7 results about "Myofibril" patented technology

The invention discloses a novel medical application of Chiglitazar, Indeglitazar and LZ03, and belongs to the technical field of medicines. The invention relates to a novel medical application of Chiglitazar, Indeglitazar and LZ03. The new application of the medicine specifically refers to application of a PPAR universal agonist Chiglitazar, Indeglitazar, LZ03 or pharmaceutically acceptable salts thereof to preparation of a medicine for preventing and / or treating Duchenne muscular dystrophy, Duchenne muscular dystrophy skeletal muscle lipid ectopic deposition and Duchenne muscular dystrophy skeletal muscle aplastic disorder. The invention further relates to a preparation method of the medicine for preventing and / or treating the Duchenne muscular dystrophy skeletal muscle aplastic disorder and the application of the PPAR universal agonist Chiglitazar, Indeglitazar, LZ03 and the pharmaceutically acceptable salts thereof. It is proved for the first time that the three compounds can effectively improve core pathological injuries of Duchenne muscular dystrophy, relieve muscle fiber necrosis, skeletal muscle lipid accumulation and aplastic disorder, remarkably improve the skeletal muscle function, fill the application blank of the compounds in the field of Duchenne muscular dystrophy treatment, and have broad application prospects in treatment of Duchenne muscular dystrophy. A brand new candidate drug and a treatment thought are provided for prevention and / or treatment of Duchenne muscular dystrophy, and important clinical application value is achieved.

This invention discloses a high-efficiency frying process for crispy, low-fat prepared chicken products. The invention relates to the field of chicken product processing technology. The process includes: raw meat processing, auxiliary ingredient preparation, low-temperature chopping, gradient vacuum intermittent tumbling, low-temperature settling, shaping, low-temperature pre-curing, two-stage differential temperature frying, gradient clean air cooling, ultra-low temperature quick-freezing, inspection, packaging, and low-temperature storage. This high-efficiency frying process for crispy, low-fat prepared chicken products effectively inhibits the temperature rise of the raw meat during processing by combining staged low-temperature controlled chopping with gradient vacuum intermittent tumbling. This maximizes the preservation of the natural characteristics of muscle proteins, promotes the full dissolution of myofibril proteins, and forms a dense, uniform, and highly stable gel network structure. This significantly improves the water retention and structural strength of the product, resulting in a delicate, juicy, and tender texture, while also laying a solid structural foundation for subsequent low-oil-absorption frying.

The present disclosure provides compositions and methods for preparing autologous satellite cells that have restored a dysfunctional gene involved in muscular dystrophy of a patient. Such implanted satellite cells can promote repair and recovery of myofibrils and muscles in the patients, thereby treating muscular dystrophy in the patient.

The invention relates to chitophage protein glutaminase PG5, a coding gene and application of the chitophage protein glutaminase PG5, and belongs to the technical field of biological genetic engineering. The amino acid sequence of the protein glutaminase PG5 is as shown in SEQ ID No. 1, and the cDNA sequence of the coding gene of the protein glutaminase PG5 is as shown in SEQ ID No. 2. A large amount of chitophage-derived protein glutaminase PG5 is prepared through an escherichia coli expression system, and the protein glutaminase PG5 is used for carrying out enzymatic deamidation modification on the myofibrillar protein of the spotted silver carp, so that the thermal reversible protein gel is successfully prepared in a salt-free system. An important tool enzyme is provided for protein deamidation modification, unprecedented flexibility is provided for processing adaptability and cold-chain storage and transportation of fish protein gel products, and the application range of the fish protein gel products in food design is greatly expanded.

The invention discloses a liquid nitrogen intermittent freezing device for mussels, and solves the problems that the integrity of mussel myofibril fibers is inevitably destroyed, the water holding capacity of muscles is reduced, the tenderness is reduced, and the product quality is deteriorated in the freezing storage process due to the fact that traditional flat plate type freezing is carried out on the mussels at present. The device comprises a heat preservation channel, a conveying belt, a liquid nitrogen storage pool, a sliding rail, a sliding strip, a first telescopic piece, a heat preservation cover, a sliding base, a second telescopic piece, a clamping jaw, a support, a net plate, a clamping strip, a driving assembly, a rotating disc, a stirring rod and a gear, a rack is slidably arranged in the liquid nitrogen storage pool, the rack is connected with the gear in a meshed mode, and a linkage assembly is arranged in the liquid nitrogen storage pool; the linkage assembly is used for driving the rotating disc and all the stirring rods to rotate forwards and backwards when the clamping jaws move up and down in the liquid nitrogen storage pool. According to the device, intermittent liquid nitrogen low-temperature freezing and freshness locking can be carried out on mussels, the integrity of mussel myofibril is guaranteed, and the freshness retaining effect is improved.

The invention relates to a construction method of mineral-induced non-denatured protein hydrogel, and belongs to the technical field of biological materials. According to the method, myofibril ternary mixed protein (para-myosin-tropomyosin-actin) extracted from aquatic products is taken as a raw material, and hydrogel with a three-dimensional network structure is formed under the co-driving of interaction between protein molecules and metal coordination crosslinking through induction of mineral metal ions such as Ca < 2 + >, Zn < 2 + > and Cu < 2 + >. The whole preparation process is mild in condition, and the natural structure and biological activity of protein can be maintained. The obtained hydrogel has good mechanical performance, biocompatibility and reversible regulation and control performance, and can be widely applied to the fields of wound repair, tissue engineering scaffolds, active substance delivery, edible embedding carriers and the like. The protein raw materials are wide in source, the preparation process is simple and efficient, and a new way is provided for development of novel protein-based biological materials.

The invention provides a method for reducing the salt dosage of myofibrillar protein gel. The method comprises the following steps: extracting myofibrillar protein from animal muscles by using a phosphate buffer solution and a sodium chloride solution; dissolving the myofibrillar protein with a sodium chloride solution, and adding algal polysaccharides; the myofibrillar protein and the algal polysaccharides are homogenized and mixed, bubbles are discharged, and mixed sol is obtained; and cooking the mixed sol to form heat-conducting gel, and stabilizing the heat-conducting gel at 4 DEG C for 12 hours to obtain the myofibrillar protein gel. According to the method, the solubility of the myofibrillar protein is improved by adding the algal polysaccharides, so that the edible salt of the myofibrillar protein gel meat product is partially replaced, and meanwhile, the texture property and the economic benefit of the protein gel can be ensured.