Most meat products have digestible indispensable amino acid scores that are greater than 100, but processing may increase or reduce protein quality
Sign Up to like & getrecommendations! Published in 2020 at "British Journal of Nutrition"
DOI: 10.1017/s0007114520000641
Abstract: Abstract An experiment was conducted to test the hypothesis that meat products have digestible indispensable amino acid scores (DIAAS) >100 and that various processing methods will increase standardised ileal digestibility (SID) of amino acids (AA)… read more here.
Keywords: beef; meat products; ribeye; ground beef ... See more keywords
RIBEYE B-Domain Is Essential for RIBEYE A-Domain Stability and Assembly of Synaptic Ribbons
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Molecular Neuroscience"
DOI: 10.3389/fnmol.2022.838311
Abstract: Synaptic ribbons are presynaptic specializations that define eponymous ribbon synapses. Synaptic ribbons are largely composed of RIBEYE, a protein containing an N-terminal A-domain and a carboxyterminal B-domain that is identical with CtBP2, a NAD(H)-binding transcriptional… read more here.
Keywords: ribeye domain; synaptic ribbons; domain; assembly synaptic ... See more keywords