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Effect of salt promote the muscle triglyceride hydrolysis during dry-salting by inducing the phosphorylation of adipose tissue triglyceride lipase (ATGL) and hormone-sensitive lipase (HSL) and lipid droplets splitting.
Zhao, Shilin; He, Lichao; Zhang, Min; Liu, Xiaojie; Jin, Guofeng.
Afiliación
  • Zhao S; College of Food Science and Technology & MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China.
  • He L; College of Food and Biotechnology, Wuhan Institute of Design and Science, Wuhan 430205, China.
  • Zhang M; College of Food Science and Technology & MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China.
  • Liu X; College of Food Science and Technology & MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China.
  • Jin G; College of Food Science and Technology & MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, Chin
Food Chem ; 327: 127061, 2020 Oct 15.
Article en En | MEDLINE | ID: mdl-32454271
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Triglicéridos / Cloruro de Sodio / Tejido Adiposo / Esterol Esterasa / Gotas Lipídicas / Músculos Isquiosurales / Lipasa Tipo de estudio: Diagnostic_studies Idioma: En Revista: Food Chem Año: 2020 Tipo del documento: Article
Texto completo
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Triglicéridos / Cloruro de Sodio / Tejido Adiposo / Esterol Esterasa / Gotas Lipídicas / Músculos Isquiosurales / Lipasa Tipo de estudio: Diagnostic_studies Idioma: En Revista: Food Chem Año: 2020 Tipo del documento: Article