• The Journal of Korean Physical Therapy
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• 제15권3호
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• pp.189-201
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• 2003

The purpose of this study was to know the effect of aquatic-exercise on muscle atrophy which induced by steroid injection. The forty-eight Sparague-Dawley adult male rats were assigned to the 4 groups; Group I (distilled water injection), Group II (steroid injection), Group III (distilled water injection with aquatic exercise), Group IV (steroid injection with aquatic exercise). We observed their body weight, muscle relative weight, myofibrillar protein content. The results of this study were as follows; 1. Body weight was decreased rapidly on steroid injection groups in comparison with distilled water injection groups after 2 weeks (p<0.01), but that was almost recovered as before test on steroid injection group with aquatic exercise. 2. The relative weight of gastrocnemius muscles was decreased on steroid injection groups in comparison with distilled water injection groups. however, Decrease of it on steroid injection group with aquatic exercise for steroid injection group was fallen. There was very significant difference after 4 weeks (p<0.01). 3. Myofibrillar protein content of gastrocnemius muscles was decreased on steroid injection groups in comparison with distilled water injection groups. however, Decrease of it on steroid injection group with aquatic exercise for steroid injection group was fallen. There was significant difference after 4 weeks (p<0.05).

• 한국축산식품학회지
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• 제40권2호
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• pp.254-261
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• 2020

The aim of this study was to evaluate quality characteristics of pork myofibrillar protein (MP) added with cornstarch as affected by different pH values and salt cocnentrations. MP mixtures were prepared with three different pH values (pH 6.00, 6.25, and 6.50) and three different salt concentrations (0.15, 0.30, and 0.45 M). Cooking yield (CY), gel strength, viscosity, and scanning electron microscopy were measured to evaluate characteristics of MPs. CYs of MPs with cornstarch at above pH 6.25 or salt 0.30 M were increased compared to those at pH 6.00 or salt 0.15 M. However, gel strengths of MPs at salt 0.45 M were higher than those at salt 0.30 M. In microstructure analysis, MP gels with increasing pH value and salt concentration showed compact and uniform structure. Thus, MP gels with pH 6.25 and salt concentration of 0.30 M would be better for manufacturing meat products containing cornstarch to increase their water holding ability.

• 한국축산식품학회지
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• 제34권6호
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• pp.808-814
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• 2014

This study investigated the effect of gum arabic (GA) combined with microbial transglutaminase (TG) on the functional properties of porcine myofibrillar protein (MP). As an indicator of functional property, heat-set gel and emulsion characteristics of MP treated with GA and/or TG were explored under varying NaCl concentrations (0.1-0.6 M). The GA improved thermal gelling ability of MP during thermal processing and after cooling, and concomitantly added TG assisted the formation of viscoelastic MP gel formation. Meanwhile, the addition of GA decreased cooking yield of MP gel at 0.6 M NaCl concentration, and the yield was further decreased by TG addition, mainly attributed by enhancement of protein-protein interactions. Emulsion characteristics indicated that GA had emulsifying ability and the addition of GA increased the emulsification activity index (EAI) of MP-stabilized emulsion. However, GA showed a negative effect on emulsion stability, particularly great drop in the emulsion stability index (ESI) was found in GA treatment at 0.6 M NaCl. Consequently, the results indicated that GA had a potential advantage to form a viscoelastic MP gel. For the practical aspect, the application of GA in meat processing had to be limited to the purposes of texture enhancer such as restructured products, but not low-salt products and emulsion-type meat products.

• Asian-Australasian Journal of Animal Sciences
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• 제32권1호
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• pp.144-151
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• 2019

Objective: Curdlan has been widely used as a gelling agent in various food systems. This study was performed to evaluate the rheological properties of pork myofibrillar protein (MP) with different levels of curdlan (0.5% to 1.5%) and its application to low-fat model sausages (LFS). Methods: MP mixtures were prepared with 0.5%, 1.0%, and 1.5% of curdlan. Cooking loss (%), gel strength (gf), shear stress (Pa), and scanning electron microscopy were measured. Physicochemical and textural properties of LFS containing different levels of curdlan were measured. Results: The shear stress of MP mixtures increased with increasing levels of curdlan. MP gels with increased levels of curdlan decreased cooking loss and increased gel strength (p<0.05). The MPs with 1.0% and 1.5% of curdlan were observed more compact three-dimensional structure than those with 0.5% curdlan. Increased curdlan level in LFS affected redness ($a^{\star}$) and yellowness ($b^{\star}$) values. Although expressible moisture of LFS did not differ among curdlan levels, LFSs with various levels of curdlan decreased cooking loss as compared to control sausages. Hardness values (2,251 to 2,311 gf) of LFS with 0.5% and 1.0% curdlan was increased and differ from those (1,901 gf) of control sausages. Conclusion: The addition of 1.0% curdlan improved the functional and textural properties of LFS.

• 대한간호학회지
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• 제25권2호
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• pp.193-209
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• 1995

The purpose of this study was to determine the effect of intermittent low - intensity, short duration exercise during hindlimb suspension on the mass, relative weight, myofibrillar protein content, cross-sectional area of Type I and Type II fibers and SDH activity in Type II(plantaris) muscle. To examine the effectiveness of intermittent low-intensity, short duration exercise on mass, myofibrillar protein content and fiber size, the hindlimbs of adult female Wistar rats were suspended(HS) and half of these rats walked on a treadmill for 45 min/day(9 min every 2h) at 5m /min and a 15$^{\circ}$grade (HS-EX). Plantaris wet weight was 19.67% significantly smaller(p<0.005) and relative plantaris weight was 6.25% smaller compared with those of control rats following seven days of hindlimb suspension. Plantaris wet weight and relative plantaris weight increased by 27.66%, 12.22% each through intermit-tent exercise during hindlimb suspension(p<0.005, p<0.05), moreover, plantaris wet weight and relative plantaris weight of the HS-EX rats were similar to those of control rats. Soleus wet weight and relative soleus weight decreased significantly by 31% and 22.0% in the HS rats(p<0.05). Soleus wet weight and relative soleus weight increased by 10.41%, 25.64% respectively through intermittent ex-ercise during hindlimb suspension, furthermore, soleus wet weight and relative weight of the HS-EX rats were closer to those of control rats. Myofibrillar protein content of plantaris and soleus decreased significantly by 51.49%, 59.65% each, following seven days of hindlimb suspension (p<0.005) Myofibrillar protein content of plantaris and soleus increased by 51.79%, 75.47% each with significance through intermittent exercise during hindlimb suspension(p<0.005). Myofibrillar protein content of plantaris and soleus in HS-EX rats was smaller than that of control rats. No change was observed in fiber type percentage following 1 week of hindlimb suspension or exercise during hindlimb suspension. The type I fiber cross-sectional area of both soleus and plantaris muscle was 18.72% and 41.07% lower in the HS than that of the controls (p<0.05, p<.001), that of both muscles was 6.60% and 29. 3％ greater in the HS-EX than that of the HS rats. HS plus intermittent low- intensity short duration exercise resulted in Type I fiber cross-sectional area closer to the controls. Type II fiber cross-sectional area of both plantaris and soleus muscle was 22.45% and 22.58% sl nailer in the HS than in the controls, that of both muschles in the HS-EX was 14.10%, 5.78% greater than HS. Intermittent exercise during hindlimb suspension resulted in Type I, II fiber cross-sectional area closer to the control value. There was no change in SDH activity following 1week of hindlimb suspension or exercise during hindlimb suspension in the plantaris muscle. The results suggest that intermittent low intensity short duration exercise can ameliorate Type II muscular atrophy Induced by hindlimb suspension.

• 대한간호학회지
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• 제28권4호
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• pp.893-907
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• 1998

The purpose of this study was to determine the effect of regular exercise during dexamethasone injection on the body weight, weight of hindlimb muslces, myofibrillar protein content and glutamine synthetase activity. 180-200g female Wistar rats were divided into four groups : control, exercise, dexamethasone injection (dexa), and exercise during dexamethasone injection(D+E) group. The dexa group received daily subcutaneous injection of dexamethasone at a dose of 4mg/kg body weight for 7 days. The exercise group ran on a treadmill for 60min/day(20minutes every 4 hours) at 10m/min and a 10$^{\circ}$grade. The control group received daily subcutaneous injection of normal saline at a dose of 4mg/kg body weight for 7 days. The D+E group ran on a treadmill for 60min/day(20minutes every 4 hours) at 10m/min and a 10$^{\circ}$ grade during dexamethasone injection. Body weight of the control group increased significantly from days of experiment, that of the dexa group decreased significantly from day 4 of the experiment resulting in a 82.4% decrease compared to the first day of the experiment. Body weight of the D+E group decreased significantly from day 5 of experiment resulting in a 81.77% decrease comprared to the first day of the experiment. Body weights, muscle weight and myofibrillar protein content of the plantaris and gastrocnemius decreased significantly and muscle weight of the soleus tended to decrease with dexamethasone injection. Glutamine synthetase activity of the hindlimb muscles increased significantly with the dexamethasone injection. The relative weight of the soleus was comparable to the control group and that of plantaris decreased significantly and that of gastrocnemius tended to decrease compared to that of the control in the dexa group. Body weight and muscle weight of the plantaris and gastrocnemius of the excrcise group were comparable to the control group, and the muscle weight of soleus showed a tendencey to increase. The relative weight of the soleus increased significantly and that of the plantaris and gastrocnemius were comparable to the control in the exercise group. Myofibrillar protein content of the soleus and plantaris increased significantly and there was no change of GS activity of the hindlimb muscles compared to the control in the exercise group. Body weight of the D+E group was comparable to the dexa group, muscle weight of the plantaris increased significantly and that of the soleus and gastrocnemius showed a tendency to increase. The relative weight of the hindlimb muscles increased significantly. Myofibrillar protein content of the soleus and plantaris increased significantly and that of the gastrocnemius tended to increase compared to the dexa group. Body weight and muscle weight of the plantaris and gastrocnemius of the D+E group did not recover to that of the control group. Muscle weight of the soleus recovered to that of the control group. The relative weight and of myofibrillar protein content of the hindlimb muscles recovered to that of the control group. From these results, it is suggested that regular exercise during dexamethasone injection might attenuate the muscle atrophy of the hindlimb muscles.

• Journal of Korean Biological Nursing Science
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• 제1권1호
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• pp.71-85
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• 1999

The purpose of this study was to determine the effect of periodic low-intensity exercise during hindlimb suspension on the mass, relative weight, myofibrillar protein content in soleus, plantaris and gastrocnemius muscles. To examine the effectiveness of periodic low-intensity exercise on mass, and myofibrillar protein content of hindlimb muscles, adult female Wistar rats were suspended(HS) and half of these rats walked on a treadmill for 45min/day(15 min every 4h) at 5m/min and a $15^{\circ}$ grade(HS-EX). Soleus wet weight was 33.51% significantly smaller(p<0.005) and relative soleus weight of hindlimb suspended rats was 31.96% smaller(p<0.005) compared with those of control rats following seven days of hindlimb suspension. Plantaris wet weight was 7.5% smaller(p<0.01) and relative plantaris weight was 11.83% smaller(p<0.05) compared with those of control rats following seven days of hindlimb suspension. Gastrocnemius wet weight was 11.31% significantly smaller(p<0.005) and relative gastrocnemius weight was 17.13% significantly smaller(p<0.005) compared with those of control rats following seven days of hindlimb suspension. Soleus wet weight while increased by relative soleus weight increased by 25.13%, 27.59% each through periodic low intensity exercise during hindlimb suspension(p<0.05, p<0.05). Plantaris wet weight and relative plantaris weight increased by 1.04%, 10.98%(p<0.05) each, and gastrocnemius wet weight and relative gastrocnemius weight increased by 1.98%, 12.02%(p<0.05) each through periodic low intensity exercise during hindlimb suspension. Wet weight of soleus, plantaris and gastrocnemius in HS-EX rats did not recover to control level. Myofibrillar protein content of soleus, plantaris and gastrocnemius was 48.24%, 40.85% and 37.33% significantly smaller(p<0.005) respectively compared with those of control rats following seven days of hindlimb suspension. Myofibrillar protein content of soleus, plantaris and gastrocnemius increased by 40.68%, 25.07% and 17.93%(p<0.005) each through periodic low intensity exercise during hindlimb suspension. Myofibrillar protein content of soleus, plantaris, and gastrocnemius in HS-EX rats did not recover to control level. The results suggest that periodic low intensity exercise can attenuate hindlimb muscle atrophy induced by hindlimb suspension.

• 한국축산식품학회지
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• 제35권1호
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• pp.50-57
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• 2015

Fish sarcoplasmic protein (SP) is currently dumped as waste from surimi industry and its recovery by practical method for being the non-meat ingredient in meat industry would be a strategy to utilize effectively the fish resource. This study was aimed to apply pH treatment for fish SP recovery and evaluated its effect on pork myofibrillar protein (MP) gel. The pH values of fish SP were changed to 3 and 12, and neutralized to pH 7 before lyophilizing the precipitated protein after centrifugation. Acid-treated fish SP (AFSP) showed about 4-fold higher recovery yield than that of alkaline-treated SP and water absorption capacity was also about 1.2-fold greater. Because of the high recovery yield and water absorption capacity, AFSP was selected to incorporate into MP with/without microbial transglutaminase (MTG). The effects of AFSP and MTG on the physicochemical and rheological characteristics of MP and MP gel were evaluated. MTG induced an increase shear stress of the MP mixture and increase the breaking force of MP gels. MP gel lightness was decreased by adding AFSP. MP gel with MTG showed higher cooking loss than that without MTG. A reduction of cooking loss was observed when the AFSP was added along with MTG, where the insoluble particles were found. Therefore, AFSP could be contributed as a water holding agent in meat protein gel.

• 한국축산식품학회지
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• 제29권5호
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• pp.590-598
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• 2009

The aim of this study was to model and optimize the calcium alginate (CA) and microbial transglutaminase (TG) systems to form a cold-set myofibrillar protein (MP) gel containing 0.1 M or 0.3 M NaCl using a response surface methodology. The gel strengths of cold-set and heat-induced MP gels, and cooking yields were measured. All measured parameters showed determination coefficients ($R^2$) above 0.7 without a lack-of-fit. The CA system had the best results with component ratios of 1.0:0.3:1.0 corresponding to sodium alginate, calcium carbonate and glucono-$\delta$-lactone, respectively, and was favourable at 0.1 M NaCl. In contrast, the TG system only had an effect on cold-set MP gelation at 0.3 M salt, and the optimal ratio of TG to sodium caseinate was 0.6:0.5. By combining the two systems at 0.3 M NaCl, an acceptable cold-set MP gel with an improved texture and high cooking yield could be formed. Therefore, these results indicated that the functionality of the cold-set MP gel could be enhanced by combining these two optimized gelling system.

• 한국축산식품학회지
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• 제43권3호
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• pp.491-501
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• 2023

Comparing the effects of sodium tripolyphosphate (STPP) concentrations of 0.2% and 0.4% on beef semitendinosus is the objective of the current investigation. The samples were cooked at varied temperatures (45+60℃ and 45+70℃) and times (1.5+1.5 h and 3+3 h) using staged cooking. The colour properties, cooking loss, water retention, shear force, water-holding capacity, sarcoplasmic, and myofibrillar solubility, and total collagen were investigated. The cooking time and temperature affected the water-holding capacity, cooking loss, CIE L^*, CIE a^*, CIE b^*, myofibrillar, and sarcoplasmic solubility, with lower temperature and short time having the lower detrimental effect. However, the significant effect can be intensified after the addition of STPP with higher water-holding capacity and tender meat obtained with 0.4% phosphate concentration at any cooking conditions. The STPP lowered the collagen content and increased the protein solubility of myofibrillar and sarcoplasmic, which this degradation is used as a good indicator of tenderness.