Influence of oxidation on heat shock protein 27 translocation, caspase-3 and calpain activities and myofibrils degradation in postmortem beef muscles-Reference-Cited by-同舟云学术

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Influence of oxidation on heat shock protein 27 translocation, caspase-3 and calpain activities and myofibrils degradation in postmortem beef muscles

Published:2021-03 Issue: Volume:340 Page:127914
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ding Zhenjiang,Wei Qichao,Zhang Chunjiang,Zhang Hong,Huang Feng

Funder

National Natural Science Foundation of China

Key scientific and technological projects of Xinjiang production and Construction Corps

Central Public-interest Scientific Institution Basal Research Fund

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Gliclazide may have an antiapoptotic effect related to its antioxidant properties in human normal and cancer cells;Agnieszka;Molecular Biology Reports,2012

2. Love me tender: An omics window on the bovine meat tenderness network;Angelo;Journal of Proteomics,2012

3. The biology of desmin filaments: How do mutations affect their structure, assembly, and organisation?;Bär;Journal of Structural Biology,2004

4. Inverse relationships between biomarkers and beef tenderness according to contractile and metabolic properties of the muscle;Brigitte;Journal of Agricultural & Food Chemistry,2014

5. Effect of oxidation, pH, and ionic strength on calpastatin inhibition of μ- and m-calpain;Carlin;Journal of Animal Science,2006

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1. Apoptosis and its role in postmortem meat tenderness: A comprehensive review;Meat Science;2025-01

2. Myofibrillar protein hydrolysis under hydroxyl radical oxidative stress: Structural changes and their impacts on binding to selected aldehydes;Food Chemistry;2024-09

3. Effects and mechanism of sub-freezing storage on water holding capacity and tenderness of beef;Meat Science;2024-09

4. Electrical stimulation to improve meat quality: Factors at interplay, underlying biochemical mechanisms and a second look into the molecular pathways using proteomics;Meat Science;2024-09

5. Effect of non‐selenium glutathione peroxidase activity of peroxiredoxin 6 on beef tenderness: underlying mechanisms;International Journal of Food Science & Technology;2024-08-30

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