Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Caiyan Huang"'
Autor:
Caiyan Huang, Can Xiang, Fangzhou Wang, Christophe Blecker, Zhenyu Wang, Li Chen, Dequan Zhang
Publikováno v:
Food Frontiers, Vol 5, Iss 4, Pp 1629-1641 (2024)
Abstract Phosphoglycerate kinase 1 (PGK1) and pyruvate kinase M2 (PKM2) have been identified as the postmortem meat quality biomarkers. However, the precise molecular mechanism through which they affect and regulate the development of meat quality re
Externí odkaz:
https://doaj.org/article/50d3454a33cb4f329bfca09f10ad0dd2
Autor:
Shicheng Zhu, Suman Huo, Zhongzheng Wang, Caiyan Huang, Chuanxu Li, Hanjing Song, Xueqin Yang, Rui He, Cheng Ding, Mengsheng Qiu, Xiao-Jing Zhu
Publikováno v:
iScience, Vol 27, Iss 9, Pp 110785- (2024)
Summary: Supernumerary teeth are common developmental anomalies of dentition. However, the factors and mechanisms driving their formation remain largely unknown. Here, we report that conditional knockout of Fst, encoding an antagonist for the transfo
Externí odkaz:
https://doaj.org/article/4bc3d08c10744227925e2aead3b86fca
Autor:
Caiyan Huang, Dequan Zhang, Christophe Blecker, Yingxin Zhao, Can Xiang, Zhenyu Wang, Shaobo Li, Li Chen
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101125- (2024)
The objective of this work was to investigate the influence of phosphoglycerate kinase-1 (PGK1) and pyruvate kinase-M2 (PKM2) activity on glycolysis, myofibrillar proteins, calpain system, and apoptosis pathways of postmortem muscle. The activity of
Externí odkaz:
https://doaj.org/article/4ce7e4bf1fc74f1fbefff0827ed49ab6
Autor:
Zhuangsen Chen, Caiyan Huang, Zhongyu Zhou, Yanrong Zhang, Mingyan Xu, Yingying Tang, Lei Fan, Kun Feng
Publikováno v:
Frontiers in Clinical Diabetes and Healthcare, Vol 3 (2023)
BackgroundThe Metabolic score of insulin resistance (METS-IR) has recently been accepted as a reliable alternative to insulin resistance (IR), which was demonstrated to be consistent with the hyperinsulinemic-euglycemic clamp. Few pieces of research
Externí odkaz:
https://doaj.org/article/16b34f75dc6b4164941c4ac9db4ee840
Publikováno v:
Life, Vol 13, Iss 3, p 854 (2023)
Tenderness is an important characteristic of meat quality. Calpastatin and calpain play important roles in meat tenderization. However, it is not clear how phosphorylation affects the regulation of calpastatin on μ-calpain and, consequently, meat te
Externí odkaz:
https://doaj.org/article/82fb98d81fd8406da3d24761d62b65e2
Autor:
Caiyan Huang, Muawuz Ijaz, Li Chen, Can Xiang, Ce Liang, Xin Li, Christophe Blecker, Zhenyu Wang, Dequan Zhang
Publikováno v:
International Journal of Food Science & Technology. 57:6492-6502
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2910e3614e9435ffca3a61f74efcda2f
https://doi.org/10.1111/ijfs.15985
https://doi.org/10.1111/ijfs.15985
Autor:
Caiyan Huang, Chengli Hou, Muawuz Ijaz, Zubair Hussain, Xin Li, Xiaochun Zheng, Yuqiang Bai, Dequan Zhang
Publikováno v:
Journal of the Science of Food and Agriculture. 102:2464-2471
BACKGROUND The abnormal ultimate pH (pHu ) in postmortem muscles affect the meat quality and results in substantial economic losses. Dark, firm, and dry (DFD) meat linked with the higher postmortem pHu values and exhibited many quality issues such as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f2cbca720bb12a10c234a1c5cd47eaf
https://doi.org/10.1002/jsfa.11586
https://doi.org/10.1002/jsfa.11586
Publikováno v:
2022 China International Conference on Electricity Distribution (CICED).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d281776f54ce92faa9ef012ff15343c3
https://doi.org/10.1109/ciced56215.2022.9928888
https://doi.org/10.1109/ciced56215.2022.9928888
Autor:
Caiyan Huang, Christophe Blecker, Li Chen, Can Xiang, Xiaochun Zheng, Zhenyu Wang, Dequan Zhang
Publikováno v:
Meat Science. 199:109126
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d24b8dca2ba2da8344078adff742e89
https://doi.org/10.1016/j.meatsci.2023.109126
https://doi.org/10.1016/j.meatsci.2023.109126
Publikováno v:
Trends in Food Science & Technology. 105:416-432
Background Meat quality is a prerequisite to the consumer's acceptability and industrial profitability. Post-translational modifications, changes in myofibrillar protein degradation and myoglobin oxidation have a great impact on meat quality during p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3c37544363a83b3991f44e791cf67765
https://doi.org/10.1016/j.tifs.2020.09.030
https://doi.org/10.1016/j.tifs.2020.09.030