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This dataset contains mass spectrometry-based proteomics data from subcutaneous adipose tissue (SAT), visceral adipose tissue (VAT), and brown adipose tissue (BAT) isolated from wild-type and adipose-tissue-specific myoglobin knockout (ATMBKO) mice maintained at room temperature (23°C), thermoneutra...
ORGANISM(S): Mus musculus (Mouse) 
2026-07-01 | PXD076825 | Pride
Myoglobin protects breast cancer cells due to its ROS and NO scavenging properties
Myoglobin knockout mice (myo-/-) adapt to the loss of myoglobin by the activation of a variety of compensatory mechanisms on the structural and functional level. In order to analyze to what extent myo-/- mice would tolerate cardiac stress we used the model of chronic isoproterenol application to ind...
ORGANISM(S): Mus musculus 
Myoglobin knockout mice (myo-/-) adapt to the loss of myoglobin by the activation of a variety of compensatory mechanisms on the structural and functional level. In order to analyze to what extent myo-/- mice would tolerate cardiac stress we used the model of chronic isoproterenol application to ind...
ORGANISM(S): Mus musculus 
Sustainable production of myoglobin meat protein in plant chloroplasts
Whole-body myoglobin knockout mice on NMRI background and NMRI controls were exposed to cold (8°C) for 6 hours and gene expression was analyzed in interscapular BAT.
ORGANISM(S): Mus musculus 
Hydrogen-Deuterium Exchange Reveals Catalytically Linked Protein Flexibility
ORGANISM(S): Escherichia coli 
2025-12-29 | PXD071026 | Pride
Meat color is the first perceived sensory feature and one of the most important quality traits. Myoglobin is the main pigment in meat, giving its characteristic cherry-red color which is highly appreciated by consumers. In the current study, we used the RNA-seq technique to characterize the longissi...
ORGANISM(S): Sus scrofa 
2021-10-01 | GSE178915 | GEO
Understanding the role of myoglobin content in Iberian pigs fattened in an extensive system through analysis of the transcriptome profile
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