4.7 Article

The Extent and Rate of the Appearance of the Major 110 and 30 kDa Proteolytic Fragments during Post-Mortem Aging of Beef Depend on the Glycolysing Rate of the Muscle and Aging Time: An LC-MS/MS Approach to Decipher Their Proteome and Associated Pathways

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Review Food Science & Technology

Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies

Mohammed Gagaoua et al.

Summary: Proteomics has been used to identify potential protein biomarkers for beef tenderness, with a meta-analysis compiling a comprehensive list of candidates for evaluation. The study further explores the interconnectedness of biological pathways impacting tenderness determination.

MEAT SCIENCE (2021)

Article Biochemistry & Molecular Biology

The M-band: The underestimated part of the sarcomere

Stephan Lange et al.

BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR CELL RESEARCH (2020)

Review Food Science & Technology

Meta-proteomics for the discovery of protein biomarkers of beef tenderness: An overview of integrated studies

Brigitte Picard et al.

FOOD RESEARCH INTERNATIONAL (2020)

Review Agriculture, Multidisciplinary

Muscle Fiber Properties in Cattle and Their Relationships with Meat Qualities: An Overview

Mohammed Gagaoua et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)

Review Food Science & Technology

Proteomic biomarkers of beef colour

Mohammed Gagaoua et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Article Multidisciplinary Sciences

SLC25A11 serves as a novel prognostic biomarker in liver cancer

Guoqiang Pan et al.

SCIENTIFIC REPORTS (2020)

Article Agriculture, Multidisciplinary

Assessment of cattle inter-individual cluster variability: the potential of continuum data from the farm-to-fork for ultimate beef tenderness management

Mohammed Gagaoua et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)

Article Agriculture, Multidisciplinary

Expression of Pork Plectin during Postmortem Aging

Xiaona Tian et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

Review Food Science & Technology

Causes and Contributing Factors to Dark Cutting Meat: Current Trends and Future Directions: A Review

Eric N. Ponnampalam et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)

Article Biochemical Research Methods

Proteolysis in meat tenderization from the point of view of each single protein: A proteomic perspective

Alessandro Lana et al.

JOURNAL OF PROTEOMICS (2016)

Article Biochemistry & Molecular Biology

Calcium Homeostasis and Muscle Energy Metabolism Are Modified in HspB1-Null Mice

Brigitte Picard et al.

PROTEOMES (2016)

Article Biochemistry & Molecular Biology

Caspases and Thrombin Activity Regulation by Specific Serpin Inhibitors in Bovine Skeletal Muscle

Mohammed Gagaoua et al.

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY (2015)

Article Food Science & Technology

The development of meat tenderness is likely to be compartmentalised by ultimate pH

D. Lomiwes et al.

MEAT SCIENCE (2014)

Article Cell Biology

Overview of the Matrisome-An Inventory of Extracellular Matrix Constituents and Functions

Richard O. Hynes et al.

COLD SPRING HARBOR PERSPECTIVES IN BIOLOGY (2012)

Article Agriculture, Multidisciplinary

In Vitro Proteolysis of Myofibrillar Proteins from Beef Skeletal Muscle by Caspase-3 and Caspase-6

Feng Huang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Review Biotechnology & Applied Microbiology

Myosin Binding Protein-C: A Regulator of Actomyosin Interaction in Striated Muscle

Maegen A. Ackermann et al.

JOURNAL OF BIOMEDICINE AND BIOTECHNOLOGY (2011)

Article Food Science & Technology

Influence of early pH decline on calpain activity in porcine muscle

Luigi Pomponio et al.

MEAT SCIENCE (2010)

Article Food Science & Technology

Tenderness - An enzymatic view

Caroline M. Kemp et al.

MEAT SCIENCE (2010)

Review Food Science & Technology

Biochemistry of postmortem muscle - Lessons on mechanisms of meat tenderization

Elisabeth Huff Lonergan et al.

MEAT SCIENCE (2010)

Review Biochemistry & Molecular Biology

Prohibitin function within mitochondria: Essential roles for cell proliferation and cristae morphogenesis

Carsten Merkwirth et al.

BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR CELL RESEARCH (2009)

Article Agriculture, Multidisciplinary

Proteome Changes during Meat Aging in Tough and Tender Beef Suggest the Importance of Apoptosis and Protein Solubility for Beef Aging and Tenderization

Elisabeth Laville et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Review Biochemistry & Molecular Biology

Calcium and apoptosis: ER-mitochondria Ca2+ transfer in the control of apoptosis

P. Pinton et al.

ONCOGENE (2008)

Article Biochemistry & Molecular Biology

Human carbonic anhydrase III: Structural and kinetic study of catalysis and proton transfer

DM Duda et al.

BIOCHEMISTRY (2005)

Article Biochemistry & Molecular Biology

Muscle-type creatine kinase interacts with central domains of the M-band proteins myomesin and M-protein

T Hornemann et al.

JOURNAL OF MOLECULAR BIOLOGY (2003)

Article Biochemistry & Molecular Biology

Identification of glycogen phosphorylase and creatine kinase as calpain substrates in skeletal muscle

J Purintrapiban et al.

INTERNATIONAL JOURNAL OF BIOCHEMISTRY & CELL BIOLOGY (2001)