P < 0.05). Compared with the si-NC group, the intensity of alizarin red staining, alkaline phosphatase activity and calcium content in the si-CXCL5 group decreased significantly (P < 0.05). When LY2157299 inhibited TGFBR1 expression, the osteogenic differentiation of VSMCs induced by CXCL5 was reduced. Compared with the Con+si-NC group, the expression of CXCL5 protein in the carotid artery and calcification area in the CAS+si-NC group increased significantly (P < 0.05). Compared with the CAS+si-NC group, the expression of CXCL5 protein in the carotid artery and vascular calcification area in the CAS+si-CXCL5 group decreased significantly (P < 0.05). In addition, compared with the Con+si-NC group, the expression of RUNX2 protein in the carotid artery in the CAS+si-NC group increased significantly (P < 0.05), while the expression of α-smooth muscle actin protein decreased significantly (P < 0.05). Compared with the CAS+si-NC group, the expression of RUNX2 protein in the carotid artery in CAS+si-CXCL5 group decreased significantly (P < 0.05), while the expression of α-smooth muscle actin protein increased significantly (P < 0.05). In conclusion, CXCL5 can induce osteogenic transformation of VSMCs by activating the TGFBR1 pathway, and inhibition of CXCL5 expression is effective in improving carotid arterial calcification in CAS mice. [ABSTRACT FROM AUTHOR]

Myofibrillar proteins are the most important proteins of muscle and their gelation properties have a decisive effect on the sensory quality of meat products. Due to the unique structural characteristics, plant polyphenols can interact with myofibrillar proteins during heat-induced gelation formation with the structural change and cross-linking of protein, which affects the gelation formation and gelation properties. In this article, the process and mechanism of the improvement of gelation formation of myofibrillar proteins based on plant polyphenols in the normal-ion strength system, low-ion strength system, and oxidative system were reviewed, aiming to provide a novel insight into the improvement of gelation properties of gel-type meat products based on environmental-friendly methods. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The interaction between muscle proteins and aroma compounds during processing can lead to a loss of aroma in the meat products, thereby altering the aroma profile for the consumer preference. Heat treatment has been commonly used in meat processing. The addition of spices during stewing meat can be used to eliminate the off-flavor for the enhanced color and the fragrance. Among them, terpenoid compounds are the key volatile flavor compounds in spices. But it is unclear on the mechanism of their interaction with muscle proteins. Myofibrillar protein (MP) and sarcoplasmic protein (SP) also play important roles as components of muscle proteins. This study aims to clarify the patterns and mechanisms of the interaction between muscle proteins and terpenoid compounds during heat treatment. Various physicochemical properties of MP and SP were determined at different heating times, such as surface hydrophobicity, total sulfhydryl content, particle size, and secondary structure content. Three terpenoid compounds (3-carene, limonene, and linalool) which significantly contributed to the aroma of stewed pork, were selected to investigate the interaction between aroma compounds and muscle proteins. Solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) was used to study the changes in the aroma absorption ability of proteins with heating time. The correlation was examined between aroma absorption and conformational changes of MP and SP. Moreover, the molecular docking analysis was also implemented to reveal the mechanism of muscle proteins binding to the terpenoid compounds. The results indicated that the heat treatment significantly altered the conformation of MP and SP. The surface hydrophobicity and total sulfhydryl content of MP and SP initially increased and then decreased, as the heating time increased, due to their unfolding and aggregation behaviors. Both MP and SP exhibited an increase in particle sizes during heating, particularly with a higher degree of SP aggregation, due to the lower thermal stability. Furthermore, the secondary structure content analysis showed that the intramolecular hydrogen bond of proteins was rearranged into intermolecular hydrogen bond, and then the ordered structure was transformed into a random coil conformation following heating, resulting in a decrease of α -helix structure content and an increase of β -sheet and random coil structure content. MP and SP demonstrated enhanced aroma adsorption during the initial 5 min of heating, due to their unfolded secondary structures and exposed binding sites. However, the continued heating led to the aggregation of MP and SP, burying the binding sites, and reducing their adsorption ability. Although the MP and SP exhibited similar adsorption within 0- 5 min of heating, the SP displayed weaker adsorption than the MP after 10-60 min of heating. This difference was attributed to the higher degree of aggregation in the SP, which resulted in greater steric hindrance and the burial of more aroma-binding sites. Molecular docking results demonstrated that the hydrophobic interactions dominated the interactions between 3- carene/limonene and muscle proteins, whereas the linalool bound to muscle proteins through hydrophobic interactions and hydrogen bonds. Overall, the heat treatment can be expected to modify the conformation of muscle proteins, and then regulate the exposure or burial of aroma binding sites. Consequently, there was some impact on the interaction between muscle proteins and terpenoid compounds. The findings can provide theoretical guidance to control the aroma retention/release behavior during the thermal processing of meat products for the higher quality of meat products. [ABSTRACT FROM AUTHOR]

The aim of the study was to investigate the effect of astaxanthin extracted from Adonis amurensis Regel & Radde petals on the growth performance, antioxidant and immune capacity of hepatopancreas of Penaeus vannamei. A total of 480 healthy Penaeus vannamei with similar body length and body weight were randomly divided into four groups with three replicates per group and 40 Penaeus vannamei per replicate. The Penaeus vannamei in control group were fed with basic prawn diet, and experimental groups were supplemented with 60, 90 and 120 mg/kg astaxanthin in basic diet, respectively. The experiment lasted for 30 d. The results showed that compared with control group, the final weight, average weight gain rate, specific growth rate, feed utilization rate, protein efficiency rate and muscle crude protein and crude fat contents of Penaeus vannamei in experimental groups were significantly increased (P<0.05), and the survival rate of Penaeus vannamei in group 2 and group 3 were significantly increased (P<0.05). Compared with control group, the T-AOC and AKP activity of Penaeus vannamei in experimental groups were significantly increased (P<0.05), while the activitiy of SOD and CAT of Penaeus vannamei in group 2 and group 3 were significantly decreased (P<0.05). The activitiy of CAT and ACP of Penaeus vannamei in group 1 were significantly increased (P<0.05), while the ACP activity of Penaeus vannamei in group 3 were decreased (P<0.05). The study indicates that 120 mg/kg astaxanthin has the best effect on growth performance, antioxidant and immune capacity of Penaeus vannamei. [ABSTRACT FROM AUTHOR]

Copyright of South China Fisheries Science is the property of South China Fisheries Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

AIM: To investigate the effect of ferroptosis and autophagy on liver cell injury induced by ethyl alcohol（ EtOH）. METHODS: Mouse hepatocyte cell line AML12 was treated by various concentrations（ 0 to 800 mmol/L） of EtOH for 24, 48 and 72 h. Meanwhile, mouse hepatic stellate cell line JS-1 and human hepatoblastoma cell line HepG2 were treated with different concentrations of EtOH for 24 and 48 h. The cell viability was measured by CCK-8 assay. The lipid deposition was detected by oil red O staining. The cells injury level was measured by lactate dehydrogenase （LDH） release. The expression levels of cell activation-related protein α-smooth muscle protein （α-SMA）, transforming growth factor-β1（ TGF-β1）, collagen deposition-related protein collagen type I（ Col I）, ferroptosis-related proteins solute carrier family 7 member 11（ SLC7A11）, glutathione peroxidase 4（ GPX4） and ferritin heavy chain 1（ FTH1）, and autophagy-related protein microtubule-associated protein 1 light chain 3 （LC3） were determined by Western blot. RESULTS: （1） Treatment with EtOH reduced the viability of AML12 cells in a concentration- and time-dependent manner. The lipid deposition was increased in a concentration- and time-dependent manner（ P<0. 05）. The LDH level was significantly increased 24 h after EtOH treatment （P<0. 01）. The protein levels of FTH1 and SLC7A11 were significantly decreased 24 h after EtOH treatment （P<0. 01）, while the ratio of LC3-II/LC3-I was increased with increasing EtOH treatment time （P< 0. 01）. （2） The viability of JS-1 cells was significantly increased 24 h after treatment with 50, 100 and 150 mmol/L EtOH. In contrast, the activity of JS-1 cells was substantially reduced 48 h after EtOH treatment. The protein levels of TGF-β1, α-SMA, and SLC7A11 were increased （P<0. 05） in JS-1 cells 24 h and 48 h after treatment with 50 and 100 mmol/L EtOH. Additionally, the protein expression of Col I was significantly increased （P<0. 01） across all EtOH treatment concentrations. The protein levels of GPX4 and FTH1, and the ratio of LC3-II/LC3-I were decreased with increasing EtOH treatment time（ P<0. 01）.（ 3） The activity of HepG2 cells was significantly reduced after EtOH treatment in a timedependent manner. Moreover, the lipid deposition was increased in a concentration- and time-dependent manner （P< 0. 01）. The protein levels of FTH1 and GPX4 were decreased with increasing EtOH treatment time （P<0. 01） and concentration （P<0. 05）. The protein level of SLC7A11 and the ratio of LC3-II/LC3-I in EtOH treatment groups were lower than those in control group. CONCLUSION: （1） Ferroptosis is decreased and autophagy is increased when the viability of AML12 cells is inhibited by EtOH. （2） Low concentration of EtOH promotes the activation and proliferation of JS-1 cells through the enhancement of autophagy, while high concentration of EtOH inhibits the activation and proliferation of JS-1 cells, and promotes the ferroptosis induced by down-regulation of SLC7A11. The autophagy of JS-1 cells is reduced and the ferroptosis is increased after EtOH treatment with increasing time. （3） The viability of HepG2 cells is inhibited and the lipid deposition is promoted through ferroptosis activation and autophagy inhibition. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Myosin is the most abundant protein in muscle, accounting for 60% of the total myofibril protein. Myosin can improve water retention and tenderness of meat products, enhance the stability of fat emulsion, and improve the quality of meat gel products, thereby playing significant roles in the processing of meat products. However, myosin is usually bound inside the thick myofilament of the myofibril, Thus, myosin needs to be dissociated from the myofibril in order to play its full role. This paper provides an overview of the effects of actomyosin dissociation on the quality of processed meat products, and on this basis, the dissociation mechanism of actomyosin is further discussed. Meanwhile, the factors affecting the dissociation of actomyosin such as the temperature, pH salt and pyrophosphate used during the processing were examined and summarized, which provides new ideas for meat processing and lays a foundation for improving the quality of processed meat products. [ABSTRACT FROM AUTHOR]

The experiment was to investigate the effect of fly maggot meal replacement of fish meal on growth performance, body composition and serum biochemical indices of German mirror carp. A total of 540 German mirror carp with healthy body and neat size were randomly divided into six groups, with three replicates in each group and 30 fish in each replicate. The control group was basic diet, and the experimental groups were fed fly maggot meal to replace 20%, 40%, 60%, 80% and 100% fish meal in basic diet, respectively. The experiment lasted for 102 d. The results showed that the weight gain rate and protein efficiency of 40% group, 60% group, 80% group and 100% group were significantly lower than those of control group (P<0.05). The water content of the whole fish and fish muscle in 20% group, 40% group, 60% group, 80% group and 100% group was significantly higher than that in control group (P<0.05), the crude ash content of the whole fish in 20% group was significantly higher than that in control group (P<0.05), and the crude ash content of the whole fish in 100% group was significantly lower than that in control group, the crude ash content of fish muscle in 80% group was significantly higher than that in control group (P<0.05). The total crude protein of fish in 20% group, 40% group, 80% group and 100% group was significantly lower than that in control group (P<0.05), and the muscle crude protein of fish in 40% group and 100% group was significantly lower than that in control group (P<0.05). The serum CAT activity of fish in 20% group was significantly higher than that in control group (P<0.05), the serum SOD activity of fish in 20% group, 60% group and 80% group was significantly higher than that in control group (P<0.05), the serum MDA content of fish in 40% group, 60% group and 80% group was significantly lower than that in control group (P<0.05), the serumALT activity of fish in 60% group was significantly higher than that in control group (P<0.05), and the serum AST activity of fish in 80% group and 100% group was significantly lower than that in control group (P<0.05), the AST activity of fish serum in other experimental groups was higher than that in control group. The experiment indicates that the replacement of 20% fish meal protein by fly maggot meal can improve the activity of antioxidant enzymes in liver of German mirror carp, without affecting change the growth performance and composition of fish body. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Northwest A & F University - Natural Science Edition is the property of Editorial Department of Journal of Northwest A&F University (Natural Science Edition) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The experiment was conducted to investigate the effect of different doses of probiotics and enzymes in diets on performance, slaughter performance and serum biochemical indices of Dagu chickens. Four hundred Dagu chickens and cocks were randomly divided into five groups, with four replicates in each group and 20 chickens in each replicate. Dagu chickens in group A (control group) were fed with a basal diet, Dagu chickens in group B were fed with a basal diet +0.3% probiotics, and Dagu chickens in group C were fed with a basal diet +0.3% probiotics +50 g/t enzyme preparation. Dagu chickens in group D were fed with a basal diet +0.3% probiotics +100 g/t enzyme preparation, and those in group E were fed with a basal diet +0.3% probiotics +150 g/t enzyme preparation. The experiment lasted for 63 d. The results showed that from 1 to 42 d, the weight gain of large bone chickens in each test group was significantly higher than that in control group (P<0.05), and feed to gain ratio of Dagu chickens in group C, group D and group E was significantly lower than that in control group (P<0.05). From 1 to 63 d, the gain of Dagu chickens in each test group was significantly higher than that in control group (P<0.05), the average daily gain of Dagu chickens in group C, group D and group E was significantly higher than that in control group (P<0.05), and feed to gain ratio in each test group was significantly lower than that in control group (P<0.05). The live weight, carcass weight, evicted body weight, pectoral muscle weight and leg muscle weight of big-bone chickens in each test group were significantly increased (P<0.05). The content of breast muscle crude protein in group D and group E was significantly higher than that in control group (P<0.05). The content of total protein in serum of group D was significantly higher than that of control group (P<0.05), and the content of total cholesterol and triglyceride in serum of each test group were significantly lower than that of control group (P<0.05). The spleen index, thymus index and bursa of Fabricius index in each test group were significantly higher than those in control group (P<0.05). The experimet indicates that dietary probiotics and enzyme preparations can improve the growth performance, slaughter performance and immune function of Dagu chickens, and can reduce the blood lipid of Dagu chickens, and the effect of 0.3% probiotics and 100 g/t enzyme preparations is better. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The experiment was to study the effect of extract of Astragalus on growth performance, serum biochemical indexes and breeding economic benefits of mutton sheep. A total of 72 Boer goats were selected, and randomly divided into four groups, with three replicates in each group and six goats in each replicate. Boer goats in group A (control group), group B, group C, and group D were added with 0, 500, 1 000, and 2 000 mg/kg extract of Astragalus in basic diet (forage to concentrate ratio was about 47∶53). The test period was 80 d. The results showed that compared with control group, ADG and ADFI of mutton sheep in group D were significantly increased (P<0.05), while F/G was significantly decreased (P<0.05). Compared with control group, the content of crude protein in muscle of group B, group C and group D increased by 2.38%, 6.10% and 5.93% respectively (P<0.05). The pH24 h value and L* value of mutton sheep in group D were significantly increased (P<0.05), and the shear force was significantly decreased (P<0.05). With the increase of the use of extract of Astragalus, the serum T-AOC of mutton sheep showed a significant upward trend (P<0.05). Compared with control group, the activity of serum IHFRC, SOD, GSH-Px in test groups were significantly increased (P<0.05), and the content of serum MDA was significantly decreased (P<0.05), serum CAT activity of mutton sheep in group C and group D was significantly increased (P<0.05). The serum GSH-Px activity in group C and group D were significantly higher than that in group B (P<0.05). Compared with control group, the content of serum IgG and IgA in each test group increased significantly (P<0.05). The serum content of IFN-γ of mutton sheep in test group were significantly increased (P<0.05), and showed an upward trend with the increase of the amount of crude extract of Astragalus. The breeding profits of group B, group C and group D were 8.39%, 15.90% and 25.78% higher than those of control group, respectively. The study indicates that 2 000 mg/kg is the optimal addition amount of extract of Astragalus in the diet of mutton sheep. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Agricultural Science & Technology (1008-0864) is the property of Journal of Agricultural Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The study was to investigate the effect of corn gluten meal partial replacement of fish meal on growth performance and serum indexes of Monopterus albus. 108 young Monopterus albus weighing 13 g were selected and randomly divided into three groups with three replicates in each group, and 12 Monopterus albus in each replicate. The experimental treatment groups were equal in energy and nitrogen, control group (CON group) diet contained 68% fish meal, and the experimental group replaced 10% fish meal (R1 group) and 20% fish meal (R2 group) with corn gluten meal on basis of control group feed. The experiment lasted for 56 d. The results showed that compared with CON group, the weight gain rate, specific growth rate, crude protein apparent digestibility and crude protein content in muscle of Monopterus albus in R1 group and R2 group were reduced significantly (P<0.05), feed coefficient was significantly increased (P<0.05). Serum triglyceride levels and total protein in R1 group and R2 group were significantly lower than those in CON group (P<0.05). The catalase of liver of Monopterus albus was increased significantly in R1 group and R2 group (P<0.05). The experiment indicates that replacing part of fish meal with corn gluten meal can improve serum indexes of monopterus albus and has the potential to replace part of fish meal. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Acta Agriculturae Zhejiangensis is the property of Acta Agriculturae Zhejiangensis Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

BACKGROUND: Studies have shown that high-intensity interval training is more time-saving than medium-intensity endurance training, which can effectively reduce visceral fat content. OBJECTIVE: To observe the changes of body fat, fibronectin type III domain containing protein 5 (FNDC5) expression of the soleus muscle and serum irisin level after high-intensity interval training in obese rats. METHODS: Eighty healthy male Sprague-Dawley rats, 5 weeks old, were randomly divided into normal control group (n=20) and obesity group (n=60). The 30 rats were selected from the successful models and randomized into obesity quiet control group, moderate intensity exercise group and high-intensity intermittent training group (n=10 in each group), raising for 8 weeks. The change of the rat body mass was recorded, and samples were collected at quiet state after final exercise or at 12 hours after exercise. Body mass and body fat of the rats were measured, and the expression of FNDC5 in the soleus muscle was detected by immunoblotting, and the serum irisin level was determined. The experimental plan was approved by the Animal Experimental Ethics Committee of Beijing Sport University. RESULTS AND CONCLUSION: Compared with the obesity quiet control group, the body mass of rats decreased (P < 0.01), body fat composition decreased (P < 0.05), FNDC5 protein expression increased (P < 0.01), and serum irisin level increased (P < 0.01) in the two obese exercise groups. Compared with the moderate-intensity exercise group, the body mass of rats was significantly lowered (P < 0.01), the body fat composition was decreased (P < 0.05), and the protein expression level of FNDC5 and the serum irisin levels were significantly increased in the high-intensity interval training group (P < 0.01). To conclude, exercise training can reduce body fat in rats by increasing the serum expression of irisin and FNDC5. The body fat content of rats in the high-intensity interval training group was lower than that in the moderate-intensity training group, and the serum irisin content and soles muscle FNDC5 protein expression were higher, indicating that the high-intensity interval training has a better effect on fat reduction in obese rats. [ABSTRACT FROM AUTHOR]

The experiment was to study the effect of Astragalus on growth performance and muscle nutritional components of I. punctatus. A total of 600 I. punctatus with the body weight of (56.40 ± 1.60) g were randomly divided into four groups (G0, G1, G2 and G3 groups), with three replicates in each group and 50 fish in each replicate. The fish were fed with different proportions of Astragalus (0, 1%, 2% and .3%), respectively. The experiment lasted for 48 d. The results showed that WGR and SGR of I. punctatus in test groups were significantly higher than those in control group (P<0.05), the fatness of I. punctatus in group G2, group G3 were significantly higher than that in control group (P<0.05). The muscle crude protein content in muscle of test groups adding Astragalus was significantly higher than that of control group (P<0.05), the crude fat content in muscle of group G2, G3 were significantly higher than that in control group (P<0.05). The experiment indicates that Astragalus can effectively improve the growth performance and muscle quality of fish by adding basic feed of I. punctatus, which is recommended to add 2% of Astragalus to achieve better results. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

BACKGROUND: Electrical muscle stimulation can certainly improve muscle protein synthesis and muscle mass growth, but there are also different research results. OBJECTIVE: To analyze the influence of electrical muscle stimulation as a strength training method on the muscle strength of exercisers through meta-analysis, providing advanced method and evidence-based basis for future strength training in sports field. METHODS: Databases such as PubMed, EBSCO host, Web of Science, CNKI, WanFang, and VIP were searched for randomized controlled trials regarding electrical muscle stimulation for improving the muscle strength of exercisers. The literatures were screened by PICOS principles. The subjects were athletes and healthy controls with exercise experience, and they were divided into electrical stimulation group and control group (without any intervention). According to Cochrane criteria we conduct meta-analysis, sensitivity analysis, subgroup analysis, and publication bias evaluation through Stata 15.1 and Review Manager 5.3. RESULTS AND CONCLUSION: Compared with the control group, electrical muscle stimulation significantly increased concentric contraction peak torque in exercise population (combined effect: weighted mean difference=8.23, 95% confidence interval: 6.71-9.76, P < 0.000 1), and the effect was most obvious at the age of 20-22 years. Compared with the control group, electrical muscle stimulation significantly increased eccentric contraction peak torque in exercise population (combined effect: weighted mean difference=5.58, 95% confidence interval: 4.16-7.00, P < 0.000 01). The number of included experiments about isometric contraction peak torque was small and it was not suitable for meta-analysis. To conclude, electrical muscle stimulation training can effectively promote the concentric contraction peak torque and eccentric contraction peak torque of the exercise population, and the effect of electrical muscle stimulation as a training method on the muscle strength of exercisers needs to be explored in terms of indicators, ages and subjects. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)