• Food Science of Animal Resources
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• v.35 no.4
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• pp.533-540
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• 2015

The aim of this study was to investigate the effects of aqueous extract from Sarcodon aspratus on tenderization of the bovine longissimus dorsi muscles in comparison with commercial proteolytic enzymes. Furthermore, meat quality and muscle protein degradation were examined. We marinated meat with 2% Sarcodon aspratus extract, 2% kiwi extract, and 0.2% papain. Beef chunks (3×3×3 cm³) were marinated with distilled water (control), Sarcodon aspratus extract (T1), kiwi extract (T2) or papain (T3) for 48 h at 4℃. There were no significant differences in muscle pH and lightness between control and treated samples. T1 had the lowest redness (p<0.01), and higher cooking loss and water holding capacity than control and T2 (p<0.05). T1 and T3 exhibited lower shear force values than control (p<0.05). Total protein solubility did not differ significantly between T1 and control, but T1 had less myofibrillar protein solubility than control and T2 (p<0.001). The degradation of myosin heavy chain in T1 and T3 was observed. This degradation of myofibrillar protein suggests that Sarcodon aspratus extract could influence tenderization. These results show that aqueous extract of Sarcodon aspratus extract actively affect the tenderness of the bovine longissimus dorsi muscle.

• Journal of Oral Medicine and Pain
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• v.13 no.1
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• pp.61-69
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• 1988

The study of the muscle fiver composition and the muscle fiver type conversion during unilateral edentulous condition was undertaken in the rostral superficial masseter muscle of the whiter rat. 16 4-week-old male white rats weighting approximately 130gm that crowns of left upper and lower molare were cut intentionally, were divided into 4 groups (one control group and 3 experimental groups). After experimental groups were sacrificed by etherization in 6 days($E_1$), 18 days($E_2$) and 36 days($E_3$) separately, samples of the rostral superficial masseter muscle were obtained bilaterally and the proportion of type I, type IIA, type IIB, and type IIC fibers was determined and counted according to their histochemical activity of myosin ATPase (at pH 9.4, pH 4.6, and pH 4.2)and PAD staining. The obtained results were as follows : 1. The rostral superficial masseter muscle of the white rat contained approximately 47.5% type I fiber and 52.5% type II fiber. 2. Type I/ Type II ratio of molar-present side was increased significantly in the group E2 (18 days group) 3. Type IIA fiber was increased at molar-present side and decreased at molar-absent side in experimental groups.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.3
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• pp.115-120
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• 1989

Physicochemical changes were investigated during repeated freezing and thawing processes using fish meat paste of alaska pollack (Theragra chalcogramma). During repeated thawing process, the solubility of myofibrillar protein, $Ca^{++}-ATPase$ activity, water holding capacity (WHC), electrophoretic patterns and rheological properties were evaluated at various thawing temperatures. Solubility of myofibrillar protein and $Ca^{++}-ATPase$ activity were decreased with increasing thawing temperatures. Thawing temperatures and the frequency of freezing and thawing processes did not affect WHC significantly. Upon repeated freezing and thawing cycles, electrophoretic patterns showed that only the amount of myosin heavy chain was decreased, whereas the amount of actin remained constant. Young's modulus for viscoelasticity of fish meat pastes increased with increasing thawing temperatures and the value showed maximum at third cycle and decreased thereafter.

• The Korean Journal of Physiology and Pharmacology
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• v.21 no.1
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• pp.99-106
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• 2017

Obesity is a critical risk factor for the hypertension. Although angiotensin II (Ang II) in obese individuals is known to be upregulated in obesity-induced hypertension, direct evidence that explains the underlying mechanism for increased vascular tone and consequent increase in blood pressure (BP) is largely unknown. The purpose of this study is to investigate the novel mechanism underlying Ang II-induced hyper-contractility and hypertension in obese rats. Eight-week old male Sprague-Dawley rats were fed with 60% fat diet or normal diet for 4 months. Body weight, plasma lipid profile, plasma Ang II level, BP, Ang II-induced vascular contraction, and expression of regulatory proteins modulating vascular contraction with/without Ang II stimulation were measured. As a result, high fat diet (HFD) accelerated age-dependent body weight gaining along with increased plasma Ang II concentration. It also increased BP and Ang II-induced aortic contraction. Basal expression of p-CPI-17 and myosin light chain (MLC) kinase was increased by HFD along with increased phosphorylation of MLC. Ang II-induced phosphorylation of CPI-17 and MLC were also higher in HFD group than control group. In conclusion HFD-induced hypertension is through at least in part by increased vascular contractility via increased expression and activation of contractile proteins and subsequent MLC phosphorylation induced by increased Ang II.

• Journal of Veterinary Clinics
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• v.28 no.1
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• pp.75-80
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• 2011

Proteomics is a useful approach to know protein expression, post-translational modification and protein function. We investigated the protein expression pattern and identity in pigs fed with the tissue culture medium waste after harvest of Korean wild ginseng (TCM-KWG) (Panax ginseng). Two groups (n = 30/group) of pigs were administered with 0 (control) and 16 ml/L (treatment) TCM-KWG through drinking water. After 4 weeks, we examined the protein expression pattern of longissimus dorsi muscle by Two-dimensional electrophoresis analysis. TCM-KWG treatment significantly increased two spot's density, and markedly reduced one spot's density in the muscles. We identified 3 proteins (heat shock protein 90-alpha, myosin binding protein and cofilin 2) by the ESI-MS/MS (Q-TOF2, Micromass). These results demonstrate that TCM-KWG treatment may play a protection role against physiological stress in pigs, like as increased heat shock protein 90-alpha.

• The korean journal of orthodontics
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• v.42 no.2
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• pp.64-72
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• 2012

Objective: The aims of this study were to examine whether a passive stretch stimulus by means of a functional appliance induces changes in the fiber composition of masticatory muscles and whether these changes are similar to the changes in stretched limb muscle fibers by using RT-PCR, western blot, and immunohistochemical assays. Methods: Five male New Zealand White rabbits were fitted with a prefabricated inclined plane on the maxillary central incisors to force the mandible forward (- 2 mm) and downward (- 4 mm). Further, 1 hind limb was extended and constrained with a cast so that the extensor digitorum longus (EDL) was stretched when the animal used the limb. The animals were sacrificed aft er 1 week and the masseter, lateral pterygoid, and EDL were processed and compared with those from control animals (n = 3). Results: The stretched EDL had a significantly higher percentage of slow fibers, whereas the stretched masticatory muscles did not show changes in the composition of the major contractile proteins aft er 7 days. Conclusions: The transition of fiber phenotypes in response to a stretch stimulus may take longer in the masticatory muscles than in the limb muscles.

• Journal of Environmental Health Sciences
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• v.33 no.6
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• pp.513-516
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• 2007

This investigation was intended to find out the estrogenic effect of chlortetracycline (CTC) on vitellogenin induction in adult male Japanese medaka (Oryzias latipes). Vitellogenin (Vtg) produced in male fish has been used to as one of a biomarker of endocrine disrupters. The positive control was $17{\beta}-estradiol$ (E2) that induced Vtg in male fish. As a result, male and female fish were exposed to 0.1, 1, 10 and 100 ppm of CTC. Western blot results showed approximately 205 kDa, that is similar to myosin at high molecular weight range Sigma maker. Vtg band was showed fainted to 10 and 100ppm for chlortetracycline. Vtg concentration of CTC was qunatified by total protein quantification and ELISA. Exposure of the male fish to CTC of 0.1, 1, 10 and 100 ppm produced Vtg concentrations of 0.24, 0.12, 7.61 and 40.02%o, respectively, that value was elevated than control male fish (0.14%o). CTC exerted as a Vtg inducer in male fish from 10 ppm, but it was a reducer in female fish from 0.1 ppm level. The results say that vitellogenin induction patterns alter in male medaka treated with CTC, and that CTC may caused endocrine disruption in fish.

• The Journal of Korean Medicine
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• v.27 no.3 s.67
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• pp.26-37
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• 2006

Determination and differentiation of cells in the skeletal muscle lineage is positively regulated by cell-cell contact. Differentiation proteins proposed to mediate this effect include both classical MyoD and MEF members; potential interactions between the promyogenic activities of these classes of protein, however, are unknown. We show here that MyoD and MEF, two promyogenic family members that relate to each other in a cis fashion, form interactions with MyoD and MEF. These proteins contain myosin-heavy chainsand are enriched at sites of cell-cell contact between myoblasts. Therefore, in differentiation of MyoD and MEF from Chungsimyeonjaeum interact dependently, suggesting that the interactions occur in a cis fashion; consistent with this conclusion, MyoD-mediated differentiation is required for myoblasts to occur by Chungsimyeonjaeum. Inhibition in myoblasts of a MyoD by Staurosporine in its ability to associate with MEF interferes with differentiation as assessed by morphological and transcription levels, suggesting that this interaction is functionally important in myogenesis. Also, some of the differentiation-mediated proteins that are required for myogenesis seem to be based on interdependent activities of the promyogenic classical smad-subfamily.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.4
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• pp.585-590
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• 2002

The effects of a high level of sucrose on the moisture content, water activity, protein denaturation and sensory properties in Chinese-style pork jerky were investigated. The pork jerky with different levels (0, 12, 15, 18 and 21%) of sucrose was prepared. Fifteen frozen boneless pork legs from different animals were used in this trial. Sucrose is a non-reducing disaccharides and would not undergo non-enzymatic browning. Some studies pointed out that sucrose might be hydrolyzed during freezing, dehydration and storage into glucose and fructose, and cause non-enzymatic browning in meat products. The results showed that moisture content and water activity of pork jerky decreased with increase of the level of sucrose. At the same time, shear value was increased due to the reduced moisture content and water activity by osmotic dehydration. However, a higher level of sucrose had a significantly negative effect on protein solubility and extractability of myosin heavy chain of pork jerky due to non-enzymatic browning. From the results of sensory panel tests, the pork jerky with 21% of sucrose seems to be more acceptable by the panelists in hardness, sweetness and overall acceptability.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.2
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• pp.282-288
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• 2009

The present paper describes the effects of pressure and post-mortem aging treatments on in situ proteasome activity in rabbit and bovine skeletal muscles. Synthetic peptide hydrolyzing activity of rabbit proteasomes remained in the muscle after exposure to pressures up to 100 MPa. However, when a pressure of 400 MPa or more was applied, proteasomes were markedly inactivated. The extraction of proteasomes from excessively pressurized muscle appeared to be difficult. Proteasomes in aged muscle remained relatively stable throughout the aging process, with activity after 168 h (7 days) being 35%, 48%, 53% and 31% of the 0 h post-mortem LLVY, LSTR, AAF and LLE total hydrolyzing activities, respectively. The synthetic peptide hydrolyzing activities of bovine muscle proteasomes were similar to those of rabbit skeletal muscle proteasomes. The results suggest that synthetic peptide hydrolyzing activity remains in muscle exposed to relatively low pressures. Furthermore, it is known that high-pressure treatment induces fragmentation of myofibrils, modification of actin-myosin interaction and activation of intramuscular proteinases, cathepsins and calpains. Thus, proteasomes are probably involved in the tenderization process in combination with other intramuscular proteinases under high-pressure conditions. Our findings confirmed that proteasomes play a role in meat tenderization induced by high-pressure treatment or aging.