Messenger ribonucleic acid (mRNA)-based drugs, notably mRNA vaccines, have been widely proven as a promising treatment strategy in immune therapeutics. The extraordinary advantages associated with mRNA vaccines, including their high efficacy, a relatively low severity of side effects, and low attainment costs, have enabled them to become prevalent in pre-clinical and clinical trials against various infectious diseases and cancers. Recent technological advancements have alleviated some issues that hinder mRNA vaccine development, such as low efficiency that exist in both gene translation and in vivo deliveries. mRNA immunogenicity can also be greatly adjusted as a result of upgraded technologies. In this review, we have summarized details regarding the optimization of mRNA vaccines, and the underlying biological mechanisms of this form of vaccines. Applications of mRNA vaccines in some infectious diseases and cancers are introduced. It also includes our prospections for mRNA vaccine applications in diseases caused by bacterial pathogens, such as tuberculosis. At the same time, some suggestions for future mRNA vaccine development about storage methods, safety concerns, and personalized vaccine synthesis can be found in the context.
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This study was designed to explore the effects of marbling on meat quality characteristics and intramuscular connective tissue of beef longissimus muscle. Chemical determinations, histological and mechanical measurements were performed on the raw and cooked meat at d 4 postmortem. The results showed that crude fat, collagen, fiber diameter and maximum transition temperature of intramuscular connective tissue increased (p<0.05) with the increase of marbling score. The cooking losses, collagen solubility, WBSF and perimysial thickness decreased (p<0.05) with the increasing marbling. WBSF correlated (p<0.05) with moisture, crude fat, collagen, cooking losses, sarcomere length and perimysial thickness. The development of marbling results in the decline in cooking losses, the avoidance of sarcomere shortening, and the disorganization of the perimysia, which accounts for the improvement of beef tenderness.
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