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Role of Heavy Meromyosin in Heat-Induced Gelation in Low Ionic Strength Solution Containing L-Histidine.Characterization of a novel 550-kDa protein in skeletal muscle of chick embryo.Myosin substitution rate is affected by the amount of cytosolic myosin in cultured muscle cells.Inhibition of matrix metalloproteinases suppresses the migration of skeletal muscle cells.Decorin enhances the proliferation and differentiation of myogenic cells through suppressing myostatin activity.Zn protoporphyrin IX is formed not from heme but from protoporphyrin IX.A Zn-porphyrin complex contributes to bright red color in Parma ham.Myostatin regulates proliferation and extracellular matrix mRNA expression in NIH3T3 fibroblasts.Myosin is solubilized in a neutral and low ionic strength solution containing l-histidine.Quantitative determination of Zn protoporphyrin IX, heme and protoporphyrin IX in Parma ham by HPLC.Myosin filament depolymerizes in a low ionic strength solution containing L-histidine.A comparative study of zinc protoporphyrin IX-forming properties of animal by-products as sources for improving the color of meat products.Postprandial thermic effect of chicken involves thyroid hormones and hepatic energy metabolism in rats.Enhancement of sperm motility and viability by turmeric by-product dietary supplementation in roosters.Diet-Induced Thermogenesis and Expression Levels of Thyroid Hormone Target Genes and Their Products in Rats Differ between Meat Proteins.Dynamics of myosin replacement in skeletal muscle cells.Formation of zinc protoporphyrin IX in Parma-like ham without nitrate or nitrite.Laminin binds to myostatin and attenuates its signaling.Effects of meat species on the postprandial thermic effect in rats.Decorin activates Akt downstream of IGF-IR and promotes myoblast differentiation.Comparative study of muscle regeneration following cardiotoxin and glycerol injury.A novel 550-kDa protein in skeletal muscle of chick embryo: purification and localizationEstablishment of a model experiment system to elucidate the mechanism by which Zn-protoporphyrin IX is formed in nitrite-free dry-cured hamRelationships between physical and structural properties of intramuscular connective tissue and toughness of raw porkInteraction between myostatin and extracellular matrix componentsNitric oxide inhibits the formation of zinc protoporphyrin IX and protoporphyrin IXHeat-induced gelation of myosin in a low ionic strength solution containing L-histidine
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description
researcher
@en
wetenschapper
@nl
name
J Wakamatsu
@en
J Wakamatsu
@nl
type
label
J Wakamatsu
@en
J Wakamatsu
@nl
prefLabel
J Wakamatsu
@en
J Wakamatsu
@nl
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P31
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0000-0002-3104-3404