评估骨骼肌组织中肌纤维和肌肉结缔蛋白组分的组成。

IF 7.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Andrew M Holwerda, Thorben Aussieker, Joan Senden, Freek G Bouwman, Janneau van Kranenburg, Alexander Overman, Tim Snijders, Lex B Verdijk, Lars Holm, Luc J C van Loon
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引用次数: 0

摘要

已有研究表明,需要不同的营养刺激来提高肌原纤维和肌肉结缔蛋白的合成速率。为了研究骨骼肌重塑的这些不同方面,研究人员经常从肌肉组织样本中分离肌纤维或结缔蛋白组分。然而,这些肌肉蛋白质组分的组成仍然不明确。在这里,我们评估了骨骼肌组织中肌纤维和肌肉结缔蛋白部分的氨基酸谱和蛋白质组成。肌肉结缔蛋白部分占混合肌肉总胶原含量的约70%,胶原相对于总蛋白含量为4.4±0.9%。这是混合肌肉组织中胶原含量(1.2±0.2%;p
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Assessing the composition of myofibrillar and muscle connective protein fractions within skeletal muscle tissue.

(195 WORDS)It has been suggested that different nutritional stimuli are required to augment myofibrillar versus muscle connective protein synthesis rates. To study such different aspects of skeletal muscle remodeling, researchers often isolate myofibrillar or connective protein fractions from muscle tissue samples. However, the composition of these muscle protein fractions remains poorly defined. Here, we evaluated the amino acid profiles and protein compositions of the myofibrillar and muscle connective protein fractions within skeletal muscle tissue. The muscle connective protein fraction was shown to contain ∼70% of the total mixed muscle collagen content, with 4.4 ± 0.9% collagen relative to total protein content. This was 3-4 fold greater than the collagen content in mixed muscle tissue (1.2 ± 0.2%; p < 0.05). Myofibrillar proteins, such as actin and myosin, accounted for 39% of the myofibrillar protein fraction and 32% of the muscle connective protein fraction. The muscle connective protein fraction contained a higher proportion (42%) of key scaffolding proteins compared to the myofibrillar protein fraction (11%). In conclusion, the muscle connective protein fraction contains an enriched proportion of collagen among a large proportion of intra- and extracellular scaffolding and cell adhesion proteins, all of which are far less abundant in the myofibrillar protein fraction.

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来源期刊
CiteScore
22.60
自引率
4.90%
发文量
600
审稿时长
7.5 months
期刊介绍: Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.
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