In their recent letter to the editor, Adrian Bayonas-Ruiz and Barbara Bonacasa from @um.es discuss ways of rethinking #oxygen handling in exercising muscle, from #myoglobin deficiency to a CO shield, and the work of Zoladz et al. (2024) ✍️ ✉️

🔗 physoc.onlinelibrary.wiley.com/doi/10.1113/...

#Letter in #MedComm
#Metabolic #Reprogramming for Body Adaptation and Inflammatory Control in Eccentric Damaging Exercise: Comprehensive Molecular Insights From Repeated Downhill Running doi.org/10.1002/mco2...

#TCA #CK #CreatineKinase #myoglobin #HRMS

📢 We welcome you to read the paper: Protein Structural Modeling Explains Rapid Oxidation in Poultry and Fish Myoglobins Compared to Livestock Myoglobins

www.mdpi.com/2227-7382/13...

@okstate.edu @ukresearch.bsky.social

#proteomes #proteomics #proteoforms #myoglobin #oxidation #bioinformatics

The deepest-diving whales could inspire new treatments for stroke and cancer — National Geographic Goose-beaked whales hold the record for the deepest dive of any mammal. Researchers want to learn their secrets to develop new drugs for human diseases.

apple.news/AQktxYfnaQXS...
#goose-beaked-whales
#extreme-divers
#hypoxia
#hemoglobin
#myoglobin
#neuroglobin
#skin-punch-biopsy

Think that red stuff under your steak is blood? Nope—it’s myoglobin, a harmless protein found in muscle tissue. #SteakFacts #FoodMyths #Myoglobin #MeatTrivia #FactCheck #FoodScience

Dissecting NO Association and Dissociation Dynamics of Myoglobin, Hemoglobin, and Heme-Model Compounds | Inorganic Chemistry pubs.acs.org/doi/10.1021/... Coletta, Ascenzi, and co-workers @InorgChem #iron #NO #heme #myoglobin #hemoglobin #ferrous #nitrosylation

This reaction not only contributes to the pink smoke ring often seen just beneath the surface of smoked meats but also enhances the flavor by adding a distinctive smoky taste.

#science #sciencefacts #bbq #nitrogendioxide #myoglobin #nitrosylhemochrome

When wood burns, it produces nitrogen dioxide, which is absorbed by the surface of the meat. This nitrogen dioxide reacts with the myoglobin (a protein found in muscle tissue) to form a stable pink compound called nitrosyl hemochrome. This reaction not only contributes to the pink smoke ring often seen just beneath the surface of smoked meats but also enhances the flavor by adding a distinctive smoky taste. #science #sciencefacts #bbq #nitrogendioxide #myoglobin #nitrosylhemochrome

When wood burns, it produces nitrogen dioxide, which is absorbed by the surface of the meat. This nitrogen dioxide reacts with the myoglobin (a protein found in muscle tissue) to form a stable pink compound called nitrosyl hemochrome.

#science #sciencefacts #bbq #nitrogendioxide #myoglobin