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The 90 kDa heat shock protein (HSP90) is a molecular chaperone that participates in various cellular processes, the role and significance of HSP90 in postmortem muscle though remains unclear. In the present study, pig Longissimus dorsi muscles, categorized into three pH groups, were tested for HSP90 levels and meat quality parameters (i.e. water holding(More)
In this study, changes of intramuscular phospholipids and free fatty acids were tracked during the processing of Nanjing dry-cured duck. Phospholipids were identified and quantified by high performance liquid chromatography combined with UV and evaporative light scattering detectors. The types and quantities of free fatty acids and fatty acids derived from(More)
The potential to produce biogenic amines was investigated with 15 Lactococcus lactis and 15 Enterococcus faecalis strains isolated from water-boiled salted duck. The production of biogenic amines from the isolated strains grown in de Man Rogosa Sharpe broth containing precursor amino acids was determined by thin-layer chromatography and high-performance(More)
BACKGROUND Leprosy is a chronic infectious disease caused by Mycobacterium leprae. Cell-mediated (Th1) immune response and humoral (Th2) immune response play different roles in leprosy infection. Interleukin 4 (IL-4) is a typical Th2 cytokine. It is a critical mediator of the Th1/Th2 balance. OBJECTIVE The objective of this study is to investigate the(More)
The development of advanced nanomaterials for the highly efficient electrical detection of biological species has attracted great attention. Here, novel polypyrrole-Pluronic F127 nanoparticles (PPy-F127 NPs) with conducting and biocompatibility properties were synthesized and used to construct a L-lactic acid biosensor that could be applied in biochemical(More)
The objectives of this study, were to examine the relationship between duck meat tenderness, actomyosin dissociation and endogenous enzyme activities when heating the duck breast muscle, to the internal temperature of 30, 40, 50, 60, 70, 80, 90°C. The shear force increased in the temperature range of 30-50°C and 70-90°C and decreased from 50 to 70°C, which(More)
The agarose hydrogel has been increasingly used as a diffusive layer in diffusive gradients in thin films (DGT) measurements. However its diffusive characteristics have not been examined in detail. In this study, the performance of agarose gel was tested in DGT measurements of eight cations (Fe(II), Mn(II), Co(II), Ni(II), Cu(II), Zn(II), Pb(II), and(More)
The spoilage microbiota in water-boiled salted duck during storage at 4 degrees C was determined using culture-dependent and independent methods. Analysis of the denaturing gradient gel electrophoresis (DGGE) patterns of PCR amplicons targeting the V3 region of the 16S rDNA and sequencing of the bands allowed profiling of the microbiota present in the duck.(More)
The changes of actomyosin, proteolytic activities and myofibril fragmentation during the postmortem aging of grass carp were studied. The study revealed dramatically increased actomyosin dissociation within 6 h of storage postmortem in grass carp, and it was associated with the drop of pH from 6.9 to 6.7, while liberated actin remained almost unchanged(More)
The aim of this work was to examine the relationship of skeletal muscle apoptosis and postmortem development of meat quality. Colour, cooking loss, myofibril fragmentation index (MFI) and shear force of duck breast and thigh meat postmortem were measured, and changes of positive nuclei were assessed with Terminal deoxynucleotidyl transferase-mediated(More)