Reperfusion-induced ventricular fibrillation (VF) severely threatens the lives of postmyocardial infarction patients. Carbon monoxide (CO)-produced by haem oxygenase in cardiomyocytes-has been reported to prevent VF through an unknown mechanism of action. Here, we report that CO prolongs action potential duration (APD) by inhibiting a subset of inward-rectifying potassium (Kir) channels. We show that CO blocks Kir2.2 and Kir2.3 but not Kir2.1 channels in both cardiomyocytes and HEK-293 cells transfected with Kir. CO directly inhibits Kir2.3 by interfering with its interaction with the second messenger phosphatidylinositol (4,5)-bisphosphate (PIP 2 ). As the inhibition of Kir2.2 and Kir2.3 by CO prolongs APD in myocytes, cardiac Kir2.2 and Kir2.3 are promising targets for the prevention of reperfusion-induced VF.
Poultry meat is a good source of animal protein, and is affordable for many low-income families in developing countries. It is also part of a balanced diet through contributing valuable nutrients for human health. The poultry industry implements an enhancement process to improve quality and add value to poultry meat. This process may be defined as the addition of a formulated solution or brine, which contains salt, phosphate, and flavour additives for meat. It reduces cooking loss, and improves the tenderness and juiciness of meat. Although enhancement is widely used in the poultry industry, literature on this topic is inadequate. This review aims to outline recent trends in poultry meat enhancement, the main ingredients, and the effects of these ingredients on enhanced poultry meat. The nutritional profile affected by enhancement, the challenges of the enhancement process, and the legislative background to enhancement in selected countries are also discussed. This review provides scientific information on poultry meat enhancement for authorities, food processors, and consumers to ensure accurate application of the process and to prevent adulterated meat products in the market. ______________________________________________________________________________________
Carbon monoxide (CO), L-cysteine and L-histidine were tested to coordinate with hemin chloride (pigment containing haem iron). In the presence of sodium dithionite, both CO and L-cysteine could react with hemin to afford respectively the corresponding complexes: CO-hemin and L-cysteine hemin; while L-histidine could not react with hemin. Both CO-hemin and L-cysteine hemin could decompose and release the corresponding ligand to generate hemin. Both light and temperature had an obvious effect on stabilization of these complexes. By sensory evaluation, both CO-hemin and L-cysteine hemin have bright red colour and show a potential as cured cooked-meat pigments (CCMP) in the manufacture of meat product.
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