Targeted deletion of ecto-5′-nucleotidase results in retention of inosine monophosphate content in postmortem muscle of medaka (Oryzias latipes)

Inosine monophosphate (IMP) is an important indicator of meat freshness and contributes to its umami taste. An attractive strategy for enhancing umami is to suppress the IMP-degrading activity and increase the IMP content in the skeletal muscle through genome editing technology using the CRISPR-Cas9...

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Detalles Bibliográficos
Autores principales: Murakami, Yu, Ando, Masashi, Futamata, Ryota, Horibe, Tomohisa, Ueda, Kazumitsu, Kinoshita, Masato, Kobayashi, Toru
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9633828/
https://www.ncbi.nlm.nih.gov/pubmed/36329230
http://dx.doi.org/10.1038/s41598-022-22029-y

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9633828/
https://www.ncbi.nlm.nih.gov/pubmed/36329230
http://dx.doi.org/10.1038/s41598-022-22029-y

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