Gene/Protein Disease Symptom Drug Enzyme Compound
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Query: EC:2.7.10.1 (ERK)
 95,504 document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)

Human neutrophils express several distinct guanine nucleotide binding (G)-protein-coupled receptors that mediate their responsiveness to chemoattractants. Phosphorylation by receptor-specific and second messenger-activated protein kinases is a common mechanism for regulation of G-protein-coupled receptors. To explore the possibility that chemoattractant receptors are regulated by unique receptor kinases, we utilized PCR to identify receptor kinases in human neutrophils. Here, we report the isolation of three G-protein-coupled-receptor-kinase (GPRK)-like sequences termed GPRK5, GPRK6, and GPRK7 in addition to the beta-adrenergic receptor kinase (beta ARK) 1 and 2 isoforms (beta ARK1 and beta ARK2). Two, GPRK5 and GPRK6, showed high homology at the amino acid level to the recently identified receptor-kinase-like sequence localized close to the Huntington disease locus. GPRK7 is of interest in that it contains a DLG (Asp-Leu-Gly) amino acid motif of receptor kinases preceded by a DFD (Asp-Phe-Asp) motif. We isolated cDNAs corresponding to GPRK6; the complete sequence shows > 66% identity and 81% similarity at the amino acid level to the GPRK from the Huntington disease locus. The GPRK6 cDNA probe hybridizes to two mRNAs of 2.9 and 2.1 kb that were expressed in all the tested human tissues including HL-60 cells and neutrophils. Genomic Southern blot analysis and chromosome mapping showed that GPRK6 hybridizes to two closely related genes located on chromosomes 5 and 13 and are, therefore, distinct from the GPRK located near the Huntington disease locus on chromosome 4. The identification herein of three putative receptor kinases indicates that in addition to beta ARK and rhodopsin kinase subfamilies, there are other receptor-kinase subfamilies that regulate the broad spectrum of G-protein-coupled receptors.
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PMID:Identification of additional members of human G-protein-coupled receptor kinase multigene family. 841 12

The purpose of the present study was to investigate the variations in histochemical characteristics of muscle samples segregated according to metabolic rates (MR) and pork quality attributes. A total of 231 crossbred Duroc x (Yorkshire x Landrace) pigs was evaluated. Samples of the LM were taken to evaluate histochemical characteristics, postmortem MR, and meat quality. Samples were classified into fast, normal, and slow MR groups based on muscle pH at 45 min and R-value. Drip loss and lightness (L*) were used to assign samples to 1 of 4 quality classes. Pale, soft, and exudative pork belonging in the fast group had the greatest (P < 0.05) percentage of type IIb fibers, and RSE (reddish-pink, soft, and exudative) pork belonging in the fast group had a similar tendency. Additionally, RFN (reddish-pink, firm, and nonexudative) pork belonging in the normal group showed a lower (P < 0.05) percentage of type IIb fibers than PSE or RSE, regardless of MR, and DFD pork had the lowest (P < 0.05) percentage of type IIb fibers. In general, the fast-glycolyzing PSE pork with the lowest pH at both 45 min and 24 h had greater percentages of type IIb fibers than the fast-glycolyzing RFN pork. There were more fiber-type composition differences between quality classes in pork undergoing a fast rate of metabolism compared with pork undergoing a normal rate of metabolism. It can be concluded that muscle histochemical characteristics are associated with early postmortem MR, the extent of glycolysis, and, thereby, pork quality; however, these effects are limited to the pigs exhibiting a fast glycolytic rate.
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PMID:Comparison of histochemical characteristics in various pork groups categorized by postmortem metabolic rate and pork quality. 1654 67

The paper deals with some general features of drip loss and the most important factors influencing it. Moreover, it shows some exemplary results of an own investigation. Up to now there is no generally valid definition of drip loss available. Therefore measurement procedures have to be strongly standardized, otherwise they provide no comparable results. Drip loss depends on the shortening of sarcomeres which is regulated by the interaction of muscle temperature and rigour development. Hence, the chilling conditions are highly important. However, the main point is the velocity and the extent of the pH fall after slaughter. All factors influencing the occurrence of quality deviations like PSE, DFD, Acid meat, RSE, PFN will inevitably affect the degree of drip loss too. Under the conditions of an own study, investigating material of a progeny testing station, untypically, one third of the loins with higher-than-average wateriness were red rather than pale, and one third of the loins with higher-than-average brightness were only slightly exudative, which is untypical too. Pork with higher-than-average brightness and low wateriness exhibited, apart from the colour deviation, no crucial disadvantages. It showed only a marginally higher loss during storage, thawing and heating. Pork with higher-than-average drip loss - regardless of dark or pale colour - was predominantly combined with a pH(1) less than 6.2, an electrical conductivity 24 h p.m. higher than 5.0 and a loin area higher than 56 cm(2).
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PMID:Drip loss in pork: influencing factors and relation to further meat quality traits. 1798 46

A total of 117 loins were selected on the cutting line at 24h post-mortem to study the long term shelf life (35 days, 4 degrees C) of vacuum packaged pork from five different quality classes (PSE: pale, soft, exudative; PFN: pale, firm, non-exudative; RSE: red, soft, exudative; RFN: red, firm, non-exudative; and DFD: dark, firm, dry). The microbial load at 0 d was not significantly different (P>0.05) among the pork quality classes, indicating that the initial microflora was influenced by the dressing conditions at the plant, not by the meat quality class. But after 35 d of storage, total aerobic mesophilic and presumptive lactic acid bacteria counts were higher (P<0.05) in DFD pork due to its higher ultimate pH. RSE was the second quality class most susceptible to spoilage, whereas PFN, RFN and PSE pork had similar microbial loads. Further research is needed to elucidate the causes of the shorter shelf life in RSE pork.
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PMID:Shelf life of pork from five different quality classes. 2037 11

The relationship between post-mortem traits of muscle proteins and water loss traits was investigated using 84 pork loins representing the four quality traits of PSE, RSE (reddishpink, soft, exudative), RFN (reddish-pink, firm, non-exudative) and DFD. Protein solubility measurements (sarcoplasmic, myofibrillar and total) were lower and myosin denaturation (quantified by myofibrillar ATPase activity) was higher for PSE samples compared with samples from the other quality classes. RSE samples were similar to RFN samples in protein solubility and myosin denaturation, although RSE had lower values then DFD samples for protein solubility measurements. RFN samples had lower drip, thaw, cook and total water loss than RSE samples and all water loss traits were lowest for DFD samples and highest for PSE samples. Insoluble phosphorylase was the only characteristic that differentiated among PSE, RSE and RFN samples. SDS-PAGE and Western blots indicated that in PSE and RSE samples, the myofibrillar protein titin was less degraded and nebulin was more degraded compared with RFN and DFD samples. SDS-PAGE of extracted and unextracted myofibrils showed that the reduced myofibrillar solubility of PSE samples was caused by decreased extractability of the myosin heavy chain in these samples. In conclusion, although RSE samples have unacceptably high water loss, muscle protein denaturation was minimal and did not explain the low water-holding capacity.
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PMID:Muscle protein changes post mortem in relation to pork quality traits. 2206 72

This study was designed to re-examine the interrelationships among ultimate pH (pH(u)), electrical conductivity (EC) and water-holding capacity (WHC), and to test if EC, using one of two EC instruments, and pH(u) can be used to predict WHC. The % drip (PD) was used as measure of WHC. Forty-seven pork loins were classified either as PSE (pale, soft, exudative), RSE (reddish-pink, soft, exudative), RFN (reddish-pink, firm, non-exudative) or DFD (dark, firm, dry), based on L* values, PD and pH(u.) The measurement of EC, conducted using the instrument developed at the University of Wisconsin-Madison (UW-EC) was highly correlated to PD at 24 h post mortem (CD=66%), but the pH (NWK) measure of EC was not as highly related to WHC as UW-EC. The predictive value of pH(u) and EC for WHC were similar. When 47 samples were divided into three different groups, such as low (< 2% drip), medium (2-6% drip) and high (> 6% drip) drip loss, UW-EC alone grouped 80% of the samples correctly. Thus, EC seemed to be an accurate predictor of WHC in pork muscle when measured at 24 h post mortem. It is conceivable that EC can be used independently, or with even better success in combination with pH(u), to classify WHC of pork carcasses.
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PMID:Use of electrical conductivity to predict water-holding capacity in post-rigor pork. 2206 69

Texture measurements by instrumental texture profile analysis (TPA) and protein degradation analysis by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) were performed on 30 dry-cured hams resulting from four different post-mortem meat qualities categories (PSE, RSE, RFN and DFD). The main differences were observed in dry-cured hams from PSE and RFN meat qualities. Penetration force (80%), hardness, springiness, cohesiveness and chewiness, were significantly lower (P<0.05) in PSE than in RFN quality classes. The rate of the ripening process was affected as a higher proteolysis and absence of fragments at 150 and 85 KDa in PSE in relation to RFN classes, and with an intermediate proteolysis of RSE and DFD classes. The effect of sex was observed as a significant (P<0.05) low hardness in the hams obtained from female pigs. The duration of the ripening, for a better uniformity in dry-cured ham production, should be adapted to the initial pH and to drip loss parameters of the raw material.
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PMID:Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham. 2206 60

In order to investigate the relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity (WHC) in pork, 60 loins were selected to represent the quality classes: PSE (pale, soft, exudative), RSE (reddish-pink, soft, exudative), RFN (reddish-pink, firm, non-exudative) and DFD (dark, firm, dry). PSE samples exhibited lower (p<0.05) protein solubility (sarcoplasmic, myofibrillar and total) compared to the other quality classes. RSE samples exhibited lower (p<0.05) sarcoplasmic protein solubility compared to DFD samples. RSE, RFN and DFD samples had similar myofibrillar and total protein solubilities. Sarcoplasmic protein solubility explained 71% of the variation in lightness with a linear decrease in L* value. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) gels of the sarcoplasmic and myofibrillar samples distinctly showed the association of some sarcoplasmic proteins with the myofibrillar protein fractions in PSE and RSE samples. The sarcoplasmic proteins which precipitated were phosphorylase, creatine kinase, triose phosphate isomerase and myokinase for PSE and phosphorylase for RSE samples. Pork colour is highly correlated with precipitation of sarcoplasmic proteins while WHC is affected by denaturation of myofibrillar proteins (PSE samples) and lower ultimate pH (PSE and RSE samples).
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PMID:The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle. 2206 78

A total of six fiber types, including four pure types (type I, IIA, IIX, and IIB) and two hybrid types (type IIAX and IIXB), were classified according to the expression of myosin heavy chain (MHC) isoforms by immunohistochemistry with MHC specific monoclonal antibodies. The comparison of the muscle fiber characteristics and pork quality between pork quality groups (DFD: dark, firm, and dry; PSE: pale, soft, and exudative; RFN: reddish pink, firm, and nonexudative; and RSE: reddish pink, soft, and exudative) classified by muscle pH, drip loss, and lightness was conducted and the relationship of myofiber characteristics to pork quality was investigated. The DFD group had the highest value of IIAX fiber density (P<0.05). The DFD group also showed the greatest fiber relative area of type I, IIA, and IIAX (P<0.05) whereas there were no significant differences in area composition for types I, IIA, and IIAX among the other groups including PSE, RFN, and RSE (P>0.05). The DFD group had the highest cross-sectional area (CSA) in types I, IIA, and IIX among the groups. The increase in density of type IIAX was related with the higher pH and the lower hue and drip loss. An increase in the fiber number composition of hybrid type IIXB increased the lightness and cooking loss and decreased sarcoplasmic protein solubility (SPS). Regarding fiber relative area, pure type I and IIA and hybrid type IIAX were greater in the DFD group and had lower lightness and drip loss. Hybrid type IIAX influences the desirability of the pork due to its association with low lightness and high pH and water-holding capacity (WHC). In contrast, type IIXB was related to poor quality pork, including pale color, low WHC in cooked meat, and low SPS.
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PMID:Relationship between pork quality and characteristics of muscle fibers classified by the distribution of myosin heavy chain isoforms. 2398 83