Effects of blackberry (Rubus spp.) polysaccharide on the structure and thermal behavior of the myofibrillar protein of chicken breast meat.

Blackberry crude polysaccharides (BCP) was added to chicken breast to inspect the intermolecular interaction with myofibrillar protein (MP). The influence of BCP on the thermal transformation behavior and protein micro-structure during temperature rise period was studied. The results showed that the interaction between BCP and MP was mainly affected by the concentration of BCP and heating temperature. The results of infrared spectrophotometer and nano-particle/zeta potentiometer showed that a BCP-MP complex was generated through hydrogen bond and electrostatic interaction, which could promote the transformation of MP from ß-folding to ß-Angle transformation. The fluorescence spectra showed that the BCP was helped to the spread of protein structure of the MP. Moreover, synchronous thermal analyzer and rheometer results revealed that the BCP increased the enthalpy value and elastic modulus of MP. Scanning electron microscope verified pores inside the BCP-MP complex are more evenly distributed and smaller, which led to the high cross-linking of network and good stability of water distribution for the MP. The addition of BCP enhances the hydrogen bonds and disulfide bonds of MP molecules, which can strengthen the network structure and ultimately improve the performance of meat products.

NK cell exhaustion in the tumor microenvironment.

Natural killer (NK) cells kill mutant cells through death receptors and cytotoxic granules, playing an essential role in controlling cancer progression. However, in the tumor microenvironment (TME), NK cells frequently exhibit an exhausted status, which impairs their immunosurveillance function and contributes to tumor immune evasion. Emerging studies are ongoing to reveal the properties and mechanisms of NK cell exhaustion in the TME. In this review, we will briefly introduce the maturation, localization, homeostasis, and cytotoxicity of NK cells. We will then summarize the current understanding of the main mechanisms underlying NK cell exhaustion in the TME in four aspects: dysregulation of inhibitory and activating signaling, tumor cell-derived factors, immunosuppressive cells, and metabolism and exhaustion. We will also discuss the therapeutic approaches currently being developed to reverse NK cell exhaustion and enhance NK cell cytotoxicity in the TME.

Effects of blackberry polysaccharide on the quality improvement of boiled chicken breast.

Blackberry polysaccharide was isolated from blackberry powder with 70% ethanol. The crude polysaccharide was composed of 95.44% glucose, 2.01% arabinose, 1.81% galactose and 0.74% glucuronic acid. Chicken breast meat was only marinated with different concentrations of the isolated blackberry polysaccharide (1 g/kg, 3 g/kg) for 24 h at a ratio of material to liquid of 1:3, and boiled at 80℃ for 1 h. The differences in texture, water distribution and volatile flavor components among different groups （adding 0,1,3 g/kg blackberry polysaccharide) were investigated. The results showed that the addition of blackberry polysaccharide could significantly improve the hardness of chicken breast, the transformation of free water to bound water, the overall flavor characteristics of the control group and the addition of different concentrations of blackberry polysaccharide were significantly different, and the concentration of volatile flavor substances in boiled chicken breast was reduced.