N-glycosylomic analysis provides new insight into the molecular mechanism of firmness of fish fillet

N-glycoproteomic profiling reveals structural and functional alterations in yellow primary preserved egg white under saline-alkali treatment

“…For example, binding to cell surface receptors or other proteins may vary as a result of differences in glycosylation, which in turn may affect signalling or cell-to-cell interactions. Therefore, studying the number and relative abundance of N -glycosites of food proteins during processing through quantitative N -glycosylation proteomics can help researchers reveal the molecular mechanisms underlying changes in the functional properties of food proteins ( Tian et al, 2023 ).…”

Lipidomics analysis reveals new insights into crisp grass carp associated with meat texture

“…Exclusively providing grass carp with intact faba beans resulted in the occurrence of muscle fiber hyperplasia, along with a decline in the prevalence of fatty acid degradation and calcium signaling pathways [ 4 ]. The firmness of grass carp primarily hinges on the process of myogenesis, extracellular matrix (ECM) composition, and myocyte function [ 5 ].…”