• Journal of Korean Academy of Nursing
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• v.41 no.4
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• pp.520-527
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• 2011

Purpose: The purpose of this study was to examine effects of nitric oxide synthase (NOS) inhibitor on muscle weight and myofibrillar protein content of affected and unaffected hindlimb muscles in rats with neuropathic pain induced by unilateral peripheral nerve injury. Methods: Neuropathic pain was induced by ligation and cutting of the left L5 spinal nerve. Adult male Sprague-Dawley rats were randomly assigned to one of two groups: The NOSI group (n=19) had NOS inhibitor (L-NAME) injections daily for 14 days, and the Vehicle group (n=20) had vehicle injections daily for 14 days. Withdrawal threshold, body weight, food intake and activity were measured every day. At 15 days all rats were anesthetized and soleus, plantaris and gastrocnemius muscles were dissected from hindlimbs. Muscle weight and myofibrillar protein content of the dissected muscles were determined. Results: The NOSI group showed significant increases as compared to the Vehicle group for body weight at 15 days, muscle weight and myofibrillar protein content of the unaffected soleus and gastrocnemius. The NOSI group demonstrated a higher pain threshold than the vehicle group. Conclusion: NOSI for 14 days attenuates unaffected soleus and gastrocnemius muscle atrophy in neuropathic pain model.

• The Journal of Korean Physical Therapy
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• v.15 no.3
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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).

• Food Science of Animal Resources
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• v.40 no.2
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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.

• Food Science of Animal Resources
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• v.34 no.6
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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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• v.32 no.1
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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.

• Food Science of Animal Resources
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• v.39 no.4
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• pp.576-584
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• 2019

This study was performed to evaluate the physicochemical properties of myofibrillar protein (MP) gels containing pork skin gelatin at different salt concentrations. MP gels were prepared to the different salt levels (0.15, 0.30, and 0.45 M) with or without 1.0% of pork skin gelatin. Cooking yield (CY), gel strength, shear stress were measured to determine the physical properties, and SDS-polyacrylamide gel electrophoresis, scanning electron microscopy, fourier transform infrared spectroscopy, sulfhydryl group and protein surface hydrophobicity was performed to figure out the structural changes among the proteins. The addition of gelatin into MP increased CYs and shear stress. MP at 0.45 M salt level had the highest CY and shear stress, as compared to MPs at lower salt concentrations. As the salt concentration of MP gels increased, the microstructure became the compact and wet structures, and decreased the amount of ${\alpha}-helix$/unordered structures and ${\beta}-sheet$. MP with gelatin showed a decreased amount of ${\alpha}-helix$/unordered structures and ${\beta}-sheet$ compared to MP without gelatin. The addition of gelatin to MP did not affect the sulfhydryl group, but the sulfhydryl group decreased as increased salt levels. MP mixtures containing gelatin showed a higher hydrophobicity value than those without gelatin, regardless of salt concentration. Based on these results, the addition of gelatin increased viscosity of raw meat batter and CY of MP gels for the application to low salt meat products.

• Food Science of Animal Resources
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• v.43 no.3
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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.

• Food Science of Animal Resources
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• v.43 no.6
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• pp.1031-1043
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• 2023

The purpose of this study was to investigate the functional properties of salt-soluble proteins obtained from Protaetia brevitarsis (PB) and Tenebrio molitor (TM) larvae, the interaction between these proteins and pork myofibrillar protein (MP) in a gel system. The gel properties of salt-soluble protein extracts showed that the PB had a higher viscosity than the TM protein. However, the TM protein had higher gel strength compared with the PB protein. The gelation characteristics of the pork MP gel systems added with lyophilized insect salt-soluble protein powder showed to decrease slightly viscosity compared with MP alone. Adding the TM or PB protein powder did not affect the pork MP's hydrophobicity and sulfhydryl group levels. Furthermore, the protein bands of the MP did not change with the type or amount of insect salt-soluble protein. The cooking yields of the pork MP gels containing PB or TM protein powder were higher than those without insect protein. Regardless of the type of insect salt-soluble protein added, the pork MP's gel strength decreased. Furthermore, as the level of insect powder increased, the surface protein structure became rough and porous. The results demonstrated that proteins extracted from PB and TM larvae interfered with the gelation of pork MP in a gel system.

• Journal of Korean Academy of Nursing
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• v.25 no.2
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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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.1
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• pp.15-23
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• 1981

Protein compositions of filefish (Navoden modestus) skeletal muscle and their changes in postmortem with reference to freshness kept at $0^{\circ}C$ were investigated. The muscle protein was approximately composed of $31\%\;sarcoplasmic,\;55\%$ myofibrillar, $10\%$residual intracellular, and $4\%$stroma protein. The sarcoplasmic and myofibrillar protein decreased while the residual intracellular protein increased with the decline of freshness during post-mortem lapse. In the analysis of electrophoretograms and its densitograms, the myofibrillar protein resembled to other fishes in protein composition: $70\%$ actin and myosin, $20\%$ regulatory proteins, and $10\%$ unknown proteins. And most of the residual intracellular protein was estimated as myofibrillar protein. Troponin T, troponin C and myosin light chain 2 of the myofibrillar protein constituents were decreased during storage. Amino acid composition of the protein from the at-death muscla was similar to those of other fishes except that tryptophan and sulfur-containing amino acids were scant. Proline and cysteine were remarkably decreased whereas leucine, isoleucine and phenylalanine were slightly increased in the protein from the muscle lapsed of 18 days. In free amino acid composition, alanine, glycine, lysine, and especially taurine were rich in the at-death muscle. The muscle lapsed of 18 days showed an increase of taurine, histidine, valine and methionine, and a decrease of lysine, arginine, aspartic acid, threonine, leucine, and isoleucine.