Effect of vegetable oils on the thermal gel properties of PSE-like chicken breast meat protein isolate-based emulsion gels.

To enhance the gel properties of PSE (pale, soft, and exudative)-like chicken meat protein isolate (PPI), the effect of peanut, corn, soybean, and sunflower oils on the gel properties of PPI emulsion gels was investigated. Vegetable oils improved emulsion stability and gel strength and enhanced viscosity and elasticity. The gel strength of the PPI-sunflower oil emulsion gel increased by 163.30 %. The thermal denaturation temperature and enthalpy values were increased. They decreased the particle size of PPI emulsion (P < 0.05) and changed the three-dimensional network structure of PPI emulsion gels from reticular to sheet with a smooth surface and pore-reduced lamellar. They elevated the content of immobile water PPI emulsion gels, decreased the α-helix and ß-turn, and increased the ß-sheet and random coil. Vegetable oil improved the gel properties of PPI in the following order: sunflower oil > soybean oil > corn oil ≈ peanut oil > control group.

Cascading effects of hypobaric hypoxia on the testis: insights from a single-cell RNA sequencing analysis.

Most mammals tolerate exposure to hypobaric hypoxia poorly as it may affect multiple regulatory mechanisms and inhibit cell proliferation, promote apoptosis, limit tissue vascularization, and disrupt the acid-base equilibrium. Here, we quantified the functional state of germ cell development and demonstrated the interaction between the germ and somatic cells via single-cell RNA sequencing (scRNA-seq). The present study elucidated the regulatory effects of hypobaric hypoxia exposure on germ cell formation and sperm differentiation by applying enrichment analysis to genomic regions. Hypobaric hypoxia downregulates the genes controlling granule secretion and organic matter biosynthesis, upregulates tektin 1 (TEKT1) and kinesin family member 2C (KIF2C), and downregulates 60S ribosomal protein 11 (RPL11) and cilia- and flagella-associated protein 206 (CFAP206). Our research indicated that prosaposin-G protein-coupled receptor 37 (PSAP-GPR37) ligands mediate the damage to supporting cells caused by hypobaric hypoxic exposure. The present work revealed that hypoxia injures peritubular myoid (PTM) cells and spermatocytes in the S phase. It also showed that elongating spermatids promote maturation toward the G2 phase and increase their functional reserve for sperm-egg binding. The results of this study provide a theoretical basis for future investigations on prophylactic and therapeutic approaches toward protecting the reproductive system against the harmful effects of hypobaric hypoxic exposure.

Use of basic amino acids to improve gel properties of PSE-like chicken meat proteins isolated via ultrasound-assisted alkaline extraction.

To improve the gel quality of pale, soft, and exudative (PSE)-like chicken protein isolate (PPI) obtained via ultrasound-assisted alkaline extraction (UAE), l-lysine (l-Lys), l-arginine (l-Arg), or l-histidine (l-His) were used and the effects on the thermal gelling characteristics of PPI were studied. Compared with the nonbasic amino acid addition group, the addition of l-His/l-Arg/l-Lys significantly increased the solubility and absolute zeta potential of PPI, whereas reduced the particle size and turbidity (p < 0.05). They enhanced the gel strength and textural properties of PPI (p < 0.05) and reduced the cooking loss of PPI in the following order: l-Lys > l-Arg > l-His. The solubility, gel strength, and hardness of PPI with l-Lys were increased by 18.6%, 44.6%, and 57.6%, respectively, and cooking loss was decreased by 18.1%. Low-field nuclear magnetic resonance and magnetic resonance imaging revealed that basic amino acids addition decreased the water mobility in PPI gels with increasing immobile water content. Scanning electron microscopy revealed that the addition of basic amino acids promoted the formation of a more uniform and tight network microstructure in PPI gels. The α-helix content was decreased, whereas the ß-sheet content was increased in PPI gels after basic amino acid addition. Therefore, addition of basic amino acids, especially l-Lys, enhances the gel properties of PPI. PRACTICAL APPLICATION: This study revealed that adding basic amino acids effectively improved the gel properties of PPI obtained via UAE method, with l-Lys exerting the best improvement effect. Our findings highlight the application value of PSE-like meat by the improvement of gel characteristics of PPI, providing a theoretical reference for the processing and utilization of PPI.